Pumpkin Pie
This easy pumpkin pie recipe is made completely from scratch and is a great make-ahead dessert for the holidays!
If there’s one thing I look forward to at Thanksgiving, it’s the pumpkin pie. Okay, pumpkin pie topped with a huge dollop of whipped cream. Today I’ll be sharing my absolute favorite traditional pumpkin pie recipe that’s made 100% from scratch.
If you don’t make many pies, then this is a good one to have tucked up your sleeve for the holidays. The pumpkin pie filling is as simple as whisking the ingredients together and pouring it into a partially-baked pie shell.
Because pumpkin pie has to be stored in the fridge, it’s a great make-ahead dessert that everyone will love!
Ingredients for This Recipe
This pumpkin pie recipe requires minimal ingredients, so it’s important that you use the right ones. Here’s an overview of what you’ll be using to make this recipe:
- Pie crust: I like to use my favorite pie crust recipe to make this pie, but a store-bought crust works as well.
- Brown sugar: Sweetens the pumpkin pie filling and also adds flavor. I used light brown sugar, but dark brown sugar would be fine to use too.
- All-purpose flour: There’s just one tablespoon of flour in the filling to help thicken it and ensure that the pie sets up properly.
- Spices: I use a blend of ground cinnamon, nutmeg, cloves, and ginger. There’s also a pinch of salt in the filling to enhance the pumpkin flavor.
- Eggs: Helps bind the filling together and creates a custard-like consistency. Room temperature eggs are also best. If you forget to set them out ahead of time, just place them in a bowl of warm water for 5 to 10 minutes.
- Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which is already sweetened and has spices added to it. The only ingredient on the back of the can of pumpkin puree will be pumpkin.
- Evaporated milk: Not to be confused with sweetened condensed milk, which is much thicker and sweeter. Evaporated milk is richer than regular milk and makes for a creamier pie!
How to Make Pumpkin Pie
To make this pie, you want to start by partially baking your pie crust. While this isn’t necessary for every pie, I highly recommend doing it for this recipe because it ensures that the bottom of your crust stays crisp.
I have a completely separate post on blind baking pie crust, but here’s a quick breakdown on how to partially bake your crust:
- Roll out the pie crust: I typically roll mine out to about 12-inches in diameter. You want the pie crust to be a little bigger than your dish, so you have enough to fit it into the dish and decorate the edges.
- Transfer the crust to your pie dish: You can do this several ways, but I find that rolling it up over my rolling pin, then unrolling it over the dish is easiest. This recipe makes quite a bit of filling too, so be sure to use a pie dish that’s at least 1 and 1/2 inches deep.
- Fit the crust into the dish and decorate the edges: Make sure to be gentle with the dough during this process and don’t stretch it (which can cause the crust to shrink).
- Chill the crust in the fridge: This gives the dough time to relax, which makes it less likely to shrink. It will also ensure that the butter and shortening in your pie dough are cold, which makes for a flakier pie crust.
- Prick the bottom of the crust with a fork: This is also known as “docking” and will help prevent the bottom from bubbling up when you remove the pie weights later.
- Line the dough with parchment paper & fill with pie weights: If you don’t have any pie weights, dried beans, rice, or even some flour work just fine!
- Bake for 15 minutes at 400°F: The edges of the crust should start to lightly brown.
- Remove the pie weights: Lift up the parchment paper with your pie weights and remove them from the pie crust. The bottom of the crust will look a little raw, this is normal!
- Bake for another 5 minutes at 400°F: This will allow the bottom of the crust to bake a little more.
- Cool slightly while you make the filling
Once the crust is partially baked, it’s time to mix together the filling. To make the pumpkin pie filling:
- Reduce the oven temperature to 375°F (190°C): The filling needs to bake at a slightly lower temperature so that it doesn’t burn or crack.
- Whisk together the dry ingredients: In a small bowl, whisk together the brown sugar, flour, spices, and salt. Don’t worry if you have a few lumps of brown sugar in the mixture, they will whisk out once you add them to the wet ingredients.
- Whisk together the wet ingredients: In a separate bowl, lightly beat the eggs, then whisk in the pumpkin puree and evaporated milk.
