An Easy Homemade Pumpkin Pie Recipe
This easy homemade pumpkin pie recipe with honey and spices can be made ahead or frozen.
You’ll never want another store bough pumpkin pie again.
Easy Homemade Pumpkin Pie Recipe
Preheat oven to 425 F/ 230 C
Combine all ingredients and mix well. Pour into a pie crust.
Bake at 425 F for 15 minutes then reduce heat to 350 F and bake another 35-45 minutes or until the pie is set in the middle.
I like to serve pumpkin pie at room temperature. If you’re serving this the same day expect 1-2 hours to get the pie to room temp. To serve it warm give it just 30 minutes to cool.
What Variations Can I Try?
Freeze Pumpkin Pie
I’ve never had a problem with my homemade pumpkin pie recipe after thawing, the pie doesn't weep and the crust doesn't getting soggy. There is slightly more condensation on top than with a freshly baked and cooled pie, but I thaw my pumpkin pie uncovered, which maybe why I haven’t had any problems.
My favorite method is to freeze my baked pie in the pan or freeze sliced pieces if we have extra.
Don’t forget to label and date your pie and add it to your freezer inventory sheet.
In the Pan
Raw assembled pies (filling in crust) can be frozen in their pan and then covered with plastic wrap and aluminum foil. Put them in a freezer bag too if it will be more than a few weeks before you use them.
Thaw/Cook Frozen Pumpkin Pie
Or you can thaw the pie for 1-2 days in the fridge and serve cold or warm it slightly in the oven.
If you freeze the pie with the unbaked filling then bake your pie from frozen. Expect to add up to 50% to the cooking time but don't just depend on time to tell if it's done, make sure the center sets. Be ready to cover the edges with foil if they start to get too dark.
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