Pumpkin Pie

Pumpkin Pie is a classic dessert made with creamy pumpkin puree, warm spices, and a flaky crust. Easy to prepare, it's perfect for any occasion, from holiday dinners to casual family meals.

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Prep Time10

Cook Time55

Total Time1 5

Servings

Table of Contents

Pumpkin Pie Ingredients
Pumpkin Pie Recipe Substitutions and Additions
How To Make Pumpkin Pie
Troubleshooting
How To Serve
How To Store Leftover Pumpkin Pie
Why This Is the Best Pumpkin Pie Recipe
More Recipes You’ll Love
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Our Pumpkin Pie Recipe delivers big on taste, bringing all the comfort and warmth of the homemade classic you love and cherish. But we use a premade pie crust and a simple recipe for the best pumpkin pie filling to make things extra easy.

Even if you’ve never made homemade pie, you can whip up a smooth and creamy pumpkin pie with a buttery, flaky crust without any worries about a recipe failure.

Grab your pie dish, a mixing bowl, and a whisk, and you’ll have this pie ready in no time!

a slice of Pumpkin Pie topped with whipped cream on a plate

Pumpkin Pie Ingredients

Pumpkin Pie raw ingredients that are labeled

The magic of a perfect Pumpkin Pie recipe lies in the ingredients and spices. We believe the best pumpkin pies aren’t overcomplicated. They’re sweet and creamy, and best of all, easy to make!

You’ll need:

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 pie 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

PRO TIP: 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.

Pumpkin Pie Recipe Substitutions and Additions

We think this pumpkin pie filling recipe is pretty close to perfect, but if you need to make a substitution, here are some ideas:

Pie Crust: Instead of using store-bought pie crust, use your favorite pie crust recipe, or a store-bought gluten-free crust if needed. We don’t recommend using pre-baked crust for this recipe.

Pumpkin Pie Puree: If you have fresh pumpkin purée, you can use it instead of canned. Be sure it’s well-drained to avoid ending up with a soggy crust.

Granulated Sugar: You can substitute with brown sugar for a deeper, molasses-like sweetness.

Pumpkin Pie Spice Blend: If you don’t have a pre-made blend, you can make homemade pumpkin pie spice using 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of ginger, and a pinch of cloves. Adjust as you prefer!

Cinnamon: For a spicier pie, add a bit more cinnamon or even a touch of ground cardamom.

Salt: A pinch of sea salt or kosher salt can be used instead of table salt.

Evaporated Milk: Make sure you use evaporated milk, not sweetened condensed milk!
Whipped Topping: Substitute with homemade whipped cream, or for a dairy-free option, use coconut whipped cream.

How To Make Pumpkin Pie

Making a Pumpkin Pie from scratch is a rewarding process, and it fills your home with the most delicious aromas of pumpkin-spice. This recipe is so simple and scrumptious, it will quickly become your go-to pumpkin pie recipe. Here’s how you make it:

STEP ONE: 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.

PRO TIP: 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.

pie crust placed in a pie pan and the edges crimped

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

pure pumpkin puree, granulated sugar, pumpkin pie spice blend, eggs, ground cinnamon, and salt combined in a bowl

STEP THREE: 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.

evaporated milk whisked into to the pumpkin pie mixture

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

PRO TIP: 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.

STEP SIX: 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.

STEP EIGHT: 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.

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

PRO TIP: Cooling the pie on a wire rack allows air to circulate around the pie. This helps the pie cool evenly, and prevents you from having soggy bottom crusts.

STEP TEN: 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.

Troubleshooting

We know you want your pumpkin pie to bake up perfectly, so we’ve made a list of the most common issues that sometimes arise, and how you can prevent them.

Help! The pie crust burns before the filling is set.

Cover the edges of the pie crust with strips of aluminum foil or use a pie crust shield to prevent burning.

The filling cracks while baking.

Avoid overbaking the pie. Remove it from the oven as soon as a knife inserted into the center comes out clean.

The filling is too runny.

Make sure to bake the pie until it is fully set in the center. If the knife test doesn’t come out clean, bake for a few more minutes and check again.

The pie filling is bland or too spicy.

Be sure you use the full amount of spices called for in the recipe, and consider tasting the filling before baking to adjust the spices to your liking.

The pie doesn’t set properly.

Make sure the eggs are at room temperature and not overbeaten, as this affects the setting of the filling.

The top of the pie is too dark.

Tent the pie with a piece of aluminum foil if it starts to darken too much before the baking time is up. You don’t have to wrap it tightly, just set it overtop of the pie to shield it from the heat.

How To Serve

Once your Pumpkin Pie is baked and cooled, the next step is deciding how to serve it. This fall dessert is perfect for your Thanksgiving dessert table (along with Sweet Potato Pie) served with fresh whipped cream or a scoop of vanilla ice cream. It’s always welcome at Christmastime, too, alongside other favorites like Christmas Cheesecake and Trifle.

