Let me just say, if you only make one homemade pie a year, please let it be this pumpkin pie recipe. I’m not sure if it’s the cinnamon, the way my kitchen smells like autumn for days, or that one year my cat tried to steal a piece off the windowsill (it’s become a running joke now), but this pie is the heart and soul of my November. Some years I use canned pumpkin, other times I roast it myself if I’m feeling all domesticated—either way, I haven’t found a grumpy person yet who stays grumpy after a slice. And if you’re wondering, no, I never manage to get the crust edges perfect. I lean into the rustic look. My Aunt Linda calls it “charm.” Anyway, let’s dive in.
Why You’ll Love This Pie (Or: Why My Family Begs for It Every Fall)
I make this when the leaves start getting all crispy and my hands are cold. My kids (bless ’em) devour it while it’s still molten hot, even though I warn them every year they’ll burn their tongues—tradition, I guess? My partner always claims to not have a sweet tooth but then ‘accidentally’ eats a quarter of the pie by breakfast the next day. Honestly, the satisfaction comes from watching it disappear faster than expected. Although, if it cracks on top it drives me bonkers; I still haven’t figured out why it happens some years (and not others). If you love pies that taste like home and maybe get a little messy, you’ll like this too.
What You’ll Need (Don’t Sweat the Details)
- 1 unbaked 9-inch pie crust (store-bought totally fine, but I use King Arthur’s All-Butter Crust if I’ve got time)
- 2 cups pumpkin puree (Libby’s is classic, but roasted fresh pumpkin is fantastic if you have an extra hour — or a neighbor with a bumper crop!)
- 3/4 cup brown sugar (sometimes I use half white, half brown if I’m running low)
- 1/4 cup white sugar
- 2 large eggs (farm eggs make it extra rich, but honestly any eggs work)
- 1 cup evaporated milk (whole milk works in a pinch, but the pie isn’t as creamy… Grandma swore by Carnation brand, but I just use whatever’s on hand)
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (sometimes I throw in nutmeg instead, no revolt yet)
- 1/2 tsp salt (give or take a pinch — I tend to eyeball this part, oops)
- 1 tbsp flour (my mom’s trick for a smoother texture, optional but I always do it)
- 1 tsp vanilla extract (I probably splash in more, honestly)
How To Make Pumpkin Pie Without Losing Your Mind
- Preheat your oven to 425°F (220°C). Don’t skip this. The one time I did, the crust turned soggy and sad; lesson learned.
- Make the filling: In a big bowl, whisk together eggs and both sugars. This is where I usually sneak a taste—if it tastes good now, it’ll taste good later.
- Stir in the pumpkin, evaporated milk, flour, vanilla, and spices. Mix until it’s all smoothish. (Don’t worry if it’s lumpy, the oven sorts most of that out. If it’s REALLY lumpy, maybe whisk a bit more.)
- Pour everything into the crust. Don’t panic if it’s more than you expected. Just pour until it almost reaches the edge and save the rest — leftover filling is surprisingly tasty fried for breakfast, but that’s another story.
- Bake for 15 minutes at 425°F. Then (don’t forget!), reduce the temp to 350°F (175°C) and carry on baking for another 40ish minutes. I check at 35; sometimes it needs a little longer—wiggle the pan, if the center jiggles only a little, you’re golden.
- Let it cool! Yeah, we all want to dig right in, but I swear it needs time to set. At least two hours, but I think it tastes better the next day. Or at midnight; no judgment.
What I’ve Learned (Occasional Culinary Facepalms)
- If you use pumpkin pie filling instead of puree, check for extra sugar and spice or you’ll wind up with something so sweet your teeth will tingle.
- Sometimes my pie cracks on top. Apparently, that’s ‘classic’ (according to Sally’s Baking Addiction), but if you can resist opening the oven, that helps. Or just cover it with whipped cream and call it rustic.
- I used cold eggs once because I forgot to take them out, and my filling turned out a bit grainy. Still tasted fine, but smoother if you use room temp.
Stuff I’ve Tried (Not All Winners!)
