Easy Homemade Pumpkin Pie from Scratch
This homemade pumpkin pie is creamy, warmly spiced, and incredibly easy to make from scratch! With a flaky crust and rich pumpkin filling, this easy pumpkin pie recipe is perfect for Thanksgiving, fall gatherings, or a cozy weekend dessert. Save this classic pumpkin pie recipe for your next holiday bake!
Servings: 8 slices
Calories: 320kcal
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can 15 oz pure pumpkin purée
- 1 can 12 oz evaporated milk
- 2 large eggs
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat: Heat oven to 425°F (220°C).
- Make the filling: Whisk pumpkin purée, brown sugar, eggs, evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Fill the crust: Pour the pumpkin mixture into the unbaked pie crust.
- First bake: Bake at 425°F for 15 minutes.
- Lower the heat: Reduce oven temperature to 350°F (175°C) and bake for another 40–50 minutes.
- Check for doneness: The edges should be set while the center still has a slight jiggle.
- Cool: Remove from the oven and cool completely on a wire rack for about 2 hours before slicing.
- Serve: Top with whipped cream and a sprinkle of cinnamon, if desired.
Notes
- Let the pie cool completely before cutting for cleaner slices.
- Use pure pumpkin purée rather than pumpkin pie filling.
- For extra flavor, add a pinch of allspice.
- Refrigerate leftovers and enjoy within 3–4 days.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 39 g
- Protein: 6 g
- Fat: 16 g
- Saturated Fat: 7 g
- Cholesterol: 70 mg
- Sodium: 330 mg
- Fiber: 2 g
- Sugar: 23 g