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.
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.
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Yield:
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PinIngredients
- 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.)
Instructions
- Thoroughly combine all ingredients.
- Pour into two unbaked pastry shells.
- 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.
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!
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Fernanda says
February 17, 2014 at 6:57 pmHi i am from Brasil and i dont think we have evaporated milk. Can i use Any substitute?
Tara @ Unsophisticook says
February 18, 2014 at 9:21 amHi Fernanda! I think an equal amount of light cream would be a good substitute.
Todd says
December 3, 2012 at 8:37 amI have a very similar family recipe for Pumpkin Pie, and agree that store bought pies don’t compare at all. One question I’ve had recently is whether the pie filling, once mixed, can be stored in the fridge/freezer? I just bought some 5″ pie pans, and would like to mix up the filling and make a small pie once a week or so, but not have to go through the hassle each time. Anyone have an idea of how long it can last? Thanks!
Tara @ Unsophisticook says
December 3, 2012 at 9:32 amI do often mix up the filling the evening before I’m planning to bake my pies and refrigerate it overnight. Just make sure to give it a good stir before using it, and you will need to bake the pies for longer. You’ll also probably want to make a foil ring for the crust so that it doesn’t over brown.
I’m not sure that it would last for a week in the refrigerator though.
Amanda says
November 21, 2012 at 1:31 pmIs that vanilla in your picture? B/c I don’t see vanilla in the recipe. I would hate to leave it out if it calls for it.
Tara @ Unsophisticook says
December 3, 2012 at 9:29 amI’m sorry I missed this, Amanda. Yes, that’s vanilla in the image, but I can’t imagine why I put it in there because the recipe does not call for it. This is one of the first recipes that I ever posted, so I apologize for the confusion!
Lawrence, Johannesburg, South Africa says
October 22, 2011 at 3:12 pmHello all.
Found your site almost by accident. Really appreciate the clear lay-out, photographs and concise, printable version.
So many pumpkin recipes in America. Is Pumpkin Pie your National Dish? It is certainly used to describe solid old-fashioned values, and nurturing, pioneering Mothers.
No canned pumpkin here. Is it simply canned plain-cooked pumpkin or does it contain sugar and spices at all?
Just wondering how I can match your product.
Be well.
Lawrence
Tara @ Unsophisticook says
October 23, 2011 at 12:10 amHi Lawrence! You certainly could use plain homemade pumpkin puree as a substitute for canned pumpkin.
kris says
November 13, 2012 at 4:19 pmit’s just pumpkin, no spices or sugar or other ingedients.
Tara @ Unsophisticook says
November 13, 2012 at 7:42 pmThere are no spices, sugar or other ingredients in canned pumpkin either, Kris. These are all added via the recipe above.
kris says
November 14, 2012 at 12:36 amyes, i know – i was responding to lawrence’s question.
Tara @ Unsophisticook says
November 14, 2012 at 12:39 amOops, I misunderstood. Thanks so much for clarifying!
Joanne says
January 17, 2011 at 7:46 pmThank you for the “bisquick” recipe, I often find recipes which call for it but I can’t have wheat/white flour. I will use your recipe and substitute spelt flour. Can’t wait!
Shaina says
November 6, 2010 at 4:16 amFirst comment! It’s only fitting since you were mine.
I love homemade pumpkin pie, and you’re right. Nothing compares. Those store-bought impostors will never measure up.
Tara says
November 6, 2010 at 10:34 amOh, that’s right — I was! Glad to have you along for the ride so you can show me the ropes this time. Not that you ever needed much help from me. :P