Southern Pumpkin Pie is everything you love about a classic pumpkin pie. Smooth and creamy with a flaky homemade crust.
It’s pumpkin time baby!
And there is no better recipe to share than my mom’s decadent homemade pumpkin pie recipe. It has been a favorite of mine since childhood.
This pumpkin pie is so smooth and creamy and has a big spice flavor which I love!
The filling is super easy to make, and you already know that you HAVE To have a homemade pie crust with it. No worries though – I walk you through step by step of everything you need to know about making it.
Lets get started!
Ingredients Needed to Make Southern Pumpkin Pie
- Canned Pumpkin
- Honey
- Eggs
- Cream
- Milk
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Salt
How to Do You Make Southern Pumpkin Pie from Scratch?
Pumpkin Pie Filling
- Stir together pumpkin, honey, and the spices and whisk to combine.
- Add in eggs and whisk.
- Stir in the cream and milk until smooth.
- Pour the pumpkin filling into the blind-baked (see below) pie crust and place back in the oven for 55-60 minutes. You want the center to just be set. Do not overbake!
- Remove from the oven and enjoy!
How Do You Blind Bake a Pie Crust?
For this recipe, you need to blind bake your pie crust. Because pumpkin pie is a custard-based filling, if you were to pour the filling straight into an unbaked pie crust and bake, the bottom would never fully bake.
Did you ever watch the Great British Bake Off? If you did you know when Mary Berry talked about soggy bottoms – this is exactly that situation.
You don’t want a soggy pie crust bottom, so we will blind bake first.
*note – this pie crust recipe makes 2 crusts. You will only need one for Pumpkin pie. You can save the other half for another pie, in the fridge for 5 days, or wrap airtight and freeze for up to 6 months. You can also easily double this recipe making 2 pumpkin pies. See below for how to freeze and make in advance.*
How to Make Homemade Pie Crust
- 2 Cups Flour
- 6 Tablespoons Butter
- 6 Tablespoons Lard or Shortening
- 1 Teaspoon Salt
- 5 Tablespoons Ice Water + more if needed
- Milk & 1 Tablespoon of Sugar – for brushing the top
- Preheat the oven to 375 degrees.
- In a large bowl, add flour, salt, cold butter, and lard.
- Using a pastry cutter, cut butter and lard into the flour until the mixture resembles small pea size shapes. If the butter and lard have gotten too warm in the process, pop into the freezer for 5 minutes to chill before continuing.
- Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury (could be all the way up to 10 tablespoons total depending). You want the dough to just begin to come together. Do not add too much water.
- Sprinkle flour out onto the counter and place the dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Cut the dough into 2 equal-sized balls. You will use 1 for this recipe and reserve the other half for another pie or store for later use (see the note above).
- Roll out the dough ball with a rolling pin until about a 1/4 inch thick, or until it is slightly larger than your deep pie plate. NOTE – you want to have an excess dough that hangs over the sides for the edge so make sure you roll out big enough for that.
- Gently lay the bottom pie crust in the bottom of the pie plate. Make sure you tuck into the edges. Crimp the edges how you like. Place a piece of wax paper or parchment paper over the top of the pie crust and push down. Place a jar of baking beans on to and spread out making sure to get to the bottoms and edges. Place the pie crust in the oven to blind bake for 20 minutes.
- Remove from oven, remove beans and paper and continue with the rest of the pumpkin pie recipe *Careful, the beans will be hot.*
You can either use baking pie crust weights (affiliate link) or just buy a $1.50 bag of pinto beans and keep them in a mason jar and just use them for this specific task.
My mom has had the same pie crust beans in a blue mason jar for as long as I can remember and I have had mine for 10+ years now.
How to Make Southern Pumpkin Pie Ahead of Time and Freeze
I will never forget when my mom realized she could bake Thanksgiving pies ahead of time and freeze them. Leaving no work to be done for desserts once Thanksgiving day or week rolls around. ??
She thought, “if I can buy a frozen pumpkin pie at the grocery store, why couldn’t I make mine early and have it in the freezer ready to go?”
Good thought mom!
So, good news! You can!
Make prepping for Thanksgiving WAY EASIER by knocking out the desserts and having them DONE and READY TO GO!
Bless!
How to Freeze and Make Pumpkin Pie Ahead of Time
- Follow the above recipe and instructions completely. Once the pie is baked, allow it to cool completely. Once cooled, wrap tightly in plastic wrap a couple of times and then with foil making sure it is airtight. Write “Pumpkin Pie” and the date on the outside of foil with a sharpie and place in the freezer for up to 6 months.
- To eat, remove from the freezer and place in the fridge 24 hours before to thaw. Set out on the counter 1-2 hours prior to when needed to enjoy at room temp or enjoy cold straight from the fridge.
