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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.
How can I make this with a pretzel crust?
My concern is that I’ve had my rolled out crust prepped and ready in a glass dish that’s now cold and I don’t want to put it in a hot oven. How does this work, I don’t want the crust getting warm but don’t want glass explosion.
How long has the pie dish been in the fridge? If it’s just been chilling for 10-ish minutes thats fine! If it’s been in their for hours, take it out of the fridge while the oven preheats, before baking.
accidentally made it in a non-deep dish storebought. pie filling everywhere 🙂 still baking it though hahaha but oof
That’s ok! I’ve done that tooooo lol! Happy Thanksgiving to you and your family!🫶
Sorry for another follow up question if you see this tonight. I am going to substitute a pate brisee dough since it’s similar to your homemade pie crust, because I don’t have shortening and am making a Martha recipe for apple pie. Her recipe calls for “refrigerating the pie before baking for 15 minutes to help the crust hold its shape in the oven” and to “bake 20 minutes at 400 to ‘jump start the process’ and then reduce to 375.” I’ve made tons of these apple pies and swear by this recipe, but this is my first time with a homemade pumpkin. Do you recommend that I follow this part of instructions since I’m using the same dough, or ignore it and just follow yours with a slightly different dough (again, just without shortening).
If your pie crust feels cold when you pour the pumpkin pie batter into it, it’s fine to put it directly in the oven. If the pie dough has been sitting out, put it in the fridge (with or without the filling) for a few minutes before baking. For any pie you make, you want the pie dough to be cold when it goes in the oven :-). (With apple pie particularly, by the time you add the filling, and do a decorative top crust, it takes time and allows the dough to sit at room temp so long that it’s a good idea to chill it in the fridge for a few minutes before it goes in the oven)
There is an asterisk/footnote on the the pie crust (where it says to use it unbaked) but I can’t find the follow-up note for the life of me. Am I missing it or is it missing? Thanks!
Nope, you’re not missing anything. That looks like a typo on our end. Thanks for the heads up Stephanie and hope you LOVE the pie!
This is literally the exact same recipe as the one everyone loves from the back of the Libby’s pumpkin can. I just looked at both side by side.
Substituted carrot and orange puree because pumpkins are not healthy, left out sugar, and didn’t have evaporated milk, so subbed vanilla ice cream sweetened with maple syrup and heavy cream! Tasted pretty good, but liquidy and a little low in sweetness.
Dan,
Be so fr. You cannot write a paragraph about how much you changed about the recipe then complain about it being “liquidy” and “low in sweetness.” Also, who tf said pumpkins are not healthy🤨 If you follow the recipe right ts smacks.
It feels like rating this a 4/5 after changing almost the entire recipe is a bit unfair… of course it was “liquidy”—you subbed puree and ice cream and syrup, the runniest foods of all!
Uhh.. you think pumpkin isn’t healthy but you subbed in vanilla ice cream??
I’m assuming this is a joke…
If using premixed pumpkin pie spices, how much would you recommend?
I would do 1 – 2 teaspoons
I’m using 2 deep premade frozen pie crusts. My friend has always told me to cover the crust with foil to avoid overcooking, but hers never come out quite right. Can you please advise me of how I should do this?
Cover just the edges if they brown too fast. Add the foil partway through baking so the crust and filling cook evenly.
Used this recipe with homemade puree and the pie won’t set, been in the oven for over an hour. Is it an altitude thing??
It’s probably not altitude, homemade pumpkin purée just has more moisture than canned, so the pie usually needs longer to bake.
How much longer?
Drain the excess moisture out of the homemade pumpkin. Place in cheesecloth over a strainer for about 30 minutes then gently squeeze to get the moisture out. Start with about twice the amount of pumpkin puree before draining. The water weighs alot.