An easy recipe for Homemade Pumpkin Pie. This pumpkin pie recipe is perfect for the holidays!
You didn’t think I would post a homemade pie crust tutorial and not share a few pie recipes with you, did you? Don’t worry, I have one more pie recipe coming next week! It’s a mini version of a classic that I think you will absolutely love. But first, it’s time for homemade pumpkin pie.
If there’s one thing I look forward to at Thanksgiving, it’s the pumpkin pie. Ok, pumpkin pie topped with a huge serving a whipped cream. Today’s recipe is my absolute favorite recipe for homemade pumpkin pie. One bite and you’ll be wondering why you’ve never made your own pumpkin pie at home. And then you’ll also realize how dangerously easy it is to make your own pumpkin pie.
You’ll start out with a pie crust, you can use a store-bought pie crust or my homemade pie crust recipe. If you’re not sure how to make homemade pie crust, I promise it’s much easier than you may think!
You’ll roll out the pie crust, fit it in the pie dish, then trim and flute the edges. Next, you’ll blind bake the pie crust. If you’re wondering what in the world blind baking means, it simply means to partially bake the pie crust before adding the filling. Blind baking is really great for custard pies (like pumpkin pie) because it helps to keep your crust from turning out soggy. Since you’re partially baking the crust before adding your filling, you’ll have a nice flaky and crisp pie crust.
Also, you want to use pie weights when blind baking the crust. You’ll line the pie crust with some foil or parchment paper, making sure to cover the bottom and sides really well, and fill it with pie weights. Pie weights are just little ceramic or metal balls that help weigh down the crust as it bakes so the pie crust keeps its shape. If you don’t have pie weights you can use dried beans or even dry rice instead.
As for the pumpkin pie filling, it’s as easy as just mixing the wet and dry ingredients, then mixing it all together in one bowl. For the sugar in this recipe, I prefer to use brown sugar instead of granulated sugar because it adds a little extra flavor. You’ll also be using a little flour to help thicken the filling a bit, along with some spices to give your pie that traditional pumpkin pie flavor. Then, you’ll mix together a can of pumpkin puree, some evaporated milk, and three eggs, and mix it together with the dry ingredients. You’ll pour the pumpkin pie filling into the partially baked crust and bake it at 400°F for about 45-50 minutes.
The best way to prevent cracks in your pumpkin pie is to avoid over baking it. I usually bake mine for about 45 minutes at 400°F and remove it while the center is still a little wobbly. While the pumpkin pie cools, the residual heat will continue to cook the pie and the center will finish cooking and firm up.
Don’t worry if you do end up with a crack or two in your pumpkin pie because you can easily decorate the pie to cover it up or just eat it. And I can tell you from experience that even if it has a crack or two, this pumpkin pie still tastes incredible! Since this pumpkin pie is great to make the day before, it also frees up that precious oven space in your kitchen for Thanksgiving.
P.S. If you’re a little short on time, I’ve also included notes in the recipe for making the pie crust and filling ahead of time!
Pumpkin Pie Baking Tips
- You can use a store-bought or homemade pie crust (linked below) for this recipe. My pie crust recipe will make 2 pie crusts, but you can easily freeze the other half to use later.
- It’s also best to blind bake the pie crust before adding the pumpkin pie filling. Blind baking simply means to partially bake your pie crust before adding the filling. Make sure to line the pie dough with parchment paper or foil, you want to cover the bottom and fit it snuggly in the corners and up the sides, and fill it with pie weights. You can also use dried beans or dry rice if you don’t have any pie weights.
- Use a pie crust shield to prevent the edges of your pie crust from over-browning. If you don’t have a pie crust shield you can simply use foil to cover the edges instead. I prefer to cover the edges of my pie crust once I’ve blind baked the crust and added the filling.
- To prevent any cracks in your pumpkin pie, make sure not to over bake it! Check the pie at the 40-minute mark and then again at the 45-minute mark. I usually bake mine for about 45 minutes and remove it while the center is still just a little wobbly. As the pie cools, the center will finish cooking and firm up.
Pumpkin Pie
Ingredients
Pie Crust:
- 1 store-bought or homemade pie crust
Pumpkin Pie Filling:
- 1 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large eggs lightly beaten
- 1 15-ounce can pumpkin puree
- 1 and 1/4 cups evaporated milk
Instructions
To prepare the pie crust:
- Preheat oven to 400°F.
- Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
- Bake the pie crust at 400°F for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.
To prepare the filling:
- In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
To make the pumpkin pie:
- Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.
Notes
Pumpkin pie filling slightly adapted from King Arthur Flour
If you’re looking for a mini version, try my Mini Pumpkin Pies next!
Hi! I have been having a hard time making the pumpkin pie just perfect as they always end up being too wet, so I am hoping your recipe will help me get the results I am looking for this time but I have a few questions. I will be using a frozen pie crust and I know you mentioned to a previous comment that the frozen pie crust should be taken out overnight and put into the refrigerator to thaw and then blind bake the pie crust but the instructions on the pie said to keep frozen until ready to use and do not need to pre-bake the crust for filling pie like pumpkin pie. Also, I have an oven that has a setting to use convention baking and just baking, which would you suggest to use?
Hi, Eve. It’s really hard to say because I’ve never used a frozen pie crust. Does your pie crust give instructions to thaw overnight before adding the filling? If so and it’s a regular pie crust, I would probably still blind bake it. You can skip blind baking the crust, but if you do you run the risk of the crust becoming soggy and not holding up well. I also use a conventional oven for baking this pie.
