Pumpkin Pie

This Pumpkin Pie recipe is creamy, perfectly spiced, and easy to make for any holiday or family gathering. With a flaky crust and rich filling, it’s a must-try fall dessert!

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This Pumpkin Pie recipe is the ultimate fall dessert! With a creamy, spiced filling and flaky crust, it's perfect for any holiday or cozy gathering. Make it in under an hour and enjoy rich pumpkin flavor with every bite. Your kitchen will smell amazing while it bakes!

Follow the easy guide below for step-by-step photos and directions. We’ve included pro tips and tricks to ensure your pie comes out perfectly every time. Plus, you'll find answers to the most frequently asked questions about this recipe!

To make this pie from scratch takes just under an hour, making it perfect for any holiday party or cozy dinner. The creamy filling and warm spices make every bite irresistible, and it’s always a crowd-pleaser at potlucks and gatherings. The homemade crust adds a flaky texture that sets this pie apart from store-bought versions. You’ll love how easy it is to make, and your kitchen will smell amazing!

What you'll need to make this Pumpkin Pie recipe:

• 1 refrigerated pie crust, unrolled and placed into a 9-inch deep dish pie plate (We used Pillsbury brand)
• 15-ounce can 100% pure pumpkin puree (We used Libby’s brand)
• ½ cup granulated sugar
• 2 large eggs, lightly beaten, room temperature
• 2 teaspoons pumpkin pie spice blend
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 12 ounces evaporated milk
• Whipped topping, garnish

Personalize your fresh pies by swapping out ingredients and adding delicious extras! These simple changes can make your pie uniquely yours. Here are some top substitutions and additions:

Add Toppings: Top your pie with whipped cream, crushed pecans, or a drizzle of caramel for extra indulgence! These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this pumpkin dessert.

Replace the Heavy Cream: Swap heavy cream with coconut milk for a dairy-free twist in your pumpkin dessert recipes.

Substitute Sugar: Replace white sugar with maple syrup or brown sugar for a deeper, richer sweetness in your pie.

FIRST STEP: Preheat your oven and roll out the refrigerated pie crust. Carefully place it into a 9-inch deep dish pie plate. Crimp the edges of the crust to give it a decorative look, then set the prepared crust aside.

SECOND STEP: In a large mixing bowl, whisk together the can of pure pumpkin puree, granulated sugar, pumpkin pie spice blend, eggs, ground cinnamon, and salt.

THIRD STEP: Slowly add the evaporated milk to the pumpkin mixture while whisking gently. Avoid over-mixing to maintain a creamy texture with minimal air bubbles. This gives your filling a smooth, custard-like texture.

FIFTH STEP: Very slowly and carefully pour the filling into the prepared pie crust. 

SIXTH STEP: Place the pie in the preheated oven and bake for 15 minutes. Keep an eye on the pie during this phase to make sure the crust doesn’t get too brown. After 15 minutes, reduce the oven temperature and continue baking for another 35-40 minutes. This gradual reduction in temperature ensures that the filling cooks through without burning the crust. The filling should be set in the center, and the crust should be golden brown.

SEVENTH STEP: To check if the pie is done, insert a butter knife into the center of the pie. It should come out clean, indicating that the filling has set. If the knife doesn’t come out clean, bake for a few more minutes and check again. 

EIGHTH STEP: Allow the pumpkin pie to cool completely on a wire rack.

NINTH STEP: Once the pie is completely cooled, it can be sliced and served. Add a garnish of whipped topping to each slice for an extra touch of sweetness and creaminess. Serve at room temperature, or refrigerate and serve cold.

Pumpkin Pie is a versatile dessert that works for many occasions and seasons. Whether it's for a family gathering or a cozy night in, this recipe is a hit!

• Holiday Gatherings: This recipe for the best Pumpkin Pie is perfect for Thanksgiving and Christmas. Its warm spices and creamy texture make it a holiday favorite. Pair it with whipped cream or serve alongside a classic apple pie.
• Fall Dinners: The rich pumpkin flavor makes it an ideal dessert for any fall meal. Serve it after hearty dishes like roast chicken or butternut squash soup for the ultimate comfort food experience.
• Kid-Friendly Treat: Kids love the sweet and spiced flavor this fall pie recipe. Make it extra fun by adding whipped cream faces or chocolate shavings. Pair with hot chocolate for a fun dessert everyone will enjoy!

This recipe cherished favorite for many reasons that make it irresistible to our readers:

• Classic Fall Flavors: This pie blends warm spices with smooth, creamy pumpkin for a delicious bite. The familiar taste of cinnamon, nutmeg, and cloves instantly reminds everyone of autumn's cozy charm.
• Perfect Texture: The flaky, buttery crust pairs beautifully with the silky, rich filling, offering a delightful contrast in every bite. It’s a dessert that brings comfort while feeling indulgent.
• Timeless Appeal: For many, this recipe brings back memories of holidays, family dinners, and festive gatherings. It’s a beloved tradition that never goes out of style and is always a hit.

