Desserts
EASY PUMPKIN PIE RECIPE USING HOMEMADE PUMPKIN PUREE
A SIMPLE PUMPKIN PIE RECIPE USING HOMEMADE (OR CANNED) PUMPKIN. WITH A DOLLOP OF COOL WHIP ON TOP, THIS PIE IS AN INSTANT FAVORITE.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
THE HISTORY OF THIS PUMPKIN PIE RECIPE
My Nana made an incredible pumpkin pie, and she would make it around Thanksgiving and Christmas each year. She always used one specific pie dish just for her famous pumpkin pie. I am lucky enough to have that pie dish today, and love to put it to good use by making her pumpkin pie recipe.
Making her recipe brings back fond memories of sitting on her countertop as a little girl cooking alongside her.
FROM SCRATCH, OR SEMI-SCRATCH
This recipe can be made totally from scratch. Don’t have the time? That’s okay! I’m sharing tips to make this recipe totally from scratch, or semi-scratch! Make this pie filling with either canned pumpkin puree or homemade pumpkin puree if you have some.
If you have a few extra minutes to make a pie crust from scratch then you’ll love this recipe. My friend Michelle from Barefoot In The Pines walks us through how to make a flaky, all butter pie crust from scratch. If you’re short on time, a pre-made pie crust works just fine!
When Nana made this recipe she would toggle between scratch pie crust and pre-made too!
HOMEMADE PUMPKIN PUREE
Now that it’s nearly Thanksgiving, how are those pumpkins you bought for Halloween holding up? When they are past their prime, don’t throw them in the trash! If you purchased edible varieties, it’s easy to make your own pumpkin puree.
I wrote a post on how to make your own puree here.
Once pumpkin puree is made, pop it into sandwich sized ziploc bags and throw them in the freezer! I recommend laying the bags flat until they’re fully frozen, then stack them upright for easier storage. Just a hack I learned from freezing breast milk! Anyway, frozen pumpkin puree can last about a year. That is, if you don’t use it all up before then!
I love the versatility of pumpkins. Use them to decorate for fall and for Halloween, then puree them, eat the seeds and compost the rest! If you’re not into eating the seeds, heirloom pumpkin seeds can be saved and planted in your garden next year. To learn more about seed saving, check out this post.
HOMEMADE PIE CRUST
For the recipe pictured here, I used a premade pie crust. Yep, and I felt guilty about it too … but pumpkin pie is my husband’s favorite dessert and I really wanted to treat him to a freshly made pie even though I didn’t have a ton of time.
Plus cooking with toddlers can be hit or miss, so today I elected to make this pie with a premade crust!
For an incredible homemade pie crust recipe, my friend Michelle from Barefoot In The Pines has this great recipe on her blog. “Flaky All Butter Pie Crust”
Looking to make your pie crust extra fancy? Here’s a great trick! Once the pie crust is in the pan, brush it with a little melted butter. Then sprinkle cinnamon and sugar over the pie crust for even more flavor!
TOOLS AND INGREDIENTS NEEDED
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
- 9″ pie dish
- Mixing bowls
- Mixer
- Pie crust, either homemade or pre-made.
- 3/4 C Sugar
- 1/2 TSP Salt
- 1 TSP Cinnamon
- 1/2 TSP Ginger
- 1/2 TSP Cloves
- 2 Eggs
- Pumpkin puree (either 1 – 15 oz can, or 1 sandwich sized ziplock bag of homemade)
- 12 oz can of evaporated milk
HOW TO MAKE HOMEMADE PUMPKIN PIE
Preheat the oven to 425 degrees F. If you are using frozen, homemade pumpkin puree – allow the puree to thaw on the counter for a couple of hours prior to cooking. Alternatively, thaw in a bowl of warm water.
In a mixing bowl, add sugar, salt, cinnamon, ginger and cloves.
In a large bowl of an electric mixer, beat eggs, evaporated milk and pumpkin until well incorporated.
Slowly add dry mixture to wet mixture, mixing on low for several minutes. Pour mixture into pie crust.
Bake at 425 degrees for 15 minutes, then reduce the heat to 350 degrees for an additional 40-50 minutes. To test the pie, insert a knife into the center of the pie. The knife will come out clean once the pie is cooked.
Allow to cool on a wire rack.
Can be garnished and served with cool whip and an extra sprinkle of cinnamon on top!
PUMPKIN PIE RECIPE CARD
HOMEMADE PUMPKIN PIE
A simple pumpkin pie recipe using homemade (or canned) pumpkin. With a dollop of cool whip on top, this pie is an instant favorite.
INGREDIENTS
- 3/4 C Sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Cloves
- 2 Eggs
- Pumpkin Pie (either 1, 15 oz can or 1 sandwich-sized ziplock bag of homemade)
- 12 oz can of evaporated milk
- Pie crust (homemade or premade)
INSTRUCTIONS
Preheat the oven to 425 degrees F. If you are using frozen, homemade pumpkin puree – allow the puree to thaw on the counter for a couple of hours prior to cooking. Alternatively, thaw in a bowl of warm water.
In a mixing bowl, add sugar, salt, cinnamon, ginger and cloves.
In a large bowl of an electric mixer, beat eggs, evaporated milk and pumpkin until well incorporated.
Slowly add dry mixture to wet mixture, mixing on low for several minutes. Pour into crust.
Bake at 425 degrees for 15 minutes, then reduce the heat to 350 degrees for an additional 40-50 minutes. To test the pie, insert a knife into the center of the pie. The knife will come out clean once the pie is cooked.
Allow to cool on a wire rack.
Can be garnished and served with cool whip and an extra sprinkle of cinnamon on top!
HOW TO STORE PUMPKIN PIE
Pumpkin pie should be served as soon as it’s cool enough to eat. Once leftovers are fully cooled, they should be wrapped in plastic and placed in the refrigerator.
Cooked pumpkin pie can also be frozen once it has fully cooled.
PIN IT FOR LATER!
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