This classic pumpkin pie comes together with simple ingredients and bakes into a smooth, flavorful filling with warm spices. It’s the perfect make ahead dessert for Thanksgiving.

You may also love my easy apple pie and pecan pie recipes.

Overhead view of a slice of pumpkin pie.

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I’ve made a lot of pies over the years, but this is the exact pumpkin pie recipe I come back to every Thanksgiving.

It’s a variation of my father-in-law’s recipe that John has been making for over two decades. We make it at least once a year around the holidays.

It uses canned pumpkin purée, ground cinnamon, ginger, nutmeg, and some granulated sugar. All the ingredients come together in one bowl making clean up super simple.

It bakes up beautifully and always tastes amazing!

How To Make the Best Pumpkin Pie

Start by preheating the oven to 350°F. Place your pie crust into a 9-inch pie pan, poke some holes in the bottom with a fork, then move it back to the fridge while you make the filling.

Next, grab a large bowl and stir together the pumpkin purée, evaporated milk, granulated sugar, eggs, pumpkin pie spice, cinnamon, salt, vanilla, nutmeg, and ginger. The mixture should look smooth, almost like a custard.

Pour the pumpkin pie filling into the crust. Set the pie pan on a baking sheet to make it easier to move in and out of the oven.

Bake for about 60 to 70 minutes. The edges should look set and the center may jiggle a tiny bit when it’s done.

Move the pie to a wire rack and let it cool for 1 to 2 hours before transferring to the refrigerator to cool completely. It will firm up more as it cools.

Tips For Baking The Best Pie

If your crust browns too quickly, tent the edges with strips of aluminum foil or a pie shield.
Oven temperatures vary, so start checking the pie at the 50–55 minute mark.
Adjust the spices if desired. Add more or less spices depending on your tastes. You can even add a pinch of cloves.
Make sure you use pumpkin purée and not canned pie filling. They aren’t the same ingredient.

Pumpkin Pie Filling vs. Purée

Pumpkin purée is plain cooked pumpkin with no sugar or spices added, and that’s what this recipe uses for the best texture and flavor.

Pumpkin pie filling is already sweetened and seasoned, so it won’t work the same in a homemade pumpkin pie recipe.

Using purée lets you control the cinnamon, ginger, nutmeg, and sugar so the pie turns out balanced and not overly sweet.

Storage

Once the pie cools, place it in the refrigerator and cover it lightly with plastic wrap. It stays fresh for about three days.

This pie is a great make-ahead dessert, so you can bake it the day before Thanksgiving and chill it overnight. Leftovers taste great straight from the fridge topped with some whipped cream.

This pie freezes well, too. Wrap it in plastic wrap and followed by a layer of foil. Freeze it for up to one month. Thaw it in the refrigerator before serving.

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