The BEST Homemade Pumpkin Pie Recipe (Flawless Texture & Spice)!

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Start with 15 oz of organic canned pumpkin.

Add 3 room temperature eggs to the pumpkin and mix until well blended.

Scrape the bowl and set the mixture aside.

In a separate bowl, mix 3/4 cup of packed brown sugar, 3/4 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of cloves, 1/4 teaspoon of nutmeg, and 1/2 teaspoon of salt.

Add the spice and sugar mixture to the pumpkin and egg mixture and mix well, scraping the sides and bottom of the bowl.

Slowly drizzle in 12 oz of evaporated milk while mixing, scraping the sides and bottom one final time.

Dock the pie crust a few times with a fork to prevent bubbles.

Fill the pie crust with the pumpkin mixture.

Place the pie on a sheet pan for easier handling and to catch any overflow.

Bake at 400°F for 15 minutes.

Reduce the heat to 350°F and continue baking for 40 to 50 minutes until the center is slightly jiggly.

If the pie puffs up, that is normal.

After baking, crack the oven door open and let the pie cool inside to prevent cracks.

Serve with homemade whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens