There is something about the smell of pumpkin pie baking in the oven that instantly feels like home. The aroma of cinnamon, nutmeg, and cloves mingling with sweet pumpkin filling has a way of transporting me back to family Thanksgivings, where the dessert table was always the highlight.
My grandmother had a knack for baking pies, and I can still picture her carefully rolling out the dough, flour dusting her apron, and a mischievous smile as she let us sneak a taste of the filling before it hit the oven.
Pumpkin pie has always been more than just dessert, it is tradition. It is the slice everyone looks forward to after a hearty holiday meal. It is the pie you can count on to be both comforting and celebratory. Whether you’re baking for Thanksgiving, Friendsgiving, a fall potluck, or just because you crave a cozy dessert with a hot cup of coffee, this recipe is everything you need it to be.
The texture is silky smooth, the flavor is perfectly spiced, and the crust is buttery and crisp. It is easy enough for a beginner but yields results that taste like they came straight from a bakery. Once you try this recipe, it will be the only pumpkin pie you’ll ever need in your holiday lineup.
Pumpkin Pie Recipe
Ingredients
Method
- Prepare the crust: If using homemade crust, roll it out and fit it into a 9-inch pie pan. Trim and crimp the edges. Chill while preparing the filling.
- Preheat oven to 425°F (220°C). Place a baking sheet in the oven to heat.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Beat in the eggs and egg yolk until smooth. Gradually whisk in evaporated milk (and vanilla, if using). The filling should be creamy but not overly runny.
- Pour filling into prepared crust. Place the pie dish onto the preheated baking sheet.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until the center is just set and a knife inserted near the edge comes out clean. The middle should still jiggle slightly.
- Cool completely on a wire rack, then chill for at least 2 hours before slicing.
- Serve topped with whipped cream or your favorite garnish.
About the Recipe
What makes this pumpkin pie recipe the best is its balance. Some pies lean too sweet, others too heavy on the spices. This one has just the right amount of sweetness paired with warm spices that complement rather than overpower the pumpkin. The filling bakes up custard-like and creamy, holding its shape without cracking.
The crust is equally important. You can make a simple homemade butter crust or take a shortcut with a good quality store-bought version. Either way, the filling does the heavy lifting, creating that classic pumpkin pie flavor everyone loves.
This recipe makes one standard 9-inch pie, serving about 8 generous slices. It is the perfect size for a family gathering or to share at a potluck, though it is so good you might be tempted to keep it all to yourself.
Another thing I love about this recipe is its adaptability. You can top it with whipped cream, serve it plain, or dress it up with caramel drizzle or candied pecans. It’s a foolproof recipe that will leave your guests asking for seconds.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 (15-ounce) can pure pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups evaporated milk (or half-and-half for a richer pie)
- Optional: 1 teaspoon vanilla extract
- Optional garnish: whipped cream, caramel sauce, candied pecans
Instructions
- Prepare the crust. If using homemade crust, roll it out and fit it into a 9-inch pie pan. Trim and crimp the edges. Place in the refrigerator to chill while preparing the filling.
- Preheat the oven. Set your oven to 425°F (220°C). Place a baking sheet in the oven to heat, this helps the crust bake evenly.
- Make the filling. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Add eggs and milk. Beat in the eggs and egg yolk until smooth. Gradually whisk in the evaporated milk (and vanilla if using). The filling should be creamy but not overly runny.
- Assemble the pie. Pour the filling into the prepared crust. Place the pie dish carefully onto the preheated baking sheet.
- Bake. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until the center is just set and a knife inserted near the edge comes out clean. The middle should still have a slight jiggle.
- Cool. Let the pie cool completely on a wire rack. This step is crucial for the filling to set properly.
- Serve. Chill for at least 2 hours before slicing. Top with whipped cream or your favorite garnish.
Tips for Success
The key to a truly great pumpkin pie is in the details. First, make sure you use pure pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices, and it will throw off the balance of this recipe. The puree gives you full control over sweetness and flavor.
Second, don’t skip the high-heat start in the oven. Those first 15 minutes at 425°F help set the crust and give the filling a head start. Lowering the heat afterward allows the custard to bake slowly and evenly, preventing cracks.
Finally, patience is your best friend. Letting the pie cool and chill before slicing ensures it holds its shape and slices cleanly. If you cut in too soon, the filling may still be too soft. Trust me, the wait is worth it when you see that perfect slice topped with a cloud of whipped cream.
What Goes Well With It
Pumpkin pie is a dessert that pairs beautifully with simple accompaniments. A dollop of freshly whipped cream adds a light, airy contrast to the creamy filling. For a touch of indulgence, try a drizzle of salted caramel sauce or a sprinkle of candied pecans. The sweet crunch against the silky pie is irresistible.
For drinks, pumpkin pie practically begs to be enjoyed with coffee. The slight bitterness of a hot cup of coffee balances the sweetness of the pie perfectly.
If you prefer tea, a spiced chai latte is an excellent pairing, echoing the cinnamon and cloves in the pie. And of course, around the holidays, nothing says festive quite like enjoying your slice with a glass of eggnog or mulled cider.
This pie also shines as part of a dessert spread. Pair it with apple crisp, pecan pie, or even a simple tray of cookies for a variety of textures and flavors that will delight your guests.
Nutrition & Health Benefits
While pumpkin pie is a sweet treat, it has a few redeeming qualities. Pumpkin itself is a nutrient powerhouse, packed with vitamin A, which supports healthy vision, and fiber, which helps keep you full. It is also naturally low in calories compared to many other pie fillings.
The spices in pumpkin pie aren’t just for flavor. Cinnamon and ginger have been linked to supporting digestion and balancing blood sugar levels. Nutmeg and cloves bring antioxidants that can support overall wellness, especially when enjoyed as part of a balanced diet.
If you opt for evaporated milk or half-and-half, you’ll also be adding a good source of calcium and protein. And let’s not forget the emotional health benefits, sharing a slice of homemade pumpkin pie with family and friends is food for the soul.
How to Store & Reheat
Pumpkin pie is best made a day in advance, as it needs time to set. Once cooled, cover it loosely with foil or plastic wrap and refrigerate. It will stay fresh in the fridge for up to 4 days.
If you want to freeze it, wrap the cooled pie tightly in plastic wrap, then foil, and freeze for up to 2 months. For easy access, you can also slice the pie and freeze individual pieces. This is perfect for packing in lunchboxes or for those late-night dessert cravings.
To reheat, place a slice in the microwave for about 20 seconds, or warm the entire pie in a 300°F oven for 10–15 minutes. Be sure not to overheat, as this can cause the custard to separate. Serving it slightly warm with whipped cream is a real treat.
Closing Personal Touch
Every year, I find myself coming back to this pumpkin pie recipe. It has become a tradition in my household, baked the night before Thanksgiving as the kids sneak into the kitchen to ask, “Is it ready yet?” Their anticipation is part of what makes the pie taste even better.
There is comfort in knowing that some recipes never go out of style. Pumpkin pie has been at American tables for generations, and it continues to bring people together with each slice shared. For me, it is more than dessert, nit is a reminder of family, gratitude, and the simple joys of baking something from scratch.
I hope this recipe finds a place in your own family traditions. Whether you serve it at the holiday table or enjoy it on a quiet Sunday afternoon, may it bring the same warmth and happiness to your home as it does to mine.