Hello! This is my first time baking a pie… so I am a little confused and would like some clarification.
When blind baking: covering the crust with foil, do you simply layer a sheet over the entire thing and crinkle at the edges to cover it? Or what is it that you do?
Baking it with the filling: again, do you cover the entire pie with a sheet of foil and crinkle the edges?
I am really excited to try this recipe out!
You’ll want to lay a piece of parchment paper on the bottom and up the sides of the dough. I have a post about how to blind bake a pie crust here with pictures that should help: https://www.livewellbakeoften.com/how-to-blind-bake-a-pie-crust/. Once you add the filling there’s no need to cover the entire pie with foil. I do suggest covering the edges of the pie crust with foil or a pie crust shield to prevent them from burning though.
I was wondering if you have ever baked two of these pies at the same time? Do you need to add more time? Or do you recommend baking them separately?
I haven’t tried it with this recipe, but I think it would be okay. I would probably bake them on the same rack. You could rotate them to make sure they bake evenly, but that may not be necessary. I would also check them at about 40 minutes to see how they look and then go from there. Hope that helps! 🙂
Just got done making this. It was my first time making a Pumpkin Pie and I wanted to see how it would turn out before making it for my in-laws for Thanksgiving and it is delicious! Thank you for sharing!
So glad you liked the pie, Sierra!
Hi! I doubled the recipe and for some reason they were over spiced ? Too strong taste of nutmeg. Any ideas what went wrong?
Did you double check the measurements of the spices to make sure you didn’t use too much of one? I haven’t ever doubled this recipe, but I don’t think that would affect the taste.
Hi, I was wondering if I could maybe use regular milk instead of evap.? I have been to the store several times alresdy
I haven’t tried it, but the pie probably wouldn’t be as rich. I believe you can make your own evaporated milk by simmering regular milk though.
This is the best recipe I’ve ever come across!!!!! I’ve started making this recipe is Terrific Wonderful taste and texture .
So happy to hear that!
Really delicious pie and just the right texture. The pumpkin filling was moist and creamy. Heavier than some recipes. Maybe it’s the evaporated milk . I haven’t been satisfied with ones I’ve baked in the past and have been trying different pies each year. The search is over! The crust was very complimentary as well. It wasn’t overly sweet which worked well with the pumpkin. I should’ve shielded the crust sooner as you spoke of but ended up doing that in the last 15 mins. The only disappointment or concern for me was some tiny bits of egg that floated to the very top of the filling. I was worried that it would be all through the filling, but thankfully when we cut into the pie the following day there weren’t any in the rest of the filling. I guess I didn’t mix the egg thoroughly enough? Do you use a hand held mixer or just mix by hand? Or perhaps I poured the filling into the shell before letting it cool enough so a few fragments of egg cooked at that point.
Thank you for sharing, very nice recipe! And I received many kind compliments. “Ooooo, this is a good one!”
So glad to hear that everyone enjoyed the pumpkin pie, Dorinda! I like to add the pie crust shield once I pour in the filling, just so I don’t have to worry about opening the oven while the pie is baking. I don’t use a handheld mixer when I mix the filling, but I do use a sturdy whisk. It also helps to lightly beat the eggs before mixing them into the wet ingredients. Hope that helps!
Not living in the U.S. I would love to try this pie using fresh pumpkin instead of canned which I can’t find here. do you know how I could go about that?
I’ve never made fresh pumpkin puree, but my friend Kristine has a great tutorial on her website: https://kristineskitchenblog.com/pumpkin-puree/. Hope that helps!
Thank you so much. I will surely be making it for Christmas!
This pumpkin pie recipe is, by far, the best one I have tried! The recipe is very simple, with clear and easy to follow instructions! I have one child who is EXTREMELY picky, and he DEVOURED this pie! I ended up making two of these pumpkin pies because one just didn’t cut it for the demand! I only wish that I could post a picture to show how beautifully it turned out! THANK YOU!!!
That is so wonderful to hear, Summer! Glad it turned out great for you 🙂
I used your recipe for my first pumpkin pie ever! I LOVE pumpkin pie and consider myself to be a little picky. For me the ideal pumpkin pie is creamy without being too soft, full of spices and not watery. I ADORED the pumpkin pie this made! It was thick and full of rich spices. Home run! Thanks, Danielle!
So glad you liked the pumpkin pie, Jamie!
I have made pumpkin pie didy use the evaporated milk I use carnation sweetened condensed milk leaving out the sugar from the recipe and it is a really good pie
Hi, I am making this today and I use butternut squash instead of pumpkin and heavy cream instead of evaporated milk, I make my own crust from the old grange cookbook turns out flaky and I never blind bake it. I chose your recipe as it seems more like my old one I lost as you use brown sugar instead of white. Thanks!
I have made this twice and both times has been amazing. Both times I have omitted the cloves simply because I don’t have any. At Thanksgiving everyone said it was the best pumpkin pie they have had….so I had to make it again! I have been using Pillsbury refrigerated pie crusts and have shalllower pie pans so get two pies out of this recipe every time. We just love it! Thank you!
So glad you liked the pumpkin pie, Alexis!
Similar recipe to mine from my great Grandmother who came to Canada from Scotland. Our recipe doubles the cinnamon and the eggs are incorporated differently. The yolks go into the bowl with all rest of the ingredients, but the whites are whipped separately and folded in. Makes for a very light, airy pie. Something a little different to the classic pumpkin pie recipe. Great website. Thank you.