Served with a dollop of fluffy whipped cream, there’s nothing more classic than a slice of pumpkin pie at Thanksgiving! This easy homemade pumpkin pie recipe is rich, creamy, and packed with warm fall flavors inside a flaky pie crust. I’ll show you how to make this traditional dessert from scratch using only 7 ingredients.
Fall is here, so, naturally, a crackin’ pumpkin pie recipe is in order. I’ve been making the same classic homemade pumpkin pie every year (with the odd variation, like this chocolate-spiced version), and it never fails. The filling is loaded with sweet pumpkin purée and warm fall spices. The creaminess from the evaporated milk is the perfect complement to the crisp and buttery pie crust. This is the BEST pumpkin pie I’ve ever made, perfect for Thanksgiving dessert and easy enough to make all season long.
Why I Know You’ll Love This Thanksgiving Pumpkin Pie Recipe
- Quick and easy. Homemade pumpkin pie might sound intimidating, but this recipe keeps things super simple. I’m here to walk you through how to make the PERFECT pumpkin pie. It’s 1000% worth the effort (goodbye, store-bought pies).
- Creamy texture. The easy filling for this pie is just… Words cannot do it justice. Rich, creamy, melt-in-your-mouth and full of cozy pumpkin and spice. Every bite is better than the last, it’s an exercise in restraint to not devour the whole pie in one go.
- Classic. There aren’t many things better than a classic pie recipe, one that you can come back to year after year. I love this pumpkin pie recipe and I just know it’s going to become a fall baking tradition in your house, too!
Ingredient Notes
This pumpkin pie is made with simple ingredients, and I’ve included some notes below. Be sure to scroll to the recipe card for the full ingredient amounts and recipe instructions.
- Pie Crust – You can make your pie crust from scratch or use your favorite refrigerated or frozen pie crust (see below). You can also make this pumpkin pie recipe with a gluten-free crust.
- Sugar – This pumpkin pie recipe uses a combination of granulated sugar and light brown sugar, for an even more caramelized flavor. Regular brown sugar also works.
- Pumpkin – Make sure to use real canned pumpkin puree, not pumpkin pie filling (see below).
- Spices – Pumpkin pie calls for the full monty of fall spices: cinnamon, ginger, nutmeg, and cloves. You can substitute the individual spices in this recipe with 1 tablespoon of pumpkin pie spice. I also add a pinch of salt to the pumpkin pie filling.
- Eggs – Eggs help bind the pie ingredients so that the filling sets up.
- Evaporated Milk – Adds a light and creamy texture. Make sure to use the unsweetened kind, and not sweetened condensed milk. Sweetened condensed milk will make this pumpkin pie overly sweet.
- Whole Milk – Whole milk is best for its fat content, but technically, any type of milk works here.
Is Pumpkin the Same as Pumpkin Pie Filling?
No. Pumpkin puree is 100% pure canned pumpkin, with nothing else added. Meanwhile, pumpkin pie filling is a ready-made filling that includes other ingredients like spices and thickeners. Both come in cans, so make sure that you read the labels! They aren’t the same and aren’t interchangeable.
The Perfect Pumpkin Pie Crust
When it comes to homemade pumpkin pie, you have two traditional options for a crust: a Graham cracker crust or a flaky pie crust. I’ve used my no-fail, easy pie crust recipe for my pumpkin pie. This is the same crust that I use for my favorite homemade apple pie.
Regardless of the crust you use, you’ll need to prepare and blind-bake it first. If needed, I have a tutorial on how to blind bake a pie crust. Since the filling for a pumpkin pie is very liquid, blind baking helps to prevent a soggy bottom.
Of course, you can use a store-bought pie crust to make this pie recipe. In this case, follow any handling and par-baking directions on the package before you make your pie.
How to Make Pumpkin Pie
With just 5 simple steps, this homemade pumpkin pie recipe is easy to make. If you’re new to baking pies, I’ve put together the step-by-step overview below, including photos to walk you through it. You’ll find the printable instructions in the recipe card below the post.
- Prepare the pie crust. First, you’ll prepare and blind bake the pie crust of your choice (see above). I usually par-bake my crust at 375ºF, and then afterward, I’ll put the oven up to 425ºF to get it ready for the pie. In the meantime, allow the pie crust to cool while you make your filling.
- Start the pumpkin pie filling. In a bowl, combine the pumpkin, both sugars, salt, and spices in a large mixing bowl. Once that’s mixed, add the eggs and beat.
- Mix in the evaporated milk. When everything is well incorporated, slowly pour both the evaporated milk and whole milk into the batter and mix until it’s fully combined.
- Bake the pie. Pour the filling into the crust (it should already be partially baked). Then, bake it at 425°F for 15 minutes before reducing to 350°F for another 35 minutes. The center of the pie should be slightly jiggly but not wet. If you notice the crust is browning too quickly, throw on a pie shield for the last 15 minutes of baking. Allow it to cool completely before cutting.
How to Tell When Pumpkin Pie is Done Baking
To tell if your pie is ready, insert a knife or toothpick into the center. If it comes out clean, your pie is done. The other way to tell whether or not it’s time to take your pie out of the oven is if it’s slightly jiggly. If it’s still super wet, it needs a few more minutes to bake. Remember to check your pie! Undercooking will lead to a soft, mushy texture but overcooking will make it hard, crunchy, and bitter.
