Homemade Pumpkin Pie

There’s something incredibly comforting about a warm slice of homemade pumpkin pie. This pie is creamy, lightly spiced, and perfect for cozy family dinners, holiday gatherings, or a sweet treat on chilly evenings. I often prep the filling while the crust chills, making the process simple and stress-free while filling the kitchen with inviting aromas.

Save

Why You Will Love This Recipe

This homemade pumpkin pie is smooth, flavorful, and easy enough for any home cook. It’s cozy, budget-friendly, and works well for both weeknight desserts and festive gatherings. Leftovers store beautifully, so you can enjoy slices later or freeze for future treats. Pinterest users will love saving it for its creamy texture, simple preparation, and comforting spices. The recipe is flexible—you can adjust sugar, spices, or toppings to suit your family’s taste. It’s a crowd-pleasing dessert that feels homemade, inviting, and perfect for sharing.

Save

Ingredients

Tip: Use canned pumpkin puree or fresh roasted pumpkin for best texture and flavor.

  • 1 9-inch pie crust, store-bought or homemade
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Whipped cream for serving (optional)
Save

Instructions

Step 1: Preparation
Preheat oven to 425°F (220°C). Place the pie crust in a 9-inch pie pan and crimp edges. Gather all filling ingredients and measure accurately to keep the process smooth.

Step 2: Main Cooking Process
In a large bowl, whisk together pumpkin puree, sugars, eggs, and evaporated milk until smooth. Stir in cinnamon, ginger, nutmeg, cloves, and salt until fully combined.

See also  Pumpkin Spice Latte

Step 3: Combining Ingredients
Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula. Make sure the filling is evenly distributed and the crust edges are intact for even baking.

Step 4: Finishing & Final Simmer
Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake for 40–50 minutes until a knife inserted near the center comes out clean. Cool completely before slicing and serving with whipped cream if desired.

Why This Recipe Works for Busy Days

This pumpkin pie is easy to prepare with minimal steps and can be made ahead of time. The filling mixes quickly, and the crust can be store-bought or prepped in advance. Once baked, it keeps well in the fridge or freezer, making it convenient for planned desserts or last-minute family treats.

Tips & Tricks

  • Crust Care: Chill the pie crust before adding filling to prevent shrinking. Avoid overworking it, which can make it tough.
  • Smooth Filling: Whisk eggs, sugars, and pumpkin thoroughly for a creamy texture. Lumps can result in uneven baking.
  • Even Baking: Cover crust edges with foil halfway if browning too quickly. This prevents burning while the filling sets.
  • Flavor Balance: Taste the spices before baking. Adjust cinnamon, nutmeg, or ginger according to preference for a warm, cozy flavor.

Variations

  • Maple Pumpkin Pie: Replace half the sugar with maple syrup for a rich, natural sweetness. It enhances the pumpkin flavor beautifully.
  • Vegan Option: Use coconut milk and a vegan pie crust. Replace eggs with flaxseed or cornstarch to thicken the filling.
  • Ingredient Swap: Add a splash of vanilla extract or orange zest for subtle, fresh notes in the filling.
  • Spice Boost: Increase cinnamon, ginger, or nutmeg slightly for a more aromatic and warming pie. Serve with whipped cream or a sprinkle of cinnamon sugar.
See also  Pumpkin Cake

Serving Suggestions

  • Classic Slice: Serve chilled or slightly warm with whipped cream for a traditional experience.
  • Coffee Pairing: Enjoy a slice with a cup of coffee or tea for a cozy afternoon treat.
  • Dessert Platter: Include fresh berries, nuts, or caramel drizzle for a Pinterest-worthy presentation.
  • Family-Friendly: Serve alongside ice cream or custard for an indulgent dessert everyone will love.

Storage Instructions

  • Fridge Storage: Store covered in the fridge. Keeps 3–4 days and maintains flavor and texture.
  • Reheating: Warm slices gently in the oven at 300°F (150°C) for 10–15 minutes before serving.
  • Freezing: Wrap tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
  • Make-Ahead Tips: Prepare the pie crust and filling a day ahead. Assemble and bake when ready for fresh dessert with minimal effort.

Recipe Timing

  • Prep Time: 20 minutes
  • Cook Time: 55–65 minutes
  • Rest Time: 30 minutes
  • Total Time: 1 hour 45 minutes

Nutrition Information (Approximate)

Calories: 320–350 per slice
Protein: 5–6 g
Key Nutrients: Vitamin A from pumpkin, small amount of calcium from milk
Values are estimates and may vary based on ingredients or portion sizes.

FAQs

Yes, bake and store in the fridge for up to 4 days or freeze for longer storage.

Overmixing or using too much liquid can cause it. Follow measurements carefully.

Coconut milk or non-dairy milk can replace evaporated milk; eggs can be replaced with flax or chia for vegan version.

Overbaking or sudden temperature changes can cause cracks. Bake slowly and cool gradually.

See also  Pumpkin pasta

Refrigerate 3–4 days; freeze up to 2 months.

Conclusion

This homemade pumpkin pie is creamy, comforting, and easy to make for any occasion. It’s flexible enough to customize with spices, sweetness, or toppings and keeps well for later servings. Baking this pie will fill your kitchen with warmth and create a cozy dessert everyone will enjoy. It’s a simple, satisfying, and timeless treat for family and friends.

Homemade Pumpkin Pie Save
Print

Homemade Pumpkin Pie

Recipe by Tasty VaultCourse: Pumpkin Recipes
Servings

8

servings
Prep time

20

minutes
Cooking time

55

minutes
Calories

300

kcal

Creamy, spiced, and comforting, this homemade pumpkin pie is perfect for cozy family dinners, holiday gatherings, or a sweet treat on chilly nights.

Ingredients

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

  • 1 can (15 oz) pumpkin puree

  • 3/4 cup granulated sugar

  • 1/2 cup brown sugar

  • 2 large eggs

  • 1 cup evaporated milk

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon salt

  • Whipped cream for serving (optional)

Directions

  • Preheat oven to 425°F (220°C). Place pie crust in pan and crimp edges. Gather all ingredients.
  • Whisk pumpkin, sugars, eggs, and milk until smooth. Stir in cinnamon, ginger, nutmeg, cloves, and salt.
  • Pour filling into crust and smooth top. Ensure even distribution and intact crust edges.
  • Bake 15 minutes at 425°F, reduce to 350°F and bake 40–50 minutes until knife comes out clean. Cool completely before serving.

Similar Posts