This Classic Pumpkin Pie is a delicious way to welcome fall and a wonderful addition to a Thanksgiving menu. It’s light soufflé-like pumpkin filling is irresistible. My family has been making this pie for generations.
This Classic Pumpkin Pie has been a key part of my family’s Thanksgiving dinner for decades. The recipe originally came from my father’s mother, but my mother updated it by adding an easy to make no roll shortbread pie crust. The combination of the shortbread and pumpkin is perfection.
Pumpkin Pie is a fitting dessert to serve on Thanksgiving; it’s one of those food that represents fall. While there are many Pumpkin Pie recipes out there, this one is special because the pumpkin filling is so light, thanks to the addition of whipped egg whites. It’s a pie that you aren’t too full to eat after Thanksgiving dinner.
There are some important things to know about this pumpkin pie recipe. First, it makes enough filling to fill a 10-inch pie crust, even though most people own an 8 or 9-inch pie pan. That’s ok! Just pour any excess filling into a baking dish (no crust necessary) and bake it alongside the pie. This extra bit of pie filling was a special treat that my sister would eat for breakfast on Thanksgiving.
The pie really does taste best with the shortbread crust. The homemade crust is made with basic pantry staples and takes just minutes to prepare. Resist the urge to use a store-bought pie crust.
We like to decorate the pie with some pumpkins and leaves that we cut out using any excess pie dough. On Thanksgiving, we make several pies and usually have a little dough leftover. This is totally optional.
Lastly, my father strongly believes that this pie tastes best when it is served warm with a scoop of vanilla ice cream on top.
Classic Pumpkin Pie Recipe:
- 1 No-Roll Shortbread Pie Crust
- 1 15-ounce can of Pumpkin Pie Filling (I use One-Pie brand)
- 1 cup Granulated Sugar
- 1 teaspoon Salt
- 1 tablespoon All-Purpose Flour
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1 tablespoon Molasses
- 1 empty pumpkin can full of Whole Milk (almost 2 cups)
- 3 Large Eggs
Place the pie crust in a pie pan.
Crack the eggs and separate the whites and yolk, placing the whites in a large bowl. Set the yolks aside and beat the whites until they have soft peaks.
In another bowl, slightly beat the 3 egg yolks, then slowly add and combine all ingredients except egg whites. When mixed well, gently fold in the egg whites.
Pour the mixture into the pie crust, leaving a little extra room because the pie will rise a little as it cooks. Pour any extra pie filling into a small buttered baking dish.
Bake at 400 for 15 minutes. Reduce heat to 350 for about 45 minutes. Center should be somewhat firm. You may need a pie crust protector ring to reduce the browning of the crust.
Best served warm, and maybe with a scoop of vanilla ice cream.