Classic pumpkin pie is the dessert that defines Thanksgiving, with a silky, warmly spiced custard nestled in a flaky, golden crust. Every slice is smooth, creamy, and perfectly balanced, finished with a cloud of whipped cream.
This classic pumpkin pie recipe uses canned pumpkin puree for ease and consistency, evaporated milk for a creamy texture, and a blend of cinnamon, ginger, nutmeg, and cloves for deep fall flavor. A short, careful bake and gradual cooling keep the surface crack-free.
It is also an ideal make-ahead dessert, since the flavor deepens and the filling sets beautifully after a night in the fridge. Whether you use a homemade crust or a store-bought one, this is the pumpkin pie your holiday table deserves.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 4 hours (includes cooling)
Servings: 8 slices
Category: Dessert
Why You’ll Love This Classic Pumpkin Pie
- A silky, creamy custard with warm fall spices
- Simple ingredients, including canned pumpkin
- Tips for a crack-free, perfectly set pie
- Great make-ahead dessert for Thanksgiving
- Works with homemade or store-bought crust
Ingredients You’ll Need for Classic Pumpkin Pie
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar, packed
- 2 large eggs, plus 1 egg yolk
- 1 can (12 oz) evaporated milk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream, for serving
How to Make Classic Pumpkin Pie
- Preheat the oven to 425°F and place a rack in the lower third.
- Fit the pie crust into a 9-inch pie plate and crimp the edges.
- Whisk the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until smooth.
- Whisk in the eggs and egg yolk, then the evaporated milk and vanilla until just combined.
- Pour the filling into the crust and carefully transfer the pie to the oven.
- Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for 40 to 45 minutes more, until the edges are set and the center barely jiggles.
- Turn off the oven, crack the door, and let the pie cool in the oven for 1 hour.
- Cool completely on a rack, then refrigerate for at least 2 hours before slicing and serve with whipped cream.
Tips for the Best Pumpkin Pie
- Don’t overbake. The center should still jiggle slightly when you pull the pie out, as it sets while cooling.
- Cool the pie gradually, first in the turned-off oven and then on a rack, to prevent the surface from cracking.
- Use evaporated milk, not sweetened condensed milk, for the creamiest custard and balanced sweetness.
- Shield the crust edges with foil if they brown too quickly.
Variations to Try
- Use a graham cracker or gingersnap crust
- Swap brown sugar for part maple syrup for deeper flavor
- Add a tablespoon of bourbon or dark rum to the filling
- Top with candied pecans or cinnamon whipped cream
- Use pumpkin pie spice in place of the individual spices
How to Store It
Store pumpkin pie covered in the fridge for up to 4 days. Serve it chilled or let it sit for 15 minutes at room temperature.
You can freeze the baked, cooled pie for up to 2 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
How do you keep pumpkin pie from cracking?
Avoid overbaking and cool it gradually, first in a turned-off oven with the door cracked and then on a rack.
How do you know when pumpkin pie is done?
The edges are set and the center barely jiggles, or an inserted knife comes out mostly clean about an inch from the center.
Can I make pumpkin pie ahead of time?
Yes. Bake it 1 to 2 days ahead and refrigerate. The flavor and texture improve as it rests.
Do I need to blind bake the crust for pumpkin pie?
It is not required for this recipe, but blind baking the crust for 10 minutes can help keep it extra crisp.
Classic Pumpkin Pie
Ingredients
Equipment
Method
- Preheat oven to 425°F and fit the crust into a pie plate.
- Whisk the pumpkin, brown sugar, spices, and salt until smooth.
- Whisk in the eggs, yolk, evaporated milk, and vanilla until just combined.
- Tip: Don't overmix, to avoid bubbles and cracks.
- Pour the filling into the crust and bake 15 minutes at 425°F.
- Reduce to 350°F and bake 40 to 45 minutes until the center barely jiggles.
- Cool in the turned-off oven for 1 hour, then on a rack, then chill at least 2 hours.
Notes
The pie tastes best after chilling overnight.