Mom's Classic Homemade Pumpkin Pie Recipe (2024)

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Written ByDorothy Kern

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This is my mom’s homemade pumpkin pie recipe – it’s the classic recipe we all know and love. We’ve been enjoying this pie my ENTIRE life – and it’s one of those recipes everyone always asks for.

Mom's Classic Homemade Pumpkin Pie Recipe (2)

Table of Contents

  • BEST Pumpkin Pie Recipe
  • Pumpkin Pie Ingredients
  • How to make Pumpkin Pie
  • Pan Size for Pumpkin Pie
  • Expert Tips
  • Mom’s Homemade Pumpkin Pie Recipe Recipe

BEST Pumpkin Pie Recipe

Are there any recipes you look forward to every year? Maybe ones your mom or grandmother make, or that you make from their recipes? I have several of those: Russian Teacakes, Pecan Pie, Banana Bread…and this pumpkin pie recipe.

My mom has made this homemade pumpkin pie recipe at every Thanksgiving for my entire life. It’s everyone’s favorite and one of the most requested things she makes!

Pumpkin pie has just a few ingredients and whisks together in minutes. My favorite part of this pie are the pumpkin pie spices. I splurge when I make pumpkin pie and buy them all separately because I love the smell of allspice. It just smells like the holidays to me.

There are lots of homemade pumpkin pie recipes out there but I will tell you that this one performs every single time. I’ve been eating it for over 40 years and I’ve never been disappointed. Whether you make my all butter pie crust or use one from the freezer or grocery store, this pie is one that you’ll keep coming back to again and again.

Mom's Classic Homemade Pumpkin Pie Recipe (3)

Pumpkin Pie Ingredients

You just need a handful of ingredients, one whisk, one bowl, and a pie dish:

  • Pie Crust: Use my homemade pie crust recipe or store-bought.
  • Pumpkin puree – not pumpkin pie filling
  • Eggs – we’re using whole large eggs
  • Milk – regular milk, NOT evaporated. Use whole milk for best results.
  • Pumpkin spices – you can also substitute pumpkin pie spice if you don’t want to buy all of them separately. The spices give so much flavor to the pie and it tastes like Thanksgiving!
  • Sugar – She used both packed brown sugar and granulated sugar, so that’s what I use too.

Be sure to see the recipe card below for full ingredients & instructions!

Mom's Classic Homemade Pumpkin Pie Recipe (4)
Mom's Classic Homemade Pumpkin Pie Recipe (5)
Mom's Classic Homemade Pumpkin Pie Recipe (6)

How to make Pumpkin Pie

  1. Place your pie dough in your desired pie pan.
  2. Stir together pumpkin, eggs, sugars, and spices.
  3. Whisk in milk.
  4. Pour mixture into pie shell and bake until set.

Pan Size for Pumpkin Pie

  • Use a 9-inch pie plate for a very full pie
  • You can use a larger (9 1/2-inch or 10-inch) pie plate
  • You can use a deep dish 9-inch pie plate as well
  • If you have smaller pie plates, make one pie and some mini pumpkin pies, or make two 7-inch pies

No matter how you make this pie, it’s so simple. Classic pumpkin pie is a must at every Thanksgiving dinner table!

Mom's Classic Homemade Pumpkin Pie Recipe (7)

Tip From Dorothy

Expert Tips

  • I do not blind bake my pie crust, so you don’t need to worry about that baking with parchment paper and pie weights or anything like that.
  • I vary between using a homemade crust and refrigerated one, and you can also use a frozen pie shell too.
  • Be sure to use whole milk, not heavy cream, not evaporated – just plain old whole milk. The eggs and milk work together to create a creamy pumpkin custard filling.
  • Cover the edges of the pie with a pie shield or strips of aluminum foil so that the crust doesn’t cook too much.
  • To make sure the bottom of my crust bakes, I bake at a high oven temperature (425°F) for about 10 minutes, then lower the oven temp until the pie is done.
  • Pumpkin pie is done baking when it no longer rolls when tapped – it will be just slightly jiggly and might have a small crack in the center.
  • Serve the pie at room temperature with whipped cream or cool whip. Store in the refrigerator or wrap well with plastic wrap and freeze for up to a month.
  • If you love chocolate, did you know that chocolate and pumpkin go really well together? Check out my Chocolate Chip Pumpkin Pie!

