If you love pumpkin pie, this easy recipe for Homemade Pumpkin Pie is for you! It’s simple to make, and so delicious you won’t want to share!
Homemade Pumpkin Pie
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Pumpkin pie is my all-time favorite! Have you ever had pumpkin pie for breakfast? If not, trust me on this one. Grab a slice out of the refrigerator, top it with some whipped cream, and go sit outside with a cup of coffee and a cozy blanket. Now that’s fall!
Make this pie for your family’s holidays and you’ll be the hit of the night!
This pumpkin pie uses a little more seasoning than most other pumpkin pie recipes I have come across. I think that’s what makes it so very delicious! If you love cinnamon and nutmeg, you’ll love this pie! It’s so easy to put together, no one needs to know how simple it was to make.
Want to make it even better? Make your own whipped cream! You won’t believe how easy it is to make homemade whipped cream – I don’t think I will ever go back to the store-bought stuff. You can even add a little pumpkin pie spice into the whipped cream. So delicious!
This recipe makes enough to fill a regular size pie pan. I usually use a deep-dish pie pan with a Pillsbury refrigerated pie crust. There is nothing wrong with using a pre-made pie crust – it’s foolproof, and comes out perfect every time. With a deep dish pie pan, the crust will come up just to the top of the dish. The pie filling looks like it’s going to be too much for the pie crust, but just keep pouring. It fits perfectly!
Enjoy!
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Printable Recipe Card for Homemade Pumpkin Pie
- 1 refrigerated Pillsbury pie crust
- 1 15-ounce can pumpkin
- ¼ cup sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- 2 eggs
- 1 12-ounce can evaporated milk
- 2 cups heavy whipping cream
- 5 Tablespoons sugar
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Take the pie crust out of the refrigerator. Let sit at room temperature for 15 minutes.
- In a small bowl, mix the sugar, brown sugar, salt, pumpkin pie spice, nutmeg, ginger, and cloves.
- In a large bowl, beat the eggs. Mix in the pumpkin and the sugar mixture.
- Slowly stir the evaporated milk into the pumpkin mixture until fully combined.
- Unroll the pie crust and press into the bottom of a 9-inch pie dish.
- Pour the pumpkin mixture into the pie crust.
- Bake at 425 degrees for 15 minutes.
- Without taking the pie out of the oven, decrease the temperature to 350 degrees and bake for an additional 40-50 minutes.
- Cover edges of the pie crust with strips of aluminum foil if necessary to prevent burning.
- Check for doneness by inserting a butter knife into the center of the pie. The pie is done when the knife comes out clean. (This will leave a cut in the middle of the pie, which is good. If you don't make a cut in the pie, the surface will crack as it cools.)
- Cool pie to room temperature, then refrigerate.
- Combine all ingredients in the bowl of an electric mixer.
- Using the whisk attachment, beat on medium-high speed until the cream thickens and stiff peaks form.
- Refrigerate in a covered container until use.
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