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Pumpkin Pie

Everyone will love this irresistible homemade Pumpkin Pie Recipe! A classic American dessert that tastes incredible and is so easy to make. Filled with fall flavours, using canned or fresh pumpkin puree with cream (or evaporated milk), brown sugar(s), white sugar, eggs and delicious spices.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin pie
Servings: 12 people
Calories: 713kcal
Author: Karina


  • 3 large eggs
  • 1/2 cup (100 g) white granulated sugar
  • 1/4 cup (55 g) light brown sugar, packed
  • 1/4 cup (55 g) dark brown sugar packed
  • 15 ounce (440 g) can pure pumpkin puree (2 cups) not pumpkin pie filling
  • 1 cup (240 ml) heavy whipping cream (thickened cream) or evaporated milk
  • 3 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 9 inch pie crust or store bought pie shell


  • Preheat oven to 425°F (220°C). Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling. Set aside.
  • Whisk eggs and all of the sugars together until smooth. Add pumpkin puree, cream (or evaporated milk), vanilla, cinnamon, ginger, cloves, nutmeg and salt. Mix to combine well.
  • Place prepared pie shell onto a baking sheet. Pour filling into shell and bake pie for 15 minutes. 
  • Reduce oven temperature to 350°F (175°C) and bake for a further 50-55 minutes, or when a knife tip inserted in the middle comes out relatively clean but still a little wet. The centre of the pie should be a little jiggly like jello.
    If the edges of the crust start to become too dark, cover with a thin strip of foil.
  • Transfer to a wire rack and let cool for 2 hours. 
(The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten while it cools.)
  • To store: Cover room temperature pie loosely with plastic wrap. Refrigerate for up to 3 days.



There are two ways you can make your own pumpkin puree from scratch.
  1. ROAST: Halve a small 2 pound pumpkin vertically through the stem. Use a mental spoon to scrape out the seeds and strings. Arrange pumpkin, cut side down on a lined baking sheet. Roast, uncovered at 350°F (175°C) until fork-tender (1 hour). Allow to cool. Scrape flesh from skin and puree flesh in a food processor or blender in batches of two or three, depending on the size.
  2. STEAM: Chop pumpkin into large chunks (about 2-3 inches) and steam until fork-tender. Blend as mentioned above.
I don't recommend boiling as there will be too much water absorbed into the pumpkin. You want a puree more on the drier side.


Calories: 713kcal | Carbohydrates: 76g | Protein: 11g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 486mg | Potassium: 260mg | Fiber: 4g | Sugar: 18g | Vitamin A: 5865IU | Vitamin C: 1.6mg | Calcium: 68mg | Iron: 4.7mg