Homemade Pumpkin Pie – Cozy, Classic, and Straight From the Farmhouse Kitchen

A warm pumpkin pie just feels like the holidays and home. The warm spices, the creamy filling, the way the whole house smells when it’s baking… it’s one of those nostalgic recipes I look forward to all year long.

Whether you’re using fresh pumpkin from the garden or grabbing a trusty can of purée from the pantry, this pie comes out silky, aromatic, and absolutely perfect for fall gatherings.

If you would like my tutorial on making fresh pumpkin puree click here

Homemade Pumpkin Pie

This pie comes together easily but will have your guests thinking you created a masterpiece!!

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Prep Time 10

Cook Time 1

Servings: 2 Pies (semi shallow)

Ingredients Method

Ingredients

2 large eggs
1 large egg yolk
½ cup packed light brown sugar
⅓ cup white sugar
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon cardamom
½ teaspoon finely grated lemon zest optional
2 cups homemade pumpkin purée or 1 15-oz can pumpkin purée
1½ cups heavy cream or 1 12-oz can evaporated milk
1 pie crust my favorite easy homemade pie crust or 2 frozen premade pie shells

Method

Prepare your crust
If you’re making your own pie crust (highly recommend), go ahead and line a deep-dish pie pan or 2 regular pie tins, then pop it into the freezer for at least 30 minutes. An hour or two is even better — a cold crust means flaky layers.
If you’re using frozen store-bought shells, just leave them wrapped in the freezer until you’re ready to fill them. This recipe makes one deep-dish pie or two regular shallow pies.
Preheat the oven
Set your oven to 425°F and move a rack into the lower third of the oven. That helps the crust get beautifully golden without overcooking the top.
Make the filling
In a large bowl, whisk the eggs until they’re smooth. Add the brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, cloves, cardamom, and lemon zest. Mix until the spices are evenly combined — it should smell like pure autumn at this point.
Stir in the pumpkin purée, then slowly whisk in the cream or evaporated milk. The filling will look thin, but don’t worry — it sets beautifully as it bakes.
Fill and bake
Pour the filling into your chilled deep-dish crust (or divide between two premade shells).
Bake at 425°F for 15 minutes, then reduce the heat to 350°F without opening the oven.
From here:
A deep-dish pie will need 50–60 minutes more
Two shallow pies will need 35–45 minutes more
You’ll know it’s done when a knife inserted in the center comes out wet but mostly clean, and the middle has a gentle jiggle — not sloshy, just soft.
Don’t panic when it comes out puffed up! That’s just the eggs doing their job. The pie settles and smooths out beautifully as it cools.
Serve & Enjoy
Let the pie cool before slicing so it has time to fully set. Serve with whipped cream, vanilla ice cream, or just enjoy a warm slice standing at the counter (we’ve all done it).