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This Homemade Pumpkin Pie is a classic dessert for Thanksgiving, Christmas, and the fall-autumn season. It’s made with homemade Pumpkin Purée.
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Homemade Pumpkin Pie
Hi Everyone, homemade Pumpkin Pie is a classic dessert for Thanksgiving, Christmas, and the fall-autumn season.
FAQ
What is pumpkin pie?
According to Wikipedia:
Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling, though other types of squash are more commonly utilized. The pumpkin is a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving,[1] and other occasions when pumpkin is in season.
The pie’s filling ranges in color from orange to brown and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.
The pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included), mainly from varieties of Cucurbita moschata.
Wikipedia.com
Why do you use evaporated milk in pumpkin pie?
Evaporated milk acts as a thickener in pumpkin pie.
The heat from the oven when baking extracts liquids from the filling and the evaporated milk acts to thicken the mixture.
Can regular pumpkins be used for pies?
Yes, you absolutely can! There are carving pumpkins and pie pumpkins. Try to use a pie pumpkin because it will be sweeter and better suited to a pie recipe.
What happens if you put too much-evaporated milk in pumpkin pie?
The pie will be more “milky” in flavor and the pumpkin flavor may be more muted.
What are pumpkin pie ingredients? What are pumpkin pies made out of?
- pumpkin – Check out our recipe tutorial on how to make homemade Pumpkin Purée
- crust – we have a number of crust recipes on the blog, check out these posts: Single Crust Recipe, Food Processor Pie Crust, Pie Crust Cookies (for decorating the top), Blind Bake Pie Crust (method), and for an alternative to an all-butter crust, check out these crust recipes: Chocolate Wafer Pie Crust, and Graham Cracker Pie Crust
- pumpkin pie spice – check out our tutorial on How To Make Pumpkin Spice Mix
- whipped cream -Check out our recipe for Vanilla Whipped Cream
- eggs
Ingredients
- 3/4 cup granulated white sugar
- 1/2 teaspoon Kosher salt
- 1 teaspoon ground cinnamon – I use Saigon cinnamon because it’s slightly more fragrant
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounces of Pumpkin Puree
- 1 12 fl. ounce can evaporate milk, organic preferred, if possible
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell, defrosted, or search the LLS search box for “Single Crust Recipe” if you want to make it from scratch
- whipped cream, optional, search LLS search box for “Vanilla Whipped Cream“
Kitchen Tools
Kitchen tools will be linked (affiliate links #CommissionEarned) in the recipe card at the end of the post.
- 2-cup wet measure
- measuring spoons and cups
- pie plate
- mixing bowl(s)
- handheld, electric mixer
- baking spatula
Web Story
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Homemade Pumpkin Pie
This Homemade Pumpkin Pie is a classic dessert for Thanksgiving, Christmas, and the fall-autumn season. It’s made with homemade Pumpkin Purée.
Ingredients
- 3/4 cup granulated white sugar
- 1/2 teaspoon Kosher salt
- 1 teaspoon ground cinnamon – I use Saigon cinnamon because it’s slightly more fragrant
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounces (1.875 cups) Pumpkin Puree
- 12 fluid ounce (1 can) evaporated milk, organic preferred, if possible
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell, defrosted, or search the LLS search box for “Single Crust Recipe” if you want to make it from scratch
- whipped cream, optional, search LLS search box for “Vanilla Whipped Cream“
Instructions
- Preheat oven to 425 degrees F.
- In a medium mixing bowl, mix granulated white sugar, Kosher salt, cinnamon, ground ginger, and cloves until combined.
- In a large bowl, beat eggs, Add the pumpkin puree and pour in the evaporated milk, and mix with the eggs.
- Add the sugar-spice mixture to the wet mixture.
- Pour into defrosted pie shell (if store-bought) or blind-baked pie shell.
- Bake for 15 minutes in the preheated oven. After 15 minutes, reduce heat to 350 degrees F and bake for 40-50 additional minutes. To check for doneness, a knife should come out clean when inserted into the center.
- When the pie is done, cool it on a trivet or wire rack for 2 hours to allow the pie to firm up. Serve warm or refrigerate. Goes great with whipped cream, enjoy!
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 571Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 80mgSodium: 474mgCarbohydrates: 70gFiber: 3gSugar: 41gProtein: 17g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- This recipe was originally photographed on 11/23/2021 and published on 12/28/2021
- Updated & republished: 11/21/2022
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