Nothing says cozy comfort like a slice of homemade pumpkin pie, especially when it’s made for less than $6. This recipe delivers a velvety, spiced filling nestled in a flaky, buttery crust that melts in your mouth.
With just 45 minutes of prep and under an hour in the oven, you’ll have a dessert that’s as easy as it is impressive. The warm aroma of cinnamon, nutmeg, and ginger will fill your kitchen, promising a treat that’s both nostalgic and irresistible.
After chilling for two hours, the pie sets into the perfect creamy texture, making each bite smooth and indulgent. Whether it’s for a holiday table or a simple weeknight dessert, this pumpkin pie is a budget-friendly way to savor the flavors of fall.
The balance of sweet and spiced, paired with the crisp crust, creates a dessert that’s sure to become a family favorite. In just over three hours, you’ll have a pie that tastes like it came straight from a bakery.
Ingredients for Homemade Pumpkin Pie
- Homemade Pie Crust (1 recipe, chilled)
- Pumpkin Pie Filling:
- 2 cups (1 can/15 oz/425 g) pumpkin puree (homemade or store-bought)
- 2 large eggs (at room temperature)
- 1 cup (8 fl oz/240 ml) evaporated milk
- ½ cup (4 oz/115 g) dark brown sugar (light brown sugar can be substituted)
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, ⅛ tsp cloves)
- ¼ teaspoon salt
- Egg Wash: 1 egg beaten with 1 tbsp water (optional, for brushing crust edges)
Step-by-Step Instructions
- Prepare the Pie Crust:
- On a floured surface, roll out the chilled pastry to roughly an 11-inch (22 cm) round.
- Line a 9-inch (22 cm) pie pan with the pastry, trimming the edges to leave enough for fluting.
- Place the crust in the fridge until needed.
- Make the Pumpkin Pie Filling:
- In a medium bowl, combine pumpkin puree, eggs, evaporated milk, brown sugar, pumpkin pie spice, and salt.
- Whisk until smooth and lump-free.
- Assemble the Pie:
- Pour the filling into the prepared crust.
- Brush the crust edges with egg wash for a golden finish (optional).
- Bake the Pie:
- Preheat the oven to 425°F (220°C).
- Bake for 15 minutes, then reduce the heat to 350°F (180°C).
- Bake for an additional 35 to 45 minutes, or until the crust is golden brown and the filling is set (a knife inserted near the center should come out clean).
- Cover the crust edges with foil during the last 15 minutes if they brown too quickly.
- Cool and Chill:
- Cool the pie on a wire rack for about 1 hour.
- Refrigerate for at least 2 hours (or up to 2 days) before serving.
- Serve and Store:
- Enjoy with whipped cream!
- Store leftovers in the fridge for up to 2 days. (This pie does not freeze well.)
Perfect Pairings: Toppings and Serving Ideas
Elevate your pumpkin pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a classic touch. For a twist, drizzle with caramel sauce or sprinkle with chopped pecans for added texture and flavor. Serve alongside a warm cup of spiced chai tea or coffee for a cozy dessert experience.
Storage and Reheating Tips
Store your pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2 days. To enjoy it at its best, let it sit at room temperature for 10-15 minutes before serving. Avoid freezing, as the texture may become grainy and less enjoyable.
Time-Saving Hacks for Busy Bakers
Short on time? Use a store-bought pie crust to cut down on prep work. For the filling, whisk all ingredients together in a blender for a quick, smooth consistency. If you’re baking ahead, prepare the pie up to 2 days in advance—just refrigerate until ready to serve!
Recipe Variations to Try
Experiment with maple syrup instead of brown sugar for a richer, autumnal flavor. For a dairy-free option, swap evaporated milk with coconut milk. Feeling adventurous? Add a handful of dark chocolate chips to the filling for a decadent twist.
Essential Equipment for Pie Perfection
Ensure you have a 9-inch pie pan and a rolling pin for the crust. A whisk or blender will help achieve a smooth filling, while aluminum foil is key to preventing over-browned edges. Don’t forget a wire rack for proper cooling!
Homemade Pumpkin Pie for Less Than $6
Ingredients
Homemade Pie Crust
- 1 recipe Homemade Pie Crust
Pumpkin Pie Filling
- 2 cups (1 can/15 oz/425 g) pumpkin puree (homemade or store bought)
- 2 large eggs, at room temperature
- 1 cup (8 fl oz/240 ml) evaporated milk
- ½ cup (4 oz/115 g) dark brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
- For the Pie Crust: On a floured surface, roll out the chilled pastry to roughly an 11-inch (22 cm) round. Line a 9-inch (22 cm) pie pan with the pastry. Trim the pastry leaving enough for you to flute the edges. Place in the fridge until needed.
- For Pumpkin Pie Filling: In a medium bowl combine all of the pie filling ingredients and whisk until smooth and lump free. Pour filling into the prepared crust and brush the rim with egg wash.
- Bake at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (180°C) and bake for 35 to 45 minutes longer or until the crust is golden brown and the top of the pie is set (cover edges with foil during the last 15 minutes to prevent over-browning if necessary.)
- Cool on a wire rack for about an 1 hour. Once cooled refrigerate for at least two hours but up to 2 days. Enjoy with whipped cream! Store leftovers for up to 2 days. This pie does not take well to freezing.