Pumpkin Pie is the true staple of autumn. Delicious pumpkin filling is surrounded by a buttery flaky crust and baked until warm and golden. Serve it with whipped cream or vanilla ice cream!
Now that summer is over, it is time to embrace the autumn. Some people love Halloween, some Thanksgiving, some oversized hoodies, crunchy leaves, and brisk weather. When fall rolls around, I throw everything out the window and turn it into one of my favorite flavors – PUMPKIN.
You’ll find pumpkin pie spice in my pantry, in my coffee, in my shower, you will find it everywhere. From pumpkin pancakes to chocolate chip pumpkin cookies to pumpkin dump cake, ’tis the season I just can’t get enough of. So it is absolutely no surprise that my favorite pie of all is pumpkin pie!
Store bought is all fine and dandy, but nothing compares to the fresh flavors of a homemade pumpkin pie. With how easy it is to make, you will be pleasantly surprised to learn why it is SO worthwhile to take the bit of extra time to make pumpkin pie from scratch!
Not only do I make my own pumpkin pie, it’s really easy to make homemade pumpkin puree as well! The flavor is amazing and you can make it well ahead of time.
How To Make Pumpkin Pie
Pumpkin pie is one of the easiest pies to make! A simple custard mixture is combined with pumpkin and poured into a crust to bake. Adding a touch of flour/sugar to the crust before adding the pumpkin helps keep the crust from being soggy (or you can brush the crust with a bit of egg white instead).
- Line a 9″ pie plate with a pie crust and add a sprinkle of flour and sugar.
- Combine your filling ingredients and stir.
- Pour into prepared crust.
- Bake and cool. Voila!
Your pumpkin pie will still have a slight jiggle when cooked but not be wet or wiggly. Make sure you allow the pumpkin pie to cool to allow it to finish setting. I usually cool my pie on a cooling rack to speed up the whole process!
I usually serve pumpkin pie at room temperature, but it tastes great chilled or even a little warm from the oven. Add some whipped cream, whipped topping, fresh vanilla ice cream, or just enjoy it on its own!
Does Pumpkin Pie Need to Be Refrigerated?
Since this pie is made with milk and eggs (and no preservatives like store bought pies), it’s best to store it in the refrigerator. A homemade pumpkin pie should last about 3-4 days in the fridge (although it never lasts more than a day in my house!). I like to take it out of the fridge about 30-40 minutes before serving to take the chill off.
Can You Freeze Pumpkin Pie?
Yes, 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, defrost at least 24 hours in the refrigerator.
More Pie Recipes You’ll Love
- Apple Pie Recipe – Classic apple pie made easy
- Blueberry Pie
- Praline Pumpkin Pie – Pumpkin pie with a delicious praline topping.
- Chocolate Silk Pie
- Apple Crumb Pie
- Strawberry Rhubarb Pie – Classic combination!
It just isn’t a holiday meal without pumpkin pie. I serve it as a Thanksgiving dessert, for Easter, Christmas, and sometimes just because!
- 1 9 inch pie crust unbaked
- 2 teaspoons flour
- 2 teaspoons white sugar
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 2 eggs
- 15 oz pumpkin puree
- 10 oz evaporated milk
Preheat oven to 425°F.
Mix together the sugar and flour and sprinkle on the bottom of the prepared pie shell. Set aside.
In a small bowl combine sugars, salt, pumpkin pie spice.
In a large bowl, beat eggs then stir in pumpkin puree followed by the dry ingredients. Slowly stir in the evaporated milk and mix to combine.
Pour into pie shell and bake for 15 minutes. Reduce heat to 350°F and bake an additional 40-50 minutes.
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.)
REPIN this Delectable Pie Recipe