Best Classic Pumpkin Pie Recipe

This is the best pumpkin pie recipe. It’s the classic easy pumpkin pie recipe that you can mix together in about five minutes and tastes so much better than store bought.

It takes about an hour to bake and a couple more hours to rest.

The pie is filled with pumpkin, evaporated milk, and the best fall seasonings including cinnamon, nutmeg, ginger, and cloves. 

The Classic Pumpkin Pie Is A Simple Recipe

 

Pumpkin pie is one of those desserts that are a must around the holidays. It just doesn’t seem the same without it. 

This is a classic pie that people love to eat at Christmas and Thanksgiving and it graces most tables because of it’s popularity.

The smooth center and creamier texture melts in your mouth and is packed full of your favorite fall flavors.

The Perfect Pumpkin Pie With Canned Pumpkin

I love this simple homemade pumpkin pie recipe because it’s just that, simple.

If this is your first time making the recipe, rest easy because it really doesn’t get easier than this.

You can make it with a regular pie crust or a gluten-free crust. I’ve bought gluten-free pie crusts at Whole Foods, and they taste just as good. 

The Homemade Pumpkin Pie Recipe Ingredients

• Canned pumpkin
• Eggs
• Salt
• Sugar
• Cinnamon
• Nutmeg
• Ginger
• Cloves
• Evaporated milk 
• Frozen crust or fresh pie crust

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Tools Needed For Baking The Pie

• The above ingredients, as well as an
• Oven
• Bowl
• Spatula
• Hand mixer
• Measuring spoons and cups
• Cookie sheet covered in tin foil

Step-By-Step Instructions (The Ultimate Guide On How To Make Pumpkin Pie)

Add the sugar, salt, and cinnamon to a large bowl. 

Next, add the ginger, nutmeg, and cloves to the bowl.

It’s already smelling pretty delicious at this point. 

A lot of people use pumpkin pie spice, which is fine, but I like to add a little bit extra to my pie, so I use the individual spices.

Add eggs to the sugar-spice mixture.

The eggs will help keep the pie from getting too dry. 

Now, add the can of Libby pumpkin purée and mix everything together. 

You don’t have to use Libby, but I find that it’s a good thick consistency for pumpkin pie.

I’ve used other brands and they are good, but a little runnier.

I’ve never used fresh pumpkin, but if you have some you can use that in the pie.

Finally, pour the evaporated milk into the bowl. Mix everything together. 

Get a cookie sheet ready and cover it with tin foil. Place the pie shell on the cookie sheet. Pour the pumpkin pie mixture into the pie shell.

I usually suggest doing things in this order because once you add the mixture to the pie shell, it’s going to be very full and it’s easy to spill over.

So, the less you have to move the pie around, the better. 

You don’t have to use a cookie sheet, but I also suggest this because if the pie mixture drips over for any reason while you’re moving it, it’s easier to clean up with the tin foil. 

Bake the pie for a 15-minutes at 425-degrees. Then, lower the temperature to 350-degrees and bake for 50 more minutes.

When the pie bakes, the pumpkin mixture might rise a little, but it shouldn’t run over. 

Pie Shield For Your Pie Plate And Crust

Check the pie 3/4 of the way through the baking process.

If the edges of the crust are starting to look like they are too brown, place a pie shield over the crust.

If you don’t have a pie shield, you can use tin foil around the edges of the crust. Keep it on there until the pie is done baking.

The pie will be done when a cake tester or knife comes out clean. I stick it right in the center to test for doneness.

When The Pie Is Done Baking

Let it cool for a couple of hours.

As the pie cools to room temperature, it will set up.

I try not to let my pies cool on top of the oven since the oven is going to be warm on the top unless they are on a cooling wire rack. 

Just make sure you place the pie on a heat-safe place, because it will be hot.

Pumpkin pie is delicious by itself, or you can add a dollop of whipped cream. It’s a great recipe because it tastes so good and it’s so simple to make.

Fresh Or Canned Pumpkin In Pumpkin Pie?

There’s not a lot of difference between fresh pumpkin or canned pumpkin. Fresh pumpkin will be a little more soft and velvety in texture. But, in the long run, canned is going to be a lot easier because all the hard work is done. All you have to do it cut off the lid.

Can You Use Pumpkin Pie Spice?

Yes, you can definitely use pumpkin pie spice. I like to use the different seasonings because I feel that it adds a lot more flavor to the pie.

Can You Freeze Pumpkin Pie?

Yes, you can freeze a pumpkin pie. Just make sure you allow it to get to room temperature before placing it in the freezer. You will also need to keep it in an airtight and freezer-safe container.

Does The Pie Require Refrigeration?

Yes, you will need to refrigerate the pie after it cools. I keep it in a pie container or some sort of airtight container in the refrigerator.