FAQs

How long is pumpkin pie good for?

The pie will last in the refrigerator for about 4 days or you can freeze it for up to a month.

See Also
Peppermint Cheesecake Brownies (Peppermint Brownies) Recipe - The Cookie Rookie®30 Recipes for Southern Soups to Chow Down OnChicago Deep Dish Pizza Recipe57 Canning Recipes - Flour On My Face

Why is the pie so full?

This recipe makes two 7-inch pies or one very deep 9-inch pie. You can also use a 10-inch pie plate or a 9- or 10-inch deep dish pie plate.

Mom's Classic Homemade Pumpkin Pie Recipe (8)

Mom’s Homemade Pumpkin Pie Recipe

4.29 from 46 votes

Mom’s Classic Pumpkin Pie Recipe is a family favorite Thanksgiving tradition. It’s the best easy pumpkin pie!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chil Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Yield 10 servings

Serving Size 1 serving

Save RecipeRate RecipePrint Recipe

Ingredients

  • 1 all butter pie crust from scratch or from a pack of two
  • 1 ¾ cups (425g) pumpkin puree (1-15 ounce can)
  • ½ teaspoon salt
  • 1 ¾ cups (415ml) whole milk
  • 3 large eggs
  • ⅔ cup (134g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 ⅓ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ¼ teaspoon Ground Allspice

Instructions

  • Preheat oven to 375°F.

  • Place your pie crust in a 9-10-inch pie plate. Please note: this pie gets very full. It’s pictured made in a standard 9” pie plate.You can use a 9-inch, 9-inch deep dish or 10-inch pie plate, or two 7-inch pie crusts. If you’re using anything smaller than 9-inch there will be extra filling. Use any extra filling to make mini pumpkin pies (see below). Place pie plate on a cookie sheet for baking.

  • Place all ingredients in a large bowl. Whisk until smooth. Pour into pie plate.

    See Also
    BEST Baked Apples Recipe (with a Cranberry & Walnut Filling!)

  • It’s best if you cover the edges of the pie crust with aluminum foil or a pie crust shield before you start baking. Remove the foil after 50-60 minutes of bake time.

  • Carefully transfer pie to oven and bake for 60-75 minutes. I’m giving a large range in time because it depends on what size pie plate you’re using and your oven. My 9” pie plate took 70 minutes. It’s done when the center looks solid. Cool completely, then wrap tightly and chill for at least 4 hours before serving. Serve with whipped cream. Store in refrigerator.

  • To make mini pies: use a round cookie cutter or mason jar lid to cut circles out of pie crust. Press into mini muffin pans and fill with about 1-2 tablespoons pie filling. Bake time will be about 20-30 minutes.

Recipe Video

Recipe Notes

  • I vary between using a homemade crust and refrigerated one, and you can also use a frozen pie shell too.
  • Be sure to use whole milk, not heavy cream, not evaporated – just plain old whole milk. The eggs and milk work together to create a creamy pumpkin custard filling.
  • Cover the edges of the pie with a pie shield or strips of aluminum foil so that the crust doesn’t cook too much.
  • To make sure the bottom of my crust bakes, I bake at a high oven temperature (425°F) for about 10 minutes, then lower the oven temp until the pie is done.
  • Pumpkin pie is done baking when it no longer rolls when tapped – it will be just slightly jiggly and might have a small crack in the center.
  • Serve the pie at room temperature with whipped cream or cool whip. Store in the refrigerator or wrap well with plastic wrap and freeze for up to a month.

Recipe Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 231mg | Potassium: 201mg | Fiber: 1g | Sugar: 20g | Vitamin A: 6825IU | Vitamin C: 1.8mg | Calcium: 86mg | Iron: 1.4mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

My Mom’s Homemade Pumpkin Pie Recipe is a classic Thanksgiving pie! This easy custard pie is full of pumpkin spice and you will love it!

