This homemade Pumpkin Pie recipe is always my family’s classic addition to our Thanksgiving dessert table. Perfectly spiced and made with fresh or canned pumpkin puree, it’s a crowdpleaser for any fall occasion especially when served with a dollop of whipped cream!
If there’s any dessert I look forward to most during Thanksgiving, it’s my Pumpkin Pie Recipe. It’s easy to assemble in 15 minutes before baking and filled with all of the classic spiced flavors you love. When developing my pumpkin pie years ago, I wanted to base the recipe off of the back of the Libby’s pumpkin puree can (becuase it’s so good!).
I’ve tested it over and over throughout the years to make my personal tweaks to get it just the way I like it. Now it’s a dessert that my girls request over and over during the fall season. I like to use individual spices to customize the pie filling flavor rather than pumpkin pie spice, it’s one of those little tips that make this pie better than all the rest!
If you are a pie lover, my Banoffee Pie and Caramel Apple Pie are two others you should also give a try!
Why You’ll Love this Recipe
- Best classic pumpkin pie recipe. Yes, we’ve all tried so many versions over the years, but if you want a recipe that is layered with lots of spiced flavor, be sure to give this a try!
- Easy for beginner bakers. It’s a simple method to mix the filling in a bowl with a whisk, no fancy equipment necessary. You can even use a store-bought pie crust too if you’d rather not make it from scratch.
- Perfect for making in advance. The holidays are busy, so prepare this pie the day before and the flavor will be even better!
Ingredients
- Unbaked pie crust: I have a great recipe that is linked and also give a video demonstration below. You can also buy a store-bought crust if you’re in a pinch.
- Canned pumpkin puree (or 2 cups homemade pumpkin puree): Just make sure it’s pure pumpkin puree and not pumpkin pie filling.
- Granulated sugar: Sweetens the filling.
- Light brown sugar: Adds another touch of sweetens and a little bit of caramel and molasses flavor.
- Large eggs: Binds the filling together.
- Pure vanilla extract: Make sure it’s pure vanilla extract for the best flavor.
- Cornstarch: A little bit helps to stabilize the filling.
- Ground cinnamon: The warming spice that is the base spice flavor for pumpkin pie.
- Ground ginger: Adds a bit of brightness and tang to each bite.
- Salt: Always add a pinch of salt to your baked goods to help the other flavors become more pronounced.
- Ground cloves: Gives a very deep rich flavor.
- Ground nutmeg: Compliments the cinnamon with a hint of warm, nutty flavor.
- Ground allspice: Also rich in flavor, it tastes almost like cinnamon, cloves, nutmeg, and black pepper all in one spice.
- Evaporated milk: The liquid to make the filling the correct consistency. It adds rich flavor too.
How to make this Easy Pumpkin Pie Recipe
- Whisk the filling. In a large bowl, whisk together the sugar, eggs, pumpkin and vanilla.
- Add the spices and evaporated milk. Whisk in all of the spices, then stir in evaporated milk until everything is combined.
- Bake the pie. Pour into a prepared, unbaked pie crust, and bake at 425 degrees F for 15 minutes. Then reduce the heat to 350 degrees F and continue baking for 40-50 minutes until almost completely set and just barely wobbly in the center.
- Cool the pie completely and serve. Remove the pie from the oven and let cool completely to finish setting up. Slice and serve with sweetened whipped cream.
Did you know? Libby’s is based in Illinois, which produces more canned pumpkin puree than the other top five pumpkin-producing states combined! According to the USDA Economic Research Service, almost 80% of the Illinois pumpkin crop is devoted to pie filling and Illinois produces more than 3x the amount of pumpkins as the next leading state.
Tips for Success
- Avoid underbaking or over-baking the pie. An undercooked pumpkin pie won’t set up all the way and the crust won’t cook all the way through on the bottom. Shake the pie gently and if the center jiggles slightly, then it’s ready to cool. If there is no wobble, then you probably over-baked the pie and it may crack in the center as it cools.
- Always buy pure pumpkin puree. This is different than canned pumpkin filling that is also spiced and sweetened.
- While you can use pumpkin pie spice, I prefer to use individual spices. This allows me to customize the filling more to make it to my liking.
- Start the oven at a hotter temperature, then lower it for the remainder of baking. This is a techqniue to help the filling to set and also the crust to brown from the beginning of baking before the oven temperature is reduced for majority of the cook time.
- Don’t skip the cooling. If there’s any step that’s most important for pumpkin pie, it’s cooling the pie completely to room temperature, then refrigerating! It’s the best pie to make the day before.
Recipe FAQs
Canned pumpkin puree and canned pumpkin pie filling are two different things and you really can’t substitute one for the other without making significant changes to the recipe.