- Add the dry ingredients to the wet ingredients: Whisk in the dry ingredients until just combined.
- Pour the filling into the partially baked pie crust and bake: I highly recommend using a pie crust shield to prevent the edges of your crust from burning. If you don’t have a pie crust shield, you can simply use foil to cover the edges instead.
- Cool completely & chill in the refrigerator: Once the pie comes out of the oven, let it cool on the countertop for a good two to three hours. Then, cover it tightly and place it in the fridge for several hours before slicing and serving (overnight is best).
Frequently Asked Questions
How Can You Tell if Pumpkin Pie Is Done?
You’ll know the pie is done baking when the center is almost set and wobbles ever so slightly (the center will finish setting up as the pie cools). In total, the pie will need to bake for roughly 45 to 50 minutes at 375ºF (190°C).
Should Pumpkin Pie Be Refrigerated?
The pie will be fine to sit at room temperature for 1 to 2 hours. However, since this is a custard pie, it does need to be refrigerated.
How Long Is Pumpkin Pie Good For?
If covered tightly and stored in the refrigerator, it will keep for up to 4 days.
What Can I Substitute For The Evaporated Milk?
If you don’t have any evaporated milk on hand, then you can replace it with an equal amount of half and half.
Can I Use Pre-Made Pumpkin Pie Spice?
Yes, you can replace the spices in the recipe with 2 to 2 and 1/2 teaspoons of pumpkin pie spice.
Baking Tips
- You can use a store-bought or homemade pie crust for this pumpkin pie recipe. My pie crust recipe will make two pie crusts, but you can easily freeze the other half to use later. You can even use the second pie crust to cut out leaves or other decorations to go on top of the pie.
- I prefer to cover the edges of my pie crust once I’ve blind baked the crust and added the filling, so I don’t have to open the oven door again.
- Don’t over mix the filling! This can incorporate more air into the filling and potentially cause your pie to crack as it’s baking in the oven.
- To prevent any cracks in your pumpkin pie, make sure not to over bake it! I usually bake mine for about 45 minutes and remove it while the center is still just a little wobbly. As the pie cools, the center will finish cooking and firm up.
- This pie will freeze well for up to 3 months. Make sure to let it cool completely, then wrap it tightly with plastic wrap, and store it in a large freezer bag. To thaw the pie, place it in the refrigerator overnight.
More Pumpkin Desserts to Try!
- Pumpkin Cheesecake
- Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Bread
- Pumpkin Cupcakes
- Mini Pumpkin Pies
Video Tutorial
Pumpkin Pie Recipe
This easy pumpkin pie recipe is made completely from scratch and is a great make-ahead dessert for the holidays!
Ingredients
Servings: 8 slices
Pie Crust:
- 1 store-bought or homemade pie crust
Pumpkin Pie Filling:
- 1 cup light brown sugar (200 grams)
- 1 tablespoon all-purpose flour (8 grams)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 3 large eggs at room temperature
- 1 (15-ounce can) pumpkin puree (425 grams)
- 1 ¼ cups evaporated milk (300 ml)
Instructions
- To prepare the pie crust: Preheat the oven to 400°F (204°C).
- Roll the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and decorate the edges. Transfer to the refrigerator to chill for 15 to 20 minutes while the oven is preheating.
- Prick the bottom of the pie crust with a fork. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
- Bake the pie crust at 400°F (204°C) for 15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly.
- To prepare the filling: Reduce the oven temperature to 375°F (190°C). In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a separate mixing bowl, lightly beat the eggs. Whisk in the pumpkin puree and evaporated milk until well combined.
- Pour the dry ingredients into the wet ingredients and mix together until fully combined.
- Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 375°F (190°C) for 45 to 50 minutes, or until the center is almost set (it should be a little wobbly). Cover the edges of the pie crust with a pie crust shield or foil as needed to prevent them from over-browning.
- Remove from the oven and transfer to a wire rack for 2 to 3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.
Notes
Storage Instructions: Once the pie has cooled completely, cover it tightly and store in the refrigerator for up to 4 days.
Spices: If you prefer to use pumpkin pie spice, you may replace the spices in this recipe with 2 to 2 and 1/2 teaspoons of pumpkin pie spice.
