This classic Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!
Pie, glorious pie! There are few desserts I love more on this whole planet the pie (other than a good chocolate cake of course!). I’ve shared most of my favorite pie recipes with you, including my Grandma’s Lemon Chiffon Pie, and Chocolate Cream Pie.
We can probably all agree that Pumpkin Pie is the most iconic of Thanksgiving desserts. I’ve tried so many different recipes and I just love the simplicity and perfect taste and texture from the traditional Libby’s pumpkin pie recipe. It’s been tried and tested by millions of people to be the best pumpkin pie recipe!
You can jazz it up by serving a slice with a spoonful of warm, delicious caramel pecan topping. There’s no pie that deserves “Queen Bee” status more!
Pie Crust: Homemade or Store-Bought
Obviously I will always proclaim that making your own pie crust is always the best way to go! Homemade pie crust is EASY, FAST, and uses 5 basic ingredients! Not to mention how impressed your family will be and how proud you will feel for making it yourself. I’ll even hold your had with step-by-step photos and a video!
How to make the best pumpkin pie:
1. Mix eggs and pumpkin, then sugar and spices. Beat the eggs and canned pumpkin puree together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to the pumpkin mixture.
2. Gradually stir in evaporated milk. Evaporated milk could be substituted with half and half or cream.
3. Pour into unbaked pie shell and bake. Bake at 425 degrees F for for 15 minutes, to set the crust, then reduce temperature to 350 and bake for 40 to 50 minutes, until set.
Pie Crust: Baked or Unbaked?
Pumpkin pie is made with an unbaked pie crust. You simple make the pumpkin pie filling and pour it into a pie dish lined with uncooked pie crust. You’ll notice we bake the pumpkin pie at a high temperature to start, which allows the pie crust to set, and then we lower the baking temperature for the remaining cooking time. Because of this, it’s not necessary to blind bake (bake the crust beforehand) for this pumpkin pie recipe.
How do you know when pumpkin pie is ready?
The easiest way to test whether a pumpkin pie is ready, or fully cooked, is to gently jiggle the pan, using an oven mit. If the center is jiggly, then it needs more time. When it is finished cooking, the center should no longer be jiggly but may be slightly soft looking. Remember that the pie will continue to cook and settle after you take it out of the oven.
Cracks in your pumpkin pie?
The most common reason for cracking on the top of a pumpkin pie is from over-baking. To avoid cracking, check the pie after the first 55 minutes and give it a soft shake, looking for the filling to be set (slightly soft on top but not overly jiggly). Remember it will continue to cook once you’ve taken it out! Also, don’t rush the cooling process, which could also result in cracking. Simply allow it to cool completely at room temperature.
Caramel Pecan Topping:
I like to make a simple Caramel Pecan Topping for guests to spoon over their slice of pie, if they’d like. It’s made by in about 5 minutes, in a saucepan with mixing brown sugar, whipped cream, corn syrup, butter, pecans and vanilla extract. I’ve included the full recipe in the notes of the printable recipe card.
Make Ahead, storing, and freezing:
To make ahead: You can make the entire pie the day before and store it the refrigerator, or prepare the pie crust and filling the day before and store them separately in the refrigerator until ready to bake the next day.
To store: Store-bought pumpkin pies can sit at room temperature because of the preservatives added, but homemade pumpkin pie should be refrigerated if not eaten within 2 hours of sitting out. Leftover pumpkin pie will keep in the refrigerator for 3-4 days. Be sure to allow pumpkin pie to cool completely and then cover it loosely with plastic wrap, for storing.
To freeze: A fully cooked pumpkin pie can be frozen for up to 3 months. Be sure that the pie container it’s baked in is freezer-safe, allow it to cool completely, then cover it with a layer of plastic wrap and then a double layer of aluminum foil. Freeze for up to 3 months. You can also freeze the pie crust for up to 3 months. Thaw pumpkin pie overnight in the refrigerator before serving.
We’ve got dozens of amazing Pie recipes ! Some of my favorites include:
- Lemon Sour Cream Pie
- Chocolate Mousse Cheesecake Pie
- Perfect Apple Pie
- Chocolate Cream Pie
- Banana Cream Pie
- Triple Berry Pie
Absolutely Amazing Pumpkin Pie
For the Pumpkin Pie:
- 1 9-inch deep dish pie shell , unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounce can canned pumpkin
- 12 ounce can evaporated milk
- Preheat oven to 425 degrees F.
- In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
- Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
- Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit). Or it is done when a sharp knife inserted in center comes out clean.
- Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.
- 1/2 cup light brown sugar, packed
- 2 tablespoons heavy whipping cream
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
I originally shared this recipe October 2015. Updated October 2019 with new photos and detailed instructions.