This Classic Pumpkin Pie features a smooth, creamy spiced pumpkin filling baked in a flaky pie crust. Warm spices like cinnamon, nutmeg, and cloves create that cozy fall-holiday flavor everyone loves. It’s a timeless dessert for Thanksgiving, Christmas, or anytime you’re craving comfort in pie form.
Ingredients (Serves 8)
Pie Crust
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1 unbaked 9-inch pie crust (store-bought or homemade)
Pumpkin Filling
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1 (15 oz / 425 g) can pumpkin purée (not pumpkin pie filling)
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¾ cup granulated sugar (or ½ cup brown sugar for deeper flavor)
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2 large eggs
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1 cup evaporated milk (or heavy cream)
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1½ tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp ground cloves
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½ tsp salt
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1 tsp vanilla extract (optional)
Instructions
Step 1: Preheat Oven
Preheat oven to 425°F (220°C).
Step 2: Make the Filling
In a large bowl, whisk together:
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Pumpkin purée
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Sugar
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Eggs
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Evaporated milk
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Cinnamon, ginger, nutmeg, cloves
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Salt
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Vanilla
Whisk until smooth and well combined.
Step 3: Fill the Crust
Pour the pumpkin mixture into the unbaked pie crust. Smooth the top.
Step 4: Bake
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Bake at 425°F (220°C) for 15 minutes.
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Reduce oven temperature to 350°F (175°C) and bake an additional 40–45 minutes, until the center is just set.
A knife inserted near the center should come out mostly clean.
Step 5: Cool
Remove pie from oven and cool on a wire rack for at least 2 hours to fully set.
Step 6: Serve
Slice and serve with whipped cream or vanilla ice cream.
Tips for Perfect Pumpkin Pie
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Use 100% pure pumpkin purée, not pumpkin pie filling.
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Don’t overbake—center should jiggle slightly.
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Shield crust edges with foil if browning too quickly.
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Let pie cool completely before slicing.
Q/A Section
Q1: Can I make pumpkin pie ahead of time?
A: Yes! Pumpkin pie can be made 1–2 days ahead and stored in the refrigerator.
Q2: Why did my pumpkin pie crack?
A: Overbaking or rapid cooling causes cracks. Bake until just set and cool gradually.
Q3: Can I use fresh pumpkin instead of canned?
A: Yes! Roast and purée sugar pumpkin. Make sure it’s thick—not watery.
Q4: Can I freeze pumpkin pie?
A: Yes. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
Q5: Can I make it dairy-free?
A: Absolutely. Substitute evaporated milk with coconut milk or almond milk.
