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Easy Pumpkin Pie Recipe

This classic Pumpkin Pie Recipe comes straight off the back of the Libby’s can and a classic Thanksgiving dessert! Easy to make and the perfect pie recipe.

Pumpkin Pie slice on white plate with whipped cream

Recipe Features:

  • Classic Thanksgiving Recipe: Pumpkin pie is a must have on your Thanksgiving dessert spread. Delicious with whipped cream or all on its own.
  • Perfect Pie for Beginners: This pie is easy to make and ideal for pie novice bakers. Almost no-fail if you follow all of the instructions.
  • Make Ahead: This pie can be made a day in advance, which leaves you with extra time on Thanksgiving to focus on your turkey and sides! The crust can be made up to a month in advance and frozen. Just thaw in your refrigerator when you are ready to use!

This is THE pie of Thanksgiving for us.

My Grandma used this recipe and whipped up, not one, but THREE pumpkin pies for our gatherings. They seemed to disappear just as fast as she could get them to the table. We would all reach around the apple, cherry, and chocolate, for this silky smooth pumpkin pie.

It has become one we can not live without. We rotate who brings it to our Thanksgiving table, but we all use the same recipe.

What you’ll need:

  • Cinnamon, Ginger, and Cloves OR Pumpkin Pie Spice: You can make your own spice mix here.
  • Pumpkin Pie Puree: Be sure to grab pure pumpkin and not the pie spice mix.
  • Evaporated Milk: This canned milk can withstand extreme heat without curdling, which makes it ideal for pie.
  • Eggs: Large eggs.

Can we have a quick chat about pie crust? I feel like a good pie starts with a solid crust. Mine uses all butter and ice water for a flaky crust that is ideal for custard filling.

We have also used graham cracker crusts, or even gingerbread cookie crusts, and all have turned out beautifully!

Pumpkin Pie Recipe with whipped cream

Step by Step Instructions:

  1. Preheat the oven to 425 degrees.
  2. Whisk together the sugar, cinnamon, salt, ginger, and cloves.
  3. Slowly stir in the eggs and pumpkin.
  4. Add the evaporated milk and mix until full combined.
  5. Pour into your pie shell and bake for 15 minutes.
  6. Reduce the heat to 350 and continue to bake for 45 additional minutes. Cool and serve with whipped cream.
Easy Pumpkin Pie with whipped cream

Tips and FAQ’s:

Of course, pumpkin pie is not complete without a huge dollop of of whipped cream or cool whip. Should we get into the whipped cream vs cool whip topic?? No??

And when I say huge I mean probably double the amount of pie. Am I the only person that does this?? Ooooooh OR ice cream. WHY have I never tried ice cream?? Regardless of how you eat it you’re sure to love this simple and delicious treat.

Should you use canned or fresh pumpkin in a pie?

THIS is the big question. I have tried both and here’s the short answer… They both work and taste great. If you have access to sugar pumpkins, I suggest trying your hand at making a homemade puree. It’s an incredible experience to make a pie from start to finish. However, canned pumpkin works just as well. My favorite? Farmers Market Organic Pumpkin (affiliate), but any variety will do.

How to know when pumpkin pie is set:

Knowing if your pie has cooked through can be tricky. Use one of these tips to ensure your pie has set and is ready to pull from the oven:

  1. Gently shake the pie. If it no longer giggles in the center, your pie is ready.
  2. Place a clean butter knife into the center of the pie. If the knife comes out clean, your pie is done.

Like this recipe? You will love my:

All great options for your upcoming family gatherings! Especially Thanksgiving dinner! 

This classic Pumpkin Pie Recipe comes straight off the back of the Libby's can and is still one of my favorites!

Pumpkin Pie Recipe

Pumpkin Pie Recipe

Yield: 10 people
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

This classic pumpkin pie recipe is a Thanksgiving staple! No-fail and minimal ingredients make it the perfect pie recipe.

Ingredients

  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can, 15 oz. Pumpkin Puree (not pumpkin pie filling)
  • 1 can, 12 fl. oz. Evaporated Milk
  • 1 slightly baked 9-inch pie shell
  • Whipped cream, optional

Instructions

1. Preheat the oven to 425 degrees.

2. Whisk together the sugar, cinnamon, salt, ginger, and cloves.

3. Slowly stir in the eggs and pumpkin.

4. Add the evaporated milk and mix until full combined.

5. Pour into your pie shell and bake for 15 minutes.

6. Reduce the heat to 350 and continue to bake for 45 additional minutes. Cool and serve with whipped cream.

Notes

This pie can be made one day in advance and stored covered with plastic wrap.

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Nutrition Information:
Yield: 10 Serving Size: 10 people
Amount Per Serving: Calories: 186Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 49mgSodium: 188mgCarbohydrates: 30gFiber: 2gSugar: 22gProtein: 5g
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Jonie

Monday 4th of November 2013

I've never tried making a pie before, but you are making me want to give it a try. Thanks for the pie week inspiration!

Debra

Monday 4th of November 2013

I cannot even tell you how delicious this looks! Yum!

Yvonne @ TriedandTasty

Friday 1st of November 2013

Crustless pie? That's freakin GENIUS!!!! Yours turned out great!

Kathleen Clegg

Friday 1st of November 2013

I love pumpkin pie. Yours looks very nice. I'm sorry you got your knives takes away. It's really hard to cook without them. Do you have one stashed away somewhere?

Vanessa Barker

Friday 1st of November 2013

I don't like pumpkin pie, never have. But Sean on the other hand, would DIE over this!! Maybe I'll send him to your house for the weekend?!

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