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.

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



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


  • 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.


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.
Pumpkin pie filling recipe is from Libby.


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

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

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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.

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Recipe Rating


  1. 5 stars
    I made this today. I don’t like pumpkin but my husband loves it, so I made it for him. He gave it a 10! This will be my go to from now on, so easy too! Thanks for this great recipe

  2. 5 stars
    I halved the recipe since I only had about a cup of pumpkin puree, and it came out delicious! The pie was so silky, creamy, and not overly sweet! I wanted to add the pecan topping, but lacked patience to make it separately, so I mixed maple syrup, cinnamon, and chopped pecan bits in a bowl, then drizzled it onto the uncooked pie filling and swirled it in. It made the pie HEAVENLY.
    I can’t wait to make this recipe again, and I will definitely make 2 pies, since it was a crowd pleaser.

  3. Made this yesterday and checked it after 30 minutes at the lower temperature. Completely baked and tasted wonderful later that evening. Great recipe….just watch your cooking time as some ovens (apparently mine) can run a bit hot.

    1. Correct :-). That’s mentioned in the post, and the video. Try adding the caramel pecan topping to really take it over the top!

  4. 2 stars
    Followed this recipe to a T. Made one in advance of thanksgiving. So glad I did. Really bad flavor & not sweet at all. The cloves or nutmeg were extremely over powering.

    1. 5 stars
      I would opt for a pumpkin pie spice instead, in either an extract or powdered form! I found that to be less overpowering, but still gave the pie lots of flavor. I used around a 1/2 tsp of pumpkin pie extract (McCormick brand), along with a 1/2 tsp of cinnamon. I also taste the pie filling before pouring it into the crust, so I can adjust for personal preference! I added a little extra sugar to mine, since my pumpkin puree wasn’t as flavorful.

    1. You can use a frozen store-bought crust, but you need to thaw it completely in the fridge before adding the pumpkin filling and baking.

  5. I can’t wait to make this pie for Thanksgiving! Is the oven temperature and baking time for a glass pie dish, or metal? Which is better for this recipe?

  6. Hi Lauren! I’m an American living in Germany and this is the first time I’ll be making a pumpkin pie since my brother has been begging to make him one for Thanksgiving for at least 3 years now. Could you tell me the percentage of fat that is in the evaporated milk, so I get the right one?

    1. 5 stars
      The brand I use says 2 grams. I’ve used this recipe for years and it is wonderful. The only difference in mine is I use 1 tsp cinnamon, 1/4 tsp each,nutmeg, ginger,cloves and allspice . When we lived in Germany Milnot brand evaporated milk was was not available so I used non- alcoholic egg nog and adjusted the spices. Not the same but a good substitute.

  7. Your crust looks beautiful……how do you keep it from getting too brown? I use the Libby recipe and love it. But my crust always burns….is aluminum foil the only answer? How about reducing oven temperature? Thanks!

    1. I don’t have trouble with that as long as I’m using a homemade crust (store-bought will brown too much). And yes, aluminum foil will also help!

  8. Does the caramel topping work well even without the pecans? For those who can’t do nuts. Any recommended substitution?

  9. 5 stars
    Me and my Girlfriend made this pie along with 2 other recipes at the same time. Had myself my daughter my g/ f. 2 of my co workers and 2 of her coworkers try all 3 pies. All 7 of us picked this pie recipe. And it was hands down the best.

    I recommend any one that is cooking and trying to find the best recipe fir the first time. Look no further. 7 out of 7 is a pretty good indication.

    Thank you.

  10. Question: I want to make your pumpkin pie recipe, never made one before, I did buy the pumpkin pie spice and I was wondering how much of that I might use instead of the separate spices that your recipe calls for. I am not a cooker at all and can use all the help I can get, if in any way you could email me back, that would be awesome!!! Thank You!! Eva B. Lindbloom

    1. I second this question! Does any one have the measurement conversion for using pumpkin pie spice mix, instead of the individual spices?

      1. I read somewhere else to use a tablespoon of pumpkin pie spice and an extra dash of cinnamon when recipes list them all out like this.

  11. Hi Lauren! what kind of pie pan do you use? Since you call for a 9 inch deep dish crust, is a deep dish crust too tall for a regular 9 inch pie pan?
    Also, as another commenter said below, when using a frozen crust, do you need to thaw it out first or can you bake it with the filling right out of the freezer? Thanks!!

    1. You can use a frozen store-bought crust, but you need to thaw it completely in the fridge before adding the pumpkin filling and baking.

  12. When you reference store-bought unbaked deep-dish pie crust, can you use it straight from a frozen state or do you have to unthaw it?

    1. You can use a frozen store-bought crust, but you need to thaw it completely in the fridge before adding the pumpkin filling and baking.

  13. Love it. This is the Libby pumpkin Pie recipe I’ve been using for years. It truly is the best but they should probably get some credit or something

  14. Hi! Excited to try this for thanksgiving. I bought frozen pie crust (wholly wholesome. Does this change anything as far as not needing to blind bake? Thanks!

  15. Apparently you have a different idea of what “from scratch” means… Canned pumpkin? Not even remotely from scratch.

    1. OMG, I know right? And she didn’t evaporate the milk herself, either. Thank God I read your comment before I used this recipe; I would have been living a lie otherwise!

