Creamy Pumpkin Pie Recipe: Easy Thanksgiving Dessert for Family

Let me set the scene for you: it’s late November, the leaves outside are crisp and golden, and the scent of cinnamon, nutmeg, and velvety pumpkin purée swirls through my kitchen. Honestly, the aroma alone is enough to make you stop in your tracks—every time I pull this creamy pumpkin pie out of the oven, I’m hit with a wave of nostalgia so strong it nearly knocks me over. The golden filling, flecked with warm spices, sits perfectly nestled in a buttery, flaky crust. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

The first time I made this creamy pumpkin pie for Thanksgiving, I was about knee-high to a grasshopper, helping my grandma in her tiny, bustling kitchen. She used to say, “If you can stir, you can bake!”—and honestly, she wasn’t wrong. This recipe is dangerously easy, yet the results are pure comfort. I stumbled upon my own twist years ago after a rainy weekend spent trying to recreate that dreamy, custardy texture I remembered from childhood. What I wish I’d figured out sooner is just how simple it is to get that ultra-smooth, rich filling with a few clever tweaks.

Every Thanksgiving since, this pie has been the centerpiece of our dessert table. My family can’t stop sneaking slices off the cooling rack (and I can’t really blame them). There’s always that one uncle who insists on claiming the last piece, and my kids—well, let’s just say there are plenty of sticky, pumpkin-smeared smiles. Whether you’re baking for a crowd or just want to brighten up your Pinterest dessert board, this creamy pumpkin pie is perfect for potlucks, Friendsgiving, or gifting to neighbors. After testing it more times than I’d care to admit (all in the name of research, of course), it’s become a staple for family gatherings, cozy nights in, and sweet traditions. It feels like a warm hug from home, and honestly, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Pumpkin Pie Recipe

When it comes to Thanksgiving desserts, nothing beats a classic pumpkin pie—except maybe one that’s luxuriously creamy and totally fuss-free. After years of baking, tweaking, and taste-testing, I can say with confidence that this creamy pumpkin pie recipe is a keeper. Here’s what makes it stand out from the rest—and why you’ll want to make it every year:

• Quick & Easy: Comes together in under 15 minutes of prep, making it perfect for busy holiday cooks or last-minute dessert emergencies.
• Simple Ingredients: No fancy grocery trips needed; most ingredients are pantry staples (think canned pumpkin, eggs, and evaporated milk).
• Perfect for Thanksgiving: This pie shines as a showstopper on any holiday table. It’s ideal for potlucks, family dinners, and cozy autumn afternoons.
• Crowd-Pleaser: Kids and adults alike rave about the silky texture and just-right sweetness. It’s the dessert everyone reaches for—trust me!
• Unbelievably Delicious: The balance of pumpkin and spice is spot-on, and the filling is so creamy it practically melts in your mouth.

What sets this recipe apart? Instead of just mixing everything together, I blend the pumpkin filling before pouring it into the crust. That extra step gives it a gorgeous, custard-like consistency—no grainy bits, no weird texture, just pure pumpkin pie bliss. Plus, the spice blend is perfectly balanced: enough cinnamon and ginger to make your tastebuds dance, but not so much that it overpowers the pumpkin’s natural flavor.

This pie isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined: a little healthier, a lot easier, but with all the soul-soothing satisfaction you expect from a holiday classic. You can whip it up with minimal stress and still impress every guest. If you want a dessert that’s memorable, cozy, and downright delicious, this creamy pumpkin pie recipe is your new go-to.

What Ingredients You Will Need

This creamy pumpkin pie recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly smooth texture. Most items are pantry staples, so you won’t have to scramble for anything fancy. Here’s everything you need to create a pie that’s both classic and a little bit special:

• For the Filling:
  • Pumpkin purée (15 oz / 425 g can; not pumpkin pie filling—just pure pumpkin)
  • Sweetened condensed milk (14 oz / 397 g can; adds richness and sweetness)
  • Evaporated milk (5 oz / 150 ml; makes the filling extra creamy)
  • Large eggs (2, at room temperature; helps the filling set beautifully)
  • Brown sugar (1/2 cup / 100 g; for deeper flavor, packed)
  • Granulated sugar (1/4 cup / 50 g; balances the spices)
  • Ground cinnamon (2 tsp / 5 g; the heart of pumpkin pie spice!)
  • Ground ginger (1/2 tsp / 1 g; adds warmth)
  • Ground nutmeg (1/4 tsp / 0.5 g; for depth)
  • Ground cloves (1/8 tsp / a pinch; optional, but lovely)
  • Salt (1/4 tsp / 1 g; just enough to bring it all together)
  • Vanilla extract (1 tsp / 5 ml; for a hint of sweetness)
• For the Crust:
  • Pie crust (unbaked; homemade or store-bought, your choice)
  • Butter (optional, for brushing; 1 tbsp / 15 g, melted)
• For Serving (Optional):
  • Whipped cream (freshly whipped or store-bought)
  • Pecans (chopped, toasted for garnish)
  • Ground cinnamon (for dusting)

If you need to swap ingredients, here are a few handy tips: Use dairy-free condensed and evaporated milk for a lactose-free version, or swap granulated sugar with coconut sugar for a deeper, caramel-like flavor. I personally love Libby’s pumpkin purée for its smoothness, but any good quality brand will do. If you’re feeling extra festive, sprinkle a pinch of pumpkin pie spice on top before serving.

