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Recipe for Pumpkin Pie

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Arecipe for Pumpkin Pie exactly like Grama made it. Don’t you think some things like pumpkin pie are perfect just as they are. Every Fall when the harvest starts and Thanksgiving rolls around everyone needs a great pumpkin pie recipe. I hope this becomes yours.

I make my own pie filling.  Sometimes I  cook, scrape and mash fresh pumpkin into 3 cup portions per pie. Or I purchase canned pumpkin.  For this post I used canned pumpkin.

Pumpkin Pie is one of those famous homemade desserts everyone recognizes, it my personal favorite.My pumpkin pie is made in a large deep dish 9 inch pie plate with a thick rich and smooth pumpkin filling. You may use any pie crust recipe you like, but I recommend at least trying mine.

Canned or Fresh Pumpkin in Pumpkin Pie

The choice is yours, pumpkin pie can be made with either canned pumpkin or homemade pumpkin puree. Using canned pumpkin results in a smoother, darker pie filling. Using fresh pumpkin puree results in a lighter flavoured filling with more grainy texture. Both are amazing, if you haven’t made pumpkin pie before I recommend using the canned real pumpkin, its what most people remember and its the flavour standard. Once you see how easy the pumpkin pie filling is to make you won’t ever buy the premixed filling again.

A large slice of pumpkin pie recipe from scratch on a white plate. The slice of pie has whipping cream on top and a pretty fall themed tea towel background.

Pumpkin Pie Recipe

Ingredients for Pumpkin Pie

To fill a large deep dish pie  you will need:

  • Prepared pie crust
  • 3 cups of pumpkin ( canned or fresh)
  • 3 eggs
  • 1 1/2 cups light brown sugar
  • 1 can evaporated milk
  • 1 1/2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt

Directions for Pumpkin Pie

Step 1: Preheat

Preheat the oven to 400F. Have pie crust pan lined with pastry crust. You don’t need a top crust.

Step 2: Mix Pumpkin Filling

In a large mixing bowl add and beat the eggs.

Add all the remining ingredients and mix well. To prevent splatter, I put the mixer on slow when first adding the evaporated milk. Then return it to mixing speed.

Mixing together a recipe for pumpkin pie filling in a large stand mixer.

Pour into prepared pie crust.

Homemade pie crust filled with freshly made pumpkin pie filling.

Step 3: Bake

Bake at 400 F for 10 min. Then lower the temp to  350 F and bake for about 40 more minutes.

To check if your pie is done, while still in the oven gently shake the pie. Once the center is still a tiny big jiggly but the edges are solid and the crust is golden your pie is finished baking. Don’t overbake or you may get cracks in the filling.

Let the pie cool on the counter and then place it in the fridge. Pumpkin pie has to be kept in the fridge because of the eggs.

How to Serve Pumpkin Pie

Make sure your pie is cold before serving. The cold temperature helps to set the filling. My preferred way to serve the pie is to cut it and then add a dollop of whipping cream and if extra fancy a sprinkle of cinnamon sugar.

If the pumpkin pie filling happens to have a small crack cracks, here’s this grama’s hint. Cover the entire pie with whipping cream to hide the crack, and don’t say anything. Whose to know!

If your taking the pie to a gathering, I cover it with whipping cream first. Just remember your pie has to be kept cold.

A large slice of pumpkin pie with whipped cream, sitting in front of a large pumpkin pie thats been made from scratch.

Whipped Cream

  • 2 cups whipping cream
  • 1/2 cup icing sugar
  • 1 tsp vanilla

Place the whipping cream into a large bowl, whip until soft peaks form. Add the icing sugar then whip until stiff peaks form. Add the vanilla and whip until vanilla is incorporated. Place in fridge until serving.

How to Store Pumpkin Pie

Pumpkin pie can be kept in the fridge for up to three or four days in the fridge. I typically make my pumpkin pie(s) the day before Thanksgiving so its nicely chilled and I still have two or three days freshness to use up any leftover.

Using Pumpkin Pie Spice

This pumpkin pie recipe is the classic recipe my Mom and grandmother made. You can tell its a classic recipe because of the use of evaporated milk instead of cream. You can substitute the spices for pumpkin spice, but I would use 1 1/2 tsp of pumpkin spice, and the 1 1/2 tsp of just cinnamon.

Pin this Recipe to Have on Hand!

A large slice of the best pumpkin pie recipe served on a white plate with a large dollop of whipped cream.  There is a whole pumpkin pie in the background and a fall themed leaf patterned cloth behind that.
A large slice of pumpkin pie with whipped cream, sitting in front of a large pumpkin pie thats been made from scratch.

Pumpkin Pie

A recipe for a large pumpkin pie, with a light golden pie crust, thick layer of smooth and silky pumpkin filling and a topped with whipped cream.
Print Recipe
Prep Time:10 mins
Cook Time:50 mins
Total Time:1 hr 5 mins

Ingredients

  • 1 Prepared Pie Crust
  • 3 cups pumpkin canned or fresh pumpkin puree
  • 3 eggs
  • 1 ½ cups light brown sugar
  • 1 can evaporated milk
  • 1 ½ tsp cinnamon
  • ¾ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp cloves
  • ½ tsp salt

Instructions

Step 1: Preheat Oven

  • Preheat the oven to 400F. Have pie crust pan lined with pastry crust. You don't need a top crust.

Step 2: Mix Pumpkin Filling

  • In a large mixing bowl add and beat the eggs.
  • Add all the remining ingredients and mix well. To prevent splatter, I put the mixer on slow when first adding the evaporated milk. Then return it to mixing speed.
    Mixing together a recipe for pumpkin pie filling in a large stand mixer.
  • Pour into prepared pie crust.
    Homemade pie crust filled with freshly made pumpkin pie filling.

Step 3: Bake

  • Bake at 400 F for 10 min. Then lower the temp to  350 F and bake for about 40 more minutes.
  • To check if your pie is done, while still in the oven gently shake the pie. Once the center is still a tiny big jiggly but the edges are solid and the crust is golden your pie is finished baking. Don't overbake or you may get cracks in the filling.
  • Let the pie cool on the counter and then place it in the fridge. Pumpkin pie has to be kept in the fridge because of the eggs.

Serving Pumpkin Pie

  • Make sure your pie is cold before serving. The cold temperature helps to set the filling. My preferred way to serve the pie is to cut it and then add a dollop of whipping cream and if extra fancy a sprinkle of cinnamon sugar.

Storing Pumpkin Pie

  • Pumpkin pie can be kept in the fridge for up to three or four days in the fridge. I typically make my pumpkin pie(s) the day before Thanksgiving so its nicely chilled and I still have two or three days freshness to use up any leftover.
Course: Dessert
Cuisine: American, Canadian
Keyword: Pumpkin Pie
Servings: 6

Other Pumpkin Recipes to Try

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Pumpkin Puree Recipe

If you decide to make some pumpkin puree for your Fall pumpkin recipes. Pumpkin puree is easy to make, has a fresh flavour, and freezes very well.

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A modern twist on old fashioned bread pudding. If you love pumpkin spice flavours, try this recipe. You can make this Pumpkin Bread Pudding as an inexpensive Fall breakfast served with milk, or as a dessert served with whipped cream.

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Pumpkin Cookies with Maple Cream Cheese Icing

This simple pumpkin cookie is packed with flavour. Serve plain with cinnamon sugar on top or add a layer of delicious cream cheese icing.

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