Name: Homemade Pumpkin Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16
Ingredients: 2 unbaked pie crusts (premade if you are short on time), put into pie plates to make a shell.; 1 1/2 cups sugar; 1 tsp. salt; 2 tsp. ground cinnamon; 1 tsp. ground ginger; 1/2 tsp. ground cloves; 4 large eggs; 1 (29 oz.) can of pumpkin (or equivalent amount of cooked pumpkin); 2 cans (12 fluid ounces each) of evaporated milk

Jump to Recipe

When Halloween has come and gone, people in the United States know that Thanksgiving is just around the corner.

While my boys look forward to the meal, I know that they are really looking forward to dessert.

Pumpkin pie is a must-have for our family.

But, for the group Thanksgiving meal we attend I am always looking at other options as well.

Check out these delicious Thanksgiving dessert ideas, including my husband’s Pumpkin Pie recipe.

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Favorite Thanksgiving Dessert: Pumpkin Pie with Homemade Whipped Cream

Nothing seems to say Thanksgiving like a good pumpkin pie.

Freshly baked pumpkin pies, the classic Thanksgiving dessert choice

While you can pick one up in the freezer section, it is SO much better to make your own. It really isn’t that hard to do.

I have the main recipe below and will share how we make pie crust in our house later.

And, the same goes for having homemade whipped cream instead of a can or the fake stuff in the freezer section.

Nothing compares and it is quick to do as all you need is heavy whipping cream, sugar (added to taste) and a hand blender!

Homemade Pumpkin Pie

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Classic homemade pumpkin pie made with canned pumpkin.

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Ingredients

2 unbaked pie crusts (premade if you are short on time), put into pie plates to make a shell.
1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 (29 oz.) can of pumpkin (or equivalent amount of cooked pumpkin)
2 cans (12 fluid ounces each) of evaporated milk

Instructions

Preheat your oven to 425 degrees (F).
In a small bowl, mix together the sugar, salt and spices.
In a larger bowl, beat the eggs.
Stir in the pumpkin and spice mix, making sure it is well blended.
Add the evaporated milk, gradually, until your mixture has a uniform consistency.
Pour into the pie shells.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees, baking for an additional 40 to 50 minutes. Test by inserting a knife in the center and making sure it comes out clean.
Cool on a wire rack for at least 2 hours before cutting and serving. Refrigerate any leftovers.

Notes

*** While you can freeze leftovers, the filling may separate from the crust in the process.
*** 3 tsp of pumpkin pie spice can be substituted for the individual amounts in this recipe. The flavor may be slightly different.

Need to stay gluten free? You can use a gluten free pie crust or just cook the filling without a crust.