Dessert

Classic Pumpkin Pie Recipe

Name: Classic Pumpkin Pie Recipe
Prep time: 15 min
Cook time: PT-491856H37M
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 (9-inch) deep dish pie crust, homemade or store-bought; 2 eggs, lightly beaten; 1 (15 oz.) can pure pumpkin purée (or 2 cups homemade thick pumpkin purée); 1 cup packed brown sugar; 2 tsp cinnamon; ½ tsp ground ginger; ¼ tsp ground cloves; ¼ tsp ground nutmeg; ¼ tsp salt; ⅔ cup evaporated milk

ByNoah Steele February 9, 2026February 9, 2026

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Introduction

Classic pumpkin pie is a beloved fall dessert that blends warm spices with creamy pumpkin filling in a flaky crust. This easy recipe delivers a perfectly spiced pie that’s great for holidays or any cozy gathering.

A single-layer pumpkin pie with a smooth, deep orange filling and a slightly glossy surface sits inside a white pie dish. Its crust is braided and golden brown, framing the pie perfectly. The pie rests on a black cooling rack placed on a white marbled surface. A beige oven mitt lies to the right side of the cooling rack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9-inch) deep dish pie crust, homemade or store-bought
2 eggs, lightly beaten

1 (15 oz.) can pure pumpkin purée (or 2 cups homemade thick puree)
1 cup packed brown sugar

2 tsp. cinnamon
½ tsp. ground ginger

¼ tsp. ground cloves
¼ tsp. ground nutmeg
¼ tsp. salt

⅔ cup evaporated milk

Instructions

Step 1: Preheat your oven to 425°F.
Step 2: In a large bowl, combine the eggs, pumpkin purée, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk in the evaporated milk until smooth.

Step 3: Prepare your pie shell as you would for a single crust pie, but do not prebake. Pour the pumpkin mixture into the unbaked pie shell. Bake for 15 minutes at 425°F.
Step 4: Reduce the oven temperature to 350°F and continue baking for 30-35 minutes, or until a clean knife inserted into the center comes out clean or mostly clean. If the crust edges brown too quickly, cover them with aluminum foil to prevent burning.
Step 5: Remove the pie from the oven and cool on a rack. For best flavor and texture, refrigerate the pie for at least 2 hours before serving, though it can be enjoyed immediately once cooled.

Tips & Variations

Use homemade pumpkin purée for a fresher, more robust flavor.
If you prefer a less spiced pie, reduce the amount of cloves and nutmeg.
For a dairy-free version, substitute evaporated milk with full-fat coconut milk.

To prevent a soggy crust, you can prebake the pie shell for 7-8 minutes before adding the filling.

Storage

Store pumpkin pie covered in the refrigerator for up to 3-4 days. Serve chilled or bring to room temperature before eating. Leftovers can be reheated gently in a low oven (around 300°F) for 10-15 minutes if desired.

How to Serve

A round pumpkin pie with a smooth, rich orange filling sits in a white pie dish with a decorative braided crust around the edge. The pie rests on a black cooling rack placed on a white marbled surface. The texture of the pie filling is glossy and firm, showing a small vent hole near the center. A light-colored oven mitt is partially visible to the right of the pie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

Canned pumpkin pie filling already contains spices and sweeteners, so it’s best to use pure pumpkin purée and add your own spices for full control over flavor and sweetness.

Why did my pumpkin pie crack?

Cracks often happen if the pie is overbaked or cooled too quickly. To avoid this, bake until just set, and cool the pie gradually at room temperature before refrigerating.