There is something irresistibly heartwarming about a Classic Pumpkin Pie Recipe that brings cozy autumn flavors right to your table. This pie captures the perfect balance of sweet pumpkin richness, aromatic spices, and a tender, flaky crust, making it a beloved dessert for holidays and everyday comforts alike. Whether you’re a seasoned baker or just eager to create a nostalgic favorite, this recipe delivers that quintessential pumpkin pie experience you’ll want to share with family and friends again and again.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a truly memorable pie. Each one plays a crucial role: the pumpkin puree brings creamy texture and deep flavor, the spices add warmth and complexity, and the crust serves as the perfect buttery foundation for every bite.
- 9-inch pie crust: Choose homemade for extra love or store-bought for convenience; it forms the flaky base that holds all the filling together beautifully.
- 2 large eggs: These provide structure and richness, helping the filling set with a silky smooth finish.
- 1/3 cup granulated sugar: Adds a clean sweetness that enhances the pumpkin’s natural flavor.
- 1/3 cup light brown sugar: Gives a mellow molasses hint and moistness to the filling.
- 1 (15-oz) can pure pumpkin puree (NOT canned pumpkin pie filling!): The star of the recipe, offering pure pumpkin taste without added sugars or spices.
- 1 (12-oz) can evaporated milk: Adds creaminess with a slight caramel undertone, perfectly balancing the spices.
- 1 teaspoon vanilla extract: Brings depth and sweetness that rounds out the pie’s flavor profile.
- 1 teaspoon ground cinnamon: Classic warming spice, vital for that unmistakable pumpkin pie aroma.
- 1 teaspoon pumpkin pie spice: A blend that amps up the cinnamon with nutmeg, ginger, and cloves to deepen the cozy spice character.
How to Make Classic Pumpkin Pie Recipe
Step 1: Prepare the Pie Crust
Start with your chosen pie crust, whether homemade or store-bought. Gently roll it out if necessary and press it into a buttered 9-inch pie dish so it hugs every curve. Folding in the edges and creating a decorative rim not only looks inviting but also keeps the filling neatly contained. Pop the crust into the fridge for at least 30 minutes to chill; this step helps prevent shrinking during baking and sets you up for a perfectly crisp base.
Step 2: Get Ready to Bake
Preheat your oven to a toasty 425°F, and don’t forget to place a baking sheet on the lower rack before heating—it helps catch any drips and ensures even cooking. Setting the oven properly from the start makes a big difference in how your pie cooks and sets.
Step 3: Mix the Filling
In a large bowl, whisk together the eggs, both sugars, pumpkin puree, evaporated milk, vanilla extract, cinnamon, and pumpkin pie spice until gloriously smooth and silky. This luscious mixture is the heart of your pie, blending creamy texture with that signature fall flavor in an irresistible custard.
Step 4: Fill the Pie Crust
Take the chilled pie crust out of the fridge just before baking, then pour the pumpkin filling right up to the top. Fill it generously since the pie will settle and set as it bakes. If you happen to have extra filling, don’t waste it—a small ramekin baked for 20-30 minutes turns into a delightful pumpkin custard treat all on its own.
Step 5: Bake the Pie
Bake the pie first at 425°F for 15 minutes to help the crust set and the filling begin to firm up. Then reduce the temperature to 375°F and bake for another 35 to 45 minutes. Keep an eye on the edges of the crust and cover them with foil or a pie shield after 20-30 minutes to prevent burning. The filling should be mostly set with a slight jiggle in the center—perfection!
Step 6: Cool and Set
After baking, turn off the oven and crack the door open a few inches to let the pie cool gently inside for 15-30 minutes. This gradual reduction in heat helps avoid cracks in the filling. Finally, remove the pie and transfer to a wire rack to cool completely for about 2 hours. You can serve it right away or chill it in the fridge for up to 2 days for a firmer texture and enhanced flavors.
How to Serve Classic Pumpkin Pie Recipe
Garnishes
A dollop of freshly whipped cream is a classic match, adding a creamy contrast that melts beautifully alongside the pumpkin’s warm spices. For an extra festive touch, sprinkle a pinch of cinnamon or nutmeg on the cream, or add a few toasted pecans or candied ginger pieces for crunch and zing.
