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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! If you're serving a large group or looking for something fun to take to a gathering, check out my Pumpkin Slab Pie! This same delicious recipe but baked in a sheet pan that serves 24 people!
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! Make sure to try my Pumpkin Cheesecake recipe too!
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe October 2015. Updated October 2019 and November 2022.
Thanks for the fantastic recipe! My husband and I have made 4 of these pumpkin pies in the past 3 weeks. The first time was for a potluck and it was a total hit then we made 2 for a Halloween party and just baking it another one now for a friend. It has turned out perfect every time with canned pumpkin, pre made crust, and made fresh whipped cream to go with it. One friend who called themselves a pumpkin pie connoisseur, loved it and said the best pumpkin pie he ever had.
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.
What is the half and half substitution?
You can make half and half by mixing equal parts whole milk and heavy cream
Do i use a frozen or thawed pie crust?
Use a thawed crust, it bakes more evenly that way.
Do you leave the pie in the oven while lowering the temperature?
Yes, just leave it in while you lower the temp. It bakes straight through.
Can I use pumpkin pie spice? How much would I use?
Yes, pumpkin pie spice works great. Use about 1½ to 2 teaspoons.
Taste better from scratch but used canned pumpkin pie…? i searched pumpkin pie from scratch (in hopes of finding someone who shows how to roast/bake those mini pumpkins for pumpkin pie) but i keep getting pages like yours on the top of my searches 🙁
In the recipe notes, there’s a link to our homemade pumpkin puree recipe that shows exactly how to roast sugar pie pumpkins from scratch. You can use that fresh puree in this pie recipe instead of canned. same measurements, way better flavor!
just look for a homemade pumpkin puree and substitute it for the canned version!
you just cut it in half and bake till squishy in middle (poke with a fork) then blend! BUT the mini pumpkins aren’t going to make a good pumpkin pie! There are different pumpkins and squashes that are sweeter or more tender breeds. Like trying to use the breed “Jack-o lantern’ when you actually use “sugar” pumpkins, “butternut” squash, or “honeynut” squash
How would you alter this recipe for a 10 inch pie pan?
For a 10-inch pan, you’ll want to increase the recipe by about 1.5x to get a nice thick filling. So that would be:
4-5 eggs (instead of 3)
About 1 cup pumpkin (instead of 2/3 cup from the 15oz can)
1 cup + 2 Tablespoons sugar
18 oz evaporated milk (a can and a half)
And increase the spices proportionally
The original recipe calls for 2 eggs, not 3, and never says anything about only using 2/3 of the 15oz can of pumpkin
This is the exact same recipe on the Libby’s pumpkin pie can.
as the author noted 🙂
How can I make this with a 15 ounce canned pumpkin puree because that’s what I have. What modifications would I need to make for cooking time? Please advise..
A 15 ounce can works fine. Just use it as is and keep everything else the same. The baking time won’t really change. Just bake until the center is set.
Very good recipe. First time ever my pie did not have cracks!! Very easy to make! So excited!! Can’t wait to share at Thanksgiving .
What changes would I need to make to bake in high altitude? Thank you!
Nope! This recipe works great at high altitude.
Oh wow! Thank you, awesome. Not even blind bake the crust?