We love a Classic Pumpkin Pie with a homemade crust on Thanksgiving. Soft and sweet, with plenty of pumpkin flavor, just the right blend of spices, and topped with lightly-sweetened vanilla whipped cream. There’s just nothing like it!
Fortunately, pumpkin pie is one of the easiest pies to make. (Yes, even the crust is easy. Check out this video if you need convincing.) With just a large bowl and something to stir with, you can whip up the filling in about 10 minutes or less. Even better, pumpkin pie is a great one to make ahead. To save some time on Thanksgiving, simply bake the pie one or two days in advance, cool completely, wrap in plastic and store in the refrigerator.
For this pumpkin pie, I recommend Libby’s 100% Pure Pumpkin. Although I once thought all cans of pumpkin were interchangeable, they are not. Some cans have a much higher water content, which can change the consistency of your pie filling. With higher water content, your pie will take longer to bake, which can then result in a burned crust. So stick with Libby’s if possible; otherwise, you can reduce the half-and-half by 1/4 cup to ensure a nice, thick, quick-cooking custard.
If you’re interested in decorating the pie with crust cut outs, check out my video here. The cut outs are so easy to make and are a great activity for the kids! You can bake them separately on a cookie sheet and then add them just before serving. Can’t wait to see how yours turns out!