This pie recipe is more than just a seasonal dessert—it’s a comforting classic that brings joy with every bite!

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure to cook and strain it for a smooth texture.

How do I prevent cracks in my Pumpkin Pie?
To avoid cracks, bake at a consistent temperature and avoid overbaking. Let the pie cool slowly to prevent splitting.

What’s the best way to know when Pumpkin Pie is fully cooked?
Your pie is ready when the center is slightly jiggly but the edges are set. It will firm up as it cools.

Can I make the pie crust ahead of time?
Yes, you can prepare and refrigerate the pie crust up to two days in advance to save time.

How should I serve Pumpkin Pie for the best flavor?
For the best flavor, serve your pie slightly chilled or at room temperature with a dollop of whipped cream.

Can I serve Pumpkin Pie warm?
Yes, you can serve it warm, but let it cool for about thirty minutes after baking to set the filling.

How do I slice Pumpkin Pie neatly?
For clean slices, use a sharp knife dipped in warm water. Wipe the knife between each cut for best results.

How soon after baking can I serve Pumpkin Pie?
Let Pumpkin Pie cool for at least two hours before serving. This ensures the filling is fully set and delicious!

For optimal storage of your Pumpkin Pie, follow the tips and tricks below. From making it ahead to reheating, we’ve got everything covered to keep your pie fresh and delicious!

Can I make Pumpkin Pie ahead of time?
Yes, you can bake Pumpkin Pie up to two days ahead. Store it covered in the fridge until you're ready to serve.

What’s the best way to store leftover Pumpkin Pie?
Store leftover Pumpkin Pie in the refrigerator, covered tightly with plastic wrap or foil. It will stay fresh for three or four days.

Can Pumpkin Pie be frozen?
Yes, you can freeze Pumpkin Pie. Wrap it tightly in plastic wrap and foil, and freeze for up to a month.

How do I thaw and reheat frozen Pumpkin Pie?
Thaw your pie in the fridge overnight. Reheat slices in the microwave for twenty to thirty seconds until warmed.

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Pumpkin Pie

This Pumpkin Pie recipe is creamy, perfectly spiced, and easy to make for any holiday or family gathering. With a flaky crust and rich filling, it’s a must-try fall dessert!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Desserts, Pie

Cuisine American

Servings 10

Calories 192 kcal

Ingredients

  

1x2x3x

• 1 refrigerated pie crust (unrolled and placed into a 9 inch deep dish pie plate (Pillsbury brand))
• 15 ounces 100% pure pumpkin pie puree (Libby’s brand)
• ½ cup granulated sugar
• 2 large eggs (lightly beaten and room temperature)
• 2 teaspoons pumpkin pie spice blend
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 12 ounces evaporated milk

Garnish

• Whipped topping

DIRECTIONS

 

• Preheat oven to 425*F. Transfer the pie crust to a 9 inch pie pan and crimp the edges to give a decorated look to the baked pie. Set aside.
• In a large mixing bowl, whisk together the pure pumpkin puree, granulated sugar, lightly beaten eggs, pumpkin pie spice blend, ground cinnamon, vanilla extract and salt just until all the ingredients are fully combined.
• Slowly add the evaporated milk to the pumpkin puree mixture while whisking lightly. Do not over mix the pumpkin pie filling. You want as few air bubbles as possible so that you have a nice smooth custard texture when baked.
• Very slowly, and carefully pour the pumpkin pie mixture into the prepared pie crust.
• Bake at 425*F for 15 minutes, then reduce the oven temperature to 350* F. and continue baking for another 35-40 minutes or until fully set in the center and the crust is golden brown.
• Insert a butter knife into the center of the pie. When the filling is completely cooked, it should come out clean. If the knife isn’t clean, bake for a few more minutes, and try again.
• Allow the pumpkin pie to cool completely on a wire rack on the counter before slicing and adding a garnish of whipped topping for serving.

Notes

• We used Libby’s 100% pure pumpkin pie puree because it always provides a consistent and rich flavor. Be sure you don’t buy pumpkin pie filling, which already contains spices and sweeteners.
• If you’re using a frozen pie crust, use the instructions on the box for how to thaw and unroll it. If you’re using a homemade crust, you’ll need one large enough to fit in a 9-inch pie pan.
• Pour the pie filling into the unbaked pie shell slowly to help prevent air bubbles from forming in the filling. The pie filling should be almost at the top of the pie crust without overflowing.
• Cooling the pie on a wire rack allows air to circulate around it. This helps the pie cool evenly and prevents soggy bottom crusts.

Nutrition

Calories: 192kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 237mg | Potassium: 224mg | Fiber: 2g | Sugar: 15g | Vitamin A: 6749IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg

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