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.

Homemade Pumpkin Pie 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 everywhere. 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.

Clear glass bowl of Pumpkin Pie ingredients before mixing

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).

A slice of delicious pumpkin pie being served.

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:

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

Homemade Pumpkin Pie on a white plate
5 from 23 votes
Review Recipe

Pumpkin Pie

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Holly Nilsson
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!


Pie Crust
  • 1 9 inch pie crust unbaked
  • 2 teaspoons flour
  • 2 teaspoons white sugar
Pie Filling
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ½ teaspoon salt
  • 1 ½ teaspoon pumpkin pie spice
  • 2 eggs
  • 15 ounces pumpkin puree
  • 10 ounces evaporated milk

Follow Spend with Pennies on Pinterest


  • Preheat oven to 425°F.
  • Mix together the sugar and flour and sprinkle on the bottom of the prepared pie shell. Set aside.
Pie Filling
  • In a small bowl combine sugars, salt, pumpkin pie spice.
  • 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.
  • Pour into pie shell and bake for 15 minutes. Reduce heat to 350°F and bake an additional 40-50 minutes.
  • Cool on baking rack until completely cooled (at least 2 hours). 

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.)

Keyword pumpkin pie
Course Dessert
Cuisine American
slice of Pumpkin Pie with writing
taking a slice out of a Pumpkin Pie with a title
Pumpkin Pie on a plate with a title
ingredients to make Pumpkin Pie in a bowl and finished pie on a plate with a title
About the author


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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!

More Posts by Holly

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Recipe Rating


  1. This was my first time making a pumpkin pie from scratch .. I’m so thankful I chose this recipe!
    The pie turned out perfect and SO DELICOUS! I will definitely be using this recipe over and over and over again. We loved it5 stars

    1. We have only made the recipe as written Donald. Pumpkin pie mix has a different texture, so likely wouldn’t produce the same result.

  2. 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. :)