Homemade Pumpkin Pie
This stovetop pumpkin pie uses canned pumpkin puree, egg yolks, and evaporated milk cooked on the stove, then poured into a pre-baked crust—skipping traditional baking for a faster, foolproof result.
-0:00
This stovetop pumpkin pie uses canned pumpkin puree, egg yolks, and evaporated milk cooked on the stove, then poured into a pre-baked crust—skipping traditional baking for a faster, foolproof result.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a medium saucepan, combine the pumpkin puree and egg yolks.
Add the granulated sugar and pumpkin pie spice to the saucepan.
Stir everything together and place the saucepan on the stove over medium-high heat. Heat the mixture, stirring constantly, until it gets hot.
In a separate small bowl, whisk together the evaporated milk and cornstarch until smooth and no lumps remain.
Add a dash of salt to the pumpkin mixture in the saucepan.
Gradually pour the cornstarch and milk mixture into the hot pumpkin mixture, stirring constantly.
Continue to cook, stirring constantly, until the mixture comes to a boil and thickens to a pudding-like consistency.
Once thickened, remove from heat and pour the hot filling into the pre-baked pie crust. Spread evenly.
Allow the pie to cool completely at room temperature.
Once cooled, transfer the pie to the refrigerator and chill for at least 2-3 hours, or until fully set.
Serve chilled, with a dollop of whipped topping if desired.
Refrigerate covered up to 4 days. Reheat gently over low heat on the stovetop or serve chilled; do not freeze.
This recipe is designed for a pre-baked crust. Using an unbaked crust may result in a soggy bottom since the filling isn't baked in the oven. Blind-bake your crust first if using raw dough.
Cornstarch acts as a thickener for the stovetop filling, helping it set to a pie-like consistency without traditional oven baking.
Yes, but drain fresh puree well to remove excess moisture. You'll need about 1 3/4 cups fresh puree to replace one 15-oz can.
The egg whites are optional and used to make a meringue topping. The egg yolks form the filling base.
Cook until the mixture thickens and coats the back of a spoon, about 5–7 minutes over medium heat. It will continue to thicken as it cools.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
