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pumpkin pie with whipped cream

Homemade Pumpkin Pie

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



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


  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


  • 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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