This pumpkin pie recipe is the ultimate Thanksgiving dessert. A spiced pumpkin filling inside a buttery flaky crust and baked until golden.
No fall meal would be complete without featuring pumpkin pie topped with whipped cream.
‘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
A pumpkin pie is made with relatively simple ingredients. It’s easy to make and best of all, it should be made ahead of time making it a great holiday dessert.
Homemade vs. Canned Pumpkin
Pumpkin pie filling can be made with either canned pumpkin or homemade pumpkin puree by roasting a pumpkin. Either works well in this recipe but we prefer canned pumpkin because it’s easier.
We usually have a jar of homemade pumpkin pie spice which you can also buy at stores. It is a combination of cinnamon, ginger, nutmeg, and a bit of allspice and ground cloves. You can substitute apple pie spice or even just cinnamon if it’s all you have.
A couple of eggs, some canned milk, and white and brown sugar. Simple.
Crust for Pumpkin Pie
The crust does not need to be pre-baked (or blind baked) for this recipe.
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).
How To Make Pumpkin Pie
It’s literally as easy as 1,2,3!
- Line a 9-inch pie plate or pie pan with a prepared pie crust, add a sprinkle of flour and sugar.
- Combine the pie filling and whisk.
- Pour the pumpkin mixture into the prepared crust.
Bake and cool. Voila!
How to Know When Pumpkin Pie is Done
When it’s fully cooked, pumpkin pie will still have a slight jiggle. It should not be wet or wiggly.
Overcooking can cause cracks so once cooked remove it from the oven and place on a cooling rack.
Tips for a Great Pumpkin Pie
- A sprinkle of flour and sugar keeps the crust from getting soggy.
- Pumpkin pie will be a little bit jiggly when it is done but it should not be wet or wiggly.
- Pumpkin pie can be made up to 2 days ahead of time and stored in the fridge.
How to Store Pumpkin Pie
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.
Add some whipped cream, whipped topping, or fresh vanilla ice cream.
Store homemade pumpkin pie in the fridge since it is made with milk and eggs (and no preservatives). It will keep about 4 days in the fridge (although it never lasts more than a day in my house).
How to Freeze
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 at least 24 hours in the refrigerator.
More Thanksgiving Desserts
It just isn’t a holiday meal without a great dessert:
Did you love this pumpkin pie recipe? Be sure to leave a rating and a comment below!
Homemade Pumpkin Pie Recipe
Pumpkin pie is the perfect fall dessert recipe.
Pumpkin Pie Filling
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).
The pie crust does not need to be pre-cooked or blind baked.
A sprinkle of flour and sugar keeps the crust from getting soggy.
Pumpkin pie will be a little bit jiggly when it is done but it should not be wet or wiggly.
Pumpkin pie can be made up to 2 days ahead of time and stored in the fridge.
Calories: 165, Carbohydrates: 29g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 51mg, Sodium: 205mg, Potassium: 250mg, Fiber: 1g, Sugar: 25g, Vitamin A: 8415IU, Vitamin C: 2.9mg, Calcium: 126mg, Iron: 1.2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)