Leftover pumpkin pie can be kept covered in the fridge for 4-5 days.
What is Southern Pumpkin Pie Filling Made Of?
It is a simple filling of canned pumpkin, eggs, milk, cream, honey and fall spices.
What Kind of Pumpkin is Used for Pumpkin Pie?
Canned pumpkin only!
Don’t not use canned pumpkin pie filling. They are not the same thing!
More Pumpkin Recipes You Will Love!
- Super Soft Pumpkin Bars with Cream Cheese Frosting
- Addicting Pumpkin Cookies with Brown Butter Glaze
- Pumpkin Spice Trail Mix
- Soft Pumpkin Scones with a Maple Drizzle
More Thanksgiving Recipes!
- Carrot Cake Loaf with Maple Glaze
- Creamy Instant Pot Mac and Cheese
- Southern Cheesy Corn Casserole
- Southern Cheddar Mac and Cheese
- Slow Cooker Green Beans
- Maple Balsamic Roasted Brussel Sprouts
- Broccoli Casserole Made without Velveeta
Southern Pumpkin Pie
- Total Time: 1 Hour 30 Minutes
- Yield: 8–10 1x
Description
Southern Pumpkin Pie is everything you love about a classic pumpkin pie. Smooth and creamy with a flaky homemade crust.
Ingredients
Pie Crust
- 2 Cups Flour
- 6 Tablespoons Butter
- 6 Tablespoons Lard or Shortening
- 1 Teaspoon Salt
- 5 Tablespoons Ice Water + more if needed
- Milk & 1 Tablespoon of Sugar – for brushing the top
Pumpkin Filling
- 1 – 16 Ounce Canned Pumpkin
- 3/4 Cup Honey
- 3 Eggs
- 2/3 Cup Cream
- 1/2 Cup Milk
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Ginger
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Cloves
- 1/2 Teaspoon Salt
Instructions
Pie Crust
*note – this pie crust recipe makes 2 crusts. You will only need one for Pumpkin pie. You can save the other half for another pie, in the fridge for 5 days, or wrap airtight and freeze for up to 6 months.*
- Preheat the oven to 375 degrees.
- In a large bowl, add in flour, salt, cold butter, and lard.
- Using a pastry cutter, cut butter and lard into the flour until the mixture resembles small pea size shapes. If the butter and lard have gotten too warm in the process, pop into the freezer for 5 minutes to chill before continuing.
- Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury (could be all the way up to 10 tablespoons total depending). You want the dough to just begin to come together. Do not add too much water.
- Sprinkle flour out onto the counter and place the dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Cut the dough into 2 equal-sized balls. You will use 1 for this recipe and reserve the other half for another pie or store for later use (see the note above).
- Roll out the dough ball with a rolling pin until about a 1/4 inch thick, or until it is slightly larger than your deep pie plate. NOTE – you want to have an excess dough that hangs over the sides for the edge so make sure you roll out big enough for that.
- Lay the bottom pie crust in the bottom of the pie plate. Make sure you tuck into the edges. Be gentle with the dough. Crimp the edges how you like. Place a piece of wax paper or parchment paper in over the top of the pie crust and push down slightly. Place a jar of baking beans on to and spread out making sure to get to the bottoms and edges. Place the pie crust in the oven to blind bake for 20 minutes.
- Remove from oven, remove beans and paper and continue with the rest of the pumpkin pie recipe *Careful, the beans will be hot.*
Pumpkin Filling
- Stir together pumpkin, honey, and the spices and whisk to combine.
- Add in eggs and whisk.
- Stir in the cream and milk until smooth.
- Pour the pumpkin filling into the blind-baked pie crust and place back in the oven for 55-60 minutes. You want the center to just be set. Do not overbake.
- Remove from the oven and enjoy!
Notes
Leftover pumpkin pie can be kept covered in the fridge for 4-5 days.
To Freeze and Make Pumpkin Pie Ahead of Time
- Follow the above recipe and instructions completely. Once the pie is baked, allow it to cool completely. Once cooled, wrap tightly in plastic wrap a couple of times and then with foil making sure it is airtight. Write “Pumpkin Pie” and the date on the outside of foil with a sharpie and place in the freezer for up to 6 months.
- To eat, remove from the freezer and place in the fridge 24 hours before to thaw. Set out on the counter 1-2 hours prior to when needed to enjoy at room temp or enjoy cold straight from the fridge.
- Prep Time: 30 minutes
- Cook Time: 1 Hour
- Category: Desserts – Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 250
- Sugar: 22.6 g
- Sodium: 148 mg
- Fat: 11.8 g
- Carbohydrates: 33.7 g
- Fiber: 1.3 g
- Protein: 4.2 g
- Cholesterol: 77.9 mg
Keywords: Pumpkin Pie
