There’s nothing quite like the warm, spicy aroma of a homemade pumpkin pie baking in the oven – it’s pure comfort in dessert form! This recipe combines a buttery, flaky crust with a creamy, perfectly spiced filling that’s just the right balance of sweet and smooth.
Whether it’s for a cozy family dinner or a festive holiday gathering, this pie is sure to be a crowd-pleaser everyone will love.
Why you’ll love this recipe
- Classic flavor – This pumpkin pie has the perfect balance of warm spices and creamy texture, paired with a buttery homemade crust that’s easy to master.
- Make-ahead friendly – You can prepare it ahead of time, making it perfect for stress-free holiday entertaining.
- Versatile and customizable – Whether you enjoy it warm, chilled, plain, or topped with whipped cream, this pie is a crowd-pleaser that suits any occasion!
Pumpkin Pie is probably my favorite Thanksgiving recipe of them all… I mean, next to Sweet Potato Casserole, Twice Baked Sweet Potatoes and Hot Apple Cider, of course!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Pie crust shortcut: I love using homemade pie crust, but feel free to use a ready-made pie crust if you’re short on time or want to make this recipe even easier.
- Rich and creamy filling: You can substitute half-and-half or heavy cream for the evaporated milk to create an even richer pie filling.
- Adjust the spice level: If you prefer a milder flavor, cut back on the pumpkin pie spice. For a bit more kick, try adding a pinch of extra ground ginger or even freshly grated nutmeg. You can make your own pumpkin spice mix, if you prefer!
- Sugar swap: Use all granulated sugar if you don’t have light brown sugar on hand; the pie will still be delicious.
- Fresh pumpkin option: Replace the canned pumpkin with 2 cups of well-drained homemade pumpkin puree for a fresh and personal touch.
- Vanilla boost: If you’re a fan of vanilla, a few extra drops of vanilla extract can enhance the flavor even more.
How to make pumpkin pie
Let’s make this pumpkin pie together! Follow along, and I’ll walk you through every step:
1. Prepare the pie crust
First, let’s get started with the crust. Either have your own pie crust from scratch ready, or use a store-bought one. If you need to roll it out, sprinkle a bit of flour on your counter and rolling pin. Roll out the dough so it’s just a little bigger than your pie dish.
Butter your pie dish generously, then gently lay the dough inside, pressing it into the bottom and up the sides. Fold the edges under to make a nice rim, and flute them for that classic pie look.
Don’t stress if it’s not perfect – rustic is beautiful! Place the pie dish in the fridge for at least 30 minutes while we get the filling ready.
2. Make the pumpkin pie filling
Now comes the fun part – making that creamy, dreamy filling! Preheat your oven to 425°F and pop a baking sheet into the lower half of the oven to heat up. This will help your crust bake evenly.
In a big bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin puree, evaporated milk, vanilla, and all those delicious spices.
Give it a good mix until it’s smooth and everything is combined. If you taste a little spoonful at this stage (no judgment here!), you’ll already know how good this pie will be.
3. Assemble and bake
Take your pie crust out of the fridge and pour in the filling, right up to the top. If you have a little filling left over, no worries – pour it into a ramekin and bake it alongside the pie for a little pumpkin custard treat.
Place your pie on the preheated baking sheet and bake at 425°F for 15 minutes. Then, lower the oven temperature to 375°F and bake for another 35-45 minutes.
Keep an eye on it – when the filling is set (it should jiggle slightly but not slosh in the center), you’re good to go. If the edges of the crust start to brown too quickly, cover them with foil or a pie shield to prevent burning.
4. Cool and enjoy
When the pie is done, turn off the oven, crack the door open, and let it sit in there for 15-30 minutes. This helps it cool gently and prevents cracks in the filling.
Then, move it to a wire rack and let it cool completely for about 2 hours. If you’re planning to serve it later, pop it in the fridge – it’ll keep beautifully for up to two days.
Slice it up, add a dollop of whipped cream if you’d like, and enjoy every bite. This pie is pure pumpkin magic, and it’s even better when shared with loved ones!
Top tips for baking success
- Chill the pastry well: Cold pastry is the key to a flaky crust. Keep it chilled before rolling it out, after fitting it into the dish, and right before baking.
- Prevent a soggy bottom: Preheat your oven thoroughly and place a baking sheet in the lower half to heat up while the oven preheats. This helps the crust bake evenly and stay crisp.
- Bake right after filling: Once the crust is filled with the pumpkin mixture, bake it immediately. Letting it sit too long can cause the crust to absorb moisture.
- Don’t skip the resting time: After baking, let the pie rest in the oven with the door cracked open for 15-30 minutes. This gentle cooling helps prevent cracks from forming on the surface.
