Classic Pumpkin Pie

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Your search for the perfect pumpkin pie has just come to an end. This classic recipe is so easy and yields simply irresistible results. Full of pumpkin flavor and fall spices, it’s sure to become your new favorite Thanksgiving dessert.

The Best Pumpkin Pie Recipe

Rich and creamy, but not too heavy this pumpkin pie is the best I have ever tasted. I love the subtle, natural sweetness of the pumpkin paired with the perfect blend of cinnamon, ginger, cloves, and nutmeg. It’s full of autumn flavor and nostalgia and is sure to be the talk of your Thanksgiving gathering this year. Plus, it’s one of the easiest pies to make. There’s little to do before you pop it in the oven and wait, all while enjoying the lovely aroma as it bakes.

Not all pumpkin pies are equal. They vary quite a bit in taste and texture. Some are ok, some are good, and some are just heavenly. After a lifetime of taste-testing pumpkin pies holiday season after holiday season, I decided it was time for me to create my own recipe. I tested and tested, playing with spices, sugars, the number of eggs, and different kinds of milk. This recipe is what I came up with and, trust me, it was worth all of the trial and error. The result is pure perfection. Try it. You’ll see.

Pumpkin pie with leaf pie toppers on a orange napkin with cinnamon sticks and pumpkins in the background

Why You’ll Love This Homemade Pumpkin Pie

Pumpkin pie is one of the best things about fall (if you ask me) and this recipe delivers the best pumpkin pie I’ve ever had. Here’s what makes it so amazing.

  • So easy. This recipe is SO easy to execute. It’s really just a matter of combining all the ingredients in order and pouring them into a pie crust to bake (you’ll want to blind-bake the pie crust first, but we’ll get to that).
  • The BEST flavor. The natural sweetness of the pumpkin combined with the perfect amount of cinnamon, ginger, nutmeg, and cloves creates a symphony of warm, aromatic flavors that will have you diving back to the dessert table for seconds.
  • Texture. I finally figured it out. I used heavy cream and just a splash of milk in this recipe and I swear it creates the loveliest texture. Creamy and rich but not too heavy. It’s perfect.
  • Nostalgia. A slice of this pie will transport you back to cherished memories of family gatherings and cozy evenings by the fireplace, making it more than just a dessert.
Ingredients for pumpkin pie.

What You’ll Need

Here’s what you’ll need to make this outstanding homemade pumpkin pie. Be sure to scroll to the recipe below for exact measurements.

  • Pie crust – You can use store-bought or a homemade pie crust. I used to use store-bought, but now I just love my pie crust recipe. So easy to make too!
  • Pumpkin puree – I highly recommend that you use a canned version as opposed to fresh. It is just much more consistent in texture, moisture, and sweetness. Libby brand is my preferred one.
  • Eggs – The eggs should be at room temperature. They will incorporate more smoothly and easily with the other ingredients.
  • Light brown sugar – I like the light brown sugar here. Dark brown sugar has a strong molasses-y flavor that is just too much for this pie. Conversely, granulated sugar doesn’t add quite enough depth.
  • Spices – Cinnamon, ginger, nutmeg and cloves create the perfect blend and flavor.
  • Salt – To amplify the other flavors in the pie.
  • Cornstarch
  • Heavy whipping cream – Be sure that the heavy cream is at room temperature. It will mix more smoothly and evenly into the filling, helping prevent you from over-mixing and thus incorporating excess air into the filling.
  • Milk – The milk should also be at room temperature so that it combines more easily with the other ingredients.

What Kind of Milk to use in Pumpkin Pie

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion. Milk was a little blah for me. The sweetened condensed milk and evaporated milk seemed fairly similar to me and were good, but I preferred the flavor given by the heavy cream. Ultimately, I used mostly heavy whipping cream and a touch of milk to keep it from getting to be too much and it was just right.

How To Make Pumpkin Pie

Tie on your apron and hop in the kitchen. Here’s a quick overview of how to make this delicious autumn treat. For more detailed instructions, scroll to the recipe card below.

  • Blind bake the pie crust. Place the pie crust in a deep dish 9-inch pie pan and crimp the edges. Pre-bake the crust according to package directions.
  • Make the filling. Whisk together the pumpkin puree, eggs, and light brown sugar. Then, mix in the remaining ingredients.
  • Bake. Remove the crust from the oven, fill it with the pumpkin pie filling, and bake it at 375 degrees F for 40-50 minutes. Add a pie crust shield after 20 minutes.
  • Cool. Remove the pie from the oven and set it on a wire rack to cool for 1-2 hours. Cover the pie and transfer it to the fridge. Allow it to chill in the fridge for 4-5 hours before diving in.