Tips for Making the Best Pumpkin Pie
- Use a deep dish pizza pan. This recipe makes a lot of filling, so I recommend using a deeper pan.
- Feel free to use either a homemade or store-bought pie crust. If you do end up using a pre-made crust, I recommend only filling it 3/4 of the way and adjusting the baking time.
- Bake high, then low. You’ll bake this pumpkin pie at a high temperature to start (425ºF) and then lower the temperature afterward (to 350ºF). The high heat helps set the crust, while the lower temperature lets the custard bake evenly. This is a helpful trick for preventing a runny pie or cracked top.
- Add dough stripes. Since blind baking can cause the crust to shrink, I usually follow Sally’s recommendation to add dough stripes, but this does require extra 9-inch pie crust. If you have leftover crust, you can use small cookie cutters and cut out some pie crust shapes to place along the edges of the pie.
- Don’t worry if your pie cracks. It’s normal for the top of the filling to crack on pumpkin pies. This won’t affect the texture or flavor of your pie, and you can always cover it with whipped cream! See below for more easy topping ideas.
This ruffled-edge 9-inch pie plate is my favorite dish. It’s simple yet elegant with a fluted edge.
These handy pie weights can be used when blind baking a crust to help the pie maintain it’s shape while par-baking. These are natural food-safe ceramic stoneware and heat safe up to 480 F.
Frequently Asked Questions
Evaporated milk yields a lighter and airier pumpkin pie. Sweetened condensed milk has a more dense texture, however, because one contains sugar and the other doesn’t, you can’t simply substitute one for the other.
Don’t forget to blind-bake the pie crust. Blind-baking can help prevent the crust from becoming overly soggy once the filling is added. Also, bake your pumpkin pie in a metal pie plate. Metal pans transfer heat more quickly than glass or stoneware pans.
Serving Suggestions
While a slice of classic pumpkin pie is amazing on its own, there are so many different toppings that can further elevate your dessert. Some of my favorite pie toppings include:
- Ice cream. Whether homemade or store-bought, ice cream is always a perfect pairing with a slice of pie. Try this homemade pumpkin ice cream to double up on the flavor!
- Whipped cream. I recommend serving this pie with a dollop of homemade whipped cream on top, but you can just as easily top it with store-bought whipped cream or Cool Whip.
- Toasted nuts. You can also top the filling with toasted nuts like almonds or pecans for added crunch.
How to Store Leftovers
- Refrigerate. This simple pumpkin pie can be stored for up to four days after baking. Since the filling is made with eggs, it needs to be kept in the refrigerator. Just make sure to allow the pie to cool completely before covering with foil (or plastic seal) and refrigerating.
- Freeze. You can freeze pumpkin pie for up to one month! As described above, first let the pie cool completely. Once that’s done, wrap in one layer of plastic wrap, then also in aluminum foil. When you’re ready to eat it, thaw the wrapped pie in the refrigerator (either for a few hours or overnight) before serving.
More Pumpkin Dessert Recipes
Easy Pumpkin Pie Recipe
- Prep Time: 2 hours
- Cook Time: 50 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This homemade pumpkin pie recipe is rich, creamy, and packed with warm spices. It’s easy to make from scratch, and the perfect Thanksgiving dessert served with a dollop of whipped cream!
Ingredients
- 1 pie crust recipe, partially baked
- 1 can (15oz/425g) pumpkin puree (not pumpkin pie filling)
- ½ cup (95g) granulated sugar
- ¼ cup (55g) light brown sugar
- 1 ¼ teaspoon (3g) ground cinnamon
- 1 teaspoon (2.5g) ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs, beaten
- ¾ cup (177ml) evaporated milk
- ¾ cup (177ml) whole milk
Instructions
- Prepare a 9-inch pie crust and partially blind bake it.
- In a large mixing bowl, combine the pumpkin puree with the granulated and brown sugar, salt and all spices. Mix to combine.
- Next, add the eggs and beat until well combined. Then slowly add the milks and mix until incorporated.
- Pour the filling into the partially baked crust. Bake at 425° for 15 minutes and then reduce the oven to 350°F for approximately 35-40 minutes. The center will be slightly giggly. Cool completely prior to serving.
- Serve with whipped cream.
Notes
- A store-bought crust is not large enough for the filling, so if you are using one I recommend only filling it 3/4 of the way and adjusting the bake time accordingly.
- The pie crust should be partially baked. Here’s the full tutorial. The oven temperature is 375 for the blind bake. So when preheating the oven, start there. Then while the pie crust cools a bit, turn up the heat to 425.
- This is my easy, no-fail pie-crust
- Storage:
- Fridge: Can be stored for up to four days after baking. Just make sure to allow the pie to cool completely before covering with foil (or plastic seal) and refrigerate.
- Freezer: You can freeze pumpkin pie for up to one month! As described above, first let the pie cool completely. Once that’s done, wrap in one layer of plastic wrap, then also in aluminum foil. When you’re ready to eat it, thaw the wrapped pie in the refrigerator (either for a few hours or overnight) before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 351
- Sugar: 23.8g
- Sodium: 366mg
- Fat: 14.8g
- Carbohydrates: 47g
- Fiber: 2.5g
- Protein: 8.7g
- Cholesterol: 124mg
