No Thanksgiving is complete without a classic pumpkin pie, and this recipe is my go-to every year. With a little decorative flair and some fresh whipped cream, it’s always a crowd-pleaser. The best part? It’s simple, thanks to frozen pie crust, but it looks and tastes like you spent all day in the kitchen!
Decorating the Crust
One of my favorite parts of making this pumpkin pie is the decorative crust. I like to take pie dough and cut out small leaf shapes to line the edges of the crust. You can use a leaf-shaped cookie cutter or freehand the leaves with a sharp knife. After par-baking the crust, gently press the leaf cutouts along the rim, and your pie is ready for filling!
Why Frozen Pie Crust?
Let’s be real… Thanksgiving is a busy day in the kitchen, and while I love baking from scratch, I’m all in for shortcuts that won’t skimp on taste. That’s why I use a frozen pie crust . It saves time but still delivers. Plus, with a few easy embellishments, you can make a store-bought crust look like a work of art.
The Magic of a Whipping Canister
One of my favorite tricks is using a whipping canister to make fresh whipped cream. Simply put it gives you a lot more control over the flavors than a store bought version. All you need to do is add heavy cream, a little sugar, and any flavorings (vanilla, almond, cinnamon, etc.), screw on the top, and charge it with a nitrous oxide cartridge. With just a shake, you have perfect whipped cream in seconds! The canister makes it easy to create beautiful dollops or decorative swirls with precision. I impulse bought this one on on Prime Day a few years ago and I’m never going back!
Pumpkin Pie
Equipment
- Pie Weights
- Pie Pan
Ingredients
- 2 Frozen Pie Crusts
- 1 can Pumpkin Puree (15 oz)
- 1 can Sweetened Condensed Milk (14 oz)
- 3 Eggs large
- 1½ tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1/2 tsp Salt
Instructions
- Preheat your oven to 425°F. Take the frozen pie crust out of the freezer and let it thaw slightly.
- To keep the crust crisp, par-bake it before adding the filling. Lay one of the crusts in the pan and trim the edges. Prick the bottom of the crust with a fork, place parchment paper on top and fill with pie weights. Bake for 10-12 minutes until the crust is lightly golden.
- In a large bowl, whisk together the pumpkin puree, condensed milk, eggs, spices, and salt until smooth.
- Pour the filling into the par-baked pie crust and bake at 425°F for 15 minutes. Then, reduce the heat to 325°F and bake for another 40-50 minutes, or until the center is set.
- I like to use the 2nd sheet of pie dough to cut out small leaf shapes to decorate the edges of the crust. Use a small cookie cutter or freehand them with a knife. I add the leaves when the pie hits the 30 min mark and is mostly set (or else the leaves will sink).
- Let the pie cool on the countertop completely before serving—this helps the filling set properly.
