If you have a soft spot for cozy autumn flavors and holiday traditions, you are going to adore this Classic Pumpkin Pie Recipe. It’s that perfect balance of smooth, creamy pumpkin filling infused with warm spices nestled inside a flaky, golden crust. This pie not only captures the essence of fall but also brings a sense of warmth and nostalgia with every bite. Whether it’s Thanksgiving, a chilly evening, or just a craving for something delicious, this Classic Pumpkin Pie Recipe is a timeless dessert that loves to be shared.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a key role in building flavor, texture, and that beautiful autumn color. These everyday pantry staples come together to create a pie that’s both comforting and impressive.
- 1 unbaked 9-inch pie crust: a flaky foundation that holds the luscious filling perfectly, homemade or store-bought both work wonderfully.
- 1 can (15 ounces) pumpkin purée: the star ingredient that gives the pie its creamy texture and vibrant orange color; avoid pre-spiced pumpkin pie fillings for the freshest taste.
- 3/4 cup granulated sugar: adds just the right amount of sweetness to balance the spices and pumpkin.
- 1 teaspoon ground cinnamon: infuses warmth and the classic pumpkin pie aroma that everyone loves.
- 1/2 teaspoon ground ginger: adds a gentle zing that brightens the filling.
- 1/4 teaspoon ground cloves: a little goes a long way to deepen the spice profile.
- 1/2 teaspoon fine salt: enhances the flavors and rounds out the sweetness.
- 2 large eggs: help bind the ingredients together and create a silky texture.
- 1 can (12 ounces) evaporated milk: brings richness and creaminess without overwhelming the pumpkin’s natural flavor.
- 1 teaspoon vanilla extract (optional): a subtle touch that amplifies the overall depth of the filling.
How to Make Classic Pumpkin Pie Recipe
Step 1: Prepare Your Oven and Crust
Start by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place your unbaked pie crust into a 9-inch pie plate, crimp the edges to create that beautiful decorative finish, and then set the crust on a baking sheet to make it easier to handle when transferring in and out of the oven. This setup prevents any spills or mess and allows for even baking.
Step 2: Make the Spiced Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, cinnamon, ginger, cloves, and salt until the mixture is smooth and well blended. This step allows the spices to evenly distribute throughout the filling, creating that signature warm and inviting flavor.
Step 3: Add Eggs and Milk for Silky Smoothness
Next, whisk in the eggs until fully incorporated, then slowly pour in the evaporated milk and the optional vanilla extract if you’re using it. Continue whisking until the entire mixture becomes silky and uniform in texture. This ensures your pie will be creamy and luscious when baked.
Step 4: Pour Filling and Bake
Gently pour the pumpkin mixture into your prepared pie crust, smoothing the top with a spatula to create an even layer. Place the pie into the preheated oven and bake at 425 degrees Fahrenheit for 15 minutes. After those first 15 minutes, reduce the heat to 350 degrees Fahrenheit (175 degrees Celsius) without opening the oven door too long, and continue baking for another 35 to 45 minutes. The pie is done when the edges are set, but the center still jiggles slightly when you gently shake the pan.
Step 5: Cooling and Setting
Once baked, remove the pie from the oven and place it on a wire rack. Allow it to cool for at least 2 hours so the filling can fully set, which makes slicing easier and elevates the texture. You can serve it at room temperature or chill it in the fridge if you prefer.
How to Serve Classic Pumpkin Pie Recipe
Garnishes
The beauty of a Classic Pumpkin Pie Recipe is that it pairs beautifully with simple garnishes that enhance its richness rather than overpower it. A dollop of freshly whipped cream and a sprinkle of cinnamon is a classic combo that adds a light, creamy contrast and extra spice aroma. For a touch of elegance, try a small scoop of vanilla bean ice cream or a drizzle of caramel sauce.
Side Dishes
Serving your pumpkin pie alongside warm beverages like spiced apple cider, hot coffee, or creamy chai tea makes for a cozy dessert experience. For festive occasions, a side of fresh fruit like sliced pears or a mixed berry compote adds brightness and balances the rich flavors of the pie.
Creative Ways to Present
If you want to impress guests with a fresh twist, try serving the Classic Pumpkin Pie Recipe as mini tartlets for an individual portion treat. You can also pipe whipped cream decoratively or use edible autumn leaves made from fondant to adorn the top. Another fun idea is layering pumpkin pie filling with whipped cream in clear jars, creating a rustic and charming parfait-style dessert.
