Easy Homemade Pumpkin Pie Recipe

This is a very simple homemade pumpkin pie recipe. You can use storebought canned pumpkin or roast and mash up your own.

The smell of pumpkin wafting through the home makes the whole house feel like autumn or winter.

Slicing through a piece reminds of thanksgiving even though you can make pumpkin pie whenever you want. Living in Australia now we don’t celebrate thanksgiving here, but I do miss it. This homemade pumpkin pie reminds me of that day filled with food, laughter and family.

My uncle actually told me to add cream cheese to it, and I did. The cream cheese really does make the pumpkin pie so creamy and smooth and just adds a whole other layer of deliciousness.

Here are some tips so that you can make the best pumpkin pie possible!

Pumpkin Pie Tips

1. Fresh or Canned Pumpkin: You can use either, but I find the canned pumpkin to have a smoother consistency and work a little better. But either one still tastes delicious!
2. Don’t overbake: Don’t overbake your pie. Let it still be a bit wobbly in the centre when you pull it out! Don’t worry it will keep cooking as it cools!
3. Let it cool: Pumpkin pie is normally served cold. Let it cool so the pie finishes cooking in the centre and it will set more firm as well.

Pie Crust

Every good pie needs a delicious pie crust. You can use your own recipe, or I have a Sourdough discard pie crust recipe you can use. It’s good to par bake your crust if you don’t want a soggy crust. Just cook it slightly and this will help you have a stiffer non soggy base.

Ingredients Needed

2 cups pumpkin: You can roast your own pumpkin and the blend it smooth or use canned pumpkin for this recipe.

1 cup cream cheese: Make sure your cream cheese is room temperature so it’s nice and soft for blending.

3 eggs: Better to use room temperature eggs for a better end result.

1 1/2 cups sugar: I personally prefer rapadura sugar which is similar to brown sugar. You can use brown sugar or white sugar whatever you prefer.

1 tsp vanilla

1 tsp cinnamon powder

pinch of salt: I like sea salt for the extra minerals you can also use Himalayan salt.

How To Make Pumpkin Pie Step by Step

1. Preheat oven to 220C/ 430F
2. With a hand mixer or a good blender mix all your ingredients together until nice and smooth.

3. Pour your mixture into your par baked pie crust and then bake for 10 minutes at 220C/430F.

4. Reduce temperature to 180C/ 360F for another 40 minutes.

5. Take it out of the oven and let it cool down before serving or you can cover and place in the fridge to enjoy later in the day!

If you try and love this recipe don’t forget to come back and give it a 5-star review!

How to Store Pumpkin Pie

Allow your pie to completely cool before covering your pie with cling wrap or aluminium foil. Place in the fridge and serve within 3-5 days.

You can also freeze pumpkin pie. You can cover in cling wrap when cooled and then place in a freezer safe bag whole for a few weeks. Or you can slice your pie individually allow the slices to freeze and then place in an airtight freezer bag in the freezer.

To dethaw simply take out of the freezer and let it dethaw in the fridge and then serve.