Best Pumpkin Pie Recipe

Why You’ll Love This Recipe

This Best Pumpkin Pie Recipe delivers the classic holiday dessert with a rich, spiced pumpkin filling and a buttery, flaky crust. Perfect for Thanksgiving or any fall gathering, it’s easy to make and sure to impress with its creamy texture and warm, aromatic flavor. Whether served with whipped cream or on its own, this pie brings comfort and tradition to every slice.

ingredients

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

pie crust (store-bought or homemade)pumpkin purée (not pumpkin pie filling)eggsgranulated sugarsweetened condensed milkground cinnamonground gingerground nutmegground clovesaltvanilla extractwhipped cream (optional, for serving)

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 and place it in the refrigerator to chill while preparing the filling.

In a large mixing bowl, whisk together the pumpkin purée, eggs, and granulated sugar until smooth.

Add the sweetened condensed milk, vanilla extract, and spices (cinnamon, ginger, nutmeg, cloves, salt) and mix until well combined.

Pour the filling into the prepared pie crust.

Bake at 425°F (220°C) for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the center is set and a knife inserted near the center comes out clean.

Cool the pie completely on a wire rack. Chill for at least 2 hours before serving.

Top with whipped cream if desired.

Servings and timing

This recipe yields 8 slices.Preparation time: 15 minutesBaking time: 50-55 minutesCooling time: 2 hoursTotal time: approx. 3 hours 10 minutes

Variations

Use brown sugar for a deeper caramel flavor.

Add a splash of maple syrup or bourbon for extra richness.

Top with candied pecans or a sprinkle of cinnamon sugar for a crunchy finish.

Use a graham cracker crust for a different texture.

storage/reheating

Store leftover pumpkin pie covered in the refrigerator for up to 4 days.Freeze tightly wrapped slices for up to 2 months.Thaw overnight in the fridge and reheat individual slices in the microwave for 10-15 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not watery.

Why is my pie cracked on top?

Overbaking or rapid cooling can cause cracks. Try not to overbake and cool it gradually.

Do I need to pre-bake the crust?

No, not for this recipe. It bakes together with the filling.

Can I make it dairy-free?

Yes, use coconut milk and a dairy-free crust.

How do I know when it’s done?

The center should be slightly jiggly, and a knife inserted near the center should come out clean.

Can I use pumpkin pie spice?

Yes, substitute 2-3 teaspoons for the individual spices.

Is it okay to use evaporated milk?

Yes, but you’ll need to adjust sugar to taste since it’s less sweet than sweetened condensed milk.

Can I make this ahead of time?

Absolutely! Make it a day in advance and chill until ready to serve.

What’s the best way to serve it?

Chilled or at room temperature with whipped cream or vanilla ice cream.

How thick should the filling be?

Smooth and pourable—not too runny or too stiff.

Conclusion

The Best Pumpkin Pie Recipe is a must-have for your fall and holiday table. With its silky texture, warm spices, and buttery crust, it’s a timeless dessert that brings everyone together. Easy to make and even easier to love, this pie is a delicious celebration of the season.

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