Bringing a homemade pumpkin pie to a get together is a sure way to be remembered. The spices in the pie bring feelings of warmth, comfort, and nostalgia. My easy, homemade pumpkin pie recipe is a favorite with family and friends. I’m sure it’ll be a favorite at your table too!
I’m one of those pumpkin lovers. I enjoy all things pumpkin. They are one of my favorite things to grow and preserve.
My grandmother gave me her basic pumpkin pie recipe and I tweaked it a little to make it my own. She thoroughly approved my version by do something rare for her, she asked for another slice!
My pumpkin pie recipe is a favorite of my husband, J. Most people think of it as a holiday dessert, but he often requests it throughout the year. For us, it’s a comfort food, especially with whipped cream on top!
In This Article
Easy, Homemade Pumpkin Pie Recipe
You can use preserved pumpkin, store bought canned pumpkin, or fresh pumpkin. We prefer to use fresh pumpkin if we still have any when I’m ready to bake a pie.
To Use Fresh Pumpkin:
I begin by cutting the pumpkin in half and removing all the seeds. Then I place it upside down in a shallow baking pan. You want to add enough water to just reach the rim of the pumpkin rind. Next, bake the pumpkin on 400 for about an hour, depending on your altitude. You want the pumpkin to be soft.
Remove the pumpkin from the oven and let it cool. When it’s cool enough to handle, scrape the pumpkin flesh from the rind and puree in a blender or mixer.
If you don’t like this way, you can cut the pumpkin into slices, peel and cube those slices. Cover the bottom of a large pot with water and add your chunks. Bring them to a boil and cook down. The process of “cooking down” is to remove all the liquid from the pumpkin. The pumpkin will begin to thicken as the water leaves it. You’ll know it’s ready when you don’t see liquid during stirring, and the pumpkin is dark orange and thick like canned pumpkin.
Be sure you keep a constant eye on it and keep it stirred. It will burn quickly once it thickens. Watch out for the bubbling air pockets, they will pop and burn you. This is why I prefer the oven. I forget things on the stove sometimes, I just do.
Homemade Pumpkin Pie Recipe
Ingredients:
2 large eggs
½ cup sugar
1 ½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground ginger
¼ teaspoon ground cloves
16 ounces pumpkin
12 ounces evaporated or whole milk
Instructions:
1.Preheat oven to 425 degrees F and prepare your crust. Place the prepared crust in your 9″ deep dish pie plate.
2. In a medium bowl, beat eggs with wire whisk or electric mixer.
3. Add the other ingredients in order mixing well after each addition.
4. To keep from spilling the pie filling, place the pastry lined pie plate on the middle rack of your oven. Pour the filling into the pie plate.
5. Bake for 15 minutes on 425 degrees then decrease the baking temperature to 350 degrees F. Continue baking 45 minutes or until a knife, inserted into the middle of the pie, comes out clean.
6. Cool the pie on the counter or in the refrigerator for 4 hours before serving. This allows the pie to set.
7. Depending on your altitude and temperature, it may not take this long. I usually make my pies the day before or early in the morning.
We like to top ours with whipped cream.
TFL Favorite Pumpkin Pie
- 9" deep dish pie crust
- 2 large eggs
- ½ cup sugar
- 1 ½ teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 16 ounces pumpkin
- 12 ounces milk
- Preheat oven to 425 degrees F and prepare your crust. Place the prepared crust in your 9″ deep dish pie plate.
- In a medium bowl, beat eggs with wire whisk or electric mixer.
- Add the other ingredients in order mixing well after each addition.
- To keep from spilling the pie filling, place the pastry lined pie plate on the middle rack of your oven. Pour the filling into the pie plate.
- Bake for 15 minutes on 425 degrees then decrease the baking temperature to 350 degrees F. Bake 45 minutes or until a knife, inserted into the middle of the pie, comes out clean.
- Cool the pie on the counter or in the refrigerator for 4 hours before serving. This allows the pie to set.
- Depending on your altitude and temperature, it may not take this long. I usually make my pies the day before or early in the morning.
Nutrition
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