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    Easy Homemade Pumpkin Pie Recipe

    Published November 12, 2021. This post may contain affiliate links. Please read my disclosure policy.

    This Easy Homemade Pumpkin Pie Recipe topped off with homemade whipped cream is the absolute perfect fall dessert recipe.

    Our house has a sweet tooth like no other, so you can for sure guarantee someone will be eating dessert within seconds of finishing their meal.  In addition to eating all those sweets, I love making new dessert recipes for the family to try, and if you do too then for sure try my pecan pie or pound cake recipe.

    slice of pumpkin pie with whipped cream

    Pumpkin Pie

    Pumpkin pie is an age-old dessert that has been served up across the United States for winter holidays since the first-ever recorded Thanksgiving in the 1670s.  Back then of course the pumpkin pie was made with actual cooked down and stewed fresh pumpkin, not the canned version we use today.  However, you can absolutely cook a whole pumpkin and stew it down, but I find the flavors to be much more subtle.

    This tasty pie is very simple to prepare and actually comes together in a short amount of time.  Here are the main ingredients that you will find in this classic recipe:

    • Pumpkin Puree – this is purchased at the grocery store and comes in a can full of cooked pureed pumpkins.  You could also peel, cook down and puree fresh pumpkin if you’d like.
    • Eggs – eggs are used to help stabilize the pumpkin pie filling to help it to set, as well as ad richness and texture to the recipe.
    • Sugar – I like to use a combination of both brown sugar and granulated sugar to make sure the pie stays sweet and moist.
    • Evaporated Milk – this helps to stretch out the recipe while adding flavor and richness to the pumpkin pie.
    • Pumpkin Pie Spices – a combination of nutmeg, cinnamon, cloves, and ginger to balance out the sweetness of the pie with some savory that really compliments filling.

    How to Make Pumpkin Pie from Scratch

    Follow along with these easy step-by-step instructions for making a delicious homemade pumpkin pie from scratch:

    1. In a large mixing bowl whisk together the pumpkin puree, eggs, sugars, milk, and spices until completely combined.  Be sure to pull your pumpkin pie dough that has been formed to your pie pan out of the freezer.
    2. Pour the pumpkin pie filling into the pie crust that has been fitted in the pie pan.
    3. Bake at 400° for 15 minutes.
    4. Turn down the oven to 350° and cook for a further 40 minutes or until there is a slight jiggle in the center of the pie.  If you notice your pumpkin pie cracking at this temperature, try it at 325°.
    5. Cool the pumpkin pie completely on a cooling rack.
    6. Serve with homemade whipped cream.

    What Does It Taste Like?

    Pumpkin pie is almost like a pudding filling with a light, not in-your-face pumpkin flavor.  It’s got a wonderful balance of flavors of sweet and savory with a salty seasoned crust.  Pumpkin pie goes great with vanilla ice cream, whipped cream, or caramel.  If you think about it, it’s really just like a pumpkin-flavored creme brulee, which is eggs milk and flavorings.

    Why Do Pumpkin Pie’s Crack?

    The number one leading cause of why a pumpkin pie cracks are because it is cooked too long.  You must account for carryover cooking which is the period after it comes out of the oven until it is cooled to room temperature.

    If you have a recipe that you love but it keeps on cracking, try to shorten the cooking time by 5 minutes or so.  Another option would be to place a small pan of hot water in the oven along with the pie to help keep a lot of moisture in the oven while baking it.

    Why Is It Wet on Top?

    Since this is essentially a custard filling, it occurs when the pie is overcooked causing the moisture to rise and water to separate from the eggs.  It’s a little complex I know but that is the main reason for a wet pumpkin pie.  The remedy is to ensure you are cooking at lower temperatures, on the middle rack, for a little bit longer time.

    Recipe Chef Notes + Tips

    Make-Ahead: You can make this recipe up to 2 days ahead of time.  Keep it cool in the refrigerator until ready to serve.

    How to Reheat and Serve: Most of the time pumpkin pie is served cold, but if you are one of those who like warm pumpkin pie, simply heat up a slice in the microwave for 30 seconds.  Serve it with whipped cream and optional caramel sauce.

