The Easiest Pumpkin Pie Recipe From Scratch (Best Flavor!)

This pumpkin pie has the perfect sweetness and pumpkin flavor for that classic pie I know you’ve been craving! Combine this recipe with my pumpkin pie crust, and you have the easiest and best pumpkin pie from scratch! Trust me, you’ll want to save this recipe to make every year!

slice of pumpkin pie on plate with fork

If you’ve been looking for the best pumpkin pie recipe, then this one will not disappoint. How do I know this? Because it’s the one I’ve been eating every year of my entire life. In fact, it’s been my birthday ‘cake’ topped with candles for every single birthday as long as I can remember. That’s how you know it’s the very best pumpkin pie you can ever have!

This pumpkin pie filling, along with my homemade pie crust, will give you the most incredible pumpkin pie from scratch. It’s the sort of recipe you want to save and pass along because it’s that good. It has a real sweetness and pumpkin flavor to it without being overly spiced. It’s perfectly balanced for a pumpkin pie that’s out of this world!

close up of pumpkin pie with bite taken out of it

Why I Love This Recipe

  • Easy to make: This homemade pumpkin pie recipe is incredibly simple to follow. With just a mixer and a few basic ingredients, you’re well on your way to a delicious dessert. Just mix, pour into your pie crusts, and bake! Trust me, it’s the perfect pumpkin pie recipe!
  • Family favorite: This easy pumpkin pie recipe has a flavor that everyone in the family loves. The blend of pumpkin pie spice, including cinnamon, nutmeg, and cloves, combined with the sweetness of brown and granulated sugar, make this a dessert that tastes as good as it smells.
  • Versatile: The versatility of this recipe is another reason it’s a standout. You can easily adjust the spices to your liking or even swap out the canned pumpkin for fresh pumpkin puree if you prefer. It’s perfect for those who love to put their own twist on classic recipes.
  • Crowd pleaser: Whether you’re hosting a large family gathering or bringing a dessert to a potluck, this pie is definitely going to be a hit. The creamy pumpkin filling paired with the flaky homemade pie crust is an irresistible combination! It’s perfect for Thanksgiving. 
ingredients to make pumpkin pie on counter top of kitchen

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

Key Ingredients

Unbaked Pie Crusts: These form the foundation of your pie. A good crust is flaky and tender, providing a delicious contrast to the creamy pumpkin filling.

Large Eggs: Eggs help to bind all the ingredients together, giving your pumpkin pie its structure. Remember to bring them to room temperature before you start baking for a smoother batter.

Canned Pumpkin: The star of this recipe! Canned pumpkin provides a rich, sweet flavor and smooth texture. It is also packed with fiber, making your pie a bit healthier.

Light Brown Sugar: Brown sugar adds a deep, molasses-like sweetness to your pumpkin pie. It also helps to moisten the pie and gives it a beautiful golden color.

Granulated Sugar: This classic sweetener helps to balance the flavors of the pumpkin and spices. 

Salt: A bit of salt enhances the flavors of the other ingredients, making the pumpkin and spices even more vibrant.

Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves gives your pie its classic pumpkin pie flavor. The spices add warmth and depth to the sweet pumpkin filling.

Evaporated Milk: This is what gives your pumpkin pie its creamy, custard-like texture. Evaporated milk is richer and creamier than regular milk, making your pie extra delicious.

Equipment

Mixer – This is essential for combining all our ingredients smoothly. If you don’t have one, a large bowl and a whisk will do the job, just make sure to mix everything well.

Pie Dish – The pie dish holds your crust and filling during baking.

Measuring Cups and Spoons – Accuracy is key in baking. These will help make sure that you have the right amount of each ingredient.

Wire Rack – Once your pies are baked, you’ll need to let them cool. A wire rack is perfect for this, allowing air to circulate around the pie for even cooling.

How to Make Pumpkin Pie

Preparation

First, preheat your oven to a temperature of 425˚ F. This is a crucial step in preparing for the baking process. Prepare the homemade pie crust using my pie dough recipe and set them aside for now. Alternatively, you can also use a 9” store-bought pie crust. 

pumpkin pie filling mixed in large bowl

Step 1 – Mix Eggs and Canned Pumpkin

In your mixer, let’s start making the pumpkin pie filling. To do this, you’ll have to mix the ingredients in order. First, start by mixing the eggs with the canned pumpkin puree till it’s evenly mixed. 

