Pumpkin pie is the kind of dessert that brings everyone to the table. It’s warm, lightly spiced, and irresistibly creamy, with a flaky crust that makes every slice feel special. Whether you’re baking for a holiday or just craving something nostalgic, this classic recipe delivers.

The ingredients are simple, the method is straightforward, and the results are endlessly reliable. If you love pumpkin and a hint of spice, you’re in the right place.

Why This Recipe Works

This recipe strikes the perfect balance of smooth, custard-like filling and a sturdy crust that holds up to slicing. The blend of pumpkin puree, eggs, and dairy creates a silky texture without being heavy.

A mix of spices—cinnamon, ginger, nutmeg, and cloves—adds depth without overpowering the pumpkin. Baking the pie at two temperatures helps set the crust and keeps the center creamy and tender. It’s a classic for a reason: the flavors are comforting and the method is reliable.

What You’ll Need

1 unbaked 9-inch pie crust (homemade or store-bought)
1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
3 large eggs (at room temperature)
1 cup evaporated milk (or half-and-half for a richer pie)
1/2 cup granulated sugar
1/4 cup brown sugar (light or dark)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional but classic)
1/2 teaspoon fine salt
1 teaspoon vanilla extract
Optional toppings: whipped cream, a sprinkle of cinnamon, or candied pecans

Instructions

Preheat and prep the crust. Heat your oven to 425°F (220°C).
Fit the pie crust into a 9-inch pie dish and crimp the edges. For a crispier bottom, chill the crust in the fridge for 15 minutes while you mix the filling.
Mix the dry ingredients. In a small bowl, whisk together the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. This helps distribute the spices evenly.
Whisk the wet ingredients. In a large bowl, whisk the pumpkin puree, eggs, evaporated milk, and vanilla until smooth and well combined.
Combine and smooth. Add the sugar-spice mixture to the pumpkin mixture and whisk until silky.
The filling should be pourable but not watery.
Fill the crust. Pour the filling into the chilled pie crust. If you have extra filling, don’t overfill—leave a little space under the edge of the crust to prevent overflow.
Bake hot, then lower the temperature. Bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 35–45 minutes, until the center is mostly set with a slight wobble.
Check doneness. Insert a knife near the center; it should come out mostly clean, or use an instant-read thermometer—target 175°F (80°C) in the center.
Cool completely. Place the pie on a wire rack and let it cool for at least 3 hours.
This allows the custard to fully set and makes slicing clean and easy.
Serve and garnish. Top with whipped cream and a dusting of cinnamon, or add a few chopped candied pecans for texture. Serve at room temperature or lightly chilled.

How to Store

Refrigerate: Cover the cooled pie loosely with foil or plastic wrap and store in the fridge for up to 4 days.
Freeze: Wrap slices tightly in plastic and then foil, or freeze the whole pie well-wrapped for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm slices in a 300°F (150°C) oven for 10–15 minutes if you prefer it slightly warm.
Avoid microwaving—it can make the crust soggy.

Health Benefits

Pumpkin is naturally rich in beta-carotene, which supports eye and skin health. It also offers fiber, which helps with fullness and digestion. Using evaporated milk instead of heavy cream keeps the texture creamy while lowering saturated fat.

Spices like cinnamon and ginger add antioxidant benefits and flavor without extra calories. Enjoyed in reasonable portions, this dessert fits comfortably into a balanced diet.

Pitfalls to Watch Out For

Soggy crust: If your crust tends to get soggy, blind-bake it for 10 minutes at 400°F (205°C), then cool slightly before adding the filling.
Overbaking: A cracked surface usually means it baked too long. Pull it when the center still has a gentle jiggle and the edges are set.
Watery filling: Be sure you use pumpkin puree, not pumpkin pie filling.
Puree has no added sugar or extra liquid.
Spices clumping: Whisk spices with the sugars first so they distribute evenly and don’t streak the filling.
Weeping or sweating: Let the pie cool fully before covering. Trapping steam can cause condensation on the surface.

Recipe Variations

Maple Pumpkin Pie: Replace 1/4 cup of the granulated sugar with real maple syrup. Reduce evaporated milk by 2 tablespoons to keep the filling set.
Gingersnap Crust: Swap the pastry crust for a crumb crust: 1 1/2 cups crushed gingersnaps + 5 tablespoons melted butter + 2 tablespoons sugar.
Press into the pan and bake 8 minutes before adding filling.
Dairy-Free: Use full-fat coconut milk in place of evaporated milk. The pie will have a light coconut note that pairs nicely with the spices.
Less Sugar: Cut total sugar to 1/2 cup if you prefer a less sweet pie. Increase cinnamon to 1 1/4 teaspoons to keep the flavor bold.
Extra-Silky: Blend the filling in a blender for 30–45 seconds before baking.
This removes any lumps and creates a super smooth texture.
Pumpkin Spice Latte Pie: Add 1–2 teaspoons instant espresso powder and a pinch of cardamom for a coffee-kissed twist.

Explore more irresistible pie recipes you won’t want to miss:

Chocolate Pie Recipe old-fashioned

Pumpkin Pie Recipe with Coconut Milk

FAQ

Can I use fresh pumpkin instead of canned?

Yes. Roast peeled pumpkin or sugar pie pumpkin until tender, then puree and strain through a fine sieve to remove excess moisture. You’ll need about 1 3/4 cups of smooth puree.

Do I need to blind-bake the crust?

It’s optional for a standard pastry crust.

If you like an extra crisp bottom or are using a very juicy filling, blind-bake for 10–12 minutes first. For crumb crusts, a brief pre-bake helps them set.

How do I prevent cracks on top?

Avoid overbaking and don’t overmix the filling. Pull the pie when the center still wobbles slightly.

Cool gradually at room temperature, away from cold drafts.

Can I make this pie ahead?

Absolutely. Bake up to 2 days in advance and refrigerate. For a just-baked feel, let it sit at room temperature for 30–45 minutes before serving.

What topping goes best?

Lightly sweetened whipped cream is classic.

You can also try a dollop of crème fraîche, a drizzle of maple syrup, or a sprinkle of toasted pecans.

Why is my pie watery or separated?

This usually comes from using pumpkin pie filling instead of puree, or from overbaking. Make sure to use plain puree and pull the pie once it reaches about 175°F in the center.

Can I make it gluten-free?

Yes. Use a gluten-free pie crust or a crumb crust made with gluten-free cookies.

The filling itself is naturally gluten-free.

Final Thoughts

Classic pumpkin pie is a simple pleasure that never goes out of style. With a few pantry staples and a reliable method, you’ll get a creamy, fragrant dessert that always feels festive. Keep an eye on baking time, let it cool fully, and don’t be afraid to tweak the spices to your taste.

Serve it with a generous spoonful of whipped cream and enjoy the moment—this is comfort baking at its best.