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This perfectly-spiced, classic Pumpkin Pie recipe is a must-have addition to your Thanksgiving menu! It’s sure to become a holiday staple.
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Pumpkin Pie recipe
What are the dishes you most look forward to on Thanksgiving? This year, I’m looking forward to Southern Baked Mac and Cheese, Cranberry Apple Sausage Stuffing, Buttery Rolls, and this pie recipe. Give me all the carbs!! 😍
Although we usually have a few dessert choices, this Pumpkin Pie recipe is always a staple. I remember my grandma and mom making it every year – and it’s a tradition I’m more than happy to share with my own little family.
I grew up thinking my Grandma had a special recipe for her Pumpkin Pie and it wasn’t until I was older that she revealed her secret recipe was printed on the side of a Libby’s Pumpkin can! 😂 Apparently, many grannies, aunties, and moms used the same “secret recipe.” 🤣
That’s the beauty of this recipe – it’s truly perfect just the way it is. And for so many of us, we have fond memories of holidays spent with family and THIS Pumpkin Pie recipe.
How to make Pumpkin Pie
Ingredients
- unbaked deep-dish pie crust – store-bought or homemade.
- granulated sugar
- ground cinnamon
- salt
- ground ginger
- ground cloves
- large eggs
- pure pumpkin – look for 100% pure pumpkin. Do not use pumpkin pie mix.
- evaporated milk
- whipped cream, for serving, optional
Instructions
- Preheat oven to 425°F.
2. In a small bowl, combine sugar, salt, cinnamon, ginger, and cloves. Set aside.
3. In a large bowl, beat the eggs lightly. Stir in pumpkin and sugar-spice mixture.
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4. Gradually stir in evaporated milk. Pour into pie shell.
5. Bake for 15 minutes. Reduce temperature to 350°F and continue to bake for 40 to 50 minutes or until knife inserted near center comes out clean.
6. Cool the pie on a wire rack for 2 hours.
7. Serve immediately, with whipped cream (if desired), or refrigerate.
Pumpkin Pie FAQs
No. Do not freeze this pie as this will cause the crust to separate from the filling.
No. Once cooled, this pie needs to be kept refrigerated.
Yes! You can use 1-3/4 teaspoons to 2 teaspoons of pumpkin pie spice in place of the cinnamon, ginger, and cloves called for in the recipe. Note, the flavor will be different since you can’t control the ratio of each spice.
Recipe Tips
- If the edges start browning too quickly, cover them with aluminum foil.
- Do not freeze this pie as this will cause the crust to separate from the filling.
- Once cooled, this pie needs to be kept refrigerated.
- Try adding a teaspoon or two of vanilla extract (or rum extract!) to the filling mixture when the eggs are added.
Other recipes you may enjoy
Pumpkin Pie
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Equipment
Ingredients
- 1 9-inch unbaked deep-dish pie crust
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can pure pumpkin (not pumpkin pie mix), 15 oz.
- 1 can evaporated milk, 12 oz.
- Whipped cream, for serving, optional
Instructions
- Preheat oven to 425°F.
- In a small bowl, combine sugar, salt, cinnamon, ginger, and cloves. Set aside.
- In a large bowl, beat the eggs lightly. Stir in the pumpkin and the sugar-spice mixture. Gradually stir in the evaporated milk. Pour the mixture into the pie shell.
- Bake for 15 minutes. Reduce the temperature to 350°F and continue to bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Cool the pie on a wire rack for 2 hours.
- Serve immediately, with whipped cream (if desired), or refrigerate.
Notes
- If the edges start browning too quickly, cover them with aluminum foil.
- Do not freeze this pie, as this will cause the crust to separate from the filling.
- Once cooled, this pie needs to be kept refrigerated.
- Try adding a teaspoon or two of vanilla extract (or rum extract!) to the filling mixture when the eggs are added.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
