Pumpkin Pie Recipe

Pumpkin Pie is a classic holiday dessert with a smooth, creamy filling made from pumpkin puree, warm spices, and a flaky pie crust. Perfect for Thanksgiving or Christmas, this easy recipe delivers the best traditional pumpkin pie flavor. Serve with whipped cream or ice cream for a festive dessert that’s always a family favorite.

Ingredients

• 1 (9-inch) deep-dish pie crust, homemade or store-bought, unbaked
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 (15-ounce) can pumpkin puree (or homemade pumpkin puree)
• 1 (12-ounce) can evaporated milk

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, whisk together the eggs and pumpkin puree until smooth.
3. In a separate bowl, mix the sugar, cinnamon, salt, ginger, and cloves. Add the dry mixture to the pumpkin mixture and stir until fully combined.
4. Gradually whisk in the evaporated milk until smooth.
5. Carefully pour the filling into the unbaked pie crust.
6. Bake for 15 minutes at 425°F (220°C). Then reduce the temperature to 350°F (175°C) and bake for an additional 40–50 minutes, or until the filling is set.
   • Test for doneness: The center should jiggle slightly but not appear liquidy, or insert a knife into the center—if it comes out clean, the pie is ready.
7. Allow the pie to cool completely on a wire rack before slicing.
8. Serve with whipped cream or caramel pecan topping, if desired.

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Tips

• Use a metal pie dish for a crispier crust.
• Shield the crust edges with foil or a pie shield if they begin to brown too quickly.
• Let the pie cool fully to room temperature before slicing for clean, even pieces.
• Make ahead: Pumpkin pie can be prepared a day in advance and stored in the refrigerator.

Variations and Substitutions

• Spices: Replace the individual spices with 1 3/4 teaspoons pumpkin pie spice.
• Crust: Use graham cracker crust for a sweeter, no-roll option.
• Dairy-Free: Substitute evaporated milk with coconut milk or almond milk creamer.
• Sweetener: Swap granulated sugar with brown sugar, maple syrup, or honey for a deeper flavor.

FAQs

Can I use fresh pumpkin instead of canned?
Yes! Just roast, puree, and drain fresh pumpkin until smooth. Be sure to remove excess liquid for best results.

How do I know when my pumpkin pie is done?
The filling should be mostly set with a slight jiggle in the center. It will continue to firm up as it cools.

How long does pumpkin pie last?
It will keep in the refrigerator for up to 4 days. Cover loosely with foil or plastic wrap.

Can I freeze pumpkin pie?
Yes, bake and cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Top with freshly whipped cream or a dollop of vanilla ice cream.
• Add a drizzle of caramel sauce and toasted pecans for extra indulgence.
• Pair with a hot cup of coffee, spiced tea, or apple cider for a cozy fall dessert.

Why You’ll Love This Recipe

This pumpkin pie is smooth, creamy, and perfectly spiced with warm autumn flavors. The custard-like filling pairs beautifully with a flaky crust, making it a holiday classic that’s simple to prepare and always a crowd-pleaser.