Easy Homemade Pumpkin Pie
Easy Homemade Pumpkin Pie is a easy American recipe that serves 8. 300 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 10 min | Cook: 45 min | Total: 1 hr 10 min
Cost: $7.86 total, $0.98 per serving
Ingredients
- 15 oz Canned Pumpkin Puree (well‑stirred, no lumps)
- 14 oz Sweetened Condensed Milk (full‑fat can)
- 0.25 cup Heavy Cream (cold)
- 2 large Eggs (room temperature)
- 2 tsp Mexican Vanilla Blend (or pure vanilla extract)
- 2 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1 pinch Salt
- 1 Pre‑made 9‑inch Pie Crust (refrigerated, unbaked)
Instructions
Preheat Oven
Set the oven to 425°F (220°C) and let it preheat while you prepare the filling.
Time: PT5M
Temperature: 425°F
Combine Filling Ingredients
Add the canned pumpkin puree, sweetened condensed milk, heavy cream, eggs, Mexican vanilla blend, ground cinnamon, pumpkin pie spice, and a pinch of salt into the mixing bowl. Mix on medium speed for 1 minute, then scrape the sides and mix another 30 seconds to eliminate air bubbles.
Time: PT2M
Transfer Filling to Crust
Pour the pumpkin filling into the unbaked 9‑inch pie crust, spreading it evenly with the spatula.
Time: PT2M
First Bake (Set the Filling)
Place the pie in the preheated oven and bake for 15 minutes at 425°F.
Time: PT15M
Temperature: 425°F
Cover Crust and Reduce Heat
After 15 minutes, carefully remove the pie, cover the edges with a pie crust shield or a strip of aluminum foil to prevent burning, reduce the oven temperature to 350°F (175°C), and return the pie to the oven for another 30 minutes.
Time: PT30M
Temperature: 350°F
Cool to Room Temperature
Remove the pie from the oven and let it sit on a cooling rack until it reaches room temperature (about 30 minutes).
Time: PT30M
Chill Overnight
Cover the cooled pie loosely with plastic wrap and refrigerate for at least 6 hours or overnight to allow the filling to fully set.
Time: PT6H
Nutrition Facts
- Calories
- 300
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Canned Pumpkin Puree: Homemade roasted pumpkin puree
- Instead of Sweetened Condensed Milk: Make your own by simmering 2 cups milk with 1 cup sugar until thick
- Instead of Heavy Cream: Half‑and‑half, Whole milk + butter
- Instead of Eggs: Egg replacer for vegans
- Instead of Mexican Vanilla Blend: Vanilla extract
- Instead of Ground Cinnamon: Cinnamon powder
- Instead of Pumpkin Pie Spice: Mix of cinnamon, nutmeg, ginger, and cloves
- Instead of Salt: Kosher salt
- Instead of Pre‑made 9‑inch Pie Crust: Homemade flaky crust
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Rubber Spatula / Bowl Scraper
- 9‑inch Pie Dish
- Pie Crust Shield or Aluminum Foil (optional)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Mix the filling thoroughly and scrape the bowl to remove air bubbles.
- Cover the crust after the first bake to prevent over‑browning.
- Reduce oven temperature for the second bake to set the filling without burning the crust.
Chef Tips from the Video
- Use canned pumpkin puree, not pumpkin pie filling, for a less sweet, smoother texture.
- Room‑temperature eggs blend more easily and reduce the risk of curdling.
- A pinch of salt enhances the spices and balances sweetness.
Troubleshooting
Crust is soggy.
Blind‑bake the crust for 5‑7 minutes before adding the filling, or brush the crust with a thin layer of melted butter.
Filling cracks on the surface.
Cover the crust edges early and avoid over‑baking; the two‑stage bake prevents rapid temperature changes.
Filling is runny after chilling.
Make sure the eggs are fully incorporated and the bake time is at least 45 minutes total; a longer second bake helps set the custard.
Storage
Refrigerator: Cover tightly and store for up to 4 days.
Freezer: Wrap well and freeze for up to 1 month; thaw in the refrigerator before serving.
Room temperature: Not recommended; the pie should be kept chilled.
Make-Ahead Tips
- The pie can be baked a day ahead and stored in the refrigerator.
- If you need to serve it sooner, let it chill for at least 2 hours; the texture will be slightly softer.
Frequently Asked Questions
What is the cultural significance and history of pumpkin pie in American Thanksgiving cuisine?
Pumpkin pie has been a staple of American Thanksgiving since the early 19th century, symbolizing the harvest and the abundance of autumn. It evolved from Native American pumpkin dishes and became a sweet dessert thanks to added sugar and spices brought by European settlers.
What are the traditional regional variations of pumpkin pie in the United States?
In the South, pumpkin pie often includes a touch of bourbon or maple syrup, while New England versions may use a graham‑cracker crust. Some Midwestern cooks add a swirl of cream cheese for extra richness.
How is pumpkin pie traditionally served in American holiday meals?
Pumpkin pie is typically served chilled or at room temperature, topped with a dollop of whipped cream. It is a centerpiece dessert after the main Thanksgiving feast, often paired with coffee or tea.
What occasions or celebrations is pumpkin pie traditionally associated with in American culture?
Besides Thanksgiving, pumpkin pie is popular during Halloween, fall festivals, and Christmas brunches, whenever seasonal pumpkins are abundant.
How does pumpkin pie fit into the broader American dessert tradition?
Pumpkin pie exemplifies the American love for spiced, sweet custards and showcases the country’s tradition of turning native produce into comforting desserts, alongside apple pie and pecan pie.
What are the authentic traditional ingredients for pumpkin pie versus acceptable substitutes?
Traditional ingredients include canned pumpkin puree, sweetened condensed milk, eggs, heavy cream, ground cinnamon, pumpkin pie spice, and a pre‑made or homemade flaky crust. Substitutes can be homemade pumpkin puree, half‑and‑half for cream, or vanilla extract instead of Mexican vanilla blend.
What are common mistakes to avoid when making pumpkin pie at home?
Common errors include over‑mixing the batter, not covering the crust edges during the second bake (which leads to burning), and under‑baking the custard so it remains runny after chilling.
Why does this pumpkin pie recipe use a two‑stage baking method instead of a single bake?
The high‑heat first stage sets the outer crust quickly, while the lower‑heat second stage gently cooks the custard filling without over‑browning the edges, resulting in a smooth, crack‑free surface.
Can I make this pumpkin pie ahead of time and how should I store it?
Yes, bake the pie fully, let it cool to room temperature, then refrigerate it covered for at least 6 hours or overnight. It keeps well in the fridge for up to four days or can be frozen for up to a month.
What does the YouTube channel Cooking Con Claudia specialize in?
Cooking Con Claudia focuses on simple, family‑friendly recipes with clear step‑by‑step instructions, often highlighting classic comfort foods and holiday treats that are easy for home cooks of any skill level.
Last updated: August 21, 2026
