Thanksgiving, to me, has always been about the table. It’s all of us crowded around it, elbows bumping, with far too much food and not nearly enough room for it. There’s a lot of laughing, a lot of talking over each other, and a lot of memories getting made without anyone really noticing.
I’ve been noticing them more lately. As my parents get older, I’ve started to understand that this kind of afternoon doesn’t last forever, and that one day the table won’t look quite like it does now. So I soak it in a little more each year: the noise, the crowding, the second helpings.
This pumpkin pie is always part of that table. It’s simple, it’s cozy, and it tastes like fall. It makes two pies, because when the whole family is around, one is never enough.
Canadian Thanksgiving is on Monday, October 12 this year, and American Thanksgiving follows on November 26, so whichever side of the border you’re on, you’ve got time to bake, taste-test, and bake again.
Why You’ll Love This Pie
- One bowl, no fuss. Everything gets stirred together in a single bowl.
- Makes two pies. One for the table, one for the fridge, or for a neighbour who deserves it.
- Pantry-friendly. Canned pumpkin, evaporated milk, and warm spices are all you need.
- A little cardamom. Just a pinch adds a subtle, almost floral warmth that people can’t quite place but always ask about.
A Note on the Crust
This recipe calls for two unbaked 9-inch pie shells. Store-bought works fine if you’re short on time, but if you want to take it up a notch, my No Fail Pie Crust is the one I use every year. It’s flaky, buttery, and comes together easily in a stand mixer, no fuss required. It also happens to make exactly enough dough for the two crusts this recipe needs.
Perfect Pumpkin Pie
Ingredients
- 4 eggs
- 1 can E.D.SMITH® Pure Pumpkin 796 mls
- 2 cups brown sugar packed
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp cardamom
- 1/2 tsp salt
- 1 can evaporated milk 354 mls
Instructions
- Beat eggs lightly in a medium bowl.
- Add the E.D.SMITH® Pure Pumpkin, sugar, cinnamon, nutmeg, ginger, cardamom, and salt – stir until well combined.
- Add in evaporated milk, mix until combined.
- Pour filling in 2 pie shell. Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean. Cool.
Tips for the Best Pumpkin Pie
Use pure pumpkin, not pie filling. Pie filling is pre-sweetened and pre-spiced, and it will throw off the balance of this recipe. Check that the label says 100% pumpkin.
Don’t skip the temperature drop. The initial blast at 425°F helps set the crust, and lowering the heat lets the filling bake gently so it stays smooth.
Watch for the wobble. The pie is done when the centre is just barely set and a knife comes out clean. It will firm up further as it cools.
Cool it completely. It’s tempting to slice into it warm, but patience gives you clean slices and a better texture.
Make ahead. Pumpkin pie is a great make-ahead dessert. Bake it a day or two before Thanksgiving and keep it covered in the fridge, which frees up your oven for the turkey.
Serving Ideas
Serve it with a big spoonful of whipped cream, a dusting of cinnamon, or a scoop of vanilla ice cream. Leftovers are excellent with coffee the next morning, and I won’t tell anyone if you call it breakfast.
Happy Thanksgiving, and happy baking! If you make this pie, let me know how it turned out in the comments.