Pumpkin Pie
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Today, we’re sharing a classic Pumpkin Pie recipe that can be whipped up and baked in less than an hour. Our creamy, custardy pumpkin pie is smooth, lightly spiced and features a buttery, flaky crust – it’s simple, foolproof and a great addition to your Thanksgiving table.
Pumpkin Pie Recipe
I’ll admit, it took me years to appreciate pumpkin pie and my preference will always be apple pie or pecan pie over pumpkin pie, but who better to develop a recipe for an easy, crowd-pleasing pumpkin pie than a pumpkin pie skeptic?
Our Easy Pumpkin Pie Recipe features a smooth, custardy pumpkin pie filling with just the right balance of sweetness and spice and a flaky, buttery pie crust.
It’s not too thick, so you can make and bake it in less than an hour and not have to worry about pie crust guards or having a gummy layer on top and underbaked centre, which tends to happen with thicker pumpkin pies.
You can use our foolproof pie crust or a pre-made crust as the buttery, flaky base for your pumpkin pie.
To top off our pumpkin pie, we made a batch of our Pie Crust Cookies which are great for serving on their own, alongside a dessert dip or garnishing pies like this. I always like to use up any leftover pie crust to make them.
Now, before anyone says anything – yes, my pie cracked. I was making all of the sides for Thanksgiving and when time was up for the pie, I had to remove it from the oven to make room for other dishes… and that sudden temperature change caused some cracks. I will reshoot this pumpkin pie recipe on a day that I am not as busy in the kitchen, but this is real life! No photoshop or fake set-ups here.
Pumpkin Pie Recipe Variations:
- Brown Sugar Swap: Replace half of the white sugar with light brown sugar for a deeper, caramel-like sweetness.
- Maple Pumpkin Pie: Substitute 2 tablespoons of sugar with pure maple syrup (or add a couple drops of maple flavor extract to the recipe)
- Cookie Crust: Swap the standard pie crust for a gingersnap or speculoos cookie crust (2 cups crushed cookies mixed with 5 tablespoons melted butter). The crisp, aromatic base adds texture and creates a deeper, more fragrant spice profile.
- Brown Butter Pumpkin Pie: Brown 3 tablespoons of butter and whisk it into the pumpkin mixture before adding the evaporated milk. The nutty aroma of the butter makes the filling taste fuller and more layered, with a toasty undertone that pairs beautifully with the spices.
- Vanilla Bean Pumpkin Pie: Split a vanilla bean and scrape the seeds directly into the filling. The warmth of real vanilla softens the sharper spices and gives the pie a smoother, rounder finish. A high-quality vanilla extract can work too, but the bean adds a subtle floral edge.
Classic Pumpkin Pie FAQs
Can I use fresh pumpkin instead of canned? Yes, but it needs to be cooked first – roasting or steaming are my preferred methods – then pureed until smooth. You’ll need about 2 cups of cooked pumpkin to equal the amount of one 15oz can.
Why did my pumpkin pie crack? Generally, pumpkin pies crack with overbaking or temperature changes. (For me, I was making this pie at the same time as other Thanksgiving dishes, so I had to remove the pie from the oven immediately once it was done – and that sudden shock of going from a hot oven to room temp caused cracks in the top of the pie.)
It’s just cosmetic, but to avoid this you can bake the pie until just set and allow it to cool gradually in the oven with the door slightly open.
Can I make the pie ahead of time? Absolutely. Pumpkin pie keeps well in the fridge for 3-4 days and can be served chilled or gently warmed.
Do I need to blind-bake the crust? For this recipe, blind-baking isn’t necessary. Using a pie guard or foil around the edges will prevent burning while the filling bakes evenly.
What is the best way to store leftover pie? Cover with plastic wrap or foil and refrigerate. For longer storage, pumpkin pie can be frozen for up to 2 months.
Snackable History Fact: Pumpkin pie has been a staple of American harvest celebrations since the early colonial period. Early settlers adapted Native squash recipes with European pie-making techniques and in 1796, the first recorded version of a modern pumpkin pie was written in American Cookery. It would be 67 more years until Abraham Lincoln declared Thanksgiving a national holiday and pumpkin pie firmly took root as a holiday staple.
Pumpkin Pie Ingredients
- Pie crust
- White sugar
- Pumpkin puree
- Evaporated milk
- Eggs
- Pumpkin pie spice <– grab our recipe for homemade pumpkin pie spice here
- Salt
Scroll down to the printable recipe card for full measurements.
Tip: stir the evaporated milk well before measuring to remove lumps and be sure to use pure pumpkin puree, not pumpkin pie filling.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Mixing Bowl
- Pie Plate
- Electric Mixer
How to Make a Classic Pumpkin Pie
Preheat oven to 425F.
Line a pie plate with the pie crust. Press into edges and alone the top ridge, then cut away excess dough with a sharp knife. Pinch the edges of the pie crust to form a scalloped edge. Set aside.
In a large bowl, combine the white sugar and pumpkin puree. Beat in the evaporated milk and eggs.
Stir in the salt and pumpkin pie spice, to taste.
Pour the pie filling into the prepared pie shell.
Bake for 35-45 minutes, until golden brown.
Note: to prevent burning, you can use a pie guard or tinfoil to cover the edges of the pie for the first half of the baking time.
To make our pie a little prettier, I decorated it after baking with some of our pie crust cookies. (You can make pretty cut-outs before hand and attach to the pie crust, but it’s easier to just add them after baking.)
Grab your free printable recipe card for our pumpkin pie recipe:
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Pumpkin Pie
A classic Pumpkin Pie recipe that can be whipped up and baked in less than an hour. Our creamy, custardy pumpkin pie is smooth, lightly spiced and features a buttery, flaky crust - it's simple, foolproof and a great addition to your Thanksgiving table.
Ingredients
- 1 pie crust
- 3/4 cup white sugar
- 15oz can pumpkin puree
- 12oz evaporated milk
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425F.
- Line a pie plate with the pie crust. Press into edges and alone the top ridge, then cut away excess dough with a sharp knife. Pinch the edges of the pie crust to form a scalloped edge. Set aside.
- In a large bowl, combine the white sugar and pumpkin puree. Beat in the evaporated milk and eggs.
- Stir in the salt and pumpkin pie spice, to taste.
- Pour the pie filling into the prepared pie shell.
- Bake for 35-45 minutes, until golden brown.
- Note: to prevent burning, you can use a pie guard or tinfoil to cover the edges of the pie for the first half of the baking time.
- To make our pie a little prettier, I decorated it after baking with some of our pie crust cookies. (You can make pretty cut-outs before hand and attach to the pie crust, but it's easier to just add them after baking.)
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 121Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 33mgSodium: 141mgCarbohydrates: 23gFiber: 1gSugar: 18gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy pumpkin pie recipe as much as mine did!
For more decadent desserts, check out our full dessert recipe collection here:
Or for more tantalizing Thanksgiving recipes, check out our full Thanksgiving recipe collection here:
