The best homemade pumpkin pie recipe ever! This is a homemade pumpkin pie from scratch too!
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.
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. That’s how to make homemade pumpkin pie from a real pumpkin.
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. So while I believe that this is the best homemade pumpkin pie recipe from scratch – it is so much better than the canned pumpkin pie filling they have in the store.
The most famous brand of cooked pumpkin is Libby’s and you can find Libby’s pumpkin pie filling just about anywhere. And the company is super famous for it’s Libby’s pumpkin pie recipe on the can!
In fact, I think that’s where my Mom’s pumpkin pie recipe originates from.
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.
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.
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!
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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!
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.
I’ve always used 2% milk (and suggested sour cream) however there are lots of homemade pumpkin pie recipes that used either condensed milk or heavy whipping cream. Our Kahlua Pumpkin Pie recipe used condensed milk and it is so yummy!
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!
- 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.
- Want to use your own homemade pumpkin pie spice? You can get that recipe right here!
- When filling the pie crust shell, only fill about three quarters full – the filling will expand as it cooks.
- There is no need to Blind Bake (pre-bake) the pie shell. This recipe temperature and time is perfect.
- Let your homemade pumpkin pie cool in the oven to prevent cracking.
- 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!
- Mix all ingredients really well – using either a hand mixer or food processor.
- 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.
- Fill pastry recipe pie shell ¾ full, the filling will expand as it cooks.
- Bake at 350 for 50-60 minutes, depending on your oven
- Pie is finished when a knife comes out clean in the centre – it may crack a little around the edges.
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!
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