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
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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
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I originally shared this recipe October 2015. Updated October 2019 and November 2022.
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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.
This is the best pumpkin pie I’ve ever tasted!! Super creamy and just the right amount of spice and not overly sweet. I love the addition of ginger. Not to mention this was a cinch to prepare. Thank you so much for sharing, this is the only recipe I’ll use from now on.
Can I substitute the evaporated milk for a non dairy milk? And what would you suggest? Coconut or almond milk?
Yes, either of those would be great–whichever slight flavor twist you prefer.
Hi Lauren, I love your recipe’s! I have a question, do I change anything if I use fresh pumpkin purée Vs canned? Thank you! 🥧
Nope! Swap cup for cup!
If I use homemade pumpkin purée do I still use 15oz?
Yes!
My family loves pumpkin pie, but I usually only use it as an excuse to have homemade whipped cream! THIS recipe changed my mind! This pie really IS AMAZING and will be the only one I use from now on. Just the right amount of sweetness and spice to compliment the creamy pumpkin. Yum!
We have to have a gluten-free crust and I use a frozen variety which doesn’t really accommodate this whole recipe. But it was perfect divided between two of the crusts. Bonus! Thanks for the recipe!
I made this for Thanksgiving 2020 and it is absolutely delicious. I modified the recipe a bit. I put just a little over 1/2 cup sugar. And instead of cloves, I put 1/4 tsp of nutmeg and added 1/2 tsp of pumpkin pie spice.
Next time, instead of evaporated milk, I will use coconut milk to make it dairy free.
Did you ever try the coconut milk? How did it come out?
Hi Lauren! Superfan here. Just wanted to say this pie is AMAZING and everyone begs for it. I would just like to add that for me, the pie has to bake this pie for quite a bit over an hour for it to get fully done – it could be the pie pan I use – just a tip to keep an eye out for more bake time.
Can I substitute pumpkin pie spice for the spices if I don’t have cloves?
Yes, that would be fine!
I have my grandmother’s recipe for pie crust which requires to be baked first and set overnight in the refrigerator. How would this affect the baking of the pie considering this recipe is for an unbaked pie crust? Thanks!
Yes, I would not bake pre-bake the pie first.
Hi! If I prefer a crispier crust should I pre-bake my homemade pie crust? If so, should I cut out the high temp short cooking time?
You can try pre-baking it for about 5 minutes. Use pie weights to blind bake (as suggested in my pie crust recipe). Also don’t prick the bottom of the crust.