- Swapping in maple syrup for some of the sugar: actually pretty good, but it made the filling a tad loose (maybe use less milk next time?)
- Coconut milk instead of evaporated: the flavor was interesting, but the texture — not my favorite. My brother liked it, though, so…
- I once made tiny hand pies with this filling. Wouldn’t do it again. So leaky. Cleanup was a nightmare.
Tools You’ll Want (But Don’t Panic If You’re Missing Stuff)
- A good pie dish (but honestly, I used a cast iron skillet once in a pinch and it worked fine)
- Whisk (fork or even a potato masher will sorta do if you really commit)
- Mixing bowl (ok, I’ve mixed it right in the measuring jug before, but it gets messy)
- Cooling rack — or a clean kitchen towel on the countertop. Either/or.
Keeping It Fresh (Or Trying To!)
Covers well in the fridge for up to 4 days, though honestly, in my house it never lasts more than a day! If you do manage to save some, it’s really nice cold with coffee the next morning. I don’t recommend freezing—it gets a bit sad and watery defrosted. But if you do, wrap slices tight and stick to reheating in the oven instead of microwave, or you’ll regret it.
How We Serve It At My Place
We like a big fat dollop of whipped cream (or, ok, sometimes sprayed “cream” when I can’t be bothered). One cousin insists on vanilla ice cream. One year I melted white chocolate on top, which was, eh, a bit overkill if I’m honest. It’s also a hit at brunch with coffee, if there are leftovers (rare event, let me tell you).
The “If Only I’d Known” Section
- I tried rushing the cool-down step once because my niece was being a pest about dessert. The middle never set, and it just turned to soup when I sliced it. Rookie move.
- I used to think fresh pumpkin was mandatory, but actually, canned gives you more consistent results — don’t let pumpkin pureé snobbery get to you.
- Don’t skip tenting the crust edges with foil halfway through baking if it’s browning fast. Otherwise you get burnt bits, which might look rustic but taste like charcoal, yuck.
People Always Ask Me…
- Can I make it ahead? Absolutely, and I even think it tastes better the next day. But, uh, sometimes I need to hide it at the back of the fridge or it’ll be gone by breakfast.
- What if I don’t have evaporated milk? Whole milk works. Or half’n’half, though it’s a bit heavier. Actually, I find it works better if it’s full fat, but I’ve made it with non-dairy milk for a vegan friend and it was alright, just softer.
- How do I keep the crust from getting soggy? You can blind bake the crust for 10 min before adding filling. But honestly (don’t tell anyone), sometimes I just give it a sprinkle of flour or sugar before pouring in the filling and it mostly works.
- Is it okay if the top cracks? Yes, really! Yeah, it looks homey, but no one’s ever complained; just slap more whipped cream on if you’re worried.
- How thick should the filling be? Kind of like a thick milkshake — not quite pourable, but not solid. On second thought, it’s thicker than pancake batter. You’ll know when you see it.
(Quick digression: I once dropped an entire pie racing it to the table as the phone rang. Turns out, pumpkin pie looks surprisingly like modern art when splattered across the kitchen floor; my dog was delighted, at least.)
Still, for all my pie mishaps, this is always what people request for family get-togethers, birthdays, and, occasionally, just because it’s Tuesday and someone forgot to do the laundry. Which reminds me — if you need a good laundry tip, vinegar in the rinse! But that’s a tale for another day.
Ingredients
- 1 prepared 9-inch pie crust
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
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1Preheat oven to 425°F (220°C). Place the prepared pie crust in a 9-inch pie dish.
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2In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg.
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3Add eggs one at a time, beating well after each addition. Gradually stir in evaporated milk until smooth.
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4Pour the pumpkin mixture into the pie crust. Smooth the top with a spatula.
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5Bake for 15 minutes at 425°F. Reduce temperature to 350°F (175°C) and continue baking for 45 minutes, or until a knife inserted near the center comes out clean.
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6Allow pie to cool completely on a wire rack before serving. Enjoy with whipped cream if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
260 caloriescal
Protein:
5 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
37 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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