by Tiffany Ludwig
Go to the recipe.
In our house: turkey is the centerpiece, we love cranberry sauce, Brussels sprouts are always on the table, but it’s the pumpkin pie everyone saves room for!
I’ve been improving this pumpkin pie recipe for a couple of months now. It’s easy to be the test subject on this one! Just a little more spice here or a little less there. I used to use only store bought pie crusts until I found out just how easy they are to make at home. It was Mark Bitman’s recipe in How to Cook Everything that changed that. Now I make a crust in really no time at all. I recommend it.
For a rich Thanksgiving dessert I recommend using half and half or evaporated milk (not sweetened). If you’re making it for a week night treat, whole milk works perfectly well too.
Pumpkin pie tastes better and more flavorful the more it sets. So make the pie the night before thanksgiving or make the filling and let it sit covered, overnight in your refrigerator. Add it to the pie shell and bake it up in the morning.
Top it with Cinnamon Whipped Cream for a very festive dessert!