Step 2 – Add the Sugars and Spices

Next, mix in both the brown sugar and granulated sugar to the egg-pumpkin puree mixture. Mix on low till the sugars are dissolved. Now add in the pumpkin pie spice and salt to the mixture. Mix it well so that the spices are mixed throughout the mixture for a perfectly flavored pumpkin pie filling.

complete pumpkin pie filling in bowl

Step 3 – Mix the Milk

Time to add the evaporated milk! Pour the milk into the mixture and whisk them together thoroughly until you have a smooth and well-mixed pumpkin filling

pumpkin pie filling in pie shell unbaked

Step 4 – Pour into Pie Crust

Pour this pumpkin pie filling into two homemade pie crusts that you’ve prepared in your pie dish.

Step 5 – Bake at High Temperature

Place your pie dish in the preheated oven and bake for about fifteen minutes at the initial temperature of 425˚ F. The high heat is important in setting the crust and giving it a nice golden color.

Step 6 – Lower Temperature and Continue Baking

Without opening the oven door, reduce the temperature to a more moderate,350˚ F. Continue to bake your pie at this lower temperature for an additional forty-five minutes. This slower, more gentle baking will allow the pumpkin filling to cook properly without the crust burning. 

Step 7 – Cool and Serve

Once the baking is done, let your homemade pumpkin pie cool on a wire rack before slicing and serving with a dollop of whipped cream. Enjoy!

close up of pumpkin pie

Expert Tips

Choose the right crust: For this recipe, you’ll be using an unbaked pie crusts. Whether you’re making your own homemade pie crust or using store-bought, make sure it’s the right size for your pie pan. 

Blend the ingredients well: This pie recipe starts with blending all ingredients in order. This ensures that the flavors of the eggs, canned pumpkin, brown sugar, granulated sugar, salt, and pumpkin pie spice blend well before you pour into the crusts.

Preheat and adjust the oven: Baking begins at a higher temperature (425˚ F) for the first fifteen minutes, then without opening the oven, reduce the temperature to (350˚ F) for the rest of the bake time. This helps the crust to set and prevents it from becoming soggy.

Use both types of sugar: Using a mix of light brown sugar and granulated sugar not only sweetens your pie but also gives it a deeper flavor profile. The molasses in the brown sugar adds a hint of caramel that compliments the pumpkin beautifully.

Make it from scratch: If you want to level up your baking game, try making homemade pumpkin pie from scratch by roasting your own pumpkin. It requires a bit more prep time but the flavor is incomparable and well worth the effort. Roasted pumpkin can have a higher water quantity, so make sure to drain the extra liquid before making this recipe.

Recipe Variations

Make it Creamy: For a luxurious touch, add a dollop of whipped cream on each slice. The cream’s smooth texture and light sweetness will perfectly complement the rich, dense pumpkin filling. You can even sprinkle a little nutmeg on top for an extra flavor boost.

Add Extra Nutmeg: If you’re a fan of the warm, nutty flavor of nutmeg, simply add an extra half teaspoon to your pumpkin filling. This will give your homemade pumpkin pie a deep, aromatic flavor that’s perfect for a cozy fall dessert.

Go Gluten-Free: If you or your guests are gluten-intolerant, you can easily make this pie gluten-free by using a gluten-free pie crust and making sure your canned pumpkin and spices are gluten-free. This way, everyone can enjoy a slice of your delicious homemade pumpkin pie.

What to Serve With

  • For a delicious start to your morning, have a slice of this homemade pumpkin pie with your coffee. The subtle spices and sweetness of the pie will complement the bitterness of the coffee perfectly.
  • Want to elevate your dessert game at dinner? Serve a slice of this pumpkin pie topped with a dollop of whipped cream or a sprinkle of cinnamon. The creaminess of the whipped cream and the warmth of the cinnamon will enhance the flavors of the pie.
  • This homemade pumpkin pie can also be a great addition to your holiday spread. Serve it alongside your other festive desserts for a classic touch that your guests will love.
  • If you’re hosting a fall-themed brunch, this pumpkin pie can be a star. Serve it with a side of pumpkin bread or pumpkin butter cake for a full-on pumpkin feast.
  • For a late-night snack, enjoy a slice of this pie with a glass of cold milk. The creamy milk will balance out the rich flavors of the pie.

Recipe FAQs

Can I use a homemade pie crust for this recipe?

Absolutely! A homemade pie crust can add an extra layer of flavor and make your pie even more special. Just remember to create the crust before you begin mixing your other ingredients.

Can I use pumpkin puree instead of canned pumpkin?

