Homemade Pumpkin Pie
Classic, homemade pumpkin pie recipe is perfect for the holidays! It's easy to make and pairs perfectly with our 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!
Servings: 5 people
Cost: $15
Equipment
- Stand Alone Mixer
- Deep Dish Pie Pan
- Measuring Cups and Spoons
Ingredients
Pumpkin Pie Filling
- 15 ounce canned pumpkin puree 1 can of Libby's Pumpkin Puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp salt
- 1 tbsp cornstartch
- 12 ounces evapertated milk
- 2 tbsp melted butter either salted or not salted
Instructions
Easy Pie Crust
- This perfect and easy buttery pie crust is foolproof and works every time. It’s a forgiving crust that you won’t have a problem making! I use this recipe for almost all of my pies and it’s always perfect! Follow here for the recipe!
Pumpkin Pie Filling
- Using an electric mixer and paddle attachment, whip the sugar and eggs on high.
- Scrape the sides and bottom of the bowl and add in 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.
- Turn the oven to 350 degrees and bake for another 40 - 45 minutes.
- If needed, cover the edges of the crust with tinfoil so it doesn’t burn. You can wait to do this until it's been baking for a but. You want a nice golden brown crust.
- The center of the pie will be just slightly jiggly when it’s done.
- Add another 10 minutes if it needs more time to set.
Notes
This recipe is for 1 deep dish pumpkin pie.
Follow our recipe for the perfect easy pie crust!
Sometimes I add in 4 ounces of whipped, super soft cream cheese into the batter. If you do this, you whip it with the sugars. It's SO good but you have to make sure the cream cheese is SUPER soft or it will leave little clumps!
Nutrition
Calories: 350kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 122mg | Sodium: 215mg | Potassium: 267mg | Fiber: 3g | Sugar: 45g | Vitamin A: 13805IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 2mg
