Can I use fresh pumpkin instead of canned?

Absolutely! Roast pumpkin halves cut-side down at 400°F until tender, then puree until smooth. Just make sure to drain any excess moisture.

Why is my pie filling cracked?

This usually happens from overbaking or temperature shock. Bake until just set and cool gradually at room temperature before refrigerating.

Can I make this without evaporated milk?

You can substitute with heavy cream mixed with a little milk, but evaporated milk gives the best texture and traditional flavor.

How do I know when it's done?

The center should be puffed but still have a slight jiggle when you gently shake the pan. A knife inserted near the center should come out mostly clean.

Classic Pumpkin Pie Recipe

Name: Classic Pumpkin Pie Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 9″ pie crust; 2 large eggs; 12 ounces evaporated milk; 3/4 cup packed brown sugar; 1.5 cups pumpkin puree (homemade or store bought; 15 ounces canned pumpkin); 2 teaspoons pumpkin pie spice (substitute with store bought); homemade whipped cream

Description

A classic homemade pumpkin pie made completely from scratch with a smooth, spiced filling and flaky crust — perfect for fall celebrations.

Ingredients

1 9″ pie crust
2 large eggs
12 ounces evaporated milk
3/4 cup packed brown sugar
1.5 cups pumpkin puree (homemade or store bought; 15 ounces canned pumpkin)
2 teaspoons pumpkin pie spice (substitute with store bought)
homemade whipped cream

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Instructions

Remove the pie dough from the refrigerator and let stand at room temperature until soft enough to roll, about 15-20 minutes. Place on a floured work surface, then sprinkle the top lightly with flour. Using a floured rolling pin, roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1″ – 2″ larger than the circumference of the pie pan. Be sure to flour the rolling pin and underneath the pie crust every few rolls to prevent sticking.
Gently roll the pie crust loosely around the rolling pin. Unroll the pie dough into the pie plate and trim and crimp the edges. Chill it in the refrigerator for 30 minutes.
Preheat the oven to 425 degrees. Place the eggs, evaporated milk, brown sugar, pumpkin puree and pumpkin pie spice in a medium bowl and whisk well until well combined.
Pour into the prepared pie crust and smooth evenly. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 45-50 minutes or until the center is puffed but slightly jiggly. Be sure to cover the pie crust with a pie shield or foil after about 15-20 minutes once it has browned to prevent burning.
Remove from heat and cool completely on a wire rack for 2 hours. Once the pie has cooled, place in the refrigerator to chill. Serve with whipped cream and enjoy!

Notes

For best flavor, make the pie a day ahead and chill overnight. Serve with a dollop of fresh whipped cream.

Nutrition

Serving Size: 1 slice
Calories: 171 kcal
Sugar: 26 g
Sodium: 71 mg
Fat: 5 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 5 g