Homemade Pumpkin Pie Recipe (2024)

Ingredients in Pumpkin Pie

This pumpkin pie recipe is made with simple ingredients. It’s easy to make and best of all, it should be made ahead of time.

Pumpkin – Use canned pumpkin puree (not canned pumpkin pie mix) in this recipe as it is easiest to work with. I find the results are always consisent with canned pumpkin.

If using fresh pumpkin purée, line a strainer with paper towel and let the puree drain for at least an hour. This helps ensure it is very well drained to help the pie set up properly.

Spices – Pumpkin pie spice can be purchased at almost any store. If you don’t use it often you can make your own homemade version with cinnamon, ground ginger, nutmeg, allspice, and ground cloves. You replace the pumpkin pie spice in this recipe with 1 teaspoon of ground cinnamon.

Evaporated Milk – Evaporated milk is has a nice creamy consistency, be you’re not using sweetened condensed milk. It can be repalced with half and half or cream if needed.

Eggs & Sugar – Large eggs should be at room temperature. A combination of brown and white sugar adds just the right amount of sweetness.

Pie Crust – I prefer homemade pie crust but of course, you can use store-bought pie dough (or even a graham crust). The crust does not need to be pre-baked (or blind-baked) for this recipe.

How To Make Pumpkin Pie

1. Line a 9-inch pie plate or pie dish with a prepared pie crust and add a sprinkle of flour and sugar to the empty crust.
2. In a medium bowl, whisk together the pie-filling ingredients.
3. Pour the pumpkin mixture into the prepared crust.
4. Bake and cool. Top it with heaps of whipped cream!!

How to Know When Pumpkin Pie is Done

Pumpkin pie will still have a slight jiggle when it’s fully cooked. It should not be wet or wiggly. Overcooking can cause cracks so once it’s cooked remove it from the oven and place it on a wire rack.

How to Store Pumpkin Pie

Fridge: Store homemade pumpkin pie lightly covered in the fridge for up to 4 days. 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.

Freezer: 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 for at least 24 hours in the refrigerator.