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!

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. The Best Pumpkin Pie Recipe

Recipe ingredients

Labeled ingredients for pumpkin pie.

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.

More Pumpkin recipes

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!
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. 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
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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?