Easy Homemade Pumpkin Pie Recipe
Published November 12, 2021. This post may contain affiliate links. Please read my disclosure policy.
This Easy Homemade Pumpkin Pie Recipe topped off with homemade whipped cream is the absolute perfect fall dessert recipe.
Our house has a sweet tooth like no other, so you can for sure guarantee someone will be eating dessert within seconds of finishing their meal. In addition to eating all those sweets, I love making new dessert recipes for the family to try, and if you do too then for sure try my pecan pie or pound cake recipe.
Pumpkin Pie
Pumpkin pie is an age-old dessert that has been served up across the United States for winter holidays since the first-ever recorded Thanksgiving in the 1670s. Back then of course the pumpkin pie was made with actual cooked down and stewed fresh pumpkin, not the canned version we use today. However, you can absolutely cook a whole pumpkin and stew it down, but I find the flavors to be much more subtle.
This tasty pie is very simple to prepare and actually comes together in a short amount of time. Here are the main ingredients that you will find in this classic recipe:
- Pumpkin Puree – this is purchased at the grocery store and comes in a can full of cooked pureed pumpkins. You could also peel, cook down and puree fresh pumpkin if you’d like.
- Eggs – eggs are used to help stabilize the pumpkin pie filling to help it to set, as well as ad richness and texture to the recipe.
- Sugar – I like to use a combination of both brown sugar and granulated sugar to make sure the pie stays sweet and moist.
- Evaporated Milk – this helps to stretch out the recipe while adding flavor and richness to the pumpkin pie.
- Pumpkin Pie Spices – a combination of nutmeg, cinnamon, cloves, and ginger to balance out the sweetness of the pie with some savory that really compliments filling.
How to Make Pumpkin Pie from Scratch
Follow along with these easy step-by-step instructions for making a delicious homemade pumpkin pie from scratch:
- In a large mixing bowl whisk together the pumpkin puree, eggs, sugars, milk, and spices until completely combined. Be sure to pull your pumpkin pie dough that has been formed to your pie pan out of the freezer.
- Pour the pumpkin pie filling into the pie crust that has been fitted in the pie pan.
- Bake at 400° for 15 minutes.
- Turn down the oven to 350° and cook for a further 40 minutes or until there is a slight jiggle in the center of the pie. If you notice your pumpkin pie cracking at this temperature, try it at 325°.
- Cool the pumpkin pie completely on a cooling rack.
- Serve with homemade whipped cream.
What Does It Taste Like?
Pumpkin pie is almost like a pudding filling with a light, not in-your-face pumpkin flavor. It’s got a wonderful balance of flavors of sweet and savory with a salty seasoned crust. Pumpkin pie goes great with vanilla ice cream, whipped cream, or caramel. If you think about it, it’s really just like a pumpkin-flavored creme brulee, which is eggs milk and flavorings.
Why Do Pumpkin Pie’s Crack?
The number one leading cause of why a pumpkin pie cracks are because it is cooked too long. You must account for carryover cooking which is the period after it comes out of the oven until it is cooled to room temperature.
If you have a recipe that you love but it keeps on cracking, try to shorten the cooking time by 5 minutes or so. Another option would be to place a small pan of hot water in the oven along with the pie to help keep a lot of moisture in the oven while baking it.
Why Is It Wet on Top?
Since this is essentially a custard filling, it occurs when the pie is overcooked causing the moisture to rise and water to separate from the eggs. It’s a little complex I know but that is the main reason for a wet pumpkin pie. The remedy is to ensure you are cooking at lower temperatures, on the middle rack, for a little bit longer time.
Recipe Chef Notes + Tips
Make-Ahead: You can make this recipe up to 2 days ahead of time. Keep it cool in the refrigerator until ready to serve.
How to Reheat and Serve: Most of the time pumpkin pie is served cold, but if you are one of those who like warm pumpkin pie, simply heat up a slice in the microwave for 30 seconds. Serve it with whipped cream and optional caramel sauce.
How to Store: It will hold in the refrigerator, covered for up to 7 days. Likewise, it freezes well covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving.
If you want a little bit firmer crust then blind bake the crust with parchment paper and dried beans over top of the crust in the oven at 400° for 10 minutes before adding in the filling and baking.
Substitute the pre-made pumpkin pie spice with 2 teaspoons of cinnamon and a ½ teaspoon of nutmeg.
You can swap out the evaporated milk with heavy whipping cream.
If you notice your pumpkin pie cracking at this temperature, try it at 325°.
Don’t forget to account for carry overcooking, so when the pie has a slight jiggle in the center of it, pull it out of the oven to cool.
To speed up the cooling process, place it in the refrigerator after cooling at room temperature for 30 minutes.
More Dessert Recipes
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Video
Easy Homemade Pumpkin Pie Recipe
Ingredients
- 1 pie crust
- 15 ounces pumpkin puree
- 3 large eggs
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 ½ teaspoons pumpkin pie spice
- 12 ounce can evaporated milk
- 1 whipped cream recipe
Instructions
- Preheat the oven to 400°.
- Form the pie crust to a 9” pie dish and place it in the freezer or blind bake it with parchment paper and dried beans overtop for 10 minutes.
- In the meantime, whisk together pumpkin puree, eggs, sugars, cornstarch, vanilla, salt, and pumpkin pie spice until it is completely combined.
- Next, pour in the milk and whisk until it is mixed in, and the batter is smooth.
- Pour the batter into the pie crust after it has been in the freezer or blind-baked and put in the oven at 400° for 15 minutes.
- Turn the heat down to 350° and bake for 45 minutes or until the center is just about firm and the outer pie crust is browned.
- Cool the pie completely on a rack to room temperature, which takes about 2 hours.
- Serve with whipped cream.
I’ve made pumpkin pies at least a gazillion times in my life. First time not blind baking. Crust was wonderful!
Hubby thought this was the best PP ever. That’s saying an awful lot as PP is his fav dessert and I probably make it 10-15 times a year.
Thx for another wonderful recipe.
Appreciate you trying this!
One of the Best Pies ever in my book. I love all Pies but there’s something about Pumpkin Pie this time of year is so fitting. I could eat this Pie year around, and do. Happy Thanksgiving Chef to you and your Family. Thank you for all The Delicious recipes and help. I appreciate you so much… God Bless you
Thank you so kindly!
One person commented that you only use 1/2 of a 15 oz pumpkin purée in this recipe but I don’t see that in the instructions. What is correct? Thanks and Happy Thanksgiving!
You need 1 can or 15oz for this recipe.
I just used a fresh sugar pumpkin for my puree, and WOW texture way way better than Libbys can. I used the recipe on the Libbys can though. Next time b4 Thanksgiving this year i will make yours. But do yourself a favor and roast your own sugar pumpkin for the puree. Way better way better way better and not hard to do.
The best pumpkin pie ever! Thank you Chef for this wonderful recipe.
My pleasure!
My brother in law makes the pumpkin pies every year and they’re delicious. As I always do, I compare many recipes including his and opted to follow yours with the exception of pumpkin pie spice thatI didn’t have. I spiced it with separate spice ingredients and added the cornstarch and vanilla As in your recipe. My daughter said it was the best pumpkin pie she’s ever had in her life. Thanks again for the great recipe and baking tips.
Thank you 😁😋👋ChefBilly
Made this and was fabulous!
Delicious!!!
I made this pie for Thanksgiving. I was very easy to make. I even made the Pumpkin Pie Spice recipe as I had none.
It is very delicious and was a hit!
excellent!