Let’s face it. You’d rather have a homemade pumpkin pie this year than a store-bought one. But who has time to experiment and find the perfect recipe? Well… we do! We’ve done our homework; we’ve conducted our own kitchen experiments and discovered a few tips about how to make your next pumpkin pie ideal. You won’t have to wait until this pie chills before you can enjoy it.

Make pumpkin pie a la mode, enjoy it warm, straight outta the oven with your favorite ice cream. No more having to worry about whether the pie is set. Don’t believe me? Try it, bake this pumpkin pie then dive right in, you’ll see it’s ready to be devoured!

So how’d we do it? Well, after studying a few different pie filling recipes, we noticed most of them contained quite a few eggs. Though eggs can be pretty good thickeners, sometimes they can make a pie runny. Also, why do you need to use condensed milk and evaporated milk? We used a little less liquid, replaced it with some butter and added a good amount of spices. This filling isn’t bland. So how’d the pie thicken without eggs? We used corn starch. Instead of using refined sugar, we used powdered sugar (which is made from corn starch).

And what if you don’t want to bake the pie crust ahead of time? You don’t have to! Just be sure to get ahold of a handy pie crust cover and some aluminum foil. You’ll want to bake this pie for close to an hour, but keep it covered for most of the baking time so that the crust doesn’t burn.

So many details! Why don’t we get straight to the recipe. Ok, ok, here it is: