Easy Classic Pumpkin Pie Recipe
This easy classic pumpkin pie recipe has been refined through generations. A silky, spiced custard filling baked in a buttery homemade crust. It’s simple, reliable, and packed with rich pumpkin flavor. Perfect for Thanksgiving or any fall gathering, this is the only pumpkin pie recipe you’ll ever need.
Author: Kendra Boettner
Equipment
- 2 (9-inch) pie dishes
- 1 stand mixer with paddle attachment or mixing bowls and whisk. Gentle mixing keeps the custard smooth without overworking the eggs.
- Measuring Cups and Spoons
- 1 Spatula or Wooden Spoon
- 1 Fine Mesh Strainer optional, for an extra-smooth custard
- 2 Cooling racks
- Aluminum foil or pie shield to prevent crust edges from over browning
- 2 Baking Sheet preheated, to crisp the bottom crust and catch drips
- Digital Thermometer optional, for testing custard doneness — target 175°F/80°C in the center
Ingredients
- 2 unbaked 9-inch pie crusts Homemade is best. See The Best Easy Pie Crust Recipe (Flaky & Foolproof), but store-bought works too.
- 4 large eggs Lightly beaten; provides structure for the custard.
- 1½ cups brown sugar Packed. Adds depth and caramel sweetness.
- 1½ cups evaporated milk 12 oz can, creates a rich, creamy filling.
- 1 teaspoon salt Balances sweetness and enhances flavor.
- ¼ cup plus 2 tablespoons, orange juice Adds brightness and subtle acidity.
- 1 tablespoon ground ginger Adds warmth and spice.
- 1 tablespoon ground cinnamon Brings sweetness and aromatic balance.
- 3¾ cups canned pumpkin puree Use Libby’s 100% Pure Pumpkin for best texture and flavor.
- 2 tablespoons all-purpose flour Helps thicken the filling for clean slices.
- Optional Whipped cream or caramel sauce, for serving
Instructions
Preheat the oven.
- Preheat oven to 425°F (220°C). Place a baking sheet inside to preheat — this helps crisp the bottom crust and ensure even baking.
Prepare your pie crusts.
- Use two unbaked 9-inch pie crusts. Homemade is always best (see The Best Easy Pie Crust Recipe (Flaky & Foolproof)), but a quality store-bought crust works if you’re short on time.2 unbaked 9-inch pie crusts
Mix the wet ingredients.
- In a large mixing bowl or stand mixer, lightly beat the eggs. Add brown sugar, salt, ginger, and cinnamon. Mix until combined.4 large eggs, 1½ cups brown sugar, 1 teaspoon salt, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon
Add pumpkin and flour.
- Stir in the canned pumpkin puree, orange juice, and flour. Mix until the texture is smooth and uniform.¼ cup plus 2 tablespoons, orange juice, 3¾ cups canned pumpkin puree, 2 tablespoons all-purpose flour
Incorporate the milk.
- Gradually pour in the evaporated milk, whisking gently after each addition. The mixture should be creamy and slightly pourable, with no lumps.1½ cups evaporated milk
Fill the crusts.
- Pour the pumpkin filling evenly into both pie crusts, leaving about ¼ inch of space at the top.
Bake hot, then low.
- Place the pies on the preheated baking sheet. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for 40–50 minutes, or until the filling is mostly set.
Check for doneness.
- The edges should be firm, and the center should jiggle slightly when you move the pan. An instant-read thermometer should register about 175°F (80°C) in the center.
Cool completely.
- Transfer pies to a cooling rack and cool at room temperature for at least 2 hours. This resting period allows the custard to finish setting and prevents cracking.
Serve and enjoy.
- Slice and serve at room temperature or chilled. Top with whipped cream or drizzle with Homemade Caramel Sauce for a decadent finish.Optional Whipped cream or caramel sauce, for serving
Notes
- Homemade makes the difference. For the best texture and flavor, use a homemade crust like The Best Easy Pie Crust Recipe (Flaky & Foolproof). The buttery layers and tender crumb perfectly complement the creamy custard filling.
- Use quality pumpkin puree. Libby’s 100% Pure Pumpkin offers the best consistency for smooth, sliceable filling. Fresh pumpkin can be unpredictable in water content, which can affect texture.
- What is in pumpkin pie spice? The gentle heat of ginger and the sweetness of cinnamon elevate the pumpkin’s natural flavor into something rich, fragrant, and unforgettable. The blend of pumpkin pie with pumpkin pie spice creates that balanced warmth that transforms this traditional pie into something restaurant worthy.
- Watch the bake, not the clock. The pie is ready when the center gently jiggles and the internal temperature reaches about 175°F (80°C). Every oven bakes differently, so go by texture and visual cues for perfect results.
- Cooling is key. Allow the pie to cool completely before slicing. Custards finish cooking as they cool, which prevents cracks and keeps the texture smooth and creamy.
- Make it ahead. This pie can be baked 1–2 days before serving. Cover and refrigerate after cooling — the spices deepen and the flavor improves with time.
- Keep your butter cold for the flakiest crust. When butter stays solid until baking, it releases steam that forms light, layered pastry.
- Temperature control matters. Pull the pie once the center reaches 175°F; higher heat overcoagulates the eggs and can cause cracking.
- Faith in the small things. Baking traditions like this are a reminder of gratitude — for the hands that taught us, the family we share it with, and the grace that fills our tables.
Nutrition
Calories: 250kcalCarbohydrates: 39gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 48mgSodium: 282mgPotassium: 268mgFiber: 3gSugar: 25gVitamin A: 9062IUVitamin C: 5mgCalcium: 110mgIron: 2mg
Tried this recipe?Let us know how it was!