Thanksgiving Day Pumpkin Pie

Use your decorative pumpkins from Halloween to make a pumpkin pie just in time for Thanksgiving!

Thanksgiving Day Pumpkin Pie 

soy-free, peanut-free, tree nut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free

I used pie pumpkins that I had purchased for decoration earlier this season, but any size pumpkin will work!

Cut pumpkin in half or quarters (depending on how large your pumpkin is). Scoop out and discard the seeds.

Place pumpkin pieces in a large baking dish, flesh side down.

Poke pumpkin with a fork, cover pan with foil, and bake at 350*F for 40-60 minutes, until pumpkin is soft.

Scoop the soft pumpkin out of the skin into a large bowl and discard the skin.

Puree pumpkin in food processor until smooth.

Store pumpkin puree in refrigerator until ready to use in your Thanksgiving Day Pumpkin Pie!


  • 2 cups cooked pumpkin
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 Tbsp molasses
  • 1/2 tsp ground allspice
  • 2 tsp cinnamon
  • 2 tsp powdered ginger
  • 3/4 tsp salt
  • 2 beaten eggs (preferably organic, pasture fed, and cage-free)
  • 1 cup evaporated milk
  • 1 unbaked 9-inch pie crust (I used a frozen Trader Joe’s pie crust)

Preheat oven to 375*F. Place pumpkin and other filling ingredients in a medium bowl and whisk until smooth. Spread mixture into pie crust and bake for 10 minutes. Reduce oven heat to 350*F and bake for another 40 minutes, until pie is firm in the center when shaken lightly. Cool to room temperature and chill in refrigerator until ready to serve.

This pie has a delicious natural pumpkin flavor that’s not overly sweet. Next time around I plan to make my own pie crust from scratch!

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