Why did my Pumpkin Pie Crack?

Pumpkin pie is a custard-based pie and as such, has a tendency towards cracking. It can be hard to say exactly why a pie cracked, but here are a few things to keep in mind to help keep that from happening.

  • It was over baked. Over baking your pie is one of the biggest reasons for cracking. You want the edges to be set and the middle few inches to be set, but still jiggly when you take it out of the oven. It will continue to bake as it cools, so it’ll actually be over baked if the middle is fully set when you take it out of the oven.
  • It cooled too quickly. Let your pie cool at room temperature. Similar to how I slowly cool my cheesecakes (which are also custard-based), you don’t want too quick of a temperature change for pumpkin pie. Allow it to cool at room temperature until it reaches room temperature, then refrigerate it.
  • Cold ingredients. Be sure to start with room temperature ingredients. This may be the most important tip for this particular pumpkin pie. Start with room temperature (or slightly warmer) ingredients. Not cold.

Tips for Success

If you’re like me, you’ve had countless pumpkin pies in your life. They are usually pretty good (it’s hard to go wrong with sugar and spice and everything nice) but some are outstanding, like this one. Here are a few tips and tricks that will help you take your pumpkin pie game from good to the talk of the town today.

  • Blind bake your crust. Be sure to bake your crust a bit before filling it (this is called blind baking). This will result in a much flakier, crispier crust. Line the pie crust with parchment paper and weigh it down with pie weights or dry rice before baking for 15 minutes or so. When the time comes, remove the pie weights and the parchment paper and fill the crust with pumpkin pie filling.
  • Use canned pumpkin puree. While I am often all for homemade, from scratch everything, this is not the time or place. Canned pumpkin puree is just so much more consistent in texture, moisture, and sweetness than fresh pumpkin puree, making it a much better choice for producing a predictably delicious pie.
  • Room temperature ingredients. Be sure your cold ingredients are all at room temperature before beginning. Using cold ingredients is the biggest cause of cracks in this pie.
  • Follow the recipe. This recipe instructs you to mix together the ingredients for the filling in a specific order. Do not waver from that order. Believe it or not, changing it can actually cause cracks in the baked filling.
  • Don’t over-mix. Over-mixing can incorporate too much air into the pie filling. The air will bubble up to the surface of the pie as it bakes, causing it to crack.
  • Use a pie crust shield. After about 20 minutes of baking, place a pie crust shield over the pie to keep the crust from browning too much.
  • Don’t over-bake. Overbaking can cause the filling to crack and can yield an unpleasant texture. So bake the pie just until the edges are set and the center is still the tiniest bit jiggly. It will continue to firm up a bit as it cools.
a slice of pumpkin pie with a bite taken on a white plate on an orange napkin

Common Questions

Got questions? You’re not alone. Here are some of the questions I run into most frequently when the subject of pumpkin pie is on the table. If you have any additional questions, don’t be shy! Leave them in the comments at the bottom of the page.

Is it better to use sweetened condensed milk or evaporated milk in pumpkin pie?

I actually didn’t use either (I opted for a blend of heavy cream and whole milk instead) but if you choose to use sweetened condensed or evaporated milk, just note that each will produce different results. Sweetened condensed milk is thicker and contains added sugar, so you won’t have to add extra sugar and the filling will be very rich. Evaporated milk is unsweetened and has a thinner consistency. This means that you will have to add some extra sugar and that your pie will have a lighter, airier filling. Both options are delicious. You just have to decide which fits your taste preferences better.

How do I make my pumpkin pie not soggy on the bottom?

I highly suggest blind baking the crust. This means partially baking the crust before adding the filling. Line the crust with parchment paper or foil, and fill it with pie weights or dry rice. Bake it in the oven for about 10-15 minutes until the crust’s edges are lightly browned, but just barely.

Is canned pumpkin better for pie than fresh?

Yes. Hands down. Canned pumpkin puree just has a more predictable texture, sweetness, and moisture content than fresh pumpkin puree, which can vary greatly in those qualities. You want that predictability if your goal is to make a perfect pumpkin pie every time.

