Pumpkin Pie

I’ve baked countless pumpkin pies over the years for my blog, my cookbook, and my bakery, and I can confidently say this is the best pumpkin pie recipe you’ll ever try. It’s smooth, silky, and full of cozy spices like cinnamon, ginger, nutmeg, and cloves. This classic pumpkin pie is made with simple ingredients you probably already have in your pantry—canned pumpkin, sweetened condensed milk, eggs, and vanilla extract—and it bakes beautifully in either a homemade pie crust or a store-bought crust.

Best Pumpkin Pie Recipe

This easy pumpkin pie recipe tastes exactly like fall should—creamy pumpkin filling, rich warm spices, and a flaky, buttery crust. The pumpkin pie filling is made from real pumpkin purée (or fresh pumpkin puree if you’re feeling ambitious) and flavored with a blend of pumpkin pie spice, salt, and vanilla. The result is a custardy texture that melts in your mouth with each bite. Whether you’re looking for a homemade pumpkin pie for your holiday table or an everyday cozy bake, this one delivers the perfect flavor balance every time.

Pie Crust

Start with a 9-inch pie crust, either from scratch or a store-bought crust. If you prefer a flaky, buttery base, try my Easy Pie Crust recipe. Roll out the pie dough, fit it into your pie dish, and keep it cold until ready to fill. Some bakers like to blind bake their crust to ensure it stays crisp—simply line the crust with parchment paper, fill it with pie weights or dry beans, and bake for about 10 minutes. This step isn’t strictly necessary, but it helps prevent soggy bottoms.

Pumpkin Pie Filling

To make the filling, place the pumpkin purée, sweetened condensed milk, eggs, molasses, salt, and vanilla extract into a large bowl. Whisk until smooth, then stir in your spices—cinnamon, ginger, nutmeg, and cloves. You can also use pumpkin pie spice for simplicity. The molasses adds richness and warmth, but you can replace it with maple syrup if you’d like.

Pour the mixture into your unbaked or parbaked crust and smooth the top. Bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and continue to bake for 35–40 minutes, or until the center is just set. The filling should wobble slightly when you shake the pie pan—that’s how you know it’s perfectly baked.

Set the pie on a wire rack to cool completely, then chill it in the refrigerator for at least 2 hours before serving.

Decorating your Pumpkin Pie

Once your pie has cooled, it’s time to dress it up. A generous dollop of whipped cream is always a good idea, but you can also drizzle on some Caramel Sauce or top it with Pumpkin Brigadeiros for a festive finish. The filling sets beautifully, making it easy to cut clean slices that show off that creamy interior.

Storage

For best results, cover the cooled pie with a layer of plastic wrap or aluminum foil and store it in the fridge for up to 3 days. If you want to make it ahead for Thanksgiving desserts, the pie can be baked 1–2 days before serving. It also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Tips & Tricks for Pumpkin Pie

• For a custard that sets perfectly, don’t overbake—watch for that subtle center jiggle.
• Always cool on a wire rack before chilling in the fridge.
• If you’re using homemade pumpkin puree, make sure to drain any excess liquid in a sieve lined with cheesecloth.
• You can brush the crust edges with egg wash to help them brown evenly.
• And if you want the smoothest possible texture, use a food processor to blend your filling before baking.

Variations

• Swap the molasses for maple syrup or honey for a lighter flavor, or add a splash of bourbon for an adult twist.
• Try adding a bit of evaporated milk if you like your filling extra creamy.
• For individual pies, bake the filling in small tart shells and reduce the baking time slightly.

FAQ

Can I use homemade pumpkin puree instead of canned pumpkin?
Yes! Just be sure to drain it thoroughly to remove excess water. Homemade pumpkin puree can have more moisture than canned pumpkin, which can affect texture.

Why did my pumpkin pie crack?
It was likely baked too long. The center should still jiggle slightly when removed from the oven.

Do I need to blind bake my crust?
If you want an extra crisp crust, yes. Line the crust with parchment paper, add pie weights, and bake for 10–12 minutes before adding the filling.

How should I store pumpkin pie?
Once cooled, cover it with a layer of plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.

Can I freeze pumpkin pie?
Absolutely. Freeze whole or sliced pie wrapped tightly for up to 2 months, then thaw overnight in the fridge.

Similar Recipes

If you enjoyed this homemade pumpkin pie, you’ll love my Apple Crumble Cheesecake, which combines cozy fall flavors with creamy cheesecake layers. Try my Pecan Pie Cheesecake, for a nutty twist, or the Chocolate Cream Pie if you’re craving something rich and silky. And if you want another seasonal favorite, my Pumpkin Cheesecake is a must for your list of Thanksgiving desserts.

I hope this pumpkin pie recipe becomes a favorite at your holiday table! It’s cozy, classic, and just sweet enough. If you bake it, tag me on Instagram—I’d love to see your beautiful pies and creative toppings.

Pumpkin Pie

Camila Hurst

This classic Pumpkin Pie features a creamy, spiced pumpkin filling made with canned pumpkin, sweetened condensed milk, and warm fall spices, baked in a buttery pie crust and topped with whipped cream — the perfect Thanksgiving dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Chill Time 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 320 kcal

Ingredients

  

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Pie Crust

• 1 unbaked 9-inch pie crust homemade recipe or store-bought

Pumpkin Pie Filling

• 1 can pumpkin purée, drained 15 oz / 425g
• 1 can sweetened condensed milk 14 oz / 397g
• 2 large eggs
• 1 large yolk
• ½ tbsp molasses optional
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp cloves or use 1 ½ tsp pumpkin pie spice total
• ½ tsp salt
• 1 tsp vanilla extract

Instructions

 

Pie Crust

• Prepare your pie crust by rolling it out into your pie dish. Here are instructions for homemade pie crust!
• Preheat oven to 425°F (220°C).

Pumpkin Pie Filling

• In a large bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, molasses, salt, and vanilla until smooth and fully combined.
• Pour filling into the unbaked crust and smooth the top.
• Bake at 425°F (220°C) for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the center is just set (it should wobble slightly when you shake the pan).
• Cool completely on a wire rack, then chill at least 2 hours before slicing.
• Serve with whipped cream.

Notes

Decoration: I made these Pumpkin Brigadeiros to decorate the pie.

Preventing Cracks: Don’t overbake, The pie should still jiggle slightly in the center when you take it out.

Homemade Pumpkin Puree: homemade pumpkin puree tends to be more watery than store bought. In that case, you should drain it. Make sure the final amount you obtain will be what’s required in the recipe. To drain, simply put the puree in a fine mesh sieve lined with cheese cloth. Place something heavy on top such as a heavy can, to press down on the puree.

The pie can be made 1–2 days in advance. Store covered in the fridge.

You can freeze slices (or the whole pie) for up to 2 months; thaw overnight in the fridge.

Molasses Substitute: Replace with maple syrup or leave it out — it just adds a deeper flavor.

Serving Options: This pumpkin caramel sauce, or this caramel sauce. Whipped cream is also a great option as always.

Nutrition

Serving: 1sliceCalories: 320kcal

Keyword pumpkin pie

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