Leer en Español lomaculinaria.com

The Best Pumpkin Pie

This post may contain affiliate links. For more information, please see our affiliate policy.

The Best Pumpkin Pie just so happens to be an ultra-easy dessert recipe. Start with a store-bought crust, whisk together a tasty filling, and bake. No one will guess this is a semi-homemade pumpkin pie!

I love pumpkin pie because it’s not too sweet, just cool and creamy, the perfect way to end a holiday meal. Pumpkin pies are always widely available for purchase at Thanksgiving, and sometimes it’s cheaper to buy one than make one (the Costco one for $5.99 is massive and hard to beat!).

So for those of us who choose to make pumpkin pie from scratch, our motives are clear. We bake for love of it, and for the love of those we feed, and buying a pumpkin pie in the box just doesn’t feel the same.

But because there is always a gray area (with time, responsibilities, and distractions), this recipe meets you halfway. This recipe starts with a store-bought crust (but should you have the time and desire to make it from scratch, please do), and the filling is easy to make.

It’s hard to have the best of both worlds, but recipes like this, my Best Pumpkin Pie, strive to give you the balance that you need as you feed the ones you love.

Recipe ingredients

Labeled ingredients for pumpkin pie.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Pumpkin purée: Seek out canned pumpkin pureé (not pumpkin pie filling).Want to make your own Fresh Pumpkin Pureé? It’s easy: Preheat the oven to 375 degrees. Cut your pumpkin in half and remove all seeds and fibrous strings. Cut each half into 2 or 3 pieces, then roast until tender, 60 to 90 minutes. Cool completely, then scoop out the pumpkin flesh from the skin. Blend in a food processor blender until smooth. Finally, drain over cheesecloth or paper towels to remove excess water.
  • Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.
  • Whipped cream: You can make your own whipped cream or substitute store-bought; just don’t skip it entirely as the cream complements the custard pie beautifully.

Step-by-step instructions

  1. Preheat oven to 425 degrees. In a small bowl, combine sugar, cinnamon, salt, ginger and cloves. 
Mixing up pumpkin pie filling in a bowl.
  1. In a large bowl, whisk eggs until beaten. Stir in sugar mixture and pumpkin. Slowly add evaporated milk.
Mixing up pumpkin pie filling in a bowl.
  1. Pour mixture into unbaked pie shell. Bake 15 minutes.
Pumpkin pie filling poured into an unbaked pie shell.
  1. Reduce oven temperature to 350 degrees and bake until a knife inserted in the center comes out clean, about  40 minutes. Cool on wire rack, about 2 hours. Serve or refrigerate. Top with whipped cream, if desired.
A baked pumpkin pie cooling on a wire rack.

Recipe tips and variations

  • Yield: This easy pumpkin pie recipe makes 8 generous slices. If you’re enjoying it on a holiday alongside other desserts, slices 10 slightly thinner pieces (to save room for that Pecan Pie or Apple Pie, too!).
  • Storage: Store your baked and cooled pumpkin pie covered in the refrigerator for up to 4 days. It’s delicious cold with plenty of whipped cream.
  • Freezer: If you’re looking for a pie that freezes like a dream, try my Make-Ahead Pumpkin Pie.
  • Try a cracker crust: If you prefer it to a pastry pie crust, The Best Pumpkin Pie filling can certainly be poured and baked on top of Graham Cracker Crust instead.
Slices of pumpkin pie in a pie plate.

Recipe FAQs

What is pumpkin pie filling made of?

Pumpkin pie filling is made with pumpkin purée (often canned), eggs, evaporated milk, and warming spices such as cinnamon, ginger, and cloves.

Is Libby’s canned pumpkin really squash?

Libby’s, perhaps the most popular canned pumpkin around, isn’t really pumpkin at all. Instead, Libby’s uses a proprietary variety of Dickinson squash.

Slices of pumpkin pie on a white plate.

150+ Thanksgiving Recipes

Discover 150+ Thanksgiving Recipes on Culinary Hill. Turkey, turkey techniques, all the side dishes, bread and rolls, desserts, drinks, and appetizers. It’s all here, organized by category. I also have sections for gluten free, vegan,…

View Recipe

More Pumpkin recipes

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
A slice of pumpkin pie on a gray plate.

The Best Pumpkin Pie

The Best Pumpkin Pie just so happens to be an ultra-easy dessert recipe. Start with a store-bought crust, whisk together a tasty filling, and bake. No one will guess this is a semi-homemade pumpkin pie!
Author: Meggan Hill
5 from 4 votes
Prep Time 5 mins
Cook Time 2 hrs 55 mins
Total Time 3 hrs
Servings 8 slices
Course Dessert
Cuisine American
Calories 90

Ingredients 

Instructions 

  • Preheat oven to 425 degrees. In a small bowl, combine sugar, cinnamon, salt, ginger and cloves. 
  • In a large bowl, whisk eggs until beaten. Stir in sugar mixture and pumpkin. Slowly add evaporated milk. Pour mixture into unbaked pie shell. Bake 15 minutes.
  • Reduce oven temperature to 350 degrees and bake until a knife inserted in the center comes out clean, about  40 minutes.
  • Cool on wire rack, about 2 hours. Serve or refrigerate. Top with whipped cream, if desired.

Notes

  1. Pumpkin purée: Seek out canned pumpkin pureé (not pumpkin pie filling).Want to make your own Fresh Pumpkin Pureé? It’s easy: Preheat the oven to 375 degrees. Cut your pumpkin in half and remove all seeds and fibrous strings. Cut each half into 2 or 3 pieces, then roast until tender, 60 to 90 minutes. Cool completely, then scoop out the pumpkin flesh from the skin. Blend in a food processor blender until smooth. Finally, drain over cheesecloth or paper towels to remove excess water.
  2. Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.
  3. Whipped cream: You can make your own whipped cream or substitute store-bought; just don’t skip it entirely as the cream complements the custard pie beautifully.
  4. Yield: This easy pumpkin pie recipe makes 8 generous slices. If you’re enjoying it on a holiday alongside other desserts, slices 10 slightly thinner pieces (to save room for that Pecan Pie or Apple Pie, too!).
  5. Storage: Store your baked and cooled pumpkin pie covered in the refrigerator for up to 4 days. It’s delicious cold with plenty of whipped cream.
  6. Freezer: If you’re looking for a pie that freezes like a dream, try my Make-Ahead Pumpkin Pie.

Nutrition

Serving: 1sliceCalories: 90kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 41mgSodium: 162mgPotassium: 15mgFiber: 1gSugar: 19gVitamin A: 70IUCalcium: 9mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Well shoot. I didn’t see that this recipe was for deep dish pie crusts…something I’ve never seen available in my supermarket. I bought the regular sized pie crusts and couldn’t figure out why there was so much leftover!
    Now what to do with all the extra filling…putting it in a mason jar for now, hope I can figure out how not to waste it! Maybe custards?

    1. Hi Amanda, I’m so sorry I didn’t respond to your question. Hoping to answer you now in case another reader has the same question. You can store leftover filling for 3 to 4 days in the refrigerator. Custard sounds delicious, or even making mini pumpkin pies. Sorry again!