This pumpkin pie recipe is the perfect bake-ahead fall dessert.
It’s easy to make with pumpkin puree and spices all tucked inside a buttery flaky crust and baked until golden.
No holiday meal would be complete without a slice of pumpkin pie.
‘Tis the season for oversized hoodies, crunchy leaves, and brisk weather. When fall rolls around I’m ready for all things pumpkin!
Ingredients in Pumpkin Pie
This pumpkin pie recipe is made with simple ingredients. It’s easy to make and best of all, it should be made ahead of time.
Pumpkin – Use canned pumpkin puree (not canned pumpkin pie mix) in this recipe as it is easiest to work with. I find the results are always consisent with canned pumpkin.
If using fresh pumpkin purée, line a strainer with paper towel and let the puree drain for at least an hour. This helps ensure it is very well drained to help the pie set up properly.
Spices – Pumpkin pie spice can be purchased at almost any store. If you don’t use it often you can make your own homemade version with cinnamon, ground ginger, nutmeg, allspice, and ground cloves. You replace the pumpkin pie spice in this recipe with 1 teaspoon of ground cinnamon.
Evaporated Milk – Evaporated milk is has a nice creamy consistency, be you’re not using sweetened condensed milk. It can be repalced with half and half or cream if needed.
Eggs & Sugar – Large eggs should be at room temperature. A combination of brown and white sugar adds just the right amount of sweetness.
How To Make Pumpkin Pie
- Line a 9-inch pie plate or pie dish with a prepared pie crust and add a sprinkle of flour and sugar to the empty crust.
- In a medium bowl, whisk together the pie-filling ingredients.
- Pour the pumpkin mixture into the prepared crust.
- Bake and cool. Top it with heaps of whipped cream!!
How to Know When Pumpkin Pie is Done
Pumpkin pie will still have a slight jiggle when it’s fully cooked. It should not be wet or wiggly. Overcooking can cause cracks so once it’s cooked remove it from the oven and place it on a wire rack.
How to Store Pumpkin Pie
Fridge: Store homemade pumpkin pie lightly covered in the fridge for up to 4 days. Pumpkin pie can be served at room temperature or chilled (or even heated a little bit in the oven). My preference is room temperature so I remove it from the fridge about 2 hours before serving.
Freezer: A baked pumpkin pie can be made ahead of time and frozen. Bake as directed below and cool completely. Cover well with plastic wrap and freeze. To serve, thaw for at least 24 hours in the refrigerator.
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Homemade Pumpkin Pie Recipe
- 1 9-inch pie crust unbaked
- 2 teaspoons flour
- 2 teaspoons white sugar
Pumpkin Pie Filling
- ½ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 2 large eggs room temperature
- 15 ounces pumpkin puree
- 10 ounces evaporated milk
- Preheat the oven to 425°F. Adjust one rack to the lower third of the oven.
- Line a 9-inch pie plate with a single prepared pie crust. Crimp the edges as desired.
- In a small bowl, combine 2 teaspoons of sugar and flour. Sprinkle the mixture on the bottom of the prepared pie shell and set aside.
- In a small bowl combine brown sugar, white sugar, pumpkin pie spice, and salt.
- In a large mixing bowl, beat the eggs with a whisk. Stir in the pumpkin puree to combine. Add the brown sugar mixture and evaporated milk. Whisk to combine.
- Pour the pumpkin mixture into the prepared pie shell and place it on a baking sheet. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 40-50 minutes or until set.
- Cool on baking rack until completely cooled (at least 2 hours).
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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