Pumpkin Pie Recipe

This easy pumpkin pie recipe is made completely from scratch and is a great make-ahead dessert for the holidays!

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What you need:

Roll the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate

Gently fit the crust into the pie plate, trim any excess dough, and decorate the edges. Transfer to the refrigerator to chill for 15 to 20 minutes

Prick the bottom of the pie crust with a fork

Line the pie dough with parchment paper or foil, then fill with pie weights and bake for 15 minutes

Remove the parchment paper and pie weights. Then, return the crust to the oven and bake it for 5 more minutes

Prepare the filling by whisking together the brown sugar, flour, spices, and salt in a small bowl

Lightly beat the eggs in a separate bowl, then whisk in the pumpkin puree and evaporated milk

Pour the dry ingredients into the wet ingredients and mix until thoroughly combined

Pour the pumpkin pie filling into the partially baked pie crust and bake until the center is almost set

Remove from the oven and cool for 2 to 3 hours on a wire rack. Then cover tightly and refrigerate for several hours

Serve and enjoy!

Swipe up for the recipe!

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