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+ servings
Slice of pumpkin pie from scratch on a plate with whipped cream

Pumpkin Pie From Scratch

Learn how to make pumpkin pie from scratch with only a few simple ingredients!.  This homemade pumpkin pie has a flaky pie crust, luscious pumpkin filling and plenty of pumpkin pie spice for the ultimate Thanksgiving dessert.
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Ingredients

Equipment

Instructions 

  • Remove the pie dough from the refrigerator and let stand at room temperature until soft enough to roll, about 15-20 minutes. Place on a floured work surface, then sprinkle the top lightly with flour. Using a floured rolling pin, roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1″ - 2" larger than the circumference of the pie pan. Be sure to flour the rolling pin and underneath the pie crust every few rolls to prevent sticking.
    1 9" pie crust
  • Gently roll the pie crust loosely around the rolling pin. Unroll the pie dough into the pie plate and trim and crimp the edges. Chill it in the refrigerator for 30 minutes.
  • Preheat the oven to 425 degrees. Place the eggs, evaporated milk, brown sugar, pumpkin puree and pumpkin pie spice in a medium bowl and whisk well until well combined.
    2 large eggs, 12 ounces evaporated milk, 1.5 cups pumpkin puree, 2 teaspoons pumpkin pie spice, 3/4 cup packed brown sugar
  • Pour into the prepared pie crust and smooth evenly. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 45-50 minutes or until the center is puffed but slightly jiggly. Be sure to cover the pie crust with a pie shield or foil after about 15-20 minutes once it has browned to prevent burning.
  • Remove from heat and cool completely on a wire rack for 2 hours. Once the pie has cooled, place in the refrigerator to chill. Serve with whipped cream and enjoy!
    homemade whipped cream

Notes

  • Pro tip: If using homemade pumpkin purée, be sure to strain it overnight in the refrigerator to remove excess moisture as my instructions state, or your filling will be watery. You can always use canned pumpkin if you're more comfortable.
  • Total time above does not include preparing the pie crust, pumpkin puree or whipped cream as prep time for those have been calculated in a separate post.
  • If your pie cracks, that means it has over baked.  It will still be delicious -- simply cover it with whipped cream and your secret is safe.
  • The pie crust may be made in advance. Wrap tightly in plastic wrap and store in the refrigerator for 2-3 days.
  • The pie may be made 1-2 days in advance. Leftover pumpkin pie will keep in the refrigerator for 3-5 days.

Nutrition

Serving: 1slice, Calories: 171kcal, Carbohydrates: 29g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 59mg, Sodium: 71mg, Potassium: 271mg, Fiber: 1g, Sugar: 26g, Vitamin A: 7320IU, Vitamin C: 3mg, Calcium: 150mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!