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This my mom’s Best Classic Pumpkin Pie Recipe! We’ve been enjoying this pie my ENTIRE life – and it’s one of those recipes everyone always asks for. The pumpkin custard filling has the perfect texture and flavor with a delicious homemade pie crust. You’ll love this with whipped cream!
Are there any recipes you look forward to every year? Maybe ones your mom or grandmother make, or that you make from their recipes? I have several of those: Russian Teacakes, Pecan Pie, Banana Bread…and this pumpkin pie recipe. My mom has made this homemade pumpkin pie recipe at every Thanksgiving for my entire life. It’s everyone’s favorite and one of the most requested things she makes!
There are lots of homemade pumpkin pie recipes out there but I will tell you that this one performs every single time. All pumpkin pies are easy (have you tried the one that’s a seriously easy pumpkin pie?) I’ve been eating it for over 40 years and I’ve never been disappointed. Whether you make my all butter pie crust or use one from the freezer or grocery store, this pie is one that you’ll keep coming back to again and again.
Pumpkin Pie Ingredients
- Pie Crust: Use my homemade pie crust recipe or store-bought (you can use one from a refrigerated pack of two or a frozen pie crust).
- Canned Pumpkin Puree: Not pumpkin pie filling
- Eggs: We’re using whole large eggs
- Milk: Regular milk, NOT evaporated. Use whole milk for best results.
- Pumpkin Spices: You can also substitute pumpkin pie spice if you don’t want to buy all of them separately. The spices give so much flavor to the pie and it tastes like Thanksgiving!
- Sugar: My mom used both packed brown sugar and granulated sugar, so that’s what I use too.
How to make Pumpkin Pie
- Stir together pumpkin, eggs, sugars, and spices.
- Whisk in milk.
- Pour mixture into pie shell and bake until set. Note: This pie will be very full if using a 9-inch pie plate.
How to Store Pumpkin Pie
Store cooled pie in the refrigerator covered with plastic wrap. It’s perfect to make a day or two ahead! You can also bake and freeze the full pie (once it’s cooled) for several months. Or, freeze leftovers as slices in sandwich bags for easy snacking.
Expert Tips
- Be sure to use whole milk, not heavy cream, not evaporated – just plain old whole milk. The eggs and milk work together to create a creamy pumpkin custard filling.
- Cover the edges of the pie with a pie shield or strips of aluminum foil so that the crust doesn’t cook too much.
- To make sure the bottom of my crust bakes, I bake at a high oven temperature (425°F) for about 10 minutes, then lower the oven temp until the pie is done.
- Pumpkin pie is done baking when it no longer rolls when tapped – it will be just slightly jiggly and might have a small crack in the center.
- Serve the pie at room temperature with whipped cream or cool whip.
- If you love chocolate, did you know that chocolate and pumpkin go really well together? Check out my Chocolate Chip Pumpkin Pie!
FAQs
This recipe makes two 7-inch pies or one very deep 9-inch pie. You can also use a 10-inch pie plate or a 9- or 10-inch deep dish pie plate.
Homemade Pumpkin Pie Recipe
Ingredients
- 1 all butter pie crust from scratch or from a pack of two
- 1 ¾ cups (425g) pumpkin puree (1-15 ounce can)
- ½ teaspoon salt
- 1 ¾ cups (415ml) whole milk
- 3 large eggs
- ⅔ cup (134g) packed brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 ⅓ teaspoons Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Allspice
Instructions
- Preheat oven to 375°F.
- Place your pie crust in a 9-10-inch pie plate. Please note: this pie gets very full. It’s pictured made in a standard 9” pie plate.You can use a 9-inch, 9-inch deep dish or 10-inch pie plate, or two 7-inch pie crusts. If you’re using anything smaller than 9-inch there will be extra filling. Use any extra filling to make mini pumpkin pies (see below). Place pie plate on a cookie sheet for baking.
- Place all ingredients in a large bowl. Whisk until smooth. Pour into pie plate.
- It’s best if you cover the edges of the pie crust with aluminum foil or a pie crust shield before you start baking. Remove the foil after 50-60 minutes of bake time.
- Carefully transfer pie to oven and bake for 60-75 minutes. I’m giving a large range in time because it depends on what size pie plate you’re using and your oven. My 9” pie plate took 70 minutes. It’s done when the center looks solid. Cool completely, then wrap tightly and chill for at least 4 hours before serving. Serve with whipped cream. Store in refrigerator.
- To make mini pies: use a round cookie cutter or mason jar lid to cut circles out of pie crust. Press into mini muffin pans and fill with about 1-2 tablespoons pie filling. Bake time will be about 20-30 minutes.
Recipe Video
Recipe Notes
- I vary between using a homemade crust and refrigerated one, and you can also use a frozen pie shell too.
- Be sure to use whole milk, not heavy cream, not evaporated – just plain old whole milk. The eggs and milk work together to create a creamy pumpkin custard filling.
- Cover the edges of the pie with a pie shield or strips of aluminum foil so that the crust doesn’t cook too much.
- To make sure the bottom of my crust bakes, I bake at a high oven temperature (425°F) for about 10 minutes, then lower the oven temp until the pie is done.
- Pumpkin pie is done baking when it no longer rolls when tapped – it will be just slightly jiggly and might have a small crack in the center.
- Serve the pie at room temperature with whipped cream or cool whip. Store in the refrigerator or wrap well with plastic wrap and freeze for up to a month.
I was excited to make this today, but it took a really long time to cook. The egg settled to the bottom, there was a thin layer of cooked egg right above the crust. I’ve reread the recipe and don’t see what I did wrong? I mean, I used an electric mixer instead of whisking the batter but don’t think that was what went wrong.
That is very strange – I have never had that happen. The only thing I can think is there was a bit of egg white not mixed in?
Made this pie many times, but u can make it even better… separate your egg whites from the yolk…add yolks to filling..now beat the egg whites with a hand mixer until they come to a peek… like Marangie … and fold into your pie filling just before u add to pie crust…
I made this cake, very easy to make, I reduced the sugar amount to 100 grams. it will be nice to know the weigth of the eggs, I think my one got a bit bloated, but still good.
Just put this in the oven! I used your butter crust recipe and it turned out so easy compared to all the others I’ve tried. I like that I didn’t have to chill it in the fridge. Thanks for the great recipes!
That might seem to be a lot of spice mix but you’ll be happy you used it. Looks like a very tasty pie recipe
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