The Best Pumpkin Slab Pie (Perfect for Family Feasts!)

The Best Pumpkin Slab Pie (Perfect for Family Feasts!)

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin Slab Pie

You can feed a crowd with this Awesome Pie!

When you bake those two delicious pumpkin pies for a family dinner, which I’ll admit is usually Thanksgiving or Christmas, do you ever ask yourself “I wonder if it will be enough?”

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!
I know.

All that work, and all those people.

And, you just found out that your son has invited his girlfriend, and now Aunt Mary wants to bring her friend who will be alone over the holidays.

Well.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin pie for a crowd

This pumpkin slab pie will definitely feed a crowd of folks and then some!

I really have to confess that making a ‘pumpkin’ slab pie never crossed my mind. I’ve made many different kinds of slab pies.

They are really popular for work events, like my Canada 150 Slab Pie from last July!

And I made a Cherry Valentines’ Day Pie last February.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin pie on a cookie sheet?

Yes indeed!  Did you know there are even cookbooks devoted to Slab Pies?  Who knew?

There are also recipes to bake pumpkin pie in a 9×13 pan, a pumpkin streusel slab pie or a rectangular pumpkin pie.

And folks have all those questions about baking a pumpkin slab pie too, like:

  1. Will it bake properly and not dry out?
  2. Will the pie crust hold together, and my favorite,
  3. Won’t it look really boring?

The answers?

Yes, yes and no.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin pie is actually quite perfect for a slab pie, and I had the idea to use my pastry dough cookie cutters.

Look at those little leaves. Aren’t they cute? Again, so easy to make and I’ll take it you through it in this post. (Note: All of the bits and pieces I used to make this spectacular pie are listed below!)

It’s been awhile since I actually brought a pie to work.

And we’ve all been working so hard, that I thought a little sweetness was required.

And work is definitely when you need a slab pie that will feed a crowd!

We have many different pumpkin pie and pie crust recipes here at Pie Lady Bakes, so there’s lots of great recipes and information about how to bake them.

There’s even a Pumpkin Pie Recipe Roundup!  

Yep, we take our pumpkin pie recipes seriously around here.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

 

Make Perfect Flaky Pie Crust

For the pie crust I went straight to my old standby – Pie Crust from my Food Processor.

I just bought a new food processor not too long ago. My old one lasted 30+ years, can you believe it?

So I was ready to take my new one out for a spin.

This recipe of mine is the easiest pie crust recipe EV-ER! The recipe makes enough for a two crust pie, which was enough for me to fill my deep cookie pan.

However, since I’m going to be making lots of cute little pastry decorations, like these leaves, I’ll need extra.


So I’m doubling the recipe, and then freeze what I don’t use. Did you know you can freeze leftover pie crust? I do this all the time.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

For the filling, I also relied on a family recipe.

Mom’s Pumpkin Pie recipe is the absolute best. And not wanting to improve on what my family thinks is perfection, I took the recipe and doubled it.

Mom’s recipe is enough for one deep dish pie, so to fill our cookie sheet we need lots and lots of filling!

I mix my filling in the food processor too. You don’t have too, but as I’ve often said before, just make sure you cover everything on your counter (and yourself) because that pumpkin filling will splash all over the place!

Here’s the list of ingredients for your pumpkin slab pie:

Pie Crust

  • 4 cups white flour
  • 1 3/4 cups of butter
  • 1/2 cup ice cold water

Pumpkin Pie Filling

  • 2 can of prepared pumpkin
  • 4 cups milk
  • 1 3/4 cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 4 Eggs
  • 4 heaping tbsp flour

 

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

 

Instructions

Preheat the oven to 375F

Mix your pastry in the food processor. Now depending upon the size of your food processor bin, you may need to make your pie crust in two batches.

Mine is an 8 cup so that’s what I did. No need to get messed up!

Shape into two balls, wrap in plastic wrap and chill for 30 minutes.

While the dough is in the refrigerator, mix all the pumpkin pie filling ingredients in your food processor.

  • Line your cookie sheet with parchment paper or a silpat.
  • Roll out the pie crust into a large rectangle, and rolling the pastry over your rolling pin, drape it gently over the pan.
  • Flute the edges with your fingers

(We have a really cool video on this here.) 

  • Pour in the pie filling and bake it in the middle of your oven.
  • Brush the pie crust edges with egg wash so that you will get that golden glow.
  • Bake at 375 for 50-60 minutes ( be sure to check your oven!) on the middle rack.
  • Pie is finished when a toothpick comes out clean

 

While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters!

