Pumpkin Pie Easy Homemade Pie Bake It With Love

Jump to Recipe This easy-to-make pumpkin pie is a staple of holiday traditions that you should definitely try your hand at! The delicious, sweet spices make this pie a pleasure, filled with warmth and goodness that is so comforting! The tantalizing aroma of homemade pumpkin pie baking in the oven is a well-loved part of all of my holiday memories! Best Homemade Pumpkin Pie Recipe Pumpkin Pie is usually associated with the fall season, specifically around Thanksgiving and the winter holidays, but this delicious dessert is delectable any time of year. The holiday season is not the only time of year to enjoy the many delights of pumpkin pie. In my book, it is a year-round reward! It is not hard to make, and a homemade pie is always tastier than the store-bought variety. The love is baked right in, and the taste is fresh and fantastic!

No Thanksgiving or Christmas holiday dinner is complete without a delicious homemade Pumpkin Pie!

Jump to:Best Homemade Pumpkin Pie Recipe 🥘 Pumpkin Pie Ingredients 🔪 How To Make Pumpkin Pie 💭 Angela’s Tips & Recipe Notes ❓ What Are The Best Pumpkins For Pumpkin Pie? ❓ Why Does Pumpkin Pie Need To Be Refrigerated? ❓ Is Pumpkin Pie Good For You? 🎃 Best Pumpkin Recipes! 📋 Recipe 💬 Comments

Check out my butter pie crust recipe to get ready to make this pumpkin pie. This fool-proof recipe is so versatile and delicious, super buttery, and perfect for pumpkin pie. A pre-made pie crust you can pick up at the supermarket may be easier, but you will be so happy to serve the one you have proudly made yourself. It is bakery-level good! 🥘 Pumpkin Pie Ingredients The ingredients list is not long, as there is no need to overdo a classic. Keeping it simple is my strategy and this recipe is a cinch to prepare. Butter Pie Crust You can use a ready-made pie crust from the refrigerated section at your local grocery store, or you can make this fabulous, flaky all-butter pie crust! Flour - 2½ cups of all-purpose flour.Salt - ½ teaspoon of salt.Butter - 1 cup of cold butter (cubed, 2 sticks).Water - ½ cup of ice water. Pumpkin Pie Filling I’ve listed all of the usual suspects in pumpkin pie spice blends here, but you can also try my favorite recipe for homemade pumpkin pie spice! Canned Pumpkin - 1 15-ounce can of pumpkin (*see note).Sweetened Condensed Milk - 1 14-ounce can of sweetened condensed milk.Egg – 1 large egg.Ground Cinnamon – 1½ teaspoons of ground cinnamon.Ground Ginger – ½ teaspoon of ground ginger.Ground Nutmeg – ¼ teaspoon of ground nutmeg.Ground Cloves (or Allspice) – ⅛ teaspoon of ground cloves. Ground Mace (optional) – A pinch of ground mace. Be sure to see the recipe card below for ingredients, amounts & instructions! 🔪 How To Make Pumpkin Pie Prep time is quick – just 15 minutes, then the baking magic happens while you tend to your holiday to-dos. Give it some time to cool, and your pie will be ready to enjoy for dessert! Pumpkin Pie Crust Combine & Chill. Mix the all butter pie crust ingredients as instructed here.Preheat. Set your oven temperature to 375°F (190°C).Roll & Transfer. Place pie crust pasty in a 9 inch pie pan. Flute the edges or use a fork on the edges if desired.Fill with weights. Line the pie crust pastry with tin foil or parchment paper. Add in pie weights, dry beans, or rice to weigh it down making sure that the weights are evenly distributed.Par-bake. Bake the pastry pie crust for 10 minutes at 375°F (190°C). Remove the foil and pie weights (careful - they will be hot!). Set aside. Pumpkin Pie Filling Combine ingredients. To begin, combine 15 ounces of pumpkin puree, 14 ounces of sweetened condensed milk, 1 egg, 1½ teaspoons of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of nutmeg, ⅛ teaspoon of cloves, and a pinch of mace in a large bowl. Whisk. Mix the filling ingredients together until everything is incorporated and even. Assemble & Bake Your Thanksgiving Pie Transfer. Next, pour the batter into the par-baked pie crust. Fill ¾ full with the batter.Bake. Set the pie in the middle of your oven’s center rack and bake your pie at 375°F (190°C) for about 55 minutes or until the center is almost set. It will still tend to look a bit jiggly in the center, but that is expected (*see note).Remove and cool. Finally, remove your pie from the oven and place it onto a wire rack. Allow the pie to cool for 3 hours at least, and longer if possible (in the refrigerator - *see note). Pumpkin pie tastes best when it is served nice and cold. Serve your pie with a scoop of simple vanilla ice cream sprinkled with cinnamon. Additionally, you can top off your slice with some wonderfully sweet homemade chantilly cream for an extra special combo! Enjoy!

