Pumpkin Pie

8 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Pumpkin Pie is a classic fall favorite, with pumpkin puree, eggs, ground cinnamon, ground ginger, ground nutmeg, and more in just one bowl! Done in under an hour! 

When Fall time is here, that means it’s time to make the most iconic Autumn pie. If you like this Pie Recipe, you’ll absolutely love our gooey Pecan Pie, delightful Apple Crisp Pie, and iconic Mississippi Mud Pie

Pumpkin Pie slice on plate with coffee

Traditional Pumpkin Pie is a rich, creamy dessert that has all of the crisp, savory flavors of Autumn. Add a spoonful of whipping cream, snuggle up with a fuzzy blanket and enjoy a slice of pie.

If this is your first time making your own homemade Pumpkin Pie, this is the perfect recipe for you. The steps are easy to follow, the prep is simple, the cook time is reasonable, and you end up with a rich perfect Pumpkin Pie that’s perfect for family gatherings, Thanksgiving dinners, or cozy get-togethers with friends.

The pie filling is really easy to make and, if using a pre-made pie crust for this recipe, all you have to do to make the pie is to mix together pumpkin puree, eggs, evaporated milk, ground cinnamon, ginger, salt, and ground nutmeg. Then, you pour the Pumpkin Pie filling into the crust and put the crust in the pie pan. Smooth the pumpkin filling with a spatula and work out any bubbles before putting it into the oven and letting it cook. Once the crust is crunchy and golden brown, pull it out and let the pie cool on a wire rack.

Top this classic Pumpkin Pie recipe with some delicious, Homemade Whipped Cream (or Homemade Cool Whip) with a side of Homemade Vanilla Ice Cream.

How to Make Pumpkin Pie

Making this pie is so easy! It’s a matter of mixing all the ingredients and then baking it to perfection. Check it out!

  • Step One: Preheat oven temperature to 425ºF and get your pie crust ready along with a mixing bowl.
  • Step Two: In a large or medium bowl, mix together the filling until thoroughly combined. Dry ingredients get mixed first, then the wet ingredients. 
  • Step Three: Bake in two steps: 15 minutes at 425ºF, then 35 to 40 more minutes bake time at 350ºF
  • Step Four: Allow to cool completely on a wire rack or baking sheet before serving. Enjoy! 

More Yummy Pumpkin Recipes

Frequently Asked Questions

Where did Pumpkin Pie come from?

What is as American as…Pumpkin Pie? There’s good evidence that Pumpkin Pie was made in what is now the United States as early as 1621 at Plymouth Plantation near Plymouth Rock. These original “pies” were really stewed pumpkin meat, milk, honey and a variety of spices sealed up inside a hollowed pumpkin rind.

Pumpkins themselves are native to North America and were introduced to Europe starting in the 1600’s. Pumpkins quickly became a favorite ingredient for all sorts of dishes, including what we now know as Pumpkin Pie.

How can I avoid cracks in my pie? 

The key is to not overcook it. When you pull it out it will still be slightly wobbly in the center. Don’t worry, it will set as is cools. 

Why do you have to cook pumpkin pie at a two temperatures? 

By initially baking the pie at the higher temperature, the pie crust is able to get crisp. With the lower temperature, the pie filling is able to cook thoroughly without burning the crust. 

How can I keep my crust edges from burning in the oven? 

After the pie has been cooked during the initial 15 minutes, cover the edges with tinfoil by wrapping tinfoil  around the exposed edge of pie crust and continue baking until ready.

Can I top Pumpkin Pie with brown sugar?

When the pie is still warm from the oven, sprinkle brown sugar over the top. The heat of the pie filling will partially caramelize the sugar, giving you a delightfully crunchy, sweet flavor.

Key Ingredients in Pumpkin Pie

All these ingredients can easily be found at your local grocery store. 

  • Pumpkin: Canned pumpkin is really great for this recipe because it’s already pureed. 
  • Spices: If you have the ability to grind your spices fresh, then that is the best. But preground spices will work great to make this incredibly flavorful! If using a premade blend of pumpkin spice, use 1.5 teaspoons of this mix. 
  • Cream: We are using evaporated milk, but you can use heavy cream if it’s all that’s available. Regular milk will work good in a pinch. Don’t use sweetened condensed milk as it might become too sweet.
  • Sugar: Brown sugar is the best for this recipe, but you can use any granulated sugar or white sugar you have on hand.
  • Pie Crust: If you have a frozen crust, let it thaw to room temperature first. A store-bought pie crust make this recipe super easy so don’t be afraid to use one. A homemade crust isn’t a bad idea either, if you’ve got the time. 

