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Homemade Pumpkin Pie

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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Servings: 8 servings
Author: Marybeth Feutz

Ingredients

Pumpkin Pie:

  • 1 refrigerated Pillsbury pie crust
  • 1 15- ounce can pumpkin
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 2 eggs
  • 1 12- ounce can evaporated milk

Whipped cream:

  • 2 cups heavy whipping cream
  • 5 Tablespoons sugar
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice

Instructions

For the pie:

  • 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.

For the whipped cream:

  • 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.