Classic Pumpkin Pie
This pumpkin pie is everything you love about fall - flaky crust, creamy filling, and warm, cozy spices in every bite! Perfect for Thanksgiving or any time you want a dessert that’s as easy as it is delicious.
Servings: 8 slices
Calories: 308kcal
Ingredients
- 1 9-inch pie crust homemade or store-bought
- 2 large eggs
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 (15-oz) can pure pumpkin puree NOT canned pumpkin pie filling!
- 1 (12-oz) can evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare crust: Use homemade or store-bought pie crust. Roll out dough if needed, then gently press into a buttered 9-inch pie dish, ensuring it lines the bottom and sides. Fold edges under to create a rim, then flute as desired. Chill in the fridge for at least 30 minutes while making the filling.
- Prep: Once ready to make filling, preheat oven to 425°F. Place a baking sheet in the lower half of your oven to heat up as oven preheats.
- Make filling: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin puree, evaporated milk, vanilla extract, cinnamon, and pumpkin pie spice until smooth.
- Fill pie crust: Right before baking, pull pie dish with pie crust out of the fridge. Pour filling into the pie shell, filling it right up to the top (you might have filling leftover, but try to fill the shell completely - leftover filling can be baked for 20-30 minutes in a ramekin to make a pumpkin custard).
- Bake: Bake pie at 425°F for 15 minutes. Reduce oven temperature to 375°F and bake 35 to 45 minutes or until filling is set. Cover sides with foil or a pie shield after 20-30 minutes, to keep it from burning.
- Cool pie: Once pie is done, switch off the oven and open the door a few inches. Allow pie to rest in the oven for 15-30 minutes, then remove to a wire rack to cool for 2 hours. Serve right away or chill in the fridge for up to 2 days.
Video
Notes
Ingredient notes
- Crust options - Use homemade or store-bought pie crust for convenience.
- Dairy substitute - Swap evaporated milk with half-and-half or heavy cream for a richer filling.
- Sugar options - Replace brown sugar with all granulated sugar if needed.
- Pumpkin substitute - Use 2 cups of well-drained fresh pumpkin puree instead of canned.
- Spice customization - Adjust pumpkin pie spice for milder or spicier flavor; add ginger for extra warmth.
Recipe tips
- Keep crust chilled - Keep the pastry cold for a flaky texture.
- Preheat thoroughly - Preheat the oven and baking sheet to prevent a soggy crust.
- Bake immediately - Fill and bake the crust without delay to avoid sogginess.
- Rest in oven - Let the pie rest in the oven after baking to prevent cracks.
- Cool completely - Cool on a wire rack before serving or storing.
- Room temperature - Safe for 2 hours; refrigerate after that.
- Refrigerator - Store covered in the fridge for up to 2 days.
- Freezing - Wrap in plastic and foil, freeze for up to 1 month; thaw overnight in the fridge.
- Reheating - Warm slices in the microwave or the whole pie in a 350°F oven for 10-15 minutes.
Nutrition
Calories: 308kcal | Carbohydrates: 41g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 140mg | Potassium: 287mg | Fiber: 2g | Sugar: 23g | Vitamin A: 8696IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 2mg