Variations on Pumpkin Pie 

  • Toppings: When the pie is still warm from the oven, sprinkle brown sugar over the top. The heat of the pie filling will partially caramelize the sugar, giving you a delightfully crunchy, sweet flavor.
  • Spice: Add a teaspoon ground cloves to the pumpkin filling to give it an even bolder, richer flavor. The cloves have a delicious flavor that goes really well with ground cinnamon and pumpkin.
  • Gluten Free: To make my recipe for classic Pumpkin Pie better for people with a gluten intolerance, all you need to do is select your pre-made pie crust carefully. Check the nutrition information for a list of ingredients and make sure that it only uses all-purpose flour substitutes, such as almond or buckwheat flour.
  • Pumpkin Mixture: If canned pumpkin puree is not for you, you can make your own Homemade Pumpkin Purée. Make sure you puree it down in a food processor until there are few to no lump before mixing in the rest of the ingredients into the fresh pumpkin purée.
  • Pie Crust: If you prefer to make your own pie dough, try our Homemade Pie Crust recipe made with Graham Crackers!
  • Pumpkin Pie Spice: You can make your own blend of homemade Pumpkin Pie Spice to try. Use 1.5 teaspoons in the recipe instead of the individual spices in the recipe index. 

Pumpkin Pie in a red dish

What to Serve with Pumpkin Pie

Need some help in putting together the perfect Thanksgiving menu? Check out these recipes to add to your day for an unforgettable meal. After all, this pie is the perfect end to your holiday meal!

  • Roast Turkey: Tender, crispy, and buttery should all describe your turkey. This recipe will do it for you!
  • Green Bean Casserole: Cheesy and delicious, this casserole will satisfy any appetite. 
  • Sweet Potatoes: Baked these to a crispy perfection and serve with butter for a yummy side! 
  • Dinner Rolls: No need to buy from the store when you can easily make them fresh at home!
  • Stuffing: Made with apples and sausage, you’re mouth will water with the incredible aroma and taste!

More Fall Time Recipes

How to Store Pumpkin Pie

  • Serve: Don’t leave your fresh Pumpkin Pie out for longer than 2 hours. After the second hour it must be refrigerated or it can grow bacteria that can make you sick. Don’t leave this pie out overnight.
  • Store: Wrap your leftover Pumpkin Pie in plastic wrap or aluminum foil and put it in the fridge.
  • Freeze: Always let Pumpkin Pie cool down to room temperature before wrapping it up and storing it. If you seal it up in an airtight container, Pumpkin Pie will stay good in the freezer for about 2 months. To thaw, let the pie sit in the fridge for a few hours before bringing it out to room temperature again.

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Pumpkin Pie

Pumpkin Pie is a classic fall favorite, with pumpkin puree, eggs, ground cinnamon, ground ginger, ground nutmeg, and more in just one bowl!
Yield 8 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 unbaked pie crust
  • 15 ounces pumpkin puree
  • 3/4 cup sugar
  • 2 large eggs
  • 1/4 teaspoon salt
  • 12 ounces evaporated milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg , freshly grated


  • Preheat oven to 425 degrees.
  • Line your pie plate with your unbaked pie crust.
  • Whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, salt and nutmeg in a large bowl then pour it into the pie crust.
  • Bake for 15 minutes.
  • Lower the temperature to 350 degrees then bake for an additional 35-40 minutes.



Calories: 229kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 240mg | Potassium: 284mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8451IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 2mg
Pumpkin Pie with cup of coffee Pin 1

Photos used in a previous version of this post:

Pumpkin Pie
slice of Pumpkin Pie
Pumpkin Pie Slice with coffee on plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Make sure to use a deep pie crust!!! It’s not mentioned here but it’s too much for regular pie crust.

  2. Just made this today and had it for desert tonight. Perfect! Simple and tastes like home. Loving your site (I also made your Chicken Korma for dinner) Thank you for all of the great recipes and inspiration.

    1. No, I’m sorry that was an error in my recipe widget we just redid this week. It was added back in. This is what happens when I write before getting my coffee. Thank you for catching that!