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Easy Pumpkin Pie

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This easy Pumpkin Pie is rich, creamy, and packed with warm fall flavors. Served with a dollop of fluffy whipped cream, this classic dessert is a must-try for pumpkin lovers!

A slice of Pumpkin Pie with Homemade Whipped Cream.

Classic Pumpkin Pie

With fall on its way (how is summer almost over?), I wanted to share this homemade pumpkin pie today. While making a homemade pumpkin pie might seem intimidating, this recipe is actually super easy to make. Plus, it’s definitely worth the effort to make your own (goodbye store-bought pies).

The filling is loaded with sweet pumpkin and warm fall spices. Its creaminess is the perfect complement to the crisp and buttery crust. As for the pictures, I am terrible at making a pie crust but who cares what the crust looks like when the pie tastes this amazing. Am I right?

Feel free to use either a homemade or store-bought pie crust, but beware that this recipe makes a lot of filling. 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. I have published a full tutorial for my easy-to-follow crust recipe, which I have linked below.

What You’ll Need

This pumpkin pie is made with simple ingredients. Here’s everything you’ll need to make this traditional treat:

  • Pie Crust: Here is my no-fail, easy pie crust recipe which includes a tutorial to blind bake. You can also make this with a gluten-free crust.
  • Sugar: Both granulated and light brown.
  • Pumpkin: Make sure to use pumpkin puree, not pie filling.
  • Spices: Cinnamon, ginger, nutmeg, and cloves.
  • Salt: Enhances flavor.
  • Eggs: Acts as a binding agent.
  • Evaporated Milk: Adds a rich and creamy texture.
  • Whole Milk: Adds creaminess and moisture.
All of the ingredients to make this pumpkin pie, except for the crust.

How to Make Pumpkin Pie

With just 5 simple steps, this pumpkin pie is easy to make! Here’s everything you have to do:

Prepare the pie crust. Prepare and partially blind bake a 9-inch pie crust. This will help to prevent a soggy bottom.

The partially baked crust.

Make the pumpkin filling. Combine the pumpkin, both sugars, salt, and spices in a large mixing bowl. Once that’s mixed, add the eggs and beat. Once well incorporated, slowly pour both kinds of milk into the batter and mix until everything is 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° 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 Your Pie is Done

One of the most challenging things about baking pumpkin pie is knowing when the pie has finished baking. Undercooking will lead to a soft, mushy texture but overcooking will make it hard, crunchy, and bitter.

To avoid this, I recommend inserting a knife or toothpick into the center. If they come out clean, then it’s 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.

A slice of Pumpkin Pie with Homemade Whipped Cream.

Tips for Success

Although this is an easy recipe, baking can be challenging. Here are a few tips for making this fall pie:

  • Use a deep dish pizza pan: This recipe makes a lot of filling, so I recommend using a deeper pan.
  • 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 edes of the pie.
  • Don’t worry if your pie cracks: It’s normal for the top of the filling to crack. This won’t affect the texture or flavor of your pie.
A fork cutting into a slice of Pumpkin Pie with Homemade Whipped Cream.

Topping Ideas

While a slice of pumpkin pie is amazing on its own, there are so many different toppings that can further elevate this treat. Some of my favorite things to serve it with are:

  • Ice Cream: Whether homemade or store-bought, ice cream adds a temperature contrast that rounds out this dish.
  • 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 a store-bought one.
  • Toasted Nuts: You can also top the filling with toasted nuts like almonds or pecans for added crunch.
A slice of Pumpkin Pie with Homemade Whipped Cream.

How to Store Leftovers

This simple 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.

Can I Freeze This?

Yes, 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.

A slice of Pumpkin Pie with Homemade Whipped Cream with a piece taken out from a fork.

More Pumpkin Desserts to Try

If you liked this pumpkin pie, here are a few other pumpkin desserts that I think you’d enjoy:

a slice of pumpkin pie topped with whipped cream on a white plate

Easy Pumpkin Pie

  • Author: Julianne Dell
  • Prep Time: 2 hours
  • Cook Time: 50 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 8-10 slices


Easy Pumpkin Pie is rich, creamy, and packed with warm fall flavors. Served with a dollop of fluffy whipped cream, this classic dessert is a must-try for pumpkin lovers!


  • 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


  1. Prepare a 9-inch pie crust and partially blind bake it.
  2. In a large mixing bowl, combine the pumpkin puree with the granulated and brown sugar, salt and all spices. Mix to combine.
  3. Next add the eggs and beat until well combined. Then slowly add the milks and mix until incorporated.
  4. Pour the filling in the partially baked crust. Bake at 425° for 15 minutes and then reduce the oven to 350°F for approximately 35 minutes. The center will be slightly giggly. Cool completely prior to serving.
  5. Serve with whipped cream. 


  • 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.
  • Follow the full tutorial for the pie crust including how to blind bake it 
Nutrition Information:
1 slice
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: how to make a pumpkin pie, homemade pumpkin pie, best pumpkin pie

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