For gluten-free folks, opt for an almond flour or gluten-free pie crust. And when fresh pumpkin is in season, you can roast and purée your own for even more flavor (just be sure to drain off excess moisture). The beauty of this recipe is its flexibility—use what you have, and it’ll still turn out delicious!

Equipment Needed

You don’t need a fancy kitchen to make this creamy pumpkin pie recipe—just a handful of basic tools and a dash of enthusiasm. Here’s what you’ll want to have on hand:

• 9-inch (23 cm) pie dish (glass, ceramic, or metal)
• Large mixing bowl (sturdy enough for vigorous whisking)
• Whisk (or electric mixer for extra smoothness)
• Spatula (for scraping every bit of filling)
• Measuring cups and spoons (accuracy is key)
• Baking sheet (to catch any drips and make transferring easier)
• Cooling rack (for crisp crust and even cooling)

If you don’t have a whisk, a fork will do in a pinch—just takes a little more elbow grease. I’ve made this pie in a disposable aluminum pan for potlucks, and it works just fine. If you use a metal pie plate, keep an eye on the baking time; metal heats up faster and can brown the crust more quickly. For cleanup, I recommend soaking your mixing bowl right after you’re done (pumpkin filling likes to stick!). Budget-friendly gear works perfectly, and you don’t need a food processor—unless you’re making homemade crust. Whatever you use, just make sure it’s clean and ready!

Preparation Method

1. Prepare the Pie Crust: Roll out your pie crust to fit a 9-inch (23 cm) dish. Gently press it into the pan, crimp the edges, and refrigerate while you make the filling. If using store-bought, just unwrap and place in the dish. (Tip: Prick the bottom with a fork to prevent bubbling.)
2. Mix the Pumpkin Filling: In a large bowl, combine 15 oz (425 g) pumpkin purée, 14 oz (397 g) sweetened condensed milk, 5 oz (150 ml) evaporated milk, 2 large eggs, 1/2 cup (100 g) brown sugar, and 1/4 cup (50 g) granulated sugar. Whisk until smooth and creamy. (If you want ultra-silky texture, use an electric mixer for 2 minutes.)
3. Add the Spices: Sprinkle in 2 tsp (5 g) cinnamon, 1/2 tsp (1 g) ginger, 1/4 tsp (0.5 g) nutmeg, 1/8 tsp cloves, 1/4 tsp (1 g) salt, and 1 tsp (5 ml) vanilla extract. Mix thoroughly so the spices are evenly distributed. (It should smell like autumn!)
4. Fill the Crust: Pour the pumpkin mixture into your prepared crust. Use a spatula to smooth the top. (Warning: Don’t overfill—leave about 1/4 inch from the rim to avoid spillage.)
5. Bake: Preheat oven to 425°F (220°C). Place pie on a baking sheet and bake for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake an additional 35-40 minutes, or until the center is set but still slightly wobbly. (A knife inserted near the center should come out mostly clean.)
6. Cool: Remove from the oven and set on a cooling rack. Let it cool completely—at least 2 hours—before slicing. (If you cut too soon, the filling may not hold its shape!)
7. Serve: Top with whipped cream, pecans, and a dusting of cinnamon if desired. Slice into wedges and enjoy!

Prep time is about 15 minutes, bake time is 50-55 minutes, and cooling takes at least 2 hours. If your pie cracks on top—don’t worry! It’ll taste just as good, and whipped cream covers a multitude of sins. If the crust edges brown too quickly, cover them with foil halfway through. For perfect slices, use a sharp knife and wipe it clean between cuts. I like to make mine the night before, so the flavors have time to settle in.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks that make this creamy pumpkin pie recipe nearly foolproof. Here’s how to get the best results every time (plus a few lessons learned the hard way):

• Don’t Overmix: Whisk the filling just until smooth—overbeating adds air, which can cause cracks in the baked pie.
• Room-Temperature Ingredients: Eggs blend better when they’re not cold. Set them out ahead of time for an extra creamy filling.
• Bake on a Lower Rack: Placing the pie low in the oven helps the crust bake evenly and prevents soggy bottoms.
• Shield the Crust: If your crust edges start browning too fast, cover them with strips of foil or a pie shield for the last 20 minutes.
• Let it Cool Completely: The filling needs time to set—resist the urge to slice while it’s hot!

