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Pumpkin Pie with a slice gone

Pumpkin Pie

Pumpkin Pie is a rich and creamy dessert that celebrates fall in style. It's made even more delicious with a homemade pie crust and topped with whipped cream. No fall or winter holiday is complete without this traditional food for the soul.
Course Dessert
Cuisine American, Southern
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 323kcal
Author Imma


  • 1 9-inch unbaked pie crust, or homemade
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 15-ounce can pumpkin puree
  • 1 cup evaporated milk
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoon cornstarch
  • 1 large egg
  • 2 large egg yolk
  • Homemade whipped cream, for topping


The Pumpkin Pie Crust

  • Preheat the oven to 350℉/177℃.
  • Start by making the pie crust and preparing the pie pan.
  • Roll out pie crust if using homemade pie crust. Or unwrap the store-bought one.
  • Carefully transfer the dough to a 9-inch pie pan, gently fit it in, trim any excess dough hanging on the edges, then decorate the edges as desired.
  • Refrigerate the pie until ready to be bake. Proceed with pumpkin pie filling.

The Pumpkin Pie Filling

  • In a large mixing bowl, add granulated and brown sugar and eggs. Thoroughly mix.
  • Then add puree pumpkin, evaporated milk, nutmeg, ground ginger, cinnamon, salt, vanilla extract, and corn starch. Continue mixing until thoroughly combined.
  • Pour filling into the pie crust, then bake for about 50 minutes or until the top is nicely browned and the filling is set.
  • Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.


  • To avoid cracking, don't overbeat the eggs or filling. It's the same principle as flan, no air bubbles wanted. Tapping the bowl a few times after mixing is done will also help get out unwanted air bubbles.
  • Every oven is different, which affects the cooking time. Humidity and altitude also affect baking time. So start checking for doneness 10-15 minutes before the recipe says.
  • A fun way to make pumpkin pie is to make mini pies. They bake faster, and you can freeze them for personal size desserts at a moment's notice. You can even make minis using a muffin pan.
  • You know the pie is ready when a toothpick or knife inserted in the middle comes out fairly clean, and the center hardly jiggles.
  • Cracking is a major challenge for pumpkin pie. However, it should be fine if you lower the temperature about halfway through baking and make sure it doesn't overbake. And if it cracks, don't worry. It will still be outrageously delicious. And you can pile whipped cream on top, so no one will ever know.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 133 grams | Calories: 323kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 298mg | Potassium: 133mg | Fiber: 1g | Sugar: 29g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg