Best Thanksgiving Dessert Recipes : Classic Pumpkin Pie

best thanksgiving dessert recipes from classic pumpkin pie to cakes, cheesecakes, tarts, crisps, cookies.

5 from 54 votes

Best Thanksgiving Dessert Recipes : Classic Pumpkin Pie

Even after a grand Thanksgiving dinner, there is always room for desserts.

Desserts served at dinner parties are similar to the climax scenes in spectacular movies. I have covered everything from classic pumpkin pie to cakes, cookies, bars, tarts, crisps, pudding, and some unique holiday-themed desserts. It's your turn now to pick your favorite dessert to give a perfect ending to your Thanksgiving feast.

Below is my recipe for classic thanksgiving pie taht we make every year.

Prep Time10

Cook Time1

Total Time1 10

Course: Desserts, sweets

Cuisine: American, Australian, Canada, Mexican

Servings:

Calories: 105kcal

Author: Kushi

Ingredients

For the Pie Crust

1 ½ cup All purpose flour
1 stick Ice cold butter
½ teaspoon Salt
2 teaspoon Sugar
5 tablespoon Ice cold water

For the Pumpkin Pie Filling

1 can Pumpkin puree (15 oz)
3 Eggs
1 cup Light Brown sugar (check tips)
1 teaspoon Cinnamon powder
½ teaspoon Ginger powder
¼ teaspoon Nutmeg grated
⅛ teaspoon Cloves powder
⅛ teaspoon Black pepper powder
1 tablespoon Corn starch
½ teaspoon Salt
¾ cup Evaporated milk
½ cup Heavy whipping cream

Instructions

Prepare the Pumpkin Pie Crust

In a large bowl add flour, sugar, and salt. Cut in the butter pieces using a fork or pastry cutter until butter is evenly distributed. Small speckles or pieces of butter combined with flour, sugar and salt is what we are aiming for.
Sprinkle ice cold water over this flour mixture 1 or 2 tablespoon at a time and gently mix using your hands till it comes together to form a dough ball. You may also use a food processor to complete the above two steps.
Wrap the dough in plastic wrap and keep it in refrigerator for about 30 minutes.

For the Pie Filling

In a large bowl add pumpkin puree, egg, and sugar, whisk until well combined
Add cinnamon, ginger, cloves, nutmeg, pepper powder, corn starch, salt, milk and cream. Whisk this until well combined

Roll and bake the Pumpkin Pie

Preheat the oven to 375 Degree F.
On a lightly floured surface, roll the dough into 9 inch circle and place it on greased pie dish. Trim any extra edges. You can either discard or make some leaves using cookie cutter and design your pie.
Using pie weights, blind bake the crust for 10 minutes.
Pour the pumpkin pie filling into pre-baked crust. Make sure you pour only ¾ of of the way up. (You can make another pie or mini pie using remaining filling or these mini pumpkin pancake bites).
Bake for about 50 minutes. (You can cover your crust with aluminium foil at 25 minute mark to avoid it from turning brown) While the pie is baking, in a small bowl, mix oats, sugar, butter, and almonds until crumbly and set aside.
After 50 minutes, sprinkle the streusel topping and continue baking for another 10 to 15 minutes. Check if it is done every 5 minutes. Do not overbake as it will make your pie crack.
Allow the pie to cool down completely for about 2 to 3 hours.
Pumpkin Pie with Streusel Topping is ready. Slice, Serve and Enjoy.

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