Classic Pumpkin Pie

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

Classic Pumpkin Pie - perfect for Thanksgiving!

Best Pumpkin Pie

Pumpkin pie is my favorite dessert for Thanksgiving! It’s just not Thanksgiving without pumpkin pie. I love the entire meal of course, but no matter what or how full I am there is ALWAYS space for pumpkin pie.

And if you’re like my dad and I, it’s not just about the pumpkin pie but also the whipped cream. My dad likes a little pie with his whipped cream. I like a little more pie than that, but don’t even bother giving me pumpkin pie without plenty of whipped cream. One without the other is just no good. 🙂

And not all pumpkin pies are equal. There’s quite variety in taste and texture and after years of trying pie after pie from different places, I finally decided to test pumpkin pies galore and have a delicious homemade recipe to come back to year after year. I can’t wait to make it in a few weeks for Thanksgiving!

I tested and tested and this final pumpkin pie is the one! I messed around with the amount of spices, the kind of milk used, the sugar and the number of eggs. The final pie is easy to make and totally delicious!

Perfect Thanksgiving dessertClassic Pumpkin Pie recipe

The first thing I tested was the milk. There are so many 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 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.

Next was the sugar. You could use regular white sugar, light brown sugar or dark brown sugar. While none are bad, light brown was definitely my favorite. I personally found the dark brown sugar to be too much and kind of take away from the pumpkin flavor a bit. White sugar was fine, but the brown sugar added more flavor and was the perfect one for me.

As for the eggs and spices, I preferred 3 eggs over 4 and loved a good bit of cinnamon. But of course I’m a cinnamon fanatic! You could easily adjust them, but I really did love the final mix of the spices.

One of the wonderful things about a pumpkin pie is that it’s SO easy to make! It’s really just a matter of combining all the ingredients and pouring them into a pie crust to bake. I used a refrigerated pie crust and did pre-bake it. I prefer pre-baking for a flakier crust. I like to use little pie weights to keep it from puffing up like crazy when it bakes. As for mixing ingredients – you just whisk them together! There is an order to adding things though – first the pumpkin, eggs and brown sugar, then everything else. Though it seems like it wouldn’t make a difference to change up that order, it does! Please, please follow the instructions. Believe it or not, changing it can actually cause cracks in the final pie.

As far as cracking, also be sure not to over bake the pie. Custard pies definitely crack when over baked. You want to bake it until the edges are set and the center is just set but still jiggly. When the pie cools on the counter after you take it out of the oven, it’ll continue cooking and then finally firm up when it’s refrigerated.

The final pie is pumpkin pie heaven! I love the final taste, texture and ease of making it! I hope you love it too!

pie weights in panEasy Pumpkin Pie

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slice of Classic Pumpkin Pie on plate

Classic Pumpkin Pie

  • Author: Life, Love and Sugar
  • 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 pie crust
  • 15 oz can pumpkin puree
  • 3 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 9 inch pie pan and crimp the edges. Pre-bake 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.


  • Serving Size: 1 Slice
  • Calories: 262
  • Sugar: 19.9 g
  • Sodium: 207.3 mg
  • Fat: 13.6 g
  • Carbohydrates: 32.9 g
  • Protein: 3.7 g
  • Cholesterol: 69.7 mg

Keywords: pumpkin pie recipe, classic pumpkin pie, best pumpkin pie recipe, thanksgiving dessert recipe

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Classic Pumpkin Pie - perfect for Thanksgiving!

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Recipe rating

    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.

  1. 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.

  2. 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???

  3. Sofia Siddiqi

    am I able to use this exact recipe but instead of pumpkin puree use butternut squash puree?

    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.

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 yolk 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