thanksgiving pie

How to make homemade pumpkin pie in eight simple steps - no need to be spooked! Choose small, sweet pumpkins rather than using a large watery jack-o'lantern.

Pumpkin pie

sweet shortcrust pastry case (or

grams/1lb pumpkin

eggs

75 grams/3 ounces soft dark brown sugar

cinnamon

nutmeg

½ tsp ground allspice

½ tsp ground cloves

½ tsp ground ginger

275 milliliters/10fl oz double cream

There's nothing quite like homemade cherry pie. Serve with a big scoop of vanilla ice cream.

Cherry pie

150 grams/5 ounces good-quality black cherry jam

100 milliliters/3½fl oz water

tbsp arrowroot,

red cherries, stalks and stones removed

250 grams/9 ounces plain flour,

175 grams/6 ounces fridge-cold unsalted butter,

tbsp caster sugar,

free-range egg, beaten

water

Homemade Pumpkin Pie is one of the most iconic Thanksgiving Desserts. See our secrets for a crisp crust and the best pumpkin pie filling!

Classic Pumpkin Pie Recipe

pie crust ((1 disk

egg white ((to brush inside hot crust))

pumpkin puree (room temperature (Libby’s brand works best))

eggs (plus 3 egg yolks, room temp)

light brown sugar

sugar

tsp pumpkin pie spice

tsp salt

tsp vanilla extract

oz evaporated milk (room temperature)

heavy whipping cream

Tbsp sugar

golden rum

Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a 9” glass pie pan.

Fold the excess dough behind the crust under at the edge to build up the edge for crimping then crimp the edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate 1 hour, which will help the crust bake more evenly without sliding down.

Prepare the Pie Crust:

Preheat oven to 425˚F. Line the center of your chilled pie crust with a 9-10″ ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights. Bake 17 minutes or until edges are starting to turn golden.

Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry. While it’s still hot, brush the inside with egg white which creates a barrier so the filling doesn’t soak into the crust. Cool completely to room temp before adding the filling.

Blind Baking the Crust:

In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin spice, and cinnamon until well combined.

Add evaporated milk and whisk until blended and all of the bubbles are gone from the batter. Tap bowl against the counter a few times to knock out any extra bubbles.

Reduce oven temperature to 350˚F and bake 55-60 minutes until the pie is nearly set. It should be completely set at the edges with just a slightly loose center. It should be barely wobbly like a cheesecake.

Cool completely on a wire rack until room temp (3 hours) then serve or refrigerate if not serving the same day.

Make Pumpkin Pie Filling and Bake:

In a mixing bowl with the whisk attachment, beat on medium speed with the whisk attachment or egg beaters for 1 minute until soft peaks form.

Add 3 Tbsp sugar, 1/2 Tbsp rum, and 1/2vanilla and beat on medium-high speed until medium peaks form.

Make the Rum Whipped Cream:

https://www.youtube.com/watch?v=-foq31MPrGE

Homemade Pumpkin Pie is one of the most iconic Thanksgiving Desserts. See our secrets for a crisp crust and the best pumpkin pie filling!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

PUMPKIN PIE INGREDIENTS:
►1 pie crust disk (half of our pie crust recipe)
►1 egg white to brush inside the hot crust
►15 oz pumpkin puree, room temperature (Libby’s brand works best)
►1 large egg, plus 3 egg yolks, room temp
►1/2 cup light brown sugar, packed (break up any clumps before adding)
►1/4 cup granulated sugar 
►1 tsp pumpkin spice 
►1/2 tsp cinnamon 
►1/2 tsp salt
►1 tsp vanilla extract - flavor
►12 oz evaporated milk, room temperature

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/pumpkin-pie-recipe/
WATCH PIE CRUST RECIPE: https://youtu.be/SKDki3BPLzU
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:35 Pie Crust
4:57 Making pumpkin pie filling
6:25 How to bake pumpkin pie
7:05 Whipped cream topping
8:18 Taste test


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The BEST PUMPKIN PIE RECIPE I've Ever Made | Thanksgiving Dessert

Every holiday gathering needs this fragrant sweet potato pie with fluffy whipped cream!&nbsp;

