Name: Classic Pumpkin Pie
Prep time: 20 min
Cook time: 55 min
Total time: 255 min
Ingredients: 1 9-inch unbaked pie crust (homemade or store-bought); 1 15-ounce can pumpkin puree (not pumpkin pie filling); 3/4 cup packed light brown sugar; 2 large eggs (room temperature); 1 12-ounce can evaporated milk; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 teaspoon fine salt; 1 cup whipped cream (optional)

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Quick Recipe Overview

Prep 20 minutes; cook 55 minutes; chill 3 hours; total 4 hours 15 minutes. Makes 8 servings.

Intro

This pumpkin pie recipe has a tender crust and smooth custard with cinnamon, ginger, and nutmeg. Canned pumpkin puree and evaporated milk make the filling simple to mix. Bake until the edges set and the center still has a slight wobble, then cool the pie fully for clean slices.

Why You’ll Love This Recipe

Pantry spices bring warm flavor without an elaborate blend.
A two-temperature bake helps set the crust and keep the filling tender.
Make it ahead so dessert is ready for your gathering.

Hannah Brooks

Classic Pumpkin Pie

A smooth pumpkin custard fills a flaky 9-inch crust and bakes until just set. Cool completely for neat slices.

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Prep Time 20

Cook Time 55

Chilling Time 3

Total Time 4 15

Servings: 8 servings

Calories: 325

Ingredients Equipment Method Notes

Ingredients

1 9-inch unbaked pie crust homemade or store-bought
1 15-ounce can pumpkin puree not pumpkin pie filling
3/4 cup packed light brown sugar
2 large eggs room temperature
1 12-ounce can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon fine salt
1 cup whipped cream optional

Equipment

1 9-inch pie plate
1 Mixing bowl
1 Whisk
1 Baking sheet

Method

Heat oven to 425°F. Fit crust into pie plate, crimp the edge, and chill.
Whisk pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, and salt until smooth.
Set crust on a baking sheet. Pour in filling.
Bake 15 minutes at 425°F. Reduce to 350°F and bake 35 to 45 minutes until edges are set and center slightly wobbles.
Cool 2 hours, refrigerate at least 1 hour, then slice. Serve with whipped cream if desired.

Notes

Nutrition is an estimate per serving. See article for storage and make-ahead guidance.

Recipe Tips

Choose pumpkin puree, not pumpkin pie filling, which is already sweetened and seasoned.
Set the pie plate on a baking sheet for easier handling and more even baking.
Shield the crust edge if it browns before the center is ready.

Common Mistakes to Avoid

Do not wait for the center to become firm in the oven. It sets as it cools.
Do not slice the pie warm; chilling helps it hold its shape.
Do not substitute condensed milk without changing the sugar and liquid.

Variations

Add a pinch of cloves for a deeper spice note.
Replace a little nutmeg with cardamom.
Serve each slice with whipped cream.

What to Serve With It

Add gingerbread cookies or peanut butter blossoms to a dessert table. Browse the recipe index for more ideas.

Storage

Cover cooled pie and refrigerate up to 4 days. Since the filling contains eggs and milk, do not leave it at room temperature longer than 2 hours.

Reheating

This pie is often served chilled or at room temperature. To serve it warm, heat individual slices briefly in a low oven.

Make Ahead

Bake a day ahead, cool completely, and refrigerate covered. Add whipped cream just before serving.

FAQs

How do I know when pumpkin pie is done?

The edges look set and the center has a gentle wobble. It firms as it cools.

Can I make pumpkin pie ahead?

Yes. Bake the day before, cool fully, and refrigerate covered. Add whipped cream at serving.

Why did my pumpkin pie crack?

Overbaking or fast cooling can crack the custard. Remove the pie when the center still jiggles and cool it gradually.

Pumpkin Pie Recipe with Silky Spiced Filling

Quick Recipe Overview

Intro

Why You’ll Love This Recipe