Classic Pumpkin Pie

This classic pumpkin pie is easy and delicious! Serve this at your next holiday party topped with whipped cream and a steamy cup of coffee.


While I was making my pies for Thanksgiving, my girls were making pies of their own but with play dough. I let them use the oven, when it was off, so they could pretend. Well when it was time for me to start baking, my youngest forgot and left a whole muffin tin of play dough in the oven as I preheated it to 425 degrees. Hey it could have been worse… it could have been real muffins. Oh the horror! The aroma was not good… kinda like cooked rubber? However the play dough cakes were cool!

Anyways, during their pie making project I learned something. You can tell so much about a child’s personality by their handwriting, workspace or artwork etc.

As you can see in example A.

This is Haileigh, my oldest daughter’s pie. She is my tidy perfectionist, she is my organizer… she is the realist. Can you tell?

Example B.

My youngest daughter’s pie. She is carefree, not so tidy and she can sit for hours playing Barbies by herself… She is the idealist. Shocker!

Two different yet brilliantly similar girls!  It was really interesting seeing their minds at work creating their own versions of pie.

Okay back to baking.

Today I am using the Roasted Pumpkin Puree that I posted last week. I have always used can pumpkin in this classic pumpkin pie recipe. So today, win or lose, you will see what a pumpkin pie truly made from scratch looks like! A scratch pie with imperfect crust pinching, a pie with cracks, but a pie none the less!

It starts with a good pie crust. This pie crust can be used for sweet and savory recipes. As long as you have a food processor, you can make this pie crust. Okay, a food processor, flour, butter, water and salt.

Here you go! Read ’em and weep… yes it’s true! So simple… yet so delicious!

*NOTE: I now have eliminated the sweetened condensed milk for a blend of both heavy cream and milk and also brown and granulated sugar.

After your dough has rested for 30 minutes, place it on a clean floured surface.

Roll it out to fit a 9 inch pie plate.

Roll it back up on the rolling pin…

…gently laying it over the pie plate. Adjust and trim, so the dough has an inch over hang.

Tuck it under the pie crust and crimp with your fingers.

See! Now place back in the fridge and start the filling. You can also see these steps in my recipe for pie crust

To the 1-1/2 cups of pumpkin puree, add one can of sweetened condensed milk.1 cup whole milk and 2/3 cup heavy cream.

Crack and add two whole large eggs.

Add in the two teaspoons pumpkin spice.

The 1/2 teaspoon of salt.

A 1/2 teaspoon of vanilla. The real stuff please.

Add in the granulated and light brown sugar and then go get your whisk.

And whisk until all ingredients are well blended.

Pour the mixture into the pie crust.

Swipe the drips of pie filling off the side of the bowl, taste test  and then tap the pie gently to settle it. Is that necessary?  I dunno? But taste testing the pie filling is a definite must.

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Place in a preheated 425 degree oven for 15 minutes, then reduce the heat to 350 degrees for 35-40 minutes or until a knife comes out clean.

classic pumpkin pie l

Serve this classic pumpkin pie at room temperature.

With whipped cream or without.

Maybe with ice cream or coffee.

Or a fork or spoon.

And perhaps with a bib?

classic pumpkin pie l

…this is good… It’s reeeeeal good.

Enjoy! And if you give this classic pumpkin pie recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

classic pumpkin pie l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Classic Pumpkin Pie

This classic pumpkin pie is easy and delicious! Serve this at your next holiday party topped with whipped cream and a steamy cup of coffee.

Yield: one 9-inch pie or 8 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: about 1 hour


1-1/2 cups (or 1 can pumpkin puree) homemade roasted pumpkin puree

1 cup whole milk

2/3 cup heavy cream

2 large eggs

1/2 cup granulated sugar

1/4 cup light brown sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 teaspoon vanilla

half a pie crust recipe (one disc)


Preheat oven to 425 degrees.

Whisk pumpkin puree, milk, cream, eggs, pie spice, salt and vanilla in a bowl until smooth.

Pour into a prepared pie shell. Place the filled pie into a preheated oven for 15 minutes.

Reduce heat to 350 degrees for 35-40 minutes, the pie should have a slight wiggle but will firm up as it cools. Or use a knife and insert in the middle, it should come out clean.

Let cool before serving.

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12 Responses to “Classic Pumpkin Pie”

  1. #
    Amanda — November 29, 2010 at 8:56 pm

    this is so pretty, love that you were able to use the pumpkin puree you made!:) (and your girls pies are lovely as well:))

  2. #
    Karen — November 30, 2010 at 12:22 am

    Gorgeous pie! Nothing like the homemade version to really remind you how good pumpkin pie can be. The texture looks just perfect!

  3. #
    Pretend Chef — November 30, 2010 at 2:50 pm

    Pumpkin pie is hands down my favorite holiday treat. I look forward to it every year! Your pie has my stomach growling something fierce this morning. It looks so delicious!

  4. #
    Mary — December 1, 2010 at 11:09 pm

    This pie is absolute perfection! I have a thing against canned pumpkin puree and always use fresh, so I'm smiling in a very goofy way right now.

  5. #
    Cindy — October 11, 2016 at 8:19 am

    Pie looks good…Cant get the link for the crust recipe to work.

  6. #
    Jolie — November 23, 2016 at 2:15 pm

    Hi Laurie,
    If I don’t have pumpkin puree available, would canned pumpkin work? Same amount-2 cups? Thanks!

    • Laurie McNamara replied: — November 23rd, 2016 @ 3:48 pm

      Hi Jolie! Actually, YES! I’ve remade this recipe (with canned) and only used 1-1/2 cups or 1 (15 ounce) can. Also, I thought I updated the rest of the recipe, but when I looked back I realized the changes didn’t save. I no longer use sweetened condensed milk. I’ve updated the recipe now, so if you want to check it out. I’ve also saved the original recipe, in case you need it still. Thanks and Enjoy!


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