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–+ servings
pumpkin pie
Victor Eskew

Pumpkin Pie

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A classic American pumpkin pie with homemade filling that balances sweet condensed milk, brown sugar, and warm spices. The recipe walks through preparing fresh pumpkin or using canned, with a two-temperature baking method that sets the custard properly. This traditional dessert delivers rich, creamy texture with a pre-made crust for convenience.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8
Course: Dessert, Holiday
Cuisine: American
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Pie Mix
  • 1 lb Pumpkin Meat baked, without skin
  • ½ can Sweetened Condensed Milk
  • ¾ cup Half And Half
  • ½ cup Brown Sugar dark, packed
  • ½ teaspoon Salt, Morton Coarse Kosher Salt Morton Coarse Kosher Salt
  • 2 teaspoon Pumpkin Pie Spice ground
  • 2 Eggs large
  • ½ teaspoon Vanilla Extract
  • 1 Pie Shell pre-made, deep dish

Equipment

  • Oven
  • Sheet Pan
  • Parchment Paper
  • Whisk
  • Mixing bowl
  • Measuring Cups
  • Measuring spoons

Method
 

  1. Preheat oven to 425°F.
  2. Slice the pumpkin in half if using fresh pumpkin.
  3. Clean out the seeds and place the pumpkins sliced side down onto a parchment-lined sheet pan.
  4. Bake for 30 minutes until the pumpkin is soft.
  5. Let cool and scoop out the meat.
  6. Place both pie shells on a half-sheet pan.
  7. Whisk eggs.
  8. Add all of the ingredients, including the pumpkin, until well blended.
  9. Pour equal amounts into unbaked pie shells.
  10. Place the sheet pan with filled pies in the oven and bake at 425°F for 15 minutes.
  11. Reduce oven temperature to 350°F and bake for an additional 45 minutes.
  12. Remove from oven and let cool.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The two-stage baking method is essential—starting at 425°F sets the crust quickly, while dropping to 350°F allows the custard to cook through without cracking. Fresh pumpkin can be prepped days ahead and stored in the refrigerator until ready to use. If using canned pumpkin, verify it's 100% pure pumpkin, not pre-spiced pie filling. The pie is done when the center is just set but still slightly jiggly; it will firm up as it cools. Store covered in the refrigerator for up to 4 days. This recipe makes one deep-dish pie, but the filling mixture can easily be doubled for multiple pies during holiday baking sessions.

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