Homemade Pumpkin Pie

There’s nothing quite like the warm, comforting aroma of a homemade pumpkin pie fresh from the oven. This classic fall dessert is silky, perfectly spiced, and baked in a flaky crust that makes every bite taste like the holidays. Whether you’re preparing for Thanksgiving or just craving a cozy treat, this easy recipe guarantees a pie that’s better than store-bought and sure to impress your family.

Homemade Pumpkin Pie

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• Author: Dominique
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

There’s nothing quite like the warm, comforting aroma of a homemade pumpkin pie fresh from the oven. This classic fall dessert is silky, perfectly spiced, and baked in a flaky crust that makes every bite taste like the holidays.

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Ingredients

Scale 1x2x3x

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 1 can (15 oz / 425 g) pure pumpkin puree (not pumpkin pie filling)
• 1 can (12 fl oz / 354 ml) evaporated milk
• 2 large eggs
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

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Instructions

1. Preheat oven to 425°F (220°C). Place the rack in the center.
2. Fit your pie dough into a 9-inch pie dish. Flute or crimp the edges, then set aside.
3. In a large bowl, whisk pumpkin puree, evaporated milk, eggs, both sugars, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
4. Pour the pumpkin mixture into the prepared pie shell.
5. Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and continue baking for 40 minutes, or until a knife inserted near the center comes out clean.
6. Allow pie to cool on a wire rack for at least 2 hours before slicing.

Notes

For dairy-free, use coconut milk instead of evaporated milk. For gluten-free, choose a gluten-free crust. To prevent soggy crust, brush with egg white before filling. Add vanilla extract for depth or make mini pies using muffin tins.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 65mg

Keywords: pumpkin pie, Thanksgiving dessert, fall baking, holiday pie

At a Glance

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Difficulty: Easy
• Estimated Cost: $8–$10

Ingredients

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 1 can (15 oz / 425 g) pure pumpkin puree (not pumpkin pie filling)
• 1 can (12 fl oz / 354 ml) evaporated milk
• 2 large eggs
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

Ingredient Notes & Swaps

• For dairy-free: use coconut milk instead of evaporated milk.
• For gluten-free: choose a gluten-free pie crust.
• Adjust spice levels to taste add more cinnamon for warmth or extra ginger for a little kick.

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C). Place the rack in the center.
2. Prepare the crust: Fit your pie dough into a 9-inch pie dish. Flute or crimp the edges, then set aside.
3. Mix filling: In a large bowl, whisk pumpkin puree, evaporated milk, eggs, both sugars, cinnamon, ginger, cloves, nutmeg, and salt until smooth.

1. Fill the crust: Pour the pumpkin mixture into the prepared pie shell.

1. Bake high then low: Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and continue baking for 40 minutes, or until a knife inserted near the center comes out clean.
2. Cool completely: Allow pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling set properly.

Pro Tips & Variations

• To prevent soggy crust, brush the inside with a beaten egg white before filling.
• Add a teaspoon of vanilla extract for extra depth.
• Make mini pumpkin pies using muffin tins for individual servings.

Serving Suggestions

• Top with fresh whipped cream or a dollop of vanilla ice cream.
• Sprinkle with a little cinnamon or crushed pecans for extra texture.
• Pair with hot apple cider or coffee for the perfect fall treat.

Storage & Reheating

• Store covered in the refrigerator for up to 4 days.
• Freeze slices by wrapping tightly in plastic and foil; thaw overnight in the fridge.
• Reheat in the oven at 300°F (150°C) until warmed through, or enjoy chilled.

Troubleshooting

• Cracked top? Overbaking can cause cracks remove the pie as soon as the center is just set.
• Watery filling? Be sure to use pure pumpkin puree, not pumpkin pie mix.
• Soggy crust? Blind bake the crust for 10 minutes before adding filling if you prefer a crisper bottom.