Even better, this pumpkin pie recipe is very straightforward. All you have to do is prepare the crust, whisk together the filling ingredients, and pour it into the partially baked pie crust. It also keeps well, so you can make it ahead of time to make preparing for the holidays stress-free. Want another pumpkin-filled dessert recipe that everyone will love? Try my pumpkin whoopie pies recipe, pumpkin cake recipe, or pumpkin bars recipe. Or for more thanksgiving pie recipes, check out my classic apple pie, homemade sweet potato pie, and easy pecan pie.

What You Need to Make This Recipe

Pie crust — while you can use store-bought pie crust, I love using my homemade pie crust for this homemade pumpkin pie recipe. It’s so buttery and flakey! Brown sugar — I like the caramelized sweetness that light brown sugar provides. Spices — I use a combination of cinnamon, ginger, nutmeg, and cloves to create a warm and cozy homemade pumpkin pie spice for this recipe. Also, the addition of salt helps enhance the pumpkin flavor. Pumpkin purée — be sure to purchase 100% pure pumpkin purée and not pumpkin pie filling. While similar, pumpkin pie filling comes flavored and pre-sweetened compared to pumpkin purée, which is pure pumpkin. I suggest using Libby’s. Evaporated milk — evaporated milk is much richer than regular milk, so using evaporated milk makes for a creamier pie filling. Eggs — eggs help bind the pie filling together and create a custard-like texture.

How to Make Pumpkin Pie Recipe

  1. Roll a disk of homemade dough into a 14-inch circle, line a 9-inch deep-dish pie pan, crimp the edges, and freeze the crust for 20 minutes.
  2. Line with parchment paper and fill with weights. Bake for 15 minutes at 425F. Remove parchment and weights and let cool before proceeding with the filling. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not need to be blind-baked.
  3. In a large mixing bowl, whisk together the sugar, spices, and salt.
  4. Add the pumpkin and evaporated milk to the mixture.
  5. Add the eggs.
  6. Whisk until well combined.
  7. Pour into the pie shell.
  8. You can brush the edges of the pie crust with an egg wash if you desire. Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking until the filling is puffed and jiggles slightly in the center when gently shaken. Remove the pumpkin pie from the oven and let cool completely on a wire rack.

Pro Tips for Making This Recipe

Not all canned pumpkin is the same. Libby’s is my preferred brand as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency. You might have to blot the pumpkin to absorb the extra liquid if you use another brand of pumpkin purée. Canned pumpkin and homemade pumpkin puree are not created equal. Canned puree typically has more moisture than homemade puree, so keep that in mind when making recipes that call for pumpkin puree. It will also have a deeper color. Most homemade purees will be a very pale orange. The egg should be at room temperature to ensure they incorporate into your pie filling evenly. If you forgot to take your eggs out of the fridge ahead of time, you can quickly bring them to room temperature by placing them in a large bowl and covering it with warm tap water for 5 minutes. If you use homemade pie dough, I recommend you blind-bake the crust for a crisp and flaky shell. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not require blind-baking. If following my homemade pie dough recipe, you’ll make two 9-inch pie crusts worth of dough. You can tightly wrap and freeze one disc of dough for up to 3 months. Just thaw the crust in the fridge for 24 hours before using. Roll out the pie dough, fill the pie pan and crimp the edge as desired. This pumpkin pie recipe makes enough filling to fill a standard deep-dish (1.5-2” deep) pie. If using a shallow pan or pre-made frozen crust, you will have a bit extra, or you can fill two shallow pie crusts. This pie also tastes incredible with my homemade whipped cream. For the ultimate pumpkin pie filling or if you have a few more minutes to spare, do a couple of my favorite tricks to create an even richer pie filling. In a small pot, combine the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Place over medium-low heat, and cook, frequently stirring, until hot and bubbling. Remove from the heat. Swap the evaporated milk for heavy cream and warm the cream in the microwave for about 90 seconds, just until steaming. Whisk the eggs in a medium bowl until lightly beaten, then whisk in the cream. Whisk the egg mixture into the pumpkin mixture until well combined. Pour into your frozen or blind-baked crust and bake as directed.

If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! SaveSave

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