My family’s traditional pumpkin pie served every holiday season for generations. This wonderfully spiced pumpkin pie recipe produces an amazing flavor and texture.
This exact recipe has been served in my family for four generations. It’s absolutely perfect, and when I think of pumpkin pie, this is the recipe that fills my thoughts.
Whether it’s Thanksgiving, Christmas or any other family get together, I make at least two of these pumpkin pies.
This recipe perfectly captures the wonderful flavor and aroma of the holidays and I am certain it will become a new family tradition you will share with your loved ones.
Make sure to save this recipe by bookmarking or pinning it so you have it every time you need it.
I am a huge fan of all things pumpkin, so I have incredibly high standards when it comes to pumpkin pie. Over the years I’ve made dozens of different pumpkin pie versions and this is hands down the best tasting recipe I’ve ever made.
If you are looking for that classic pumpkin pie flavor and aroma, this is the recipe for you. I’m so excited for you to try it, make sure to let me know what you think!
How to Make Homemade Pumpkin Pie from Scratch
Few things take me back home, no matter where I’m at, quicker than this homemade pumpkin pie. So many cherished memories baking this exact recipe with my mother and grandmother.
And so many years gathered around the table with loving family, even in the challenging years when times were tough.
One of the consistent culinary threads that has brought those many years together has been this warm and delicious pie.
It may be hard to live up to all that praise, but I sincerely believe you’re going to enjoy this recipe just as much as the many members of my family have over the years.
Prep time time is just a few minutes and baking time is less than an hour. Equipment needed is a large mixing bowl, mixer, and a 9″ pie pan.
And that’s all it takes to create this crowd pleasing pumpkin pie.
Homemade Pumpkin Pie Ingredients
This recipe uses all the classic pumpkin pie ingredients, in the perfect ratio, and it tastes absolutely wonderful. It’s got just the right amount of spice without being too much.
Note: Below I will cover common substitutions and alternative ingredients, but keep in mind that any changes will alter the final flavor of your pumpkin pie. For that reason, I highly recommend sticking to the recipe as written if at all possible.
- Pumpkin Puree
- Granulated Sugar
- Ground Ginger
- Ground Cinnamon
- Evaporated Milk
Try this recipe: Carrot pie
Substitutions and Alternatives
It bears repeating, I recommend making this recipe exactly as written. Substitutions and changes will produce a different final flavor, and while that works in a pinch, this recipe is well worth making with the called for ingredients.
But I completely understand that there are times when we have to make adjustments and be flexible. For that reason I will cover some commonly requested alternative options you can use to make your pumpkin pie.
Another great holiday recipe: Apple pie from canned apples
Pumpkin: If you cannot find pumpkin puree you can use cooked, real pumpkin. In fact, I often do this myself as it produces a great flavor and texture. The only downside is it takes more time since you will need to cook and puree your pumpkin yourself.
I do not recommend using canned pumpkin pie filling. That is because it comes with spices already added. If you do opt to use canned pie filling, you will want to skip adding more spice. And unfortunately that will drastically change the final flavor of your pie from this recipe. So only go with pie filling if you’ve run out of all other options.
Related: Pumpkin puree alternatives
Spices: The spice ratio in this recipe is what produces that classic pumpkin pie flavor. While an argument can be made to subtly alter any of the amounts to your personal taste, the most common question I get is regarding using pumpkin pie spice.
The short answer to whether or not to use pumpkin pie spice is no. But again, if you are in a pinch you can use pumpkin pie spice and eliminate using all other added spices.
What Crust to Use
This pumpkin pie tastes great with a homemade, flaky pie crust. But, you can absolutely use a premade crust if you want to save a little kitchen time.
But, if you do have time to make your own crust, it really elevates the flavor of your pie. And you have many simple recipe options to choose from.
Here are some of my favorite pie crust recipes to use with this pumpkin pie.
- Simple homemade pie crust using shortening
- Easy Dutch pie crust recipe
- Butter pie crust
- Flaky pie crust
Pumpkin Pie Recipe Step by Step Instructions
Not only does this recipe taste great, it’s super easy to make. In only a few simple steps you will have your homemade pumpkin pie.
Note: Getting the spice level right is a huge part of getting the flavor just right. So take care when measuring your spices.
Step 1: If making your own pie crust, prepare it and line your pie pan with your crust.
Step 2: Preheat your oven to 450 degrees.
Step 3: In your mixing bowl, add your pureed pumpkin, granulated sugar, salt, and spices. Mix until well combined.
Step 4: Add your evaporated milk, eggs, and milk and blend until well combined.
Step 5: Pour your mixture into your crust lined pie pan.
Step 6: Bake in preheated oven for 10 minutes.
Step 7: Reduce your heat to 325 degrees and bake for an additional 45 minutes or until done.
Note: Your pie is done when an inserted skewer comes out clean.
Step 8: Remove from oven and cool on a wire rack.
Step 9: Serve warm or cold. Top with whipped cream if desired. Enjoy!
Related Recipe: Chocolate pumpkin pie
Classic Pumpkin Pie
- 1 Hand Mixer
- 1 Mixing Bowl
- 1 9" pie pan
- 1½ Cups Pumpkin Puree
- ¾ Cup Granulated Sugar
- ½ tsp Salt
- ½ tsp Ginger
- ¼ tsp Nutmeg
- 1 tsp Ground Cinnamon
- 3 Large Eggs lightly beaten
- 6 oz Evaporated Milk
- 1¼ Cups Milk
- If making your own pie crust, prepare it and line your pie pan with your crust.
- Preheat your oven to 450 degrees.
- In your mixing bowl, add your pureed pumpkin, granulated sugar, salt, and spices. Mix until well combined.
- Add your evaporated milk, eggs, and milk and blend until well combined.
- Pour your mixture into your crust lined pie pan.
- Bake in preheated oven for 10 minutes.
- Reduce your heat to 325 degrees and bake for an additional 45 minutes or until done.
- Note: Your pie is done when an inserted skewer comes out clean.
- Remove from oven and cool on a wire rack.
- Serve warm or cold. Top with whipped cream if desired. Enjoy!
Liv’s Pumpkin Pie Recipe Notes
- For more than one pie, simply double or triple the recipe without any other changes
- You can top your pumpkin pie with whipped cream or ice cream if desired
- Serve warm or cold
- Store leftover pie covered in your refrigerator for up to four days