Make Ahead and Storage
Storing Leftovers
Leftover pie is a treasure and should be stored properly to maintain its flavor and texture. Cover the pie tightly with plastic wrap or aluminum foil and refrigerate it. It will stay fresh for up to 3 days, making it easy to enjoy slices without any loss of deliciousness.
Freezing
You can freeze the Classic Pumpkin Pie Recipe if you want to save it for later. Wrap the pie tightly in plastic wrap and then in foil, or place it in an airtight container to avoid freezer burn. Frozen pumpkin pie can last up to one month. When ready to enjoy, thaw it overnight in the refrigerator before serving.
Reheating
To bring back that just-baked warmth, reheat individual slices in the oven at 300 degrees Fahrenheit for about 10 to 15 minutes. Avoid microwaving if possible, as it can make the crust soggy and the filling rubbery. A gentle oven reheat helps keep the texture lovely and the flavors vibrant.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then puree it in a blender until smooth. Just be sure to drain any excess moisture to avoid a watery filling. Fresh pumpkin can add a slightly different texture but still makes a delicious pie.
Do I need to blind bake the pie crust?
For this Classic Pumpkin Pie Recipe, you don’t need to blind bake the crust. Baking the filling and crust together produces the perfect flaky bottom with a custardy filling. If you notice the crust browning too quickly, simply cover the edges with foil during the last 20 minutes of baking.
Why does my pumpkin pie crack?
Cracking usually happens if the pie is overbaked or cooled too quickly. To prevent cracks, bake until the center is just slightly jiggly and let the pie cool gradually on a rack. Cooling it slowly helps the filling set without shrinking and cracking.
Can I make this pie vegan or dairy-free?
While this recipe uses eggs and evaporated milk, you can substitute with plant-based alternatives like coconut milk evaporated style and a flax egg or chia egg replacement. The texture and taste will vary slightly, but it can still be a delightful dessert!
What’s the best way to cut pumpkin pie for serving?
Use a sharp knife warmed slightly under hot water for smooth, clean cuts. Wipe the knife between slices to keep the edges neat. Cutting when the pie is fully set and cooled also helps maintain clean slices.
Final Thoughts
Making this Classic Pumpkin Pie Recipe is like creating a little piece of comforting tradition to share with the people you love. Its simple ingredients and straightforward steps yield a dessert that feels both homey and special. I encourage you to bake this pie for your next gathering or cozy night in — you’ll discover why it remains a beloved favorite year after year.
Print
Classic Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes (plus 2 hours cooling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Pumpkin Pie Recipe is a timeless American dessert perfect for Thanksgiving and holiday celebrations. Featuring a smooth pumpkin filling infused with warm spices like cinnamon, ginger, and cloves, this easy-to-make pie boasts a flaky crust and a creamy texture that’s sure to satisfy seasonal cravings. Ideal for serving chilled or at room temperature, it’s a delightful treat that evokes cozy autumn flavors.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat and prepare crust: Preheat the oven to 425°F (220°C). Place the pie crust into a 9-inch pie plate, crimp the edges for a decorative finish, and set it on a baking sheet to easily transfer it in and out of the oven.
- Mix dry ingredients with pumpkin: In a large bowl, whisk together the pumpkin purée, granulated sugar, ground cinnamon, ground ginger, ground cloves, and fine salt until the mixture is smooth and thoroughly combined.
- Add eggs and liquids: Add the two large eggs to the pumpkin mixture and whisk until fully incorporated. Then pour in the evaporated milk and optional vanilla extract, whisking until the filling is silky and evenly mixed.
- Pour filling into crust: Carefully pour the pumpkin filling into the unbaked pie crust, smoothing the top with a spatula or the back of a spoon to create an even surface.
- Bake the pie: Bake the pie at 425°F (220°C) for 15 minutes. Without opening the oven door too long, reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes more. The pie is done when the edges are set and the center still has a slight jiggle when gently shaken.
- Cool and set: Remove the pie from the oven and cool it on a wire rack for at least 2 hours to allow the filling to fully set. Slice and serve at room temperature or refrigerate and serve chilled.
Notes
- To prevent the crust edges from browning too quickly, cover them with a pie shield or strips of foil during the last 20 minutes of baking.
- For enhanced spice flavor, add a small pinch of freshly grated nutmeg to the filling.
- This pie can be made ahead of time: bake and cool completely, then cover and refrigerate for up to 3 days.