💭 Angela’s Tips & Recipe Notes When using rice or beans as pie weights, you can save the baked rice or beans to re-use for par-baking other pie crusts later.Be sure to get plain canned pumpkin, not pumpkin pie filling in a can. Canned pumpkin tastes just as good as fresh pumpkin, and it is so much easier to work with!If your pie crust edges are browning too quickly, simply use aluminum foil strips or pie strips to wrap the pie crust edges around the 25–30-minute mark during baking so they do not burn.Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.To store: Since your pumpkin pie (as well as all custard pies) has eggs in the filling, it should be refrigerated between servings. Wrap the pie with aluminum foil and store it in the refrigerator for up to 2-3 days.To freeze: First, tightly wrap the pumpkin pie or place it in an airtight container. Let it defrost in the fridge before serving. ❓ What Are The Best Pumpkins For Pumpkin Pie? It should be noted that not all pumpkins bake the same! While any pumpkin that is made for eating could technically be made into a pie, they won’t all taste good. If you have a pumpkin that is great for carving, it won’t be too satisfying in pie form as they are stringy, watery, and bland. The pumpkins that will make the perfect puree for baking are ones that are flavorful, sweet, and have a nice texture! For best results, I recommend heirloom sugar pumpkins like Fairytale, Jarrahdale, Dickinson, and Long Pie varieties! ❓ Why Does Pumpkin Pie Need To Be Refrigerated? If you’ve ever purchased a store-bought pumpkin pie, you may have noticed that it was sitting at room temperature and not in a refrigerated section. These commercial pies contain additives to make them room temperature safe. However, homemade pumpkin pies need to be refrigerated. The USDA advises that any egg-based pie must be refrigerated and cannot sit at room temperature for more than two hours. The reason is that bacteria can grow quickly if the pie is kept between the temperatures of 40°F (4°C) and 140°F (60°C). ❓ Is Pumpkin Pie Good For You? Pumpkin pie contains a ton of important vitamins and minerals! In fact, it has vitamin A, potassium, vitamin C, thiamine, vitamin B12, folate, riboflavin, niacin, phosphorus, calcium, and iron. Pumpkin pies are also higher in fat, cholesterol, and sodium. So indulge yourself on special occasions if you’re watching your waistline. 🙂 🎃 Best Pumpkin Recipes! Pumpkin Chocolate Chip CookiesPumpkin Streusel BreadIced Pumpkin Spice LattePumpkin Zucchini MuffinsPumpkin Pie SpiceBest Pumpkin Seed Butter

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 21 reviews

Pumpkin Pie

This easy-to-make pumpkin pie is a staple of holiday traditions that you should definitely try your hand at! The delicious, sweet spices make this pie a pleasure, filled with warmth and goodness that is so comforting! The tantalizing aroma of homemade pumpkin pie baking in the oven is a well-loved part of all of my holiday memories!

Author | Angela

Servings: 8 servings Calories: 284kcal Prep 15 minutes Cooking 1 hour 5 minutes Total Time 1 hour 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xPumpkin Pie Crust▢ 1 butter pie crust (or store bought pie pastry 9 inch)Pumpkin Pie Filling▢ 1 can pumpkin (15-ounce can)▢ 1 can sweetened condensed milk (14-ounce can)▢ 1 large egg▢ 1 ½ teaspoon ground cinnamon▢ ½ teaspoon ground ginger▢ ¼ teaspoon ground nutmeg▢ ⅛ teaspoon ground cloves (or allspice)▢ 1 pinch ground mace (optional)

