Easy Homemade Pumpkin Pie

While the Canadian Thanksgiving has come and gone, it’s still harvest season and we believe it’s never too late for a homemade pumpkin pie.

Canned pumpkin puree works just fine for this recipe, but fortunately, Nelson had some roasted pumpkin puree that he’d frozen from a previous recipe, so we lucked out.

This pie is so yummy. It’s like biting into autumn with all those delicious pumpkin spices.

I don’t crave this pie all the time, but there’s something special and even comforting about having it at this time of the year. And wow, does it ever make the house smell amazing.

I recently spent more on a pumpkin spice candle than we did on this pie, and the scent from the candle wasn’t nearly as nice as the scent from the kitchen when we were baking up this fall delight.

Experience autumn in your home…give this treat a try. Happy harvest. Eat well, friends.

Easy Homemade Pumpkin Pie

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This pumpkin pie recipe is easy to make and it's delicious. It's smooth on the inside, and combined with our pie crust recipe, makes a perfect pie.

Author: Nelson Cardoso

Recipe type: Dessert

Cuisine: American

Serves: 8 to 10 servings

Ingredients

• Ingredients:
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 (9 inch) unbaked pie crust (see our easy recipe)

Instructions

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees ºF and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Notes

We used the extra pie crust dough to make some decorative leaves.

3.5.3208