Best Homemade Pumpkin Pie Recipe
This homemade Pumpkin Pie recipe is always my family's classic addition to our Thanksgiving dessert table. Perfectly spiced and made with fresh or canned pumpkin puree, it's a crowdpleaser for any fall occasion especially when served with a dollop of whipped cream!
Servings: 12 servings
Ingredients
Filling
- 1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin puree)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 Tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 (12-ounce) can evaporated milk
Instructions
- Preheat oven to 425℉ (218℃).
- Prepare the pie crust and line a 9-inch pie plate with it, crimping the edges. Set in the fridge while preparing the filling.1 [unbaked pie crust]
- In a large bowl, whisk together the pumpkin, sugars, eggs and vanilla.1 (15-ounce) can pumpkin puree, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) light brown sugar, 3 large eggs, 1 teaspoon pure vanilla extract
- Add cornstarch, cinnamon, ginger, salt, cloves, nutmeg, and allspice, whisking well to combine. Stir in evaporated milk, then pour into the prepared pie crust.1 Tablespoon cornstarch, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1 (12-ounce) can evaporated milk
- Bake at 425℉ (218℃) for 15 minutes, then reduce the heat to 350℉ (177℃) and continue to bake for another 40-50 minutes until the edges of the pie are set and the center just barely wobbles.
- Allow the pie to cool completely for 3-4 hours, then refrigerate until ready to serve.
Notes
Storage:
- To Refrigerate: Pumpkin pie should not be left out at room temperature for longer than two hours. You should store any leftover pumpkin pie in the refrigerator, where it will keep for 3-4 days.
- To Freeze: Just bake, cool completely, then wrap carefully in a couple of layers of plastic wrap and freeze for up to 2 months. Let the pumpkin pie thaw in the fridge overnight, then on the counter for 30-60 minutes before serving.
- Avoid underbaking or over-baking the pie. An undercooked pumpkin pie won't set up all the way and the crust won't cook all the way through on the bottom. Shake the pie gently and if the center jiggles slightly, then it's ready to cool. If there is no wobble, then you probably over-baked the pie and it may crack in the center as it cools.
- Always buy pure pumpkin puree. This is different than canned pumpkin filling that is also spiced and sweetened.
- While you can use pumpkin pie spice, I prefer to use individual spices. This allows me to customize the filling more to make it to my liking.
- Start the oven at a hotter temperature, then lower it for the remainder of baking. This is a techqniue to help the filling to set and also the crust to brown from the beginning of baking before the oven temperature is reduced for majority of the cook time.
- Don't skip the cooling. If there's any step that's most important for pumpkin pie, it's cooling the pie completely to room temperature, then refrigerating! It's the best pie to make the day before.
Nutrition
Serving: 1slice | Calories: 178kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 164mg | Fiber: 2g | Sugar: 22g
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