Pumpkin Pie Recipe


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Pumpkin Pie is the true staple of autumn and the perfect Thanksgiving dessert recipe. Silky pumpkin filling is surrounded by a buttery flaky crust and baked until warm and golden. Serve it with whipped cream or vanilla ice cream!

No fall meal would be complete without a dessert table featuring a this classic pumpkin pie recipe and our favorite Easy Pecan Pie topped with perfectly whipped cream.

A slice of pumpkin pie topped with whipped cream on a white plate.

The Perfect Fall Dessert

‘Tis the season for oversized hoodies, crunchy leaves, and brisk weather. When fall rolls around, I throw everything out the window and turn it into one of my favorite flavors – PUMPKIN.

You’ll find pumpkin pie spice in my pantry, my coffee, you will find it . From pumpkin pancakes to chocolate chip pumpkin cookies, I just can’t get enough. It is absolutely no surprise that I love this pie (and of course a classic pecan pie is up there too)!

CRUST: I start with a homemade pie crust but of course you can use store bought (or even a graham crust). The crust does not need to be pre-baked for this recipe.

PUMPKIN PIE FILLING: You can make this recipe with either homemade pumpkin puree or canned! Ensure all of your ingredients are at room temperature before beginning.

Condensed milk being poured into the rest of the ingredients to make pumpkin pie filling.

How To Make Pumpkin Pie

It’s literally as easy as 1,2,3!

  1. Line a 9″ pie plate with a pie crust and add a sprinkle of flour and sugar.
  2. Combine your filling ingredients and stir.
  3. Pour into prepared crust.

Bake and cool. Voila!

How to know when it’s done: Your pumpkin pie will still have a slight jiggle when cooked but not be wet or wiggly. Make sure you allow it to cool on a rack to allow it to finish setting. 

Crust Tip: Adding a touch of flour/sugar to the crust before adding the pumpkin helps keep the crust from being soggy (or you can brush the crust with a bit of egg white instead).

Pumpkin pie fresh out of the oven that has begun to cool.

Does Pumpkin Pie Need to Be Refrigerated?

I usually serve pumpkin pie at room temperature, but it tastes great chilled or even a little warm from the oven. Add some whipped cream, whipped topping, fresh vanilla ice cream, or just enjoy it on its own!

Since this pie is made with milk and eggs (and no preservatives like store bought pies), it’s best to store it in the refrigerator.  A homemade pumpkin pie should last about 3-4 days in the fridge (although it never lasts more than a day in my house!). I like to take it out of the fridge about 30-40 minutes before serving to take the chill off.

Can You Freeze Pumpkin Pie?

Yes, 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, defrost at least 24 hours in the refrigerator.

Thanksgiving Desserts

It just isn’t a holiday meal without a great dessert:

5 from 6 votes
Review Recipe

Pumpkin Pie

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Holly Nilsson
Course Dessert
Cuisine American
Pumpkin pie is the true staple of autumn. Delicious pumpkin filling is surrounded by a buttery flaky crust and baked until warm and golden. Serve it with whipped cream or vanilla ice cream!

Ingredients

Pie Crust
  • 1 9 inch pie crust unbaked
  • 2 teaspoons flour
  • 2 teaspoons white sugar
Pie Filling
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 eggs
  • 15 oz pumpkin puree
  • 10 oz evaporated milk

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Instructions

  1. Preheat oven to 425°F.

  2. Mix together the sugar and flour and sprinkle on the bottom of the prepared pie shell. Set aside.

Pie Filling
  1. In a small bowl combine sugars, salt, pumpkin pie spice.

  2. In a large bowl, beat eggs then stir in pumpkin puree followed by the dry ingredients. Slowly stir in the evaporated milk and mix to combine.

  3. Pour into pie shell and bake for 15 minutes. Reduce heat to 350°F and bake an additional 40-50 minutes.

  4. Cool on baking rack until completely cooled (at least 2 hours). 

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

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

Keyword pumpkin pie
A slice of pumpkin pie topped with whipped cream on a white plate.
A slice of pumpkin pie topped with whipped cream on a white plate.
Top photo - A slice of pumpkin pie topped with whipped cream on a white plate. Bottom photo - Condensed milk being poured into the rest of the ingredients to make pumpkin pie filling.

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. This was an excellent pie! I followed the recipe except for adding pumpkin pie spice. I didn’t have any so I just did a combination of cinnamon, nutmeg, ginger, and cloves to add up to the amount in the recipe. I used my own piecrust recipe and added the sugar/flour blend as directed. It was tempting to add the whole can of evaporated milk(13 oz.) as in other recipes, but I didn’t. The pie had a nice custard consistency and the crust was nice and crisp—-not soggy on the bottom like what happens in other recipes. I baked it according to the recipe, and it was done after the 40 min. at 350 degrees.

    1. Hi Karen, it is more of a dusting. You can watch the video just above the recipe for a better idea on what this looked like for us. :)

    1. Hi Ava, the filling will be on the liquidy side until baked. You can check out the video just above the recipe for a better idea on the texture it should be before baking. :)

  2. Hi Holly, I am gonna make ur pumpkin pie recipe and I would like to do ur homemade pie crust. Now knowing I have to bake the crust before hand is it less time for the pumpkin pie so it doesn’t burn or what is the best way to do it. Please let me know. Can’t wait to make this. :)

    Sorry made a mistake on my email

    1. Even with a homemade crust, the crust does not need to be be pre-baked. You can line the pie plate with the raw dough and then fill it as directed before baking. Enjoy the pie!

    1. Yes, you can (you can also find info in the post)

      Yes, 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, defrost at least 24 hours in the refrigerator.

  3. Holly, thank you for sharing this fantastic pumpkin pie recipe. It was delicious. So creamy and the spices were perfect. The tip for sprinkling the sugar and flour mixture in the bottom of the pie crust worked like a charm to keep the crust from becoming soggy. I have tried several differ pumpkin pie recipes over the years and this one is a keeper. Search ended. I will be making two for Thanksgiving. Thanks again. Have a nice Thanksgiving.

  4. This pie sounds great. Can’t wait to make it this Thanksgiving. Could you tell me how I can keep the crust from getting too toasted while baking??
    Thanks

    1. In the narrative, it is explained that adding a touch of flour/sugar to the crust before adding the pumpkin helps keep the crust from being soggy (or you can brush the crust with a bit of egg white instead). Enjoy JeanAnn!

  5. Hello Holly. Thank you for the pumpkin pie recipe. Just curious if you have one with step by step instructions using fresh pumpkin

  6. Hello. Trying this pie for the holidays. Is there a suggestion on using an electric mixer vs mixing by hand with a wisk to avoid bubbles? Or can I just go easy and use the electric?

  7. the recipe and I’m making it for Thanksgiving and meeting my boyfriend’s family for the first time so let’s hope they like it. I’ll be back to comment after the holiday to let everyone know how they liked it.

  8. I bought frozen pie crust. Does it need to thaw before adding the ingredients and baking? I would love to make my own pie crust but I just can’t get it right. 

  9. Just a quick question….why do you sprinkle on the flour and sugar onto the crust before adding on the other ingredients? This pie sounds so delicious….will definently be trying it for the holidays. Thanks so much! :)

  10. Hi. Great recipe. My Mom always used a can of sweetened condensed milk instead of evaporated milk. The taste was sensational & so much better than evaporated milk. I loved it & so did everyone else. She actually took our Halloween pumpkin after Halloween was over, sliced it & baked it for pumpkin puree. She was a gourmet cook & I really miss her cooking.