The First Pumpkin Pie I Ever Made (And Why I Keep Making It)
Alright, gather ’round: I still remember the first time I tried to make a Pumpkin pie from scratch, and let me tell you, it was a comedy of errors. My cat knocked over the spices, and it turns out, mixing with a fork actually works (mostly). Yet, somehow, out came a pie that was wobbly, a bit burnt at the edges (whoops), and smelled like autumn itself. I’ve been hooked ever since. Now, whenever Pumpkin season rolls in—usually when I spot the first leaf turning orange and panic that I haven’t bought a single can of pureed Pumpkin—I dust off this recipe. There’s just something about real, honest-from-the-grocery-shelf Pumpkin pie.
Why I Keep Coming Back To This Pie
Honestly? I make this pie when I want to feel like I’ve got my act together. (Even if I haven’t vacuumed in ages.) My family goes absolutely bananas for it—sometimes I think they just want pie for breakfast—and the fact that it’s all from scratch makes me feel like I actually know what I’m doing in the kitchen, which is rare. Plus, you don’t have to fuss: there’s no fancy stuff, no weird ingredients. Once, I tried a super complex version with twelve spices and a maple syrup lattice—let’s just say simpler is better.
What You’ll Need (And, You Know, A Few Swaps)
- 1 1/2 cups pumpkin puree – Canned is just dandy (Libby’s has my back), but I’ve used roasted fresh pumpkin when I’ve had heaps of time (so, like, twice)
- 3/4 cup brown sugar – Sometimes I toss in a bit of honey if I’m low on sugar. Granulated works in a pinch, but you lose the caramel hint
- 2 eggs (large, but honestly, I’ve used medium – it’s fine)
- 1 cup evaporated milk – I’ve been known to use half and half or regular milk if that’s all that’s in the fridge. My grandmother swears by Carnation, but any will do
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (I put in a pinch more because I like it spicy, but go easy if you prefer mellow flavors)
- 1/2 tsp salt (just regular, nothing fancy)
- 1 unbaked 9-inch pie crust – Store-bought totally works. I sometimes use a graham cracker crust if I’m feeling wild, but it’s not traditional
Let’s Get Baking (Step-By-Step—But With Wiggle Room)
- Preheat the oven to 425°F (220°C). Or, as I sometimes do, forget to preheat and have to wait with everything ready – oh well, more time for coffee.
- Mix the pumpkin puree, sugar, and eggs in a big bowl. I use a wooden spoon, but you can whisk away with whatever’s handy. And yes, I always sneak a tiny taste here (the raw egg police haven’t caught me yet).
- Stir in the evaporated milk along with all the spices and salt. The mixture will look sort of runny. Don’t panic – it firms up in the oven. If your arm’s tired, switch hands; no shame. (On second thought, maybe I should start working out more…)
- Roll out your pie crust, flop it into a 9-inch dish (nothing fancy—mine’s got chips in the rim), and crimp the edges or just smush them like I do when I’m in a rush.
- Pour in the pumpkin filling. Don’t worry if it’s not perfectly level. It settles as it bakes.
- Bake at 425°F for 15 minutes.
- Then, without opening the oven (I know, it’s tempting), drop the temperature to 350°F (175°C) and bake for another 40–50 minutes, until the middle jiggles just a bit if you shake the pan. If the crust edges start to get too dark (which happens, trust me), just chuck a bit of foil around the edge, or use one of those pie rings if you’ve got one. I don’t. Yet.
- Let it cool on a rack. This bit’s boring, but important—the pie needs to set, or you’ll end up with pumpkin soup in a crust. Learned that the hard way.
- Slice, serve, and—if you’re me—take a big whiff before digging in.
Trial, Error, and My Notes
- It takes ages to cool. If you cut it early, it’ll ooze. I make this mistake a lot.
- I genuinely think it’s better the next day. The flavors hang out, mellow, and—maybe it’s placebo?—the pie seems creamier.
- I tried using coconut milk instead of evaporated milk once when a friend visited. It worked, but I missed the faint caramel tang. Still, if you’re out of the usual stuff, it’s not a deal-breaker.
Variations (Both Hits and Misses)
- I once threw chocolate chips in—my kids revolted. Never again. But pecans on top? Oddly delightful when toasted at the end.
- If you want dairy free, swap in oat milk (I actually find it works better if it’s the barista type—creamier, you know?)
- Spice levels are up to you. My friend loads it with ginger; I tried and it was a bit much, but maybe that’s your jam?
Equipment I Actually Use (And Quick Fixes)
- Mixing bowl—any size, though my “big” one is a repurposed salad bowl
- 9-inch pie plate. If you only have a cake tin, go for it; just note the crust might turn out a bit different
- Whisk or wooden spoon. No electric mixer here (unless yours has a mind of its own like mine that randomly eats attachments—long story)
- Oven—obviously. But yes, a toaster oven works for mini versions!
How To Store Your Pie (Assuming There’s Leftovers…)
Just pop it in the fridge, loosely covered. It’ll keep for three days but, honestly, in my house it never lasts more than a day (teenagers, am I right?). You actually can freeze slices, though each time I try, I forget they’re there until it’s almost time to clean the freezer. Whoops.
Serving: What I Do (And, Oddly, What My Uncle Does)
I like my slice cold with a massive dollop of whipped cream, but my uncle insists on a thin slice warmed up with a sprinkle of black pepper. Apparently that’s an old southern thing? Don’t knock it till you try it. Oh—and if you want to go all out, check this whipped cream tutorial from Serious Eats (it’s legit, I promise).
Pro Tips I Learned The Messy Way
- Don’t try to rush the cooling! I once sliced it hot for a photo, and it basically drooled off the plate.
- If you forget to blind bake the crust, it’s really not a disaster. Actually, sometimes I skip it on purpose (crust turns a bit softer, but hey, it’s fast).
- Check your oven! Mine runs a bit hot, so sometimes the edges are pretty…toasted. You can grab an oven thermometer—like this guide explains.
FAQ (Totally Real Questions I’ve Been Asked)
Q: Do I have to use evaporated milk?
A: Nope! I’ve used regular milk (whole or even 2 percent), and it works. Coconut milk is quirky, but sure. Just don’t use anything skim—trust me, it gets weird.
Q: My pie filling looks watery. Did I mess up?
A: Nah, probably not. It always looks a bit off before baking. And if in doubt, bake it a few more minutes—it’ll firm up as it cools.
Q: Can I use sweet potato instead?
A: You maverick! Yes, you can—it’s a bit earthier, but swap it cup for cup. It’ll surprise you.
Q: What if I don’t have a proper pie pan?
A: Use a cake tin, an ovenproof skillet, heck, I used a ceramic pasta bowl once in a pinch (worked fine, just don’t forget to oil it).
So, that’s my easy pumpkin pie recipe from scratch! Give it a go (even if you think you can’t bake—neither could I at first), and, as my friend says, “If it jiggles, it’s golden.”
Ingredients
- 1 9-inch unbaked pie crust
- 1 3/4 cups pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
-
1Preheat your oven to 425°F (220°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
-
2In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, and salt until fully combined and smooth.
-
3Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula if needed.
-
4Bake in the preheated oven at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the center is set and a knife inserted in the center comes out clean.
-
5Cool the pie on a wire rack for at least 2 hours before slicing. Serve plain or with whipped cream.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
280cal
Protein:
5 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
