Classic Pumpkin Pie Recipe
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.
💌 Don't forget to save this recipe!
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! If this is your first pumpkin pie, you’re in good hands. There’s no blind baking and no separate custard to cook on the stove. You mix, you pour, and you bake. That’s it!
Things to Know Before You Start
Tips For Making Pumpkin Pie
- Evaporated milk and sweetened condensed milk. Make sure you use evaporated milk or the turns turns out too sweet and won’t set right.
- The filling will look thin when you pour it into the crust. That’s completely normal. It sets as it bakes.
- Tent the crust edges with foil if they’re browning too fast, and start checking the pie at 50 to 55 minutes.
- Make sure you use pumpkin purée and not canned pie filling. They aren’t the same ingredient and pumpkin pie filling won’t work in this recipe.
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. Don’t worry if it comes right up near the edge. That’s expected. 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. A slight wobble ring in the middle is what you’re looking for. If the whole pie moves like a wave, it needs more time. Move the pie to a wire rack and let it cool for an hour before transferring to the refrigerator to cool completely. It will firm up more as it cools.
You may also love my easy apple pie and pecan pie recipes.
Pumpkin Pie Filling vs. Purée: Which Do You Need?
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.
More Pie Recipes
Ingredients
- 1 9-inch pie crust, homemade or store bought
- 15 ounce can pumpkin purée
- 12 ounce can evaporated milk
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
💌 Don't forget to save this recipe!
Instructions
- Preheat the oven to 350°F, and place a pie crust in a 9-inch pie dish. Poke some holes in the bottom with a fork, then move it back to the fridge while you make the filling.1 9-inch pie crust
- In a large mixing bowl, whisk the ingredients until well combined and smooth.15 ounce can pumpkin purée12 ounce can evaporated milk1 cup granulated sugar2 large eggs1 tablespoon pumpkin pie spice1 teaspoon ground cinnamon½ teaspoon salt½ teaspoon vanilla extract¼ teaspoon ground nutmeg¼ teaspoon ground ginger
- Pour the filling into the prepared pie dish. Place the pie pan on a baking sheet, and bake for 60-70 minutes or until it just barely jiggles in the center. The edges should be set and the crust will be golden brown.
- Allow the pie to cool for at least an hour before transferring to the fridge to cool completely. Top with whipped cream if desired.
Notes
- Looking for our pumpkin pie without evaporated milk? We’ve retired that version, but you can still find the original recipe made with heavy cream and whole milk on our Retired Recipes page.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ⅛ of the pie (1 slice). Actual calories will vary.
- Evaporated milk is not the same as sweetened condensed milk. You’ll want to use evaporated milk for this pie.
- Store leftover pie, covered, in the fridge for up to 3 days or freeze for up to 1 month.