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Easy Homemade Pumpkin Pie Recipe

Pumpkin Pie

iamwinfred
This classic pumpkin pie features a silky-smooth filling made with pure pumpkin puree, warm spices, and just the right amount of sweetness, all nestled in a flaky, buttery crust. Perfect for Thanksgiving or any fall gathering, this traditional American dessert delivers that nostalgic flavor everyone loves with a custard-like texture that sets beautifully every time.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 285 kcal

Equipment

  • 9-inch pie pan standard depth
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • pie weights or dried beans for blind baking

Ingredients
  

For the Crust

  • 1 prepared pie crust homemade or store-bought, for 9-inch pie

For the Filling

  • 15 oz pumpkin puree 425g, one can pure pumpkin (not pie filling)
  • 3 large eggs
  • 3/4 cup granulated sugar 150g
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 oz evaporated milk 355ml, one can

For Serving

  • whipped cream optional, for topping

Instructions
 

  • Preheat oven to 425°F (220°C). Roll out pie crust and fit into a 9-inch pie pan, crimping edges as desired.
  • Line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake 5 minutes more until lightly golden.
  • In a large bowl, whisk together pumpkin puree, eggs, and sugar until smooth and well combined.
  • Add cinnamon, ginger, nutmeg, cloves, and salt to the pumpkin mixture, whisking until evenly distributed.
  • Gradually whisk in evaporated milk until the filling is completely smooth with no lumps.
  • Pour filling into the pre-baked pie crust and smooth the top with a spatula.
  • Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 40-50 minutes until center is just set with a slight jiggle.
  • Cool pie completely on a wire rack for at least 2 hours before slicing. Serve with whipped cream if desired.

Notes

  • The pie is done when the edges are set but the center still jiggles slightly - it will continue to firm up as it cools.
  • For best results, chill the pie in the refrigerator for at least 2 hours or overnight before serving for clean slices.
  • You can use pumpkin pie spice (2 teaspoons) instead of individual spices for convenience.
  • Protect the crust edges with foil or a pie shield if they're browning too quickly during baking.
  • Store leftover pie covered in the refrigerator for up to 4 days.
  • Make the pie up to 2 days ahead and store refrigerated until ready to serve.
  • Fresh pumpkin puree can be substituted - roast and puree sugar pumpkins, then strain excess moisture.
  • For a richer filling, substitute half-and-half or heavy cream for half of the evaporated milk.
  • A crack in the top is normal and doesn't affect taste - simply cover with whipped cream when serving.
  • Let pie come to room temperature for 30 minutes before serving for best flavor and texture.

Nutrition

Serving: 1SliceCalories: 285kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 310mgPotassium: 285mgFiber: 2gSugar: 24gVitamin A: 180IUVitamin C: 4mgCalcium: 12mgIron: 10mg
Keyword fall baking, holiday pie, pumpkin pie, thanksgiving dessert
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