Skip to Content

Homemade Pumpkin Pie Filling {Worth The Effort}

Call me Un-American, but I’ve just never been a fan of turkey. For me, and I dare say for my five kids as well, the pumpkin pie is the star of our Thanksgiving dinner. The turkey and all of the tempting side dishes served are just the opening act for the two glorious homemade pumpkin pies that I bake each year.

Yes, I hear you — baking pies from scratch isn’t an easy task, but store bought pumpkin pies can’t hold a candle to the creamy goodness of a homemade pumpkin pie, not to mention you can bake at least two of these treats for the price of purchasing one!

And so each year I carry on the tradition of baking my pies from scratch, using the Crisco Pie Crust and Pumpkin Pie Filling recipes passed down from my own mother who also baked our pies every year, a tradition that I hope at least a few of my kids carry on with their own families some day.

Pumpkin Pie Filling Ingredients

There’s not a lot of skill required for my preferred pumpkin pie filling and the ingredients aren’t out of the ordinary. The key is in the timing — make sure that you check the pies frequently during the last few minutes of cooking, testing them frequently for doneness as indicated in the recipe.

pumpkin pie made with pie crust with shortening

Homemade Pumpkin Pie Filling

Yield: filling for 2 pies
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 1 can pumpkin (29 oz.) or 3 1/2 cups homemade pumpkin puree
  • 4 eggs, slightly beaten
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ginger
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2 cans evaporated milk (12 oz.)


  1. Thoroughly combine all ingredients.
  2. Pour into two unbaked pastry shells.
  3. Bake in a 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-45 minutes until a knife inserted into the center of the pie comes out clean. Cool before serving.

How much did you LOVE this recipe?

Please leave a comment below or share a photo on Instagram with the hashtag #unsophisticook!

I used canned pumpkin for this batch, but you could also make your own homemade pumpkin puree. Try topping your pie with fresh homemade whipped cream for a decadent treat!

Classic Crisco Pie Crust Recipe With Deep Dish Adaptation
← Previous
How to Toast Nuts in the Oven {And Why}
Next →
Skip to Recipe