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Home » Recipes » Dessert Recipes » Pie » Pumpkin Pie Recipe From Scratch

Pumpkin Pie Recipe From Scratch

By Lynette on November 13, 2017 · 12 Comments

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pumpkin pie
pumpkin pie

Easy pumpkin pie recipe from scratch made with pumpkin pie spice and evaporated milk.

slice of pumpkin pie on plate

You may be looking to make a pumpkin pie recipe from scratch in the next few weeks and I have an easy pumpkin pie recipe that will not disappoint.  The pumpkin pie crust I use I shared last week, and it’s the best!  Combine it with this pumpkin pie filling made with evaporated milk – and you have a real winner.  I know this is the best because I’ve been eating it every year for my entire life.  In fact, it’s been my birthday “cake” topped with candles for every single birthday as long as I can remember.  I love it.  I love it.

slice of pumpkin pie with bit taken out of it

What I like about this recipe is that there’s not too much nutmeg.  It’s not over spiced up if you know what I mean.  It has a real sweetness and pumpkin flavor that is out of this world good – for those of us that are real pumpkin pie connoisseurs.  Using pumpkin pie spice, it could not be easier!  This pumpkin pie filling recipe makes enough for two pies which is perfect with the double pie crust recipe from my grandma.

Enjoy your pumpkin pie from scratch!

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slice of pumpkin pie with bit taken out of it

Pumpkin Pie Recipe From Scratch

  • Author: Lynette Rice
  • Prep Time: 20 min
  • Cook Time: 60 min
  • Total Time: 1 hour 20 minutes
  • Yield: 16 1x
  • Category: Dessert
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Description

Easy pumpkin pie recipe from scratch made with pumpkin pie spice and evaporated milk.


Ingredients

Scale
  • (2) 9″ unbaked pie crusts (find my pie crust recipe here)
  • 4 eggs
  • 29 oz (1lb, 13 oz) canned pumpkin
  • ⅔ C brown sugar
  • ¾ C white sugar
  • 1 tsp salt
  • 4 tsp pumpkin pie spice
  • 2 (13oz) cans evaporated milk

Instructions

  1. Preheat the oven to 425.
  2. In mixer, mix the following in order of ingredients.
  3. Pour the mix into two pie crusts.
  4. Bake 15 minutes at 425 degrees.
  5. Without opening the oven, reduce the temperature to 350 degrees and bake for an additional 45 minutes.

Notes

The nutrition information is based on the pie filling only.  To find the pie crust nutrition information, visit here.

Did you make this recipe?

Tag @cleverlysimple on Instagram and hashtag it #cleverlysimple

This recipe was originally published in October, 2010.  Updated November 2017.

Look for another great pie recipe? Learn how to cook Apple Pie here!

Pumpkin pie from scratch recipe

« The Best Homemade Pie Crust Recipe
Bringing Joy to the Table At Our Farmhouse This Holiday »

About Lynette

Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010.  Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother.

Lynette’s recipes and projects have been featured in Country Living, Good Housekeeping, House Beautiful and others.

Reader Interactions

Comments

  1. Jojo

    November 18, 2019 at 3:15 pm

    That’s not scrach pumpkin pie that’s canned pumpkin

    Reply
    • Lynette

      November 21, 2019 at 10:40 am

      Hi! I define from scratch as using original ingredients in the pure form whether they are canned or not. Just as I don’t grind my own sugar from sugar cane for any recipe from scratch, I also don’t make my own pumpkin in this recipe. But if you do make your own pumpkin, I think that’s awesome! Please let me know how it goes.

      Reply
  2. JF

    October 31, 2014 at 12:35 pm

    Will it still come out that well if we half the recipe? I only have 1 small can of pumpkin!

    Reply
    • Lynette

      November 04, 2014 at 11:20 am

      Hi JF, I’m sure you could. You’ll just make one pie instead of two.

      Reply
  3. Madria

    September 25, 2014 at 5:53 pm

    I cut the recipe in half . It smells heavenly…. Still cookin….

    Reply
    • Lynette

      October 01, 2014 at 1:47 pm

      It is amazing! Hope you love it!

      Reply
  4. Amanda

    November 25, 2013 at 12:06 pm

    I wanted to know if I made these two days prior and didn’t cook it right away but froze it will it be good

    Reply
  5. Jaime

    October 24, 2013 at 2:52 pm

    Just made this as two pies. With the regular crust it can make 3 so I’m guessing it’s two deep dish crust. I’m refrigerating the leftovers till I can get to the store tomorrow. I hope they keep!

    Reply
    • Lynette

      October 24, 2013 at 7:41 pm

      Hi Jaime, my pie pans are regular. Did you check your pie pans to make sure they are 9 inches? There are 8 inch pie pans and even 6 inch pie pans. Either way, you can bake the leftovers in a casserole dish that’s sprayed with PAM. They will also be fine in the refrigerator until tomorrow as well.

      How did you like the pie?

      Reply
      • Jaime

        October 24, 2013 at 8:17 pm

        Hmm not sure. I just got the walmart premade ones in the freezer isle. It tasted GREAT! Even my hubby who dosent like pumpkin pie loved it!

        Reply
  6. Kaylyn

    October 21, 2013 at 4:20 pm

    Does this make two pies? Or do you use two pie crusts for the one pie?

    Reply
    • Lynette

      October 21, 2013 at 5:07 pm

      Hi Kaylyn, This does make two pies. I’m sorry that wasn’t clear. I’ve updated the recipe.

      Let me know what you think! 🙂

      Reply

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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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