InstructionsPumpkin Pie CrustPreheat oven to 375°F (190°C).Place pie crust pasty in a 9 inch pie pan. Flute the edges or use a fork on the edges if desired.1 butter pie crustLine the pie crust pastry with tin foil or parchment paper. Add in pie weights, dry beans, or rice to weigh it down making sure that the weights are evenly distributed.Par-bake the pastry pie crust for 10 minutes at 375°F (190°C). Remove the foil and pie weights (careful - they will be hot!). Set aside.Pumpkin Pie Filling In a large bowl combine together the pumpkin, sweetened condensed milk, egg and spices. Whisk till well combined.1 can pumpkin, 1 can sweetened condensed milk, 1 large egg, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, 1 pinch ground macePour the batter into the par-baked pie crust. Only fill the crust to about ¾ full with the filling.Bake your pumpkin pie at 375°F (190°C) for about 55 minutes or until the center is almost set. It will still tend to look a bit jiggly, but that’s OK. *If your crust edges are browning too quickly, use aluminum foil strips to wrap the pie crust edges around the 25-30 minute mark during baking.Remove from oven and place on a wire rack. Allow the pie to cool for 3 hours at least, and longer if possible. *Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours. Equipment You May NeedMeasuring SpoonsMixing Bowl9-inch pie pan Notes When using rice or beans as pie weights, you can save the baked rice or beans to re-use for par-baking other pie crusts later. Be sure to get plain canned pumpkin, not pumpkin pie filling in a can. Canned pumpkin tastes just as good as fresh pumpkin, and it is so much easier to work with! If your pie crust edges are browning too quickly, simply use aluminum foil strips or pie strips to wrap the pie crust edges around the 25–30-minute mark during baking so they do not burn. Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours. To store: Since your pumpkin pie (as well as all custard pies) has eggs in the filling, it should be refrigerated between servings. Wrap the pie with aluminum foil and store it in the refrigerator for up to 2-3 days. To freeze: First, tightly wrap the pumpkin pie or place it in an airtight container. Let it defrost in the fridge before serving.

NutritionCalories: 284kcal (14%) | Carbohydrates: 42g (14%) | Protein: 7g (14%) | Fat: 11g (17%) | Saturated Fat: 5g (31%) | Cholesterol: 37mg (12%) | Sodium: 306mg (13%) | Potassium: 321mg (9%) | Fiber: 2g (8%) | Sugar: 29g (32%) | Vitamin A: 8430IU (169%) | Vitamin C: 4mg (5%) | Calcium: 164mg (16%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! All Butter Pie Crust, Christmas, pie, Pumpkin, Pumpkin Pie, Thanksgiving Course Dessert Recipes, Holiday Recipes, Pie RecipesCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Best Homemade Pumpkin Pie Recipe

Pumpkin Pie is usually associated with the fall season, specifically around Thanksgiving and the winter holidays, but this delicious dessert is delectable any time of year. The holiday season is not the only time of year to enjoy the many delights of pumpkin pie. In my book, it is a year-round reward!

It is not hard to make, and a homemade pie is always tastier than the store-bought variety. The love is baked right in, and the taste is fresh and fantastic!

No Thanksgiving or Christmas holiday dinner is complete without a delicious homemade Pumpkin Pie!

Check out my butter pie crust recipe to get ready to make this pumpkin pie. This fool-proof recipe is so versatile and delicious, super buttery, and perfect for pumpkin pie.

A pre-made pie crust you can pick up at the supermarket may be easier, but you will be so happy to serve the one you have proudly made yourself. It is bakery-level good!

🥘 Pumpkin Pie Ingredients

The ingredients list is not long, as there is no need to overdo a classic. Keeping it simple is my strategy and this recipe is a cinch to prepare.

Butter Pie Crust

You can use a ready-made pie crust from the refrigerated section at your local grocery store, or you can make this fabulous, flaky all-butter pie crust!

Flour - 2½ cups of all-purpose flour.Salt - ½ teaspoon of salt.Butter - 1 cup of cold butter (cubed, 2 sticks).Water - ½ cup of ice water.

Pumpkin Pie Filling

I’ve listed all of the usual suspects in pumpkin pie spice blends here, but you can also try my favorite recipe for homemade pumpkin pie spice!

