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The best pumpkin pie on a black plate with a piece missing.

The Best Pumpkin Pie Recipe

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.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours
Servings 8 slices
Calories 291kcal


  • 3/4 cup 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 (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


  • 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 pumpkin and sugar mixture. 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.


Barely adapted from Libby's Famous Pumpkin Pie.
To substitute fresh pumpkin for canned:
  • Preheat oven to 375 degrees. Thoroughly scrub a 3-pound pie pumpkin. Cut into 5-inch pieces, removing stems, seeds, and fibrous strings. Place pieces skin-side down in a shallow baking pan lined with foil, and roast uncovered until tender,  about 1 to 1-1/2 hours.
  • When cool, scoop the pulp into a blender or food processor, and blend until smooth. Place pumpkin puree into a cheesecloth-lined sieve, and allow to drain for 60 minutes. Discard liquid. Substitute just under 2 cups of the puree for the 15-ounce can of pumpkin.


Calories: 291kcal