There's something about homemade pumpkin pie that makes it feel like fall. From the buttery homemade crust to the smooth, warmly spiced pumpkin filling, it's one of those classic desserts that belongs on the table when the weather starts getting cooler.
For this pumpkin pie, I used evaporated milk along with whole milk to make the filling creamy and rich. I also doubled the pie dough so I could make little pumpkin-shaped pastry cutouts for the top. They're such a simple way to make a homemade pie feel a little extra special.
Whether you're baking for Thanksgiving or just enjoying a cozy fall afternoon in the kitchen, this pumpkin pie is a lovely dessert to make from scratch.
Why You'll Love This Pumpkin Pie
Homemade buttery crust: Made with simple ingredients and rolled out by hand.
Creamy pumpkin filling: A combination of pumpkin puree, evaporated milk, whole milk and warm spices.
Cute pumpkin decorations: Extra pie dough becomes little pumpkin-shaped pastry cutouts.
Perfect for making ahead: Pumpkin pie needs time to chill, so it's a great dessert to prepare the day before serving.
A classic fall dessert: Perfect for Thanksgiving, family gatherings or weekend baking.
Ingredients:
Homemade Pie Crust and Decorations
This makes a double batch of pie dough. You'll use one portion for the bottom crust and some of the remaining dough for the pumpkin cutouts.
2½ cups all-purpose flour
4 teaspoons granulated sugar
½ teaspoon salt
1 cup (226 g) cold unsalted butter, cut into cubes
8 tablespoons ice-cold water, plus a little more if needed
Pumpkin Pie Filling
1 can (15 oz / 425 g) pure pumpkin puree
3 large eggs
¾ cup packed light brown sugar
1 can (354 mL / 12 fl oz) evaporated milk
½ cup whole milk
1 tablespoon cornstarch
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt
Instructions
1. Make the pie dough
In a large mixing bowl, stir together the flour, sugar and salt.
Add the cold cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some small pieces of butter remaining.
Add the ice-cold water a little at a time, mixing gently until the dough starts to hold together. Add a little extra water if needed, being careful not to make the dough sticky.
Divide the dough into two portions and shape each into a disk.
2. Prepare the bottom crust
Roll one portion of dough out on a lightly floured surface until it's large enough to fit a 9-inch deep-dish pie plate.
Carefully transfer the dough to the pie plate, gently pressing it into place.
Trim any excess dough and crimp the edges using your fingers.
Place the prepared crust in the refrigerator while you make the filling.
3. Make the pumpkin filling
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the pumpkin puree, eggs and brown sugar until smooth.
Pour in the evaporated milk and whole milk, stirring until combined.
Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg and salt.
Whisk until the filling is smooth and the spices are evenly distributed.
4. Fill and bake the pie
Place the chilled pie crust on a baking sheet.
Carefully pour the pumpkin filling into the crust, leaving a little room at the top so it doesn't overflow.
If you have extra filling, set it aside rather than overfilling the pie.
Bake at 375°F (190°C), beginning to check after 40 minutes. The original cream-based recipe takes approximately 40–55 minutes, but the evaporated-milk version may need longer.
The pie is ready when the edges of the filling are set and the centre still has a slight wobble when the pie plate is gently moved.
If the crust begins browning too quickly, loosely cover the edges with foil.
5. Make the pumpkin pastry cutouts
While the pie bakes, roll out some of the remaining pie dough on a lightly floured surface.
Use a small pumpkin-shaped cookie cutter to cut out the decorations.
Arrange the shapes on a parchment-lined baking sheet.
Bake separately at 350°F (175°C) for approximately 8–12 minutes, or until lightly golden. Keep an eye on them since smaller shapes bake quickly.
Allow the cutouts to cool.
6. Cool and decorate
Place the baked pumpkin pie on a wire rack and allow it to cool at room temperature for approximately 3 hours.
Arrange the pumpkin-shaped pastry cutouts on top of the pie.
Transfer the pie to the refrigerator and chill for several hours, or preferably overnight, before slicing and serving.
Tips for Making Homemade Pumpkin Pie
Use pure pumpkin puree. Make sure you're using plain pumpkin puree rather than canned pumpkin pie filling, which already contains sugar and spices.
Keep the pie dough cold. Cold butter helps create a flaky crust. If the dough becomes too soft while you're working with it, place it in the refrigerator for a little while.
Don't overfill the pie crust. Because this version uses a full can of evaporated milk, you may have more filling than a standard pie plate can hold.
Watch the centre of the pie. The filling should be mostly set but still have a slight wobble in the middle. It will continue firming up as it cools.
Bake the decorations separately. This helps the little pumpkin shapes stay crisp and golden rather than sinking into the filling.
Chill before slicing. Pumpkin pie slices much more neatly once it's completely cooled and refrigerated.
Can I Make Pumpkin Pie Ahead of Time?
Yes! Pumpkin pie is a great dessert to prepare ahead of time.
I recommend making it the day before you plan to serve it. This gives the filling plenty of time to set and makes dessert preparation easier on the day of your gathering.
How to Store Pumpkin Pie
Store the finished pie covered in the refrigerator for up to 3–4 days.
For longer storage, pumpkin pie can be frozen once completely cooled. Wrap it tightly and freeze for up to 1 month for the best quality. Thaw overnight in the refrigerator before serving.
Serving Suggestions
This pumpkin pie is delicious served chilled or slightly cool, with a generous spoonful of homemade whipped cream.
A little sprinkle of cinnamon on top is lovely, too.
The pumpkin pastry cutouts add a festive finishing touch, especially if you're making this for Thanksgiving or a fall family gathering.
