Maybe you have decided to ditch the classic turkey for thanksgiving this year, or maybe you are swapping the mashed potatoes for some sweet potatoes mash. But here’s something you can’t not have on your Thanksgiving table – a pie, especially a pumpkin pie! And yes, you can have your pick of which pie goes best with your menu, because pies are what bake the world a better place.
But if you have your heart set on the classic pumpkin pie, we got you covered. This humble yet decadent pie is all set to be the star of your thanksgiving and then the entire pumpkin season, or all year round if you like.
How to Bake a Pumpkin Pie?
Pumpkin pies are deliciously simple and yet there’s so much that could go wrong. An underbaked crust, a runny custard, and some stuff of a pie fan’s nightmares. But here’s a recipe to take care of all that. May your pie be exactly the way you like! Go ahead, bake away!
- Preheat oven to 400° F.
- Take the refrigerated pie crust and spread it carefully onto the pie mold. To give it the 'homemade' touch, tuck the spillover dough inside and flute the edges.
- Once set as desired, cover the sheet with parchment paper and pie weights. Place it in the middle of the oven for 30 minutes, or lesser if you desire a more chewy consistency.
- Once done, remove the weights and the paper and set aside to cool. While the crust is cooling, prepare the pumpkin filling for the pie.
- Add the canned pumpkin, brown sugar, and eggs to a bowl and start mixing them together.
- To this mixture, add the rest of the ingredients and bring them together by mixing.
- Pour this into the pie crust and spread it evenly.
- Preheat oven to 325° F and set the pie in the middle of the oven for about 40-50 minutes.
- To check the doneness of the pie, make sure it is a bit jelly-like at the center when you are taking it out.
- Let it cool. Top with whipped cream, if desired.
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