Slice of homemade pumpkin pie on a white plate.
Desserts

Homemade Pumpkin Pie

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This homemade pumpkin pie recipe is so amazing! I know, I know, it is so much easier to buy a pre-made pumpkin pie. Try making it at home and see if you like it. I dare you.

I will admit growing up, homemade pumpkin pie wasn’t my favorite pie to eat. It was definitely one of my brother’s favorites! He always wanted it on his birthday, which happens to fall in October. My favorite was always, apple pie, berry pie, or peach cobbler.

As I get older, I have come to love the taste of pumpkin and especially homemade pumpkin pie. It is so easy to make too! If I can do it, you can do it. Let’s get baking!

Step 1: Gather the ingredients

Several ingredients in glass bowls on a wooden table, including pie crust, pumpkin puree, eggs, sugar, etc.

Time to gather up the ingredients that you will need for this homemade pumpkin pie:

  • Pie crust – You can use a store-bought pie crust or this yummy homemade pie crust.
  • Eggs
  • Sweetened condensed milk
  • Canned pumpkin/puree – Or you can make fresh homemade pumpkin puree.
  • White granulated sugar
  • Brown sugar – You can use either light or dark.
  • Cinnamon
  • Cloves
  • Nutmeg
  • Ginger
  • Salt
  • Whipped cream, optional

Tip: You can also just use 1 tsp. of pumpkin pie spice instead of using ginger, nutmeg, and cloves. If you do, only use 1/2 tsp extra cinnamon.

Slice of pumpkin pie with whipped cream on a white plate.

Tools

  • Parchment paper
  • Beans or pie weights
  • 9″ pie pan
  • Sheet pan
  • Aluminum foil
  • Bowls
  • Spatula
  • Whisk

Step 2: How to make an amazing homemade pumpkin pie

Black beans on a parchment paper an unbaked pie crust.

Star with the pie crust. If you like you can make this homemade pie crust, otherwise, a store-bought one will work fine, either the frozen kind in the pie plate or the rolled-up refrigerator kind. If you made a homemade crust, put it in the freezer for about 10 minutes. Preheat the oven to 375 F/190 C.

If your pie crust is frozen, remove it from the freezer and allow it thaw for about 10 minutes. Ideally the pie crust will be cold when you put it in the oven.

Add a piece of parchment paper to the inside of the pie crust and then place beans or pie weights in it. This method keeps the pie crust shape, helps prevent shrinkage, and the bottom from puffing up, while it is “blind baking.”

Tip: Place the pie pan on top of a sheet pan or cookie sheet. This will make it easier to put in and take out of the oven.

Baked pie crust on a sheet pan.

Bake the pie crust for 15 minutes on the middle rack of the oven. Remove it from the oven, and take out the parchment paper and beans. Then place the pie crust back in the oven and bake for another 15 minutes, just until slightly golden brown.

If the edges of the pie start to get too brown, you can place foil around the edges to protect them. Once done baking remove the pie crust and let it cool while you make the homemade pumpkin pie filling. This is referred to as “blind baking” the crust. It also ensures the pie crust is thoroughly baked through.

Step 3: Make the homemade pumpkin pie filling

Large glass bowl filled with homemade pumpkin pie filling.

The homemade pumpkin pie filling is super easy to make. Begin by separating the whites from the yolks from three of the eggs and add the yolks only to a large bowl. Then add one full egg to the bowl as well. You can make something else like an omelet with those leftover egg whites.

Whisk the eggs, then add the sweetened condensed milk, canned pumpkin puree, brown sugar, white sugar, cinnamon, cloves, nutmeg, ginger, salt and vanilla extract.

Tip: You can also just use 1 tsp. of pumpkin pie spice instead of using ginger, nutmeg, and cloves. If you do, only use 1/2 tsp extra cinnamon.

Mix all of those ingredients together with a whisk or use a hand mixer or stand mixer. And there you have it, the homemade pumpkin pie filling is done. Super easy right?

Step 4: Bake that pumpkin pie!

Unbaked homemade pumpkin pie on a sheet pan.

Pour the pumpkin pie filling into the pie crust. It should fill up pretty much to the top, if you are using a 9-inch pie pan. Give it a slight jiggle to help settle any air bubbles. If the pan is still too hot, then wear oven mitts.

Turn the heat on the oven down to 325 F/162 C. Bake the pie for 45 to 55 minutes, until it is dry looking around the edges and slightly jiggles in the middle.

Check it after 20 minutes, if the edges of the pie are getting too brown, you can place aluminum foil on them. Be careful it will be hot!

Freshly baked homemade pumpkin pie on a sheet pan.

When the pumpkin pie comes out of the oven, it may be a bit domed on top. Don’t worry, it will settle down flat as it cools. Allow it to cool for 2 to 3 hours at room temp so it can properly set.

Step 5: Serve it up!

Hand holding a slice of pumpkin pie over a full pie.

After the pie cools and sets you can cut into it and serve up a slice.

Tip: A trick that you can do to help get a nice clean cut, is to heat the knife in a glass of hot water, then wipe the water off, and then make your cuts with the warm knife. I do this with cheesecake as well. It keeps the pumpkin pie from sticking to the side of the knife when cutting.

Slice of homemade pumpkin pie on a white plate.