Sweet Potato Pie

all-purpose flour (300 grams, plus more for rolling)

sugar (50 grams)

tsp sea salt (3 grams)

unsalted butter (227 grams, chilled)

water (60 milliliters)

lb sweet potatoes

cinnamon (1 grams)

¼ tsp ground ginger

tsp nutmeg

brown sugar (150 grams)

heavy cream (120 milliliters)

tsp vanilla extract (10 milliliters)

heavy cream (15 milliliters)

Preheat the oven to 375 degrees F. Pierce sweet potatoes several times with a knife and place on a foil-lined baking sheet.  Bake at 375F for an hour or until softened through. While they bake you can make the pie crust.

To Prepare the Sweet Potatoes

Combine flour, sugar and salt in the bowl of your processor and pulse to combine.You can add in 1/2 tsp of cinnamon and a pinch of your favorite fall spices along with the dry ingredients if desired.

Add Cold cubed butter to the process or and pulse until you have small lentil-sized pieces then drizzle in the ice water until the mixture holds together when squeezed in your hand.

Dump crust onto a pastry mat or counter then press together and knead just a few times. Form into a disk then wrap with plastic and chill.

Once chilled heat oven to 425F and set dough on counter to soften slightly (about 5 minutes) then roll out to about 1/4 an inch and transfer to your pie dish. Press the edge in so the dough forms to the pan then trim allowing for about 1/2 inch of excess.

Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Chill pie crust while the filling is prepared.

Cut out a round of parchment paper and press into the dough then gently press a layer or two of foil on top and fill with pie weights or dry peans. The foil helps the side keeps t&#039;s shape while baking.

Bake at 425F for 15 minutes then remove the weights, foil and paper and bake at 375FF for another 12 -15 minutes or until the bottom has dried out and is just changing color. Set aside until ready to fill.

For the Crust

Once sweet potatoes are baked, remove from oven and allow to cool until they are easy to handle.

Cut tops and bottoms of the potatoes and peel skins off. Transfer sweet potatoes to a food processor and process until completely smooth. This step eliminates those fibrous strings you find in some pies.

To the bowl of your food processor add spices, eggs, yolk, sugar, vanilla, and cream to the sweet potatoes. Pulse until well-incorporated. Then remove blade and mix with a spatula.

Pour filling into the prepared pie crust then mix and egg and cream together in a small bowl and brush over the exposed crust.

Fold a length of foil slightly longer than the diameter of your pie dish and fold in half. Wrap around the pie&#x27;s edge and carefully fold the top in a bit to protect the crust during baking

Bake for about 50 minutes or until the edge is set and the center is a bit wobbly. Allow to cool for at least and hour. I usually remove the tenting about 30 minutes into the bake.

Top with whipped cream and serve.

For the Pie Filling

A delicious and smooth pumpkin pie with crisp crust throughout and all your favorite fall spices. 

Pumpkin Pie Recipe

pie crust (unbaked)

oz pumpkin puree (one can)

brown sugar

salt

eggs (large, room temperature)

heavy cream

milk

tbsp cream

Place rack in center of oven and preheat to 425 degrees. Allow your chilled pie dough to warm up for about 5 minutes on the counter.

on a lightly-floured surface roll the pie dough out to a circle a bit less than 1/4 inch. Roll the dough onto the rolling pin and transfer to the pie dish. Push the edge inward so the dough forms to the pan and press in.

Trim the dough about 1 inch larger than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Chill in freezer to 10 minutes.

Cut a round or parchment paper and frill the edge then press to the pie pan. I like to fold a sheet of foil in half and gently press against the parchment paper, this will support the pie in the oven and prevent and slippage. Fill the paper three-quarters full with pie weights or dry beans and bake the crust for 12 minutes.

Remove the beans, foil and paper  prick the crust all over, including the sides, with the tines of a fork, and bake for another 10-12 minutes and remove from oven. Crust should be dried out and just turning color. Reduce the oven temperature to 350 degrees.

Add the pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt to a pot then mix and place over medium-low heat. Stir frequently and cook until the mixture is hot and just starts to bubble when left alone for a moment. Remove from heat.