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Last Updated on November 18, 2023

Mom's Classic Homemade Pumpkin Pie Recipe (13)

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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14 Comments

  1. I literally make this recipe all the time! It is so good! And SO easy! Everyone raves about it when I make it! Thanks for such a great recipe!

    Reply

  2. I use the all butter pie crust and made this recipe last Thanksgiving and it was a hit, using it again this year.

    Reply

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Mom's Classic Homemade Pumpkin Pie Recipe (2024)

FAQs

Is condensed milk or evaporated milk better for pumpkin pie? ›

As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.

Discover More ›
What can I use instead of evaporated milk for pumpkin pie? ›

While many recipes call for it, you can absolutely make an outstanding pumpkin pie without evaporated milk. If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim).

Find Out More ›
Does homemade pumpkin puree taste better than canned? ›

Based on my taste tests, I think that fresh puree would easily elevate any savory pumpkin dish such as soup or pasta. The fresh, unadulterated flavor and fluffy texture would work wonderfully in savory dishes, especially because even “sugar pumpkins” aren't very sweet on their own.

Get More Info Here ›
What's the difference between canned pumpkin and canned pumpkin pie mix? ›

Ingredients - Pumpkin puree made from scratch contains only pumpkin, but canned puree may contain a preservative like salt. Pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners. Flavor - Pure pumpkin puree has a slightly sweet, earthy taste.

Tell Me More ›
What happens if you add too much evaporated milk to pumpkin pie? ›

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

Read More ›
What happens if you use evaporated milk instead of sweetened condensed milk? ›

For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.

Show Me More ›
Why use evaporated milk in pumpkin pie? ›

Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

Continue Reading ›
What is a substitute for heavy cream in pumpkin pie? ›

Milk + Butter

Butter is a whopping 80% fat, so combined with whole milk, it works as a heavy cream substitute. Just melt 1/4 cup butter, then whisk in 3/4 cup whole milk until smooth. You can use it in place of 1 cup heavy cream.

Read The Full Story ›
What does evaporated milk do in baking? ›

Bakers often use it as a substitute for cream to help reduce fat content. To substitute for a cup of regular milk, add in one part evaporated milk and one part water. For a more fresh-milk taste, add half the called for milk with evaporated milk, and the rest with water.

Learn More Now ›
Can dogs eat pumpkin? ›

Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.

Learn More ›

What kind of pumpkin is used for pumpkin pie? ›

Large pumpkins that we traditionally think of as jack-o-lanterns aren't ideal for pie as they are very stringy and have a lot of seeds. There really isn't very much “meat” to the larger pumpkins. Sugar pumpkins, also known as pie pumpkins, are sweeter. They are also pretty small.

See Details ›
How do you get more pumpkin flavor? ›

Cook It on the Stove

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

View More ›
What happens if you use pumpkin pie mix instead of pumpkin puree? ›

Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.

Learn More Now ›
Can I use canned pumpkin instead of pumpkin pie filling? ›

If you meant to purchase pumpkin pie filling but accidentally grabbed a can of plain pumpkin, it's easy to sweeten and season the puree. Follow a good pumpkin pie recipe (there's usually a recipe printed right on the label) and add sugar and spices to the puree along with other ingredients like eggs before baking.

Discover More ›
Which canned pumpkin is best for pie? ›

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

View More ›
Should I use evaporated milk or condensed milk? ›

As Leal explains: "Evaporated milk offers creaminess without sweetness and is suitable for savory dishes and some desserts. On the other hand, sweetened condensed milk is intensely sweet and used in desserts and sweet treats, thanks to its thick, syrupy texture."

Explore More ›
Should I use condensed milk instead of evaporated milk? ›

While we don't recommend substituting condensed milk for evaporated milk or vice versa, you can make your own condensed milk when you're in a pinch. Simply heat together 1½ cups of sugar and one can of evaporated milk until the sugar has fully dissolved.

Read On ›
Is condensed milk better than evaporated milk? ›

Evaporated milk and condensed milk are both shelf-stable canned milks that are easily found at most grocery stores. The main difference is that condensed milk is very sweet, and evaporated milk is unsweetened.

Get More Info ›
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