Canned Pumpkin - 1 15-ounce can of pumpkin (*see note).Sweetened Condensed Milk - 1 14-ounce can of sweetened condensed milk.Egg – 1 large egg.Ground Cinnamon – 1½ teaspoons of ground cinnamon.Ground Ginger – ½ teaspoon of ground ginger.Ground Nutmeg – ¼ teaspoon of ground nutmeg.Ground Cloves (or Allspice) – ⅛ teaspoon of ground cloves. Ground Mace (optional) – A pinch of ground mace.

Be sure to see the recipe card below for ingredients, amounts & instructions!

🔪 How To Make Pumpkin Pie

Prep time is quick – just 15 minutes, then the baking magic happens while you tend to your holiday to-dos. Give it some time to cool, and your pie will be ready to enjoy for dessert!

Pumpkin Pie Crust

Combine & Chill. Mix the all butter pie crust ingredients as instructed here.Preheat. Set your oven temperature to 375°F (190°C).Roll & Transfer. Place pie crust pasty in a 9 inch pie pan. Flute the edges or use a fork on the edges if desired.Fill with weights. Line the pie crust pastry with tin foil or parchment paper. Add in pie weights, dry beans, or rice to weigh it down making sure that the weights are evenly distributed.Par-bake. Bake the pastry pie crust for 10 minutes at 375°F (190°C). Remove the foil and pie weights (careful - they will be hot!). Set aside.
Combine ingredients. To begin, combine 15 ounces of pumpkin puree, 14 ounces of sweetened condensed milk, 1 egg, 1½ teaspoons of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of nutmeg, ⅛ teaspoon of cloves, and a pinch of mace in a large bowl. Whisk. Mix the filling ingredients together until everything is incorporated and even.

Assemble & Bake Your Thanksgiving Pie

Transfer. Next, pour the batter into the par-baked pie crust. Fill ¾ full with the batter.Bake. Set the pie in the middle of your oven’s center rack and bake your pie at 375°F (190°C) for about 55 minutes or until the center is almost set. It will still tend to look a bit jiggly in the center, but that is expected (*see note).Remove and cool. Finally, remove your pie from the oven and place it onto a wire rack. Allow the pie to cool for 3 hours at least, and longer if possible (in the refrigerator - *see note). Pumpkin pie tastes best when it is served nice and cold.

Serve your pie with a scoop of simple vanilla ice cream sprinkled with cinnamon. Additionally, you can top off your slice with some wonderfully sweet homemade chantilly cream for an extra special combo! Enjoy!

💭 Angela’s Tips & Recipe Notes

When using rice or beans as pie weights, you can save the baked rice or beans to re-use for par-baking other pie crusts later.Be sure to get plain canned pumpkin, not pumpkin pie filling in a can. Canned pumpkin tastes just as good as fresh pumpkin, and it is so much easier to work with!If your pie crust edges are browning too quickly, simply use aluminum foil strips or pie strips to wrap the pie crust edges around the 25–30-minute mark during baking so they do not burn.Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours.To store: Since your pumpkin pie (as well as all custard pies) has eggs in the filling, it should be refrigerated between servings. Wrap the pie with aluminum foil and store it in the refrigerator for up to 2-3 days.To freeze: First, tightly wrap the pumpkin pie or place it in an airtight container. Let it defrost in the fridge before serving.

❓ What Are The Best Pumpkins For Pumpkin Pie?

It should be noted that not all pumpkins bake the same! While any pumpkin that is made for eating could technically be made into a pie, they won’t all taste good. If you have a pumpkin that is great for carving, it won’t be too satisfying in pie form as they are stringy, watery, and bland.

The pumpkins that will make the perfect puree for baking are ones that are flavorful, sweet, and have a nice texture! For best results, I recommend heirloom sugar pumpkins like Fairytale, Jarrahdale, Dickinson, and Long Pie varieties!

❓ Why Does Pumpkin Pie Need To Be Refrigerated?

If you’ve ever purchased a store-bought pumpkin pie, you may have noticed that it was sitting at room temperature and not in a refrigerated section. These commercial pies contain additives to make them room temperature safe. However, homemade pumpkin pies need to be refrigerated.