Your pumpkin pie should be slightly wobbly because it will continue to set up as it cools. But if it has a pretty significant jiggle, go ahead and give it another 5 minutes in the oven and check again.
Some people choose to blind-bake their pie crust for pumpkin pie, but I don’t think it’s necessary. The crust will cook through all the way with the baking time called for in the recipe and I find that a blind-bake followed by the long bake time required to set a pumpkin pie too often results in a crust with burnt edges.
Homemade Pie Crust Video
And be sure to check out my post on how to make pie crust! It’s got all my best tips and tricks for getting a perfect pie crust, every time! Plus, a video tutorial on how to make a homemade pie crust!
Storage
Pumpkin pie should not be left out at room temperature for longer than two hours. You should store any leftover pumpkin pie in the refrigerator, where it will keep for 3-4 days.
I get asked a lot about what Thanksgiving menu items can be made ahead and frozen and this pumpkin pie recipe is one that does well with this approach. Just bake, cool completely, then wrap carefully in a couple of layers of plastic wrap and freeze for up to 2 months. Let the pumpkin pie thaw in the fridge overnight, then on the counter for 30-60 minutes before serving.
How to decorate pumpkin pie
Pumpkin pie doesn’t really need to be decorated, but it’s awfully pretty with some leftover pie crust cut into the shapes of leaves and baked separately to garnish the top along with some fresh cranberries.
To make the pie crust leaves, just roll out and cut out the scraps using leaf shaped cookie cutters, then brush with beaten egg and bake for 10-12 minutes at 350 degrees F.
Or you can transfer your sweetened whipped cream into a piping bag and pipe swirls on the pumpkin pie just before serving, then sprinkle with a little ground cinnamon.
More Impressive Thanksgiving Pie Recipes
Best Homemade Pumpkin Pie Recipe
Ingredients
Filling
- 1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin puree)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 Tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 (12-ounce) can evaporated milk
Instructions
- Preheat oven to 425℉ (218℃).
- Prepare the pie crust and line a 9-inch pie plate (affiliate link) with it, crimping the edges. Set in the fridge while preparing the filling.1 [unbaked pie crust]
- In a large bowl, whisk together the pumpkin, sugars, eggs and vanilla.1 (15-ounce) can pumpkin puree, ½ cup (100g) granulated sugar, ½ cup (100g) light brown sugar, 3 large eggs, 1 teaspoon pure vanilla extract
- Add cornstarch, cinnamon, ginger, salt, cloves, nutmeg, and allspice, whisking well to combine. Stir in evaporated milk, then pour into the prepared pie crust.1 Tablespoon cornstarch, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground allspice, 1 (12-ounce) can evaporated milk
- Bake at 425℉ (218℃) for 15 minutes, then reduce the heat to 350℉ (177℃) and continue to bake for another 40-50 minutes until the edges of the pie are set and the center just barely wobbles.
- Allow the pie to cool completely for 3-4 hours, then refrigerate until ready to serve.
Notes
- To Refrigerate: Pumpkin pie should not be left out at room temperature for longer than two hours. You should store any leftover pumpkin pie in the refrigerator, where it will keep for 3-4 days.
- To Freeze: Just bake, cool completely, then wrap carefully in a couple of layers of plastic wrap and freeze for up to 2 months. Let the pumpkin pie thaw in the fridge overnight, then on the counter for 30-60 minutes before serving.
- Avoid underbaking or over-baking the pie. An undercooked pumpkin pie won’t set up all the way and the crust won’t cook all the way through on the bottom. Shake the pie gently and if the center jiggles slightly, then it’s ready to cool. If there is no wobble, then you probably over-baked the pie and it may crack in the center as it cools.
- Always buy pure pumpkin puree. This is different than canned pumpkin filling that is also spiced and sweetened.
- While you can use pumpkin pie spice, I prefer to use individual spices. This allows me to customize the filling more to make it to my liking.
- Start the oven at a hotter temperature, then lower it for the remainder of baking. This is a techqniue to help the filling to set and also the crust to brown from the beginning of baking before the oven temperature is reduced for majority of the cook time.
- Don’t skip the cooling. If there’s any step that’s most important for pumpkin pie, it’s cooling the pie completely to room temperature, then refrigerating! It’s the best pie to make the day before.
Nutrition
More Easy, Homemade Pie Recipes For Pie Lovers
- Dutch Pear & Nutmeg Pie with Streusel Topping
- Arkansas Possum Pie
- Chocolate Cream Pie
- Coconut Cream Pie
- Sweet Potato Pie
What size can of evaporated milk? 5oz, or 12 oz.
It’s a 12-ounce can.