One of the specialties that everyone looks forward to during the holiday is pie. But it's not just any pie, it's a homemade pie as we're going to give the recipe here now. As you know, store-bought pies do not even come close to homemade recipes. Homemade pie has a creamy, rich, and silky filling, and its crust is golden and soft. Thanks to the brown sugar, it is sweet enough and perfectly spiced.

We believe that you will find this pumpkin pie recipe very straightforward. Because, all you have to do is prepare the crust, whisk together the filling ingredients, and pour it into the partially baked pie crust. It also keeps well, so you can make it ahead of time to make preparing for the holidays stress-free.

What You Need to Make This Recipe

Pie crust — You can use store-bought pie crust, but using homemade pie crust will create a better taste. It’s more buttery and more flakey!

Brown sugar — Try caramelized sweetness that light brown sugar provides.

Spices — Use a combination of cinnamon, ginger, nutmeg, and cloves to create a warm and cozy homemade pumpkin pie spice for this recipe. Also, the addition of salt helps enhance the pumpkin flavor.

Pumpkin purée — Be sure to purchase 100% pure pumpkin purée and not pumpkin pie filling.

Evaporated milk — Evaporated milk is much richer than regular milk, so using evaporated milk makes for a creamier pie filling.

Eggs — Eggs help bind the pie filling together and create a custard-like texture.

How to Make Pumpkin Pie Recipe

1. Roll a disk of homemade dough into a 14-inch circle, line a 9-inch deep-dish pie pan, crimp the edges, and freeze the crust for 20 minutes.

2. Line with parchment paper and fill with weights. Bake for 15 minutes at 425F. Remove parchment and weights and let cool before proceeding with the filling. Store-bought crusts like pre-shaped frozen pie shells do not need to be blind-baked.

3. In a large mixing bowl, whisk together the sugar, spices, and salt.

4. Add the pumpkin and evaporated milk to the mixture.

5. Add the eggs.

6. Whisk until well combined.

7. Pour into the pie shell.

8. You can brush the edges of the pie crust with an egg wash if you desire. Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking until the filling is puffed and jiggles slightly in the center when gently shaken. Remove the pumpkin pie from the oven and let cool completely on a wire rack.