My family loves pumpkin everything, and a can of Libby’s pumpkin puree is always in the pantry. Treats from my kitchen include pumpkin halwa, pumpkin bread, and even a Deconstructed Pumpkin pie. Why wait for Thanksgiving for such deliciousness? However, nothing beats a classic homemade pumpkin pie, and this easy and foolproof recipe makes it possible to bake this favorite at the drop of a hat. Try my apple galette recipe for a second dessert option at your holiday table.
Why you’ll love this homemade pumpkin pie
Make-ahead recipe - Pumpkin pie is the perfect make-ahead dessert due to its high-fat content. Easy and quick—You need only 15 minutes and a sturdy whisk to make the pumpkin pie filling. It doesn’t get any easier than that for a beautiful holiday dessert. Perfect texture—This pumpkin custard’s consistency is flawless. It is perfectly set yet creamy, smooth, and light.
Ingredients for homemade pumpkin pie
Pie crust—The crust makes the pie perfect. Use my flaky pie crust recipe or a personal favorite if you have one. Pumpkin puree - This is perhaps the only shortcut I take when making the pie. Libby’s canned pumpkin puree always yields perfect results and is my go-to for all my holiday recipes. Heavy whipping cream - Heavy whipping cream helps create a rich and creamy custard filling. Eggs - The eggs help the custard set as it bakes and give the pie its structure. Dark brown sugar—I love to use dark brown sugar in this recipe because it has a rich, toffee-like flavor that pairs perfectly with the pumpkin. Spices - The best part of the pie filling is this homemade blend of cinnamon, nutmeg, cloves, ginger, and salt.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Use evaporated milk— Use an equal quantity of evaporated milk instead of the heavy whipping cream if necessary. Buy pre-made crust—If you want to save time and effort, use a pre-made pie crust. I like Pillsbury and Marie Callender’s, two of my personal favorites. Add pumpkin pie spice - I love to make my spice blend from scratch for this recipe, but if you don’t bake often and want to buy just one spice, use three teaspoons of ready-made pumpkin pie spice instead. Make mini pies—This recipe can be made and served in individual mini pie pans, especially if you are setting up a dessert table.
How to make a homemade pumpkin pie
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
The filling is done when a knife inserted into it comes out clean. Cool completely, chill, and serve with whipped cream on Thanksgiving!
