Homemade pumpkin pie is a Thanksgiving staple however this recipe is so easy, you’ll be lured to make it all year long! With completely spiced pumpkin filling baked into a flaky crust, this pie is so far better than store-bought.

Recipe Summary.

Why you’ll like it: Pumpkin pie is a vacation traditional however if you actually wish to have your visitors going to the table, you can’t do any much better than this homemade pumpkin pie recipe.

The length of time it takes: 10 minutes of prep time, plus an hour of baking; permit 2 hours to cool the pie before serving

Devices you’ll require: Pie plate, whisk, blending bowl

Portions: 8

Slice of pumpkin pie with whipped cream, one bite removed.Slice of pumpkin pie with whipped cream, one bite removed.

Can you purchase a pumpkin pie at any supermarket in the nation from September to December every year? Sure! However homemade pumpkin pie is genuinely something unique.

Whether we’re talking texture, taste, or simply your basic cozy-comfort-food-goodness, homemade pumpkin pie beats store-bought on every front. The only thing supermarket pies have opting for them is the benefit element.

Fortunately, this pumpkin pie recipe is likewise a cinch to work up. Start with your preferred pie crust or a cooled crust, and after that it’s simply a matter of blending together the fillingingredients No unique devices required– not even a mixer!

While pumpkin pie is a needs to for Thanksgiving, when it’s this simple to make and this scrumptious, you’ll be making it all year long.

About this Homemade Pumpkin Pie

  • Perfect custard texture Homemade pumpkin pies have a texture that’s nearly … bouncy, for absence of a much better word. (You understand what I suggest, best?!) That’s since the filling is custard-based. A great deal of supermarket pies are developed for a prolonged shelf-life and the texture suffers as an outcome.
  • Easy to make It takes simply 10 minutes of effort to make this pumpkin pie if you utilize store-bought crust. Which implies you’ll still have a lot of time to make mashed red potatoes, cranberry sauce, stuffing, sweet potato casserole, and all your other preferred Thanksgiving recipes.
  • A Thanksgiving staple Is it even possible to end Thanksgiving supper without a piece of pumpkin pie and a dollop of whipped cream? I do not believe so! This is your essential pumpkin pie recipe– absolutely nothing speculative or strange here, simply a traditional, old-fashioned homemade pie. (However if you do wish to change things up, I have actually got some concepts later on in this post!)
Overhead view of pumpkin pie garnished with whipped cream.Overhead view of pumpkin pie garnished with whipped cream.

Ingredients You’ll require

  • Pie Crust— Either store-bought or your preferred homemade crust.
  • Eggs— The filling of pumpkin pie is a custard, which implies you’ll require eggs.
  • Pure Pumpkin Puree— Make certain you do not purchase pumpkin pie mix! It’s frequently offered best beside the cans of pumpkin puree, however pumpkin pie mix has spices and sweetener included.
  • Granulated Sugar— Pumpkin has some natural sweet taste, however inadequate to bring a dessert.
  • Spices— Ground cinnamon, ginger, nutmeg, and cloves bring all the comfort. If you choose, replace homemade pumpkin pie spice.
  • Salt— In a sweet recipe like this homemade pumpkin pie, salt brings a little balance and improves the general taste.
  • Vaporized Milk— Not to be puzzled with condensed milk, which is sweetened.
  • Whipped Cream— Usage store-bought or go above and beyond and make your own. (Or go the additional– additional mile and make cinnamon whipped cream.)
Ingredients needed for recipe, including pumpkin puree.Ingredients needed for recipe, including pumpkin puree.

What If I Can’t Discover Pumpkin Puree?

In the past, there have actually been pumpkin puree lacks right around the vacations. Do not worry! You can quickly replace canned butternut squash puree rather. You likely will not even observe a distinction in the taste of your pie considering that butternut squash is carefully associated to the pumpkin range utilized to make canned puree.

How to make Homemade Pumpkin PIe

Preheat your oven to 425 ° F. If you are utilizing a cooled pie crust, let it come to space temperature level.

Blend the eggs in a big blending bowl till they’re mixed, then blend in the pumpkin puree, sugar, spices, and salt.

Stir in the vaporized milk and continue to stir till the filling mix is smooth and mixed entirely.

Pumpkin pie filling, mixed, not yet in a pie crust.Pumpkin pie filling, mixed, not yet in a pie crust.

Press the pie crust into a pie meal, then position the meal on a flat pan. Put the filling into the crust.

Bake for 15 minutes at 425 ° F, then lower the oven temperature level to 350 ° F and continue baking for another 45 to 55 minutes. When the pie is done, the filling will be set and a knife placed into the center will come out tidy.

Bake pumpkin pie on a cooling rack.Bake pumpkin pie on a cooling rack.

Cool the pie on a cake rack for 2 hours, then serve instantly or cool.

Slice of pumpkin pie with a bite taken out of it.Slice of pumpkin pie with a bite taken out of it.

Frequently Asked Questions

Is pumpkin pie indicated to be consumed hot or cold?

