Easy, Homemade Pumpkin Pie Recipe

This classic pumpkin pie recipe embodies the essence of the season, from the earthy aroma of pumpkin spice to the silky, velvety texture of the filling. Whether you’re gearing up for Thanksgiving or simply craving a comforting treat, you’ll love our treasured pumpkin pie recipe. From crafting a flaky, buttery crust to the first bite, we’ll guide you step-by-step through the process of creating a pie that will leave your taste buds dancing and your home filled with the scents of autumn. Get ready to embark on a journey of flavor, tradition, and pure pumpkin perfection!

Bringing a homemade pumpkin pie to a get together is a sure way to be remembered. The spices in the pie bring feelings of warmth, comfort, and nostalgia. My easy, homemade pumpkin pie recipe is a favorite with family and friends. I’m sure it’ll be a favorite at your table too!

My grandmother gave me her basic pumpkin pie recipe and I tweaked it a little to make it my own. She thoroughly approved my version by doing something rare for her, she asked for another slice!

My pumpkin pie recipe is a favorite of Mr. Farmer’s Lamp. Most people think of it as a holiday dessert, but he often requests it throughout the year. For us, it’s a comfort food, especially with whipped cream on top! 

I’m one of those pumpkin lovers. I enjoy all things pumpkin. They are one of my favorite things to grow in the garden and preserve. If you want to grow your own for an even more flavorful pie, you can learn how to grow and preserve pumpkins in our post about that.

Easy, Homemade Pumpkin Pie Recipe

You can use preserved pumpkin, store bought canned pumpkin, or fresh pumpkin. We prefer to use fresh pumpkin if we still have any when I’m ready to bake a pie.

How To Use Fresh Pumpkin For Pumpkin Pie

• I begin by cutting the pumpkin in half and removing all the seeds.
• Then I place it upside down in a shallow baking pan.
  • You want to add enough water to just reach the rim of the pumpkin rind.
• Next, bake the pumpkin at 400F for about an hour, depending on your altitude. You want the pumpkin to be soft.
• Remove the pumpkin from the oven and let it cool.
• When it’s cool enough to handle, scrape the pumpkin flesh from the rind and puree in a blender or mixer.

Alternative Method

• Cut the pumpkin into slices, then peel and cube those slices.
• Cover the bottom of a large pot with water and add your chunks.
• Bring them to a boil and cook down.
  • The process of “cooking down” is to remove all the liquid from the pumpkin.
  • The pumpkin will begin to thicken as the water leaves it.
  • You’ll know it’s ready when you don’t see liquid during stirring, and the pumpkin is dark orange and thick like canned pumpkin.
• Be sure you keep a constant eye on it and keep it stirred. It will burn quickly once it thickens.
  • Watch out for the bubbling air pockets, they will pop and burn you. This is why I prefer the oven. I forget things on the stove sometimes, I just do.

Homemade Pumpkin Pie Recipe

Ingredients:

• Deep dish pie crust
• 2 large eggs
• ½ cup sugar
• 1 ½ teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 16 ounces pumpkin
• 12 ounces evaporated or whole milk

Instructions:

1. Preheat oven to 425 degrees F and prepare your crust. Place the prepared crust in your 9″ deep dish pie plate.
2. In a medium bowl, beat eggs with a wire whisk (my favorite whisk) or an electric mixer (my mixer is 15 yrs old and running great).
3. Add the other ingredients in the order listed, mixing well after each addition.
4. To keep from spilling the pie filling when pouring it into the crust, place the pastry-lined pie plate on the middle rack of your oven then pour the filling into the pie plate.
5. Bake for 15 minutes on 425 degrees then decrease the baking temperature to 350 degrees F. Continue baking 45 minutes or until a knife, inserted into the middle of the pie, comes out clean.
6. Cool the pie on a cooling rack for 30 minutes then continue cooling it in the refrigerator for 4 hours before serving. This allows the pie to set.
7. Depending on your altitude and temperature, it may not take this long. I usually make my pies the day before or early in the morning.
8. We like to top ours with whipped cream.

