This is the best pumpkin pie recipe. It’s the classic easy pumpkin pie recipe that you can mix together in about five minutes.
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.
A Classic Pumpkin Pie
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.
A Simple Recipe
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.
Or, you can make your own crust with this recipe for homemade pie crust with shortening and butter. It’s flaky and delicious.
If you have any leftover pie dough from the crust you can make these delicious pie crust cinnamon crisps from Southern Home Express.
This recipe is pretty similar to Libby’s pumpkin pie recipe, but I add more spice to it. It adds a little more flavor warmth to the pie.
The Homemade Pumpkin Pie Recipe Calls For:
- Canned pumpkin
- 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.
What do you need for baking the pie?
- The above ingredients, as well as an
- Hand mixer
- Measuring spoons and cups
- Cookie sheet covered in tin foil
How Do You Make Pumpkin Pie Filling?
- Add the sugar, salt, and cinnamon to a bowl and mix.
- Next, add the spices and mix.
- Now, add the eggs and mix well.
- Add the pumpkin and mix well.
- Finally, add the evaporated milk and mix well.
- Pour into the pie crust and bake on 425-degrees for 15 minutes.
- Lower the temperature to 350-degrees and bake for 50 minutes or until a cake tester comes out clean.
- Allow the pie to cool for two hours.
Step-By-Step Instructions (The Ultimate Guide)
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.
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.
Other delicious holiday recipes:
- Pecan pie recipe without corn syrup – this pie is made with maple syrup for a wonderfully delicious treat.
- Chewy sugar cookies are a must for the holidays. You can add sprinkles, drizzle chocolate, or just eat them perfectly plain.
- Peanut butter fudge to die for is one of those recipes that you want to keep tucked away for each holiday. It’s easy to make and absolutely sinful and perfect for your festive party.
- Brown sugar pound cake with butter pecan glaze is perfect for the fall and any holiday gathering.
- Brownie mix cookies might just win that coveted cookie exchange award.
- Authentic key lime pie – this wonderful dessert has a tasty graham cracker crust.
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.
Delicious Pumpkin Pie
Check out the pumpkin pie recipe card below, grab those ingredients, and start baking! This is the perfect dessert any time of the year, especially around the Thanksgiving and Christmas holidays.
Then, share your comments below and click here to share a picture of your pie on the Pinterest Pin! If you made any changes or added something different, be sure to share with us so we can try it, too!
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 15 ounce can of pumpkin (pure pumpkin - I used Libby's)
- 12 ounce can evaporated milk
- 1 frozen 9-inch frozen pie shell (deep)
Preheat oven to 425-degrees for part of the cooking time (see bold print below)
- Add the sugar, salt, cinnamon, ginger, cloves, nutmeg, eggs, pumpkin and evaporated milk. Mix everything together well.
- Pour mixture into the pie curst and fill pie shell. (It will be full).
- Bake at 425-degrees for 15 minutes. Lower the oven temperature to 350-degrees and bake for 50 more minutes or until cake tester or knife comes out clean.
- Let cool for two hours.
Place the pie crust on a cookie sheet covered with tin foil before pouring the pumpkin mixture into the crust. This will keep you from spilling pie all over the oven and it makes for easy cleanup,
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.
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Nutrition Information:Yield: 8 servings Serving Size: 1 piece
Amount Per Serving: Calories: 164Total Fat: 5.3gSaturated Fat: 2.8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 55mgSodium: 221mgCarbohydrates: 25.6gFiber: 0.3gSugar: 19.1gProtein: 4.8g