Homemade Pumpkin Pie Recipe

overhead view of pumpkin pie sliced with pie server under a piece of pie

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!

Course Dessert

Cuisine North American

Keyword aluminum foil, brown sugar, classic pumpkin pie recipe, large bowl, oven temperature, pie shell, pie weights, pumpkin pie filling, whipped cream

Prep Time 45

Cook Time 1

Total Time 1 45

Servings

Calories 485kcal

Author Judy

Equipment

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.

Video

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.

Nutrition