Pumpkin Pie is a classic favorite for the Holidays. After enjoying a delicious meal with family, it’s the perfect dessert to end the night!
When Fall is here, that means it’s time to make the most iconic Autumn pies. If you like this Pie Recipe, you’ll absolutely love my Pecan Pie and Apple Crisp Pie this holiday season.
Why You’ll Love This Pie?
- Simple steps for an easy to make dessesrt, even if it’s your first time making a pie.
- Perfect for family gatherings, Thanksgiving dinners, or cozy get-togethers with friends.
Sabrina’s Pumpkin Pie Recipe
Traditional Pumpkin Pie is a rich, creamy dessert that has all of the crisp, savory flavors of Autumn. Add a spoonful of whipping cream, snuggle up with a fuzzy blanket and enjoy a slice of pie. If this is your first time making your own homemade pie, this is the perfect recipe for you. The steps are easy to follow, the prep is simple, the cook time is reasonable, and you end up with a rich pie that’s perfect for family gatherings, Thanksgiving dinners, or cozy get-togethers with friends.
Recipe Card
Ingredients
- 1 unbaked pie crust
- 15 ounces pumpkin puree
- 3/4 cup sugar
- 2 large eggs
- 1/4 teaspoon salt
- 12 ounces evaporated milk
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg , freshly grated
Instructions
- Preheat oven to 425 degrees.
- Line your pie plate with your unbaked pie crust.
- Whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, salt and nutmeg in a large bowl then pour it into the pie crust.
- Bake for 15 minutes.
- Lower the temperature to 350 degrees then bake for an additional 35-40 minutes.
Video
Nutrition
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Sabrina’s Tips
After the pie has been cooked during the initial 15 minutes, cover the edges with tinfoil by wrapping tinfoil around the exposed edge of pie crust and continue baking until ready. This will help keep your pie crust from burning.
Table of contents
About this Recipe
The pie filling is really easy to make and if you are using a pre-made pie crust for this recipe, all you have to do to make the pie is to mix together pumpkin puree, eggs, evaporated milk, ground cinnamon, ginger, salt, and ground nutmeg. Then, you pour the filling into the crust and put the crust in the pie pan. Smooth the pumpkin filling with a spatula and work out any bubbles before putting it into the oven and letting it cook. Once the crust is crunchy and golden brown, pull it out and let the pie cool on a wire rack.
Ingredients
- Pumpkin: Canned pumpkin is really great for this recipe because it’s already pureed.
- Spices: If you have the ability to grind your spices fresh, then that is the best. But preground spices will work great to make this incredibly flavorful! If using a premade blend of pumpkin spice, use 1.5 teaspoons of this mix.
- Cream: I am using evaporated milk, but you can use heavy cream if it’s all that’s available. Regular milk will work good in a pinch. Don’t use sweetened condensed milk as it might become too sweet.
- Sugar: Brown sugar is the best for this recipe, but you can use any granulated sugar or white sugar you have on hand.
- Pie Crust: If you have a frozen crust, let it thaw to room temperature first. A store-bought pie crust makes this recipe super easy so don’t be afraid to use one. A homemade crust isn’t a bad idea either, if you have the time.
Serving Ideas
This pie is the perfect end to your holiday meal! After you have enjoyed delicious Roast Turkey, Green Bean Casserole, Sweet Potatoes, and Stuffing. Top the pie off with some delicious, Homemade Whipped Cream with a side of Homemade Vanilla Ice Cream for the perfect ending to your holiday feast.
How to Store
- Serve: Don’t leave your pie out for longer than 2 hours. After the second hour it must be refrigerated. Don’t leave this pie out overnight.
- Store: Wrap your leftover pie in plastic wrap or aluminum foil and put it in the fridge.
- Freeze: Always let Pumpkin Pie cool down to room temperature before wrapping it up and storing it. If you seal it up in an airtight container, it will stay good in the freezer for about 2 months. To thaw, let the pie sit in the fridge for a few hours before bringing it out to room temperature.
Frequent Questions
What is as American as…Pumpkin Pie? There’s good evidence that Pumpkin Pie was made in what is now the United States as early as 1621 at Plymouth Plantation near Plymouth Rock. These original “pies” were really stewed pumpkin meat, milk, honey and a variety of spices sealed up inside a hollowed pumpkin rind.
The key is to not overcook it. When you pull it out it will still be slightly wobbly in the center. Don’t worry, it will set as is cools.
By initially baking the pie at the higher temperature, the pie crust is able to get crisp. With the lower temperature, the pie filling is able to cook thoroughly without burning the crust.
Variations
- Toppings: When the pie is still warm from the oven, sprinkle brown sugar over the top. The heat of the pie filling will partially caramelize the sugar, giving you a delightfully crunchy, sweet flavor.
- Spice: Add a teaspoon ground cloves to the pumpkin filling to give it an even bolder, richer flavor. The cloves have a delicious flavor that goes really well with ground cinnamon and pumpkin.
- Gluten Free: To make my recipe for classic Pumpkin Pie better for people with a gluten intolerance, all you need to do is select your pre-made pie crust carefully. Check the nutrition information for a list of ingredients and make sure that it only uses all-purpose flour substitutes, such as almond or buckwheat flour.
- Pumpkin Mixture: If canned pumpkin puree is not for you, you can make your own Homemade Pumpkin Purée. Make sure you puree it down in a food processor until there are few to no lump before mixing in the rest of the ingredients into the fresh pumpkin purée.
- Pie Crust: If you prefer to make your own pie dough, try our Homemade Pie Crust recipe made with Graham Crackers!
- Pumpkin Pie Spice: You can make your own blend of homemade Pumpkin Pie Spice to try. Use 1.5 teaspoons in the recipe instead of the individual spices in the recipe index.
Related Recipes
More Pumpkin Recipes to Try!
Photos used in a previous version of this post:
Make sure to use a deep pie crust!!! It’s not mentioned here but it’s too much for regular pie crust.
Excited to try this! Just checking that I don’t have to prebake the crust at all?
I used a pre-made pie crust for this recipe so it all bakes together. Enjoy!
Just made this today and had it for desert tonight. Perfect! Simple and tastes like home. Loving your site (I also made your Chicken Korma for dinner) Thank you for all of the great recipes and inspiration.
Aw thanks for the review and so happy you are enjoying the site (and the food!)
I don’t see any sugar in this recipe. Is this correct?
No, I’m sorry that was an error in my recipe widget we just redid this week. It was added back in. This is what happens when I write before getting my coffee. Thank you for catching that!
Thanks for a great recipe.
You’re welcome! Let me know how it turns out!
Whoa. This was fantastic. Making again for thanksgiving, had to give it a practice run 🙂
Glad you liked it! Always good to have a test run before the “big day” haha!
Pumpkin pie is such a classic, and this recipe looks delicious! Ready for fall, so I can go ahead and make this!
I’m ready for fall too! It’s creeping closer but needs to hurry up for pumpkin all the things time!
My favorite pie ever!
I could eat pumpkin pie any day!
This is a big hit with the family over the holidays! they love it!
Our family too! It’s good for any fall/winter holiday!