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.

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Easy Homemade Pumpkin Pie Recipe

  • 1 recipe pie crust
  • 2 eggs, beaten
  • 2 cups (500 ml) pumpkin puree
  • 3/4 cup (175 ml) honey
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) cinnamon
  • 1 tsp (5 ml) nutmeg
  • 1/2 tsp (2 ml) ginger
  • 1/4 tsp (1 ml) clove
  • 1 1/2 cups (375 ml) evaporated milk

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?

Don't have the ingredients on hand for this homemade pumpkin pie recipe?

Here's some easy substitutions:

Not enough honey? Use 1 cup of sugar instead.

No evaporated milk? Use one of these substitutes: 1 1/3 cup dry powdered milk and 1 1/2 cups water, OR simmer, not letting it boil, 3 cups of regular milk until it's reduced by half.

Freeze Pumpkin Pie

Fully bake and cool your pie before wrapping and freezing it.

If I’m freezing it whole I freeze it in the glass pie pan.

If I’m freezing leftovers or not planning for an event like Thankgiving or a dinner party I prefer to cut it into slices before freezing.

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
Label and date some aluminum foil and then cover the pie with it plastic food wrap then the foil.

If it will be more than a week or two, put the covered pie in a freezer bag for better storage.

After cooling, wrap the pumpkin pie slices in plastic wrap, and then place the wrapped slices in a freezer bag.

This is ideal for leftovers on the rare occasion you have any.

Pie filling and crust can be frozen separately and thawed before pouring in the filling and baking per usual.

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
350 F for 50-60 minutes until warmed through for whole pumpkin pies, do not thaw before baking.

Let cool slightly before serving.

Or you can thaw the pie for 1-2 days in the fridge and serve cold or warm it slightly in the oven.

Thaw pie filling in the fridge, roll out your crust and bake as usual.

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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