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.
Add Evaporated Milk: Evaporated milk could be substituted with half and half or cream.
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.
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.
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.
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:
- Lemon Sour Cream Pie
- Chocolate Mousse Cheesecake Pie
- Perfect Apple Pie
- Chocolate Cream Pie
- Banana Cream Pie
- Triple Berry Pie
Follow me for more great recipes
Recipe
Pumpkin Pie 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
- 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
Nutrition
Follow Me
I originally shared this recipe October 2015. Updated October 2019 and November 2022.
This post contains affiliate links.
I am brand new to baking and this was easy, fun, fast, and absolutely delicious! I ended up making six pies for work, friends, and family. Many people were praising how good this pie was and that it was the BEST pumpkin pie they have ever had. I will definitely be saving this recipe and be making more pies in the future.
Perfect like all your recipes!
So good. Made it per the recipie and will definitely make again. Thanks!
Is it just me, or does using canned pumpkin puree kinda strikes the “from scratch” out of the title.
Did you catch the link to my homemade pumpkin puree? I like letting people choose either option. https://tastesbetterfromscratch.com/pumpkin-puree/
This came out perfect. I used premade crust from Aldi in a ceramic pie baking plate, followed exactly then baked for 44 min when I lowered the temp to 350°. Not sure what happened with some of the negative feedback.
Delicious. Everyone loved it.
love this recipie, I used equal amounts of maple syrup to replace all the sugar and used whole milk instead of condensed milk. I made it with acorn squash as well and it was great.
This recipe is completely wrong. Honestly, first time I ever had to throw out a dessert. Had to cook it for over an hour like another reviewer said. You literally have double the amount of evaporated milk that should be used. Please take this off of your site and stop ruining people’s holidays. Totally incorrect. Driving me crazy to figure out what went wrong (I’m a huge baker and cook). It’s the evaporated milk!!!!
I’m so sorry it didn’t turn out as expected—that’s so frustrating! This recipe is actually the classic one right from the Libby’s pumpkin can, which so many people have used for years. Ovens can be finicky, and sometimes even a small difference in temperature or baking time can cause issues. I understand how disappointing it can be, especially during the holidays.
-Stacy
Oh good! So me being new to the pumpkin pie scene. I had a 29 oz. can of puree, so decided to use the whole can. I didn’t want to waste it and thought (oh it’ll be fine!) I’m Italian, and very known for never measuring or reading directions very well.. Unless it doesn’t come out, then I will blame it on myself…
No offence but if you’re a huge baker and cook, you should have known the milk was too much or the puree, not enough…
I pray that you will be nicer in the coming new year… Merry Christmas, all…
If you are using store bought dough I would definitely blind bake it first. My first pie I made w dough I already had made at home didn’t blind bake and it was great but the bottom was definitely soft and chewy. The second time tonight I made one w store bought not frozen crust and it all melted into the pie underneath. No ginger as this recipe called for just sub nutmeg and the filling is amazing
This did not workout for me it was a disaster that took all afternoon..I ended up baking for what seemed like forever at least 3hours and the center still wasn’t done. The texture wasn’t pleasant..So I made another one same recipe except I used sweetened condensed milk and threw it all in one bowl whisk til combined with my own pp spice and a splash of pure vanilla extract and it came out perfect and right on time.
No brown sugar? Pass
You can substitute the brown sugar for white sugar.
Or even use both… Thank you for posting this recipe. God Bless You!
Nasty nice people here. WOW, just wow! Add some brown sugar, and please grow up…