Make sure you take this crowd pleaser to a holiday party or potluck. Everyone will be so excited to see a classic pumpkin pie on the table. Plus, it can be served at room temperature, so it’s easy to transport.
Beyond the holiday season, this Pumpkin Pie is a great finish to casual family dinners or when you’re hosting guests. Pair with coffee and tea or hot cider for a cozy finish to the evening.

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How To Store Leftover Pumpkin Pie

Make sure to properly store your leftover pie so it stays delicious in the days to come! This homemade pumpkin pie recipe is so yummy, you won’t want to waste a single slice!

MAKE AHEAD: Pumpkin Pie can be made a day ahead to save time on the day of your event. After baking, let the pie cool completely on a wire rack. Once cooled, cover it lightly with plastic wrap and store it in the fridge. We suggest you wait until you’re ready to serve the pie to add whipped cream.

IN THE FRIDGE: To store your Pumpkin Pie in the fridge, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will last for up to three days. Make sure you wait until the pie is completely cool before refrigerating it. Otherwise, condensation might form, making your crust soggy.

IN THE FREEZER: We recommend you eat this Pumpkin Pie while it’s fresh, but if you need to freeze it, wrap the completely cooled pie tightly in plastic wrap, then in aluminum foil. Freeze for up to two months. Thaw the pie in the fridge overnight before serving, just remember that the texture of the crust and filling may change slightly after freezing.

Why This Is the Best Pumpkin Pie Recipe

Pumpkin Pie is a timeless favorite, cherished for its simplicity, flavor, and versatility. It’s not just a dessert; it’s a tradition that brings comfort and joy to any gathering.

Simple Ingredients: Using readily available ingredients means you can whip up this pie without a trip to a specialty store.

Classic Comfort Dessert: The familiar warm spices and creamy pumpkin filling make this pie perfect for fall-inspired holidays.

Quick and Easy: Our recipe is one of the easiest ways to make a pumpkin pie. Anyone can do this without stress!

Perfect Texture: Our recipe makes a smooth, custard-like filling that’s perfectly set every time.
Make-Ahead Friendly: This pie can be made a day in advance, so the flavors meld beautifully! Plus it saves you time on the day of your event.

FREQUENTLY ASKED QUESTIONS

How Do You Make a Pumpkin Pie?

Making a pumpkin pie is as simple as filling a pie crust with a simple filling. Pumpkin pie filling generally requires whisking together pumpkin puree, eggs, milk, and spices. Bake, and serve.

Can I use homemade pie crust instead of store-bought crusts?

Yes, you can use a homemade pie crust. Just make sure it’s rolled out and placed in the pie plate as directed.

What is the best pie crust for pumpkin pie?

We love Pillsbury pie dough for making pumpkin pie. It’s perfectly light and flaky with just the right amount of sweetness. You may prefer to make your own or use another brand.

Can I add extra spices to the pie filling?

Yes, you can adjust the spices to your liking. Adding a bit more cinnamon or nutmeg can enhance the flavor according to your taste preferences.

What should I do if the pie filling cracks?

Cracks can be prevented by not overbaking. If they do occur, you can cover them with whipped topping before serving.

How do I prevent the pie crust from burning?

If the crust edges are browning too quickly, cover them with strips of aluminum foil or use a pie crust shield.

Can I make this pie ahead of time?

Yes, you can make the pie a day ahead. Let it cool completely, then cover and refrigerate until ready to serve.

How do I know when the pie is done?

The pie is done when a knife inserted into the center comes out clean. The filling should be set, not jiggly.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin can be used. Make sure to cook and puree the pumpkin, and drain it well to remove excess moisture.

Can I use canned pumpkin pie filling instead?

Using canned pumpkin pie filling instead of pure pumpkin puree is not recommended for this recipe. Pumpkin pie filling already contains sugar and spices, which would throw off the balance of ingredients and flavors in this recipe. Stick with pure pumpkin puree for the best results.

This easy Pumpkin Pie recipe is quick to make and brings a cozy, classic flavor to any holiday. Enjoy the warm spices and creamy filling with friends and family!

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Pumpkin Pie

5 from 9 votes

Pumpkin Pie is a classic dessert made with creamy pumpkin puree, warm spices, and a flaky crust. Easy to prepare, it's perfect for any occasion, from holiday dinners to casual family meals.

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

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

Instructions

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.

Video

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

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Lenore Ortyl Editorial Director
Lexus Monroe Editorial Assistant

Pumpkin Pie

Pumpkin Pie Ingredients

Pumpkin Pie Recipe Substitutions and Additions

How To Make Pumpkin Pie

Troubleshooting