Can I use fresh pumpkin instead of canned?

Yes. Roast and purée sugar pumpkins for a fresh option. It takes more time but adds a deeper, earthier flavor.

Why did my pumpkin pie crack on top?

Overbaking is the usual culprit. The filling should be slightly wobbly in the center when removed from the oven — it sets as it cools.

How do I make my pumpkin pie creamier?

Use heavy cream or half-and-half instead of evaporated milk for a richer, custard-like filling.

Can pumpkin pie be made ahead of time?

Absolutely. Bake it a day or two in advance, refrigerate, and serve chilled or at room temperature.

Pumpkin Pie – 7 Easy Steps to Make at Home

Pumpkin Pie – The Ultimate Classic & Cozy Holiday Dessert

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Pumpkin Pie is the ultimate fall dessert—creamy, spiced, and baked in a flaky crust. This classic holiday treat blends pumpkin purée, brown sugar, warm spices, and a touch of cream or evaporated milk for that signature silky filling. Whether served at Thanksgiving or any cozy autumn gathering, it’s a nostalgic favorite that never goes out of style.

Author: Imma
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert, Holiday
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 (9-inch) unbaked pie crust (homemade or store-bought)
1 (15 oz) can pumpkin purée
¾ cup brown sugar
3 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
Pinch of salt
1 cup evaporated milk or heavy cream
Optional: whipped cream, cinnamon, or nutmeg for garnish

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Instructions

Preheat oven to 375°F (190°C). If using homemade crust, roll out and fit into a 9-inch pie plate. Crimp edges and blind bake for 10 minutes with pie weights.
In a bowl, whisk together pumpkin purée, brown sugar, eggs, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
Slowly whisk in evaporated milk or cream until fully incorporated.
Pour the filling into the pre-baked crust and smooth the top.
Bake at 375°F for 15 minutes, then reduce to 350°F and bake an additional 40–45 minutes until set but slightly wobbly in the center.
Cool completely before slicing. Serve with whipped cream and a sprinkle of cinnamon or nutmeg if desired.

Notes

For a creamier texture, substitute heavy cream for evaporated milk. Fresh pumpkin purée can also be used in place of canned. To prevent cracks, avoid overbaking and allow the pie to cool slowly. Cover leftovers and refrigerate for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 22g
Sodium: 210mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg

Find it online: https://www.cozyfamilyrecipes.com/pumpkin-pie/