Can I use fresh pumpkin instead of canned?

Absolutely! Using fresh pumpkin gives a wonderful flavor. Just make sure to cook and puree it until smooth before adding it to the mix. It’s a great way to elevate The BEST Homemade Pumpkin Pie Recipe!

How do I know when my pie is done baking?

To check for doneness, insert a knife into the center of the pie. If it comes out clean, your pie is ready! Remember, the filling will continue to set as it cools.

Can I make this pie ahead of time?

Yes! You can bake The BEST Homemade Pumpkin Pie a day or two in advance. Just store it in the refrigerator once it’s completely cooled. It’s a perfect make-ahead dessert for busy days!

What can I do with leftover pie?

If you have leftovers (lucky you!), store them in the fridge. They make a delightful breakfast treat or a sweet snack throughout the week. Just let them come to room temperature before serving for the best flavor!

Can I freeze pumpkin pie?

Yes, you can freeze The BEST Homemade Pumpkin Pie! Wrap it tightly in plastic wrap and then foil. It can last up to three months in the freezer. Just thaw it in the fridge overnight before serving!

Homemade Pumpkin Pie Recipe You’ll Love

Description

A delicious and easy homemade pumpkin pie recipe that is perfect for any occasion.

Ingredients

Scale

1 can Libby’s 100% Pure Pumpkin OR 2 cups of cooked pureed fresh pumpkin
⅔ – ¾ cup sugar or Succanat® Sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
2–3 eggs
1 can (12 fl oz) Evaporated Milk OR 1½ cups of whole coconut (or other nut) milk
1 unbaked deep-dish pie shell

Instructions

Preheat the oven to 425ºF.
Mix the eggs, pumpkin, sugar, salt, and spices in a large bowl or mixer until well-blended.
Slowly stir in the evaporated milk or milk substitute.
Pour mixture into the unbaked pie shell.
Bake in the preheated oven for 15 minutes.
Without opening the oven, reduce the oven temperature to 350ºF and bake another 40-50 minutes. If you think it’s done, insert a knife into the center and if it comes out clean then it’s done!
Cool on a rack for a couple of hours and serve or cover and refrigerate. Be sure the pie plate has completely cooled before putting it into the refrigerator!

Notes

For a less sweet pie, use ⅔ cup of sugar.
Adding an extra egg increases the protein content.
This pie can be made without a crust for a gluten-free option.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg

Keywords: Homemade Pumpkin Pie, Easy Pumpkin Pie Recipe, Best Pumpkin Pie