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Best Pumpkin Pie

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This Best Pumpkin Pie recipe features a silky, spiced pumpkin custard baked in a buttery, flaky crust. Infused with cinnamon, nutmeg, and cloves, it’s the ultimate fall dessert—perfect for Thanksgiving and cozy holiday gatherings. Easy to make and always a hit!

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 50–60 minutes
  • Total Time: 1 hour 10 minutes + cooling
  • Yield: 1 9-inch pie (8 slices)
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
  • 2 large eggs
  • 1 (14 oz) can sweetened condensed milk or 1 (12 oz) can evaporated milk
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • Whipped cream, for serving

Instructions

  1. Preheat oven to 425°F (220°C). Roll out pie crust into a 9-inch dish and crimp the edges.
  2. In a large bowl, whisk together pumpkin purée, eggs, sugar, spices, salt, and vanilla (if using) until smooth.
  3. Gradually whisk in sweetened condensed milk or evaporated milk until fully combined.
  4. Pour filling into the prepared crust and smooth the top.
  5. Bake at 425°F for 15 minutes. Then reduce oven to 350°F (175°C) and continue baking for 35–45 minutes, or until the center is just set.
  6. Let pie cool completely on a wire rack, then refrigerate for a few hours or overnight before slicing.
  7. Serve with whipped cream if desired.

Notes

  • Avoid overbaking to prevent cracks—look for a slight jiggle in the center.
  • Can be made 1–2 days ahead for deeper flavor and better slicing.
  • Fresh pumpkin purée works great if well-drained and smooth.
  • Try a gingersnap crust or a dairy-free version for a twist.

Nutrition

Find it online: https://juliameals.com/best-pumpkin-pie/