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5 from 1 vote

Easy Homemade Pumpkin Pie

This Easy Homemade Pumpkin Pie is a classic addition to any Thanksgiving dessert table! Perfectly spiced and made with fresh or cannned pumpkin puree, this pleasing pumpkin pie is perfect with a dollop of sweetened whipped cream!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 178kcal
Author: Amy Nash



  • 1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin puree)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 Tablespoon cornstarch
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • teaspoon allspice
  • 1 can evaporated milk


  • Preheat oven to 425 degrees F.
  • Prepare the pie crust and line a 9-inch pie plate with it, crimping the edges. Set in the fridge while preparing the filling.
  • In a large bowl, whisk together the pumpkin, sugars, eggs and vanilla.
  • Add cornstarch, cinnamon, ginger, salt, cloves, nutmeg, and allspice, whisking well to combine. Stir in evaporated milk, then pour into the prepared pie crust.
  • Bake at 425 degrees F for 15 minutes, then reduce the heat to 350 degrees F 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.


Serving: 1slice | Calories: 178kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 164mg | Fiber: 2g | Sugar: 22g