Homemade Pumpkin Pie

This pumpkin pie is a single bowl of filling poured into an unbaked pie crust. Canned pumpkin puree, three eggs and a can of evaporated milk make a smooth custard, and cinnamon, nutmeg and ginger give it the usual autumn flavor. It serves 8 and takes 1 hour 15 minutes from start to finish.

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The oven does the work. The pie starts at 425°F for 15 minutes and then drops to 350°F for the rest of the bake, and you pull it out when a knife inserted in the center comes out clean.

What Goes in the Filling

The full list is in the recipe card at the bottom. Here is what each ingredient does.

• Unbaked pie crust: the base. Fill it raw and bake it with the filling.
• Pumpkin puree (1 can, 15 ounces): the body of the pie. Canned puree is the easy choice, and fresh pumpkin also works.
• Sugar (3/4 cup): balances the earthiness of the pumpkin.
• Cinnamon (1 teaspoon), nutmeg (1/2 teaspoon) and ginger (1/4 teaspoon): the spice blend. The ginger is the smallest amount, but you notice it if it is missing.
• Salt (1/4 teaspoon): keeps the sweetness in check.
• Large eggs (3): they set the filling so it slices cleanly.
• Evaporated milk (1 can, 12 ounces): makes the filling smooth and creamy. Stir it in gradually.

Baking and Cooling

Measure the spices and open the cans before you start mixing, because the filling comes together in a few minutes. In a large bowl, combine the pumpkin, sugar, spices and salt. Add the eggs and mix well, then stir in the evaporated milk gradually. Pour the mixture into the crust and it is ready for the oven. Preheat the oven to 425°F (220°C) first, so it is hot when the pie goes in.

The temperature change is the part to plan for. The edges of the crust can brown too fast once the oven drops to 350°F, so cover them with a pie crust shield or a strip of aluminum foil. Keep the pie in the oven until the filling is set. The edges should be firm, and the center can still have a slight jiggle. Overbaking leads to a dry filling.

Let the pie cool on a wire rack before you cut it. Cooling is what lets the filling finish setting, and it makes the slices neater.

Ways to Change It

• Cheesecake style: add a layer of cream cheese.
• Caramel: swirl caramel into the filling.
• Adult version: add a splash of bourbon or rum.
• More spice: a pinch of cardamom or allspice deepens the flavor.
• Gluten-free: use a gluten-free crust from the grocery store, or make a crust from crushed nuts or oats.

How to Serve It

Whipped cream is the classic topping. Warm caramel sauce is another option, and chopped pecans or walnuts add crunch. A scoop of vanilla ice cream or a dollop of spiced yogurt also goes well with a slice.

Timing

Prep takes 15 minutes, which covers mixing and preheating the oven. Baking takes 55 to 65 minutes in total: 15 minutes at the higher heat, then 40 to 50 minutes at the lower one. The card lists the total as 1 hour 15 minutes.

Nutrition per Slice

One slice has approximately 320 calories, 14 grams of fat (7 grams saturated), 44 grams of carbohydrates, 2 grams of fiber, 14 grams of sugar, 5 grams of protein and 200 milligrams of sodium.

FAQ

Can I store pumpkin pie?

Cover it with plastic wrap or aluminum foil and keep it in the refrigerator for about 3 to 4 days. To keep it longer, freeze it, wrapped tightly to prevent freezer burn.

Can I use fresh pumpkin instead of canned?

Yes. Roast or steam the pumpkin until tender, then puree it to the same consistency as canned.

Can I tell when the pie is done?

The filling is set and a knife inserted in the center comes out clean. The edges are firm, and the center may still jiggle slightly.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us