Homemade Pumpkin Pie
My sister-in-law won't eat any other pumpkin pie but MINE!! I always keep "fresh frozen" pumpkin in the freezer for her visits. This recipe comes from "The American Woman's Cook Book" originally copyrighted in 1938.
Total time
65 min
Servings
1
Calories
1438.2
Category
Desserts
Nothing says comfort and tradition like a slice of homemade pumpkin pie. This easy, oven-baked recipe is perfect for Thanksgiving, Christmas, or any cozy weeknight dessert. With simple ingredients and clear steps, you'll have a classic pie that's rich, spiced, and utterly satisfying.
Ingredients
Makes 1 serving
- 1/8 salt
- 2/3 sugar
- 2 pumpkin pie spice
- 2 eggs
- 1 2/3 milk
- 1 1/2 pumpkin
Method
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Cook's notes
- For the best flavor, use fresh pumpkin puree if available, but canned pumpkin works perfectly too.
- Make sure your pie crust is cold before pouring in the filling to prevent sogginess.
- Test doneness by inserting a knife near the center; it should come out clean when the pie is set.
Easy swaps
- Instead of pumpkin pie spice, use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ginger, and 1/8 tsp ground cloves
- Instead of whole milk, use evaporated milk or half-and-half for a richer texture
- Instead of sugar, use brown sugar for a deeper, molasses-like sweetness
Frequently asked
Can I use a store-bought pie crust?
Absolutely. A pre-made crust saves time and still yields a delicious pie.
Why did my pie crack on top?
Overbaking or sudden temperature changes can cause cracks. Bake just until set and cool gradually.
Can I make this pie dairy-free?
Yes, substitute the milk with unsweetened almond, oat, or coconut milk. The texture may be slightly softer.
