Pumpkin pie is like the little black dress of desserts. It’s flavorful and creamy made the traditional way with a can of puree and a can of evaporated milk, but you can add “accessories” like a cream cheese swirl or a nut crust to dress it up.
Of course, no matter how you make it, I think pumpkin pie is best served cold with a giant splotch of whipped cream on top for breakfast with a cup of strong coffee on the side.
Pumpkin pie is one of the easiest pies to make. I put it up there with pecan pie in terms of ease.
The only easier pie recipe might be Nellie & Joe’s Famous Key Lime Pie Recipe (Just 3 Ingredients).
If you’re a new baker, I suggest checking out What Should a Beginner Bake?
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How to Make Pumpkin Pie
Read on for my recipe, which uses brown sugar instead of the traditional white sugar. I also use greater amounts of spice. This recipe is inspired from Libby’s.
How to Make Pumpkin Pie (see recipe for detailed instruction)
Gather your ingredients before you get started. The last thing you want to do is get half way through making a pumpkin pie only to find out you’re missing a spice or eggs.
Unroll a prepared pie crust, unless you’re making homemade, and fit into a 9-inch pie plate.
Measure spices and put in a small bowl.
Open can of pumpkin puree and can of evaporated milk.
You’ll mix those together in a large mixing bowl.
You can use either a wooden spatula or a hand mixer or a stand mixer to make pumpkin pie filling.
I have heard tell of cooks mixing pumpkin pie filling in a blender but I have no experience with that myself.
Add eggs one at a time, breaking each egg into a separate, small bowl. This way if the egg is bad, you haven’t ruined your pie mixture.
Add brown sugar and spices and thoroughly mix to combine.
Pour into prepared pie shell and bake. (See recipe for detailed instructions)
Let rest on counter for an hour after baking.
Be sure to refrigerate pumpkin pie within two hours of removing pie from the oven.
Storing Pumpkin Pie
According to the FDA, pumpkin pie will keep (if it lasts that long!) two to three days in the refrigerator. Cover with plastic wrap or foil first so the pie doesn’t dry out.
Don’t store pumpkin pie on the counter for longer than two hours.
Common Pumpkin Pie Questions and Answers
You can use equal amounts of any milk or cream as a substitute for evaporated milk. Try replacing the evaporated milk with whole milk or two percent or cream. You can also use skim milk but your pie won’t taste as rich. You can substitute almond milk to make dairy-free pumpkin pie.
Look at the pie. The entire surface of the pie should be darker than when you put it in the oven. The edges should be darker as well.
Put a potholder on your hand and nudge the pie tin, if the whole pie shakes keep baking.
There’s an old saying that if pumpkin pie jiggles like Jello in the middle, it’s done. If the pie wiggles like a wave, it isn’t done.
Stick a butter knife in the middle of the pie and pull it out. If there’s pumpkin on the knife, keep baking. If the knife comes out clean, the pie is done.
Pumpkin pie is safe on a countertop or table for two hours but then should be refrigerated, according to the U.S. Department of Agriculture,
Dress Up Your Pie
- * 1 homemade or refrigerated pie crust
- * 2 teaspoons ground cloves
- * 2 teaspoons ground cinnamon (I like Vietnamese)
- * 1/2 teaspoon ground ginger
- * 1/4 teaspoon kosher salt or sea salt
- * 1 15-ounce can pumpkin
- * 1 cup brown sugar
- * 2 large eggs, beaten
- * 1 14-ounce can evaporated milk (see notes for substitutions)
1. Fit pie crust onto pie plate. Prick crust with a fork so that air bubbles release while baking.
2. Preheat oven to 450 F
3. Pour pumpkin puree into a large mixing bowl or the bowl of a stand mixer.
4. Add brown sugar and spices. Mix until combined using hand mixer or sturdy spatula or stand mixer paddle attachment.
5. Add eggs and beat until combined, about three minutes.
6. Add evaporated milk and beat until combined on low speed to start. Blend until well-combined, at least two minutes.
7. Pour pumpkin mixture on unbaked pie crust. Bake at 450 F for 15 minutes.
8. Reduce oven temperature to 350 F and bake for another 45 minutes.
9. Let pie cool for at least an hour then refrigerate. Slice and serve with whipped cream.
Substitutions for evaporated milk include whole milk, two percent milk or heavy or light cream. Use the same amount of milk or cream--14 fluid ounces.
Pumpkin puree substitutes: squash or carrots, either canned or fresh.
If you're out of brown sugar, you can substitute the brown sugar for granulated sugar.
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.