Combine the milk and cream in a bowl or measuring cup them microwave for about 90 seconds to warm. Add the eggs to a bowl and whisk together.

Drizzle the warm milk mixture into the eggs while whisking, then add the egg mixture to the pumpkin filling and whisk together until smooth and fully incorporated.

Pour the filling into the blind baked pie shell. Mix an egg with a tablespoon of milk or cream and brush the edge with it.

Loosely wrap the edge of the pie with foil and bake bake for 45 to 55 minutes, or until the filling is just set in the middle and knife inserted in the center comes out clean. You can remove the foil after about 30 minutes If the crust needs to take on some more color.

Set aside to cool completely.

For the Filling:

This easy classic pumpkin pie recipe has a crisp butter crust, a rich smooth filling, and all your favorite fall spices. You can make it days in advance and its freezer friendly. I packed in all my tips and trick for the perfect pie so you can bake with confidence! 

RECIPE: https://preppykitchen.com/pumpkin-pie-2/

I've been tinkering with my pumpkin pie recipe for quite a while and finally felt it was time for nw pumpkin pie video. The crust is so perfectly crisp and the filling is just ahhhmazing. I hope you get a chance to make this and don't forget the whipped cream!

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Perfect Pumpkin Pie

Mary Berry shows you how to make an easy lemon meringue pie with no soggy bottoms in sight.

Lemon meringue pie

flour

butter

45 grams/1¾oz icing sugar

lemons, zest and juice

65 grams/2¼oz cornflour

caster sugar

tsp cornflour

The Bramley apples in these easy puff pastry pies pair perfectly with marzipan for a sweet tart hand pie. 


Puff pastry apple pies

grams/1½lb Bramley apples, peeled, cored and roughly chopped

grams/1 ounces butter, plus extra for greasing

250 grams/9 ounces natural (uncoloured) marzipan, thinly sliced

tbsp demerara sugar

Bramley apples have an unbeatably tart flavour that works perfectly with the sweetness of the marzipan in this recipe.

Bramley apple slice

A Perfect Cinnamon Pie Recipe for the holidays with a creamy spiced filling and golden crust!

Cinnamon Pie Recipe

cream cheese, (softened)

brown sugar, (packed)

eggs (+ 1 egg yolk)

all-purpose flour

vanilla extract

pie crust, (homemade

Powdered sugar (for dusting)

Preheat the oven to 350 degrees F. Roll and fit a pie crust into a  standard 9 inch pie dish. Crimp the edges and place the pie crust in the refrigerator.

Place the cream cheese and brown sugar in the bowl of an  electric mixer. Beat on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula, then beat in the eggs. Scrape the bowl again, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt and nutmeg until very smooth.

Pour the cinnamon filling into the prepared pie pan. Bake for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed. Cool completely. Cover and chill.

Take out of the refrigerator 1 hour before serving. Dust the top of the pie with powdered sugar. Cut and serve with whipped cream if desired.

https://content.jwplatform.com/videos/YIe7K4om.mp4

Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream

Pecan pie

flour,

pack sweet shortcrust pastry

butter, softened

golden caster sugar

golden syrup

maple syrup

eggs, beaten

pecan halves

whipped,

On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.

Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.

Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.

With a base of crushed biscuits, rather than pastry, this tart is quick to make – no need for any rolling out or baking blind. The apple and almond go so well together too. Make it a day ahead then just reheat it when you are ready to serve.
Equipment: You will need a 20cm/8in round, loose-bottomed fluted tart tin with 3-4cm/1¼-1½ in sides.


Apple frangipane tart

digestive biscuits

apples

75 grams/3 ounces butter, softened

75 grams/3 ounces caster sugar

eggs,

grams/3 almonds

almond extract

grams/1¾oz almonds

A classic chocolate pie made with a buttery, flaky crust, real chocolate pudding, and fresh whipped cream. This recipe is entirely homemade and takes only 30 minutes to prep before chilling. Be sure to check out the how-to video below before beginning!

