Best Pumpkin Pie

This classic pumpkin pie is smooth, spiced just right, and baked in a flaky, buttery crust that makes every bite feel like fall. It’s the kind of pie I make year after year for Thanksgiving, holiday gatherings, or anytime I’m craving something cozy and nostalgic. With a rich, custard-like filling and warm notes of cinnamon, nutmeg, and cloves, this truly is the best pumpkin pie I’ve ever made.

Why You’ll Love This Recipe

I love this recipe because it delivers that perfect balance of creamy texture and just the right amount of sweetness and spice. It’s simple, reliable, and always comes out of the oven looking beautiful. Whether I’m using homemade or store-bought crust, this pie is a showstopper at the table—and it tastes even better the next day. Plus, the filling comes together in minutes with ingredients I usually already have in the pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie crust (homemade or store-bought)

• Pumpkin purée (not pumpkin pie filling)

• Eggs

• Sweetened condensed milk or evaporated milk

• Granulated sugar

• Ground cinnamon

• Ground ginger

• Ground nutmeg

• Ground cloves

• Salt

• Vanilla extract (optional, for extra depth)

• Whipped cream (for serving)

Directions

1. I preheat the oven to 425°F (220°C) and roll out the pie crust into a 9-inch pie dish, crimping the edges if I’m feeling fancy.

2. In a large mixing bowl, I whisk together the pumpkin purée, eggs, sugar, spices, and salt until smooth.

3. I gradually stir in the condensed or evaporated milk until the filling is well combined and creamy.

4. I pour the filling into the prepared crust and smooth the top.

5. I bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–45 minutes, or until the center is just set and a knife inserted near the center comes out clean.

6. I let the pie cool completely on a wire rack, then chill it in the fridge for at least a few hours before slicing.

7. Just before serving, I top it with whipped cream or keep it plain and classic.

Servings and timing

This recipe makes 8 slices. It takes about 15 minutes of prep time and around 50–60 minutes of bake time, plus cooling. I usually plan to make it a few hours ahead, or even the day before, to let it fully set.

Variations

• Maple pumpkin pie: I replace some or all of the sugar with pure maple syrup for a deeper flavor.

• Spiced-up version: I increase the spices slightly or add a bit of cardamom for a unique twist.

• Crustless pumpkin pie: I pour the filling into a greased pie dish and bake without a crust for a gluten-free option.

• Gingersnap crust: I crush gingersnap cookies with butter to make a spicy, crunchy base instead of traditional pie dough.

• Dairy-free version: I use coconut milk instead of dairy and a dairy-free crust for a plant-based pie.

storage/reheating

I store the pie covered in the refrigerator for up to 4 days. It actually tastes even better after a day or two as the flavors meld. If I want to reheat a slice, I pop it in the microwave for 15–20 seconds or warm it in the oven at 300°F for a few minutes. I don’t recommend freezing a baked pie, but I’ve had success freezing the unbaked filling separately.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin purée if I roast and mash a sugar pumpkin. I just make sure it’s well-drained and smooth before using.

Why did my pumpkin pie crack?

Overbaking or cooling too quickly can cause cracks. I take it out of the oven when the center is slightly wobbly and let it cool gradually on a wire rack.

Can I make pumpkin pie ahead of time?

Definitely. I often bake it a day in advance and refrigerate it overnight. It slices better and tastes even more delicious after chilling.

What’s the difference between pumpkin purée and pumpkin pie filling?

Pumpkin purée is plain cooked pumpkin, while pumpkin pie filling has added sugar and spices. For this recipe, I always use plain purée so I can control the flavors myself.

How do I know when the pie is done?

I check that the edges are set and the center jiggles just slightly, like gelatin. A knife inserted about an inch from the center should come out clean.

Conclusion

This truly is the best pumpkin pie—it’s rich, creamy, spiced to perfection, and always earns compliments at the table. Whether I’m baking it for a holiday or just for fun, it never fails to deliver that comforting, nostalgic flavor I love. It’s a fall favorite I keep coming back to, year after year.

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