I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well.

Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie!

 

We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious!

✅Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!✅

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin Slab Pie Will Feed A Crowd!
Prep Time
30 mins
Cook Time
55 mins
chill pie dough
30 mins
Total Time
1 hr 25 mins
 
Course: Dessert
Cuisine: North American
Keyword: pumpkin slab pie
Servings: 15
Calories: 467 kcal
Author: Judy
Ingredients
Pie Crust
  • 4 cups white flour
  • 1 3/4 cups butter
  • 1/2 cup ice cold water
Pumpkin Pie Filling
  • 2 can pumpkin like Libby's
  • 4 cups milk
  • 1 3/4 cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 4 Eggs
  • 4 tbsp flour
Instructions
Instructions
  1. Preheat the oven to 375F
  2. Mix your pastry in the food processor. Now depending upon the size, you may need to make your pie crust in two batches. Mine is an 8 cup so that’s what I did. No need to get messed up!
  3. Shape into two balls, wrap in plastic wrap and chill for 30 minutes.
  4. While the dough is in the refrigerator, mix all the pumpkin pie filling ingredients in your food processor.
  5. Line your baking pan/cookie sheet/jelly roll pan with parchment paper or a silpat.
  6. Roll out the pie crust into a large rectangle, and rolling the pastry over your rolling pin, drape it gently over the pan.
  7. Flute the edges with your fingers (We have a really cool video on this here.)
  8. Pour in the pie filling and bake it in the middle of your oven. Brush the pie crust edges with egg wash so that you will get that golden glow.
  9. Bake at 375 for 50-60 minutes, depending on your oven on the middle rack.
  10. Pie is finished when a toothpick comes out clean
  11. While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters! I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well. Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie!
  12. We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious!
  13. Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!
Recipe Notes

While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters! I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well. Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie! We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious! Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!

Nutrition Facts
Pumpkin Slab Pie Will Feed A Crowd!
Amount Per Serving
Calories 467 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 107mg 36%
Sodium 239mg 10%
Potassium 144mg 4%
Total Carbohydrates 53g 18%
Sugars 26g
Protein 7g 14%
Vitamin A 16.8%
Calcium 9.1%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin slab pie is a great dessert that just keeps on giving! It will definitely feed a crowd of folks and then some! And it's absolutely delicious eaten cold for breakfast. An easy pumpkin pie recipe, that's double to fit on a cookie sheet or jelly roll pan, and you can use these cute pie crust leaf cutters!

Pumpkin Pie Recipe Roundup | Pie Awesomeness Awaits

Pumpkin Pie Recipe Roundup | Pie Awesomeness Awaits

Pumpkin Pie Recipe Roundup is here just in time for the holidays. You CAN make a pumpkin pie from scratch!

The Pumpkin Pie Recipe Roundup is here to save your day!  Any one of these amazing pumpkin pie recipes will  rock your holiday dinner and you will look like a Baking Rock Star.

This roundup includes family favorites and some new discoveries, because change is good!  Now what you will not find in this post is 55 ways to make pumpkin pie, like you usually see in recipe roundups.  Because why?  Well, I don’t have time to go through 55 recipes and I don’t expect you do either.  Besides, no one really needs 55 pumpkin pie recipes.  So we have 5 pumpkin pie recipes.

One of the questions I’m often asked is “How can I make a Pumpkin Pie that tastes like yours?” or “How can I make a pie crust that isn’t like cement?”

The answers to both those questions are right here.  You can with these recipes, and How to Make Pie Crust the Easy Way will show you not only how but why your pie crust will turn out flaky and delicious.

Pie Awesomeness awaits 

So I’m sharing four really amazing pumpkin pie recipes – all that I have baked myself and can confirm to you that they will be amazing.  And one totally earth shattering sweet potato pie recipe from my friend Stephanie.

Just for you this pumpkin pie recipe roundup includes 5 delicious reasons why you can make a pumpkin pie this year for the holidays!

  1. Easy for you to make – 30 minutes prep and about 55 to bake, and you can make them the day before!
  2. Look Beautiful – important for that Holiday Dinner Presentation, right?
  3. Taste fabulous – folks will definitely want seconds!

And to help you out, there is a link to my ecookbook How to Make Pie Crust the Easy Way!  You know I’m all about saving time in the kitchen.  I love to bake, but I love to do other cool stuff too, especially during the holidays.

