What You’ll Love About This Recipe
This homemade pumpkin pie recipe is a fall favorite that’s easy to make and sure to impress. You’ll love how the rich, creamy filling pairs perfectly with a buttery, flaky crust. It’s made with simple, pantry-friendly ingredients**, so you don’t need anything fancy to get started. The warm spices like cinnamon and nutmeg create that cozy, classic flavor everyone craves this time of year. Plus, it’s a great way to make your house smell amazing while it bakes**—no candles needed!
Recipe
There’s nothing quite as comforting as the aroma of a freshly baked pumpkin pie, especially during the fall season. This classic dessert is a staple at holiday gatherings and family dinners, offering a perfect balance of warm spices and creamy filling.
Ingredients:
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth.
- Add the eggs, cinnamon, ginger, nutmeg, and salt, and whisk until thoroughly combined.
- Pour the filling into the unbaked pie crust, spreading it evenly.
- Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
Notes:
For best results, use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
Equipment:
- Mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Time:
Prep time: 10 minutes
Cooking time: 50-55 minutes
Cuisine:
American
Serving:
8 slices
Nutrition
Pumpkin pie is a delicious dessert that can be enjoyed in moderation as part of a balanced diet. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Cholesterol | 70 mg |
| Sodium | 300 mg |
| Total Carbs | 45 g |
| Dietary Fiber | 3 g |
| Sugars | 30 g |
| Protein | 5 g |
What To Serve With It
I love topping my pumpkin pie with a generous dollop of whipped cream—it’s light, sweet, and adds the perfect creamy texture. For something a bit richer, I’ll scoop a side of vanilla or cinnamon ice cream, which melts just enough to blend with every bite. These pairings always make my dessert feel extra special without overshadowing the pie’s cozy flavors.
Whipped Cream Pairings
When I’m serving up a slice of homemade pumpkin pie, I can’t help but think about how a dollop of whipped cream can take it to the next level. A classic, lightly sweetened whipped cream is always a winner, but sometimes I like to mix things up. Adding a hint of vanilla extract or a sprinkle of cinnamon gives it a cozy twist. For a richer flavor, I’ll fold in a bit of mascarpone cheese. If I’m feeling fancy, I’ll drizzle caramel or sprinkle toasted pecans on top. Whipped cream isn’t just a garnish—it’s the perfect partner for pumpkin pie.
Ice Cream Combinations
Topping a warm slice of pumpkin pie with a scoop of vanilla ice cream is one of life’s simple pleasures—the creamy cold melting into the spiced filling just hits different. If you’re feeling adventurous, try cinnamon or salted caramel ice cream for a twist. They add extra warmth or a sweet-salty kick that complements the pie perfectly. I also love pairing it with banana or coconut ice cream; their tropical vibes balance the richness of the pumpkin. Experiment with different flavors—it’s like a mini adventure on your plate. Trust me, once you start, you’ll want to try them all!
