Savory Sweet Life

Simply Delicious Recipes for Everyday Living

Homemade Pumpkin Pie

Last update: July 15, 2016 By Alice Currah 53 Comments

I vaguely remember the first time I made my first pumpkin pie.  My father, a diabetic, commissioned me to bake him a sugar-free version so he wouldn’t be tempted by all the sugary desserts during Thanksgiving dinner.  I was 11 years old without a mixer, pie plate, or a cookbook to guide me.  What I decided to do was follow the pie recipe on the back of a Libby’s pumpkin can and use a frozen pre-made pie shell.   I followed the instructions exactly as written and was excited when I saw there no were cracks on the baked custard surface and that my pumpkin pie actually looked just as I hoped it would.  My excitement only lasted a brief moment and turned to disgust rather quickly.  I took a bite and had to spit it out into a napkin.  Pumpkin pie without any sweetener is so bland tasting I thought I was eating store-bought baby food in a jar -yuck!

Over the years I’ve experimented with different recipes and sweeteners in search of the perfect pumpkin pie.  I know people have different qualifiers in what makes a good pie.  For me, I like homemade pies to be dense with a tad bit more spices than the Costco pie variety.  I also like my pumpkin pies not to be too sweet, otherwise I can only eat a sliver of a slice because the pie is so sweet it distracts the flavor of the spiced pumpkin custard.

What I have for you is a pumpkin pie worthy of being your primary Thanksgiving Day dessert.  You can never go wrong with a homemade pie considering so many people are used to eating store bought/Costco ones. Friends and family always appreciate scratch baking and this pumpkin pie is the perfect ending to your holiday dinner.  Don’t forget to serve each slice with a dollop of whipped cream and a cup of coffee. Enjoy.

 

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Homemade Pumpkin Pie
Author: Savory Sweet Life
Recipe type: Dessert
Prep time:  10 mins
Cook time:  90 mins
Total time:  1 hour 40 mins
Serves: 8
 
My favorite Pumpkin Pie Recipe
Ingredients
  • 1-15 ounce can pumpkin puree
  • ¾ cup packed brown sugar
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 1 egg yolk
  • ½ cup evaporated milk
  • ½ cup heavy cream
  • 1 -9 inch unbaked pie crust (I use a no-roll pie crust)
  • Sweetened Whipped Cream:
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Set a rimmed baking sheet on the center rack in the oven.
  2. Preheat oven to 400 degrees F.
  3. In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  4. Add eggs, evaporated milk, and heavy cream.
  5. Mix everything until completely smooth (about 3 minutes in my KitchenAid mixer on medium speed).
  6. Pour pie filling into an unbaked deep dish pie shell.
  7. Bake the pie for 15 minutes then reduce the oven temperature to 350 degrees F.
  8. Bake for an additional 50-55 minutes until the center of the pie does not jiggle (loosely).
  9. In my opinion, it's best to allow the pie to cool on the counter and then chill it in the refrigerator before serving.
  10. Serve with a dollop of whipped cream.
  11. **The pie can be made up to 2 days ahead and stored in the refrigerator covered.
  12. Whipped Cream:
  13. Beat heavy cream until soft peaks form.
  14. Add powdered sugar and vanilla and continue to whip until medium peaks form.
  15. Serve immediately or store in the refrigerator.
2.2.6

Filed Under: Desserts Tagged With: desserts, fall, Holidays, pie, pumpkin, thanksgiving, Vegetarian

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Hi, and welcome to Savory Sweet Life. I am so glad you are here! My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Continue reading more about Alice....

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