Pumpkin Pie Recipe


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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!

No fall meal would be complete without a dessert table featuring a this classic pumpkin pie recipe and our favorite Easy Pecan Pie topped with perfectly whipped cream.

A slice of pumpkin pie topped with whipped cream on a white plate.

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!

Pumpkin pie fresh out of the oven that has begun to cool.

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!

Condensed milk being poured into the rest of the ingredients to make pumpkin pie filling.

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.

A slice of delicious pumpkin pie being served.

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It just isn’t a holiday meal without pumpkin pie. I serve it as a Thanksgiving dessert, for Easter, Christmas, and sometimes just because!

5 from 3 votes
Review Recipe

Pumpkin Pie

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Holly
Course Dessert
Cuisine American
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!

Ingredients

Pie Crust
  • 1 9 inch pie crust unbaked
  • 2 teaspoons flour
  • 2 teaspoons white sugar
Pie Filling
  • 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

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Instructions

  1. Preheat oven to 425°F.

  2. Mix together the sugar and flour and sprinkle on the bottom of the prepared pie shell. Set aside.

Pie Filling
  1. In a small bowl combine sugars, salt, pumpkin pie spice.

  2. 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.

  3. Pour into pie shell and bake for 15 minutes. Reduce heat to 350°F and bake an additional 40-50 minutes.

  4. Cool on baking rack until completely cooled (at least 2 hours). 

Nutrition Information
Calories: 165, Fat: 3g, Saturated Fat: 2g, Cholesterol: 51mg, Sodium: 205mg, Potassium: 250mg, Carbohydrates: 29g, Fiber: 1g, Sugar: 25g, Protein: 4g, Vitamin A: 168.3%, Vitamin C: 3.5%, Calcium: 12.6%, Iron: 6.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword pumpkin pie

 

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Pumpkin Pie cut and being served out of a white pie plate

Pumpkin pie is one of our favorite holiday desserts, it is so rich and flavorful! #spendwithpennies #pumpkinpie #pie #pumpkin #pumpkinpiespice #thanksgiving

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Hello. Trying this pie for the holidays. Is there a suggestion on using an electric mixer vs mixing by hand with a wisk to avoid bubbles? Or can I just go easy and use the electric?

  2. the recipe and I’m making it for Thanksgiving and meeting my boyfriend’s family for the first time so let’s hope they like it. I’ll be back to comment after the holiday to let everyone know how they liked it.

  3. I bought frozen pie crust. Does it need to thaw before adding the ingredients and baking? I would love to make my own pie crust but I just can’t get it right. 

  4. Just a quick question….why do you sprinkle on the flour and sugar onto the crust before adding on the other ingredients? This pie sounds so delicious….will definently be trying it for the holidays. Thanks so much! :)

  5. Hi. Great recipe. My Mom always used a can of sweetened condensed milk instead of evaporated milk. The taste was sensational & so much better than evaporated milk. I loved it & so did everyone else. She actually took our Halloween pumpkin after Halloween was over, sliced it & baked it for pumpkin puree. She was a gourmet cook & I really miss her cooking.