If you have a soft spot for autumn flavors that feel like a warm hug, you are going to adore this Easy Homemade Pumpkin Pie Recipe. It’s the kind of dessert that brings everyone to the table, combining the perfect balance of cozy spices and smooth pumpkin filling in a flaky crust. Whether you’re a holiday regular or just craving a slice of comfort food, this recipe makes a delightful pumpkin pie that’s surprisingly straightforward to whip up and sure to impress with every bite.
Ingredients You’ll Need
The magic of this Easy Homemade Pumpkin Pie Recipe lies in its simple, pantry-friendly ingredients. Each one plays a vital role—brown sugar adds sweetness and depth, cinnamon and nutmeg offer that classic spicy warmth, and the creamy pumpkin mixed with sweetened condensed milk creates a luscious texture you’ll love. Let’s take a look at exactly what you need to gather:
- ⅔ cup brown sugar: Adds rich molasses notes that deepen the flavor beautifully.
- 1 ¼ teaspoons cinnamon: The essential spice for that iconic pumpkin pie aroma.
- ½ teaspoon nutmeg: A little warmth and nuttiness that completes the spice profile.
- ½ teaspoon salt: Enhances all the flavors and balances sweetness perfectly.
- ¼ teaspoon ginger: A subtle kick that rounds out the spices.
- 2 eggs: Provides structure and richness to the filling.
- 10 ounces sweetened condensed milk: Gives the pie its creamy, dreamy texture and sweetness.
- 15 ounces canned pumpkin: The star ingredient delivering smooth, earthy pumpkin flavor.
- 1 unbaked 9-inch pie crust: A trusty base that crisps beautifully during baking.
How to Make Easy Homemade Pumpkin Pie Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425 degrees Fahrenheit. Getting the oven really hot upfront helps the pie’s custard set quickly and locks in that lovely, luscious texture we all crave.
Step 2: Combine the Ingredients
In a large bowl, mix together the brown sugar, cinnamon, nutmeg, salt, and ginger until evenly distributed. Then beat in the eggs, followed by the sweetened condensed milk and canned pumpkin. Stir everything until it forms a smooth, uniform filling that smells like autumn itself. Pour this glorious mixture into your unbaked pie crust, making sure it’s evenly spread.
Step 3: Bake the Pie
Place your pie in the oven and bake at 425 degrees for 15 minutes. This initial high heat will help create a firm top layer. After the 15 minutes, reduce the temperature to 350 degrees and continue baking for another 45 minutes. The filling should be mostly set with just a slight jiggle in the center—it will firm up more as it cools.
Step 4: Cool and Serve
Once out of the oven, allow your pie to cool completely at room temperature. Cooling is key for the filling to fully set to that perfect sliceable texture. Serve it up with a generous dollop of whipped cream, and enjoy each bite of this classic holiday delight.
How to Serve Easy Homemade Pumpkin Pie Recipe
Garnishes
While a simple swirl of freshly whipped cream is the classic pairing, feel free to get creative. A sprinkle of cinnamon or nutmeg on top adds a fragrant finish, or try a drizzle of caramel or a handful of toasted pecans for some crunch. These little touches make your pie feel extra special and festive.
Side Dishes
Pumpkin pie pairs wonderfully with a hot cup of coffee or chai tea to complement its spiced sweetness. For more savory options, try serving alongside a light salad or roasted vegetables if you’re including it as part of a larger meal. The balance of flavors keeps every course interesting and satisfying.
Creative Ways to Present
Want to wow your guests? Serve individual slices with a scoop of vanilla ice cream or layer it in mini parfait glasses with crushed ginger snaps and whipped cream. You can also bake the filling in tart shells for bite-sized pumpkin pies perfect for parties. Presentation is all about sharing that warm, cozy feeling that pumpkin pie brings.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin pie is a gift, and storing it properly keeps that flavor just right. Wrap your cooled pie tightly with plastic wrap or cover with foil, and refrigerate. It will stay fresh for 3 to 4 days—perfect for sneaking a slice whenever the craving hits.
Freezing
If you want to save your pie for a longer time, you can freeze it. Wrap the fully cooled pie securely in plastic wrap and then in foil to prevent freezer burn. Frozen pumpkin pie maintains its quality well for up to two months. Thaw in the refrigerator overnight before serving for the best texture.
Reheating
To enjoy your Easy Homemade Pumpkin Pie Recipe warm, heat slices in a 350-degree oven for around 10 minutes. This revives the filling’s silkiness and makes the crust crisp up just a bit. Avoid microwaving if possible to preserve texture, but in a pinch, a short zap at medium power works.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, roast and puree it until smooth before measuring out 15 ounces for the recipe. Keep in mind fresh pumpkin may have slightly more water, so you might want to strain the puree or reduce any added liquids slightly.
Is this recipe gluten-free?
The filling itself is naturally gluten-free, but the typical pie crust contains gluten. For a gluten-free option, use a store-bought or homemade gluten-free pie crust, which works just as well in this recipe.
Can I make the filling in advance?
Yes! You can prepare the filling up to a day ahead and refrigerate it in a covered bowl. Give it a good stir before pouring it into the crust and baking as directed.
How do I know when the pie is done baking?
The pie is done when the edges are set and the center has just a slight jiggle. A toothpick inserted near the center should come out mostly clean with a few moist crumbs but no wet batter.
Can I use a store-bought frozen pie crust?
Definitely! Using a frozen pie crust is a big time saver and works perfectly with this recipe. Just be sure to follow any thawing instructions and bake according to the steps for best results.
Final Thoughts
There is something truly comforting about making and sharing this Easy Homemade Pumpkin Pie Recipe. It’s a wonderful way to fill your kitchen with the scents of fall and your table with smiles. Whether this is your first time making pumpkin pie or your hundredth, this recipe hits all the right notes—simplicity, flavor, and that nostalgic feeling that keeps us coming back for more. So gather your ingredients, turn on your oven, and make this your go-to pumpkin pie for every cozy occasion.
Print
Easy Homemade Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy homemade pumpkin pie recipe provides a classic, creamy pumpkin filling spiced with cinnamon, nutmeg, ginger, and brown sugar, baked in a flaky homemade pie crust. Perfect for autumn celebrations and holiday desserts, it’s a comforting, traditional pie that’s simple to prepare and sure to impress your family and guests.
Ingredients
Filling Ingredients
- ⅔ cup brown sugar
- 1 ¼ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ginger
- 2 eggs
- 10 oz sweetened condensed milk
- 15 oz canned pumpkin
Crust
- 1 9-inch pie crust (unbaked)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pie.
- Mix Filling: In a large bowl, combine brown sugar, cinnamon, nutmeg, salt, ginger, eggs, sweetened condensed milk, and canned pumpkin. Stir the mixture until all ingredients are thoroughly blended into a smooth filling.
- Prepare Pie: Pour the pumpkin filling into the unbaked 9-inch pie crust, spreading it evenly.
- Bake at High Temperature: Bake the pie in the preheated oven at 425 degrees Fahrenheit for 15 minutes. This initial high heat helps set the crust and filling.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350 degrees Fahrenheit and continue baking the pie for an additional 45 minutes or until the filling is set and a knife inserted near the center comes out clean.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. Serve topped with whipped cream if desired.
Notes
- Ensure the pie crust is fully chilled before adding the filling to prevent sogginess.
- Use canned pumpkin puree rather than pumpkin pie filling for best control over spices.
- Letting the pie cool completely before slicing helps the filling set properly.
- For a richer flavor, add a splash of vanilla extract to the filling mixture, if preferred.
- Leftover pie can be stored in the refrigerator for up to 3 days.