    2. I mean… canned pumpkin is just pumpkin that has been cooked and pureed. So it saves having to do that. The recipe is still from scratch. Do you also want the author to milk her own cows and reduce it to make evaporated milk?

      1. What a ridiculous response. Obviously she will be far too busy hand-milling the flour for her crust to milk any cows 😀 😀
        Since Adam is clearly a single man, he has larger amounts of time to invest in the kitchen and we stand in his shadow, or whatever.

    3. Did you miss the part where it says “or fresh pumpkin purée”? This recipe is literally the one directly from the company who makes the most popular canned pumpkin purée in the USA. Do you really expect them to suggest people use the fresh ingredient over their own product? Of course not.
      By the way, this is my go to recipe for pumpkin pie. I originally got it from the canned pumpkin company years ago. It is the gold standard for pumpkin pie and their canned pumpkin is a great shortcut this time of year when people are cooking a lot more than normal. Get off your high horse.

  16. 5 stars
    I made this pie today from fresh pumpkin purée. It’s really good, but it seems like something is missing, but I can’t quite figure out what. I guess it’s just got a bit of a different taste than canned pumpkin, which I learned today is not necessarily pumpkin, but Dickinson squash or multiple squashes. Maybe that accounts for he difference. It will take time to get used to. Thanks for sharing the recipe. It made a really nice substantial pie.

  17. I love your recipes.
    I am not good at baking but when I follow your directions, my pies, biscuits, cookies all come out perfect and my family loves them

    Thank you
    Jean Gregory, Tennessee

  18. I tried this with fresh pumpkin, it turned out amazing! I followed the recipe & method to the letter because i’d never made pumpkin pie before and it was delicious! & family loved it alot! (I also made the pecan sauce , yum!)

  19. 3 stars
    I’m so confused! We followed the instructions exactly, but we ended up with WAY more pie filling than would actually fit in the pie shell. The filling was super liquidy too – I feel like an entire 12-oz can of milk is too much? It took longer than expected to cook and never really “set” the way it was supposed to. After chilling it in the fridge overnight I can confirm that while it tastes decent, the texture is definitely “off” – a little on the wet & mushy side. I triple checked the measurements so I don’t know what went wrong 🙁

    1. Yes, the filling will be very liquidy, that’s right. This recipe is for a 9” deep dish pie–it will be too much filling if you’re using a small aluminum pie pan, for example.

    1. Hi Mark, if you read the recipe again you’ll see in the ingredients where I list “pumpkin puree” there is a link to my homemade pumpkin puree recipe. Especially in this case, I will always give a from-scratch and canned option for those who don’t want to make it form scratch.

  20. 4 stars
    This pie was good, but I think it’s too much sugar. I used less sugar than was called for but next time I’d halve the sugar. I also added a teaspoon of nutmeg. Over all it’s delicious!

  21. 1 star
    I followed the recipe using real garden-picked pumpkin. The cooking time was too long at 40 minutes. The second try I did 35 minutes, and it came out better. Using fresh pumpkins with no preservatives proved best.

    1. How did you prepare your pumpkin for making your pie.I have 2 small pie pumpkins,and I can’t find how to prepare them for pies.

  22. 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!!!

  23. This pumpkin pie recipe is not only easy, it tastes just like this one’s my mom made us. Can’t beat the flavor. Store bought pies can’t even come close!😉

  24. 5 stars
    Made two pumpkin pies for Thanksgiving. The leftovers were used as breakfast the next day. This pie is the best pumpkin pie I have ever made. The Pie crust is very good. five stars from me. Love it!

  25. 5 stars
    I certainly enjoy a tasty pumpkin pie, but this topping will definitely take it a notch! I can’t wait to try this for the holidays! Sure looking forward to share it with my family! Thanks, for sharing a great recipe!

  26. 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.

  27. 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! 🥧

  28. 5 stars
    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!

  29. 5 stars
    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.

  30. 5 stars
    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.

  31. 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!

  32. 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?

  33. Lauren, this pie looks delicious. I am wondering why you mix the sugars and spices separately. I try and get away with as little dishes as possible. Why not just blend them with the eggs and pumpkin?

  34. 5 stars
    Hi Lauren! I’m planning on bringing this pie to Thanksgiving on Thursday, and wondered if it would be a good idea to spoon the caramel mixture over the pie before the slices are served? I would just like to limit the amount of dishes I’m taking, and want to make a pumpkin pie but don’t want to be repetitive, so I thought the topping would stand out! The only problem is that I don’t know if the caramel will set and become crunchy or if it will be too runny and go everywhere and make a mess. You’re input would be really welcome! Thank you! 🙂

    1. Hi Kelsey, do you mean to pour it over the entire pie before you cut it into slices? How long between when you add the sauce and when you serve it? Yes, I think that would work great as long as you give the sauce time to cool to room temperature, and spoon it just over the pumpkin filling 🙂 Hope everyone loves it! Happy Thanksgiving!

  35. 5 stars
    Fantastic pumpkin pie recipe! Made just as the recipe states. Everyone LOVED it! Will make again for Thanksgiving!

  36. Question – if I make the topping ahead of time, will it reheat to a good consistency for serving? I’d like to make the pie and topping today but serve on Thursday. Thanks!

    1. Hi Angie, absolutely! Don’t cook the topping to long on the stove the first time. It will harden as it sits in the fridge overnight. Then put it back in the saucepan for a few minutes before serving it! Happy Thanksgiving!