Why I love this pumpkin pie recipe
Some recipes get passed down through generations for a reason, and in my family, this pumpkin pie is one of those recipes.
It’s a classic homemade pumpkin pie with a rich, creamy filling and plenty of warm fall flavor that tastes just like grandma’s recipe (probably because it is).
However it also has a couple of non-traditional ingredients which I think is what makes it taste so good!
This recipe uses molasses to add a rich flavor and is made without evaporated milk. Instead, it has milk with cream (or half and half) which gives it a lighter texture.
It can also be made with either canned pumpkin or fresh pumpkin depending on your preference (I usually use canned because it is easier).
Despite being a homemade pie, this recipe is surprisingly easy to make, so it’s a great dessert for fall dinners and get-togethers.
And, of course, it belongs on the Thanksgiving dessert table too.
Ingredients
Here is your shopping list (for 8 slices):
- Pastry – 1 9″ unbaked pie shell
- Canned goods – 1¼ cups canned pumpkin
- Sweeteners – ¼ cup molasses, ⅓ cup sugar.
- Spices – 1 teaspoon ginger, ¼ teaspoon nutmeg, 1 teaspoon cinnamon.
- Dairy – ¾ cup milk, ½ cup light cream or half and half, 2 Tablespoons butter, whipping cream (for garnish if desired)
- Eggs – 2 large eggs
- Seasoning – ¼ teaspoon salt
Substitutions & Additions
- For the pie shell, you can use a store-bought pre-made version or make your own with our no-fail pie crust recipe.
- You can use fresh pumpkin instead of canned. To do this, bake the pumpkin like you would squash: Cut it in half, remove the seeds and bake at 350F with the cut side down for about an hour or until it is soft.
- Substitute 2¼ teaspoons pumpkin pie spice instead of the ginger, nutmeg and cinnamon if that’s what you have on hand.
How to make pumpkin pie
1 | Prep work
Place the unbaked pie shell in its pie plate and refrigerate it while you prepare the filling. Keeping the crust cold helps it hold its shape when the hot oven begins baking it.
In a small bowl, lightly beat 2 eggs with a fork.
Melt 2 Tablespoons butter in a small dish in the microwave, or in a small saucepan over low heat on the stove.
Preheat the oven to 425°F and allow it to come fully to temperature before the pie goes in.
2 | Make the filling
Add the lightly beaten eggs, sugar, cinnamon, ginger, nutmeg, salt, molasses, canned pumpkin, milk, light cream or half-and-half, and melted butter to a large mixing bowl.
Mix with an electric mixer until the filling is evenly blended and smooth, scraping the bowl as needed so no streaks of pumpkin or spices remain.
Remove the chilled pie shell from the refrigerator and pour in the pumpkin filling.
3 | Bake
Place the pie on the center rack of the 425°F oven and bake for 15 minutes. This initial high-temperature bake starts setting the crust and filling.
Without removing the pie from the oven, reduce the temperature to 350°F.
Continue baking for 30 to 35 minutes, or until a knife inserted in the center comes out clean.
Avoid repeatedly opening the oven before the end of the baking time, since that releases heat and slows down the cooking.
4 | Cool and serve
Transfer the baked pie to a wire cooling rack and let it cool completely before slicing.
Then cut the pie into slices and serve each one with a dollop of whipped cream.
How to make ahead
This pumpkin pie can be baked up to 2 days ahead.
Let it cool completely, cover it, and refrigerate until serving.
Pumpkin Pie
Ingredients
- 1 9″ unbaked pie shell
- 1 ¼ cups canned pumpkin
- ¾ cup milk
- ½ cup light cream or half and half
- ⅓ cup sugar
- ¼ cup molasses
- 2 Tablespoons butter melted
- 2 eggs lightly beaten
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Equipment
- measuring cups and spoons
- mixer with mixing bowl
- 9″ pie pan
Instructions
- Chill the pie shell in the refrigerator.1 9″ unbaked pie shell
- Preheat oven to 425° F.
- Mix the rest of the ingredients using the mixer and bowl.2 eggs, ⅓ cup sugar, 1 teaspoon cinnamon, 1 teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon salt, ¼ cup molasses, 1 ¼ cups canned pumpkin, ¾ cup milk, ½ cup light cream or half and half, 2 Tablespoons butter
- Pour the mixed ingredients into the chilled pie shell.
- Place in the center of oven and bake for 15 min at 425° F.
- Reduce the oven temperature to 350° F and continue baking for 30 to 35 min or until a knife inserted in the center comes out clean.
- Cool.
- Serve with a dollop of whipped cream.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our homemade pumpkin pie recipe? Tell us in the section below.
This post was originally published on November 5, 2015 but was updated with new content on September 15, 2026.