There’s something incredibly comforting about preparing a classic Pumpkin Pie. This quintessential dessert combines a flaky, buttery crust with a velvety, spiced filling that fills your home with the most welcoming aromas. As the leaves start to turn, my mind always wanders back to my grandmother’s kitchen and the simple joy of making her famous Pumpkin Pie. It’s a tradition I cherish, and this recipe honors that memory perfectly. If you’re looking for more festive inspiration, our collection of classic dessert recipes is a great place to start.

What makes a truly great Pumpkin Pie, in my opinion, is the balance of spices and the creamy texture of the filling. The anticipation of that first slice, especially during the holidays, is a feeling like no other. This particular Pumpkin Pie recipe is wonderfully straightforward, ensuring a perfect result every time, whether you’re a seasoned baker or just starting out. I always recommend using a deep-dish pie plate for this one—it gives you that generous, satisfying slice we all love.

Why You’ll Love This Pumpkin Pie

Quick and Easy Preparation

This Pumpkin Pie recipe is surprisingly simple to assemble. Because we’re using a handful of pantry staples and a straightforward mixing method, you can have it ready for the oven in about 15 minutes. The filling comes together in two bowls, and there’s no need for a mixer—a simple whisk does the job perfectly. This ease makes it an ideal recipe for busy holiday schedules or a cozy weekend treat. If you enjoy simple desserts, you might also love our easy Banana Upside-Down Cake.

Perfect for Make-Ahead and Crowds

One of the best features of this Pumpkin Pie is that it actually improves with a little time in the refrigerator. You can bake it a day or two before your event, freeing up valuable oven space on the big day. It reliably serves 8-10 people, making it a fantastic choice for Thanksgiving dinner or any autumn gathering. The flavor deepens as it chills, resulting in a slice that’s even more delicious on day two.

Essential Ingredients

Main Components

The foundation of a great Pumpkin Pie lies in its key ingredients. Each one plays a crucial role in creating that iconic flavor and texture we all know and love.

• Pumpkin Puree: The star of the show, providing the distinctive flavor and creamy base for the filling.
• Evaporated Milk: Creates an incredibly rich and smooth custard-like texture without being too heavy.
• Eggs: Act as a binder, setting the filling to a perfect sliceable consistency.
• Unbaked Pie Crust: A buttery, flaky vessel that provides the classic textural contrast.
• Sugars: A blend of granulated and brown sugar balances sweetness with deep molasses notes.

Seasonings and Flavor Enhancers

The spice blend is what truly defines a Pumpkin Pie. Cinnamon provides a warm base, while ginger adds a little zing, nutmeg contributes earthy depth, and cloves offer a subtle pungent note. A pinch of salt and a splash of vanilla extract are the secret weapons that make all the other flavors pop. Getting the spice ratio just right is key to an unforgettable pie. For another dessert where spices shine, try our Cinnamon Roll Sugar Cookies.

Spiced Pumpkin Pie

Enjoy the perfect homemade pumpkin pie featuring a smooth spiced filling in a flaky crust, served chilled for your Thanksgiving dessert table.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 320 kcal

Equipment

• oven
• mixing bowl
• whisk
• measuring cups
• measuring spoons
• pie plate
• baking sheet
• knife
• cutting board

Ingredients

  

• 1 can pumpkin puree 15 ounce
• 1 can evaporated milk 12 fluid ounce
• 2 large eggs at room temperature
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 unbaked pie crust 9 inch

Instructions

 

• Preheat your oven to 425 degrees Fahrenheit. Place an oven rack in the center of the oven. If using a homemade pie crust, roll it out and gently fit it into a 9-inch pie plate, then crimp the edges decoratively. If using a store-bought crust, simply unroll it into the pie plate.
• In a large mixing bowl, combine the granulated sugar, packed light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Whisk these dry ingredients together thoroughly until no lumps remain and the spices are evenly distributed throughout the sugars.
• In a separate medium bowl, whisk together the pumpkin puree, evaporated milk, large eggs, and vanilla extract until the mixture is completely smooth and well combined, showing a uniform orange color.
• Gradually add the wet pumpkin mixture to the dry sugar and spice mixture in the large bowl, whisking continuously until the batter is completely smooth and uniform in consistency. Ensure all ingredients are fully incorporated without overmixing.
• Carefully pour the pumpkin filling into the unbaked 9-inch pie crust. For easier handling and to catch any potential spills, place the pie plate on a sturdy baking sheet before transferring it to the oven.
• Bake the pie for 15 minutes at 425 degrees Fahrenheit. After 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit without opening the oven door, and continue baking for an additional 40 to 50 minutes.
• The pie is done when a knife inserted about one inch from the edge comes out clean, and the center is mostly set with only a slight jiggle. The edges of the pie crust should be golden brown. If the crust starts to brown too quickly, you can loosely cover it with a strip of aluminum foil.
• Remove the pie from the oven and transfer it to a wire rack to cool completely for at least 2 to 3 hours, or until it reaches room temperature. For the best texture and flavor, allow the pie to chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

For the best texture and flavor, allow the pie to chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.

Keyword pumpkin pie, spiced, Thanksgiving

Step-by-Step Instructions

Preparation Phase

Begin by preheating your oven to 425°F and placing a rack in the center. Fit your unbaked pie crust into a 9-inch pie plate, pressing it gently into the corners and crimping the edges decoratively. In a large bowl, whisk together both sugars and all the spices. This dry mix ensures the spices are evenly distributed, preventing any clumps. In a separate bowl, whisk the wet ingredients—pumpkin puree, evaporated milk, eggs, and vanilla—until you have a perfectly smooth, homogenous mixture. For another recipe with a careful prep process, our Boston Cream Pie is a fantastic challenge.

