A Super Quick Thanksgiving Pumpkin Pie

Thanksgiving is:
Turkey Pilgrims Pumpkin Pie
We will eat until we die.
Fin.

Did you like my poem? OK, lets make a quick pumpkin pie you can easily squeeze into your busy holiday schedule!

Grandma’s Pumpkin Pie

2/3 c. sugar
1 1/2 c. pumpkin**
2 egggs
1/8 tsp. salt
1 tsp cinamon
1/4 tsp nutmeg
1/2 tsp ginger
1 2/3 c. milk

Mix everything together in a blender. Slowly add milk. The consistency of the filling once you add the milk will be very liquidy.

Pour in a pie crust. Here are the directions to my Grandmother’s Quick Pie Crust recipe.

Brush the edges of the crust with milk.

Bake for 15 minutes at 450 and then lower for 30-40 minutes at 350.


If your tester looks like this, you’re pie is not done.

Check pie with a toothpick or knife to test if done. When tester comes out clean with no pie liquid, your pie is done!

**You can use fresh pumpkin or canned. In my experience the canned pumpkin tastes just as good, and there are not additives in it. Around this time, stores often have the Libby pumpkin on sale pretty cheap. If you want to use fresh pumpkin, you need to cook it first. I suggest roasting in a similar fashion to the butternut squash we roasted for the butternut squash soup recipe.

Related posts:

  1. A Quick Pie Crust
  2. A Favorite Thanksgiving Dish: Cheesy Onion Casserole
  3. Thankful Reflections of My Parent’s Thanksgiving
  4. Quick Apple Pie
  5. Thanksgiving Leftovers