Hello Friends! I hope you are having a wonderful day! Today I will be sharing my homemade pumpkin pie recipe. As you probably already know, homemade pies taste so much better than the store bought pies!
My family is on the larger size so I doubled the recipe and made two pies at once.
I have previously shared how to make the pie crust and the pumpkin pie spice so be sure to check out those recipes as well! You can find a downloadable recipe pages for the pie, pie crust, and the pumpkin pie spice at the bottom of the post. 😊
Pumpkin Pie Ingredients
1 can (15oz) pumpkin purée
¾ cup sugar
2 teaspoons pumpkin pie spice
½ teaspoon salt
2 eggs
1 can (12oz) evaporated milk
1 unbaked 9in pastry crust
Directions
Preheat oven to 425 degrees F.
First, in a medium mixing bowl, combine pumpkin, sugar, pumpkin pie spice, salt, and eggs.
Make sure the eggs are throughly combined because once I made a pie with a whole egg white, resembling a hard boiled egg, in the center of my pie. Surprise 😳
Next, gradually stir in the evaporated milk making sure not to splash it out of the bowl.
Next, slowly pour your pumpkin mixture into a pastry crust.
Start by baking the pie at 425 degrees F for 15 minutes.
Then, reduce your oven temperature to 350 degrees F and bake for another 45-50 minutes or until knife inserted near center comes out clean.
Cool your pie completely on wire rack before cutting (about 2 hours) and serve immediately or refrigerate. But, I typically make our pies the night before we eat them so the pies can be served cold with whipped cream on top.
I enjoy my cold slice of pie for breakfast along with a cup of steaming hot coffee 😉
Hope you enjoy this pie recipe and be sure to check out our other ASW Homestead dessert recipes.
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