This easy pumpkin pie recipe has a rich velvety consistency chock full of warm fall spices and subtly sweet hues that beckon to taste buds near and far.
Imagine a place where your pumpkin pie has a rich warm flavor, a velvety creamy consistency, and a gorgeous presentation with no deep center cracks or breaks. Doesn’t it just call to you? Now, think of it as a simple, virtually no-fail recipe with just the right amount of traditional pumpkin pie spice. Mmmmm!
This is the easy pumpkin pie recipe my family has been making for generations. And let me tell you, we don’t just eat it during the fall season. My son asks for this very pie on his birthday in March instead of a birthday cake! How funny is that? It also makes appearances and family dinners year-round.
Looking for more delicious pies? Don’t worry I’ve got your back. We’re a pie crazy family so you know I try them all!
Important Ingredient Notes, Tips + Tricks
- Mixing; Baking up a perfect homemade pumpkin pie recipe that doesn’t sink in the middle as it cools requires a simple trick or two. The main thing is to use a handheld mixer (if you have one) instead of a stand-alone. This helps reduce the amount of air in the custard making it silky smooth. If the pumpkin custard has too much air in it, then it puffs up like a souffle as it’s baking only to sink as it cools.
- Eggs – I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter. A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
- Canned Pumpkin –This is a pumpkin pie with canned pumpkin recipe. Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your cake.
- Dried Spices- Ground spices are at their peak of flavor the first 6 months after opening.
- Evaporated Milk: This pumpkin pie filling is made with evaporated milk and just the right amount of warm fall seasonings. This differs a little from pumpkin pie with sweetened condensed milk but you’re just gonna have to trust me on this one
Storing/Freezing Tips, Serving Recommendations
- For best results, let your pie cool completely (not more than 2 hours) before preparing for storage. Just cover with plastic wrap and slide it into the fridge. Your homemade pie will stay fresh and yummy for up to 3-4 days.
- Can You Freeze This? Absolutely! I recommend freezing in a disposable aluminum pie pan for a couple of reasons. First, your favorite pie dish won’t be sentenced to the frozen abyss. Second, the disposable ones are thinner so your pie can freeze faster which prevents large ice crystals from forming. Let your pie cool completely, then wrap in several layers of plastic wrap. It helps to add a layer of aluminum foil before sliding it into the freezer. It’s also important to slow thaw in the fridge overnight before serving. You can freeze this for up to 2 months. Thawing faster or at room temp can cause weeping and make the crust soggy.
- Make-Ahead Tips: This recipe only takes about 15 minutes to put together since you only have to blend the custard ingredients and pour them into the shell. So, there isn’t much to do ahead other than maybe pre-measured pumpkin pie ingredients. Of course, you can also go the freezer route.
Step By Step How To Make Pumpkin Pie
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Combine. In a medium bowl, mix together all filling ingredients until well combined. Pour filling into prepared pan.
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Bake in a 425°F oven for 15 minutes. Remove from oven and add a foil collar.
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Reduce oven temperature to 350°F and continue baking for 40-50 minutes or until a toothpick inserted into the center comes out clean and filling is set.
More Of My Dessert Pie Recipes
- Sour Cream Apple PieÂ
- Oreo Pie
- Blackberry PieÂ
- Banana Cream Pie RecipeÂ
- Strawberry Pie
- Peaches And Cream PieÂ
- Atlantic Beach Pie
- Kool Aid Pie
Pumpkin Pie
This easy pumpkin pie recipe has a rich velvety consistency chock full of warm fall spices and subtly sweet hues that beckon to taste buds near and far.
Servings: 12 Servings
Ingredients
- 2 large eggs beaten
- 1 (16-ounce) canned solid packed pumpkin
- 2 tablespoons molasses
- 3/4 cup brown sugar firmly packed
- 1/2 teaspoon salt
- 1 teaspoon dried ground cinnamon
- 1/2 teaspoon dried ground ginger
- 1/4 teaspoon dried ground cloves
- 1/4 teaspoon dried ground nutmeg
- 1 tablespoon all-purpose flour
- 1 (12-ounce) canned evaporated milk
- 1 (9-inch) deep-dish pie crust unbaked
Instructions
- Prep. Preheat oven to 425°F. Press pie crust into a 9" pie pan.
- Combine. In a medium bowl, mix together all filling ingredients until well combined. Pour filling into prepared pan.
- Bake in a 425°F oven for 15 minutes. Remove from oven and add a foil collar. Reduce oven temperature to 350°F and continue baking for 40-50 minutes or until a toothpick inserted into the center comes out clean and filling is set. Enjoy!
Fans Also Made:
Notes
- Mixing; Baking up a perfect homemade pumpkin pie recipe that doesn’t sink in the middle as it cools requires a simple trick or two. The main thing is to use a handheld mixer (if you have one) instead of a stand-alone. This helps reduce the amount of air in the custard making it silky smooth. If the pumpkin custard has too much air in it, then it puffs up like a souffle as it's baking only to sink as it cools.
- Eggs – I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter. A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
- Canned Pumpkin –This is a pumpkin pie with canned pumpkin recipe. Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your cake.
- Dried Spices- Ground spices are at their peak of flavor the first 6 months after opening.
- Evaporated Milk: This pumpkin pie filling is made with evaporated milk and just the right amount of warm fall seasonings. This differs a little from pumpkin pie with sweetened condensed milk but you’re just gonna have to trust me on this one
Nutrition
Serving: 1/12 of the recipe | Calories: 191kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3.3g | Cholesterol: 37mg | Sodium: 195mg | Potassium: 166mg | Sugar: 21g | Vitamin A: 50IU | Calcium: 24mg
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Not a wimpy pie! Not sweet, very hearty flavor. First time I’ve ever made a pumpkin pie from scratch. It was easy and the flavor is amazing! I allowed the ingredient’s flavors to really meld by prepping the filling and then refrigerating overnight. I baked it about 10 minutes longer than specified in the recipe to get a fairly clean toothpick,