To prepare ahead of time: Pie crust may be made 2 to 3 days in advance, wrap tightly and refrigerate until ready to use. The pumpkin pie filling may also be made up to one day in advance, cover tightly and refrigerate until ready to use.
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
Pumpkin pie filling slightly adapted from King Arthur Flour
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Pie is very good. Only baked 38 minutes in my oven.
Glad you liked the pie, Patty!
I made pumpkin pie for the very first time using this recipe and it was a complete success. I made it earlier this week as a tester for this Thanksgiving, 2018. My entire family, boyfriend and his family just loved it. I love your recipes and anything I bake of yours always comes out great so I wasn’t too surprised when this pie was loved by all, but they REALLY loved it. I am making 5 more for Thanksgiving next week. I have 3 Thanksgiving dinners to attend. Thanks so much for this recipe!
Thank you, Stephanie! So glad you’re enjoying the recipes!
Hello!
This pie looks delicious. I was wondering if you have ever tried making this with a Dairy-Free option instead of the evaporated milk? I have to make dessert for dairy free, gluten free, and sugar free people and I think I can easily switch out the gluten and sugar just not sure about the dairy. Do you think canned coconut milk will work? I’ve actually never made a pumpkin pie before so I’m not sure if that would ruin the outcome. 🙂
Thank you so much in advance!
Katie
I haven’t tried canned coconut milk, so I’m not quite sure. It may work though.
This sounds delicious but can I make it now and freeze for thanksgiving and Christmas ?
I haven’t actually tried freezing this one yet. I imagine that you could and then just thaw it overnight in the refrigerator.
Hi. I try to make the pie but my pumpkin custard seems to break apart from the side crust. Why?
Are you blind baking the pie crust first? This helps to prevent shrinkage and prevents that from happening. If so, you may be slightly overbaking the pie. You want to bake it until the center is almost set, but still wobbly. You may try checking your oven temperature with an oven thermometer or reduce the baking time by 5 minutes or so.
Hi! I’m so eager to try this recipe out! I have family visiting tonight and they all love pumpkin pie so I thought this would be a perfect dessert! Even though it’s not thanksgiving just yet, it’s never too early for pumpkin pie! Do you mind sharing what brand you bought for the pie crust or which brands you think work best for your recipe? Also do you cover the edges of the pie crust with aluminum foil while blind baking and the second time after adding the filling or just the second time?
Thank you!
I’ve always used my homemade pie crust recipe for this pie, I linked to it in the recipe. I’ve used Pillsbury pie crusts for other pies before and it works well. I don’t cover the edges when I blind bake the crust, but I do typically just go ahead and cover them once it’s blind baked and I add the pumpkin pie filling. I find it easier and I don’t have to worry about opening the oven to cover the edges.
Hi! If I use a ready crust (the one made of graham crackers, not frozen) di I still have to blind bake it?
You won’t need to blind bake a graham cracker crust, but you may want to pre-bake it. I find the pre-made graham cracker crusts to be extremely crumbly though, I have a homemade recipe here: https://www.livewellbakeoften.com/make-graham-cracker-crust/.
would you have any suggestions/adaptations high altitude?
I’m not familiar with high altitude baking, but King Arthur flour has a great guide for how to adjust recipes for high altitude.
Made this today.. soooo amazing! And really quick and simple.
So glad you liked the pumpkin pie, Madison!
I made this recipe last year for Christmas and my husband loved It so much he asks for IT every weekend lol so i make two pies once a month! I am making them right now yummy ? can’t wait for my pies! Thank u so much for sharing this wonderful recipe! I use frozen pies and still comes out delicious
That’s wonderful to hear, Monica! 🙂 I tend to only eat pumpkin pie around the holidays, but it’s my favorite so I definitely need to make it more often. I’m glad you both love it!
Made this, my first pumpkin pie attempt, around Thanksgiving last year. My grown son came by and said, “Can you make this, this, and this for a dinner I’m going too?”. One of the “this'” was a pumpkin pie. Found this recipe, sounded good, so I tried it. Loved it and so does everyone else. Great recipe!!!
