Homemade Pumpkin Pie Recipe
User Reviews
5
Homemade Pumpkin Pie Recipe
Description
This Homemade Pumpkin Pie Recipe uses a prepared single pie crust lined in a 9-inch pie plate. The crust is prepared with a sprinkle of flour and sugar to prevent sogginess from the filling. The filling combines brown sugar, granulated sugar, salt, pumpkin pie spice, eggs, pumpkin puree, and evaporated milk to create a sweet, warmly spiced mixture.
The pie is baked in two stages: first at 425°F for 15 minutes to help set the crust and start cooking the filling, then reduced to 350°F for 40-50 minutes until the filling is set but still slightly jiggly in the center. This method results in a custard that is firm yet tender once fully cooled.
Once cooled for at least two hours, the pie can be served as a classic autumn dessert, often enjoyed during holiday meals. The texture is smooth and creamy with a balanced sweetness and a noticeable but moderate spice blend.
For fresh pumpkin puree, draining excess moisture before using will improve texture and prevent the filling from becoming too wet. The pie crust does not require blind baking beforehand, simplifying preparation. The slight jiggle at doneness indicates the custard is properly set without overbaking.
Ingredients
Pie Crust
- 1 Single Pie Crust unbaked
- 2 teaspoons all-purpose flour
- 2 teaspoons granulated sugar
Pumpkin Pie Filling
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 2 large egg room temperature
- 15 ounces pumpkin puree
- 10 ounces evaporated milk
Instructions
- Preheat the oven to 425°F. Adjust one rack to the lower third of the oven.
- Line a 9-inch pie plate with a single prepared pie crust. Crimp the edges as desired.
- In a small bowl, combine 2 teaspoons of sugar and flour. Sprinkle the mixture on the bottom of the prepared pie shell and set aside.
Pie Filling
- In a small bowl combine brown sugar, white sugar, pumpkin pie spice, and salt.
- In a large mixing bowl, beat the eggs with a whisk. Stir in the pumpkin puree to combine. Add the brown sugar mixture and evaporated milk. Whisk to combine.
- Pour the pumpkin mixture into the prepared pie shell and place it on a baking sheet. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 40-50 minutes or until set.
- Cool on baking rack until completely cooled (at least 2 hours).
Notes
- If using fresh pumpkin puree, drain it in a paper-towel lined strainer for at least an hour to remove excess moisture.
- The pie crust does not require pre-baking; the sugar and flour sprinkled under the filling help prevent sogginess.
- The baked pie will be slightly jiggly at the center when done but should not be wet or runny.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165 | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 205mg | 9% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 8415IU | 168% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 126mg | 13% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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