Pumpkin pie instantly pulls me back to my childhood kitchen, where the sweet-spiced scent of cinnamon and nutmeg meant autumn was officially here. For me, baking pumpkin pie is more than just making dessert, it’s about gathering family, sharing stories, and serving comfort in every slice. Over on MyRecipeCast, I’ve shared plenty of bakes, but nothing feels as nostalgic as this classic pumpkin pie. It’s the kind of recipe you’ll come back to year after year, whether for Thanksgiving or just because you crave cozy fall flavors. Preheat your oven, grab your mixing bowl, and let’s whip up a pumpkin pie that will warm hearts and taste buds alike.
Table of Contents
What Is Pumpkin Pie?
Pumpkin pie is a custard-style dessert baked in a flaky pie crust, flavored with pumpkin puree and warm spices like cinnamon, ginger, and nutmeg. It’s a staple at Thanksgiving dinners but really shines any time of year when you want those comforting autumn vibes. Some people use homemade pumpkin puree, while others reach for canned pumpkin for convenience. Both work beautifully, and the result is a silky, golden-orange filling that melts into a buttery crust. Much like a calamansi pie brings bright citrus notes, pumpkin pie delivers a creamy, spiced sweetness that feels like fall in every bite.
Ingredients Overview
Here’s what you’ll need to make this pumpkin pie recipe a success. Pumpkin puree is the star of the show, and you want to use 100% pure pumpkin, not pie filling. If you have the time, homemade pumpkin puree works too—similar to roasting fruit for simple fruit compote. Sweetened condensed milk makes the filling creamy and rich, but you can also use evaporated milk with extra sugar.
Eggs are essential because they help the custard set, while light brown sugar adds a caramel-like depth that plain white sugar can’t quite achieve. Cinnamon, ginger, nutmeg, and cloves create the signature pumpkin pie flavor, though you can swap in pumpkin pie spice if that’s what you have on hand. A pinch of salt balances sweetness, and a little vanilla extract ties everything together. For the crust, use your favorite unbaked pie dough, store-bought or homemade works, or even a graham cracker crust like the one I use in my no-bake chocolate lasagna trifle. If you’re baking dairy-free, coconut milk or oat milk is a great substitute that keeps the pie creamy.
Step-By-Step Instructions
Step 1: Preheat and Prepare
Heat your oven to 425°F (220°C). Place your pie crust into a 9-inch pie dish and set aside.
Step 2: Mix the Filling
In a large mixing bowl, whisk together the pumpkin puree, condensed milk, eggs, brown sugar, spices, salt, and vanilla until smooth and lump-free.
Step 3: Fill the Crust
Pour this filling into the crust and smooth the top with a spatula.
Step 4: Bake
Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake another 35 to 40 minutes, until the custard is just set. A good trick is to insert a knife about 2 inches from the edge, it should come out clean.
Step 5: Cool and Serve
Let the pie cool on a wire rack for at least 2 hours so the custard fully sets. Slice and serve at room temperature or chilled with whipped cream (see my guide on how to whip cream for the perfect fluffy topping).
Serving Suggestions
Pumpkin pie is already delicious on its own, but serving it with the right accompaniments makes it unforgettable. A swirl of freshly whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup are simple but wonderful. If you’re in the mood for crunch, toasted pecans add a nutty balance, much like I do with my gooey pecan pie brownies.
Pumpkin pie pairs beautifully with hot drinks like apple cider, chai tea, or a strong cup of coffee. During the holidays, I love serving it alongside other classics like best fudgy brownies or a classic vanilla bundt cake for a dessert spread that makes everyone happy. If you’re feeling fancy, decorate with sugared cranberries, edible flowers, or even a chocolate drizzle for a festive presentation.
Tips For The Perfect Pumpkin Pie
- Don’t skip cooling. Letting the pie rest at room temperature for at least 2 hours ensures the custard sets fully.
- Toast your spices. A quick toast intensifies the flavor.
- Use a gluten-free crust. The filling is naturally gluten-free.
- Roast fresh pumpkin. Puree it until ultra-smooth for the best texture.
- Boost richness. Add a splash of heavy cream or coconut cream for extra silkiness.
- Prevent cracks. Pull the pie out when the center is set but slightly wobbly.
FAQs About Pumpkin Pie
Can I make pumpkin pie ahead of time?
Yes! Pumpkin pie actually tastes better after it rests, so you can bake it up to two days in advance and refrigerate until serving.
Is canned or fresh pumpkin better?
Both work beautifully, canned pumpkin is consistent and reliable, while fresh roasted pumpkin adds a unique depth of flavor.
What’s the best way to store leftovers?
Keep slices in an airtight container in the fridge for 3 to 4 days.
Can I freeze pumpkin pie?
Absolutely. Wrap the cooled pie tightly in foil, freeze for up to a month, then thaw in the fridge overnight before serving.
Why You’ll Love This Pumpkin Pie
What I love most about this pumpkin pie is how approachable and rewarding it is. The recipe is simple, the ingredients are pantry-friendly, and the result is both nostalgic and impressive. The filling is silky, the spices are cozy, and the pie itself makes a gorgeous centerpiece. Whether you’re hosting Thanksgiving or just treating yourself to a slice of fall comfort, this pumpkin pie recipe will always deliver.
More Recipe Ideas
- Pumpkin Spice Cake – all the pumpkin vibes in cake form.
- Best Oatmeal Chocolate Chip Cookies – chewy and cozy, perfect with pie.
- Mango Chantilly Swiss Roll – light and airy for fruity contrast.
- Chocolate Chip Cookies – the cookie everyone craves.
- Red Velvet Molten Lava Cakes – indulgent and perfect for chocolate lovers.
Behind The Scenes
When I first tested this pumpkin pie, I worried the filling might be too runny. On my first attempt, I added extra condensed milk, and sure enough, it didn’t set right. The next round, I used less and baked a touch longer, perfection! I even experimented with a graham cracker crust (inspired by my no-bake mango cheesecake cups), and it was a fun twist. But honestly, nothing beats classic pie dough. These little experiments make me appreciate the recipe even more, because I know the final version is tested, reliable, and family-approved. If you want a peek into more of my recipe experiments and inspirations, follow along on my Pinterest where I share daily kitchen adventures.
Pumpkin Pie
Equipment
- Mixing Bowl
- Whisk
- 9-inch pie dish
- Wire rack
- Measuring cups and spoons
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 9-inch unbaked pie crust
Instructions
- Preheat oven to 425°F (220°C). Place pie crust in a 9-inch pie dish.
- Whisk pumpkin puree, condensed milk, eggs, brown sugar, spices, salt, and vanilla until smooth.
- Pour filling into prepared crust and smooth the top.
- Bake at 425°F for 15 minutes. Reduce heat to 350°F (175°C) and bake 35–40 minutes.
- Cool on a wire rack for at least 2 hours before serving.
