Not only is this pumpkin pie incredibly easy – it’s the most moist, flavorful, all around perfect pumpkin pie! Made from canned pumpkin, seasonal spices, and evaporated milk, this pie is a must have dessert during the holidays. Once you try this Homemade Pumpkin Pie recipe, you’ll never go back to store bought!
Best Homemade Pumpkin Pie Recipe
Good morning! Are you loving all the scrumptious-looking pumpkin recipes in blog world? I know I am. Is it just me, or does just looking at these pictures give you all the warm fuzzies of fall?! I saw my first pumpkin at Hobby Lobby back in July, and since then, the isles have been decorated with scarecrows and owls and even more pumpkins. I LOVE it! Something else I love… Pumpkin Pie. This recipe we’re sharing today has been our go-to Pumpkin Pie recipe for several years. It comes from Luby’s, a favorite restaurant that is sadly now out of business. I’ve never been much of a pie person, until I tried THIS pumpkin pie!
I never would have thought that pumpkin pie was this easy to make, but once your crust is made (or purchased from the store ;)) it only takes a few minutes to put the filling together! And let me tell ya… This pumpkin pie filling is DELICIOUS. Perfectly sweet, moist, full of pumpkin flavor, and just the right amount of spices. It’ made up of pretty standard pumpkin pie ingredients, but I’ll let you in on a little secret… Evaporated milk! This secret ingredient is what gives the pie its amazing texture, and contributes to the perfectly sweet taste. This homemade pumpkin pie recipe will not disappoint!
A delicious, flaky, homemade crust!!
How to Make Pumpkin Pie:
This is a super easy pumpkin pie recipe from scratch (okay, not entirely from scratch… It does use canned pumpkin puree rather than fresh pumpkin), but you can simplify it even more by using a store bought crust rather than homemade. If you’re feeling ambitious and want to make a homemade crust, you can use the pie crust recipe found here, minus the apple cider vinegar. Make sure to follow the instructions on chilling the crust before adding the pie filling!
Once your crust is ready, make your pie filling by lightly beating the eggs until they are well blended. Add canned pumpkin, milk, sugar, cinnamon, nutmeg, salt, and cloves. Mix until well blended, then pour the filling evenly into the pie shells. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Serve at room temperature, and dress it up with any of these topping ideas!:
- Whipped Cream
- Peanut Brittle
- Sugared Nuts (Pecans are great!)
- Scoop of Ice Cream (Vanilla, Caramel, or Cinnamon)
- Mini Chocolate Chips or Chocolate Syrup
If there’s any question in your mind whether you should try this pumpkin pie recipe this holiday season, I’ll answer it for you now. DO IT! Seriously, this pie will turn anyone into a pie lover.
For more pumpkin recipes, check out:
- Mini Pumpkin Pies
- Pumpkin Pie Spiced Cinnamon Almonds
- Pumpkin Ice Cream Pie
- Pumpkin Delight Dessert
- Easy Pumpkin Cupcakes
- Pumpkin Cake with Cream Cheese Frosting
Pumpkin Pie Recipe
Not only is this pumpkin pie incredibly easy - it's the most moist, flavorful, all around perfect pumpkin pie! Made from canned pumpkin, seasonal spices, and evaporated milk, this pie is a must have dessert during the holidays.
- 4 extra large eggs
- 29 oz canned pumpkin
- 3 cups evaporated milk
- 1 1/2 cups sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp ground cloves
- 2 9 inch pie crusts unbaked homemade or store bought
Lightly beat eggs until well blended. Add pumpkin, milk, sugar, cinnamon, nutmeg, salt, and cloves. Mix until well blended. Pour evenly into pie shells.
Bake at 350 for 1 hour or until knife inserted in center comes out clean. ENJOY!
TRIED AND TRUE FINDINGS
- DIFFICULTY: Easy
- HOW MANY DOES IT FEED: 8 - 12
- ANY CHANGES MADE: none
- ANY SUGGESTIONS FOR NEXT TIME: none