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Classic Thanksgiving Pumpkin Pie

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 266kcal


  • Pie pastry for one 9-in pie
  • 1-3/4 cups pumpkin puree or one 15-oz can
  • 3/4 cup coconut sugar or brown sugar
  • 2 large eggs
  • 4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 teaspoons cornstarch
  • 2 teaspoons vanilla extract
  • 3/4 cup milk


  • Roll pie pastry out to fit a 9-in pie plate, transfer to plate and crimp edges. Preheat oven to 350F and set aside.
  • In a large bowl, whisk pumpkin puree, sugar, eggs pumpkin pies spice, salt, cornstarch, vanilla, and milk until smooth. Pour pumpkin filling into prepared crust.
  • Bake pumpkin pie at 350F 75-80 minutes or until a knife inserted in middle comes out clean. (if necessary, cover crust edges in foil while baking to avoid overbrowning.) Cool pumpkin pie completely on a wire cooling rack.
  • NOTE: If desired, you can make leaf cut-outs out of leftover pie crust dough and bake them separately from the pie until golden-brown---after the pie is baked, arrange the leaf cutouts on top.


Store pie in refrigerator up to 5 days.


Serving: 1g | Calories: 266kcal | Carbohydrates: 43.1g | Protein: 4g | Fat: 9.3g | Saturated Fat: 2.3g | Polyunsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 275mg | Fiber: 1.5g | Sugar: 31.8g