Pumpkin Pie

I’ve made a lot of pumpkin pies in my kitchen over the years, and this is the one I always come back to because the sweetened condensed milk makes the filling unbelievably smooth and silky. It’s rich with warm fall spices, incredibly simple to mix together, and bakes up beautifully in either a homemade crust or a store-bought one.

Why you’ll love this recipe

• Made with real pumpkin purée for a pure, classic flavor
• Sweetened condensed milk keeps the filling ultra-silky without extra steps
• Perfect balance of cinnamon, ginger, nutmeg, and cloves
• Bakes evenly and sets beautifully every time
• Smooth, custardy texture that slices cleanly and holds its shape
• Reliable for holidays but simple enough for any cozy Fall weekend bake

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.

This recipe does not require pre-baking the crust. Usually pre-baking is required when the filling is too wet, or the pie won’t bake long enough to fully cook the bottom crust, which can make it soggy.

In the case of our pumpkin pie, the custard bakes slowly, and it turns out very dense, which allows us to skip the blind-baking in the beginning.

How 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.

Here is a simple recipe for pumpkin pie spice, if you want to make your own.

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.

To decorate

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.

I think the pumpkin brigadeiros really compliment this pie and take it to the next level, making it beautiful for your Thanksgiving or holiday table.

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 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.

Similar Recipes

If you enjoyed this recipe, 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

 

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
• 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

Spices: Instead of using the spice combo listed in the recipe, you can use 1 ½ tsp pumpkin pie spice instead.

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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