How to Make Pumpkin Pie

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: servings

Calories: 135kcal

Author: Becky Hardin

It wouldn't be fall without a Homemade Pumpkin Pie recipe and this one is the best I've ever tasted! It's super easy to whip up and makes your home smell terrific. Serve with whipped cream or ice cream for the perfect autumn dessert!

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Ingredients

1 1/4 cups sugar
2 cups milk
3 tablespoons flour
1 teaspoon cinnamon
1 cup pumpkin puree (not a full can!)
3 eggs
1/4 teaspoon salt
1 premade pie crust (raw)

Instructions

Preheat oven to 400 degrees F.
Mix dry ingredients together (flour, sugar, salt, and cinnamon). This prevents the flour from clumping when wet ingredients are added.
Add the wet ingredient: eggs, milk, and pumpkin puree. Mix well. (A whisk works best.)
Place pie crust into pie plate and press to fit. Use a fork to pierce the bottom and sides.
Pour pie filling mixture into the raw pie crust.
Bake at 400 for 10 minutes and then at 350 for 1 hour or until a knife comes out almost completely clean when inserted in the middle of the pie. **Length of baking may depend on the depth of the pie pan.
Cool to room temperature before serving.

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.
Crimp the edges or make a pretty pattern around the pie.
Serve the pie chilled or at room temperature.
Serve with whipped cream sprinkled with cinnamon or vanilla ice cream.
Leftover pie will store well in the fridge for 3-4 days.

Nutritional information is for the pie without the crust, since crusts vary widely in calories.

Nutrition