Go Back
Print

Homemade Pumpkin Pie (Classic Fall Favorite)

This homemade pumpkin pie is rich, creamy, and perfectly spiced with warm fall flavors. A true homestead favorite, it's made with pantry staples and topped with a dollop of whipped cream — perfect for holidays or a cozy morning treat.
Course Breakfast, Dessert
Cuisine American, Homestead
Keyword fall dessert, homemade pie, homestead baking, pumpkin pie, pumpkin spice, Thanksgiving dessert

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • 9-inch pie plate
  • Oven
  • Cooling rack
  • Aluminum foil pie shield or baking sheet Optional

Ingredients

  • 1 can (15 oz) Pumpkin purée
  • 3/4 cup Sugar
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 2 Eggs
  • 1 can (12 oz) Evaporated milk
  • 1 Unbaked 9-inch pastry crust Store-bought or homemade — see ASW Pie Crust Recipe

Instructions

  • Preheat the oven. Set oven to 425°F.
  • Mix the base ingredients. In a medium mixing bowl, combine pumpkin, sugar, pumpkin pie spice, salt, and eggs. Be sure the eggs are fully whisked in — you don’t want to find an egg white surprise in the middle of your pie!
  • Add evaporated milk. Gradually stir in the evaporated milk, mixing carefully so it doesn’t splash.
  • Pour into crust. Slowly pour the pumpkin mixture into your unbaked 9-inch pie crust, set in a pie plate.
  • Bake in two stages. Bake at 425°F for 15 minutes. Then reduce oven temperature to 350°F and continue baking for 45–50 minutes, or until a knife inserted near the center comes out clean.
  • Cool and serve. Let your pie cool completely on a wire rack for about 2 hours. Serve immediately or refrigerate and enjoy cold with whipped cream on top. (We love it for breakfast with a hot cup of coffee!)

Notes

  • Don’t skip the egg mixing!
    Make sure the eggs are fully whisked into the filling — if they’re not, you might end up with an “egg white surprise” baked into the center of your pie. (Yes, it’s happened here before 😉)
  • Homemade for the win.
    This recipe pairs perfectly with our homemade pie crust and homemade pumpkin pie spice. But if you’re short on time, store-bought versions work just fine — do what works for you.
  • Make it ahead.
    Pumpkin pie is one of those desserts that actually gets better after it rests. We often make ours the night before and chill it overnight so it slices easily and serves well with whipped cream the next day.
  • To prevent over-browning:
    If your crust starts to brown too quickly while baking, cover the edges with foil or use a pie shield halfway through.
  • Storage:
    Store leftover pumpkin pie in the refrigerator for up to 4 days. It makes a great breakfast paired with hot coffee!