I’m so glad that everyone enjoyed the pumpkin pie, Terrie! I make this every year for the holidays! 🙂
I baked the pie as specified and after 42 minutes at 400 degrees it was way over done. I used a pie shield and under the pie shield the edges were burnt and frankly the pie was a little overdone, but edible. My oven is not too hot. After this I baked your delicious oatmeal raisin cookies at 350 for 12 minutes. The cookies were perfect. I love this recipe, but next time like other pumpkin pie recipes, I will start the pie recipe at 400 for 15 minutes and then turn it back to 350 for the rest of the time. Or bake it at 350 for longer than specified. By the way I prebaked the crust and the crust was fine (400 degrees at 13 minutes).
I’m sorry to hear that, Lauren. I’ve made this pie several times and never had any issues with it being overbaked. I do like to use aluminum foil to cover the edges of the pie crust, I find that it works better than a pie shield. I also think it would be fine to adjust the oven temperature to see if it helps next time you make it though. I’m glad to hear you liked the taste of the pie and the oatmeal cookies too! 🙂
Made this pumpkin pie haven’t tried it yet but it looks really good and did It win an all butter pie crust
Hope you enjoy the pie, Liz!
I have this in the oven right now. Am using a GF pie crust for the first time and used my GF flour mix in the filling. Will give everyone an update after tomorrow.
I’d love to hear how it turns out with the gluten free crust and flour, Donna!
I just finished baking this for Thanksgiving tomorrow. When you say, “pie will be wobbly in the middle,” how wobbly is wobbly? Lol!
I don’t want to run the chance of it not setting but don’t want to burn it either. I baked it for 45 mins.
Hi Amanda! The edges of the pie should be set. the center will *look* set but be slightly wobbly if you move it. The residual heat will continue to cook the pie and it will set up.
This is very much like my Grandma’s recipe (I am 65 so it’s pretty old). Two things different, she used Mexican vanilla and two teaspoons Hershey’s cocoa powder. The color is beautiful because of the cocoa in addition to cutting any bite from the pumpkin.
I’ve never tried adding cocoa powder, but I’m intrigued. I may need to try that out sometime!
I did have a thermometer and silicone shields…..maybe because I used glass??? But the day is saved by my DIL’s excellent suggestion…..I am cutting off the crust edge and piping the outer edge with a cream cheese frosting….it will look nice. And I found a good recipe that is not overly sweet on pintrist. Wish me luck!
Im not quite sure it would be the glass dish, I’ve used them before too. You’re DIL’s idea is wonderful though! If you want something a little less sweet I have a homemade whipped cream recipe that pipes well too. Here is a link: http://www.livewellbakeoften.com/homemade-whipped-cream/. But I think the cream cheese frosting would be great as well. Best of luck and hope everyone enjoys the pie! 🙂
Unfortunately I found out the hard way silicone shields stink! So if that’s what you used, that might be the problem, maybe? I always use good old aluminum foil and have yet to have burnt edges. However, I also do NOT blind bake my shells. Great idea to use the cream cheese icing! Daughter in law for the win!
Thanks for sharing, Angel! I find aluminum foil to work the best as well and easy to use 🙂
I followed the recipe exactly…..pie filling looks nice but the crust edge is burned black! I even had the edge covered the entire time! I should have known baking it at that high temp might have produced that outcome. I am embarrassed to bring my 2 pies to the dinner but have no choice …will just tell everyone to try to ignore the crust.. Next time I will reduce the temp after 15 minutes like my old recipe states. I sure hope it tastes good.
I’m sorry to hear that, Helene. Is it completely burned or just slightly to where you can possibly scrape some of it off?
I’ve made this several times and never had issues with the crust burning. Have you checked your oven temperature with an oven thermometer before. I’m wondering if your oven may run a little hot and that’s why? Also, I find that sometimes pie crust shields don’t fully cover the edges of the crust, so I like to use foil sometime to make sure the edges are covered well.
I am making this pie next week for Thanksgiving! I already have pumpkin pie spice which contains cinnamon, ginger, nutmeg, and cloves. How much of the pumpkin pie spice should I use? 1 teaspoon?
I would use about 2 teaspoons, maybe up to 2.5 teaspoons if you really love extra spices in your pumpkin pie.
