Merry Christmas everyone and before we all get too busy, I wanted to let you know December 25th is National Pumpkin Pie Day #NationalPumpkinPieDay. I don’t know about you but Charlie and I will pass on Pumpkin Pie.
David, my sister Debbie and my brother Gerald all would like to have Pumpkin Pie. Suzzane also loved Pumpkin Pie and Pumpkin Pie is the last Pie she had before she passed away. Would you like to join David for a slice of Pumpkin Pie if I buy him one?
December 25 National Pumpkin Pie Day #NationalPumpkinPieDay is a truly underrated holiday. In the lineup of December celebrations — National Pumpkin Pie Day is almost poetic that it lands on December 25, right when kitchens are warm, ovens are busy, and dessert tables are already in full swing.
Here is a few ides you can use when sharing National Pumpkin Pie DAy
- Celebrating Christmas and the king of holiday desserts today which is Pumpkin Pie make sure you use the Hashtag Happy #NationalPumpkinPieDay
- The only circle I trust: a perfectly spiced pumpkin pie.
- December 25: A day for gifts, family, and a slice (or two) of pumpkin perfection in the form of a Pie.
- Santa gets cookies. I get pumpkin pie. Seems fair. Doesn’t it?
A fun fact to sprinkle in
Did you know Pumpkin pie has been a holiday staple in the U.S. since the 1800s, and while Thanksgiving gets all the attention, December 25 quietly holds the official national day for Pumpkin Pie.
Here’s a cozy, crowd‑pleasing pumpkin pie recipe perfect for Pumpkin Pie Day. I’ll give you a clear, reliable version you can make with pantry staples and a smooth, custardy finish.
Classic Pumpkin Pie Recipe
Makes: 1 pie (8–10 slices) Time: About 1 hour + cooling
Ingredients
For the filling
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ½ tsp salt
For the crust
- 1 unbaked 9-inch pie crust (store‑bought or homemade)
Instructions
1. Preheat: Heat your oven to 425°F (220°C).
2. Mix the filling: In a large bowl, whisk together:
- Pumpkin purée
- Eggs
- Both sugars
- Spices
- Salt
- Evaporated milk
Mix until smooth and silky.
3. Fill the crust: Pour the filling into the unbaked pie crust. Tap gently to release air bubbles.
4. Bake:
- Bake at 425°F for 15 minutes.
- Reduce heat to 350°F (175°C) and bake 40–50 minutes more, until the center is mostly set and a knife inserted near the edge comes out clean.
5. Cool: Let the pie cool for at least 2 hours so it fully sets.
Serving ideas
- Top with whipped cream
- Add a sprinkle of cinnamon or nutmeg
- Serve chilled or at room temperature
If you want, I can also give you:
- A crustless version
- A spiced‑up gourmet version
- A dairy‑free or vegan version
- A mini‑pie or bar-style variation
Just tell me what you’re in the mood for! by leaving me a comment below and I will get right to work on it.
Thank you,
Glenda, Charlie and David Cates
