I’ve mentioned before when making pumpkin purée, how much I love fall and pumpkins, but after showing you guys how to prepare your pumpkin so that you may use it to make more delicious treats, it occurred to me that I hadn’t shown any examples of what you can do with it once you’re done. So it seems that I’ve been bitten by the Baking Bug, and so I’ve decided to try my hand at making  the always popular and one of my all-time favourites— pumpkin pie.

For the sweet tooth, here is the perfect homemade pumpkin pie recipe. It's easy to make and even better to eat. Buy the crust, make the mix, pop it in the oven and go! Click to read more or pin and save for later.


  • 1 3/4 cups  pumpkin puree (click here for a homemade recipe)
  • 3 egg yolks (note: separating the yolk from the egg white can get pretty messy)
  • 1 large egg
  • 1 1/2 cup sweetened condensed milk
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. grated nutmeg
  • 1/2 tsp. salt
  • 1 pie crust
(Note: I ended up having to use 2 premade pie crusts that I had in the fridge (they were very shallow), but I think that a 9-inch pie crust should work as well)

Time to bake!

  1. First, preheat to 425 degrees Fahrenheit.
  2. Then, whisk the pumpkin puree, the egg and egg yolk until it’s smooth.
  3. Now, add the ground cinnamon, ground ginger, salt, ground nutmeg, and the sweetened condensed milk to the pumpkin-egg mixture and whisk until smooth.
  4. Finally, it’s time to fill up the crust! So, pour the pumpkin mixture into the pie shell and remember to lightly tap it on the table/counter to get rid of any bubbles that may be in it.
  5. Once in the oven, bake it for 15 minutes (at the same temperature) and then reduce the heat to 350 degrees Fahrenheit and bake for approximately 35 minutes or until knife or toothpick inserted to the pie comes out clean.
  6. Now that it’s ready, let it cool and enjoy with a big scoop of your favourite ice cream!

Do you like pumpkin pie?