Pumpkin Pie

Pumpkin Pie is a must-have for Thanksgiving and Christmas desserts. And it’s even better when made with homemade pumpkin puree.

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 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, made Pumpkin Pie Smoothies, and made a Pumpkin Roll. 

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. 

Pumpkin pie 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. 

TIP: If your pumpkin pie often cracks along the top, you’ve cooked it too long.

When removed from the oven, the pie should still be soft in the center. A toothpick inserted one inch from the edge needs to come out clean. Not the center.

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. 

Place the crust on a baking sheet to catch anything that may spillover. Trust me, it’s much easier to do this and clean the pan later than the oven. Fill the pie with the blended filling. It will be extremely full, but you want it to be to the top of the crust. 

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

Recipe

Pumpkin Pie

Pumpkin Pie is a must-have for Thanksgiving and Christmas desserts. And it’s even better when made with homemade pumpkin puree.

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Course:

Dessert

Cuisine:

American

Keyword:

holidays

|

pie

|

pumpkin

Servings: 12 slices

5 from 5 votes

Ingredients

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

Recommended Equipment

• Mixing Bowls – Stainless Steel
• Electric Mixer
• Immersion Blender
• Pie Pan
• Baking Sheet

Instructions

• Preheat oven to 400F
• 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 40-60 minutes or until a toothpick inserted one inch from the edge comes out clean

Notes

NOTE: If your pie cracks on the top, it was cooked too long. It will look undercooked when you take it out but the pie sets as it cools.

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Nutrition Facts

Pumpkin Pie

Amount Per Serving (1 slice)

Calories 180 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g10%

Cholesterol 35mg12%

Sodium 201mg8%

Potassium 212mg6%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 17g19%

Protein 4g8%

Vitamin A 6460IU129%

Vitamin C 2.2mg3%

Calcium 105mg11%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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