Classic Homemade Pumpkin Pie

Classic Homemade Pumpkin Pie is a timeless dessert made with smooth pumpkin puree, warm spices, and a flaky crust. It’s a holiday staple and a comforting treat for any occasion that calls for something rich, spiced, and soul-warming.

Why You’ll Love This Recipe

• Silky, spiced pumpkin custard
• Flaky, buttery homemade or store-bought crust
• Iconic fall and holiday dessert
• Easy to prepare with basic ingredients
• Make-ahead friendly and freezer-safe

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unbaked pie crust (homemade or store-bought)
• Pumpkin puree (not pumpkin pie filling)
• Eggs
• Brown sugar
• Granulated sugar
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Ground cloves or allspice
• Salt
• Evaporated milk
• Vanilla extract

Directions

1. Preheat oven to 425°F (220°C).
2. Roll out the pie crust and place it into a 9-inch pie dish. Crimp edges as desired.
3. In a large bowl, whisk together pumpkin puree, eggs, sugars, spices, salt, and vanilla.
4. Stir in evaporated milk until the filling is smooth.
5. Pour filling into the prepared crust.
6. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes or until the center is set but slightly jiggly.
7. Cool completely before serving, ideally chilled for several hours.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Bake Time: 50–55 minutes
Total Time: 1 hour 10 minutes (plus cooling)

Variations

• Use maple syrup or honey in place of some sugar
• Make it dairy-free with coconut milk instead of evaporated milk
• Add a pecan topping for texture
• Use a graham cracker crust for a twist
• Serve with whipped cream, vanilla ice cream, or crème fraîche

Storage/Reheating

• Store covered in the refrigerator for up to 4 days
• Freeze for up to 2 months (best without whipped topping)
• Reheat slices in the microwave or enjoy chilled

FAQs

Can I use fresh pumpkin?

Yes, roast and puree sugar pumpkins; drain excess moisture for best texture.

Why did my pie crack?

It was likely overbaked. Remove from oven when slightly jiggly in the center.

Can I make it ahead of time?

Yes, make the day before and chill until ready to serve.

Can I use pumpkin pie filling?

No, it already contains sugar and spices. Use plain puree.

Can I use sweetened condensed milk?

You can, but reduce added sugar accordingly.

What if I don’t have all the spices?

Use 1½ teaspoons of pumpkin pie spice as a substitute.

Can I make it without crust?

Yes, for a crustless version, bake the filling in a greased pie dish.

Can I make mini pies?

Yes, use muffin tins or mini tart shells and reduce baking time.

Should I blind bake the crust?

It’s optional, but helps prevent sogginess—especially with homemade crust.

Can I add a streusel topping?

Yes, sprinkle it on before the second half of baking.

Conclusion

Classic Homemade Pumpkin Pie is a beloved dessert that brings warmth and nostalgia to the table. Whether it’s a holiday centerpiece or a weekend indulgence, this pie’s creamy texture and spiced flavor never go out of style.

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