This classic pumpkin pie recipe is creamy, warmly spiced, and easy to make with simple ingredients. The smooth pumpkin filling bakes inside a flaky pie crust for a comforting homemade dessert.
It is perfect for Thanksgiving, fall dinners, holiday gatherings, or whenever you want an easy pumpkin dessert.
Why You’ll Love This Pumpkin Pie
- Creamy, smooth pumpkin filling
- Warm spices without an overpowering flavor
- Easy to prepare with canned pumpkin
- Great make-ahead Thanksgiving dessert
- Delicious served warm, chilled, or with whipped cream
Recipe Details
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Cooling Time: 2 hours
Total Time: About 3 hours
Servings: 8
Yield: 1 9-inch pie
Course: Dessert
Cuisine: American
Method: Baking
Ingredients
For the Pie
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C). Place the unbaked pie crust in a 9-inch pie dish and gently press it into the bottom and sides. Trim or crimp the edges as desired.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, and vanilla extract until smooth.
- Add the cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the spices are evenly incorporated and the filling is smooth.
- Pour the pumpkin filling into the prepared pie crust. Carefully transfer the pie to the oven.
- Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until the edges are set and the center still has a slight wobble when gently shaken.
- Remove the pie from the oven and place it on a cooling rack. Let it cool completely before slicing so the filling has time to set.
- Serve at room temperature or chilled with whipped cream if desired.
Tips
Use pumpkin puree, not pumpkin pie filling. Pumpkin puree contains plain cooked pumpkin, while pumpkin pie filling already contains sugar and spices.
Do not overbake the pie. The center should still have a slight jiggle when the pie comes out of the oven. It will continue to set as it cools.
Let it cool completely. Cutting the pie too soon can result in a softer filling that does not hold its shape.
Watch the crust. If the edges begin browning too quickly, loosely cover them with aluminum foil or a pie shield during the second part of baking.
Variations
For a stronger spice flavor, add a little extra cinnamon or ginger.
For a slightly richer pie, replace a small portion of the evaporated milk with heavy cream.
For a decorative Thanksgiving pie, use leftover pie dough to create small leaves or other shapes and place them around the crust before baking.
Storage
Cover the cooled pumpkin pie and refrigerate for up to 4 days.
The pie can be made a day ahead, making it especially convenient for Thanksgiving and other holiday gatherings.
Recipe FAQ
Can I make pumpkin pie ahead of time?
Yes. Pumpkin pie can be made a day ahead and refrigerated until ready to serve.
Why is my pumpkin pie still jiggly?
A slight jiggle in the center is normal when the pie comes out of the oven. The filling continues to set as it cools.
Can I use homemade pumpkin puree?
Yes, although homemade pumpkin puree can contain more moisture than canned pumpkin. If it is very watery, drain some of the excess liquid before using it.
Does pumpkin pie need to be refrigerated?
Yes. Because the filling contains eggs and dairy, the cooled pie should be stored in the refrigerator.
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