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Slice of homemade pumpkin pie on a white plate.
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5 from 13 votes

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


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


  • 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


  • 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!



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