Chocolate Pie

prepared (baked) 9" pie crust (click the link

cornstarch ((40 grams))

egg yolks² ((see note 2 for recipes that you can make with your leftover egg whites))

whole milk ((473 milliliters))

heavy cream ((236 milliliters))

dark chocolate bar³ (finely chopped (170 grams))

unsalted butter

In a medium-sized, heavy-bottomed saucepan, whisk together sugar, cornstarch and salt.

In a separate bowl or large measuring cup, whisk together egg yolks, milk, and heavy cream until well-combined and egg yolks are well broken up.

While whisking the dry ingredients, drizzle the egg yolk mixture into the dry ingredients until completely combined.

Transfer saucepan to stovetop over medium heat and whisk frequently until ingredients begin to thicken⁴ (see note 4, this will take several minutes, do not crank up the heat or your filling may not thicken properly).  

Once mixture has thickened (it should have a pudding-like consistency) whisk constantly, remove from heat and immediately add chopped chocolate, butter, and vanilla extract. Stir until chocolate and butter are completely melted and mixture is smooth.

Pour pie filling through a fine mesh strainer into a medium-sized heatproof bowl.

Pour filling over prepared pie crust and place a piece of clear wrap or parchment paper directly against the surface of the chocolate to prevent a skin from forming on the surface of the pie as it cools. Allow to chill in the refrigerator at least 6 hours or overnight before slicing and serving.

Top with whipped cream just before serving. I like to use an Ateco 848 or Wilton 2D tip to decorate the pie slices in the photo, but a big mound of whipped cream right on top of the pie works just as well!

https://embed.mediavine.com/videos/blmxwl7xw11wr9faokgg

A classic Chocolate Pie made with a buttery, flaky crust, real chocolate pudding, and fresh whipped cream. This recipe is entirely homemade and takes only 30 minutes to prep before chilling.

Old-fashioned homemade pie from Platter Talk that you can make in about one hour.

⏲️ Egg Custard Pie

Eggs (beaten)

Sugar

Salt

tsp Vanilla extract

Egg white (beaten for an egg wash)

Pie shell (pre-made)

Milk (scalded)

Nutmeg

Preheat your oven to 400° F. Combine the egg, sugar, salt, and vanilla in a large mixing bowl.  Pour the milk in with the other ingredients and whisk to combine. If using scalded milk, be sure it has cooled before adding.

Use a pastry brush to coat the inside of the pie shell with the egg wash. pour the filling into the prepared shell and sprinkle the nutmeg on top, using a fine-mesh strainer

Bake for 40 to 50 minutes until the edges of the pie are firm and the center jiggles a bit Allow to cool on a cooling rack and then refrigerate before serving.

A true British invention, the banoffee pie. Bananas, caramel, biscuit, cream - there's nothing to go wrong here. Easy banoffee pie is a great dessert for parties.

How to make banoffee pie

Top 31 thanksgiving pie recipes from across the web

The most viewed thanksgiving pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Lemon meringue pie

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Pecan pie

Apple frangipane tart

Chocolate Pie

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Lemon Meringue Pie Recipe

Crinkly Salted Caramel Snickerdoodl...

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Brûléed Pumpkin Pie

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Vegan Sweet Potato Pie

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Chocolate and chilli mousse pie

Key lime pie

Top 31 thanksgiving pie recipes from across the web

The most viewed thanksgiving pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin pie

Cherry pie

Classic Pumpkin Pie Recipe

Sweet Potato Pie

Pumpkin Pie Recipe

Lemon meringue pie

Puff pastry apple pies

Lemon meringue pie

Cinnamon Pie Recipe

Pecan pie

Apple frangipane tart

Chocolate Pie

⏲️ Egg Custard Pie

How to make banoffee pie

Pecan and cream pies

Lemon Meringue Pie Recipe

Crinkly Salted Caramel Snickerdoodl...

Perfect apple pie

Brûléed Pumpkin Pie

Brûléed Pumpkin Pie

Sweet Potato Pie

Brown Butter Bourbon Chess Pie

Mississippi mud pie

Easy Pecan Pie Recipe

Easy Chocolate Pie

Pecan Slab Pie

Vegan Sweet Potato Pie

Double Layer Pumpkin Pie (VIDEO)

Gin key lime pie

Chocolate and chilli mousse pie

Key lime pie

The most viewed thanksgiving pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine