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.
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
I’m going to guess and say a couple of teaspoons of the pumpkin pie spice. This is only what i would do.
I second this question! Does any one have the measurement conversion for using pumpkin pie spice mix, instead of the individual spices?
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.
Soooo delicious! Definitely worth it!
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!!
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.
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?
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.
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
There is a link to Libby, and I talk about that in the video 🙂
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!
Apparently you have a different idea of what “from scratch” means… Canned pumpkin? Not even remotely from scratch.
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!
🤣🤣🤣 or to have raised the cow, then milked it.
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?
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.
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.
Perfect balance and simple to make! Thanks!
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.
Maybe it was brown sugar? I know many who use that as an ingredient in pumpkin pie. Hope that helps
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