Homemade Pumpkin Pie Recipe

a 10 inch pumpkin pie with one slice cut out

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4.75 from 16 votes

Learn how to make the best homemade pumpkin pie recipe. Ingredients for 8", 9" or 10 inch pumpkin pies.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: pumpkin dessert, pumpkin pie recipe, thanksgiving dessert

Servings:

Calories: 281kcal

Author: Julie Clark

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 1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
2 1/4 cups evaporated milk

US Customary - Metric

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 3/4 cups solid-pack pumpkin, 1 cup granulated sugar, 3/4 teaspoon salt, 1 1/2 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cloves, 2 1/4 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.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition