Wondering how to make pumpkin pie? It wouldn’t be Fall without a Homemade Pumpkin Pie recipe and this pie is without a doubt the best I’ve ever tasted! It’s super easy to whip up and fills your home with the most incredible smell. Serve with whipped cream or ice cream for the perfect Autumn dessert!
Homemade Pumpkin Pie
Learning how to make pumpkin pie will make your holidays even better! This homemade pumpkin pie recipe is so delicious, and making pumpkin pie yourself is actually quite easy!
When it comes to fall desserts, homemade pumpkin pie is king! Everyone loves it and it wouldn’t be fall without it. Whether you serve it as one of your Thanksgiving pies, or just make it to fill your house with the most amazing aroma, this recipe is well worth it.
There are so many pumpkin pie recipes out there and I’ve tasted a ton of them but this one is without a doubt my all-time favorite.
Not only is this a breeze to whip up (mix everything in one bowl), but it has the perfect creamy texture and flaky pie crust with the perfect balance of sweetness!
Serve this classic pie with whipped cream or ice cream and you have yourself the ultimate fall treat!
How to Make Pumpkin Pie
- Mix dry ingredients together then add the wet ingredients and mix well.
- Pour into pie crust. Bake in the oven for 70 minutes then let it rest to firm up.
- After 5 minutes, a knife should come out almost completely clean when placed in the middle of the pie.
Tip: To get your crust delicious and perfect, check out this homemade pie crust recipe. It’s full of great details and special tips passed down through the years.
How to Make Homemade Pumpkin Pie (Top Tips)
- There’s no need to blind bake the pie crust first, just add the filling to the raw pastry.
- Feel free to crimp the edges or make a pretty pattern around the pie.
- Make sure to let the pie rest for 5 minutes before slicing. The knife should come out clean.
- You can serve the pie hot, cold or at room temperature.
- Leftover pie will store well in the fridge for 3-4 days or can be frozen.
- Serve with whipped cream sprinkled with cinnamon or vanilla ice cream.
Should you refrigerate pumpkin pie?
Yes! Pumpkin pie needs to be refrigerated after baking. Let it cool before storing it in the refrigerator (don’t move it straight from the oven to the fridge!), but leftovers should always be refrigerated. It will keep for 3-4 days.
How do you know when a pumpkin pie is done?
It’s possible to overcook pumpkin pies; this could result in a cracked or watery filling. I’ve tested this recipe to make sure the temperature and cook time is just right. You want the center of your pie to be a little bit jiggly when you take it out of the oven, because it will set and firm up as it cools. After 5-10 minutes of rest time, insert a knife into the center of the pie, and it should come out clean.
Now that you know how to make pumpkin pie at home, you can impress your guests with this amazing homemade pumpkin pie recipe. You can boast that you made it all yourself! This pie is a MUST for Thanksgiving, but it’s such a nice treat for any occasion throughout the fall season. Happy Holidays!
See the recipe card for details on how to make pumpkin pie. Enjoy!
More Pumpkin Recipes You Might Like:
- Easy Pumpkin Pie Recipe
- Vegan Pumpkin Pie Recipe
- Pumpkin Pie Punch
- No Bake Pumpkin Pie Cheesecake
- Pumpkin Pie Crumble
- Pumpkin Pie Monkey Bread
- Pumpkin Pie Bars
Ingredients
- 1 1/4 sugar
- 2 cups of milk
- 3 T flour
- 1 tsp of cinnamon
- 1 cup of pumpkin
- 3 eggs
- 1/4 tsp of salt
- 1 premade pie crust (raw)
Instructions
- Mix dry ingredients together (flour, sugar, salt and cinnamon) (This prevents the flour from clumping when wet ingredients are added.)
- Then add moist ingredients, eggs, milk, pumpkin.
- Mix well. (a whisk works best)
- Place pie crust over pie plate and press to adhere. Use a fork to pierce bottom and sides.
- Pour mixture onto raw pie crust.
- Bake at 400 for 10 minutes and then at 350 for 1 hour.
- Set out for 5 minutes to firm up.
- After 5 minutes, a knife should come out almost completely clean when placed in middle of pie.
- enjoy!
- **Length of baking may depend on depth of pie plate.
Video
Notes
Top Tips for Making Homemade Pumpkin Pie
- There's no need to blind bake the pie crust first, just add the filling to the raw pastry.
- Feel free to crimp the edges or make a pretty pattern around the pie.
- Make sure to let the pie rest for 5 minutes before slicing. The knife should come out clean.
- You can serve the pie hot, cold or at room temperature.
- Leftover pie will store well in the fridge for 3-4 days or can be frozen.
- Serve with whipped cream sprinkled with cinnamon or vanilla ice cream.
This makes my heart happy!! I’m so happy that you love it so much!
I love pumpkin pie and this might be the best one I’ve ever eaten. I was all quarantine-y with a half pumpkin and a stocked pantry, except no 1/2 and 1/2 or cream or Eagle Brand milk. So I found this recipe. I followed the recipe exactly, and was surprised that it was very wiggly at the time I was told to take it out. It set up just like she said it would, and it IS AMAZING. The texture is like creme brulee. Normally the pumpkin pies I bake are thick and heavy – and I’ve always loved that – but this is divine. Also, why have I been pre-baking crusts my whole life – and then fighting against them burning at the end of the bake time. This worked perfectly – no need to shield the crust at the end of baking. I never leave comments; making an exception for this exceptional pie.
This sounds quite good, but personally I use twice as much cinnamon, and a tablespoon of maple syrup, it really gives the pie the WOW effect!!! Just leave off a little of the sugar, and the syrup takes the place with a lot more flavor, I promise!