Go Back
+ servings

Classic Pumpkin Pie {real food recipe}

A classic pumpkin pie made from scratch
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 198kcal
Author Libby


  • 15 oz pumpkin puree
  • 8 oz evaporated milk homemade or store-bought
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 1/4 honey
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ginger
  • 1/8 tsp. ground cloves
  • 1 unbaked pie shell
  • whipped cream for topping


For the evaporated milk

  • Pour 16 ounces of cold milk in a small saucepan. Heat on low for approximately 2.5 hours, until the milk has reduced to about half of its original quantity.

For the pie

  • Preheat oven to 425 degrees.
  • Prepare your pie crust, using a standard size pie plate.
  • In a mixing bowl, combine the pumpkin puree and the evaporated milk.
  • Add the two eggs as you stir.
  • Drizzle the maple syrup and honey into your mixture.
  • Stirring vigorously, add the salt and seasonings.
  • Pour the pie filling into the unbaked pie crust.
  • Bake for 15 minutes, then lower the oven temperature to 350 degrees. Continue baking for approximately 30 minutes, or until the middle is set.

For the whipped cream

  • Amy added raw milk cream to her stand mixer and mixed until the cream became stiff. Add a bit of sugar for some sweetness, if you like!


Monitor your crust so that it doesn't burn. Cover the edges with aluminum foil, if needed.


Serving: 1g | Calories: 198kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 255mg | Potassium: 253mg | Fiber: 2g | Sugar: 10g | Vitamin A: 8400IU | Vitamin C: 2.8mg | Calcium: 112mg | Iron: 1.6mg