How to Make Pumpkin Pie With Canned Pumpkin

They all use canned pumpkin which is what I have used for the past forty years.  To me canned pumpkin is the most practical and economical ingredient to use when we bake pumpkin pies.  Yes there are lots of folks who cook their pumpkin puree by chopping up a whole pumpkin, however I’m not one of them.  It’s really personal choice, I think.  And here at Pie Lady Bakes we’re all about BIG flavor in the shortest time possible.

And I want it to be a fun experience for you!  Just be sure to get canned pumpkin – not pumpkin pie filling.  I find the premixed pie fillings to have way too much sugar and spice premixed.  That’s not the flavor we’re going for here.

This pumpkin pie recipe roundup includes my own creations, and  some special ones from my friends at Daily Appetite and All She Cooks.  Two really awesome food blogs, so be sure to check them out!

So for your Pumpkin Pie Baking Pleasure, we have:

Mom’s Homemade Pumpkin Pie – a vintage classic that been baked and served in my family for three generations!

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Kahlua Pumpkin Pie – if you love whipped cream, and need a real shortcut, then this is the recipe for you!

A quick and easy pumpkin pie recipe. This Kahlua Pumpkin Pie Recipe from pieladybakes.com turns a classic dessert into an exotic experience!

 

 

 

 

 

 

 

 

 

Gluten Free Pumpkin Pie – a refreshing and creamy version, I wouldn’t even tell them it’s GF unless you have too!

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Swirled Pumpkin Pie Cheesecake – an ‘oh so easy’ and oh so fancy pumpkin cheesecake that will get everyone at your holiday dinner real excited!

Elegant Swirled Pumpkin Cheesecake, perfect for any celebration you absolutely have to serve this at Thanksgiving!

 

 

 

 

 

 

 

 

 

Sweet Potato Pie – A delicious alternative to pumpkin.   This recipe is so yummy, folks will be clamoring for seconds!

 

 

 

 

 

 

 

 

 

You CAN make an amazing pumpkin pie for the Holidays.  Pie Awesomeness Awaits!

 

Kahlua (R) Pumpkin Pie Recipe | A Classic Goes Mayan!

Kahlua (R) Pumpkin Pie Recipe | A Classic Goes Mayan!

Homemade Kahlua Pumpkin Pie Recipe!

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This homemade Kahlua pumpkin pie recipe is the best pumpkin pie I’ve ever made!  The combination of pumpkin pie spices and the chocolate coffee flavors of Kahlua can’t be topped!  And of course that mountain of whipping cream just adds to the experience don’t you think?

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Now I love to make my own pie crust, that’s what pieladybakes.com is all about right?  It’s a crazy busy time at work right now, and combining that with the holidays and baking, well I thought I would explore what is out there when it comes to frozen pie crusts and products.  I used a generic brand from our local grocery store – a deep dish pie shell, and you guys, it’s amazing!

Baking the Pie Crust:

Follow the instructions for baking temperatures, but first line the pie shell with parchment paper, and then weigh it down with white beans (uncooked) or pie beads.  I use white beans because they are readily available and inexpensive to buy.

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Making the Filling:

With the pastry out of the way, putting the filling together takes about 15 minutes when you have all of your ingredients out on the counter.  I like to get everything out and measured too, as I find this method of baking really saves time.  I’m all about organizing my pantry and saving time in the kitchen, are you?

This Pumpkin Pie goes Mayan with splash of Kahlua®! #pumpkinpieClick To Tweet

The first ingredient of the recipe is Kahlua – how cool is that?

Make Your Own Pumpkin Pie Spice:

Now I rarely have pumpkin pie spice in my pantry.  Honestly I just never think to buy it.  So here’s a trick so that you will always have your own homemade pumpkin pie spice on hand!  Pumpkin Pie Spice includes cinnamon, ginger, nutmeg and cloves.  So the ratio is always

  • 1 part cinnamon
  • 1/4 part ginger
  • 1/4 part nutmeg
  • 1/8 part cloves

Mix it up in a cute little jar like the one shown here (I usually pick these up at the dollar store or big box kitchen store). And there you go!

Putting it together:

As soon as the filling is cooked, pour it slowly into the baked pie shell and then bake in your oven as per the recipe below.

Once your pie has baked and cooled, it’s time to go crazy with whipping cream!  Such a beautiful and perfect pie.

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I have made many different types of pumpkin pie recipes,

but this homemade Kahlua Pumpkin Pie Recipe is the ultimate blending

of spices and exotic flavors.

Related:  For another recipe that add a spicy kick my Chocolate Mayan Bundt Cake will be sure to please.

Enjoy!

