Pumpkin Pie

Pumpkin Pie

Pumpkin Pie is the perfect dessert for Thanksgiving and Christmas dinner. Last time we made the pie, we decided to try to puree our leftover pumpkins from Halloween that were never carved. 

Of course, at that time, we had no clue how to make our own pumpkin puree, so we decided to just wing it and see what happens. I’m still not completely sure we did it correctly. But either way, the pie came out delicious, and that’s all that matters. 

The one thing we didn’t realize was just how much pumpkin puree we would get just from one pumpkin! I made it into the pie of course, but also gave some to neighbors as gifts and made a Pumpkin Roll

Pumpkin Pie

If you’re going to use homemade pumpkin puree then you will need two cups of it. But, I don’t blame you for buying the canned puree. It’s much easier and you can have this pie done in under an hour. 

One thing I like about making this pie is that it can be made ahead of time. If I am in charge of the pumpkin pie I will make it the night before and store it in the refrigerator. Then let it sit out for about an hour before serving. 

Step by Step

Preheat the oven to 400F then use an electric mixer or immersion blender to combine all of the ingredients except the crust. 

Pumpkin Pie

Place the crust on a baking sheet to catch anything that may spill over. Trust me, it’s much easier to do this and clean the pan than the oven later. 

Fill the pie with the blended filling. It will be extremely full, but you want it to be to the top of the crust. 

Pumpkin Pie

Very carefully move the pie to the oven and bake it for about 40-45 minutes, until a toothpick inserted about one inch from the edge comes out clean. 

Pumpkin Pie

Serve the pie warm or let cool before serving. Top with whipped cream if desired. 

Pumpkin Pie
Pumpkin Pie
Pumpkin Pie
Pumpkin Pie

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Pumpkin Pie
Print Recipe
5 from 4 votes

Pumpkin Pie

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert
Cuisine: Holiday
Servings: 1 pie


  • 1 pie crust
  • 2 cups pureed pumpkin
  • 12 oz evaporated milk
  • 2 eggs
  • 3/4 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt


  • Preheat oven to 400 degrees
  • In large bowl, beat all ingredients together (except crust) with electric mixer or immersion blender
  • Pour into prepared pie crust and put pie on a cookie sheet (in case of spills)
  • Bake 40 minutes or until a toothpick inserted one inch from the edge comes out clean
Pumpkin Pie

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11 thoughts on “Pumpkin Pie

  1. You read my mind, I was talking to my daughter and told her as we are entering fall, we should have Pumpkin pie this Sunday. I will make it, thanks for sharing.

  2. I am so excited for fall and all the traditional fall foods, especially pumpkin pie! I might even make one this weekend to properly welcome fall. This recipe looks delicious!

  3. I’m going to start off by saying that I typically do not follow the pumpkin spice trend in the fall. However, I do love a mean piece of pumpkin pie and have no good recipes! I’ll for sure be trying this one out! Thanksgiving in Canada is just around the corner!

  4. I’ll be honest, I’ve never been one to like a full-on pumpkin pie. I’ve been brave to try some here and there. But this recipe actually looks good and makes me want to try again! 🙂

  5. Pumpkin Pie is definitely one of my favorites of the season. We tend to eat this whenever the mood strikes though, even in the summer!

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