Fall is approaching, and it’s time to tackle a timeless classic – the best pumpkin pie recipe you’ll ever try. This pumpkin pie recipe from scratch is perfect for the holidays or any time you’re feeling nostalgic for a classic comfort food. It’s simple, it’s easy, and absolutely delicious. It will make Grandma proud!
The most delicious homemade pumpkin pie
Ah, pumpkin pie – a classic dessert that’s perfect for fall. I mean, I think Thanksgiving, and I automatically think pumpkin pie! But not just ANY pumpkin pie.
Growing up, I was (happily) spoiled by my grandmothers, who always made the best pumpkin pie around. Now, I’m proud to say that I can make one from scratch myself – and it’s just as delicious as the ones they used to make!
Today, I’m going to show you how to make a classic pumpkin pie from scratch. Honestly, it’s really easy, and it only requires a few ingredients. It’s sweet yet savory, and it’s always a hit!
Ingredients needed to make the best pumpkin pie from scratch
To make this pie recipe at home, these are the pumpkin pie ingredients you will need:
- Pumpkin puree: To really make this the best pumpkin pie, use a can of pure pumpkin puree, not spiced pumpkin pie pumpkin mix. You will add fresh spices later. You’ll need one 15 oz. can.
- Eggs: Adding eggs to the pumpkin pie filling helps to thicken the mixture and gives it a nice custard-like texture. You will need two large eggs for this recipe.
- Vanilla: Including two teaspoons of pure vanilla extract will bring out the flavor of the spices in the pie. Make sure to use pure vanilla extract for the best flavor!
- Sweetened condensed milk: To sweeten this pie, you will need one 14 oz. can of sweetened condensed milk. This helps to bring out the sweetness in the pumpkin and also makes a creamier filling.
- Evaporated milk: Besides the condensed milk, you will also need a cup of evaporated milk. This helps to give the filling a creamy texture and makes it more custard-like.
- Spices: To really make this classic pumpkin pie, you will need to add some spices. You can use ground cinnamon, nutmeg, ginger, cloves, and salt to give the pumpkin pie that classic flavor. If you don’t want to add a variety of spices, you can also substitute a pumpkin pie spice blend.
- Pie crust: Finally, you will need a pre-made pastry pie crust. You can make your own if you would like, but for this recipe, we are using a pre-made one. (I think a homemade one tastes better and is not hard to make, so give it a try!)
- Homemade Whipped Cream: This is an optional topping, but it’s a necessity in our family! The creamy sweetness is the perfect match for a spicy and delicious pumpkin pie!
What to serve with easy pumpkin pie
Once your pumpkin pie is ready to serve, there are a few traditional toppings that will take this classic dessert up a notch!
You can top it with homemade whipped cream, caramelized pecans, or even ice cream for extra sweetness. A sprinkle of ground cinnamon or nutmeg will also add a nice touch to the pie.
Tip: Want to make more pie? Follow this recipe for pecan pie to enjoy this Thanksgiving season!
Frequently asked questions about classic pumpkin pie
Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible.
Can I use a homemade pie crust?
Yes, you can use a homemade pie crust for this pumpkin pie recipe. Just make sure it’s an all-butter crust and that it’s chilled before rolling out and baking.
If you don’t want to make your own pie crust, store-bought crusts work just as well.
Can I make the pumpkin puree from scratch?
Yes, you can make your own pumpkin puree for this recipe if you prefer.
To do this:
- Cut a sugar pumpkin in half and scoop out the seeds.
- Place the halves face-down on a parchment-lined baking sheet and bake at 350°F for about 45 minutes or until fork-tender.
- Allow to cool before removing the skin and pureeing in a food processor.
How do I make my pumpkin pie not soggy on the bottom?
The key to avoiding a soggy bottom is to pre-bake your pie crust before adding the filling.
Can you make pumpkin pie with no crust?
Yes, you can make a pumpkin pie without the crust. Simply pour the filling mixture into a greased 9-inch baking dish and bake at 350°F for about 45 minutes or until it’s set in the center.
How do I avoid cracks in my pumpkin pie?
The key to avoiding cracks in your pumpkin pie is to not over-bake it. Be sure to bake it until the center is set, and then remove it from the oven.
Can I make this pie ahead of time?
Yes, you can make this pie ahead of time. Just bake it according to the instructions and allow it to cool completely before wrapping tightly with plastic wrap and storing it in the refrigerator for up to 3 days.
When ready to serve, remove from the fridge about an hour before serving so that it’s not too cold, then top with whipped cream or ice cream and enjoy!
Is it possible to freeze a pumpkin pie?
Yes, it is possible to freeze a pumpkin pie. Just make sure the pie has cooled completely before wrapping it tightly with plastic wrap and freezer paper and storing it in the freezer for up to 3 months.
When you are ready to serve, thaw overnight in the refrigerator and then warm at 350°F for about 10 minutes before serving.
How do I store leftovers?
Any leftover pumpkin pie should be stored in the refrigerator for up to 4 days. Wrap tightly with plastic wrap or place in an airtight container. Reheat slices in the microwave before serving. Enjoy!
More Grandma-Approved Recipes To Try
If you enjoyed this recipe for a pumpkin pie from scratch, take a look at some of these other yummy recipes:
- Chocolate Fudge Pie Recipe
- No-Bake Peanut Butter Pie
- Chocolate Chip Pie
- Fresh Strawberry Pie
- No-Bake Frozen Lemonade Pie
Happy baking! I hope you enjoy this classic pumpkin pie recipe. Let me know! I’d love to hear what you think in the comments below!Print
- 2 large eggs
- 15 ounces of pumpkin puree
- 2 teaspoons vanilla
- 1 cup evaporated milk
- 14 ounces of sweetened condensed milk
- 1/2 teaspoon of salt
- 1 1/2 teaspoons of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 1/8 teaspoon of nutmeg
- Preheat oven to 425 degrees.
- Mix together all of the dry ingredients in a small bowl.
- Beat eggs in a separate large bowl.
- Stir in pumpkin puree and dry ingredients with the eggs until well combined.
- Gradually stir in evaporated milk and sweetened condensed milk.
- Pour into an unbaked pastry pie crust
- Bake at 425 degrees for 15 minutes.
- Then, reduce the temperature to 350 degrees and bake for another 45-60 minutes, until the pie is no longer jiggly in the middle. Insert a knife into the middle and if it comes out clean, it’s done.
- Let it rest for 2 hours and serve at room temperature. Or refrigerate for up to 3 days if not serving immediately.
- Serve topped with homemade whipped cream or ice cream.
- Use a deep 9-inch pie crust or else the filling with run over the sides. If you don’t have a deep pie plate, then place the pie place on a baking sheet to catch any spills.
- For bourbon pumpkin pie, add 2 tablespoons of bourbon with the milk.
- For the best flavor, make a day or two ahead. The pie tastes even better on day 2!
- Prep Time: 15 minutes
- Rest Time: 2 hours
- Cook Time: 55 minutes
- Category: dessert, pies
- Cuisine: American