Name: Homemade Pumpkin Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1
Ingredients: 1 oil-based pie crust; 1 1/2 cups pumpkin puree; 1 cup brown sugar; 1 1/2 cups whole milk; 3 eggs, lightly beated; 1/2 teaspoon salt; 1 Tablespoon cornstarch; 1/4 teaspoon whole nutmeg, grated; 1/4 teaspoon ground cloves; 1 teaspoon cinnamon

Jump to Recipe

This homemade pumpkin pie is creamy, custardy, and oh so easy to make! A lovely pumpkin dessert for after a Thanksgiving meal.

For Thanksgiving, my grandmother always makes a homemade pumpkin pie. It is one of my brother’s favorite pies. It is also just a classic Thanksgiving dessert. Now to be honest, I have never been a fan of pumpkin pie, or really any pumpkin dessert out there. Maybe it was the texture or just the pumpkin taste. Whatever it was, it just wasn’t for me.

Although, that changed the past few years that my grandmother made this pumpkin pie on Thanksgiving. As I have grown older, my palette has changed, and I have grown more and more of an appreciation for all things baking and cooking. The pumpkin pie started growing on me.

Then, recently, my grandmother made this pie and truly was so good. I got the recipe from her, and she told me all the things she does differently than what the recipe says. I followed the recipe exactly and wow! This pie might now be one of my favorite pies now! The texture is perfect, and nothing compares to the Fall pumpkin flavor.

My husband isn’t a huge pumpkin dessert lover, but he couldn’t believe how delicious this one was. So, it is safe to say that this recipe could either make you love pumpkin pie even more than you do or make you love it for the first time.

Why You Will Love This Homemade Pumpkin Pie

This pumpkin pie truly is a simple recipe. You really just add everything into a bowl at different times and that’s that. This recipe also calls for pumpkin, obviously. Although, that can be canned pumpkin or your own pumpkin puree that you’ve made. Pumpkin desserts taste just as good with canned as they do with homemade.

You will also love this pumpkin pie because of the texture. This pumpkin pie is very creamy and custard like. Our oil based crust goes so well with the creaminess of this pie.

The flavor of this pie is like no other pumpkin pie I have had. And I am not just saying that! This recipe calls for nutmeg. One of the ways my grandmother made this recipe her own was by buying whole nutmegs and grating them herself. This made such a difference! It added a slight zing to the pie.

Tips to Make the Best Pumpkin Pie

Like I said above, what really takes this recipe to another level is using whole nutmegs and grating your own. The flavor will be like no other! It adds a slight zing to the pie.
Mix the batter until it is silky smooth. This will ensure you get that creamy custard like consistency.
Knowing when your pumpkin pie is fully baked through can be difficult. You know your pumpkin pie is fully baked through when the pie jiggles slightly but is not runny or wet looking when it is jiggled. Check this by slightly shaking the pie.
Let your pie cool completely before slicing into. This is probably the hardest part of the recipe!

Best Ways to Serve Pumpkin Pie

Homemade Whipped Cream
Chopped Pecans
Dash of Cinnamon
Brown Sugar
Crushed Graham Crackers
Chocolate Curls
Toasted Walnuts
Caramel Sauce
Vanilla Ice Cream
Shredded Coconut

Ingredients

Pumpkin Puree – Homemade or canned will work. Homemade pumpkin puree makes the pie lighter in color.

Brown Sugar – Light or dark brown sugar will work in this recipe. I always use light brown sugar so the molasses taste isn’t too strong.

Whole Milk – Cold, not room temperature

Eggs

Salt

Cornstarch

Whole Nutmeg – Grated

Ground Cloves

Ground Cinnamon

Tools You May Need

Large Mixing Bowl

Whisk

Measuring Cups

Measuring Spoons

Hand Grater – Here is how to grate a whole nutmeg.

How to Make Homemade Pumpkin Pie Step-by-Step

To start, preheat your oven to 425 degrees Fahrenheit. This will be the starting temperature for baking our pumpkin pie.

Before starting on the inside of the pie, we need to make the crust. Follow our oil-based crust recipe.

Next, in a large mixing bowl, add in the pumpkin puree, eggs, and brown sugar and mix until smooth.

To that same bowl, add the rest of the ingredients – whole milk, salt, cornstarch, grated nutmeg, ground cloves, and ground cinnamon. Give everything a good stir until the batter is silky smooth.

Bake in the preheated oven for 10 minutes then turn the temperature down to 350 degrees Fahrenheit and bake for 30-45 more minutes. Until the pie slightly jiggles but is not runny.

Let the pie cool completely before cutting into it and serving. Enjoy!

If you tried this recipe, we would love a review and a comment down below on how it went for you!

Yield: 1 pie