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Slice of homemade pumpkin pie on a white plate, a cup of coffee and the remaining pie in the background
Victoria Pruett

Classic Homemade Pumpkin Pie

5 from 2 votes
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. Yields 2 pies.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 425°F
  2. In a large bowl, beat the eggs until fluffy.
  3. Add the remaining ingredients and combine well. Scrape the sides to ensure an even mixture.
  4. Pour the batter evenly between two unbaked deep-dish pie shells and bake at 425°F for 15 minutes.
  5. 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.
  6. 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.