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!
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Hi there, I'm Judy, it's awesome to meet you! I'm a writer, master pie baker and I've been helping people reach their personal and career goals for over 30 years.
I believe everyone should experience the joy of creating old fashioned recipes, just like Mom or Grandma used to make.
And I also help you to create those memories for you and your family with Simple, Delicious, Wholesome recipes that you can learn to make.
We also help you discover that Simple Living isn't just a concept. It's a state of mind. Comforting food and Simple Living. It's all here. You can read more on my About page!
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?
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.
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!
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!
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!
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!
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!
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!
Sunday 20th of September 2015
What a delicious and beautiful pie. Can't wait to try it.