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Homemade Pumpkin Pie

Homemade Pumpkin PIe
Written by Guest User

Homemade Pumpkin Pie is a cinch to bake and very very tasty. Ideal for traditional festivities such as Thanksgiving and Christmas. However it can be frozen for another day which is always a bonus. Making it even easier, I use a shop brought pie crust in a baking tray!! homemade Pumpkin Pie can be made a few days in advance. Served as a dessert or as a snack or both.

Homemade Pumpkin PIe

Homemade Pumpkin Pie

Simple recipe that produces flavour and texture every time.
4.8 from 48 votes
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Course: Dessert, Snacks
Cuisine: American
Keyword: Dairy, Spice, Vegetables
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 8 slices
Calories: 289kcal



  • Preheat your oven to 425°F
  • Add the free range eggs into a large bowl together with the sugar, salt, ginger, nutmeg, cardamom, lemon zest and cinnamon. Combine thoroughly ensuring the eggs are beaten well.
  • Add the pumpkin puree with the evaporated milk and beat everything together until totally mixed.
  • When happy with the mixture, carefully pour into the pie shell.
  • Add to the oven and bake at 425°F for 15 minutes.
  • After 15 minutes, lower the temperature to 350°F an bale for a further 50 minutes or so.
  • Check the pie is cooked by inserting a knife into the centre of the pie and it should comes out virtually clean. You need some stickiness for that added experience.
  • When cooked, place on a wire rack to cool as it will be piping hot.
  • I like to serve mine with whipped cream or ice cream whilst still warm.


Sodium: 311mg | Calcium: 159mg | Vitamin C: 4mg | Vitamin A: 9737IU | Sugar: 28g | Fiber: 3g | Potassium: 326mg | Cholesterol: 82mg | Calories: 289kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 11g | Protein: 7g | Carbohydrates: 42g | Iron: 2mg