The Most Delicious Homemade Pumpkin Pie Recipe!

Our classic, homemade pumpkin pie recipe is perfect for the holidays! It’s easy to make and pairs perfectly with our easy buttery pie crust. There are a few special ingredients we use to make this pie rich, creamy and very flavorful. You have to try this pie!

Pumpkin pie has been my favorite pie since I was a child! I like to eat mine by itself… just a giant slice of classic pumpkin pie. It’s also my son’s favorite dessert which makes me so incredibly happy! He LOVES this pie as much as I do!

I’ve tested many pumpkin recipes and I’m finally settling on this one. This pie is so full of flavor, it’s absolutely delicious and tastes exactly the way a classic pumpkin pie should taste. It’s the best pumpkin pie!

Before we get started I need to make sure you have the right pie dish. This recipe is for a deep-dish pie dish. It’s imperative! A shallow pie dish will not do this delicious pie justice! Nope, no shallow pumpkin pies here. We want a thick, delicious pumpkin pie. This is the pie dish I use all the time.

How to Make Homemade Pumpkin Pie

Pumpkin Pie Filling Ingredients

There are two ingredients we use that are not typically in a pumpkin pie and that’s cream cheese and cornstarch. The cream cheese adds to the rich and creaminess of the pie and the cornstarch acts as a thickener and a softener! It makes desserts more tender. We also add it to all of our frozen desserts and they come out extra creamy!

• Libby’s Canned Pumpkin – The most popular and best canned pumpkin.
• Cream Cheese – This is a unique ingredient but makes it even creamier. It has to be completely room temp and soft.
• Granulated Sugar & Brown Sugar – This recipe uses both sugars for ultimate flavor.
• Eggs – Create structure and stabilize the pie filling.
• Cinnamon , Ginger, Cloves – These spices are the classic pumpkin pie spices.
• Cornstarch – Helps to thicken and keep the pie creamy.
• Evaporated Milk – Creates a creamy pie.
• Butter – Melted butter adds even more flavor.

Directions

• Cream cheese must be super soft so when it’s whipped in the mixer there are zero clumps. You can leave it out for a few hours or quickly soften it in a bowl in the microwave for about 45 seconds.

• Using a mixer, whip the super soft cream cheese and eggs on high.

• Scrape the sides and bottom of the bowl and add in both sugars, pumpkin, ginger, cornstarch cloves, cinnamon, and salt.

• Mix on medium until combined.

• With the mixer on low, slowly add in the evaporated milk and melted butter.

• Continue to mix the pumpkin pie batter until everything is blended together.

• Brush an egg yolk wash over the crust of the pie so it becomes a pretty shade of golden brown.

• Pour into the pie crust and bake in a preheated 425-degree oven for 10 minutes.

• Cover the edges of the crust with tinfoil so it doesn’t burn, then turn the oven to 350 degrees and bake for another 25-30 minutes.

• The center of the pie will be slightly jiggly when it’s done.

How do you make an egg wash?

It’s so simple! Crack an entire egg in a small bowl and whisk it. Add in a tablespoon water and whisk until it’s combined. Using a pastry brush, brush the wash on the pie crust before you bake for a beautiful golden brown curst!

Tip – I prefer using silicone pastry brush so the tiny brush hairs don’t end up in the pie crust.

Pie Crust

We use our all time favorite pie crust for almost all of our recipes. It’s super easy to make and I swear foolproof! You will be so happy with the results.

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Pure Irish Butter and Leaf Lard are two ingredients we use in our buttery, flaky pie crust!

I usually don’t blind bake the crust before as I like the way it is without being baked twice. However, if you want to be 100% sure the crust is fully baked throughout, definitely bake the crust for about 10 minutes before adding the pie filling. Make sure the crust is weighted down with either dried beans or Mrs. Anderson’s Baking Ceramic Pie Crust Weights.

You can do the egg wash before you blind bake the crust too. Once the crust is done baking, add in the filling and continue to bake the pie as instructed.

Pumpkin Pie Cutouts

Save some of the dough to make cute pie cutouts!

• Roll left over pie crust out to about 1″ thick. Cut as many cutouts as you’ll need.

• Place them on a cookie sheet and give them an egg wash. Sprinkle with granulated sugar.

• Bake them in the same oven for the last 10-15 minutes the pie is baking.

• Take them out when they’re golden brown and place them on the pie once it’s cooled.

These are so good, like a little buttery cookie! We used these!

Frequently Asked Questions about Homemade Pumpkin Pie

What can I use instead of evaporated milk in pumpkin pie?

You can use a combination of whole milk and cream. Use 3/4 cup whole milk and 1/4 cream (heavy cream or half and half) to substitute 1 cup of evaporated milk. Please note, this will alter the recipe and could change the flavor and texture.

Can I substitute sweetened condensed milk for evaporated milk in pumpkin pie?

Not for this recipe. Sweetened condensed milk has sugar already in it and the texture is totally different.

Is pumpkin pie really pumpkin?

Pumpkin can refer to a few varieties of squash. Libby’s, the most popular canned pumpkin company is actually made from Dickinson squash. The USDA is lenient with what they consider pumpkin and squash. It may come as a surprise, but no it’s not actual pumpkin puree even though it’s marketed as that!

What is a dairy free substitute for evaporated milk?

Coconut milk can be a good substitute for evaporated milk. You can also try to simmer and thicken almond milk a bit to use as a substitute as well.

More Pie Recipes You’ll Love!

Chocolate Chip Cookie Pie, SO GOOD!

The Best Cherry Pie with Heart Cutouts!

Pecan Pumpkin Pie with Buttery Pie Crust

Egg Custard Pie is absolutely delicious!

Homemade Coconut Cream Pie with Shortbread Cookie Crust!

Let us know if you make our homemade pumpkin pie recipe! Please leave a comment and review below.

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