The tantalizing aroma of homemade Pumpkin Pie baking in the oven is a well-loved part of all of my holiday memories! This easy-to-make pie is a staple of holiday traditions that you should definitely try your hand at!
Homemade Pumpkin Pies are the Quintessential Thanksgiving Dessert!
Pumpkin Pie is usually associated with the fall season, specifically around Thanksgiving and the winter holidays, but this delicious desert is delectable any time of year. Holiday season is not the only time of year to enjoy the many delights of pumpkin pie. In my book, it is a year-round reward!
The delicious, sweet spices make my pumpkin pie a pleasure, filled with warmth and goodness that is so comforting. It is not hard to make, and a homemade pumpkin pie is always tastier than the store-bought variety. The love is baked right in, and the taste is fresh and fantastic!
Check out my butter pie crust recipe to get ready to make this pumpkin pie. This fool-proof recipe is so versatile and delicious, super buttery, and perfect for pumpkin pie.
A pre-made pie crust you can pick up at the supermarket may be easier, but you will be so happy to serve one you have proudly made yourself. It is bakery-level good!
I know you will love this pumpkin pie recipe, no matter when you make it. Save it for the upcoming holiday season or get started now. Practice makes perfect, after all!
The ingredients list is not long, as there is no need to overdo a classic. Keeping it simple is my strategy, and this pumpkin pie is a cinch to prepare.
Prep time is quick – just 15 minutes, then the baking magic happens while you tend to your holiday to-dos. Give it some time to cool, and your pie will be ready to enjoy for dessert!
Butter Pie Crust
Use a ready-made pie crust from the refrigerated section at your local grocery store, or make this fabulous, flaky all-butter pie crust! Cut the recipe in half to make a single pumpkin pie, or use it as-is for two!
- All-Purpose Flour - To form the bulk of your pie crust.
- Salt - Adds flavor to your pie crust!
- Butter - Creates the light, flaky crust texture that compliments your pumpkin pie filling so well!
- Water - An important part of holding your dough together and creating the steam that adds flakiness in the resulting crust.
Pumpkin Pie Filling
I've listed all of the usual suspects in pumpkin pie spice blends here, but you can also try my favorite recipe for homemade pumpkin pie spice here! Or try a dash of pepper in your spice blend for a surprising new twist!
- Canned Pumpkin (15 ounce can) – Be sure to get plain canned pumpkin, not pumpkin pie filling in a can. Canned pumpkin tastes just as good as fresh pumpkin, and it is so much easier to work with!
- Sweetened Condensed Milk (14 ounce can) – So thick and sweet, and it pairs perfectly with the creamy pumpkin puree!
- Egg – A single large egg adds just the right amount of richness, texture, and structure to your tasty pie!
- Ground Cinnamon – The most commonly used warm baking spice that we all love!
- Ground Ginger – Zesty ginger adds a great, fresh flavor.
- Ground Nutmeg – One of my personal favorites, and freshly grated nutmeg is a real treat!
- Ground Cloves (or Allspice) – Strong and sweet…a little goes a long way.
- Ground Mace (optional) – Woody and wonderful tasty mace adds something special to a pumpkin pie spice blend.
🔪 Step-by-Step Instructions
Once you gather your ingredients, it is time to get going. With your pie crust ready to go, the rest of the recipe is a piece of cake…or in this case, a piece of pie!
- In a large bowl combine the canned pumpkin, sweetened condensed milk, egg, and spices. Whisk together until everything is incorporated and even.
- Pour the batter into the par-baked pie crust. Fill ¾ full with the batter.
- Bake your pumpkin pie at 375 degrees F (190 degrees C) for about 55 minutes or until the center is almost set. It will still tend to look a bit jiggly in the center, but that is expected. *If your pie crust edges are browning too quickly, simply use aluminum foil strips or pie strips to wrap the pie crust edges around the 25–30-minute mark during baking so they do not burn.
- Remove your pie from the oven and place it onto a wire rack. Allow the pie to cool for 3 hours at least, and longer if possible. Pumpkin pie tastes best when it is served nice and cold. *Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.
As the pumpkin pie bakes in the oven, the scents will permeate the air and you will hear your belly grumbling. The inviting scent is so familiar, and you will be reminiscing about childhood holidays with family and friends!
Serve your pie with a scoop of simple vanilla ice cream sprinkled with cinnamon. Or top off your slice with some wonderfully sweet homemade chantilly cream for an extra special combo! Enjoy!
🥡 Storing & Reheating
Since your pumpkin pie (as well as all custard pies) have eggs in the filling, it should be refrigerated between servings. Wrap the pie with aluminum foil and store in the refrigerator for up to 2-3 days.
You can also freeze it for the future. Let it defrost in the fridge before serving.
Pumpkin Pie Crust
- 1 butter pie crust (or store bought pie pastry 9 inch)
Pumpkin Pie Filling
- 1 can pumpkin (15-ounce can)
- 1 can sweetened condensed milk (14-ounce can)
- 1 large egg
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (or allspice)
- 1 pinch ground mace (optional)
Pumpkin Pie Crust
- Preheat oven to 375 degrees F (190 degrees C).
- Place pie crust pasty in a 9 inch pie pan. Flute the edges or use a fork on the edges if desired.
- Line the pie crust pastry with tin foil or parchment paper. Add in pie weights, dry beans, or rice to weigh it down making sure that the weights are evenly distributed.
- Par-bake the pastry pie crust for 10 minutes at 375 degrees F (190 degrees C).
- Remove the foil and pie weights (careful - they will be hot!). Set aside.
Pumpkin Pie Filling
- In a large bowl combine together the pumpkin, sweetened condensed milk, egg and spices. Whisk till well combined.
- Pour the batter into the par-baked pie crust. Only fill the crust to about ¾ full with the filling.
- Bake your pumpkin pie at 375 degrees F (190 degrees C) for about 55 minutes or until the center is almost set. It will still tend to look a bit jiggly, but that's OK. *If your crust edges are browning too quickly, use aluminum foil strips to wrap the pie crust edges around the 25-30 minute mark during baking.
- Remove from oven and place on a wire rack. Allow the pie to cool for 3 hours at least, and longer if possible. *Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!