There’s something special about a classic homemade pumpkin pie that brings warmth to any gathering. The sweet, spiced filling and flaky crust make it a favorite during the fall season, especially around Thanksgiving. If you’re looking for comfort and deliciousness, this recipe has you covered!

Why make this recipe

Making your own pumpkin pie is not only satisfying, but it also allows you to control the ingredients. Plus, there’s nothing quite like filling your home with the smell of spices as the pie bakes in the oven. This recipe is simple, straightforward, and perfect for both beginner bakers and seasoned pros. Homemade pie is always better than store-bought, and this one will impress your family and friends!

How to prepare Classic Homemade Pumpkin Pie

Making pumpkin pie is a fun and rewarding experience! Follow these easy steps, and you’ll have a delicious pie ready in no time.

Ingredients:

1 unbaked 9-inch pie crust (homemade or store-bought—we won’t judge)
1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 large eggs
1 can (12 oz) evaporated milk
1 tsp vanilla extract

Steps:

Preheat your oven to 425ºF (220ºC). Don’t skip this. Cold ovens lead to sad pies.
Roll out your pie crust and fit it into a 9-inch pie dish. Crimp the edges like you’re auditioning for a baking show.
Mix the filling: In a large bowl, whisk pumpkin puree, sugar, salt, and spices. No lumps allowed.
Add eggs, evaporated milk, and vanilla. Whisk until smooth. If it looks like baby food, you’re on track.
Pour the filling into the crust. Leave a 1/4-inch gap at the top—it’ll puff up like a proud soufflé.
Bake at 425ºF for 15 minutes. Then, reduce heat to 350ºF (175ºC) and bake for 35-40 more minutes. The center should jiggle slightly but not slosh.
Cool on a wire rack for 2 hours. Yes, you must wait. No, you can’t cheat with the fridge.

How to serve Classic Homemade Pumpkin Pie

Serve your pumpkin pie with a generous dollop of whipped cream on top. You can also sprinkle a bit of cinnamon for extra flair. If you want to get fancy, a scoop of vanilla ice cream on the side is always a crowd-pleaser.

How to store Classic Homemade Pumpkin Pie

Once your pie has completely cooled, cover it loosely with plastic wrap or aluminum foil. It can be stored in the fridge for up to 4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn!

Tips to make Classic Homemade Pumpkin Pie perfectly

Use fresh spices for the best flavor.
Make sure your pie crust is cold before rolling it out. This helps it keep its shape when baking.
Test the pie for doneness by inserting a knife into the center; it should come out clean.
If the crust is browning too quickly, cover the edges with aluminum foil during baking.

Variations

For a twist on the classic recipe, try adding a splash of bourbon or rum to the filling. You can also mix in some chocolate chips for a delightful chocolate pumpkin pie! For a healthier version, substitute granulated sugar with maple syrup or honey.

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can! Just make sure to cook and puree the pumpkin until smooth before using it in the recipe.

Q: How can I tell when the pie is done?
A: The pie is done when the center jiggles slightly but doesn’t slosh. A knife inserted in the center should come out clean.

Q: Can I make the filling ahead of time?
A: Absolutely! You can prepare the filling in advance and store it in the refrigerator for up to 24 hours before pouring it into the crust and baking.

With this simple and tasty recipe, you’ll be sure to enjoy every slice of your Classic Homemade Pumpkin Pie. Happy baking!