The USDA advises that any egg-based pie must be refrigerated and cannot sit at room temperature for more than two hours. The reason is that bacteria can grow quickly if the pie is kept between the temperatures of 40°F (4°C) and 140°F (60°C).

❓ Is Pumpkin Pie Good For You?

Pumpkin pie contains a ton of important vitamins and minerals! In fact, it has vitamin A, potassium, vitamin C, thiamine, vitamin B12, folate, riboflavin, niacin, phosphorus, calcium, and iron.

Pumpkin pies are also higher in fat, cholesterol, and sodium. So indulge yourself on special occasions if you’re watching your waistline. 🙂

🎃 Best Pumpkin Recipes!

Pumpkin Chocolate Chip CookiesPumpkin Streusel BreadIced Pumpkin Spice LattePumpkin Zucchini MuffinsPumpkin Pie SpiceBest Pumpkin Seed Butter

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 21 reviews

Pumpkin Pie

Author | Angela

Servings: 8 servings Calories: 284kcal Prep 15 minutes Cooking 1 hour 5 minutes Total Time 1 hour 20 minutes

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Love This Recipe?Click On A Star To Rate It!

5 from 21 reviews

Pumpkin Pie

Author | Angela

Servings: 8 servings

Calories: 284kcal

Prep 15 minutes

Cooking 1 hour 5 minutes

Total Time 1 hour 20 minutes

Ingredients US CustomaryMetric1x2x3xPumpkin Pie Crust▢ 1 butter pie crust (or store bought pie pastry 9 inch)Pumpkin Pie Filling▢ 1 can pumpkin (15-ounce can)▢ 1 can sweetened condensed milk (14-ounce can)▢ 1 large egg▢ 1 ½ teaspoon ground cinnamon▢ ½ teaspoon ground ginger▢ ¼ teaspoon ground nutmeg▢ ⅛ teaspoon ground cloves (or allspice)▢ 1 pinch ground mace (optional)

Equipment You May NeedMeasuring SpoonsMixing Bowl9-inch pie pan

Notes When using rice or beans as pie weights, you can save the baked rice or beans to re-use for par-baking other pie crusts later. Be sure to get plain canned pumpkin, not pumpkin pie filling in a can. Canned pumpkin tastes just as good as fresh pumpkin, and it is so much easier to work with! If your pie crust edges are browning too quickly, simply use aluminum foil strips or pie strips to wrap the pie crust edges around the 25–30-minute mark during baking so they do not burn. Once fully cooled, move your pie to the refrigerator. Pumpkin pie should not sit out at room temperature for more than two hours. To store: Since your pumpkin pie (as well as all custard pies) has eggs in the filling, it should be refrigerated between servings. Wrap the pie with aluminum foil and store it in the refrigerator for up to 2-3 days. To freeze: First, tightly wrap the pumpkin pie or place it in an airtight container. Let it defrost in the fridge before serving.

Nutrition

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dessert Recipes, Holiday Recipes, Pie RecipesCuisine American

US CustomaryMetric

Best Homemade Pumpkin Pie Recipe#

🥘 Pumpkin Pie Ingredients#

Butter Pie Crust#

Pumpkin Pie Filling#

🔪 How To Make Pumpkin Pie#

Pumpkin Pie Crust#

Assemble & Bake Your Thanksgiving Pie#

💭 Angela’s Tips & Recipe Notes#

❓ What Are The Best Pumpkins For Pumpkin Pie?#

❓ Why Does Pumpkin Pie Need To Be Refrigerated?#

❓ Is Pumpkin Pie Good For You?#

🎃 Best Pumpkin Recipes!#

📋 Recipe#

Pumpkin Pie#

Nutrition#

Best Homemade Pumpkin Pie Recipe

🥘 Pumpkin Pie Ingredients

Butter Pie Crust

Pumpkin Pie Filling

🔪 How To Make Pumpkin Pie

Pumpkin Pie Crust

Assemble & Bake Your Thanksgiving Pie

💭 Angela’s Tips & Recipe Notes

❓ What Are The Best Pumpkins For Pumpkin Pie?

❓ Why Does Pumpkin Pie Need To Be Refrigerated?

❓ Is Pumpkin Pie Good For You?

🎃 Best Pumpkin Recipes!

📋 Recipe

Pumpkin Pie

Nutrition