- Cool completely on a wire rack: Let the pie cool completely in its dish on a wire rack. This ensures the filling sets properly and makes it easier to slice.
- Use a pie shield or foil: Cover the edges of the crust partway through baking to prevent them from overbrowning or burning.
- Check for doneness carefully: The filling should jiggle slightly in the center but not slosh. Overbaking can cause cracks or make the filling too firm.
- Customize the spice level: Adjust the pumpkin pie spice to suit your taste. Add a pinch of ground ginger or freshly grated nutmeg for extra warmth, or tone it down for a milder pie.
- Check your pie dish size: A standard 9-inch pie dish works best for this recipe. If you’re using a different size, you may need to adjust the filling amount or baking time.
- Refrigerate for clean slices: For picture-perfect slices, chill the pie in the fridge for a few hours before serving. This makes the filling firmer and easier to cut.
Helpful recipe hints
Recipe variations
- Streusel-topped pumpkin pie: Sprinkle a buttery cinnamon streusel on top of the pie halfway through baking for a sweet and crumbly topping that adds texture and flavor.
- Candied pecan layer: Line the bottom of the pie crust with chopped candied pecans before adding the filling. They’ll create a sweet, crunchy surprise in every bite.
- Pie crust cut-out decorations: Use extra pie dough to cut out festive shapes like leaves or pumpkins. Bake them separately, then arrange them on top of the baked pie for a decorative touch.
- Sugared cranberry garnish: Top the cooled pie with sugared cranberries for a pop of color and a festive, tart-sweet contrast to the creamy filling.
- Chocolate twist: Stir a handful of mini chocolate chips into the filling.
- Caramel swirl pumpkin pie: Drizzle a few spoonfuls of caramel sauce over the filling before baking, and lightly swirl it in with a toothpick for a marbled effect.
- Ginger snap crust: Swap the traditional pie crust for a crushed ginger snap cookie crust for extra spice and crunch.
- Mini pumpkin pies: Use a muffin tin to create individual-sized pumpkin pies. Perfect for parties!
Storage tips
Room temperature: If you’re serving the pie the same day, it can sit at room temperature for up to 2 hours. After that, it’s best to refrigerate it to keep it fresh.
Refrigerator: Store your pumpkin pie (or any leftovers!) in the fridge, covered loosely with plastic wrap or foil, for up to 2 days. Make sure it’s completely cooled before covering to prevent condensation from making the crust soggy.
Freezing: Yes, you can freeze pumpkin pie! Once the pie is completely cooled, wrap it tightly in plastic wrap and then in a layer of foil. It will keep in the freezer for up to a month. Thaw it in the fridge overnight before serving.
Reheating: If you prefer your pie warm, reheat individual slices in the microwave for 10-15 seconds. To reheat the whole pie, cover it loosely with foil and warm it in a 350°F oven for about 10-15 minutes.
Serving ideas
- Classic toppings: Keep it simple with a dollop of whipped cream or a scoop of vanilla ice cream, and add a light dusting of cinnamon or pumpkin pie spice for a classic touch.
- Sweet drizzles: Elevate each slice with a drizzle of caramel sauce or pure maple syrup for extra indulgence.
- Crunchy garnishes: Sprinkle chopped, toasted pecans, walnuts, or sugared cranberries on top for a bit of texture and festive flair.
- Perfect drink pairings: Serve your pie with a hot cup of coffee, warm apple cider, or even a spiced chai tea to complement the warm flavors of the pie.
- Custom toppings bar: Set up a toppings station with whipped cream, caramel sauce, chopped nuts, mini chocolate chips, and sugared cranberries so everyone can create their perfect slice.
More pie recipes to try
More pumpkin recipes to try
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Classic Pumpkin Pie
Recipe details
Ingredients
- 1 9-inch pie crust homemade or store-bought
- 2 large eggs
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 (15-oz) can pure pumpkin puree NOT canned pumpkin pie filling!
- 1 (12-oz) can evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare crust: Use homemade or store-bought pie crust. Roll out dough if needed, then gently press into a buttered 9-inch pie dish, ensuring it lines the bottom and sides. Fold edges under to create a rim, then flute as desired. Chill in the fridge for at least 30 minutes while making the filling.
- Prep: Once ready to make filling, preheat oven to 425°F. Place a baking sheet in the lower half of your oven to heat up as oven preheats.
- Make filling: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin puree, evaporated milk, vanilla extract, cinnamon, and pumpkin pie spice until smooth.
- Fill pie crust: Right before baking, pull pie dish with pie crust out of the fridge. Pour filling into the pie shell, filling it right up to the top (you might have filling leftover, but try to fill the shell completely – leftover filling can be baked for 20-30 minutes in a ramekin to make a pumpkin custard).