Pumpkin pie is finest taken pleasure in at space temperature level or cooled. While you can consume it warm, the filling is most likely to exude and run.

What’s the distinction in between vaporized and condensed milk in pumpkin pie?

Condensed milk is sweetened, so a pumpkin pie made with condensed milk does not typically require sugar (or it requires much less). Vaporized milk is unsweetened, so pumpkin pie made with it will have sugarcoated.

Is it fine to leave pumpkin pie out over night?

Homemade pumpkin pie ought to not be neglected overnight. It can be left at space temperature level for as much as 2 hours and after that, it ought to be cooled.

Modifications You Can Make

  • Include crunch Candied pecans, walnuts, or pepitas include a good contrasting texture to velvety pumpkin pie. Spray them on right before serving.
  • Make it crustless Although you most likely would not wish to do this on Thanksgiving Day, if you desire a brightened pumpkin pie, you can make it without the crust– similar to crustless quiche! It’s still sliceable and scrumptious, with less calories and carbohydrates.
  • Usage fresh pumpkin You can make your own pumpkin puree by roasting a sugar pumpkin and pureeing it. I advise letting the liquid drain off in a screen lined with a cheesecloth, which much better mimics the thicker consistency of canned pumpkin.
  • Develop cut-outs for the top If you make your own crust, or have an extra crust from the bundle, you can utilize little cookie cutters to eliminate leaves, acorns, pumpkins, and other fall shapes; brush them with an egg wash, spray them with sanding sugar, and bake them independently at 350ºF till they’re golden brown. Location the cut-outs on top of the pie right before serving.

Tips for Success

  • Utilize a top quality crust If you’re selecting a store-bought crust, you wish to select an excellent one! While the pumpkin filling is the star of the program, the crust is an essential supporting gamer, so you desire it to be buttery and flaky.
  • Let it cool before cutting Pumpkin pie is among those uncommon baked products that actually isn’t much better warm. If you cut into it before cooling, it will exude all over the plate and the texture will not be as pleasing.
  • Watch on the crust If you observe the edges are browning too rapidly, you can cover the crust with a pie guard or strips of foil.
Pumpkin pie on a white plate.Pumpkin pie on a white plate.

Make Ahead Concepts

This homemade pumpkin pie can be made up to 2 days ahead of time. Merely bake the pie, let it cool entirely, and shop it covered in the fridge till you’re prepared to serve.

Storage Recommendations

Remaining homemade pumpkin pie can be kept in an airtight container in the fridge for 3 to 4 days. You can likewise freeze it for as much as 3 months; let it thaw in the fridge before serving.

Did you make this? Make certain to leave an evaluation listed below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Slice of pumpkin pie, viewed from above, with whipped cream.Slice of pumpkin pie, viewed from above, with whipped cream.

Preparation Time: 10 minutes

Prepare Time: 1 hour

Cooling Time: 2 hours

Overall Time: 3 hours 10 minutes

8 portions

Avoid your screen from going dark

Homemade pumpkin pie is a Thanksgiving staple, however this recipe is so easy, you’ll be lured to make it all year long!


  • Preheat oven to 425 ° F.

  • If utilizing a cooled pie crust, let it come to space temperature level for a couple of minutes while you prepare the filling.

  • In a big blending bowl, blend eggs till mixed. Include the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Blend till mixed. Stir in vaporized milk till till all the ingredients are completely integrated and the mix is smooth.

  • Location the pie crust in a 9 inch pie meal or pan, pushing it carefully versus the bottom and sides of the pie meal.

  • Location the pie meal on a flat pan. Thoroughly put the pumpkin filling into the ready pie crust.

  • Bake at 425 ° F for 15 minutes. Then, lower the oven temperature level to 350 ° F and continue baking for another 45 to 55 minutes, or till the filling is set and a knife placed into the center of the pie comes out tidy.

  • Eliminate the pie from the oven and let it cool entirely (a minimum of 2 hours) on a cake rack. The pie will continue to set as it cools. After pie has actually pertained to space temperature level (2 hours), serve instantly or cool till prepared to serve.

  • Serve with whipped cream if wanted.


  • If wanted, replacement 2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.
  • Pumpkin pie ought to be cooled. It will keep for as much as 4 days, covered with cling wrap or foil.

Nutrition Details

Serving: 1 piece, Calories: 264 kcal, Carbohydrates: 38 g, Protein: 6 g, Fat: 10 g, Hydrogenated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.01 g, Cholesterol: 59 mg, Salt: 298 mg, Potassium: 280 mg, Fiber: 2 g, Sugar: 25 g, Vitamin A: 8443 IU, Vitamin C: 3 mg, Calcium: 139 mg, Iron: 2 mg

This site offers approximate nutrition info for benefit and as a courtesy just. Nutrition information is collected mostly from the USDA Food Structure Database, whenever readily available, or otherwise other online calculators.

Did You Make This? Make certain to submit a picture & & tag me at @RachelCooksBlog. I like seeing what you made!