Pumpkin Pie Recipe

Looking for a delicious homemade pumpkin pie recipe? Look no further! Our homemade pumpkin pie is made with only the finest ingredients, including a homemade pie dough.

This makes for a truly special treat that your family and friends will love. Best of all, this recipe is easy to follow, with only 6 ingredients!

The rich and flavorful filling is perfect for any fall gathering, and the beautiful presentation will make this pie the star of the show. This recipe will have your guests raving!

Check out all the other easy pumpkin dessert ideas for even more delicious recipes.

When it comes to celebrating Thanksgiving, you need to serve the best pumpkin pie from scratch recipe you can find and this is it!

I will admit that this pumpkin pie recipe is not entirely from scratch...meaning I don't use a real pumpkin from the garden to make the base.

That being said, I believe the secret to making pumpkin pie from scratch is in the kind of canned pumpkin you use. You never want to use the canned pumpkin that already has spices in it or is labeled "pumpkin pie filling." 

This recipe delivers all the classic flavors of pumpkin pie, from the rich and creamy filling to the flaky and buttery crust. Best of all, it's surprisingly easy to make.

Table of Contents

• 💭Libby's pumpkin pie recipe
• 💭Pumpkin pie recipe from scratch
• 💭Best pumpkin pie recipe
• 🛒Helpful Kitchen Tools
• Main Ingredients Needed
• Step-by-Step Directions
• How long to cook pumpkin pie
• Serving Tips
• Storing Tips
• Freezing Tips
• Prep-Ahead Recipe Tip
• Recipe FAQ's
• 📖 Recipe Card
• 💬 Comments

Looking for more fall-inspired easy desserts? Try my Pumpkin Spice Cookie Cups, Mini Pumpkin Bundt Cakes or my Pumpkin Dump Cake

💭Libby's pumpkin pie recipe

The recipe I'm sharing with you today is the recipe my mother has been making for years. It comes out perfect and delicious every single time. 

The recipe is from the back of a can of Libby's 100% Pure Pumpkin. However, you don't add the spices that are listed in the directions. Instead, add 2 to 3 teaspoons of Pumpkin Pie Spice. Sometimes I add a whole tablespoon. 

The result is a rich, creamy pie with just enough pumpkin spice that everyone will love! 

💭Pumpkin pie recipe from scratch

Making a homemade pumpkin pie from scratch may seem like a daunting task, but with a little planning and attention to detail, it is actually quite easy. The most important part of the process is choosing the right pumpkin.

Look for a small to medium-sized pumpkin that is heavy for its size and has deep, rich color. Once you have your pumpkin, start by cutting it in half and scooping out the seeds and guts. (Save the seeds to roast later!)

Then, cut the pumpkin into small pieces and place them in a large pot with enough water to cover them. Bring the water to a boil and let the pumpkin cook until it is very soft. Once the pumpkin is cooked, drain it well and mash it with a potato masher or an immersion blender.

Simply combine the cooked pumpkin puree with eggs, milk, sugar, and spices, then pour the mixture into a pre-made or homemade crust. Bake the pie until the filling is set, then let it cool before serving.

💭Best pumpkin pie recipe

For me, the best pumpkin pie recipe uses Libby's Canned Pumpkin Puree. Not Pumpkin Pie Filling or Mix.

Pumpkin puree is just as the can says, it’s cooked, pureed pumpkin. Nothing has been added to it. On the other hand pumpkin pie filling is flavored with spices such as cinnamon, clove, allspice and ginger.

There’s also sugar added to pumpkin pie filling. It’s an easy way to make pumpkin recipes with all the spices and sugar added.

🛒Helpful Kitchen Tools

4 Packs Glass Pie PlatesMore InformationBaocuan 2 Pack Pie Crust Shield Silicone Pie Protectors Adjustable Silicone Pie Crust Shield Fit 8" to 11.4" Diameter Pies RedMore InformationSPHTOEO A set of 4pcs leaf Leaves Set Plunger and CutterMore InformationAbbey Gift (Abbey & CA Gift Orange Ceramic Pumpkin Pie for Two Mini Recipe Plate, 6”, MultiMore Information

 

Main Ingredients Needed

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

• 1 (9 inch) unbaked pie crust
• White sugar
• Eggs
• 1 - 15 ounce can Libby's 100% Pure Pumpkin
• Canned evaporated milk
• Pumpkin Pie Spice - if you don't have this in your pantry, you can make my easy Homemade Pumpkin Pie Spice Recipe.

Step-by-Step Directions

Step 1 | Prepare the Pie Dough

It really does make a difference with this recipe to use a homemade pie crust dough. For full detailed instructions, please see this post on Pie Crust Basics. 

Step 2 | Combine the Ingredients

• Begin by beating the eggs in a large bowl with an electric mixer.
• Next, stir in the pumpkin, sugar and Pumpkin Pie Spice.
• Then, gradually add in the evaporated milk.

Step 3 | Add the Mixture to Pie Shell

• Once the mixture is smooth, pour into prepared pie shell.

How long to cook pumpkin pie

• Bake for 15 minutes in a preheated 425 degree oven.
• Then reduce oven temperature to 350 and continue to bake for 40 minutes or until a knife inserted into the center of the pie comes out clean.
• Remove from the oven and transfer the pie to a wire rack to cool before serving.

Baking Tip: Be careful not to overbake the pumpkin pie. Overcooking it will cause the filling and surface of the pie to crack. If your pie cracks, don't worry! Simply add homemade whipped cream to the top before bringing the pie to the table to cut for dessert.

Serving Tips

• Allow to cool before serving and then serve with homemade whipped cream on top. 
• Homemade Vanilla Ice Cream is always nice as well; especially around the holidays when you can enjoy a slice of Homemade Apple Pie too!

Tried any of my recipes? Let me know in the comments!

Storing Tips

• Homemade Pumpkin Pie can be left at room temperature for at least two hours.
• After that, if needs to be refrigerated. It will keep in the refrigerator for 4 days. 

Freezing Tips

• You can freeze pumpkin pie as well.
• Lay the slices of pie out on a baking tray lined with parchment paper.
• Then place the baking tray in the freezer to flash freeze for about 30 minutes.
• Remove the frozen slices from the tray and store in either an air-tight container or freezer safe plastic bag.
• Frozen pumpkin pie will stay fresh for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Prep-Ahead Recipe Tip

• You can prep this recipe ahead by preparing the pie dough/crust the night before and keep it wrapped in the refrigerator until you're ready to prepare the pie.
• The pumpkin pie filling can also be prepared the night before. Cover and refrigerate overnight.
• The next morning, you can easily remove both the pie dough and filling from the refrigerator and continue with the recipe.

Recipe FAQ's

This blog post has been updated since it first appeared in 2015 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!