Cooking Process

Pour the wet ingredients into the dry mixture and whisk until completely combined. Place your pie plate on a rimmed baking sheet to catch any potential drips, then carefully pour the filling into the crust. Bake at 425°F for 15 minutes to help set the crust. Then, without opening the oven door, reduce the temperature to 350°F. Continue baking for 40-50 minutes. The pie is done when the edges are set but the center still has a slight jiggle. My grandmother taught me to watch for small cracks around the edge—that’s your signal that it’s perfectly cooked.

Serving Suggestions

Traditional Pairings

You can’t go wrong with the classic accompaniments for Pumpkin Pie. A generous dollop of freshly whipped cream is the most traditional choice, its lightness balancing the rich spice of the pie. A scoop of vanilla bean ice cream is another crowd-pleaser, melting beautifully over the warm slice. For a festive touch, a drizzle of caramel sauce or a sprinkle of toasted pecans adds wonderful texture and flavor. This pie pairs wonderfully with a cup of coffee or spiced tea. For another iconic pairing, check out our S’mores Bars with a glass of cold milk.

Creative Presentation Ideas

For a beautiful presentation, try serving individual slices on warm plates. Use a cookie cutter to create shapes from spare pie crust, bake them separately, and use them as a garnish. You can also pipe whipped cream into decorative rosettes instead of just spooning it on. For a dinner party, consider making mini Pumpkin Pies in a muffin tin for easy, elegant individual servings. A dusting of cinnamon or pumpkin pie spice over the whipped cream adds a final professional touch.

Storage and Reheating Tips

Proper Storage Methods

Once your Pumpkin Pie has cooled completely, cover it loosely with plastic wrap or aluminum foil and refrigerate. It will keep beautifully for 3-4 days. For longer storage, you can freeze the pie. Wrap the cooled pie tightly in a layer of plastic wrap and then a layer of foil to prevent freezer burn. It can be frozen for up to 2 months. I recommend slicing it before freezing for easier thawing of individual portions. Always thaw it overnight in the refrigerator.

Best Reheating Techniques

While delicious cold, a slightly warm slice of Pumpkin Pie is pure comfort. To reheat, place a single slice on an oven-safe dish and warm it in a 300°F oven for about 10-15 minutes. Avoid the microwave if you can, as it can make the crust soggy. If you must use a microwave, do so in short 10-second bursts. For a whole pie, tent the crust with foil to prevent over-browning and warm at 300°F for 15-20 minutes. For more tips on keeping desserts fresh, see our guide on storing desserts.

Variations and Substitutions

Dietary Modifications

This Pumpkin Pie recipe is quite adaptable. For a dairy-free version, replace the evaporated milk with full-fat canned coconut milk—it adds a subtle tropical note that works wonderfully with the spices. For a gluten-free pie, simply use your favorite gluten-free pie crust. If you’re watching your sugar intake, you can reduce the sugar by a quarter cup, as the pumpkin and spices provide plenty of flavor. For another great gluten-free option, our Fudgy Chewy Brownies are always a hit.

Ingredient Swaps

Don’t have evaporated milk? You can use an equal amount of half-and-half or heavy cream for an even richer pie, though the baking time may need a slight adjustment. If you’re out of pumpkin pie spice, you can make your own blend using 3 parts cinnamon, 2 parts ginger, and 1 part each nutmeg and cloves. For a deeper flavor, try using all brown sugar instead of a mix. If using a homemade crust, a dash of cinnamon in the dough complements the filling beautifully.

Nutritional Benefits

Key Nutrients

Pumpkin, the hero of this pie, is a nutritional powerhouse. It’s packed with Vitamin A, which is essential for eye health and immune function. It also provides a good amount of Vitamin C, fiber, and potassium. The eggs in the filling contribute high-quality protein and vitamins, while the spices like cinnamon and ginger have antioxidant and anti-inflammatory properties. Enjoying a slice of Pumpkin Pie means you’re treating yourself to more than just great flavor.

Health Advantages

Including pumpkin in your diet supports skin health due to its high beta-carotene content. The fiber in pumpkin can also aid in digestion and help you feel full longer. While this is a dessert, choosing a recipe like this that uses whole food ingredients is a step toward mindful eating. The warmth of the spices is not just comforting; traditionally, they’ve been used to support digestion. For another dessert that incorporates wholesome ingredients, try our Peach Upside-Down Cakes.

Common Mistakes to Avoid

Preparation Pitfalls

The most common mistake is using pumpkin pie filling instead of pure pumpkin puree. Always check the can label! Another error is not bringing the eggs to room temperature, which can lead to a lumpy filling. Over-mixing the filling after adding the wet and dry ingredients can incorporate too much air, causing the filling to puff up and crack. Finally, don’t skip pre-baking the crust at the higher temperature—this step is crucial for a crisp bottom crust. For more foundational baking tips, our dessert section has plenty of guidance.

Cooking Errors

Overbaking is the primary culprit for a cracked or rubbery Pumpkin Pie. Remember, the center should still have a slight jiggle when you take it out—it will continue to set as it cools. Opening the oven door during baking can cause the pie to fall. Also, placing the pie plate directly on the oven rack without a baking sheet underneath can lead to a burnt bottom crust if any filling bubbles over. I learned this the hard way with my first attempt at a holiday pie years ago!

Frequently Asked Questions

Before we say goodbye…

I hope this recipe helps you create a truly memorable Pumpkin Pie that becomes a part of your own family traditions. There’s a special kind of magic in baking a pie from scratch, and this classic dessert never fails to bring people together. The scent of warm spices wafting from the oven is my personal signal that the cozy season has truly arrived. If you enjoyed making this, you might also love our decadent Churro Cheesecake for your next baking project. Happy cooking!