- Bake: Bake pie at 425°F for 15 minutes. Reduce oven temperature to 375°F and bake 35 to 45 minutes or until filling is set. Cover sides with foil or a pie shield after 20-30 minutes, to keep it from burning.
- Cool pie: Once pie is done, switch off the oven and open the door a few inches. Allow pie to rest in the oven for 15-30 minutes, then remove to a wire rack to cool for 2 hours. Serve right away or chill in the fridge for up to 2 days.
Notes
Ingredient notes
- Crust options – Use homemade or store-bought pie crust for convenience.
- Dairy substitute – Swap evaporated milk with half-and-half or heavy cream for a richer filling.
- Sugar options – Replace brown sugar with all granulated sugar if needed.
- Pumpkin substitute – Use 2 cups of well-drained fresh pumpkin puree instead of canned.
- Spice customization – Adjust pumpkin pie spice for milder or spicier flavor; add ginger for extra warmth.
Recipe tips
- Keep crust chilled – Keep the pastry cold for a flaky texture.
- Preheat thoroughly – Preheat the oven and baking sheet to prevent a soggy crust.
- Bake immediately – Fill and bake the crust without delay to avoid sogginess.
- Rest in oven – Let the pie rest in the oven after baking to prevent cracks.
- Cool completely – Cool on a wire rack before serving or storing.
- Room temperature – Safe for 2 hours; refrigerate after that.
- Refrigerator – Store covered in the fridge for up to 2 days.
- Freezing – Wrap in plastic and foil, freeze for up to 1 month; thaw overnight in the fridge.
- Reheating – Warm slices in the microwave or the whole pie in a 350°F oven for 10-15 minutes.
Nutrition
More recipe information
Recipe first published on 10/02/2019. Updated with new photos, new text and a cleaned up recipe on 11/25/2024. The recipe wording has been improved, but the recipe itself has not changed!
P.S: Want more pumpkin recipes? Check out our collection of canned pumpkin recipes!
Marty J. says
This was oh-so delicious! Will be making FOUR for thanksgiving this year, oh my. thanks for sharing your recipe
Ida says
Made this recipe hubby and son liked it but I made it with white and brown sugar Splenda. I would of put a picture on but the pie is gone. I thought it wasn’t sweet enough but that’s me. We are diabetics and didn’t seem to bother hubby.
Nora says
Ida, I’m glad your husband and son enjoyed the pie! And I’m happy to hear it worked out with the Splenda.
Regarding the sweetness: I just did some research on converting pumpkin pie recipes to using Splenda, and most seem to use between 1/2 cup and 1 cup of the regular (zero calorie) Splenda. Unfortunately I haven’t found any that use the Splenda blends, so I don’t know what’s the norm regarding sugar quantity there. If you prefer it a little sweeter, you could definitely add another 1/3 cup or so to the filling!
Thanks so much for coming back to share your experience, I appreciate it!
Ida Pletz says
I am making your pie today and I love the fact of not a lot of sugar but trying it with Splenda white and brown sugar will let you know
Lucy says
it’s my first time in charge of pie at thanksgiving with hubby’s family, and I’m already testing recipes!! THIS is the best pumpkin pie I have found and it’s definitely the one I’m going to make for the holiday dinner – than u!!
Nora says
aww Lucy that’s so sweet! And I’m glad you found your Thanksgiving pie already – hope everyone is going to enjoy it!
Ida says
Hubby liked it LOL testing new recipe’s also
shelly says
The easiest and best pumpkin pie I’ve ever made. and thank u for not sharing your life story before the actual recipe! so refreshing. will be back to make more of your recipes.
Nora says
Shelly, I’m glad you enjoyed the pie so much. And I appreciate your comment!
Paul says
perfect, got nothing else to add. wife already asked me to make again this weekend.
Nora says
I love that, Paul! And I hope you honored your wife’s request 😉
Emma says
my 6 year old son doesn’t like cake so made this instead for his bday and was a big hit with everyone! wish I had made two!!!! I d decorated with the whipped cream recipe mentioned and with brach’s pumpkins and pumpkin candles, he was so excited (and happy he didn’t have to eat cake lol)
Nora says
Emma, that’s crazy!! My 5 year old is the same, and I made an apple pie and a pumpkin pie for her birthday a few weeks ago! How fun 😀 glad your little guy was happy about his pie – my daughter was beyond excited!
Peter says
AMAZIN!..Easy to make, prep time accurate, looks like the photos.. I used pumpkin spice only (no cinnamon) and it was nicely spiced the way we like it..
Nora says
glad you enjoyed the pie, Peter!