This Easy Homemade Pumpkin Pie recipe is a classic addition to any Thanksgiving dessert table! Perfectly spiced and made with fresh or canned pumpkin puree, this pleasing pumpkin pie is perfect with a dollop of sweetened whipped cream!
Pumpkin pie is a fall favorite and timeless classic that isn’t going out of style anytime soon. Finding the best American pumpkin pie recipe comes down to finding one that both simple and delicious. After all, many people make their pies the day before the holiday rush, so cutting down on effort in the kitchen is always well appreciated by the cook.
Truthfully, this pumpkin pie recipe is pretty close to the one on the back of the Libby's can of pumpkin puree. It's such a classic recipe that I didn't want to deviate too much from it, especially since it's the pumpkin pie that many of us grew up with. But I made a few tiny tweaks here and there to get it just the way I like it.
Making a pumpkin pie from scratch really isn’t hard! Don't be intimidated by the number of spices in the recipe--making a pie with multiple spices instead of relying on the one-stop-shop pumpkin spice gives you so much more depth and control over the flavors and it’s well worth it!
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!
How to make this easy pumpkin pie recipe
- In a large bowl, whisk together the sugar, eggs, pumpkin and vanilla.
- Whisk in all of the spices, then stir in evaporated milk until everything is combined.
- 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.
- 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.
Can pumpkin pie filling be substituted for pumpkin puree?
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.
How do you know if pumpkin pie is undercooked?
Like most baked goods, one of the tricks to a really wonderful pumpkin pie is making sure it isn't overbaked or underbaked. An undercooked pumpkin pie won't set up all the way and the crust won't cook all the way through on the bottom. But it can be tricky to tell when a pumpkin pie is really done.
My preferred approach to knowing if my pumpkin pie has baked long enough is to check to see how it jiggles when you shake the pan a little. A perfectly baked pumpkin pie will be ever so slighly wobbly in the center and set around the edges. If it appears firm all the way through with no wobble at all, there is a good chance the pie will crack down the center once it cools from having been overbaked.
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.
Do you bake the pie crust first for pumpkin pie?
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.
Does pumpkin pie need to be refrigerated?
Yes, 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.
Can you freeze pumpkin pie?
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. 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 Easy, Homemade Pie Recipes For Pie Lovers
- Dutch Pear & Nutmeg Pie with Streusel Topping
- Cranberry Apple Pie
- Strawberry Rhubarb Pie
- Red, White, and Blueberry Cream Pie
- Arkansas Possum Pie
- Strawberry Pretzel Icebox Pie
- No-Bake Sour Cream Lemon Pie
- Old-Fashioned Banana Cream Pie
- Chocolate Cream Pie
- Coconut Cream Pie
- Sweet Potato Pie
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Easy Homemade Pumpkin Pie
- 1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin puree)
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 Tablespoon cornstarch
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- 1 can evaporated milk
- Preheat oven to 425 degrees F.
- Prepare the pie crust and line a 9-inch pie plate with it, crimping the edges. Set in the fridge while preparing the filling.
- In a large bowl, whisk together the pumpkin, sugars, eggs and vanilla.
- Add cornstarch, cinnamon, ginger, salt, cloves, nutmeg, and allspice, whisking well to combine. Stir in evaporated milk, then pour into the prepared pie crust.
- Bake at 425 degrees F for 15 minutes, then reduce the heat to 350 degrees F 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.