Side Dishes
Serve your pumpkin pie alongside cozy favorites like hot apple cider or a scoop of vanilla ice cream. For gatherings, consider complementing the pie with a light green salad or roasted root vegetables to balance sweet and savory on the table.
Creative Ways to Present
For a modern twist on this Classic Pumpkin Pie Recipe, try serving mini pumpkin pies in ramekins or as individual tartlets. You can also weave a lattice crust on top or cut decorative shapes from extra pie dough to adorn the edges. Presentation that shows your creativity will definitely impress your guests and make your pumpkin pie the star of any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin pie can be stored covered in the refrigerator for up to 3 days without losing its wonderful texture. Keep it tightly wrapped with plastic wrap or stored in an airtight container to maintain freshness and prevent the crust from becoming soggy.
Freezing
You can freeze pumpkin pie either before or after baking. To freeze before baking, wrap the assembled pie tightly and freeze for up to 1 month; bake it directly from the freezer, adding extra baking time. For baked pie, wrap it well and freeze for 1-2 months, thawing overnight in the fridge before serving.
Reheating
To enjoy your pumpkin pie warm, gently reheat slices in a 325°F oven for 10-15 minutes or until just warmed through. Avoid microwaving as it can make the crust soggy and the filling runny. A warm slice served with whipped cream is pure comfort on a plate.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to avoid canned pumpkin pie filling because it already contains added sugars and spices, which can throw off the balance of flavors and texture in this Classic Pumpkin Pie Recipe.
How do I know when my pumpkin pie is fully baked?
The pie is done when the filling is mostly set with only a slight jiggle in the center. The edges might puff up slightly, but the middle should firm up as it cools. Using a toothpick insertion test may leave some wet batter, so rely more on the jiggle test.
Can I make the pie crust from scratch?
Absolutely! A homemade pie crust adds a wonderful buttery flavor and flaky texture. Just remember to chill your dough properly before rolling it out and baking to avoid shrinkage and sogginess.
What spices are in pumpkin pie spice?
Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice. Using it along with extra cinnamon in this recipe intensifies the traditional autumn warmth.
Is it okay to prepare this pie a day in advance?
Yes, making this Classic Pumpkin Pie Recipe a day ahead is a great idea. It allows the flavors to meld and the filling to fully set, often resulting in an even tastier pie. Just keep it refrigerated and covered until serving.
Final Thoughts
There is something truly satisfying about crafting a Classic Pumpkin Pie Recipe from scratch and watching it become the highlight of your gathering. The cozy aroma, the creamy, spiced filling, and that perfect flaky crust come together in a way that feels both timeless and deeply comforting. I can’t wait for you to make this recipe your own and share it with the people you love—you’ll soon see why it’s a treasured favorite season after season!
Print
Classic Pumpkin Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Pumpkin Pie recipe delivers a smooth, spiced custard filling nestled in a buttery, flaky 9-inch pie crust. Perfect for fall holidays or any cozy occasion, it features a harmonious blend of pumpkin puree, cinnamon, and pumpkin pie spice, baked to perfection for a velvety texture and rich flavor.
Ingredients
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Filling
- 2 large eggs
- 1/3 cup granulated sugar
- 1/3 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 oven: Preheat your oven to 425°F. Place a baking sheet in the lower half of your oven to heat as the 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 the mixture is smooth and fully combined.
- Fill pie crust: Remove the pie crust from the refrigerator just before baking. Pour the pumpkin filling into the pie shell, filling it up to the top. You may have leftover filling, which can be baked separately in a ramekin to make a pumpkin custard.
- Bake: Bake the pie at 425°F for 15 minutes. Then reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes, or until the filling is set. To prevent the crust edges from burning, cover the sides with foil or a pie shield after 20 to 30 minutes of baking.
- Cool pie: When baking is complete, turn off the oven and prop the door open a few inches. Let the pie rest in the oven for 15 to 30 minutes. Then transfer to a wire rack to cool completely for 2 hours. Serve immediately or refrigerate for up to 2 days.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Chilling the pie crust before filling helps maintain its shape and prevents shrinking.
- Protect the crust edges with foil or a pie shield to avoid burning during the longer bake time.
- Leftover filling can be baked in small ramekins for delicious pumpkin custard servings.
- Cool the pie gradually in the oven to prevent cracking in the filling.
- Store any leftover pie covered in the refrigerator for up to 2 days.
