a Holiday Favorite
Homemade pumpkin pie is the quintessential fall dessert, a beloved tradition for many families, including ours. This pie recipe has been our go-to for several years and is one our mom has made for Thanksgiving for decades. The secret to its success lies in the perfect balance of flavors, with a touch of sweetness and spices. Add the flaky, buttery crust, and this pie is PURE PERFECTION! We know you’ll love it just as much as we do.
Ingredients
PREP TIME: 5 minutes BAKE TIME: 1 hour
4 large eggs – room temperature eggs will incorporate better than cold ones 1 (29-ounce) can pumpkin puree – This is canned pumpkin puree and NOT canned pumpkin pie filling – we typically use store-bought Libby’s 100% Pure Pumpkin Puree. 3 cups evaporated milk – NOT sweetened condensed milk 1½ cups granulated sugar – You can also add 1 cup + 1/2 cup brown sugar for added flavor. 2 teaspoons ground cinnamon – you can replace the cinnamon, nutmeg, and cloves with an equal amount of Pumpkin Pie Spice 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon salt 2 (9-inch) unbaked pie crusts – store-bought or homemade Pie Crust
How to Make Homemade Pumpkin Pie
Top your pie with Whipped Cream, sugared nuts (Candied Pecans are great!) or a scoop of ice cream (Homemade Vanilla Ice Cream, Caramel Sauce, or cinnamon).
Take a baking pumpkin (1½ pound pumpkin will yield about 2 cups of puree), and split it in half using a knife. Scrape out all of the seeds and bits with a spoon, and place the halves cut side up on a foil-covered baking sheet. Roast in the oven at 325°F for 30-40 minutes for a small pumpkin, and about an hour for a larger one (If the flesh is still thick and hard to scrape, it needs to roast longer). Scrape out all of the flesh.
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