This pumpkin pie recipe is the ultimate Thanksgiving dessert.

Pumpkin puree, warm spices, eggs, and evaporated milk create the perfect pumpkin pie filling. It’s all tucked inside a buttery flaky crust and baked until golden.

No Thanksgiving meal would be complete without this dessert but it’s really perfect for any time of year.

pumpkin pie on a plate

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

Ingredients in Pumpkin Pie

A pumpkin pie is made with relatively simple ingredients. It’s easy to make and best of all, it should be made ahead of time making it a great holiday dessert.

Pumpkin – Pumpkin pie filling can be made with either canned pumpkin or homemade pumpkin purée. We find canned pumpkin to be the easiest to work with and it provides consistent results.

If using fresh pumpkin puree, 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 but it’s also easy to make homemade. This warm spice blend contains cinnamon, ginger, nutmeg, and a bit of allspice and ground cloves. You can substitute apple pie spice or even just cinnamon if it’s all you have.

Evaporated Milk – Evaporated milk is a common ingredient in pumpkin pie, it can be substituted with 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

It’s literally as easy as 1,2,3!

  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. Combine the pie-filling ingredients and whisk.
  3. Pour the pumpkin mixture into the prepared crust.

Bake and cool. Voila! Top it with heaps of whipped cream!!

Crust Tip

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.

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 cooked remove it from the oven and place it on a wire rack.

filling a pumpkin pie

Tips for a Great Pumpkin Pie

  • 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.
  • Pumpkin pie can be made up to 2 days ahead of time and stored in the fridge.

How to Store Pumpkin Pie

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.

Add some whipped cream, whipped topping, or fresh vanilla ice cream.

Store homemade pumpkin pie in the fridge since it is made with milk and eggs (and no preservatives).  It will keep about 4 days in the fridge (although it never lasts more than a day in my house).

serving a pumpkin pie

How to Freeze

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.

More Thanksgiving Pies

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

slice of Homemade Pumpkin Pie
4.98 from 76 votes↑ Click stars to rate now!
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Homemade Pumpkin Pie Recipe

This light and fluffy pumpkin pie with warm flavors is the perfect fall dessert recipe!
Prep Time 15 minutes
Cook Time 1 hour
Cool Time 2 hours
Total Time 3 hours 15 minutes
Servings 8 servings

Ingredients  

Pie Crust

Pumpkin Pie Filling

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

Instructions 

  • Preheat oven to 425°F.
  • Line a 9-inch pie pan with a layer with prepared pie pastry.
  • Mix together sugar and flour. Sprinkle on the bottom of the prepared pie shell. Set aside.

Pie Filling

  • In a small bowl combine brown sugar, white sugar, salt, and pumpkin pie spice.
  • In a large mixing 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 for an additional 40-50 minutes.
  • Cool on baking rack until completely cooled (at least 2 hours). 

Video

Notes

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.
Pumpkin pie can be made up to 2 days ahead of time and stored in the fridge.
4.98 from 76 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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About the author

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. 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. :)

  1. 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.

  2. 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.5 stars

  3. 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??
    Thanks5 stars

    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!

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

  5. 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?

  6. 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.

  7. 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. 

  8. 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! :)

  9. 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.