This homemade pumpkin pie has a smooth, gently spiced filling and a flaky crust that slices cleanly after chilling. Canned pumpkin keeps the recipe dependable, while a blend of cinnamon, ginger, and nutmeg gives each slice the familiar warmth of a classic fall dessert.
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Why this pumpkin pie works
Evaporated milk creates a creamy custard without making the filling watery, and brown sugar adds a light molasses note. The pie is baked in two temperature stages: a brief hot start helps the crust set, then a lower oven lets the center cook more gently. Pull it out while the center still has a slight wobble; it will finish setting as it cools.
Ingredients and smart tips
- Pie crust: Use one unbaked 9-inch crust, homemade or store-bought. Keep it chilled until the filling is ready.
- Pumpkin: Choose plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- Eggs: Two whole eggs plus one yolk help the custard set while staying tender. Bring them close to room temperature for easier mixing.
- Evaporated milk: Shake the can before measuring. Do not substitute sweetened condensed milk; it has a very different sugar content.
- Spices: Cinnamon, ginger, and nutmeg make a balanced classic blend. Adjust the ginger slightly if you prefer a milder pie.
For another cozy dessert, browse our traditional apple pie or key lime pie.
How to make homemade pumpkin pie
Set a rack in the lower third of the oven and heat it to 400°F (205°C). Fit the chilled crust into a 9-inch pie plate and crimp the edge. In a large bowl, whisk the pumpkin purée and brown sugar until smooth. Add the eggs and yolk, then whisk just until combined. Stir in evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla. Avoid beating in lots of air, which can make the custard puff and crack.
Pour the filling into the crust and bake for 15 minutes at 400°F. Without opening the oven for long, reduce the temperature to 350°F (175°C) and continue baking for 40 to 45 minutes. The edges should look set, while a small area in the center should tremble gently when the plate is nudged. If the crust browns too quickly, cover its edge loosely with foil.
Transfer the pie to a cooling rack. Let it cool until it is no longer warm, then refrigerate it within two hours; chill for at least two more hours before slicing. The custard continues to firm as it cools, so avoid waiting for the center to become completely rigid in the oven.
Serving and storage
Serve chilled or just slightly cool, with lightly whipped cream if you like. Cover leftovers and refrigerate for up to 4 days. Keep egg-based pies refrigerated; see FoodSafety.gov’s cold-storage chart for general guidance. For clean slices, use a thin knife warmed under hot water and wiped dry between cuts.
Estimated nutrition
Estimated per slice, based on 1/8 of the pie. Values vary with the crust and brands used.
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 6 g |
| Total fat | 13 g |
| Saturated fat | 7 g |
| Fiber | 2 g |
| Total sugars | 29 g |
| Sodium | 320 mg |
Nutrition is an estimate for one slice and is not a substitute for a calculation using your exact ingredients.
Homemade Pumpkin Pie
Ingredients
Method
- Heat the oven to 400°F (200°C). Fit the unbaked crust into a 9-inch pie plate, crimp the edge, and chill it while you make the filling.
- In a large bowl, whisk the pumpkin puree and brown sugar until smooth. Whisk in the eggs and egg yolk just until combined.
- Gradually whisk in the evaporated milk, vanilla, cinnamon, ginger, nutmeg, and salt. Avoid whipping in excess air.
- Set the chilled crust on a rimmed baking sheet. Pour in the filling carefully.
- Bake for 15 minutes at 400°F. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for 40–45 minutes more. The edges should be set and the center should still wobble slightly when the pan is nudged. Shield the crust with foil if it browns too quickly.
- Cool on a rack for about 1 hour, then refrigerate until fully chilled, at least 2 more hours, before slicing. Keep leftovers covered in the refrigerator.
- Slice with a warm, dry knife and serve plain or with lightly whipped cream.