    How to Store: It will hold in the refrigerator, covered for up to 7 days.  Likewise, it freezes well covered in plastic for up to 3 months.  Completely thaw in the refrigerator for 1 day before slicing and serving.

    If you want a little bit firmer crust then blind bake the crust with parchment paper and dried beans over top of the crust in the oven at 400° for 10 minutes before adding in the filling and baking.

    Substitute the pre-made pumpkin pie spice with 2 teaspoons of cinnamon and a ½ teaspoon of nutmeg.

    You can swap out the evaporated milk with heavy whipping cream.

    If you notice your pumpkin pie cracking at this temperature, try it at 325°.

    Don’t forget to account for carry overcooking, so when the pie has a slight jiggle in the center of it, pull it out of the oven to cool.

    To speed up the cooling process, place it in the refrigerator after cooling at room temperature for 30 minutes.

    full pumpkin pie with homemade crust

    More Dessert Recipes

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    Let's Cook - Chef Billy Parisi

    Video

    Easy Homemade Pumpkin Pie Recipe

    5 from 7 votes
    This Easy Homemade Pumpkin Pie Recipe topped off with homemade whipped cream is the absolute perfect fall dessert recipe.
    Servings: 12
    Prep Time: 15 minutes
    Cook Time: 1 hour 25 minutes
    Resting Time: 2 hours
    Total Time: 1 hour 25 minutes

    Ingredients 

    • 1 pie crust
    • 15 ounces pumpkin puree
    • 3 large eggs
    • ¾ cup packed light brown sugar
    • ½ cup granulated sugar
    • 1 tablespoon cornstarch
    • ½ teaspoon salt
    • 2 teaspoons vanilla extract
    • 2 ½ teaspoons pumpkin pie spice
    • 12 ounce can evaporated milk
    • 1 whipped cream recipe

    Instructions

    • Preheat the oven to 400°.
    • Form the pie crust to a 9” pie dish and place it in the freezer or blind bake it with parchment paper and dried beans overtop for 10 minutes.
    • In the meantime, whisk together pumpkin puree, eggs, sugars, cornstarch, vanilla, salt, and pumpkin pie spice until it is completely combined.
    • Next, pour in the milk and whisk until it is mixed in, and the batter is smooth.
    • Pour the batter into the pie crust after it has been in the freezer or blind-baked and put in the oven at 400° for 15 minutes.
    • Turn the heat down to 350° and bake for 45 minutes or until the center is just about firm and the outer pie crust is browned.
    • Cool the pie completely on a rack to room temperature, which takes about 2 hours.
    • Serve with whipped cream.

    Notes

    Chef Notes:
    Make-Ahead: You can make this recipe up to 2 days ahead of time. Keep it cool in the refrigerator until ready to serve.
    How to Reheat and Serve: Most of the time pumpkin pie is served cold, but if you are one of those who like warm pumpkin pie, simply heat up a slice in the microwave for 30 seconds. Serve it with whipped cream and optional caramel sauce.
    How to Store: It will hold in the refrigerator, covered for up to 7 days. Likewise, it freezes well covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving.
    If you want a little bit firmer crust then blind bake the crust with parchment paper and dried beans over top of the crust in the oven at 400° for 10 minutes before adding in the filling and baking.
    Substitute the pre-made pumpkin pie spice with 2 teaspoons of cinnamon and a ½ teaspoon of nutmeg.
    You can swap out the evaporated milk with heavy whipping cream.
    If you notice your pumpkin pie cracking at this temperature, try it at 325°.
    Don’t forget to account for carry overcooking, so when the pie has a slight jiggle in the center of it, pull it out of the oven to cool.
    To speed up the cooling process, place it in the refrigerator after cooling at room temperature for 30 minutes.

    Nutrition

    Calories: 223kcalCarbohydrates: 36gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 283mgPotassium: 189mgFiber: 4gSugar: 18gVitamin A: 3266IUVitamin C: 2mgCalcium: 111mgIron: 1mg
    Course: Dessert
    Cuisine: American