A homemade Pumpkin Pie is a must at every holiday dinner from Thanksgiving to Christmas! Top with whipped cream and a sprinkle of cinnamon.
There are three pies that we always have for dessert on Thanksgiving Day: pecan pie, apple pie, and pumpkin pie! I’m not saying those are the only pies on the table but those are the ones that are always included. And since homemade pumpkin pie is so much better than store-bought, I decided to share my recipe this year.
How To Make Pumpkin Pie From Scratch
Start by making and blind baking the pie crust. You can find my tender, flaky pie crust recipe here along with lots of tips and tricks. Blind baking (aka pre-baking) the crust will help prevent it from getting soggy.
Whisk together the pumpkin puree and eggs.
In a separate bowl, stir together the granulated sugar, brown sugar, ground cinnamon, ground ginger, salt, ground nutmeg, and ground cloves.
Why mix the sugar and spices separately?
Mixing the sugar and spices in a separate bowl disperses the spices throughout the sugar and helps to prevent them from clumping together when added to the wet ingredients.
Add the evaporated milk, vanilla, and sugar mixture. Whisk until smooth.
Pour the filling into the pie crust.
Carefully transfer the pie to the oven and bake at 350˚F for 55-65 minutes. The center of the pumpkin pie should jiggle slightly when you shake it gently.
How can I tell when my pumpkin pie is done?
While the pumpkin pie is still in the oven, use oven mitts to gently give it a shake. If the pumpkin pie filling looks like it is going to slosh over, continue baking it. You’ll know when it is done when the center of the pumpkin pie jiggles slightly.
Other ways of testing for doneness is to insert a knife about one inch from the edge of the pie. If the knife comes out clean, the pie is done. You can also check the temperature of a pumpkin pie. It should be 175˚F in the center.
Remove from the oven and cool completely at room temperature.
Then, cover the pie loosely with plastic wrap and place it in the refrigerator to chill.
Can I make pumpkin pie ahead of time?
Yes, you can make this pumpkin pie recipe ahead of time. Bake it and allow it to cool completely. Then, wrap it in plastic wrap and store it in the refrigerator for 2-3 days.
To freeze a pumpkin pie, wrap the cooled pie in plastic wrap and then in foil. Store it in the freezer for up to four week. To thaw the pie, remove the foil and place the pie in the refrigerator until ready to serve.
Top your pumpkin pie with homemade whipped cream.
Want more pie recipes? Try these next:
This Peach Pie recipe is easy to make with fresh peaches and simple ingredients just like grandma used to make. Includes how to freeze peach pie filling.
This recipe for Dutch Apple Pie is so easy to make! Instead of having a double crust like a traditional apple pie this recipe has a fabulous crumble on top.
This easy French Silk Pie recipe without eggs has a delicious graham cracker crust. A chocolate pie is perfect for serving at holidays and celebrations.
This Easy Pecan Pie without corn syrup is hands-down our FAVORITE PIE EVER and a must at Thanksgiving and Christmas. Includes tips for pecan pie problems!
Pumpkin Pie
Ingredients
- 9 inch pie pastry find my homemade pie crust recipe here
- 15 oz can pumpkin puree
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 12 oz can evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400˚F. Line a 9-inch pie plate with the pastry crust. Line with foil and fill with pie weights or dried beans. Bake at 400˚F for 20 minutes, remove the foil and pie weights or dried beans, reduce heat to 350˚F and bake for an additional 10 minutes. Remove from the oven but leave the oven temperature at 350˚F
- Whisk together the pumpkin puree and eggs.
- In a separate bowl, combine the granulated sugar, brown sugar, ground cinnamon, ground ginger, salt, ground nutmeg, and ground cloves.
- Add the evaporated milk, vanilla extract, and sugar mixture to the pumpkin mixture. Whisk until smooth.
- Pour the mixture into the pie plate and bake at 350˚F for 55-65 minutes, until the center of the pie jiggles slightly when you gently shake the pie. Cool completely on a wire rack and then cover loosely with plastic wrap and refrigerate to chill.
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