One time, I tried baking on the top rack (big mistake—the crust burned before the filling set). Learned my lesson! Also, don’t skip the step of cooling on a rack; it prevents condensation and keeps your crust crisp. If you want even more depth, add a splash of maple syrup to the filling for a subtle twist.

For multitasking, prep the filling while the oven preheats. If you’re making multiple pies, stagger baking times so you always have one cooling while the other bakes. Consistency comes from measuring carefully—don’t eyeball the spices! And if you’re worried about cracks, chill the pie after it cools to set it even more firmly.

Variations & Adaptations

Everyone’s got their own take on pumpkin pie, and this creamy pumpkin pie recipe is easy to tweak for different tastes and needs. Here are some fun ways to switch things up:

• Gluten-Free: Use a gluten-free pie crust (almond flour, oat flour, or store-bought) for a dessert everyone can enjoy.
• Dairy-Free: Substitute condensed and evaporated milk with coconut milk versions. The flavor will be slightly different, but still deliciously creamy.
• Spiced Up: Add extra ginger or a pinch of cardamom for a bolder, more complex profile.
• Chocolate Swirl: Drizzle melted chocolate into the filling before baking for a marbled effect. It’s a kid favorite!
• Mini Pies: Make individual pies in muffin tins—great for portion control and adorable for parties.

If you want to try a different cooking method, this filling works beautifully for pumpkin pie bars or a crustless version (just pour into a greased dish and bake as directed). For nut allergies, skip the pecan garnish and use seeds or toasted coconut instead. Personally, I’ve swapped half the condensed milk for vanilla Greek yogurt, and it turned out tangy and rich—highly recommended if you like a little zing!

Serving & Storage Suggestions

This creamy pumpkin pie recipe is best served chilled or at room temperature. Slice with a sharp knife for picture-perfect wedges, and garnish with whipped cream and toasted pecans for extra flair (totally Pinterest-worthy!). If you’re feeling fancy, sprinkle a little cinnamon on top or add a drizzle of caramel sauce.

Pair with hot coffee, spiced chai, or a scoop of vanilla ice cream. It’s a dreamy finish to any Thanksgiving meal, and works just as well for brunch or midnight snacks. If you’re serving a crowd, cut smaller slices—everyone will want seconds.

For storage, cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. You can also freeze individual slices for up to 2 months; let them thaw in the fridge overnight for best texture. Reheat gently in the oven (at 300°F / 150°C) for 10 minutes if you prefer it warm. The flavors deepen over time, so leftovers are even better the next day!

Nutritional Information & Benefits

Each slice of this creamy pumpkin pie recipe (1/8 of the pie) contains approximately:

• Calories: 320
• Protein: 6g
• Fat: 12g
• Carbohydrates: 48g
• Fiber: 2g
• Sugar: 29g

Pumpkin is loaded with vitamin A, fiber, and antioxidants. It’s a nutrient-dense ingredient that adds natural sweetness and beautiful color. Using real pumpkin purée means you get all those health perks (plus the comforting flavor). For gluten-free or dairy-free diets, simple swaps make this pie accessible. Allergens to watch for: dairy, eggs, wheat (if using regular crust), and nuts (if garnishing with pecans).

I love knowing this dessert brings a little wellness to the holiday spread—it’s indulgent but not over-the-top, and it’s a lovely way to sneak some veggies into the mix. Enjoy your pie and your peace of mind!

Conclusion

If you’re searching for the ultimate Thanksgiving dessert, this creamy pumpkin pie recipe is the answer. It’s easy, reliable, and totally delicious—just the way holiday baking should be. Whether you want to stick with tradition or add your own twist, you’ll find this pie adapts to any gathering.

I honestly look forward to making it every year, and it’s become a little family ritual that brings everyone together (even the ones who claim not to like pumpkin—ha!). Don’t be afraid to experiment with spices, toppings, or crusts—it’s all part of the fun. Leave me a comment below with your own variations, share this recipe with friends, or snap a photo for your Pinterest board. I love seeing how you make this recipe your own!

Happy baking—and may your Thanksgiving be filled with good food, great company, and plenty of creamy pumpkin pie!

Frequently Asked Questions

How do I know when my creamy pumpkin pie is done baking?

The center should be set but slightly wobbly. Insert a knife near the center—it should come out mostly clean. The pie will firm up as it cools.

Can I make this pie ahead of time?

Absolutely! This pie tastes even better after chilling overnight. Just cover and refrigerate until you’re ready to serve.

What’s the difference between pumpkin purée and pumpkin pie filling?

Pumpkin purée is 100% pure pumpkin, while pumpkin pie filling has added sugar and spices. Always use purée for this creamy pumpkin pie recipe!

How can I prevent the crust from burning?

Cover the edges with foil or a pie shield about halfway through baking. This will keep the crust golden and tender.

Is this pumpkin pie recipe suitable for gluten-free diets?

Yes—just use a gluten-free pie crust. The filling is naturally gluten-free, so everyone can enjoy a slice!

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