Name: Pumpkin Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 600 g fresh pumpkin (steamed and mashed); 200 g evaporated milk; 3 eggs (about 50g each); 60 g brown sugar; 2 g salt; 3 g vanilla extract; 60 g granulated sugar

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Why You’ll Love This Recipe

This Pumpkin Pie is a classic fall dessert that’s rich, flavorful, and perfectly spiced. Made with fresh pumpkin, evaporated milk, and a touch of vanilla, this pie has a silky smooth texture and a natural sweetness that makes it the ultimate treat for Thanksgiving or any autumn gathering. With a homemade or store-bought pie crust, this pie comes together easily and is sure to be a crowd-pleaser.

Ingredients

600 g fresh pumpkin (steamed and mashed)
200 g evaporated milk
3 eggs (about 50g each)
60 g brown sugar
2 g salt
3 g vanilla extract
60 g granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pumpkin: Steam the pumpkin until soft. Once done, mash the pumpkin until smooth.
Make the Pie Filling: Add the brown sugar, salt, and granulated sugar to the mashed pumpkin. Mix well until the sugars are dissolved.
Add the Eggs: Crack in the eggs, one at a time, and mix until smooth.
Add Vanilla and Evaporated Milk: Stir in the vanilla extract, then add the evaporated milk. Mix until everything is well combined.
Prepare the Pie Crust: Pour the pumpkin mixture into a pie pan lined with your preferred pie crust. If using a homemade crust, be sure to blind bake it first.
Bake the Pie: Preheat the oven to 356℉ (180℃). Bake the pie for about 40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Cool the Pie: Let the pie cool down on a cooling rack before slicing and serving.

Servings and Timing

Servings: 6 slices
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Spiced Pumpkin Pie: Add a pinch of cinnamon, nutmeg, and ginger to the filling for a more spiced flavor.
Vegan Pumpkin Pie: Use a dairy-free pie crust and substitute the evaporated milk with coconut milk or almond milk, and flax eggs instead of regular eggs.
Gluten-Free: Use a gluten-free pie crust to make the pie gluten-free.

Storage/Reheating

Storage: Store leftover pumpkin pie in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the pie in the oven at 300℉ (150℃) for about 10-15 minutes or until warmed through.

FAQs

1. Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s pure pumpkin puree, not pumpkin pie filling.

2. Can I make the pie ahead of time?

Yes, you can make this pie a day or two ahead. Simply store it in the refrigerator and allow it to come to room temperature before serving.

3. How do I know when the pie is done?

The pie is done when the filling is set and no longer wobbly. You can also check with a knife—if it comes out clean, it’s ready.

4. Can I use a store-bought pie crust?

Absolutely! Using a store-bought pie crust saves time, but you can also use a homemade crust for a more personal touch.

5. Can I freeze this pie?

Yes, you can freeze the baked pie. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw in the fridge overnight before serving.

6. Can I add a topping to the pumpkin pie?

Whipped cream or a scoop of vanilla ice cream are both excellent choices for topping this classic pumpkin pie.

7. What if I don’t have evaporated milk?

You can substitute evaporated milk with regular milk or a dairy-free milk like almond milk. The texture might be slightly different, but it will still be delicious.

8. Can I double the recipe to make two pies?

Yes, you can double the recipe and make two pies. Just be sure to adjust your baking time if necessary.

9. What kind of crust works best for pumpkin pie?

A traditional pie crust, either homemade or store-bought, works best. You can also use graham cracker crust for a different flavor profile.

10. Can I make the filling ahead of time?

Yes, you can make the pumpkin pie filling ahead of time and store it in the refrigerator for up to 24 hours. When ready, pour it into the pie crust and bake.

Conclusion

This Pumpkin Pie is a quintessential fall dessert that’s perfect for any special occasion, from Thanksgiving to a simple family dinner. With its smooth, creamy filling and warm, comforting flavors, it’s a treat that everyone will love. Whether you choose to make it with fresh pumpkin or canned, this pie will be a hit at your holiday table!