Homemade Pumpkin Pie
This classic American homemade pumpkin pie recipe uses sweetened condensed milk to produce a silky smooth filling with warm fall spices. Baked in a flaky crust, it’s a simple, yet delicious dessert for the holiday table.
Classic American Homemade Pumpkin Pie
Pumpkin pie is one of those classic desserts that just feels like home, especially around the holidays. Whether it’s Thanksgiving, Christmas, or any cozy fall gathering, a slice of pumpkin pie has a way of bringing everyone together. The tradition goes back hundreds of years, but today it’s known as the ultimate fall comfort food—warm, spiced, and served up in a flaky crust.
One of the easiest and tastiest ways to make pumpkin pie is with sweetened condensed milk. It takes all the guesswork out of the filling by adding just the right amount of sweetness and creating a perfectly creamy texture. When you mix it with pumpkin purée, eggs, and those cozy spices like cinnamon, ginger, and cloves, you get that smooth and flavorful filling that makes pumpkin pie so irresistible.
Serve it warm from the oven with a little whipped cream on top, or make it ahead and chill it for a cool, refreshing treat. However you enjoy it, this homemade pumpkin pie is simple, reliable, and always a crowd-pleaser. It’s the kind of recipe that feels special without being complicated—and it might just become a tradition in your own kitchen too.
Top Tips for Baking the Perfect Pumpkin Pie:
- Use canned pumpkin purée for consistency—avoid pumpkin pie filling, which already has sugar and spices.
- Blind bake the crust (partially bake it before filling) to help prevent sogginess.
- Mix gently once you add the eggs so the filling stays smooth.
- Spices matter—use fresh spices for the best flavor, or make your own blend of cinnamon, ginger, nutmeg, and cloves.
- Don’t overbake—the center should jiggle slightly when you take it out; it will finish setting as it cools.
- Cool completely before slicing to let the filling firm up properly.
- Chill before serving if you like a cleaner cut and creamier texture.
- Top it simply with whipped cream or a sprinkle of cinnamon for a classic finish.
Want More Favorite Fall Dessert Recipes? Here are a few of our favorites:
- Sweet Potato Pie with Graham Cracker Crust
- Easy Apple Pie Bars
- Homemade Pecan Pie Bars
- Homemade Apple Dumplings with Lemon Sauce
Ingredients in Homemade Pumpkin Pie:
- unbaked pie crust
- pumpkin puree
- sweetened condensed milk
- eggs
- cinnamon
- ginger
- nutmeg
- salt
How to Make Pumpkin Pie:
Preheat oven to 425°F (220°C).
In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
Pour filling into the pie crust and place on the center rack of the oven.
Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for at least 2 hours before serving.
Homemade Pumpkin Pie
Ingredients
- 1 – 9 ” unbaked pie crust
- 1 – 15- oz can pumpkin puree
- 1 – 14- oz can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour filling into the pie crust and place on the center rack of the oven.
- Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack for at least 2 hours before serving.