 

 

Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!
Prep Time
20 mins
Cook Time
48 mins
Total Time
1 hr 8 mins
 
Pumpkin Pie gets BIG flavor with a splash of Kahlua and just look at all that whipped cream! Prep time is easy with a ready made piecrust!
Course: Dessert
Cuisine: North American
Servings: 8 servings
Author: Judy
Ingredients
  • one 9" pie crust 1/2 package frozen pie crust
  • 1/4 cup of kahlua
  • 1 cup evaporated milk
  • 1/4 cup of corn syrup
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 cup canned pumpkin
  • 2 large eggs beaten
Instructions
  1. Line a 9" pie plate with pie crust and chill while you are preparing the filling.
  2. Preheat oven to 450F/xxC
  3. Combine Milk, kahlua, sugar, corn syrup, spice and salt
  4. Add pumpkin and eggs and set aside
  5. Bake pastry for 7 to 8 minutes until lightly browned.  (be sure to use pie beads or beans on top of parchment paper in order to keep the crust from sinking into your pie plate.
  6. Remove from oven and slowly pour in the pie filling.  
  7. Reduce oven to 350F and bake 35 to 40 minutes
  8. Remove from oven and once cooled, refrigerate until ready to serve. 
  9. KAHLUA cream topping:
  10. Beat 1 cup whipping cream with 2 tsp kahlua until stiff, spread over the cooled pie (or pipe?) and drizzle and 1 tsp kahlua on top.

This Homemade Pumpkin Pie from scratch recipe is BIG on flavor, with a splash of Kahlua and delicious Pumpkin Pie Spice. One of the easiest pumpkin pie recipes you can make for the Holidays! #kahlua pumpkin pie, pumpkin pie recipe, easy pumpkin pie recipe, whipped cream, homemade pumpkin pie, how to make pumpkin pie from scratch,

This is The Best Gluten Free Pumpkin Pie Recipe | Easy & Delicious!

This is The Best Gluten Free Pumpkin Pie Recipe | Easy & Delicious!

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Gluten Free Pumpkin Pie Recipe.  This is our Best Pumpkin Pie recipe!

Pumpkin pie season is here and while I’m not one, many folks simply can’t tolerate gluten or wheat in their diets.  My regular pumpkin pie recipe includes a heaping tablespoon of flour in it, so I wanted to create a gluten free pumpkin pie recipe that everyone could enjoy.

Not only is this amazing pie gluten free, it’s full of rich, creamy flavor.  That’s the beauty of creating homemade desserts too.  You know that you are putting real food into the recipe, not chemically laden foods.

We have several pumpkin pie recipes on the blog now so be sure to check them out!

My daughter has Celiac Disease and it is a very serious condition.  Thankfully there are many, many gluten-free alternatives today.  Gluten free is definitely mainstream.

 

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This Simple Gluten Free Pumpkin Pie Recipe is not only lovely to look at – it tastes amazing.  Very rich and creamy, and made with my gluten free pie crust recipe, it’s the bomb!

The original recipe came from a label off a can of Eagle Brand Condensed Milk, and I’ve tweaked it a bit just for you .

Ingredients

one 9″ gluten-free pie crust – unbaked

one 14 oz/398ml can pumpkin (unsweetened)

1 can  Sweetened Condensed Milk

2 eggs

1 tsp cinnamon

one-half tsp ginger

1/2 tsp nutmeg

1/2 salt

Garnish: whipped cream and pecan halves

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Directions

Preheat the oven to 425F/220C

In a large bowl combine the filling ingredients and mix well.  I use a small handheld mixer, but be careful.  Pumpkin pie filling will spray all over the place!

Next, pour the filling into the gluten free pie crust shell.  You can make your own – using gluten free flours or buy one frozen and already prepared.  There are some quality prepared pie crusts in grocery stores now!

Bake 15 minutes at 425F/220C and then reduce your oven temperature to 350F/180C and bake 35-40 minutes or until a toothpick or knife comes out clean.   Be sure not to overcook as the filling will ‘crack’ around the edges.

Finally, cool and garnish with whipped cream and pecan halves.

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This simple gluten free pumpkin pie recipe makes a beautiful dessert, safe for those who suffer from celiac disease or just can’t tolerate gluten in their diets.  Yay!!!

Make sure you place any leftovers in the refrigerator.  I find pumpkin pie will keep about a week if kept cold.

If you enjoyed our best gluten free pumpkin pie recipe, please be check out my other pumpkin recipes!