Serving Suggestions

While pumpkin pie is divine as is, sometimes it looks a little lonely all by itself. So dress it up with one (or several) of these tantalizing accompaniments.

a slice of pumpkin pie on a white plate on an orange napkin

Proper Storage

  • Refrigerator. Once the pie has cooled, cover it tightly with plastic wrap and store it in the refrigerator. It will remain at its best for up to 3-4 days.
  • Freezer. Let the pie cool completely before wrapping it tightly in plastic wrap and sealing it in a freezer bag (this second layer of protection will help prevent freezer burn). Store the pie in the freezer for up to 3 months. Allow it to thaw in the refrigerator before serving.

More Pumpkin Desserts

It’s fall y’all and you know what that means. Pumpkin everything. Here’s a list of the best pumpkin desserts ever. Please try all of them. And don’t forget to let me know which is your favorite.

Watch How It’s Made

Read Transcript

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a slice of pumpkin pie on a white plate on an orange napkin with whipped cream and pie crust leaf on top

Classic Pumpkin Pie

  • Author: Lindsay Conchar
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10-12 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Classic Pumpkin Pie is easy to make and full of pumpkin flavor and Autumn spices! It’s the perfect pumpkin pie recipe for Thanksgiving!


  • Refrigerated or Homemade pie crust
  • 15 oz can pumpkin puree
  • 3 large eggs, room temperature
  • 1 cup (225g) packed light brown sugar
  • 2 1/4 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 1 cup (240ml) heavy whipping cream, room temperature
  • 1/4 cup (60ml) milk, room temperature


  1. Place the pie crust in a deep dish 9 inch pie pan (I use this one) and crimp the edges. Pre-bake (see my tutorial for blind baking) according to the temperature and time of the package directions. I like to use pie weights to keep the crust from puffing up when baking.
  2. While the crust bakes, whisk together the pumpkin puree, eggs and light brown sugar in a large mixer bowl.
  3. Add the remaining ingredients and whisk until well combined.
  4. Remove the crust from the oven when done baking. Preheat the oven to 375 degrees.
  5. Pour the pie filling into the hot crust, then place back in the oven and bake for 40-50 minutes. After about 20 minutes of baking, add a pie crust shield to keep the crust from browning too much.
  6. When the pie is set around the edges and the center is just set but still jiggly, remove the pie from the oven and set on a wire rack to cool for 1-2 hours.
  7. Carefully cover the pie and place the pie in the fridge to cool completely, 4-5 hours. Pie can be made 1-2 days ahead and refrigerated until ready to serve.


Be sure to use room temperature ingredients where indicated, as cold ingredients can lead to a cracked pie.


  • Serving Size: 1 Slice
  • Calories: 256
  • Sugar: 18.3 g
  • Sodium: 206.9 mg
  • Fat: 13.6 g
  • Carbohydrates: 31.3 g
  • Protein: 3.7 g
  • Cholesterol: 69.7 mg


Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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  1. Chelsea

    Hi Lindsay! I tried to make this pumpkin pie recipe but had over double left of the filling once I filled my pie shell, and it was really runny? Not sure what happened and I went back through and checked all the amounts, any suggestions to what could have happened or what I could do differently next time?

    1. Lindsay

      So this recipe calls for a deep dish pie pan. A regular pie pan is about half the depth, which is probably why you had so much filling left over. You could either reduce the amount of filling (it sounds like by half) or get a deep dish pan. As for it being runny, was that before or after baking? Did you happen to watch the video? Perhaps that would be helpful.

  2. Irma

    Question? 225gr brown sugar seems more than the average recipe. Do you have a sweet tooth or am i just incorrect. I am afraid it will be too sweet

    1. Lindsay

      I don’t believe it’s much different than average. That said, sweetness is heavily based on preference. I do have a sweet tooth, but actually filmed a video of this recipe just yesterday and everyone who tried it loved it and several even noted that it wasn’t too sweet. So, I guess that’s the best answer I can offer. Hopefully it helps.

  3. Donna

    Please comment on the pie crust leaf cutouts you used for decorating the pumpkin pie. Did you brush them with something before sprinkling with the spices and what spices did you use? They look great!
    Thank you.

    1. Lindsay

      It depends on what crust you used. Did you make a homemade one or a store-bought one? Store bought ones should say on the package what they recommend. If you’d like my general blind bake instructions, you can find those here. The cornstarch is a thickener, but it also helps keep the filling smooth and helps reduce cracking.

  4. Mandy

    Somehow The filling is enough to make 2 9” pies.

    I double checked and didn’t mess up my ingredients so I’m REALLY hoping I didn’t mess up somehow

    1. Lindsay

      I haven’t tried it, but imagine it’d be fine. You just might want to try to drain any excess moisture from it.

