Pumpkin Pie Recipe

Slice of pumpkin pie topped with whipped cream and cinnamon on a plate.

5 from 6 votes

Create a perfect Pumpkin Pie entirely from scratch with our tried-and-true recipe. It's a breeze to make, marrying a flaky pie crust with a velvety, creamy filling.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 307kcal

Author: Aimee Mars

Equipment

9" Pie Dish or Deep Dish Pie Dish

Ingredients

1 Homemade Pie Crust or store-bought deep dish, unbaked
15 ounces Pumpkin Puree not pumpkin pie mix
1 cup Sugar
2 large Eggs
2 tablespoons All-Purpose Flour
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1 tablespoon Butter softened
1 cup Evaporated Milk
2 tablespoons Maple Syrup

Instructions

Prepare the pie crust. Prepare your Pie Crust and roll it out into a pie dish. You do not need to par-bake the crust, however, you can if you prefer a super flaky crust.
Prepare the filling. In a large mixing bowl, whisk the pumpkin, sugar, and eggs until just combined.
Add the flour, cinnamon, nutmeg, and ginger (or you can use Pumpkin Pie Spice), softened butter, evaporated milk, and Maple Syrup. Continue to whisk until the ingredients are fully incorporated.
Bake. Preheat the oven to 450º F. Pour the pie filling into the unbaked crust, filling it 3/4 full (use all the filling for a deep dish). Bake for 15 minutes, then reduce the heat to 350º F without opening the oven. Bake for an additional 40-45 minutes until the filling sets, with only a small portion of the center remaining slightly wobbly (To tell if your pumpkin pie is done use an oven mitt to jiggle it slightly. If it's super jiggly it needs more time, but if it's only a little wobbly remove it).
Cool. After baking, place the pie on a cooling rack and let it cool thoroughly for a minimum of 3 hours before adding any garnishes or toppings such as Whipped Cream.

Notes

Note: To avoid cracks in your pumpkin pie you want to remove the baked pie from the oven when the center is almost completely set, but still slightly wobbly. As the pie cools the center will continue to set.

Make-Ahead, Storage, and Freezing Instructions:

To Make-Ahead: There are two ways to prepare in advance: you can make the entire homemade pumpkin pie recipe from scratch the day before and refrigerate it, or you can choose to make the pie crust and filling separately the day before and keep them in the refrigerator until you're ready to bake on the following day.

To Store: It's important to refrigerate homemade pumpkin pie if it has been sitting out for more than 2 hours. You can keep any leftover pumpkin pie in the refrigerator for 3-4 days. Ensure the pie has fully cooled, and then lightly cover it with plastic wrap before storing.

To Freeze: Once your pumpkin pie is fully baked, it can be frozen for as long as 3 months. Allow it to cool entirely, then wrap it with plastic wrap and double-layer it with aluminum foil before freezing.

Nutrition