If you’ve ever dreamed of creating the perfect fall dessert that warms your heart and pleases every single palate, this Easy Homemade Pumpkin Pie Recipe is exactly what you need. With a golden, flaky crust and a rich, creamy filling bursting with cozy spices, this pie is the ultimate celebration of autumn’s flavors. Whether it’s a festive gathering or a quiet night in, this pumpkin pie promises to deliver delight in every mouthwatering bite.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all you need to make this pie shine. Each component plays a crucial role from delivering that classic spiced pumpkin flavor to creating the perfect silky texture and inviting color that screams comfort food.
- Pie crust (homemade or store-bought): A flaky base that holds all the luscious filling inside perfectly.
- Light brown sugar (¾ cup): Adds just the right amount of sweetness with a touch of molasses depth.
- Ground cinnamon (½ teaspoon): Gives that iconic warm spice that defines pumpkin pie.
- Ground ginger (½ teaspoon): Adds a gentle zing that brightens the overall flavor.
- Ground nutmeg (¼ teaspoon): Brings a subtle earthy warmth that rounds out the spice profile.
- Cloves (⅛ teaspoon): A little goes a long way, adding complexity and aromatic depth.
- Salt (½ teaspoon): Enhances all the other flavors for balance.
- Pumpkin puree (1 can, 15-ounce): The rich, creamy star ingredient full of natural sweetness and color.
- Evaporated milk (1 can, 12-ounce): Creates a smooth, custardy texture without being too heavy.
- Large eggs (3, room temperature): Helps set the filling to the perfect consistency and adds richness.
How to Make Easy Homemade Pumpkin Pie Recipe
Step 1: Prepare Your Pie Crust
If you’re making your own crust, roll it into a 14-inch circle and carefully line a 9-inch pie dish, crimping the edges beautifully. Chill the crust to help it hold its shape. For an extra crisp bottom, blind bake by freezing then baking with weights before adding the filling.
Step 2: Preheat the Oven
Place your oven rack in the bottom third of the oven and preheat to 400 degrees Fahrenheit. This higher temperature kickstarts the baking process, helping the crust set quickly and the filling begin to puff up nicely.
Step 3: Mix the Filling
In a large bowl, whisk together the sugar, cinnamon, ginger, nutmeg, cloves, and salt for that signature pumpkin spice blend. Add pumpkin puree, evaporated milk, and the eggs, whisking until everything is perfectly combined into a silky batter.
Step 4: Bake the Pie
Pour the filling into your prepared crust. If you love that golden sheen, brush the crust edges with an egg wash before baking. Start by baking at 400 degrees for 15 minutes, then lower the temperature to 350 degrees and continue baking for about 40 minutes, until the filling is just set with a slight jiggle in the center.
Step 5: Cool Completely
Remove the pie from the oven and let it cool on a wire rack. Cooling is key to allow the filling to fully set and the flavors to meld beautifully. You can even refrigerate it uncovered or covered for up to two days before serving for maximum convenience.
How to Serve Easy Homemade Pumpkin Pie Recipe
Garnishes
Classic whipped cream is the best partner for this pumpkin pie, adding a light fluffy contrast to the rich filling. For something extra special, try sprinkling with cinnamon or nutmeg on top, or add decorative pie dough leaves baked separately until golden brown for an elegant touch.
Side Dishes
Serve this pie alongside a hot cup of coffee or spiced chai tea to complement its warm flavors. For a festive occasion, try pairing it with vanilla ice cream or a scoop of bourbon caramel sauce for an indulgent treat that everyone will rave about.
Creative Ways to Present
Instead of a traditional wedge, cut the pumpkin pie into small, bite-sized squares served on a beautiful platter as a party appetizer. You can also layer slices with mascarpone cream or make mini pumpkin tartlets using the same filling for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to two days, making it perfect for prepping ahead of your event or enjoying as a leftover treat.
Freezing
This Easy Homemade Pumpkin Pie Recipe freezes beautifully. Wrap the cooled pie with a layer of plastic wrap followed by foil to prevent freezer burn. When you’re ready, thaw it overnight in the refrigerator for the best texture and flavor.