  5. Lisa

    Hi Lindsay,
    Love your recipes! Was not a person that baked until I found your website. Now I bake one of your recipes once a week. I have never made a pie before because my mom, who was a great baker, always said it was the hardest thing for her to master. But knowing how amazing your recipes are I want to try because your pie will deserve nothing less! Anyway I have a question about the blind bake. The recipe I found and decided to make gives blind bake instructions. It says to put an egg wash on after, bake for a few more minutes and then let crust cool completely before filling and baking. I know nothing about baking, but I thought you might be able to instruct me on if I should skip the egg wash and just put the filling in while pie crust is hot as your recipe states to do. Or do I do the egg wash, bake for a few minutes and then still pour pie filling in while crust is hot.? Or do I let the crust cool completely like the pie crust blind bake instructions state? Sorry for the long question. I just want to get it right. Thank you for your time.

    1. Lindsay

      Glad you enjoy the recipes! It’s hard to tell from your question – are you making my recipe or another one? If a different one has specific instructions for the crust, I’d probably follow them. Then if you want to experiment with it in the future, you can compare those results to how the recipe was written. I hope that helps!

      1. Lisa

        Sorry. I was referring to the homemade pie crust. I know that your recipes usually call for a store bought crust. I wanted to make a homemade crust to go with your pumpkin pie recipe. I went with Inspired Tastes’s crust because it seemed easy and the comments were really good about others experiences. I managed it and I did skip the egg wash. Everyone enjoyed the pie immensely, but I’m always my toughest critic, especially since I am comparing it to my moms, so I want to keep practising with the pie crust. But overall very good for a first try. Thank you for trying to answer my question even though I wasn’t clear that it was your pie recipe with a homemade pie crust!
        P.S. I just made your pumpkin coffee cake and as usual, everyone absolutely loved it!

      2. Lindsay

        So glad it worked out and that you enjoyed the coffee cake! I actually posted a pie crust recipe this week as well as a how to on blind baking your crust if you want to check those out. 🙂

      1. Carole Paul

        Sorry for bothering you. I will be more careful in my reading next time. Made the pie and it turned out great. I have never pre-baked my crust before, only for lemon. My husband loves pumpkin and have been looking for the ultimate one so hope this is it.

  6. Darlene Dobbs

    I only have a 29oz can of pumpkin puree. So should I just double the recipe or should I just use half a can???

    1. Lindsay

      Great question! I’ve never baked with butternut squash, so I’m not sure. It’d be worth trying though, since they are fairly similar.

  7. Zoe Burger

    I made this pie yesterday and it is wonderful. I did have to make 2 substitutions because I didn’t have whipping cream (I used 10oz Carnation evaporated milk) and I didn’t have light brown sugar (I used dark brown sugar).

    IMPORTANT: I made this pie yesterday afternoon and we had some after dinner. Delish! But, it is MUCH better the next day! We had it with coffee this morning and it seemed better set yet creamier and the flavors blended/mellowed out to perfection. If you make this pie, make it a day before you want to eat it. YUM!

  8. Martin Huang

    This will be the best thanksgiving dinner ever. Just tried this and it is seriously delicious! Already add this pie to my thanksgiving dinner list.

  9. Sandee

    Well this pie sounds great with the whipping cream. I love pumpkin pie but I don’t use so much of the spices as I don’t like the spicy taste. Currently trying out pies in a jar for holiday gifts. And your recipe is going to be the one I use with a few different things as far as the dough.
    Can’t wait to try this creamy pie I bet. Thank you..sandee

  10. Marcellina

    I’m Australian and while I have tried to love pumpkin pie, I haven’t met one I can ( though I really want to!). Your pie looks like it could be one for me. It looks smooth and creamy almost “custardy”. Of, course, whipped cream seals the deal!


    I am looking forward to trying this recipe Just would prefer it be easier to print off recipe without having to print all the remarks before ..Just one page would have been better just saying.

    1. Lindsay

      Hi Margaret, there is actually a way to print just the recipe. Perhaps you just overlooked it. In the pink recipe card, there is a teal button that says “PRINT RECIPE”. That will print just the recipe for you.

    1. Corrine

      This is the best pumpkin pie recipe I have ever made it’s perfect.  I would of never thought to put corn starch it really helps with the form. 

  12. Lisa

    Can’t wait to try this. Will try to substitute coconut milk (which whips like heavy cream) for the measure of whipping cream and milk, in order to keep the pie non dairy and in compliance with dietary restrictions

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29