Easy Homemade Pumpkin Pie Recipe | YumAndJoy

Easy Homemade Pumpkin Pie Recipe

This easy homemade pumpkin pie is a holiday classic that everyone will love. Featuring a smooth, spiced filling and a flaky crust, it’s the ultimate fall dessert. Whether it’s Thanksgiving, Christmas, or just because, this pie is sure to impress!

Why You’ll Love This Recipe

  • Classic Flavor: Warm spices and pumpkin make this the ultimate fall dessert.
  • Simple Ingredients: Just a few pantry staples are needed for this recipe.
  • Perfect for Holidays: A must-have for Thanksgiving or any festive gathering.
  • Make-Ahead Friendly: Prepare it in advance for stress-free entertaining.
  • Gluten-Free Option: Use a gluten-free crust to accommodate dietary needs.

Ingredients

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

  • 1 prepared pie crust (homemade or store-bought)
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 12 oz evaporated milk
  • 1/2 cup granulated sugar
  • 2 tsp pumpkin pie spice blend
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Directions

1. Prepare the Pie Crust

  • Preheat your oven to 375°F (190°C).
  • Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges as desired.

2. Make the Pumpkin Filling

  • In a large mixing bowl, whisk together the eggs, pumpkin puree, sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth.
  • Gradually stir in the evaporated milk until fully combined.

3. Assemble the Pie

  • Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula if needed.

4. Bake

  • Place the pie on the middle rack of the oven and bake for 50–60 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  • If the crust starts to brown too quickly, cover the edges with foil or a pie shield.

5. Cool and Serve

  • Let the pie cool completely at room temperature, about 2–3 hours. Refrigerate for at least 1 hour before serving for the best texture.
  • Slice and serve with whipped cream or a scoop of vanilla ice cream.

Servings and Timing

  • Servings: 10
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Cooling Time: 1–2 hours
  • Total Time: 1 hour 5 minutes (plus cooling)

Variations

  • Gluten-Free Crust: Use a gluten-free pie crust for a GF-friendly dessert.
  • Dairy-Free Option: Substitute evaporated milk with coconut milk or almond milk.
  • Extra Spice: Add a pinch of nutmeg, ginger, or cloves for more warmth.
  • Sweetener Swap: Replace granulated sugar with brown sugar or maple syrup for a deeper flavor.
  • Mini Pies: Make individual pies using a muffin tin and smaller crusts.

Storage/Reheating

  • Storage: Store leftover pie in the refrigerator, covered, for up to 4 days.
  • Freezing: Wrap the cooled pie tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
  • Reheating: Serve chilled or warm slices in the microwave for 10–15 seconds.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, roast and puree fresh pumpkin, then strain it to remove excess liquid for the best texture.

2. Can I make the filling ahead of time?

Yes, mix the filling up to 24 hours in advance and store it in the refrigerator until ready to bake.

3. How do I prevent the crust from getting soggy?

Blind bake the crust for 10 minutes before adding the filling for a crispier base.

4. Can I use condensed milk instead of evaporated milk?

Yes, but reduce the sugar as condensed milk is much sweeter.

5. How do I know when the pie is done?

The filling should be set but still slightly jiggle in the center. It will firm up as it cools.

6. Can I make this pie without a crust?

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

7. What can I serve with pumpkin pie?

Whipped cream, vanilla ice cream, or a drizzle of caramel sauce are great accompaniments.

8. Can I use a different sweetener?

Yes, brown sugar, maple syrup, or coconut sugar can be used instead of granulated sugar.

9. What’s the best way to decorate the pie?

Top with whipped cream, sprinkle with cinnamon, or add pie crust cutouts for a decorative touch.

10. How do I keep the edges of the crust from burning?

Cover the edges with foil or a pie shield once they’re golden brown to prevent over-browning.

Conclusion

This easy homemade pumpkin pie is the ultimate fall dessert that’s perfect for holidays or any special occasion. With its smooth, spiced filling and flaky crust, it’s a timeless classic that everyone will adore. Whether you’re a pumpkin pie pro or making it for the first time, this recipe is foolproof and sure to impress. Try it today and enjoy a slice of autumn perfection!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Homemade Pumpkin Pie Recipe

Easy Homemade Pumpkin Pie Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: asma
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This easy pumpkin pie is a holiday classic! Featuring a smooth, spiced filling paired with a flaky crust, it’s the perfect dessert for fall celebrations like Thanksgiving or Christmas.


Ingredients

Units Scale

Refrigerated:

  • 2 large eggs

Canned Goods:

  • 12 oz evaporated milk
  • 15 oz pumpkin puree (unsweetened, not listed in the original but typically part of pumpkin pie)

Baking & Spices:

  • 1/2 cup granulated sugar
  • 2 tsp pumpkin pie spice blend
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Other:

  • 1 pre-made or homemade pie crust (9-inch, optional)

Instructions

1. Preheat the Oven:

  1. Preheat your oven to 425°F (220°C).

2. Make the Filling:

  1. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, ground cinnamon, and salt until smooth.
  2. Add the eggs and mix well.
  3. Gradually stir in the evaporated milk and vanilla extract, ensuring the mixture is smooth and fully combined.

3. Assemble the Pie:

  1. Place the pie crust into a 9-inch pie dish and crimp the edges as desired. Pour the pumpkin filling into the crust, spreading it evenly.

4. Bake the Pie:

  1. Bake at 425°F for 15 minutes.
  2. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the center is set and a knife inserted 1 inch from the edge comes out clean.

5. Cool and Serve:

  1. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
  2. Serve chilled or at room temperature with whipped cream or vanilla ice cream.

Notes

  • Crustless Option: For a gluten-free pie, omit the crust and bake the filling in a greased pie dish.
  • Make Ahead: Pumpkin pie can be made up to 2 days in advance and stored in the refrigerator.
  • Extra Spice: Add a pinch of nutmeg or ground ginger for a more robust spice flavor.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments