Pumpkin Pie From Scratch

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If only you could eat a Pumpkin Spice Latte, this Pumpkin Pie recipe lets you! A beautifully spiced, very flavorful Pumpkin Pie.

pumpkin pie

How to make Homemade Pumpkin Pie

Making pies can be an intimidating event for sure. Luckily putting together the pumpkin pie filling for this pie is as easy as “Pour, Whisk, Pour”.

Dough or Dough Not

Bring this beautiful pie together using my Perfect Pie Crust recipe. Bake a “blind bake” or par-baked pie crust and fill with your pumpkin custard mix.

Pre-made or Frozen Pie dough: Defrost frozen pie dough, and keep cold. Place the dough into your pie dish. Dock or prick the bottom of your crust with a fork. Brush your crust with an all-over egg wash. Bake at 375-450 F for 10-12 minutes to achieve a par-baked crust. Be sure to check the directions on your dough packaging for temperatures.

Pumpkin Pie Ingredients

Pie Crust – By all means to save you time use a store-bought crust! Store-bought pie crusts are just as good as a simple homemade pie crust. If you’d like to try a homemade crust try my perfect pie crust recipe.

Light Brown Sugar – Using brown sugar over granulated sugar provides another level of flavor with the addition of molasses in the brown sugar. Using dark brown sugar would work as well.

All-Purpose Flour – Along with the eggs will be used as a binder for the custard.

Salt – Flavor! Salt in desserts adds a flavor that helps balance the sweetness.

Cinnamon, Ground Ginger, Ground Nutmeg, & Ground Cloves – Such a lovely variety of spices that really bring this recipe full circle, creating that spicey fall taste we all crave at the start of Fall. If you do not have these ingredients substituting Pumpkin Pie Spice is perfectly acceptable.

Eggs – Room temp eggs. Slightly beaten

Pumpkin Puree – Be sure that this is only pure pumpkin puree, and not already prepared pumpkin pie filling. Libby’s makes a delicious canned pumpkin puree.

Evaporated Milk – A rich and creamy addition to your mixture.

*see recipe card for detailed measurements

pumpkin pie ingredients.

Kitchen supplies you’ll need

Mix it, Bake it, & Eat it!

  1. Follow the directions for my single par-baked crust. After your pie crust has cooled after par-baking set it aside while you prepare your filling.
  2. Preheated oven to 375.
  3. In a large bowl whisk together the pureed pumpkin, evaporated milk, eggs, spices, salt, flour, and brown sugar.
  4. Once combined pour pumpkin filling into your prepared pie crust.
  5. Bake for 45 minutes. If your crust is browning too quickly, add foil or a pie crust shield to the edges. To check for doneness, give your pie a little shake. If the center just slightly giggles then you should have a done pie.
  6. Once done, remove the pumpkin pie from the oven and let the pie cool for at least 2 hours.
pumpkin pie baking in the oven
finished pumpkin pie in a pie plate

Tips for Baking, Eating, & Storing

Baking

– Place your pie plate on a preheated pizza stone while baking. This will prevent a soggy bottom crust.

Eating

-Serve a slice of pumpkin pie with whipped cream. Measure it with your heart!

-Add a little crunch to your pumpkin pie with candied nuts!

Storing

-If you’re making this easy pumpkin pie recipe to take to a family gathering or to serve at a later time, make sure to cool at room temperature for up to 2 hours before wrapping in plastic wrap and refrigerating.

-Store in the fridge for up to 4 days.

Freezing

-If you’re baking this pumpkin pie for the purpose of freezing it then I recommend making the recipe as is, but instead, use an aluminum pie pan.

-Once baked, cool completely at room temperature for at least 2 hours before wrapping in a few layers of plastic wrap and again in foil for extra protection.

-Freeze for up to 1 month.

Try these other fall recipes!

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pumpkin pie with whipped cream

Homemade Pumpkin Pie

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  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

1 9-inch par-baked pie crust, check out my perfect pie crust recipe.

1 cup light brown sugar

1 tbsp all-purpose flour

2 tbsp pumpkin pie spice OR 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp nutmeg, and 1/8 tsp clove

1/2 tsp salt

3 large eggs, room temperature

1 15oz can pumpkin puree

1 1/4 cup evaporated milk

Instructions

  1. Follow the directions for my single par-baked crust. After your pie crust has cooled after par-baking set it aside while you prepare your filling.
  2. Preheat oven to 375
  3. In a large bowl whisk together the pumpkin filling ingredients.
  4. Once combined pour into your prepared pie shell
  5. Bake for 45 minutes. If your crust is browning too quickly, add foil to the edges. To check for doneness, give your pie a little shake. If the center just slightly giggles then you should have a done pie.
  6. Once done, remove from the oven and place on a cooling rack for about 2 hours before serving.
  • Author: April Brown
  • Cook Time: 45 minutes
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 190
  • Sugar: 28.8 g
  • Sodium: 1637.6 mg
  • Fat: 2.9 g
  • Carbohydrates: 36.8 g
  • Fiber: 1.8 g
  • Protein: 5.8 g
  • Cholesterol: 69.8 mg

Keywords: Pie, Pumpkin Pie, thanksgiving desserts

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By on November 20th, 2021

About April Brown

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