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A large slice of pumpkin pie with whipped cream, sitting in front of a large pumpkin pie thats been made from scratch.
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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.
Course Dessert
Cuisine American, Canadian
Keyword Pumpkin Pie
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6

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.