Classic Homemade Pumpkin Pie Recipe

ByWendy Carter
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Picture this: It’s Thanksgiving, and your aunt brings out her “famous” pumpkin pie. It’s… fine. But fine doesn’t cut it when you could make a pie so good it’ll make your relatives question their life choices.

This isn’t just any pumpkin pie—it’s the perfect balance of creamy, spiced, and flaky. No weird ingredients, no fussy techniques. Just a straight-up masterpiece that even the pickiest eaters will devour.

Ready to ruin store-bought pies for everyone? Let’s go.

Why This Recipe Works

Most pumpkin pies are either bland or taste like a candle. This one?

It’s the Goldilocks of pies—just right. The secret? Real pumpkin puree (not the watery canned stuff), a killer spice blend, and a crust that doesn’t quit. The filling sets like a dream, and the flavor?

Deep, caramelized, and begging for whipped cream. Plus, it’s easier than explaining why you took the last slice.

Classic Homemade Pumpkin Pie Recipe
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Classic Homemade Pumpkin Pie Recipe

Recipe by Wendy CarterCourse: Dessert
Servings

8

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

320

kcal

Ingredients

  • 1 unbaked 9-inch pie crust (homemade or store-bought—we won’t judge)

  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)

  • 3/4 cup granulated sugar

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground cloves

  • 1/4 tsp ground nutmeg

  • 2 large eggs

  • 1 can (12 oz) evaporated milk

  • 1 tsp vanilla extract

Step-by-Step Instructions

  • Preheat your oven to 425ºF (220ºC). Don’t skip this. Cold ovens lead to sad pies.
  • Roll out your pie crust and fit it into a 9–inch pie dish. Crimp the edges like you’re auditioning for a baking show.
  • Mix the filling: In a large bowl, whisk pumpkin puree, sugar, salt, and spices. No lumps allowed.
  • Add eggs, evaporated milk, and vanilla. Whisk until smooth. If it looks like baby food, you’re on track.
  • Pour the filling into the crust. Leave a 1/4–inch gap at the top—it’ll puff up like a proud soufflé.
  • Bake at 425ºF for 15 minutes. Then, reduce heat to 350ºF (175ºC) and bake for 35–40 more minutes. The center should jiggle slightly but not slosh.
  • Cool on a wire rack for 2 hours. Yes, you must wait. No, you can’t cheat with the fridge.

Storage Instructions

Cover leftovers (ha!) with plastic wrap or foil. Store in the fridge for up to 4 days.

For longer storage, freeze slices wrapped in plastic and foil for up to 2 months. Thaw at room temperature or reheat in a 300°F oven for 10 minutes.

Why You Should Make This Pie

Besides the obvious (it’s delicious), this pie is foolproof. No water baths, no fancy gadgets.

It’s also cheaper than bakery pies and 10x more impressive. Plus, pumpkin is packed with vitamin A, so technically, this is health food. IMO.

Nutrition Facts (Per Slice)

  • Calories: 320
  • Fat: 12g
  • Carbs: 45g
  • Protein: 6g
  • Fiber: 3g
  • Sugar: 30g

Common Mistakes to Avoid

  • Overbaking: The center should jiggle—it’ll set as it cools.

    Cracked pie = dry pie.

  • Using pumpkin pie filling: That’s pre-spiced and sweetened. You want pure pumpkin puree.
  • Skipping the pre-bake at 425°F: This ensures the crust cooks through without a soggy bottom.

Alternatives

  • Gluten-free: Use a GF pie crust.
  • Dairy-free: Swap evaporated milk for coconut milk.
  • Lower sugar: Reduce sugar to 1/2 cup or use a sugar substitute.
  • Spice it up: Add a pinch of black pepper for a subtle kick.

FAQs

Can I use fresh pumpkin instead of canned?

Sure, if you enjoy extra work. Roast and puree a sugar pumpkin, but drain excess liquid or your filling will be soup.

Why is my pie crust soggy?

Did you blind bake the crust?

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Try Now!

No? There’s your answer. Or you overfilled it.

Or underbaked it. Pick one.

Can I make this ahead of time?

Yes! Bake it 1–2 days before and store it in the fridge.

The flavors actually improve. FYI.

My pie cracked—can I fix it?

Cover it with whipped cream and pretend it’s “rustic.” No one will know.

Can I freeze the whole pie?

Yes, but freeze it unbaked for best results. Thaw overnight in the fridge before baking.

Final Thoughts

This pumpkin pie isn’t just a dessert—it’s a flex.

It’s the pie that’ll make your guests ask for the recipe (or lie and say it’s a secret). Simple, classic, and unbeatable. Now go forth and bake like your reputation depends on it. (It does.)

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