Home Made Pumpkin Pie Recipe

Home Made Pumpkin Pie Recipe

Do I even need to explain how important Pumpkin Pies are? The have been a staple to the American household for every thanksgiving and autumn gathering that brings us all together. Its one of my favorite pies and sometimes, I don’t want to go the cheap route with store bought. I want the real deal home made pie that my grandma used to make! So here is the recipe I like to use for my family gatherings. Hopefully it will add a little bit of magic and memory making for your next family gathering. Happy baking!



  • 1 9-inch Homemade pie crust, or store-bought, deep dish, unbaked
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 15 ounce can of canned pumpkin or fresh pumpkin puree
  • 12 ounce can evaporated milk
smart water hose timer


  1. Preheat oven to 425 degrees F.
  2. In a large bowl beat the eggs and pumpkin together.  In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
  3. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell. 
  4. Bake at 425 degrees F for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
  5. Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.


Storage Instructions: Homemade pumpkin pie should be refrigerated if not eaten within 2 hours of sitting out.  Leftover pumpkin pie will keep in the refrigerator for 3-4 days.  Be sure to allow pumpkin pie to cool completely and then cover it loosely with plastic wrap, for storing.

Freezing Instructions: Cooked pumpkin pie can be frozen for up to 3 months, covered well. You can also freeze the pie crust for up to 3 months. Thaw pumpkin pie overnight in the refrigerator before serving.



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