This Southern pumpkin pie is a classic holiday staple, made effortlessly in just one bowl with 10 pantry staple ingredients, including canned pumpkin puree, milk, cream, and honey for sweetness. Baked to perfection in a flaky homemade pie crust at 375°F for an hour, it's an easy and delicious treat that captures the essence of Southern tradition. Recipe yields 8 slices.
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, and as a Southern cook, one she taught me to make at a very early age around the holidays.
She taught me to make this along with other Southern holiday dessert staples like Pecan Pie and Apple Pie and all of them are made with her flaky homemade pie crust - no other exceptions!
And the best part - it's so easy to make! Serve it with a large dollop of homemade whipped cream and y'all I am in pumpkin heaven!
Gosh - my mouth is watering thinking about it! Lets bake!
Welcome to my kitchen, lets bake together!
First thing, prep the pie crust. Make with ½ recipe of my Southern pie crust (or make the whole thing and have another crust ready to make boozy bourbon bacon and pecan pie while you're in the pie-making zone).
⭐️ Heather's Modern Day Southern Girl Tip ⭐️ - we are keeping it simple when it comes to the crust. While making your own crust does take a little more effort and time, the taste and payoff is SO WORTH it IMO compared to store bought. But.....we aren't going to blind bake first .... GASP! I know! Skip this step and time an adjust pour the filling straight into the unbaked shell and bake them all together. And while the bottom of the crust may not be 1 million flaky layers, the sides and top will. This is just my hot take on making a homemade recipe just a smidge easier. 😉
Recipe
Southern Pumpkin Pie with Canned Pumpkin Puree
- Total Time: 1 Hour 30 Minutes
- Yield: 8 1x
Description
This Southern pumpkin pie is a classic holiday staple, made effortlessly in just one bowl with 10 pantry staple ingredients, including canned pumpkin puree, milk, cream, and honey for sweetness. Baked to perfection in a flaky homemade pie crust at 375°F for an hour, it's an easy and delicious treat that captures the essence of Southern tradition. Recipe yields 8 slices.
Ingredients
Pie Crust
Pumpkin Filling
- 1 - 16 Ounce Canned Pumpkin Puree
- ¾ Cup Honey
- 3 Eggs
- ⅔ Cup Cream
- ½ Cup Milk
- 1 Teaspoon Cinnamon
- ½ Teaspoon Salt
- ½ Teaspoon Ginger
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Cloves
Instructions
Pie Crust
- Follow the pie crust recipe instructions-you'll only need one crust for this pie. You can either make half the recipe or make the full batch and save the extra crust for another pie or recipe.
Pumpkin Filling
- Add pumpkin, honey, and spices to a large bowl 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 it back in the oven for 55-60 minutes. You want the center just to 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 for the Holidays
- 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 the 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 before 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
