A delightfully rich and creamy homemade pumpkin pie is the perfect holiday dessert. Thanksgiving dinners everywhere traditionally include this time honoured classic pumpkin pie recipe.
This is the libby’s pumpkin pie recipe (29 oz can). My mom kept the original label from the can of pumpkin for years!
With just a hint of pumpkin pie spice, the creamy pumpkin pie filling is made with love and over 60 years of family traditions have done into this recipe.
This is an easy pumpkin pie recipe without evaporated milk.
And then there is the pie crust!
Our favorite homemade pie crust recipe be made ahead of the day, so that you can roll it out once you’re ready to bake.
Our pie crust with crisco is the flakiest ever!
You can already smell the blended spices of cinnamon, ground ginger and nutmeg, can’t you? I share this family recipe with you with love, and encourage you to start to build your own pumpkin pie traditions.
(This post was originally published on April 14, 2015 and recently updated on May 7, 2021
You will need: Whole or full fat milk (not evaporated milk), eggs (room temperature), ground cinnamon, ground ginger, ground nutmeg (pumpkin pie spice), sugar, (brown sugar if you prefer) flour, canned pumpkin puree (not pumpkin pie filling) one deep dish pie shell, one 10″ pie plate, an immersion blender or hand held mixer, mixing bowl, measuring spoons and cups
The best pumpkin pie recipe ever! This is a homemade pumpkin pie from scratch!
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 traditional pumpkin pie, especially as the main Thanksgiving dessert.
This classic dessert is the star of the dessert table during the holiday season to be sure. 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 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 puree – homemade or canned?
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 fresh pumpkin down (peeled and diced) and once that is done – toss it in the food processor.
Presto – you have homemade pumpkin puree.
That’s how to make homemade pumpkin pie from a real pumpkin. I’ve made my pumpkin filling using both methods. If there is lots of time I’ll make my own pumpkin puree but usually it’s a can of pure pumpkin – either Libby’s or ED Smith!
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.
A passion for pies….
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 easy 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 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 on high speed – 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 uses condensed milk and it is so yummy!
Want more pumpkin recipes? You will love our easy pumpkin muffin recipe.
Tips for a perfect pumpkin pie..
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 pie filling is very light and will spray everywhere so I use a really large 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 shell, only fill about three quarters full – the filling will expand as it cooks.
- Follow all the directions carefully
- There is no need to blind bake (pre-bake) the pie shell. There are times when you pre-bake a pie crust using pie weights, but not this time!
- This recipe temperature and time is perfect.
- Use a pie shield or aluminum foil to keep your crust from overbaking.
- Let your pumpkin pie cool in the oven. The cooling of the oven temperature will prevent the top from cracking.
- Then you can move it to a wire rack to cool completely.
The Best Pumpkin Pie Recipe
This is a Perfect Pumpkin Pie. Rich and creamy, light in color, and not too heavily spiced. The sweetness combined with my buttery, flaky pie crust just can’t be beat.
When you take a bite of this pumpkin pie, your mouth will do a happy dance. I promise! And for all those pumpkin pie lovers in your family, they will join you in that happy dance.
Pumpkin Pie is so Thanksgiving, but we always had it at Christmas too! But like I always say, Pumpkin Pie is perfect anytime.
If you love the recipe as much as I do, please give it a 5 star rating in the recipe card below.
Homemade Pumpkin Pie Recipe
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!
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
- Preheat oven temperature to 350F and grease your pie plate.
- I also put a baking sheet or a piece of aluminum foil in the bottom of my oven for spills.
- 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 pie shell ¾ full, the filling will expand as it cooks.
- Bake at 350 for 50-60 minutes, depending on your oven
- Once finished, leave the pie in your oven until it cools to prevent cracking.
- Pie is finished when a knife comes out clean in the centre – it may crack a little around the edges.
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!
This recipe will serve 10 slices of pie - either a large deep dish pie plate or 2 9" plates.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 485Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 100mgCarbohydrates: 80gFiber: 1gSugar: 55gProtein: 8g
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Judy Kahansky
Judy Kahansky is an experienced baker and writer. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
Sandie
Thursday 3rd of June 2021
Hi! Judy, Ur pumpkin pie recipe had my complete attention! I can easily substitute plain yogurt for sour cream, however I must say the 2 cups of sugar scare me. 55g of sugar and 485 calories times eight really scare me. Whoa! Any way to reduce this without using xylitol or sugar substitutes? TY!
Judy Kahansky
Sunday 6th of June 2021
Hi Sandie! Well this pumpkin pie has been made in my family for over 40+ years. I've never reduced the sugar or used yoghurt. Remember the recipe makes two pies. So I've adjusted the nutrition calculator. If you are making 2 - 9" pies that would be 10 slices of pie. My advice is to try it your way and see what happens. That's how we learn. Good luck, and be sure to let me know how you made out.
AKbird
Tuesday 22nd of November 2016
Do you think I could use plain yogurt as the sour cream option? Love this version without sweetened condensed milk!
Judy
Tuesday 22nd of November 2016
Hi, I would give that a try. Yogurt does have a bit more water in it though so use a bit less. For 1 cup of sour cream use 3/4 cup of yogurt. Let me know how it works out for you!
Jen V.
Wednesday 19th of October 2016
This looks yummy! I am usually lazy and buy a pumpkin pie for Thanksgiving. This year though I might have to try your recipe and make my own. Thanks for sharing!
Julie
Thursday 26th of November 2020
How big is the canned pumpkin?? It says one can but not how many oz. There are at least 2 sizes at the store!
Judy
Wednesday 19th of October 2016
Thanks Jen! I love your posts I've been pinning them. :)
Natalia @ Enjoy Tribute
Friday 23rd of October 2015
As a Mexican I have *never* made pumpkin *anything.* This Thanksgiving I'll be celebrating it in the US with my family and I should really start a tradition of my own with your pumpkin pie. I think everyone will be surprised! Pinning!
Judy
Sunday 25th of October 2015
That's wonderful Natalia - it's a very easy recipe and I know you and your family will enjoy it. Thanks for stopping by and pinning!
Healing Tomato
Sunday 20th of September 2015
What a delicious and beautiful pie. Can't wait to try it.
Judy
Sunday 20th of September 2015
Thanks! You will love it. :)