I would use about a tablespoon of pumpkin pie spice in place of all the other spices. You will still need to add the salt, but none of the other spices.

If I am using pumpkin pie seasoning, does it replace all the others or will I still had some??

I’m sorry to hear that. Assuming that you used the correct measurements, my best guess is that it may have been the texture of the pumpkin puree you used? If you used homemade pumpkin puree, see my notes in the post about how to drain off excess moisture.

Mine turned out super runny and I’m a baker so I’m sad what could I have done wrong? 🙁

I accidentally tasted the pie before it was cooked and MAN, it was tasty!  I used your pumpkin purée recipe and made my own, which those pumpkins alone could be used as a dessert with some brown sugar and butter but ANYWAY… the pies are cooling and my house smells amazing.  I can’t wait to taste the finish product!  

I made two since I had the extra crust.  I did not double the ingredients, I made them separately. 

Hi Diana, I have only tested this recipe with whole milk. If you need a dairy free pumpkin pie, I suggest searching for a recipe that is specifically tested to be dairy free. Good luck!

Thanksgiving is now over and I must say best pumpkin pie. Will be making again. My whole family was talking about how much flavor it had.

Hi Marie, The filling cook time will be the same if you use a blind baked crust. Enjoy!

Thanks!

Hi Sarah, I’m not sure why that happened. It could just be the type of pumpkin that you used. I’m glad that it tasted good!

Yes, I used a deep dish pie dish. Enjoy!

I’m so glad you enjoyed this pie! You can freeze pumpkin pie for up to one month. After baking, let it cool completely and then wrap it tightly with a few layers of plastic wrap, then with a layer of foil. When you’re ready to serve the pie, let it thaw in the refrigerator for 12-24 hours.

What are your thoughts on making ahead and freezing Kristine?

The recipe is delicious, just thinking of how to plan ahead!
Thanks!

My pie turned brown, but tasted fine. What did I do wrong? Lol. I read online sometimes the brown sugar can do this but it seems like nobody else had that problem. I used homemade pumpkin purée and the texture and everything turned out just fine. Ours wasn’t watery at all. Very solid like when you open a can of pumpkin so I didn’t strain it. Tasted good! I was hoping to make and sell these for Thanksgiving, but looks like I’m going to have to try again!

In reply to Kristine.

Hi Kristine, I’ve tried your pumpkin pie recipe, and it was indeed the best pie I’ve eaten. Thank you for sharing..! 🙂

Wow, I found this recipe with one google and had never made pumpkin pie (ever!) and it came out perfect! Thank you so much! I wanted a recipe that was classic but didn’t use evaporated milk AND included the crust and this was that exactly. The detailed instructions, especially about tenting and how to tell when it was done, were really spot-on and helpful. Thanks for making my holiday contribution so much easier!!