Close-up of a hand serving a slice of pumpkin pie with leaf decorations on a white table.

Silky smooth spiced pumpkin custard in a flaky crust

Classic Pumpkin Pie

Name: Classic Pumpkin Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 nine-inch pie
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought); 1 (15 oz) can pure pumpkin puree; 3/4 cup packed brown sugar; 1/4 cup granulated sugar; 3 large eggs; 1 (12 oz) can evaporated milk; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 teaspoon vanilla extract; Whipped cream for serving

1h 10mEasy

Prep Time

15 min

Cook Time

55 min

Total Time

1 hr 10 min

Servings

1 nine-inch pie

Difficulty

Easy

Cost

Budget

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Classic Pumpkin Pie

Silky smooth spiced pumpkin custard in a flaky crust

A smooth, warmly spiced pumpkin custard baked in a flaky pie crust. The essential Thanksgiving dessert.

15m

Prep Time

55m

Cook Time

70m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Dessert Vegetarian

Sarah Chen

June 13, 2022(Updated April 12, 2026)

Pumpkin pie is the heart and soul of the Thanksgiving dessert table, and this version produces a silky-smooth custard with perfectly balanced warm spices in a crisp, flaky crust. The filling comes together in minutes in a blender or food processor, which ensures an incredibly smooth texture.

The spice blend — cinnamon, ginger, nutmeg, and cloves — is mixed in careful proportion so no single spice dominates. A touch of brown sugar alongside granulated adds caramel depth, and evaporated milk creates a richer, creamier custard than regular milk.

Baked low and slow until the center has just a slight jiggle, this pie sets into something velvety and luscious. A generous dollop of whipped cream on top is the only accompaniment it needs.

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
1 (15 oz) can pure pumpkin puree
3/4 cup packed brown sugar
1/4 cup granulated sugar
3 large eggs
1 (12 oz) can evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon vanilla extract
Whipped cream for serving

OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

Promotes more even browning
Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

1
Preheat oven to 425°F (218°C). Place pie crust in a 9-inch pie plate and crimp the edges.
2
Blend pumpkin puree, both sugars, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until completely smooth.
3
Pour filling into the unbaked pie crust.
4
Bake at 425°F for 15 minutes, then reduce oven to 350°F (175°C) and bake for 40-45 more minutes.
5
The pie is done when the edges are set but the center still has a slight jiggle — it will firm up as it cools.
6
Cool completely on a wire rack, at least 3 hours, before slicing.
7
Serve with fresh whipped cream.

Serving Suggestions

Ways to Serve This Dish

Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving

Substitutions

Pumpkin pureeButternut squash puree

Very similar flavor and texture when roasted and pureed

Evaporated milkHeavy cream

Creates an even richer filling

Brown sugarMaple syrup (1/2 cup)

Adds a lovely maple flavor to the pie

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Make sure to use pumpkin puree, not pumpkin pie filling (which is pre-sweetened and spiced).
Starting at a high temperature helps set the crust and prevent sogginess.
Do not overbake — the center should jiggle slightly like gelatin when done.
For the smoothest filling, strain through a fine mesh sieve before pouring into crust.

Storage

Refrigerate for up to 4 days. Cover with plastic wrap once completely cooled.

Reheating

Serve cold or at room temperature. To warm, place in a 300°F oven for 10 minutes.

Nutrition Facts

Per serving (1 slice (1/8 pie)) · 8 servings

Calories290

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein6g

Carbohydrates42g

Fat11g

Fiber2g

Sugar30g

Sodium280mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my pumpkin pie crack?: Cracking is caused by overbaking. Remove the pie when the center still jiggles and let carryover heat finish the job.
Can I use fresh pumpkin?: Yes. Roast sugar pumpkin halves at 400°F for 45 minutes, scoop out flesh, and puree until smooth. You need about 2 cups.
Should I blind-bake the crust?: Not necessary with the high-heat start method, which sets the crust before the filling soaks in.

Explore More

More Dessert Vegetarian Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.

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Baked low and slow until the center has just a slight jiggle, this pie sets into something velvety and luscious. A generous dollop of whipped cream on top is the only accompaniment it needs.

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
1 (15 oz) can pure pumpkin puree
3/4 cup packed brown sugar
1/4 cup granulated sugar
3 large eggs
1 (12 oz) can evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon vanilla extract
Whipped cream for serving

Instructions

1
Preheat oven to 425°F (218°C). Place pie crust in a 9-inch pie plate and crimp the edges.
2
Blend pumpkin puree, both sugars, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until completely smooth.
3
Pour filling into the unbaked pie crust.
4
Bake at 425°F for 15 minutes, then reduce oven to 350°F (175°C) and bake for 40-45 more minutes.
5
The pie is done when the edges are set but the center still has a slight jiggle — it will firm up as it cools.
6
Cool completely on a wire rack, at least 3 hours, before slicing.
7
Serve with fresh whipped cream.

Tips & Storage

Pro Tips

Make sure to use pumpkin puree, not pumpkin pie filling (which is pre-sweetened and spiced).
Starting at a high temperature helps set the crust and prevent sogginess.
Do not overbake — the center should jiggle slightly like gelatin when done.
For the smoothest filling, strain through a fine mesh sieve before pouring into crust.

Storage

Refrigerate for up to 4 days. Cover with plastic wrap once completely cooled.

Reheating

Serve cold or at room temperature. To warm, place in a 300°F oven for 10 minutes.

Frequently Asked Questions

Why did my pumpkin pie crack?

Cracking is caused by overbaking. Remove the pie when the center still jiggles and let carryover heat finish the job.

Can I use fresh pumpkin?

Yes. Roast sugar pumpkin halves at 400°F for 45 minutes, scoop out flesh, and puree until smooth. You need about 2 cups.

Should I blind-bake the crust?

Not necessary with the high-heat start method, which sets the crust before the filling soaks in.

Classic Pumpkin Pie

Classic Pumpkin Pie

Classic Pumpkin Pie