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If you’re looking for an amazing Homemade Pumpkin Pie Recipe, this is it. It’s a simple and classic recipe that turns out perfectly every time. It’s full of warm spices and has all the flavor you’d expect from a traditional pumpkin pie recipe.
My mom has been making this pumpkin pie recipe for longer than I can remember. Each year for Thanksgiving, pumpkin pie is on the menu and my Mama makes these. It wouldn’t be Thanksgiving for our family without them, and it’s one of my favorite things. Before pumpkin spice obsession was a thing, this pumpkin pie recipe was the one thing I looked forward to every Thanksgiving!
Pumpkin Pie Recipe
So when it comes to traditional dishes that I’ve had since childhood, I don’t like to rock the boat. I don’t want a fancy pumpkin pie with toffee and a chocolate drizzle, I want a classic pumpkin pie recipe with a giant dollop (much larger than the one pictured) of whipped cream on it. If you’re anything like me, then you’re going to love this pumpkin pie recipe.
This recipe makes two pies. The ingredients aren’t expensive, so take one to a Church function, give it to a friend, or just bring it to family dinner and send everyone home with leftovers. And, in the past several years we cheat and use frozen pie crust, but using a homemade pie crust will elevate this already delicious recipe to new highs!
>> WANT ANOTHER CLASSIC PUMPKIN DESSERT? TRY MY FOOLPROOF PUMPKIN ROLL!
Ingredients
Here is a quick look at the ingredients needed for this pumpkin pie recipe, as well as a few possible substitutions!
- Pumpkin Puree – While they do sell “pumpkin pie mix” in a can, if you want to make the best ever pumpkin pie, just grab a can of the pure pumpkin instead.
- Evaporated Milk – The evaporated milk is traditional, but you can also use cream or half-and-half if needed. Don’t confuse this for sweetened condensed milk, they are not the same!
- Sugar – White sugar is typically used, and it’s delicious! But you can also use a 1:1 sugar replacement if needed. I’ve even made it with maple syrup (only use half the given measurement) and it was great!
- Eggs – Whole eggs are needed to bind this recipe together. An egg replacement will not work the same way!
- Spices – I like to add more cloves than are already in the pumpkin pie spice because I like a really warm pumpkin pie. You can adjust this or leave it out if desired, but I would highly recommend leaving it in the recipe!
- Pie Crusts – Again, this recipe makes 2 deep-dish pies. You can use store-bought pie crusts or make your own homemade pie crust for an even more epic dessert!
- Whipped Topping – Though this is technically optional, I can’t imagine leaving it off! I like to joke with my husband that he likes a little pumpkin pie with his whipped cream.
Instructions
In 5 minutes, these pies are oven ready! The full directions with ingredient measurements are available in the printable recipe card at the end of the post.
- Prep – Preheat the oven to 425°F
- Beat – In a large bowl, beat the eggs until fluffy.
- Mix – Add the remaining ingredients and combine well. Scrape the sides to ensure an even mixture.
- Divide – Pour the batter evenly between two unbaked deep-dish pie shells and bake at 425°F for 15 minutes.
- Reduce – At the 15-minute mark, turn the oven temperature down to 350°F for 40-50 minutes or until the pie passes a clean knife test.
- Serve – Allow the pie to cook to room temperature before serving. Top with whipped cream and enjoy!
Even More Classic Thanksgiving Recipes
Classic Homemade Pumpkin Pie
Ingredients
- 29 oz 100% pure pumpkin puree
- 12 oz evaporated milk
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 2 Tablespoons pumpkin pie spice
- 4 large eggs
- 2 deep dish pie crusts uncooked, frozen or homemade
- 1 cup whipped topping
Instructions
- Preheat the oven to 425°F
- In a large bowl, beat the eggs until fluffy.
- Add the remaining ingredients and combine well. Scrape the sides to ensure an even mixture.
- Pour the batter evenly between two unbaked deep-dish pie shells and bake at 425°F for 15 minutes.
- At the 15-minute mark, turn the oven temperature down to 350°F for 40-50 minutes or until the pie passes a clean knife test.
- Allow the pie to cook to room temperature before serving. Top with whipped cream and enjoy!
Notes
Ingredients & Substitutions
- Pumpkin Puree – While they do sell “pumpkin pie mix” in a can, if you want to make the best ever pumpkin pie, just grab a can of the pure pumpkin instead.
- Evaporated Milk – The evaporated milk is traditional, but you can also use cream or half-and-half if needed. Don’t confuse this for sweetened condensed milk, they are not the same!
- Sugar – White sugar is typically used, and it’s delicious! But you can also use a 1:1 sugar replacement if needed. I’ve even made it with maple syrup (only use half the given measurement) and it was great!
- Eggs – Whole eggs are needed to bind this recipe together. An egg replacement will not work the same way!
- Spices – I like to add more cloves than are already in the pumpkin pie spice because I like a really warm pumpkin pie. You can adjust this or leave it out if desired, but I would highly recommend leaving it in the recipe!
- Pie Crusts – Again, this recipe makes 2 deep-dish pies. You can use store-bought pie crusts or make your own homemade pie crust for an even more epic dessert!
- Whipped Topping – Though this is technically optional, I can’t imagine leaving it off! I like to joke with my husband that he likes a little pumpkin pie with his whipped cream.
Nutrition
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