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This homemade pumpkin pie is the best pumpkin pie recipe! With canned pumpkin, pumpkin spices, evaporated milk and premade frozen pie crust, this ultimate fall dessert is easy to make. Warm flavors like cinnamon, nutmeg, ginger, and cloves blend with the natural sweetness of pumpkin to create a creamy, aromatic filling that it perfect for Thanksgiving or for a cozy fall gathering.

Ingredients

Canned Pumpkin: One 15 ounce can of 100% pure pumpkin. Use plain canned pumpkin, not pumpkin pie mix, which contains added sugar and spices.

Pie Crust: I love using Pillsbury Deep Dish frozen pie crust. It saves time and comes with its own disposable pie pan. It comes with two pie crusts. (I usually make one pumpkin and one pecan pie. See my Homemade Pecan Pie recipe.) Take the pie crust out of the freezer 10-20 minutes before you begin preparing the filling. Pierce the bottom and sides with a fork and bake in a preheated 400 degree F oven for 11-14 minutes. Baking the pie crust before adding the filling, produces a pie with a flaky bottom.

Pumpkin Pie Spice: Pumpkin pie spice has the perfect blend of cinnamon, nutmeg, ginger, and cloves.

Evaporated Milk: Evaporated milk is used to help thicken the filling and achieve a rich, creamy texture. Some people say that half-and-half can be used as an alternative, but I’ve never tried it.

Other ingredients needed: Eggs, granulated sugar and salt.

How To Make Pumpkin Pie

Here’s how to make pumpkin pie in 5 easy steps.

Prepare the pie crust. Thaw crust for 10-20 minutes. Place the crust on a cookie sheet. Pierce the bottom and sides with a fork, then bake for 11-14 minutes in a preheated 400 degree F oven.
Mix the dry ingredients. In a small bowl, combine the sugar, salt and spices.
Mix pumpkin and remaining ingredients. Beat all ingredients until smooth and creamy. Be sure there are no lumps when you’re done mixing.
Fill pie crust. Pour filling into the pie crust. Use a spatula to scrape the bowl clean.
Bake and serve. Bake until the filling is set and crust is lightly browned. It’s done when an inserted clean knife near the center comes out clean. Let the pie cool completely before slicing and serving. Top with whipped cream.

Storing and Reheating

Leftover pumpkin pie is rare in my family, however if you have some, cover the pie loosely with plastic wrap and store for up to 4 days in the refrigerator. Freezing is not recommended. The texture of the crust and filling may not hold up well.

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