This pumpkin pie recipe is the perfect bake-ahead fall dessert.

It’s easy to make with pumpkin puree and spices all tucked inside a buttery flaky crust and baked until golden.

No holiday meal would be complete without a slice of pumpkin pie.

slice of pumpkin pie with whipped cream

‘Tis the season for oversized hoodies, crunchy leaves, and brisk weather. When fall rolls around I’m ready for all things pumpkin!

Ingredients in Pumpkin Pie

This pumpkin pie recipe is made with simple ingredients. It’s easy to make and best of all, it should be made ahead of time.

Pumpkin – Use canned pumpkin puree (not canned pumpkin pie mix) in this recipe as it is easiest to work with. I find the results are always consisent with canned pumpkin.

If using fresh pumpkin purée, line a strainer with paper towel and let the puree drain for at least an hour. This helps ensure it is very well drained to help the pie set up properly.

Spices – Pumpkin pie spice can be purchased at almost any store. If you don’t use it often you can make your own homemade version with cinnamon, ground ginger, nutmeg, allspice, and ground cloves. You replace the pumpkin pie spice in this recipe with 1 teaspoon of ground cinnamon.

Evaporated Milk – Evaporated milk is has a nice creamy consistency, be you’re not using sweetened condensed milk. It can be repalced with half and half or cream if needed.

Eggs & Sugar – Large eggs should be at room temperature. A combination of brown and white sugar adds just the right amount of sweetness.

Pie Crust – I prefer homemade pie crust but of course, you can use store-bought pie dough (or even a graham crust). The crust does not need to be pre-baked (or blind-baked) for this recipe.

pumpkin pie filling ingredients in a bowl

How To Make Pumpkin Pie

  1. Line a 9-inch pie plate or pie dish with a prepared pie crust and add a sprinkle of flour and sugar to the empty crust.
  2. In a medium bowl, whisk together the pie-filling ingredients.
  3. Pour the pumpkin mixture into the prepared crust.
  4. Bake and cool. Top it with heaps of whipped cream!!

Tips for a Perfect Pie

  • Adding a touch of flour/sugar to the crust before adding the pumpkin helps keep the crust from getting soggy (or you can brush the crust with a bit of egg white instead).
  • Start with a high oven temperature and then reduce it to help bake the bottom crust.
  • If the edges of the pie start to brown too much, cover them with aluminum foil or a pie shield.
  • Pumpkin pie will be a little bit jiggly when it’s done but it should not be wet or wiggly.

How to Know When Pumpkin Pie is Done

Pumpkin pie will still have a slight jiggle when it’s fully cooked. It should not be wet or wiggly. Overcooking can cause cracks so once it’s cooked remove it from the oven and place it on a wire rack.

filling a pumpkin pie

How to Store Pumpkin Pie

Fridge: Store homemade pumpkin pie lightly covered in the fridge for up to 4 days. Pumpkin pie can be served at room temperature or chilled (or even heated a little bit in the oven). My preference is room temperature so I remove it from the fridge about 2 hours before serving.

Freezer: A baked pumpkin pie can be made ahead of time and frozen.  Bake as directed below and cool completely. Cover well with plastic wrap and freeze. To serve, thaw for at least 24 hours in the refrigerator.

serving a pumpkin pie

More Thanksgiving Pies

Did you love this pumpkin pie recipe? Be sure to leave a rating and a comment below!

slice of pumpkin pie with whipped cream
4.99 from 102 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Pumpkin Pie Recipe

This is a perfect pumpkin pie recipe filled with warm fall flavor.
Prep Time 15 minutes
Cook Time 1 hour
Cool Time 2 hours
Total Time 3 hours 15 minutes
Servings 8 servings
buy hollys book


Pie Crust

Pumpkin Pie Filling

  • ½ cup brown sugar
  • ¼ cup white sugar
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 2 large eggs room temperature
  • 15 ounces pumpkin puree
  • 10 ounces evaporated milk


  • Preheat the oven to 425°F. Adjust one rack to the lower third of the oven.
  • Line a 9-inch pie plate with a single prepared pie crust. Crimp the edges as desired.
  • In a small bowl, combine 2 teaspoons of sugar and flour. Sprinkle the mixture on the bottom of the prepared pie shell and set aside.

Pie Filling

  • In a small bowl combine brown sugar, white sugar, pumpkin pie spice, and salt.
  • In a large mixing bowl, beat the eggs with a whisk. Stir in the pumpkin puree to combine. Add the brown sugar mixture and evaporated milk. Whisk to combine.
  • Pour the pumpkin mixture into the prepared pie shell and place it on a baking sheet. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 40-50 minutes or until set.
  • Cool on baking rack until completely cooled (at least 2 hours). 



If using fresh pumpkin puree, line a strainer with paper towel and allow it to drain for at least 1 hour. 
Use homemade or store bought pie dough. The pie crust does not need to be pre-cooked or blind baked. A sprinkle of flour and sugar keeps the crust from getting soggy.
Pumpkin pie will be a little bit jiggly when it is done but it should not be wet or wiggly.
4.99 from 102 votes

Nutrition Information

Calories: 165 | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 205mg | Potassium: 250mg | Fiber: 1g | Sugar: 25g | Vitamin A: 8415IU | Vitamin C: 2.9mg | Calcium: 126mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie
Cuisine American
Pumpkin Pie on a plate with writing
Pumpkin Pie in a dish with a title
piece of Pumpkin Pie with a bite taken out and writing
Pumpkin Pie with a slice being taken out and a piece of Pumpkin Pie on a plate with writing


, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

4.99 from 102 votes (85 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. can I use sweetened condensed milk instead of evaporated milk, and then leave the sugar from the recipe out, for the pumpkin pie?

    1. I have only made this recipe as listed so I can’t say for sure, Maria! Maybe another reader can offer some guidance.

  2. I never knew about the flour and sugar for the crust-it WORKS! Love your recipes and easy to follow directions. We love your Best carrot cake. Can’t wait to try your balsamic cube steak. Thanks for sharing all these great recipes!5 stars