Top off that slice of homemade pumpkin pie with some whipped cream and cinnamon if you like. Enjoy!

How long does homemade pumpkin pie last?

Cover the pumpkin pie with plastic wrap and store in the fridge for 3 to 4 days. You can also wrap it tightly with 3 to 4 layers of plastic wrap and then freezer it for about a month.

Can I use fresh pumpkin instead of canned pumpkin?

You absolutely can make a fresh homemade pumpkin puree and use that instead of canned pumpkin.

Amazing pumpkin pie pin for Pinterest
(Pin it!)

Love pumpkin? Here are a few other pumpkin recipes you may like:

Pumpkin Cookies

Pumpkin Muffins

Pumpkin Donuts

Pumpkin Roll

Pumpkin Bread

Pumpkin Cheesecake

Pumpkin Waffles

Amazing Homemade Pumpkin Pie

If you are a fan of pumpkin pie you have got to try this homemade pumpkin pie, it is so amazing and super easy to make at home.
Prep Time20 mins
Cook Time1 hr 15 mins
Resting Time3 hrs
Total Time4 hrs 35 mins
Course: Dessert, Desserts, Pies
Cuisine: American, Canadian, English
Keyword: crust, Holidays, soft, sweet, Thanksgiving
Servings: 12 people
Calories: 232kcal
Author: Matt Taylor

Equipment

  • parchment paper
  • Beans or pie weights
  • 9″ pie pan
  • sheet pan
  • Aluminum foil
  • Bowls
  • Spatula
  • Whisk

Ingredients

  • 1 9-inch pie crust either homemade or storebought
  • 3 egg yolks from large eggs
  • 1 large egg
  • 1 can of sweetened condensed milk 14 oz. 396 g
  • 1 can of pumpkin/puree 15 oz. 425g
  • 2 Tbsp. white granulated sugar optional (30g)
  • 1/4 cup brown sugar light or dark (60g)
  • 1 tsp. ground cinnamon 4g
  • 1/4 tsp. ground cloves 1g
  • 1/4 tsp. of nutmeg 1g
  • 1/4 tsp. of ground ginger 1g
  • 1/4 tsp. of salt 1g
  • 1 tsp. of vanilla extract
  • OR use 1 tsp. of pumpkin spice and only 1/2 tsp. of ground cinnamon instead of the nutmeg, ginger, and cloves
  • Whipped cream for topping Ground
  • Cinnamon for dusting

Instructions

  • Make a homemade pie crust or use a store-bought one. If using a homemade one, put it in the freezer for about 10 minutes right after making it. Preheat the oven to 375 F/190 C.
  • Place a piece of parchment paper in the empty pie crust and then use pie weights or uncooked beans to weigh down the parchment paper.
    Now bake the pie crust for 15 minutes on the middle rack. Once done lift up the parchment paper with the beans or weights and remove it, and then put the empty crust back in the oven for another 15 minutes, until the crust is slightly golden brown. You may want to cover the edges of the pie with foil, to prevent over-browning.
  • Add 3 yolks for large eggs to a large bowl, along with 1 full egg. Whisk up those eggs, then add in the sweetened condensed milk, canned pumpkin puree, sugar, brown sugar, cinnamon, cloves, nutmeg, ginger, salt, and vanilla extract.
    Use a whisk or hand mixer to whisk those ingredients together. The pumpkin pie filling is done!
  • Now pour the pumpkin pie filling into the pie crust. Give it a slight giggle, to let any bubbles settle. Turn the heat down to 325 F/162 C. Then bake the pie in the oven, middle rack position, for 45 to 55 minutes.
    After about 20 minutes check in the oven and look at the edges of the pie crust, if they are getting too brown, you can put foil around the edges to protect them.
    Bake the pie until it is dry around the outside and only a slight jiggle in the middle.
  • Let it cool for 2 to 3 hours at room temperature so it sets completely.
  • Once the pie has set you can cut into it and serve it. Top that pie off with some whipped cream, and sprinkle on some ground cinnamon if you like. Enjoy!

Video

How to Make Pumpkin Pie | Easy Amazing Homemade Pumpkin Pie Recipe

Notes

Note: These nutritional facts are for a slice of pumpkin pie only, doesn’t include any additional toppings like whipped cream.
Tip: I like to put the pie plate on a sheet pan, so it is easier to remove from the oven, instead of having to grab the plate itself.
Tip: You can also just use 1 tsp. of pumpkin pie spice instead of using ginger, nutmeg, and cloves. If you do, only use 1/2 tsp extra cinnamon.
Tip: A neat trick that you can do to get a nice clean cut, is to heat the knife with hot water, then wipe the water off, and then make your cuts. Exactly like we might do with cheesecake. This keeps the pumpkin pie filling from sticking to the side of the knife when cutting.
Nutritional facts for homemade pumpkin pie

Do you like this recipe? Pin it if you like. Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

6 Comments

  1. 5 stars
    Looks so good! Can’t wait to try this one.

  2. 5 stars
    Nothing beats a delicious classic holiday dessert! Bring on the pumpkin season!

  3. 5 stars
    Great recipe here! I LOVE a good pumpkin pie! My favorite thing is the day after Thanksgiving, having a nice slice of pumpkin pie with cool whip and a glass of milk!

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