I made this exactly as the recipe said but I have extra filling was this supposed to make 2 pies?
Was your pie dish deep enough? I typically use one that’s 1.5-2 inches deep and it makes one pie. If you have some extra filling left, you can bake it in some ramekins or a muffin pan.
Hi, I was wondering if I can use a frozen pie crust?
And how do you recommend I do it? Do I still bake
It before?
Thank you!
You can use a frozen pie crust, but you’ll need to thaw it out overnight in the refrigerator. Once it’s thawed, just fit in into your pie dish and blind bake (partially bake) the crust. The instructions for blind baking are in the recipe 🙂
Great pumpkin pie. Feedback from family was thus was three best yet. Baker feedback- blind baking timing was spot on. However I did forget the 5 min put it back in and still turned out beautifully flaky. Pie insides so structurally sturdy that shortly out of the oven (family can’t wait) it still held form. Thank you. This is going in the family recipe cabinet.
So glad to hear your family loved the pie, Jamie!
I so want to try this! A lot of recipes call for two eggs, like Libby’s, which is fine, but I’m curious to see how the extra egg makes a difference. I’ve also only tried making pie crust once, with bad results, but I’m going to try your recipe. Thanks for the inspiration!
Hope you enjoy the pie, Tiffany!
I ran short on time (as usual!) and I needed some more mini deserts to accompany the wonderful mini pecan pies so I mixed up this pumpkin pie filling and continued on with the mini crusts I was already making…these turned out wonderfully as mini pies! Huge hit along with the pecan minis! I can’t wait for the next mini pie! How about some mini apple pies!! 😉 great job Danielle! I love your site!
I’m so happy you enjoyed the pie recipes, Stephanie! I made the pumpkin pie again for Thanksgiving, but I’m going to try this one out as mini pies next time now 🙂 And thank you for the suggestion about the mini apple pies, I have added it to my list!
How long did you bake the minis for? Thanks!
Hi Stacey! I have a mini pumpkin pie recipe that’s made in a regular muffin pan: http://www.livewellbakeoften.com/mini-pumpkin-pies/. The baking time is around 20 minutes for a regular muffin pan. For a mini muffin pan I’d guess around 10-15, but I’m not quite sure.
Have done the blind pie crust bake before; it works great! Good reminder. Happy eating everyone!
Thank you, Rita! Hope you have a wonderful Thanksgiving.
THAT pie crust is perfection Danielle! What an absolutely gorgeous pie!
Thank you, Jess!
this is the first recipe suggestion I’ve ever seen that calls for a 45-minute 400-degree bake time as opposed to 1 hour split at 15 minutes at 425 and the remaining 45 to 50 minutes at 350. Naturally with my own for each 9-inch deep-dish pie I usually use one cup of sugar or brown sugar 2 teaspoons of cinnamon half a teaspoon of salt three-quarters of a teaspoon nutmeg allspice clove and Ginger two eggs and a can of evaporated milk for the filling if you have tried that style of a recipe before how does it differ in flavor from your own?
I’ve never tried your particular recipe, Ken, so it’s hard to say how the flavors would differ.
This looks PERFECT! You are the pie master! I am not. I am terrible at pie, and especially terrible at making them look pretty! Lol.
This is the most perfect looking pumpkin pie I’ve seen! It’s just gorgeous. I want a Thanksgiving do-over so I can eat some more 😉
I think a Thanksgiving do-over sounds like a good idea 😉
Pumpkin pie is a dessert necessity for me this time of year, along with a gigantic pile of whipped cream! This is getting me so excited for Thanksgiving, Danielle! I’ve made pies with pumpkin in it before but never a classic pumpkin pie, so this looks perfect! I’m totally using the recipe the next time I need to make this pie! YUM!!
It’s not Thanksgiving for me without a big slice of pumpkin pie topped with whipped cream, and this is making me excited for next week! This pie looks perfect, Danielle, and your tips are great! I don’t always blind bake because sometimes I’m lazy, but blind baking makes the crust so much flakier and delicious!
Thank you, Marcie! It’s definitely not Thanksgiving for me either without a big slice of pumpkin pie 😉