Easy Homemade Pumpkin Pie

4 minutes, 32 seconds Read

The appeal of pumpkin pie lies not only in its rich golden color, but in the symphony of flavors it promises with every bite. A hallmark of festive celebrations, this dessert captures the essence of fall, combining the earthy sweetness of pumpkin with a blend of warm spices. Encased in a buttery crust, each slice tells a story of tradition, comfort, and the joy of cooking. Whether it’s the nostalgia it evokes or the anticipation of that first delicious bite, pumpkin pie invites both experienced and novice bakers to experience its magic.

Eye level, head-on view of a piece of pumpkin pie with the bite removed.

Breakdown of ingredients and alternatives

Pumpkin puree

  • mission: It provides the basic and main flavor to the pie.
  • Alternatives: Butternut squash or sweet potato puree for a different but similar flavor.

Sweetened condensed milk

  • mission: Adds sweetness and creamy texture.
  • Alternatives: A mixture of cream and sugar, or unsweetened condensed milk with added sugar; For a dairy-free option, condensed coconut milk.


  • mission: Act as a bonding agent to set the filling.
  • Alternatives: A store-bought vegan egg substitute, which can be found next to eggs or in the vegan refrigerated section of your grocery store.

Cinnamon, ginger and nutmeg

  • mission: These spices provide the distinctive warm flavor of pumpkin pie.
  • Alternatives: 2 teaspoons pumpkin pie spice as a direct substitute, or a mixture of allspice and cloves for similar spice.

Unbaked pie crust

  • mission: It holds the filling and adds a contrast in texture with its flaky layers.
  • Alternatives: Graham cracker crust, crumb crust, or gluten-free crust to meet dietary needs.

Frequently asked questions

Is store-bought pie crust suitable for this pie?

definitely! We prefer homemade peels, but store-bought peels are also fine to use.

Can I make pumpkin puree for this pie?

If you really want to up your game when it comes to pumpkin pies, you can try making your own pumpkin puree. Sugar pumpkin is best if you can find it. They are smaller squash and should be available at your local grocery store.

To prepare pumpkin puree, cut the pumpkin into halves or quarters to remove the seeds more easily. Then cook your squash.

You can either:
– Bake in the oven at 375 degrees Fahrenheit for 45 minutes.
-Steam for 20 to 30 minutes on the stove.

Then remove the skin. Once the pumpkin flesh has tenderized from cooking, it can easily be scraped off the skin. Finally, puree them in a blender, food processor, or using a potato masher.

The basic idea behind pumpkin puree is that you have to cook the pumpkin and then mash it. Pumpkin is no different from other winter squash.

Should I use a pancake shield?

Pies like these are baked for a long time in the oven. Since every oven works a little differently, you can add a Pancake shield Halfway through baking. You can also make your own shield out of aluminum foil. Some ovens brown more on top than others, so keep an eye on the crust.

Can I make this in a deep-dish pie dish?

Unfortunately no. A deep pie dish is much deeper than a regular pie dish and requires approximately 50% more filling. A regular-sized, shallow pie crust is the perfect pie-to-crust ratio when it comes to pumpkin.

Do I need to bake the crust?

Partially baking or baking the pie crust before adding the filling is not necessary for pumpkin pie, but it can be helpful. It can help prevent the crust from becoming soggy once the wet filling is added.

If you prefer a crispy bottom crust, baking for about 10 minutes can create a barrier that keeps out moisture. However, if you are short on time or simply prefer a softer crust, you can skip this step and bake the pie according to the uncooked crust directions. Just make sure to bake until the edges are nicely browned and the bottom crust is cooked through.

Pie crust

For this recipe you will need an unbaked pie crust. you can use:

  • Homemade crust
  • Frozen crust
  • Roll out the pre-prepared crust

Our personal favorite is the homemade graham cracker crust!

A step-by-step visual guide to homemade pumpkin pie

Photo collage of the process of making pumpkin pie with an unbaked pie crust, raw ingredients in a glass bowl, pumpkin pie mix poured into the unbaked pie crust, and a completely unbaked pumpkin pie.

find the mistakes and resolve it

  • Runny filling: The filling may be undercooked or contain too much moisture. Be sure to follow baking times and temperature recommendations.
  • Wet bottom: Blind baking the pie crust for a few minutes before adding the filling can help prevent this.
  • Burnt crust: Protect edges of crust with aluminum foil if it is browning too quickly.
  • Cracked filling: Make sure the pie cools slowly to prevent surface cracks. Rapid temperature changes can cause the filling to crack.

Tips from the chef

  • Blind baking the pie crust For a few minutes it can prevent a soggy bottom.
  • Protect the edges of your crust with foil To prevent over-browning.
A spoon pulls a piece of pumpkin pie from the pie plate.

Storage and freezing instructions

Pumpkin pie can be stored in the refrigerator for up to 4 days. If you want to freeze your pie, wrap it tightly in plastic wrap and then aluminum foil. It can be stored frozen for up to two months. When ready to eat, thaw in the refrigerator overnight.

Eat more pumpkin!

Watch the video below Caitlin will guide you through every step of this recipe. Sometimes it helps to have a visual, and we always provide you with our cooking demonstration. You can find the full collection of recipes at Youtube, Watch Facebook, Or we have Facebook pageOr here on our website with the corresponding recipes.

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