The BEST 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!

How to make Pumpkin Pie from scratch:

Combine: 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.

Eggs, pumpkin, sugar, and spices in a glass mixing bowl to make the batter for pumpkin pie from scratch.

Add Evaporated Milk: Evaporated milk could be substituted with half and half or cream.

Evaporated milk being poured into a pumpkin batter for easy pumpkin pie.

Bake: Pour into an unbaked pie shell and 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.

A pumpkin mixture being poured into a pie crust to make Libby's pumpkin pie recipe.

Make Caramel Pecan Topping (optional): 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 in about 5 minutes, in a saucepan with 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.

A slice of easy pumpkin pie on a plate with whipped cream and caramel pecan topping.

Pro Tips:

  • Use an unbaked crust: Pumpkin pie requires an unbaked pie shell (Homemade is best– here are my step-by-step photos and video tutorial, but store-bought will also work. 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 easy pumpkin pie recipe.
  • How to tell 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 overly jiggly, then it needs more time. It’s okay if the center jiggles very slightly, as it will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
  • How to avoid cracks 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. Allow it to cool completely, undisturbed, at room temperature.
  • To make Pumpkin Pie using Fresh Pumpkin, use sugar pie pumpkin to make my easy pumpkin puree recipe, and then use the puree as instructed in this pumpkin pie recipe.
A homemade pumpkin pie in a pie pan, ready to slice and serve.

Make Ahead, Storing, and Freezing Instructions:

To Make Ahead: You can make the entire pumpkin pie recipe from scratch 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 pie 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. 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 overnight in the refrigerator before serving.

More Pie Recipes:

Follow me for more great recipes

Recipe

A slice of homemade pumpkin pie with whipped cream.
Prep 30 mins
Cook 1 hr 5 mins
Total 1 hr 35 mins
Save Recipe

Equipment

Ingredients
 
 

For the Pumpkin Pie:

  • 1 9-inch Homemade pie crust , or store-bought, deep dish, 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 or fresh pumpkin puree
  • 12 ounce can evaporated milk

Instructions
 

  • 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. It will continue to set up as it cools. 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.

Notes

Make Ahead Instructions: 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.
Storage Instructions: 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.
Freezing Instructions: Cooked pumpkin pie can be frozen for up to 3 months, covered well. You can also freeze the pie crust for up to 3 months. Thaw pumpkin pie overnight in the refrigerator before serving.
Caramel Pecan Topping: 
  • ½ cup light brown sugar, packed
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon butter
  • ½ cup chopped pecans
  • ½ teaspoon vanilla extract
Add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat. Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently.
Remove from heat and stir in chopped pecans and vanilla. The topping will thicken as it cools. Spoon topping over cooled pumpkin pie slices and top with whipped cream.

Nutrition

Calories: 225kcalCarbohydrates: 32gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 47mgSodium: 251mgPotassium: 227mgFiber: 2gSugar: 20gVitamin A: 6754IUVitamin C: 2mgCalcium: 112mgIron: 1mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

Get recipe ideas weekly!

I originally shared this recipe October 2015. Updated October 2019 and November 2022.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    This is the first time I have made a homemade pumpkin pie and it was THE BEST! Such a simple recipe and we loved every bite. Thank you!!!

See More Comments