FAQs – Easy Old-Fashioned Pumpkin Pie Recipe

These frequently asked questions should help you navigate the process of making this easy old-fashioned pumpkin pie recipe with confidence and delicious results!

1. Can I use canned pumpkin puree instead of fresh pumpkin?

Absolutely! To us, using fresh pumpkin gives a fresher, deeper taste, but canned pumpkin puree is a convenient and reliable alternative. Just make sure it’s pure pumpkin puree without any added spices or sweeteners.

2. What’s the secret to a flaky pie crust?

The key to a flaky pie crust is keeping your ingredients and equipment as cold as possible. Use cold butter, and cold water, and even chill your mixing bowl and utensils. Handling the dough as little as possible and refraining from overmixing is also essential for achieving that perfect flakiness. You can use our flaky pie crust recipe or our tender flaky Einkorn pie crust recipe.

3. Can I make the pie crust ahead of time?

Absolutely! In fact, making the crust ahead can save you time on busy baking days. Simply store it in the refrigerator for up to 3 days or freeze it for even longer. Just make sure to let the dough thaw completely before rolling it out.

4. How do I avoid a soggy bottom crust?

To prevent a soggy crust, blind-bake it before adding the filling. To blind bake, place the rolled-out crust into your pie plate, prick it all over with a fork, and then place parchment paper on top filled with dry beans or baking weights. Bake for about 13-15 minutes or until lightly golden and then proceed with your recipe. With any baked pie filling, like pumpkin pie, blind bake for 5-9 minutes then wrap the edges of the crust in foil or use a pie crust shield to avoid burning.

5. Can I substitute brown sugar for granulated sugar in the filling?

Yes, you can substitute brown sugar for granulated sugar in the filling. It will add a more caramel-like flavor to your pie, which many people find delightful.

6. How do I prevent my pumpkin pie from cracking on top?

To prevent your pumpkin pie from cracking, avoid overbaking it. The pie is done when the edges are set, but the center still has a slight jiggle.

7. Can I make this pie ahead of time?

Yes, you can make this pie ahead of time! It’s an excellent dessert for planning ahead. You can bake the pie a day or two in advance and store it in the refrigerator. Just be sure to cover it with plastic wrap or foil to keep it fresh.

8. Can I freeze pumpkin pie?

Absolutely! Pumpkin pie freezes well. After it has cooled completely, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be frozen for up to 2-3 months. Thaw it in the refrigerator when you’re ready to enjoy it.

9. What toppings go well with pumpkin pie?

Classic choices include a dollop of whipped cream (our favorite topping) or a scoop of vanilla ice cream. You can also sprinkle a bit of cinnamon or nutmeg on top for an extra touch of flavor. Some people like a drizzle of caramel or a dusting of powdered sugar, too. It’s all a matter of personal preference!

10. How long can I store leftover pumpkin pie?

Leftover pumpkin pie can be stored in the refrigerator for 2-3 days. Make sure to cover it well to prevent it from drying out or absorbing other odors from the fridge. It doesn’t last that long around here though!

11. Can I use pumpkin pie spice instead of individual spices?

Yes, you can use pumpkin pie spice as a convenient substitute for the individual spices listed in the recipe. Use approximately 1.5 to 2 teaspoons of pumpkin pie spice, less or more according to your taste preference.

Sure thing! Here are some frequently asked questions (FAQs) about making pumpkin pie that I often come across:

Wrap Up

This easy old-fashioned pumpkin pie recipe is a timeless treasure that brings the warmth and flavors of autumn right to your table. Whether you’re baking it for a holiday feast or simply indulging in a seasonal treat, the familiar blend of spices and the creamy pumpkin filling will transport your taste buds to a cozy, nostalgic place.

With a perfectly flaky crust and a velvety, spiced interior, this pie is not just a dessert; it’s a piece of tradition, a symbol of togetherness, and a reminder of the simple joys that come with every fall season.

So gather your ingredients, don your aprons, and let’s create some lasting memories with each delightful bite of this classic pumpkin pie. Happy baking!

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