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

The Best Ever Homemade Pumpkin Pie Recipe via Littlemisskate.ca

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)

The Best Ever Homemade Pumpkin Pie Recipe via Littlemisskate.ca

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.The Best Ever Homemade Pumpkin Pie Recipe with homemade crust via Littlemisskate.ca

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.

How to cook a pie crust for pimpkin pie via LittleMissKate.ca

Bake at 425 degrees for about 10-15 minutes. Once it is starting to look flakey and no longer wet it is ready.The Best Ever Homemade Pumpkin Pie Recipe with homemade pie crust via LittleMissKate.ca

While the crust is in the oven make the filling.  Start by beating the eggs until they are well combined.The Best Ever Homemade Pumpkin Pie Recipe via LittleMissKate.ca

Add the remaining ingredients and mix well.The Best Ever Homemade Pumpkin Pie Recipe via LittleMissKate.ca

Once the crust is partially baked pour the filling into the crust.The Best Ever Homemade Pumpkin Pie Recipe via LittleMissKate.ca

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. 

The Best Ever Homemade Pumpkin Pie Recipe with canned pumpkin via LittleMissKate.ca

Cool completely. Serve topped with whipped cream.

The Best Ever Homemade Pumpkin Pie Recipe via LittleMissKate.ca

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:

Best Homemade Pumpkin Pie Recipe with Canned Pumpkin Recipe

Thanksgiving Recipe Ideas

Need more Fall recipe inspiration then check out Baked Brie with Maple Bacon Apples or Pumpkin Pie Bars.

Mini Pumpkin Pies Recipe

Mini Pumpkin Pies Recipe

Pumpkin Pie Bars Recipe

Pumpkin Pie Pars

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies - moist and delicious you will be enjoying these cookies all year long! A tasty recipe that is easy to make with little helpers

 

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.

Save

Save

Save

Save

Save

Save

Save

Sharing is caring!

The Exploring Family Newsletter

Want to be in know for all of the local events and activities in the Greater Toronto Area for families? Join the FREE information packed The Exploring Family Monthly Newsletter. Every month we will send you a roundup of great things to do with your family, easy recipes and giveaways!

You have Successfully Subscribed!