The Best Pumpkin Pie | Share the Magic with this Family Recipe

We also love pie recipes from allrecipes.com!  

The Best Homemade Pumpkin Pie Recipe!

The Best Homemade Pumpkin Pie Recipe!

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The best homemade pumpkin pie recipe ever!

And when I say I eat it for Breakfast, Lunch and Dinner, you know I mean it.  I’ve been known to savor a slice of pie for breakfast, standing over the sink.  You too?  It really tastes so much better that way.

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Family celebrations just wouldn’t be complete without a homemade pumpkin pie.

This classic dessert is the star of many family celebrations like Thanksgiving, Christmas and Easter.   Just the thought of  the heady aroma of spice and sweetness that fill our homes at that time makes me really want a slice of that pie RIGHT NOW!

 Some folks love their homemade pumpkin pie wreathed in whipped cream.  Or ice cream.

Just the pie for me thanks.

Oh and is there enough for seconds?

I’ll be back for more.

Pumpkin is actually a vegetable and typically synonymous with Autumn, giving thanks and Hallowe’en!  Part of the squash family you can cook the meat of the pumpkin down (peeled and diced) and once that is done – puree it in the food processor.

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But in today’s busy world, few of us have time for all of that effort, when cooked pumpkin is available all year long at the grocery store – in a can.

Besides I would much rather spend the time save by going outdoors for a walk with my grandchildren and the dogs, that feverishly cooking over a hot stove.  You know what I mean.

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This is also one of those great pie recipes that you can make a couple of days ahead.  It will keep up to a week in your refrigerator.  I’ve frozen pumpkin pies too and they’ve been fine.  You may want to warm them up in the oven – around 300F for 10 to 15 minutes.

 

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I think pumpkin pie is where my passion for baking and pies actually began.  Yes this was another one of those pies baked by Grandma – but I learned to enjoy my Mom’s homemade pumpkin pie even more.

Grandma’s tended to be a dark version that you often see and very spicy.

Mom’s homemade pumpkin pie recipe was lighter in color, with a lovely blend of spice and sweetness.

Hands down it was the best.  So much so that when I went away to college – a full pumpkin pie would travel back to school with me.  I was really popular after a long weekend at home!

Fast forward a few years and pie became a staple in our family catering business menu.  The bulk of our business was banquet catering – for weddings, sports and business events.  Mom’s homemade pumpkin pie recipe was always asked for so we usually planned on making enough so that most could have seconds. You really can’t eat just one piece of pumpkin pie!

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When combining the pumpkin, eggs, sugar, milk flour and spices, make sure you mix all ingredients really well – using either a hand mixer or  a large food processor with a really deep bowl.

Since I’ve probably baked a few hundred pumpkin pies during my forty years as a baker I do have a couple of important tips!

  1. This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
  2. When filling the pie crust shell, only fill about three quarters full – the filling will expand as it cooks.
  3. There is no need to Blind Bake (pre-bake) the pie shell.  This recipe temperature and time is perfect.
  4. Let your homemade pumpkin pie cool in the oven to prevent cracking.

 

Homemade Pumpkin Pie
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
 
Hands down the easiest and most delicious pumpkin pie recipe I have ever made. Lightly spiced, using milk and eggs, it is rich and creamy and you will be more than happy with the result!
Course: Dessert
Cuisine: North American
Servings: 8
Calories: 352 kcal
Author: Judy
Ingredients
  • 1 pie shell One deep dish or two 9” unbaked shortcrust
  • 1 can pumpkin prepared
  • 2 cups milk or use 2 cups sour cream!
  • 2 cups sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 2 Eggs
  • 2 tbsp flour heaping, or gluten free flour!
Instructions
  1. Mix all ingredients really well – using either a hand mixer or food processor.
  2. Tip: This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
  3. Fill pastry recipe pie shell ¾ full, the filling will expand as it cooks.
  4. Bake at 350 for 50-60 minutes, depending on your oven
  5. Pie is finished when a knife comes out clean in the centre – it may crack a little around the edges.
Recipe Notes

Prep time does not include making the piecrust - just rolling it out and filling. You could add another 30 minutes for that.

Serve warm with real whipped cream!

Nutrition Facts
Homemade Pumpkin Pie
Amount Per Serving
Calories 352 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 47mg 16%
Sodium 133mg 6%
Potassium 116mg 3%
Total Carbohydrates 65g 22%
Sugars 53g
Protein 4g 8%
Vitamin A 3.4%
Calcium 7.9%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

You may also enjoy: Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!

OR Best Gluten Free Pumpkin Pie Recipe