Pumpkin Pie from Scratch

READY IN: 1hr 10mins
YIELD: 2 pies




  • Preheat oven to 425.
  • Combine sugar, spices (can substitute 3-4 teaspoons Pumpkin Pie spice if you prefer or don't have all the above on hand but I like using my own that way I can adjust if I want as I like a bit of extra clove in my personal pies), and salt in a large mixing bowl and whisk to break up any spice clumps.
  • Add in Pumpkin puree and eggs and mix well.
  • Add in evaporated milk and whisk to combine.
  • Pour into prepared pie shell(s).
  • It perfectly makes 2 standard depth 8" pies or 1 10" deep dish plus a little extra. I keep some mini pie tins on hand or buy those pre-made mini graham cracker crusts in the baking aisle. You can also make some mini pumpkin tarts by lining some mini muffin pans with a crust and then topping with a streusel or a whole pecan.
  • Bake at 425 for 15 minutes then turn the oven down to 350 and bake another 45-60 minutes depending on the size pie you are making. The 8" pies take around the 45 minute mark but the larger, deep dish takes the full hour.
  • If crust starts to brown too much, especially for the deeper pie, top with a crust saver or a couple of thin strips of foil around the edges.
  • When a knife inserted into the center of the pie comes out clean it is done.
  • Allow to cool completely on a wire rack.
  • If not eating immediately, place in refrigerator uncovered for 1-2 hours and then cover with plastic wrap (this will keep condensation from forming and making the top of the pie wet).
  • I like this cold with a sweetened vanilla whipped cream.