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–+ servings
Slice of pumpkin pie, viewed from above, with whipped cream.
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5 from 2 votes

Homemade Pumpkin Pie Recipe

Homemade pumpkin pie is a Thanksgiving staple, but this recipe is so simple, you’ll be tempted to make it all year long!
Prep Time10 minutes
Cook Time1 hour
Cooling Time2 hours
Total Time3 hours 10 minutes
Course: Desserts
Cuisine: American
Servings: 8 servings
Author: Rachel Gurk

Ingredients

  • 1 refrigerated pie crust, frozen deep dish pie shell, or homemade crust (see note)
  • 2 large eggs
  • 1 can (15 ounces) pure pumpkin puree (not pumpkin pie mix)
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon (see note)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 can (12 ounces) evaporated milk
  • whipped cream (for serving, optional)

Instructions

  • Preheat oven to 425°F.
  • If using a refrigerated pie crust, let it come to room temperature for a few minutes while you prepare the filling.
  • In a large mixing bowl, whisk eggs until blended. Add the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until blended. Stir in evaporated milk until until all the ingredients are thoroughly combined and the mixture is smooth.
  • Place the pie crust in a 9 inch pie dish or pan, pressing it gently against the bottom and sides of the pie dish.
  • Place the pie dish on a baking sheet. Carefully pour the pumpkin filling into the prepared pie crust. If there is too much filling for your pie shell, discard the excess.
  • Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking for another 45 to 55 minutes, or until the filling is set and a knife inserted into the center of the pie comes out clean.
  • Remove the pie from the oven and let it cool completely (at least 2 hours) on a wire rack. The pie will continue to set as it cools. After pie has come to room temperature (two hours), serve immediately or refrigerate until ready to serve.
  • Serve with whipped cream if desired.

Video

Notes

  • If you buy a frozen pie shell, choose a deep dish shell. 
  • If desired, substitute 2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.
  • Pumpkin pie should be refrigerated. It will keep for up to 4 days, covered with plastic wrap or foil. 

Nutrition

Serving: 1slice | Calories: 264kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 298mg | Potassium: 280mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8443IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 2mg

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