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This easy homemade pumpkin pie has the perfect blend of pureed pumpkin, evaporated milk, and spices. It’s the best you’ll ever try and perfect for the holidays.
I couldn’t post the best pie crust recipe and not share a few pie recipes with you, now could I? I had to start with my absolute favorite, which is pumpkin. I’ll give you a few other delicious ones soon, I promise.
Nothing screams fall or the holidays like a fresh, homemade pumpkin pie. It’s almost a requirement to make the season complete. I love pumpkin pie, though I do believe my husband loves it more. It is my absolute favorite part of this time of year. Nothing tops a pumpkin pie with some whipped cream on top. It’s heaven….
You’ll want to start with the best pie crust you can get your hands on. Of course, the best is homemade, but store bought is just fine. The flakier, the better. If you’ve never made your own, I encourage you to try. It’s really pretty easy and it beats the store bought versions anytime.
A lot of people bake the pie crust before they set the pumpkin mixture in. I choose not to. It bakes up just as well, if not better, if you jus use the pie crust unbaked. It’s less likely to brown too much as well.
After you get your pie crust in the pan, you’re just going to blend together your ingredients and pour it in. It takes mere moments, folks and you’ll never, ever taste a better pumpkin pie than this.
Spiced Pumpkin Pie
Tips for making the best pie, perfect
I highly recommend making your own crust, but you can use store bought. Homemade is just a flakier, more buttery crust and it really adds the perfect flavor and elements to your pie. My recipe will make two crusts. You can bake two pies or you can throw the other half in the freezer to use later. I vote bake two pies….
You need to use sea salt in this recipe. Believe it or not, it does make a difference in the taste. So, don’t bail out and use table salt, use sea salt you’ll thank me later.
The trick to keeping your crust from getting too brown on the edges is to use a pie shield. You can also just stick foil around the edges if you don’t have a pie shield. They’re not particularly popular amongst most kitchens, and that’s okay.
To tell when your pie is done, you’ll want the center to be a little liquidy still. I check mine about an inch or two in with a knife, not in the center. The pie will continue baking once you remove it from the oven.
Tools I used in this recipe:
Spiced Pumpkin Pie
This is the best pumpkin pie recipe you'll ever try. Perfect for the holidays or just because!
- 1 9" Pie Crust
- 1 Cup Brown Sugar firmly packed
- 2 Tablespoons Flour
- 2 1/4 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Sea Salt
- 12 Ounces Evaporated Milk
- 1 Egg
- 15 OZ Pureed Pumpkin
- Preheat oven to 375°F.
Prepare your pie crust and place into pie plate.
- In a large bowl, mix brown sugar, flour, spices and salt.
- Stir in egg.
- Beat in pumpkin and evaporated milk until smooth.
- Pour mixture into pie crust.
- Bake 50-55 minutes or until knife inserted 2" from edge comes out clean.
- Serve warm or cold with fresh whipped cream.