This homemade pumpkin pie recipe is so amazing! I know, I know, it is so much easier to buy a pre-made pumpkin pie. Try making it at home and see if you like it. I dare you.
I will admit growing up, homemade pumpkin pie wasn’t my favorite pie to eat. It was definitely one of my brother’s favorites! He always wanted it on his birthday, which happens to fall in October. My favorite was always, apple pie, berry pie, or peach cobbler.
As I get older, I have come to love the taste of pumpkin and especially homemade pumpkin pie. It is so easy to make too! If I can do it, you can do it. Let’s get baking!
Ingredients
1 9-inch pie crust either homemade or storebought
3 egg yolks from large eggs
1 large egg
1 can of sweetened condensed milk 14 oz. 396 g
1 can of pumpkin/puree 15 oz. 425g
2 Tbsp. white granulated sugar optional (30g)
1/4 cup brown sugar light or dark (60g)
1 tsp. ground cinnamon 4g
1/4 tsp. ground cloves 1g
1/4 tsp. of nutmeg 1g
1/4 tsp. of ground ginger 1g
1/4 tsp. of salt 1g
1 tsp. of vanilla extract
OR use 1 tsp. of pumpkin spice and only 1/2 tsp. of ground cinnamon instead of the nutmeg, ginger, and cloves
Whipped cream for topping Ground
Cinnamon for dusting
Instructions
Make a homemade pie crust or use a store-bought one. If using a homemade one, put it in the freezer for about 10 minutes right after making it. Preheat the oven to 375 F/190 C.
Place a piece of parchment paper in the empty pie crust and then use pie weights or uncooked beans to weigh down the parchment paper.
Now bake the pie crust for 15 minutes on the middle rack. Once done lift up the parchment paper with the beans or weights and remove it, and then put the empty crust back in the oven for another 15 minutes, until the crust is slightly golden brown. You may want to cover the edges of the pie with foil, to prevent over-browning.
Add 3 yolks for large eggs to a large bowl, along with 1 full egg. Whisk up those eggs, then add in the sweetened condensed milk, canned pumpkin puree, sugar, brown sugar, cinnamon, cloves, nutmeg, ginger, salt, and vanilla extract.
Use a whisk or hand mixer to whisk those ingredients together. The pumpkin pie filling is done!
Now pour the pumpkin pie filling into the pie crust. Give it a slight giggle, to let any bubbles settle. Turn the heat down to 325 F/162 C. Then bake the pie in the oven, middle rack position, for 45 to 55 minutes.
After about 20 minutes check in the oven and look at the edges of the pie crust, if they are getting too brown, you can put foil around the edges to protect them.
Bake the pie until it is dry around the outside and only a slight jiggle in the middle.
Let it cool for 2 to 3 hours at room temperature so it sets completely.
Once the pie has set you can cut into it and serve it. Top that pie off with some whipped cream, and sprinkle on some ground cinnamon if you like. Enjoy!
Print the FULL recipe here on my website.
Watch the video tutorial here: