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This Easy Pumpkin Pie Recipe is our family’s go-to pumpkin pie for Thanksgiving. If you’ve never made pumpkin pie before, this recipe is for you! It’s creamy, perfectly spiced, and surprisingly easy to make.
“Just like the pumpkin pie my mom made every Thanksgiving when I was growing up. So yummy! The fresh whipped cream is a must!” – Kara C.
Homemade Pumpkin Pie
There is something special about a homemade pumpkin pie. You can’t get that same homemade taste, or the amazing smell filling your home, from a store-bought pie. When I bake this pie, my whole house fills with that warm, spicy aroma of fall and the holidays. After tasting countless versions over the years, I truly believe this is the best pumpkin pie recipe.
Pumpkin pie is one of those desserts everyone enjoys a little differently. My in-laws like it at room temperature. I prefer it chilled with plenty of homemade whipped cream. My husband likes to eat for breakfast the morning after Thanksgiving. However you serve it, this easy pumpkin pie is sure to become a holiday favorite!
🧡 Emily
Ingredients Needed
- Pie Crust: You can use a store-bought refrigerated crust or make a homemade pie crust.
- Canned Pumpkin Puree: This is the base of the whole recipe. Make sure you are using pure, 100% pumpkin purée. If you have fresh pumpkin, you can make your own pumpkin puree.
- Evaporated Milk: This adds moisture and creaminess to the filling.
- Sugar: The sugar adds the perfect amount of sweetness to the pie filling.
- Eggs: Make sure to use large eggs. These act as a binder and add a fluffy texture to the filling.
- Spices: For this pumpkin pie recipe we use cinnamon, ginger, nutmeg, salt, and cloves. You can also use pumpkin pie spice in a pinch!
- Whipped Topping: Use store-bought or make your own using our homemade whipped cream recipe. We recommend using homemade. It tastes so much better!
How to Make Pumpkin Pie
- Prepare the pie crust. You can use a store-bought crust, or make your own. We have done it both ways and it is always delicious. If you want to make your own, we recommend using our Perfect Pie Crust Recipe.
- Prepare the pie filling: In a large bowl, crack the eggs and whisk until blended. Then, add the sugar and spices and whisk again.
- Whisk in the pumpkin purée until well blended.
- Gradually stir in the evaporated milk.
- Pour the filling mixture into the uncooked pie shell. Bake at 425°F for 15 minutes and then turn the oven temperature down to 350°F and bake for 40 to 50 minutes until a toothpick in the center comes out clean.
- Remove from the oven and cool on a wire rack. Cool completely before serving.
- Use a stand or hand mixer to whip heavy cream until stiff peaks form. Mix in the sugar and vanilla (or other flavoring).
- Serve cooled pie with a dollop of whipped cream and a sprinkle of cinnamon.
Decorating the Crust
If I have extra pie dough, I like to decorate the crust (see photo below). For the decorations, cut out shapes using cookie cutters and placed the shapes around the sides. Then, brush the cutouts with some milk and sprinkle with coarse sugar for even baking and added flavor.
Frequently Asked Questions
Look for set edges and slightly wobbly center – like firm Jell-O. If you use an instant read thermometer, the center should be between 175-185°F. Be careful not to over bake your pie, it will cause cracks.
Cooling too fast or overbaking will result in cracks. Bake just until the center jiggles a little as explained above. Cool at room temperature away from drafts. Don’t slice the pie until it is completely cooled.
It’s not necessary with this recipe. With the two-temp bake, you’ll get a crisp bottom.
Yes. Pumpkin pie can be made 1-2 days ahead. Keep it chilled in the refrigerator and add whipped cream just before serving.
Cover the pie with plastic wrap and store in the fridge for up to 4 days. You can also freeze leftovers for up to 1 month. Thaw overnight in the fridge and serve chilled.
Read More: The BEST Pumpkin Dessert Recipes for Fall
More Pumpkin Recipes You’ll Love
If you are in the mood for more pumpkin treats after this pumpkin pie recipe, try out these delicious pumpkin recipes.
- Pumpkin Chocolate Chip Muffins – These muffins are the perfect treat with moist pumpkin cake and little pockets of chocolate.
- Pumpkin Steamers – This pumpkin drink with warm you on a cold, autumn day. The drink is rich and creamy with flavors of pumpkin, cinnamon, nutmeg, and ginger.
- Chocolate Chip Pumpkin Coffee Cake – This delicious coffee cake has a cream cheese layer and crumb topping that is out of this world. It’s perfect for breakfast, brunch, snack, or dessert.
- Pumpkin Cheesecake Mousse Cups – A smooth and creamy mousse that is simple to make, but looks elegant and tastes heavenly!
- Pumpkin Cobbler – This is a traditional fall dessert at our house. A creamy pumpkin pie-like layer is topped with a crunchy, buttery, crust. It is incredibly served warm with homemade whipped topping or vanilla ice cream.
- Pumpkin Drop Cookies – With only 3 ingredients, these cookies are quick and easy to make.
- Pumpkin Roll – This tasty Pumpkin Roll recipe is easy to make with an even easier homemade cream cheese filling! It is a delicious addition to your Fall baking checklist.
If you try this Pumpkin Pie recipe, I’d love to hear what you think! Please leave a comment and a ⭐️ star rating below. Your feedback helps others find the recipe and lets us know what you love most about it!
Easy Pumpkin Pie Recipe
Video
Ingredients
For the filling:
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
For the whipped topping:
- 1 pint whipping cream
- ¼ cup sugar
- 2 teaspoons vanilla, almond, or amaretto flavoring
Instructions
For the filling:
- Preheat oven to 425°F. Crack the eggs into a large bowl and stir until blended (I like to use a wire whisk). Then add the sugar and spices and stir again.
- Blend in the pumpkin purée.
- While whisking, gradually stir in the evaporated milk.
- Pour the pumpkin mix into the unbaked pie crust and bake for 15 min at 425 degrees, then turn the oven down to 350 degrees and bake for 40 to 50 more minutes or until a toothpick in the center comes out clean.
- Remove from oven and cool completely before cutting.
For the whipped topping:
- Beat the heavy cream until stiff peaks form. Mix in sugar and vanilla (or other flavoring).
- Spoon whipped cream onto cooled pie and sprinkle with cinnamon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It was so easy and so good I made a practice one 😄 uh hugh lol great grandkids loved it and we had fun making it so we’re to go Have a Blessed Thanksgiving all
Best I ever had!
What a compliment! Thank you, Mary! 🙂
This sounds like a classic. Will be trying this recipe.