Julie Clark
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Homemade Pumpkin Pie Recipe
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Homemade pumpkin pie is, simply stated, the best dessert for fall! Learn how to make the best from scratch pumpkin pie with this recipe. Includes ingredients and bake times for 8, 9 or 10-inch pumpkin pies.
Nothing says fall, Thanksgiving and the holidays like pumpkin pie! This is my sister’s homemade pumpkin pie recipe, taken from her Betty Crocker cookbook. It’s the best pumpkin pie recipe and we always have it during our family dinners and it’s delicious.
What do I love best about this recipe? There’s 3 different sizes: 8, 9 or 10 inch pumpkin pie recipes. Our favorite size is a 10-inch pumpkin pie because it feeds more people. And it has all of the pumpkin pie spices that you know and love.
Flaky Crust for Pumpkin Pie
Before you begin, start with the crust. We use our homemade pie crust recipe for this 10 inch pumpkin pie. There are three tips we reveal in that article that will help your crust be flaky:
- Use pastry flour, a low protein flour.
- Make sure ingredients are cold. Cold butter and ice water.
- Add vinegar. Vinegar helps to tenderize the crust and also inhibits gluten development
You might also use a store bought crust or try our sourdough pie crust.
Do I need to pre bake the crust for a pumpkin pie?
There is no need to pre-bake a pie crust for pumpkin pie. Make your favorite pie crust and place it in the pan unbaked (or buy refrigerated pie dough if you’d like a shortcut). The crust will bake beautifully along with the pie.
How to Make a 10 inch Pumpkin Pie
This is an easy pumpkin pie recipe! It only takes one crust and you can have the filling mixed up in about 5 minutes. Be sure to buy solid-pack pumpkin puree and not pumpkin pie filling. Adjust the spices for this pie as you’d like. Add a touch more cinnamon, nutmeg or leave out the cloves. Each gives a little different flavor.
- Prepare the crust. Heat oven to 425º Fahrenheit. Line a 10-inch pie plate with pie dough and flute the edges.
- Mix the pie filling. In a large bowl, beat the eggs using an electric mixer. Beat in remaining ingredients and whisk until smooth.
- Assemble the pie. Pour the pumpkin pie filling into the unbaked pie shell.
- Bake. Bake for 15 minutes, then without opening the oven, reduce the oven temperature to 350º F. Bake for an additional 55 minutes or until the center is set and a knife inserted comes out clean.
How do you know when a pumpkin pie is done?
Your pumpkin pie should not jiggle when you shake the pie plate gently. It should be firmed up in the center. You can do a knife test and gently push a knife into the center of the pie. It should come out clean. Sometimes the knife test can cause a crack in the top of the pie, but it is the easiest way to test if the pie is done.
8-inch Pumpkin Pie Recipe
- 1 large egg
- 1 ¼ cups canned pumpkin puree
- 2/3 cup sugar
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- 1 ¼ cups evaporated milk
Bake at 425 degrees Fahrenheit for 15 minutes, then without opening the oven, reduce temperature to 350 degrees Fahrenheit and bake for an additional 35 minutes.
9-inch Pumpkin Pie Recipe
- 2 large eggs
- 2 cups solid-pack pumpkin puree
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ⅔ cups evaporated milk
Bake for 15 minutes, then without opening the oven, reduce the oven temperature to 350 degrees F. Bake for an additional 40-45 minutes or until the center is set and a knife inserted comes out clean.
How many servings is a 10 inch pie?
10-inch pies can serve 8-10 people, depending on how large you cut the slices. A deep dish 10″ pie can easily serve 10 people.
Can you substitute milk for evaporated milk in pumpkin pie?
Evaporated milk is the best choice for pumpkin pie. If you don’t have evaporated milk, the next best choice is half and half or heavy cream. Can you use milk in pumpkin pie? Yes, but add 1 tablespoon of cornstarch to the pie filling to be sure the pie sets up correctly.
I do not recommend making this pumpkin pie recipe with sweetened condensed milk. But our sweet potato pie uses that ingredient.
Do you need to refrigerate a pumpkin pie?
Pumpkin pies are made with milk and eggs, similar to custard. Because of this, pumpkin pie should be stored in the refrigerator. The pie will generally be okay for 2 hours at room temperature, then refrigerate it.
Homemade Pumpkin Pie Recipe
Learn how to make the best homemade pumpkin pie recipe. Ingredients for 8", 9" or 10 inch pumpkin pies.
Servings 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- Unbaked Pastry for 10-inch pie crust
- 3 large eggs
- 2 3/4 cups solid-pack pumpkin
- 1 cup granulated sugar
- 3/4 teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 1/4 cups evaporated milk
Instructions
- Heat oven to 425º Fahrenheit. Line a 10-inch pie plate with pie dough and flute the edges. Unbaked Pastry for 10-inch pie crust
- In a large bowl, beat the eggs using an electric mixer. Beat in remaining ingredients and whisk until smooth. 3 large eggs, 2 ¾ cups solid-pack pumpkin, 1 cup granulated sugar, ¾ teaspoon salt, 1 ½ teaspoon ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground cloves, 2 ¼ cups evaporated milk
- Pour the pumpkin pie filling into the unbaked pie shell.
- Bake for 15 minutes, then without opening the oven, reduce the oven temperature to 350º F. Bake for an additional 55 minutes or until the center is set and a knife inserted comes out clean. If the edges are getting too brown, cover them loosely with aluminum foil.
- Allow the pie to cool on a wire rack. Serve with whipped cream.
Video
Notes
- This recipe also works with fresh pumpkin puree.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 281kcal | Carbohydrates: 39g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 309mg | Potassium: 325mg | Fiber: 2g | Sugar: 26g | Vitamin A: 9725IU | Vitamin C: 3.5mg | Calcium: 169mg | Iron: 1.7mg
I would love it if you could add a recipe for a 10-inch pie because I only have a 10 in pie pan!
I have used a nearly identical recipe for many years with great success. i do, however add 1/4 tsp. of nutmeg for an additional depth of flavor,,,
Delicious !! Thank you so much!
Great tips making it tomorrow for thanksgiving. I will post my results
it is cool
Oh my, you are killing me with your mouthwatering pumpkin pie. Can’t wait to make. We love pumpkin pie any time of the year.