Pumpkin Pie Recipe

closeup of a front view of a slice of pumpkin pie with whipped cream

5 from 3 votes

Pumpkin Pie is so easy to make and has the best flavor and texture. It’s made with homemade pumpkin puree, which gives the pie silky smooth texture and wonderful pumpkin flavor.

Prep Time5

Cook Time1

Cool time5

Total Time6 5

Course: Dessert

Cuisine: American

Servings:

Calories: 277kcal

Author: Lyuba Brooke

Ingredients

Pumpkin Pie Filling

2 cup homemade pumpkin puree (or 1 can of canned pumpkin puree)
1 1/2 cup evaporated milk
2 eggs
3/4 cup white granulated sugar
1/4 tsp salt
1 tbsp cornstarch
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground all spice
1/2 tsp ground nutmeg

Pumpkin Pie

1 refrigerated pie crust

US Customary - Metric

Instructions

Preheat oven to 350°.
Whisk all ingredients for pumpkin pie filling together until smooth.
Spray the pie dish with cooking spray and sprinkle some flour over it. Gently shake the dish around to spread the flour, flip it over the sink or trash can, and tap on the bottom of it to shake off excess flour.
Roll out pie dough and fit it into the pie dish, gently pressing to fit the form of the dish. The edges can be scalloped or left rustic.
Pour the filling into the pie pan.
To prevent the crust edges from browning to quickly, cut 4 strips of aluminum foil that are about 2-3 inches wide and gently wrap them around the edge of the pie dish, covering the crust.
Bake the pie for about 60 minutes. Take the pie out and let it cool to room temperature.
Cover the pie with plastic wrap and refrigerate for at least 4 hours.

Video

Notes

Is my pie done? When the pie is done, it will still giggle a little in the middle but it will not be runny. Don’t worry about it giggling, it will settle as it cools and set while it’s chilled.
Storing: Best way to store homemade pumpkin pie is in the refrigerator. Make sure to cool the pie completely and cover it air-tight with plastic wrap or aluminum foil. Properly stored, it will last up to 4 days in the refrigerator.
Freezing: You can easily freeze the whole pie after baking.
If planning of freezing the pie, bake it in an aluminum pie dish. Once the pie is baked and cooled, wrap it in a few layers of plastic wrap tightly. Wrap it in aluminum foil, label, and freeze for up to 2 months.

Nutrition