This easy homemade pumpkin pie recipe has been in my family for generations. Thanksgiving dinner wouldn’t be the same without it!
Thanksgiving is one of those holidays that brings families together and creates family traditions. In our family, Thanksgiving dinner is always roasted turkey with old fashioned stuffing and roasting pan gravy. And dessert is always this easy homemade pumpkin pie recipe. It tastes just like Grandma’s…and that’s probably because it is 🙂
Easy Pumpkin Pie Recipe
Pumpkin Pie is right up there with turkey in the tradition of Thanksgiving.
After everyone is full with the festive meal, it is a wonder that there is any appetite left for this delicacy, but there always seems to be a demand.
This recipe is one of my favorites. It has been baked in our family through generations and definitely has the flavor to remind us to be grateful.
Pumpkin Pie Ingredients
This pumpkin pie is made with usual eggs, sugar, and fall spices (cinnamon, ginger, nutmeg) that you find in most pumpkin pie recipes.
However it also has a couple of non-traditional ingredients which I think is what makes it taste so good!
This recipe uses molasses to add a rich flavor and is made without evaporated milk. Instead, it has milk with cream (or half and half) which gives it a lighter texture.
It can also be made with either canned pumpkin or fresh pumpkin depending on your preference (I usually use canned because it is easier).
Our family loves this recipe so much, we often make it again at Christmas 🙂
If you’re wondering what else to serve for Thanksgiving dinner, try out our Thanksgiving dinner menu. It’s designed to work for kitchens with only one oven and you can download the schedule of when everything needs to be done.
Other Holiday Dessert Recipes
Easy Pumpkin Pie Recipe
This easy pumpkin pie recipe has been in my family for generations. Our annual Thanksgiving dinner wouldn't be the same without it!
- 1 9" unbaked pie shell
- 2 eggs lightly beaten
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ cup molasses
- 1 ¼ cups canned pumpkin
- ¾ cup milk
- ½ cup light cream or half and half
- 2 Tablespoons melted butter
Pots and Utensils
- Mixer and mixing bowl
- 9" Pie plate
- Chill the pie shell in the refrigerator.
- Preheat oven to 425° F.
- Mix the rest of the ingredients using the mixer and bowl.
- Pour the mixed ingredients into the chilled pie shell.
- Place in the center of oven and bake for 15 min at 425° F.
- Reduce the oven temperature to 350° F and continue baking for 30 to 35 min or until a knife inserted in the center comes out clean.
- Serve with a dollop of whipped cream.
For the pie shell, you can use a store-bought pre-made version or make your own with our no-fail pie crust recipe.
You can also use fresh pumpkin instead of canned. To do this, bake the pumpkin like you would squash: Cut it in half, remove the seeds and bake at 350F with the cut side down for about an hour or until it is soft.