October is almost over, and that means one thing in the US—we have to start thinking about Thanksgiving. Thanksgiving is my favorite holiday (and not just because of the delicious pumpkin pie I’ll show you how to make here!). No, Thanksgiving is so much more than just food.
Based on American history, the “First Thanksgiving” supposedly happened when British colonists couldn’t survive the harsh Massachusetts winter (my home state, actually!). So, the Native Americans taught them which crops to plant, and they celebrated the harvest together. I don’t know if that story is completely true—if everyone was really that nice to each other—but the tradition stayed, and that’s why I’m happy it did.
Cultures all over the world have celebrated the harvest season around this time for many years. Today, Thanksgiving is one of the only American holidays that isn’t tied to any religion. It’s simply about celebrating family, friends, good food, and good health. That’s why it’s my favorite day.
Aside from the fact that I love every dish on the Thanksgiving table at my house, I also love that this holiday is all about being with family—no gifts, no cards, nothing else to worry about.
Table of Contents
So, What Are We Eating for Thanksgiving?
Good question. It varies depending on the family and their background. For example, in my family, we have Italian roots, and we start with a classic Italian-American antipasto of cheeses, charcuterie, olives, and more.
Still, there are certain dishes that almost always appear on everyone’s table, and pumpkin pie is one of them.
Pumpkin pie is what we call a pie (pronounced “pae”). What is a pie? It’s something baked, usually filled with meat or fruit, and it typically has a pastry crust on the bottom and sometimes the top. The type of pastry varies a lot, and everyone has their favorite recipe—or they buy it ready-made at the supermarket.
- Pumpkin pie also varies greatly depending on the family recipe.
- Some people use canned (but good-quality) pumpkin purée, while others use fresh pumpkin.
Here’s the first pumpkin pie recipe I ever made on my own. It’s different from my mother’s, but I love it. I made it during my first year in Spain, when I celebrated Thanksgiving with Americans, Europeans, and Spaniards—most of whom had no idea about our traditions. I hope you enjoy it!
Do You Want to Prepare the Best American Pumpkin Pie Recipe?
My first piece of advice is to always roast the pumpkin. Some blogs mention boiling or microwaving it, but I strongly suggest you don’t. You might save time, but you’ll lose flavor and miss the true essence of an authentic pumpkin pie.
If you can’t make good-quality pumpkin purée, you can buy canned pumpkin purée at American grocery stores.
Another very important tip is to use muscovado sugar. It contains a high amount of molasses, which adds deep, rich flavor to this pie.
As you’ve seen, the only real secret to this pumpkin pie is choosing the right ingredients. If you have trouble finding the perfect pumpkin, you can also make a pumpkin and chocolate cake, where the quality of the pumpkin isn’t as crucial.
One thing is certain: pumpkin is a delicious ingredient worth discovering and using in many desserts.
How to Make this Pumpkin Pie Recipe?
1) Recipe Time & Yield
| Detail | Amount |
|---|---|
| Prep Time | 1 hour |
| Cook Time | 1 hour |
| Total Time | 2 hours |
| Yield | 8 servings |
2) Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin purée | 480 ml (2 cups) |
| Heavy cream | 350 ml (1½ cups) |
| Fine brown sugar | 90 g (½ cup) |
| White sugar | 65 g (⅓ cup) |
| Fine salt | 2.5 g (½ teaspoon) |
| Fresh eggs | 2 whole eggs + 1 egg yolk |
| Ground cinnamon | 10 g (2 teaspoons) |
| Ground ginger | 5 g (1 teaspoon) |
| Ground nutmeg | 1 g (¼ teaspoon) |
| Ground cloves | 1 g (¼ teaspoon) |
| Ground cardamom | 1 g (¼ teaspoon) |
| Lemon zest | 2.5 g (½ teaspoon) |
| Crust | Puff pastry or homemade |
3) Instructions
- Cut the pumpkin in half and remove the seeds (save them to make baked seeds).
- Place the pumpkin skin-side up on a baking tray covered with aluminum foil.
- Bake at 175°C (350°F) for 1 to 1½ hours, until tender but not too soft.
- Remove from the oven and let it cool. Once at room temperature, peel the pumpkin to obtain the purée.
- For a completely smooth texture, blend the purée.
- Preheat the oven to 220°C (425°F).
- Mix the sugars, salt, spices, and lemon zest in a large bowl.
- Beat the eggs and add them to the mixture.
- Add the pumpkin purée and stir well.
- Add the cream and mix until combined.
- Whisk by hand until smooth; the mixture will be quite liquid.
- Pour the mixture over the pastry crust and bake at 220°C (425°F) for 15 minutes.
- Lower the temperature to 175°C (350°F) and bake for 40–50 minutes, until a toothpick comes out clean.
- Let the pie cool for about 2 hours so the filling sets.
- Serve plain, with whipped cream, or with vanilla ice cream.
And that’s it—the legendary pumpkin pie, one of the most famous Thanksgiving recipes in the United States. Not that difficult, right? If you make my pumpkin pie, leave me a message and tell me how it went!
Tips for This Recipe
- Storage: Keep leftovers in the fridge to maintain freshness.
- Roasting pumpkin with spices: Add cinnamon, nutmeg, or ginger before roasting for extra flavor.
- Sift dry ingredients: This helps avoid lumps and improves texture.
- Use room-temperature eggs: They mix better and create a smoother filling.
- Toothpick test: If it comes out clean or with a few crumbs, it’s ready.
- Blending options: Use a food processor, blender, or mix by hand.
- Serving ideas: Cream cheese sauce, vanilla whipped cream, or frosting work beautifully.
What to Serve With Pumpkin Cake: This pumpkin cake is perfect for breakfast, an afternoon snack, or with after-dinner coffee. It becomes an indulgent dessert when served with vanilla sauce, ice cream, whipped cream, or fresh fruit. In warm weather, keep it well covered in the refrigerator.
Nutrition Information (Per Slice – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 34 g |
| Protein | 6 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Sugar | 22 g |
| Fiber | 3 g |
| Sodium | 210 mg |
FAQs
Can I use canned pumpkin purée?
Yes, as long as it’s good quality and pure pumpkin, not pie filling.
Why should I roast the pumpkin instead of boiling it?
Roasting keeps the flavor concentrated and prevents excess water.
Can I make this pie ahead of time?
Yes, it actually tastes better the next day once fully set.
Conclusion
Pumpkin pie is more than just a dessert—it’s a warm, comforting part of Thanksgiving tradition. With simple ingredients, the right spices, and a bit of patience, you can create a pie that brings people together around the table. Whether you serve it plain or topped with cream or ice cream, this classic recipe never fails to make the holiday feel complete.
