Classic Pumpkin Pie

Classic Pumpkin Pie

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 60 mins
Cool: 75 mins
Total: 2 hrs 25 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
346 Calories
15g Fat
47g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 346
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 28%
Cholesterol 56mg 19%
Sodium 366mg 16%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 9%
Total Sugars 25g
Protein 7g
Vitamin C 2mg 11%
Calcium 112mg 9%
Iron 2mg 11%
Potassium 240mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pumpkin pie is a classic fall and winter dessert, and no Thanksgiving meal is complete without a slice of the orange-hued pie. The creamy filling is just sweet enough and perfectly spiced with cinnamon, nutmeg, and ginger.

Even though pumpkin pie never fails to impress, it's one of the easiest pies to make. You can use canned or homemade pumpkin purée and a store-bought or homemade pie crust, depending on how much time you have. Make sure you leave enough time for the pie to cool completely before serving so that it makes tidy slices.

For a celebration-worthy pie, decorate the rim with piped whipped cream. A few sugared cranberries make it picture perfect. Or keep things simple by slicing and serving as-is or with a dollop of sweetened whipped cream.

"Pumpkin pie is a Thanksgiving staple, but sifting through recipes to find the perfect one is challenging. I was wowed by the simplicity of this version and its delicious flavor. If it’s not already, this should be your new go-to pumpkin pie." —Hannah Packman

Classic Pumpkin Pie Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 1/4 cups pumpkin purée, canned or fresh

  • 3/4 cup sugar

  • 1 teaspoon all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1 pinch nutmeg

  • 2 large eggs, lightly beaten

  • 1 cup evaporated milk (undiluted)

  • 2 tablespoons water

  • 1/2 teaspoon vanilla extract

  • 1 pie crust (lining a 9-inch pie pan and unbaked)

  • Whipped cream or whipped topping, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Ingredients for autumn pumpkin pie

    The Spruce / Diana Chistruga

  2. In a medium mixing bowl, combine the pumpkin, sugar, flour, salt, cinnamon, ginger, and nutmeg.

    Combine pumpkin and spices in a bowl

    The Spruce / Diana Chistruga

  3. Add eggs and stir to combine.

    eggs added to the pumpkin filling in a bowl

    The Spruce / Diana Chistruga

  4. Add the evaporated milk, water, and vanilla and mix well.

    evaporated milk added to the pumpkin pie filling in the bowl

    The Spruce / Diana Chistruga

  5. Pour the pumpkin filling mixture into the pastry-lined pie pan.

    Pour pumpkin filling into the crust in a pie pan

    The Spruce / Diana Chistruga

  6. Bake 15 minutes. Reduce the heat to 350 F and bake about 35 to 45 minutes longer, or until the pie is completely set around the edge and just barely jiggles in the center.

    baked Classic Pumpkin Pie in a pie pan

    The Spruce / Diana Chistruga

  7. Let cool completely before serving. It can be stored in the fridge and served chilled, too.

    Classic Pumpkin Pie on a cooling rack

    The Spruce / Diana Chistruga

Tips

  • There are a couple tactics to avoid cracks in your pumpkin pie. Don't over-beat the filling since the extra air can cause cracks as the pie cooks and cools. Don't over-bake your pie—it should still have a slight jiggle in the middle.
  • If you do end up with a few cracks, simply cover them with whipped cream. It will still taste delicious.
  • Canned and homemade pumpkin purée work equally well in this recipe. To make your own, stem and seed the pumpkin and cut it into large chunks. Cover and roast at 350 F for 45 minutes to an hour, then process until smooth.

Recipe Variations

  • Replace some or all of the granulated sugar with brown sugar for a deeper flavor.
  • Add 2 tablespoons of bourbon or rum in place of the water and vanilla extract.
  • If you have store-bought pumpkin pie spice in your pantry, you can replace the spices in the filling with 1 1/4 teaspoons of the spice blend.

How to Store and Freeze

  • If you're making a crust, you can make it up to two days ahead of time. Store the wrapped dough in the fridge. The filling can also be mixed up a day ahead of time. Tightly cover the bowl and whisk again before adding to the pie crust.
  • Leftover pumpkin pie should be stored tightly covered in the fridge for up to three days.
  • You can also freeze leftover pumpkin pie. Tightly wrap the entire, cooled pie or individual slices in plastic wrap followed by aluminum foil and store for up to a month. Defrost in the fridge before enjoying.

Why use evaporated milk in pumpkin pie?

Evaporated milk is shelf-stable milk that has about 60 percent of the water removed. This makes it thicker and creamier than regular milk without adding extra fat. Evaporated milk makes for a creamy custard filling in a pumpkin pie.

Is pumpkin pie filling the same as pumpkin puree?

When shopping for ingredients, note that canned pumpkin or pumpkin purée is not the same thing as pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which would make this recipe far too sweet.