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.
- 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
- Set a rimmed baking sheet on the center rack in the oven.
- Preheat oven to 400 degrees F.
- In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- Add eggs, evaporated milk, and heavy cream.
- Mix everything until completely smooth (about 3 minutes in my KitchenAid mixer on medium speed).
- Pour pie filling into an unbaked deep dish pie shell.
- Bake the pie for 15 minutes then reduce the oven temperature to 350 degrees F.
- Bake for an additional 50-55 minutes until the center of the pie does not jiggle (loosely).
- In my opinion, it's best to allow the pie to cool on the counter and then chill it in the refrigerator before serving.
- Serve with a dollop of whipped cream.
- **The pie can be made up to 2 days ahead and stored in the refrigerator covered.
- Whipped Cream:
- Beat heavy cream until soft peaks form.
- Add powdered sugar and vanilla and continue to whip until medium peaks form.
- Serve immediately or store in the refrigerator.
Looks so great, I can’t wait for Thanksgiving! Nice to see your pie on PW’s website, my pie is there too 🙂
Alice, thanks so much for your quick reply! I went ahead and bought some canned stuff while at the store yesterday. I’ve decided to save the home cooked pumpkin for muffins or bread, where it’s not a big deal if it’s a little chunky.
Happy Thanksgiving to you too!
Just made 5 of your pumpkin pies…It was as easy as “pie” to make. I love pumpkin pie and I can’t wait until one cools down so that I can try it!!! My house smells absolutely delicious and ready for Thanksgiving. Thank you for the recipe!
Did you eventually make a sugar-free one? I’m thinking about making this with the stevia that I’d bought a bit back.
My sister-in-law swears by those Costco pumpkin pies. But I didn’t let it sway me last year, I made mine homemade anyway 🙂
Hi Jess: I’ve never made pumpkin pie using fresh pumpkin. I imagine you would want to squeeze out any excess water. As for blending it, you should make sure it is as smooth as possible so you don’t get any chunks of pumpkin, unless you are wanting that texture. I know some people do make their pumpkin pie batter and strain it before filling the pie shell to make it smooth as possible. Just depends on what you’re going for. Hope this helps. Happy Thanksgiving.
I am excited to say this will be my pumpkin pie recipe for Thanksgiving this year! One question… I want to use the frozen pumpkin pulp I saved from cooking a pumpkin a couple weeks ago. Once it’s defrosted, should I just make sure it’s really smooth with a blender? Do you think I need to press extra liquid out of it? I don’t want it to mess up the recipe, and I know that canned puree tends to be thicker than home cooked.
Any advice would be much appreciated!
Oh, and also thank you for that pie crust recipe. I am one of those people who are inexplicably afraid of making a pie crust.
I’m so excited that you posted this! I have a daughter who LOVES pumpkin pie, and requested it in lieu of cake today for her birthday. I’m going to try this out with our home-grown pumpkin. 🙂
I think brown sugar is the way to go in pumpkin pie. That molasses flavor does so well with pumpkin.
Your crust edge is so nice! Mine always looks haphazard.
Alice, this was torture for me to read tonight, post-dinner, no dessert to speak of, and a coffee in hand! It looks just perfect.
This year for our Thanksgiving, I did a Chocolate Pumpkin Pie. Oh MY! I may never be able to eat plain pumpkin again…
This looks absolutely divine. My favorite part of Thanksgiving is the pumpkin pie and I haven’t yet made my own! It will need to happen this year!
This is a stunning pie… And I love the story about the sugar-free pie!
Aww, I love the story about your dad…. so cute! The pumpkin pie looks like perfection!
Pumpkin pie is my favorite Thanksgiving dessert and this looks delicious. I’m in charge of it this year and I will try your recipe for sure.
Your cookies (chocolate chip – best ever and sugar cookies) are the best I have ever tried, and you have never let me down! 🙂 Alice or bust! 🙂
yum, pumpkin pie is my favorite! yours looks fantastic!
That looks so perfect and yummy! I want a slice!
Wow good for you. Looks gorgeous and smooth too.
I don’t remember the last time I made a pumpkin pie– this recipe sounds delicious! You’ve inspired me to make one this year 🙂
This is GORGEOUS!!! I totally trust you and would be willing to make this for our Thanksgiving this year!!!
I loved the peek into the life of an 11-year old Alice. Seriously – you were making pies at that age? I’m impressed! The no-roll pie crust is particularly appealing to a crust-phobic like me.
Your pumpkin pie recipe looks wonderful – and the photos of it turned out great. Pumpkin pie is the only pie I routinely make – I keep saying I’m going to branch out, but for the holidays, this is the one my family requests. Thanks for sharing your recipe!
i am such the pumpkin pie snob these days…only homemade will do!
I have never tried making my own pumpkin pie. I’m so fearful it will never compare to my grandmothers!
Pumpkin pie is my favorite next to pecan pie! Every year I bake a different pumpkin pie recipe. I’m excited to try yours 🙂
Daughters baking for Dads is the best!!