Thanksgiving Pie Recipes: Pumpkin Pie Without Evaporated Milk (+More Great Pies To Bake!)
These Thanksgiving pie recipes include classic and unique desserts that will make an excellent addition to your holiday dinner spread! Try out a traditional recipe for pumpkin pie, an old-fashioned pecan pie, or go with something totally new like a pumpkin chiffon pie. With so many pies to choose from, you'll want to keep baking right into the new year!
1¾tablespoonpumpkin pie spice(try mine or use your favorite brand, - *see note)
½teaspoonsalt
2butter pie crust(see my recipe, or you can use store-bought crusts - *see note)
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Instructions
To begin, preheat your oven to 475°F (245°C).
Roll your pie crusts into your pie pans and trim off the excess.
In a large mixing bowl, add your pumpkin puree, milk, sugar, eggs, flour, pumpkin pie spice, and salt. Use a hand mixer to mix until smooth.
Pour the mixture into your prepared pie crusts.
Once preheated, bake the pies at 475°F (245°C) for 10 minutes.
Then, reduce the heat to 350°F (175°C) and bake for another 45-60 minutes, or until the filling has set.
Remove from the oven and allow to cool before slicing and serving.
Notes
This recipe will yield 2 9-inch pies.
For best results, I recommend using Libby's canned pumpkin puree as it has the least amount of liquid.
My butter pie crust recipe makes two 9-inch pie crusts, so you don't have to double the recipe!
If you don't have pumpkin pie spice on hand (and don't have the ingredients to make it), you can swap it out for 4 teaspoons of cinnamon, 1 teaspoon of nutmeg, and ½ teaspoon of ground cloves.
To store: Loosely wrap your pie and keep it in the fridge for up 4 days.