The Best Pumpkin Pie is the one that’s easiest to make! Start with a store-bought crust, whisk together a tasty filling, and bake to pumpkin pie perfection.

A slice of pumpkin pie being pulled away from the rest of the pie.

With so many other dishes on your menu to make, Pumpkin Pie needs to be simple. No one wants to get stressed out over pumpkin pie.

Beyond being simple, though, Pumpkin Pie needs to taste perfect. It needs to taste the way it always has with no room for deviations. You can play around with your stuffing, your cranberries, and maybe even your vegetables.

But no one messes with Pumpkin Pie on Thanksgiving.

Recipe ingredients:

Labeled pumpkin pie ingredients in various bowls.

Ingredient notes:

  • 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, no problem!

Step-by-step instructions:

  1. Preheat the oven to 425 degrees. Mix sugar with pumpkin pie spices, then whisk together the eggs, canned pumpkin, and a can of evaporated milk.
    Pumpkin pie ingredients in a bowl.
  2. Pour the filling into the unbaked pie shell and bake for 15 minutes at 425 degrees.
    White liquid being poured into pumpkin puree.
  3. Then reduce the temperature to 350 degrees and bake for 40 minutes. Top with whipped cream if desired. And it’s okay if you buy the whipped cream, too!

Recipe tips and variations:

A slice of pumpkin pie being pulled away from the rest of the pie.

More delicious pumpkin recipes:

A slice of pumpkin pie being pulled away from the rest of the pie.

The Best Pumpkin Pie

The Best Pumpkin Pie is the one that's easiest to make! Start with a store-bought crust, whisk together a tasty filling, and bake to pumpkin pie perfection.
5 from 1 vote
Prep Time 5 mins
Cook Time 2 hrs 55 mins
Total Time 3 hrs
Servings 8 slices
Course Dessert
Cuisine American
Calories 90

Ingredients 

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can pumpkin purée (not pumpkin pie filling)
  • 1 (12 ounce) can evaporated milk
  • 1 (9-inch) deep-dish pie shell unbaked, 4 cup volume
  • Whipped cream optional, for garnish

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. 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.
  2. Whipped cream: You can make your own whipped cream or substitute store-bought, no problem!
  3. Freezer: If you're looking for a pie that freezes like a dream, try my Make-Ahead Pumpkin Pie.

Nutrition

Calories: 90kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 41mgSodium: 162mgPotassium: 15mgFiber: 1gSugar: 19gVitamin A: 70IUCalcium: 9mgIron: 1mg
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Meggan Hill

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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?