Easy Homemade Pumpkin Pie Recipe

This Easy Homemade Pumpkin Pie Recipe topped off with homemade whipped cream is the absolute perfect fall dessert recipe.

Pumpkin pie is an age-old dessert that has been served up across America for winter holidays since the first-ever recorded Thanksgiving in the 1670s. Back then of course the pumpkin pie was made with actual cooked down and stewed fresh pumpkin, not the canned version we use today. However, you can absolutely cook a whole pumpkin and stew it down, but I find the flavors to be much more subtle.

Ingredients for this recipe at:

• 1 pie crust
• 1 15-ounce can pumpkin pie filling
• 3 large eggs
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 tablespoons cornstarch
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 2 ½ teaspoons pumpkin pie spice
• 12 ounce can evaporated milk
• 1 whipped cream recipe

Serves 12

Prep Time: 15 minutes

Cook Time: 1 hour 25 minutes

Procedures:

1. Preheat the oven to 400°.
2. Form the pie crust to a 9” pie dish and place it in the freezer or blind bake it with parchment paper and dried beans overtop for 10 minutes.
3. In the meantime, whisk together pumpkin filling, eggs, sugars, cornstarch, vanilla, salt, and pumpkin pie spice until it is completely combined.
4. Next, pour in the milk and whisk until it is mixed in, and the batter is smooth.
5. Pour the batter into the pie crust after it has been in the freezer or blind-baked and put in the oven at 400° for 15 minutes.
6. Turn the heat down to 350° and bake for 45 minutes or until the center is just about firm and the outer pie crust is browned.
7. Cool the pie completely on a rack to room temperature, which takes about 2 hours.
8. Serve with whipped cream.

Chef Notes:

Make-Ahead: You can make this recipe up to 2 days ahead of time. Keep it cool in the refrigerator until ready to serve.

How to Reheat and Serve: Most of the time pumpkin pie is served cold, but if you are one of those who like warm pumpkin pie, simply heat up a slice in the microwave for 30 seconds. Serve it with whipped cream and optional caramel sauce.

How to Store: It will hold in the refrigerator, covered for up to 7 days. Likewise, it freezes well covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving.

If you want a little bit firmer crust then blind bake the crust with parchment paper and dried beans over top of the crust in the oven at 400° for 10 minutes before adding in the filling and baking.

Substitute the pre-made pumpkin pie spice with 2 teaspoons of cinnamon and a ½ teaspoon of nutmeg.

You can swap out the evaporated milk with heavy whipping cream.

If you notice your pumpkin pie cracking at this temperature, try it at 325°.

Don't forget to account for carry over cooking, so when the pie has a slight jiggle in the center of it, pull it out of the oven to cool.

To speed up the cooling process, place it in the refrigerator after cooling at room temperature for 30 minutes.