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This is my mom’s homemade pumpkin pie recipe – it’s the classic recipe we all know and love. We’ve been enjoying this pie my ENTIRE life – and it’s one of those recipes everyone always asks for.
BEST Pumpkin Pie Recipe
Are there any recipes you look forward to every year? Maybe ones your mom or grandmother make, or that you make from their recipes? I have several of those: Russian Teacakes, Pecan Pie, Banana Bread…and this pumpkin pie recipe.
My mom has made this homemade pumpkin pie recipe at every Thanksgiving for my entire life. It’s everyone’s favorite and one of the most requested things she makes!
Pumpkin pie has just a few ingredients and whisks together in minutes. My favorite part of this pie are the pumpkin pie spices. I splurge when I make pumpkin pie and buy them all separately because I love the smell of allspice. It just smells like the holidays to me.
There are lots of homemade pumpkin pie recipes out there but I will tell you that this one performs every single time. I’ve been eating it for over 40 years and I’ve never been disappointed. Whether you make my all butter pie crust or use one from the freezer or grocery store, this pie is one that you’ll keep coming back to again and again.
Pumpkin Pie Ingredients
You just need a handful of ingredients, one whisk, one bowl, and a pie dish:
- Pie Crust: Use my homemade pie crust recipe or store-bought.
- Pumpkin puree – not pumpkin pie filling
- Eggs – we’re using whole large eggs
- Milk – regular milk, NOT evaporated. Use whole milk for best results.
- Pumpkin spices – you can also substitute pumpkin pie spice if you don’t want to buy all of them separately. The spices give so much flavor to the pie and it tastes like Thanksgiving!
- Sugar – She used both packed brown sugar and granulated sugar, so that’s what I use too.
How to make Pumpkin Pie
- Place your pie dough in your desired pie pan.
- Stir together pumpkin, eggs, sugars, and spices.
- Whisk in milk.
- Pour mixture into pie shell and bake until set.
Tip From Dorothy
Expert Tips
- I do not blind bake my pie crust, so you don’t need to worry about that baking with parchment paper and pie weights or anything like that.
- I vary between using a homemade crust and refrigerated one, and you can also use a frozen pie shell too.
- Be sure to use whole milk, not heavy cream, not evaporated – just plain old whole milk. The eggs and milk work together to create a creamy pumpkin custard filling.
- Cover the edges of the pie with a pie shield or strips of aluminum foil so that the crust doesn’t cook too much.
- To make sure the bottom of my crust bakes, I bake at a high oven temperature (425°F) for about 10 minutes, then lower the oven temp until the pie is done.
- Pumpkin pie is done baking when it no longer rolls when tapped – it will be just slightly jiggly and might have a small crack in the center.
- Serve the pie at room temperature with whipped cream or cool whip. Store in the refrigerator or wrap well with plastic wrap and freeze for up to a month.
- If you love chocolate, did you know that chocolate and pumpkin go really well together? Check out my Chocolate Chip Pumpkin Pie!
FAQs
The pie will last in the refrigerator for about 4 days or you can freeze it for up to a month.
This recipe makes two 7-inch pies or one very deep 9-inch pie. You can also use a 10-inch pie plate or a 9- or 10-inch deep dish pie plate.
Mom’s Homemade Pumpkin Pie Recipe
Ingredients
- 1 all butter pie crust from scratch or from a pack of two
- 1 ¾ cups (425g) pumpkin puree (1-15 ounce can)
- ½ teaspoon salt
- 1 ¾ cups (415ml) whole milk
- 3 large eggs
- ⅔ cup (134g) packed brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 ⅓ teaspoons Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Allspice
Instructions
- Preheat oven to 375°F.
- Place your pie crust in a 9-10-inch pie plate. Please note: this pie gets very full. It’s pictured made in a standard 9” pie plate.You can use a 9-inch, 9-inch deep dish or 10-inch pie plate, or two 7-inch pie crusts. If you’re using anything smaller than 9-inch there will be extra filling. Use any extra filling to make mini pumpkin pies (see below). Place pie plate on a cookie sheet for baking.
- Place all ingredients in a large bowl. Whisk until smooth. Pour into pie plate.
- It’s best if you cover the edges of the pie crust with aluminum foil or a pie crust shield before you start baking. Remove the foil after 50-60 minutes of bake time.
- Carefully transfer pie to oven and bake for 60-75 minutes. I’m giving a large range in time because it depends on what size pie plate you’re using and your oven. My 9” pie plate took 70 minutes. It’s done when the center looks solid. Cool completely, then wrap tightly and chill for at least 4 hours before serving. Serve with whipped cream. Store in refrigerator.
- To make mini pies: use a round cookie cutter or mason jar lid to cut circles out of pie crust. Press into mini muffin pans and fill with about 1-2 tablespoons pie filling. Bake time will be about 20-30 minutes.
Recipe Video
Recipe Notes
- I vary between using a homemade crust and refrigerated one, and you can also use a frozen pie shell too.
- Be sure to use whole milk, not heavy cream, not evaporated – just plain old whole milk. The eggs and milk work together to create a creamy pumpkin custard filling.
- Cover the edges of the pie with a pie shield or strips of aluminum foil so that the crust doesn’t cook too much.
- To make sure the bottom of my crust bakes, I bake at a high oven temperature (425°F) for about 10 minutes, then lower the oven temp until the pie is done.
- Pumpkin pie is done baking when it no longer rolls when tapped – it will be just slightly jiggly and might have a small crack in the center.
- Serve the pie at room temperature with whipped cream or cool whip. Store in the refrigerator or wrap well with plastic wrap and freeze for up to a month.
Recipe Nutrition
My Mom’s Homemade Pumpkin Pie Recipe is a classic Thanksgiving pie! This easy custard pie is full of pumpkin spice and you will love it!
Favorite Pumpkin Recipes
Last Updated on November 18, 2023
I literally make this recipe all the time! It is so good! And SO easy! Everyone raves about it when I make it! Thanks for such a great recipe!
I use the all butter pie crust and made this recipe last Thanksgiving and it was a hit, using it again this year.
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