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This Homemade Pumpkin Pie Recipe was been handed down from our Grandmother and has really stood the test of time. Flavorful and creamy with the perfect blend of Pumpkin Pie Spices. Delish!

Closeup on a piece of Homemade Pumpkin Pie sitting on a white dessert plate in front of decorative pumpkins.

Of all the Holiday pies, we think Homemade Pumpkin Pie is the easiest to make.  Honestly, it is almost as easy to make a Pumpkin Pie from scratch as it is to bake a frozen version.  And guess what? Your pie will taste about 100 times better.  With just a few ingredients and this classic recipe handed down from our Grandmother, you can make a yummy Thanksgiving Pie that is sure to please your holiday guests. 

Ingredients you will need

All the ingredients you will need to make pumpkin pie.

How to Make the Pumpkin Filling

Collage image showing the step for making the pumpkin pie filling.

Step 1: In a bowl, add all the dry ingredients.
Step 2: Mix until combined and then set aside.
Step 3: In a new medium-sized mixing bowl, add eggs and beat. Add in the pumpkin and evaporated milk.
Step 4: Stir until combined.

Collage image showing how to mix the dry and wet ingredients together for the pumpkin pie filling.

Step 5: Pour in the dry ingredients and whisk them together.
Step 6: Cover the bowl with plastic wrap and refrigerate for at least two hours (or up to overnight) to allow the flavors to meld together.

How to Make the Pie Crust

Closeup image of a single pie crust with no pie filling.

Step 7: When you are ready to bake the pie, prepare the pie dough for a 9″ Single Crust pie pan.  You can find our Homemade Pie Crust Recipe here.  Crimp the edges of the pie crust and lightly brush the inside of the pie crust with an Egg-White wash. (This will act as a barrier between the pie filling and the pie crust and help avoid a “soggy bottom.”)

Baking Instructions

A collage image showing the steps for baking the pumpkin pie.

Steps 8-9: Place the pie pan on a cookie sheet and pour the pumpkin filling into the pie crust.
Step 10: Preheat the oven to 425.  Bake the pie for 15 minutes at that temperature.  Turn the heat down to 350 and bake for approximately 30-40 more minutes.  (We like to use a Pie Shield for the first 30 minutes or so to keep the pie crust from browning too much.  If you don’t have a pie shield, you can make one with Aluminum Foil.)  The pie is done when the pumpkin filing is no longer wobbly around the edge of the pie (about 2″ around the edge) but is still slightly wobbly in the center of the pie.  The pie will continue baking after you remove it from the oven and a cracked pumpkin pie is an over-baked pumpkin pie!

Closeup on a piece of homemade pumpkin pie with a dollop of whipped cream on a white plate.

Other Pie Recipes you will love

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Homemade Pumpkin PiePrint

Homemade Pumpkin Pie

Yield 8 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

This Homemade Pumpkin Pie Recipe was been handed down from our Grandmother and has really stood the test of time. Flavorful and creamy with the perfect blend of Pumpkin Pie Spices. Delish!

Ingredients

  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar (packed)
  • 1 tablespoon All-Purpose Flour
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground Ginger
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1/8 teaspoon Ground Cloves
  • 3 large Eggs
  • 2 cups Pumpkin (canned)
  • 1 1/4 cups Evaporated Milk
  • Single Pie Crust

Instructions

  1. In a bowl, add all the dry ingredients and mix until combined and then set aside.
  2. In a new medium-sized mixing bowl, add eggs and beat.
  3. Add in the pumpkin and evaporated milk, stir until combined.
  4. Pour in the dry ingredients and whisk together.
  5. Cover the bowl with plastic wrap and refrigerate for at least two hours (or up to overnight) to allow the flavors to meld together.
  6. When you are ready to bake the pie, prepare the pie dough for a 9" Single Crust pie pan.  You can find our Homemade Pie Crust Recipe here.  Crimp the edges of the pie crust and lightly brush the inside of the pie crust with an Egg White wash. (This will act as a barrier between the pie filling and the pie crust and help avoid a "soggy bottom.")
  7. Place the pie pan on a cookie sheet.
  8. Pour the Pumpkin filling into the pie crust.
  9. Preheat the oven to 425.  Bake the pie for 15 minutes at that temperature.  Turn the heat down to 350 and bake for approximately 30-40 more minutes.  (We like to use a Pie Shield for the first 30 minutes or so to keep the pie crust from browning too much.  If you don't have a pie shield, you can make one with Aluminum Foil.)  The pie is done when the pumpkin filing is no longer wobbly around the edge of the pie (about 2" around the edge) but is still slightly wobbly in the center of the pie.  The pie will continue baking after you remove it from the oven and a cracked pumpkin pie is an over-baked pumpkin pie!

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Pies