Pumpkin pie is a classic fall dessert. Sweet, savory, and packed with fall spices, this dish is the perfect way to end a special meal like Thanksgiving. There are probably thousands of ways to make this iconic pie, but my favorite pumpkin pie recipe is simple, with just five ingredients, but doesn’t compromise on flavor.
And think about all the fall treats inspired by this pie, like pumpkin spice latte, pumpkin cheesecake, pumpkin paste, pumpkin juice, pumpkin bread, and pumpkin cream cold brew.
Related: You can use store-bought pie crust for this pie recipe, but if you want to make your own from scratch, here’s my favorite pie crust recipe.
material
- pumpkin
- sweetened condensed milk
- egg
- pumpkin pie spice
- salt
You will also need homemade puff pastry, but store-bought ones are also OK. Be sure to buy canned pumpkin puree rather than pumpkin pie mix. If you don’t have pumpkin pie spice blend, see the recipe card below for a substitute. Topped with whipped cream!
direction
Combine pumpkin and sweetened condensed milk in a large bowl. Then add the eggs, spice mix and salt and mix.
Pour pumpkin pie filling into prepared pie crust. Bake at 400°F for 15 minutes. Then reduce the oven heat to 350°F and bake for another 35-38 minutes. The mixture will expand slightly but will return to its original size as it cools. Even after baking, there will still be some wobbling in the center.
Let the pie cool for at least an hour before serving. I personally love making this the night before so I can serve the pumpkin pie cold.
tips on how to make
- Crack the eggs into a small bowl before adding to the batter. This way, if there are any mixed egg shells, you can remove them (using the larger shell) and they won’t get stuck in the pie crust.
- There is no need to pre-bake (also known as blind baking) the pie crust before adding the pie filling and baking.
- Place the pie pan on a baking sheet. This will make it easier to get in and out of the oven.
- Wrap the edges of the pie crust in aluminum foil or a pie shield and bake uncovered for the last 10-15 minutes to avoid overcooking or burning.
- If you don’t have pumpkin spice, you can use 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon allspice, and a pinch of black pepper.
See more homemade pie recipes
FAQ
Why did my pumpkin pie crack?
If your pumpkin pie cracks, you may have overbaked it or baked it for too long.
How long does pumpkin pie last?
Homemade pumpkin pie can be stored in the refrigerator in an airtight container or in plastic wrap for at least 3 days, sometimes longer.
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Easy homemade pumpkin pie made with just 5 ingredients.
Instructions
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Combine pumpkin and sweetened condensed milk in a large bowl. Then stir in the eggs, pumpkin pie spice, and salt.
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Pour pumpkin mixture into prepared pie crust.
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Bake at 400°F for 15 minutes.
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Then reduce the oven heat to 350°F and bake for another 35-38 minutes. The pie filling will rise a little, but will return to its original size once it cools. Even after baking, the center will still have some wobble.
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Let pie cool for at least 1 hour before serving.
Precautions
There is no need to pre-bake (also known as blind baking) the pie crust before adding the pumpkin pie crust and baking.
Wrap the edges of the pie crust in aluminum foil or a pie shield and bake uncovered for the last 10-15 minutes to avoid overcooking or burning.
If you don’t have pumpkin pie spice, you can use 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon allspice, and a pinch of black pepper.
nutrition
Nutritional information table
pumpkin pie
Amount per serving
% daily value*
*Percent daily intake is based on a 2000 calorie diet.
Note: Nutritional information is automatically calculated using Spoonacular. We recommend using your own nutritional calculations if necessary.
Source: A Beautiful Mess – abeautifulmess.com
