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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.
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.
Do you have an older gas oven?
Any suggestions on how to adjust baking time for mini pies (approx 3 inches).
Thanks.
❤️
This is exactly Libby’s recipe.
Correct :-). That’s mentioned in the post, and the video. Try adding the caramel pecan topping to really take it over the top!
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.
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.
Are the instructions the same for using a frozen store bought pie crust?
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.
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?
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?
“Kondensmilch” is what you look for…hope that helps
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.
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!
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!
Does the caramel topping work well even without the pecans? For those who can’t do nuts. Any recommended substitution?
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.