Yes, you can use pumpkin puree in this recipe. However, make sure to adjust the amount of spices and sugar accordingly to maintain the right balance of flavors. Homemade pumpkin puree also has a higher water content, make sure to drain most of the liquid before making the pie filling.

How do I know when the pie is done?

The pie is done when the pumpkin filling sets and the crust turns golden brown. You can also insert a knife in the center of the pie – if it comes out clean, the pie is ready.

Storing and Reheating

Refrigerate: After you’ve enjoyed a slice or two of your homemade pumpkin pie, wrap the remainder tightly in plastic wrap or seal in an airtight container. It can be stored in the fridge for up to four days. 

Freeze: If you have more pie than you can eat within a few days, you can freeze it. Make sure it is fully cooled, then wrap it tightly in plastic wrap and again in aluminum foil. You can store it in the freezer for up to two months. 

Thaw and Reheat: To thaw your frozen pie, place it in the refrigerator overnight. When you’re ready to enjoy a slice, preheat your oven to a low temperature and bake until it is warmed through. The exact time will depend on your oven, but start checking after about ten minutes.

Reheating: If your pie has been refrigerated, you can eat it cold, let it come to room temperature, or warm it in a low-temperature oven. If you choose to warm it, cover the crust edges with foil to prevent them from burning.

Serving Size

What to Expect: This recipe makes one nine inch pumpkin pie, using my double pie crust recipe.

How to Scale: If you want to make more than two pies, you can double the recipe and follow the instructions as directed. Make sure you use a large enough bowl to mix the ingredients properly. If you don’t have one, you can make two batches to get the same results. 

close up of pumpkin pie
Created by: Lynette Rice

Pumpkin Pie Recipe From Scratch


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 Hours
Servings 16
16
This pumpkin pie has the best pumpkin flavor for a classic pie you'll love! Along with my homemade pie crust, this is the best pumpkin pie from scratch!

Ingredients
  

  • 1 Unbaked 9" Pie Crust
  • 2 large Eggs
  • 15 oz Canned Pumpkin
  • 1/3 cup Light Brown Sugar
  • 1/4 cup + 2 Tablespoons Granulated Sugar
  • 1/2 teaspoon Salt
  • 2 teaspoons Pumpkin Pie Spice
  • 13 oz Evaporated Milk

Instructions

  • Preheat the oven to 425˚ F. Add your unbaked pie dough to traditional 9" pie plate.
  • In a large bowl, whip together the eggs and canned pumpkin. Add the brown sugar, sugar, salt and pumpkin pie spice. Mix until well incorporated. Mix in the evaporated milk until the pie filling is smooth. Pour the mix into the prepared pie plate. (You may have extra depending on the depth of your pie plate. Fill until even with the base of the pie edge.)
    pumpkin pie filling in pie shell unbaked
  • Bake in a preheated oven for 15 minutes at 425˚ F. Without opening the oven, reduce the temperature to 350˚ F. and bake for an additional 45 minutes. Let cool for at least 2 hours before serving. Refrigerate once cool.

Notes

Refrigerate: After you’ve enjoyed a slice or two of your homemade pumpkin pie, wrap the remainder tightly in plastic wrap or seal in an airtight container. It can be stored in the fridge for up to four days. 
Freeze: If you have more pie than you can eat within a few days, you can freeze it. Make sure it is fully cooled, then wrap it tightly in plastic wrap and again in aluminum foil. You can store it in the freezer for up to two months. 
Thaw and Reheat: To thaw your frozen pie, place it in the refrigerator overnight. When you’re ready to enjoy a slice, preheat your oven to a low temperature and bake until it is warmed through. The exact time will depend on your oven, but start checking after about ten minutes.
Reheating: If your pie has been refrigerated, you can eat it cold, let it come to room temperature, or warm it in a low-temperature oven. If you choose to warm it, cover the crust edges with foil to prevent them from burning.
*The nutrition information is based on the pie filling only.  To find the pie crust nutrition information, visit here.

Nutrition

Serving: 1slice | Calories: 241kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 308mg | Potassium: 312mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8247IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 2mg

Did you create this?

Share it on Instagram and follow us on Pinterest for more Cleverly Simple recipes.

Short on time but love dessert?

Four simple MAKE AHEAD dessert recipes in your inbox.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

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

    1. 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.

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

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

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

    1. It is amazing! Hope you love it!

  4. 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

  5. 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!

    1. 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?

      1. 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!

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

    1. 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! 🙂