Pumpkin Pie Recipe

Why You’ll Love This Recipe

Pumpkin Pie is a timeless dessert that brings warmth and comfort to any table, especially during the fall and holiday season. With a buttery, flaky crust and a creamy spiced pumpkin filling, this classic pie delivers the perfect balance of sweetness and spice. Simple to prepare and loved by all, it’s a must-have treat for festive gatherings.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (store-bought or homemade)
canned pumpkin purée
eggs
granulated sugar
brown sugar
ground cinnamon
ground ginger
ground nutmeg
ground cloves or allspice
salt
evaporated milk
whipped cream (for serving, optional)

directions

Preheat your oven to 425°F (220°C).

Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges as desired.

In a large mixing bowl, whisk together the pumpkin purée, eggs, both sugars, spices, and salt.

Gradually add the evaporated milk, whisking until smooth and fully combined.

Pour the filling into the prepared pie crust.

Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.

Let the pie cool on a wire rack for at least 2 hours before serving.

Top with whipped cream if desired.

Servings and timing

This recipe yields 8 slices.
Preparation time: 15 minutes
Baking time: 55-65 minutes
Cooling time: 2 hours
Total time: 3 hours 15 minutes

Variations

Add a splash of maple syrup for a rich depth of flavor.
Use a graham cracker crust for a twist on tradition.
Top with candied pecans for crunch.
Mix in a bit of vanilla extract for added warmth.

storage/reheating

Store leftover pie covered in the refrigerator for up to 4 days.
Serve chilled or at room temperature.
To reheat slices, microwave for 20-30 seconds or warm in a low oven.
Pie can be frozen for up to 2 months—wrap tightly and thaw overnight in the refrigerator.

FAQs

Can I use fresh pumpkin?

Yes, just roast, purée, and drain it well to match the consistency of canned.

Is evaporated milk necessary?

It helps with creaminess, but you can substitute with half-and-half or heavy cream.

Do I need to pre-bake the crust?

Not for this recipe, as the long bake time cooks the crust thoroughly.

Why is my pie cracking?

Overbaking can cause cracks—remove it when the center is just set and jiggles slightly.

Can I make it ahead?

Yes, it’s best made a day in advance to allow full flavor development.

Can I use pumpkin pie spice?

Yes, replace individual spices with about 1½–2 tsp pumpkin pie spice.

Can I make it dairy-free?

Use a dairy-free crust and substitute coconut milk for evaporated milk.

Can I make it gluten-free?

Yes, use a gluten-free pie crust and check all ingredients for gluten content.

What’s the best way to cut clean slices?

Use a sharp knife wiped clean between slices and let the pie cool completely.

Can kids eat this?

Absolutely—it’s sweet, spiced, and alcohol-free.

Conclusion

Pumpkin Pie is a beloved classic that delivers cozy flavor and smooth, spiced richness in every bite. Perfect for holidays or whenever you’re craving something warm and nostalgic, it’s a dessert that never goes out of style. Make it from scratch, top it with whipped cream, and savor the tradition.

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