Reheating
If you prefer your pumpkin pie warm, gently reheat slices in a low oven at 300 degrees for about 10 to 15 minutes. Be careful not to overheat it as the custard filling can curdle or dry out if too hot.
FAQs
Can I use canned pumpkin for this pie?
Absolutely! The recipe actually calls for canned pumpkin puree, which is perfect for achieving that smooth, creamy texture and consistent flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling.
Do I need to blind bake the crust?
Blind baking is optional but recommended if you want a crispier crust that doesn’t get soggy from the filling. If you’re short on time or prefer softer crust, you can bake the crust and filling together as the recipe suggests.
Can I make this pie vegan?
You can try substituting the eggs with a vegan egg replacer and using coconut milk or almond milk instead of evaporated milk, but keep in mind the texture and taste might vary slightly from the classic version.
How long should I bake the pie?
Total baking time is about 55 minutes, starting at 400 degrees for 15 minutes, then lowering to 350 degrees and baking for another 40 minutes or until the filling sets with a slight jiggle. This ensures the filling is creamy but fully cooked.
What’s the best way to reheat leftover pumpkin pie?
Reheat slices gently in a low oven at 300 degrees Fahrenheit for a short time. Avoid microwaving if possible, as it can cause the custard to become rubbery or separate.
Final Thoughts
There’s just something magical about this Easy Homemade Pumpkin Pie Recipe that makes it a must-have in your dessert repertoire. It’s not only straightforward to make but also incredibly satisfying with every forkful boasting the perfect blend of spices and creamy pumpkin goodness. Trust me, once you try this, it’s going to be your go-to recipe every fall and beyond. So grab your ingredients and start baking – your taste buds will thank you!
PrintEasy Homemade Pumpkin Pie Recipe
This foolproof Pumpkin Pie recipe features a perfectly golden crust filled with a rich, creamy pumpkin filling that’s spiced just right. It’s a classic American dessert that’s sure to delight with every bite, featuring a smooth texture that melts in your mouth and warming spices that evoke cozy fall flavors.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 (9-inch) homemade pie crust or store-bought
Filling
- ¾ cup packed light brown sugar (165g)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 (15-ounce/425g) can pumpkin puree
- 1 (12-ounce/354ml) can evaporated milk
- 3 large eggs, room temperature
Instructions
- Prepare the Pie Crust: If using homemade pie crust, roll it out into a 14-inch circle. Line a 9-inch pie dish with the dough, crimp the edges, and chill until ready. For an extra crispy shell, blind-bake the crust as detailed in the notes.
- Preheat Oven: Position a rack in the bottom third of the oven and preheat to 400°F (205°C).
- Mix Filling: In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add pumpkin puree, evaporated milk, and eggs, whisking until the mixture is smooth and fully combined.
- Fill Pie Shell: Pour the filling into the prepared pie shell. Optionally, brush the crust edges with egg wash for a golden finish.
- Bake Initially: Bake the pie at 400°F for 15 minutes to set the crust and start the filling.
- Lower Temperature and Continue Baking: Reduce oven temperature to 350°F (175°C) and bake for an additional 40 minutes or until the filling puffs slightly and jiggles gently when shaken.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. You may cover and refrigerate it for up to 2 days before serving.
Notes
- For a crispier crust, blind-bake the homemade pie dough: roll to 14-inch circle, line a 9-inch deep-dish pie pan, crimp edges, and freeze for 20 minutes. Line with parchment and pie weights, bake at 425°F for 15 minutes, remove weights and parchment before adding filling.
- Decorate the pie with cut-out pie dough leaves brushed with egg wash and baked separately at 400°F for 10-15 minutes until golden and crispy, then place on cooled pie.
- Optional toppings include sugared cranberries or homemade whipped cream for added flavor and presentation.
- An alternative filling method involves warming pumpkin and spices on stovetop, warming heavy cream separately, and combining with beaten eggs before baking.
