No fall is complete without lots and lots of pumpkins. Going to the pumpkin patch, carving pumpkins, decorating our houses with pumpkins. Pumpkins are a quintessential part of fall. And of course so is pumpkin pie. It is a deliciously rich pie; a perfect autumn dessert (hello Thanksgiving!). Luckily making pumpkin pie is quite easy and tasty! If you are looking for a tied and true recipe then you need to whip up this homemade pumpkin pie recipe – trust me it is THE BEST, and the only recipe you need.
Fall Favourite Pumpkin Pie
Making homemade pumpkin pie does not need to be complicated. If you are feeling adventurous, you can use fresh pumpkin. But for the rest of us, canned pumpkin will do just fine (tip you will find this in the baking isle). Now if you are in a time crunch you can buy a pre-made pie crust, but I do encourage you to make your own and you can find step by step instructions with lots of photos for a tasty homemade pie crust recipe.
The Best Every Homemade Pumpkin Pie Recipe with Canned Pumpkin
Ingredients – Printer friendly version at the bottom of the posts
1 9 inch pie pastry
2 large eggs
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups pumpkin puree
1 ½ cups evaporated milk
Whipped cream (optional)
Directions For Homemade Pumpkin Pie
First make the pie pastry and line a 9 inch pie pan with the pie pastry. Prick the pastry with a fork.
Pumpkin pie is a custard filled pie so the pie crust needs to be partially baked before being filled. To partially bake the pastry you will need to press aluminum foil onto the pastry and weigh it down with something like dried beans or rice. This will prevent the crust from falling into the pan.
Bake at 425 degrees for about 10-15 minutes. Once it is starting to look flakey and no longer wet it is ready.
While the crust is in the oven make the filling. Start by beating the eggs until they are well combined.
Add the remaining ingredients and mix well.
Once the crust is partially baked pour the filling into the crust.
Put it back in the oven and bake at 425 degrees for 15 minutes. Then reduce the heat to 350 degrees and bake for an additional 45 minutes. If you bake it too long the filling will begin to split. You can remove the pie from the oven when the filling has started to firm up, it will still jiggle slightly in the center.
Cool completely. Serve topped with whipped cream.
This recipe always makes too much filling for one pie. If you are only making one pie use this recipe and store the remaining filling for later. You can freeze it for a future recipe or use it to make anything calling for pumpkin pie filling.
Pin it for later:
Thanksgiving Recipe Ideas
Need more Fall recipe inspiration then check out Baked Brie with Maple Bacon Apples or Pumpkin Pie Bars.
Pumpkin Chocolate Chip Cookies
The Best Ever Homemade Pumpkin Pie Recipe
Ingredients
- 1 9 inch pie pastry
- 2 large eggs
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 cups pumpkin puree
- 1 ½ cups evaporated milk
- Whipped cream optional
Instructions
- First make the pie pastry and line a 9 inch pie pan with the pie pastry. Prick the pastry with a fork.
- Pumpkin pie is a custard filled pie so the pie crust needs to be partially baked before being filled. To partially bake the pastry you will need to press aluminum foil onto the pastry and weigh it down with something like dried beans or rice. This will prevent the crust from falling into the pan.
- Bake at 425 degrees for about 10-15 minutes. Once it is starting to look flakey and no longer wet it is ready.
- While the crust is in the oven make the filling. Start by beating the eggs until they are well combined.
- Add the remaining ingredients and mix well.
- Once the crust is partially baked pour the filling into the crust.
- Put it back in the oven and bake at 425 degrees for 15 minutes. Then reduce the heat to 350 degrees and bake for an additional 45 minutes. If you bake it too long the filling will begin to split. You can remove the pie from the oven when the filling has started to firm up, it will still jiggle slightly in the center.
- Cool completely. Serve topped with whipped cream.
I love pumpkin pie but I’ve never made one myself. This makes me feel like I can- maybe this is the year! 🙂
Pumpkin pie is something my MIL loves to bake for our family at this time of year. She is also always trying new recipes to try, so she will be thrilled to give this one a try!