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Pumpkin Pie Recipe

Pumpkin Pie Recipe

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Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 8 Servings

Ingredients

  • 1 9- inch deep dish pie crust homemade or store-bought, unbaked
  • 15- ounce can of pumpkin puree or fresh pumpkin puree
  • 3/4 cup granulated sugar
  • 12- ounce can of evaporated milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves

Instructions

  • Start by preheating your oven to 425°F.
  • In a large mixing bowl, whisk together the pumpkin puree and eggs until well blended. In another bowl, combine the sugar, cinnamon, salt, ginger, and cloves, ensuring the spices are evenly distributed. Gradually mix the dry ingredients into the pumpkin mixture until fully incorporated. Slowly stir in the evaporated milk, blending until smooth.
  • Pour the pumpkin filling into the unbaked pie crust, being careful not to overfill. Place the pie in the preheated oven and bake at 425°F for 15 minutes. After the initial baking time, lower the oven temperature to 350°F and continue baking for an additional 40 to 50 minutes, or until the pie is fully set. To check for doneness, gently shake the pie; the center should have a slight jiggle but will firm up as it cools. Alternatively, you can test it by inserting a sharp knife into the center—if it comes out clean, the pie is ready.
  • Once baked, allow the pie to cool completely on a wire rack before serving. For an extra touch, garnish with whipped cream and a drizzle of caramel pecan topping, if desired.

Notes

Make Ahead Instructions: Prepare the entire pie a day in advance and store it in the refrigerator, or make the pie crust and filling separately, storing them in the refrigerator until you’re ready to bake the next day.
Storage Instructions: Homemade pumpkin pie should be refrigerated if not consumed within 2 hours of being left out, unlike store-bought versions that contain preservatives. Leftovers will keep fresh in the refrigerator for 3-4 days. Ensure the pie is fully cooled before covering it loosely with plastic wrap for storage.
Freezing Instructions: Cooked pumpkin pie can be frozen for up to 3 months when wrapped well. You can also freeze the pie crust for up to 3 months. Thaw the pumpkin pie overnight in the refrigerator before serving.
Caramel Pecan Topping:
  • ½ cup light brown sugar, packed
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon butter
  • ½ cup chopped pecans
  • ½ teaspoon vanilla extract
In a small saucepan over medium-high heat, combine brown sugar, cream, corn syrup, and butter. Bring to a boil, then reduce the heat and simmer, uncovered, for about 5 minutes, stirring frequently. Remove from heat and stir in the chopped pecans and vanilla. The topping will thicken as it cools. Spoon over cooled pumpkin pie slices and top with whipped cream.