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! Done in under an hour! 

Fall is here, which means that it’s time to make the most iconic autumn pie. If you immediately pictured Pecan Pie, or Apple Crisp Pie, you’re close but the right answer is….

Pumpkin Pie Slice with coffee on plate


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.

So get your Thanksgiving menu of Roast Turkey, Green Bean Casserole, Sweet Potatoes, Dinner Rolls and Stuffing ready, this pie is the perfect end to your holiday meal!

If this is your first time making your own 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 classic 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, since you use 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 Pumpkin Pie recipe with some delicious, Homemade Whipped Cream (or Homemade Cool Whip!) with a side of Homemade Vanilla Ice Cream.

Pumpkin Pie Collage of filling prep


  • Preheat oven to 425 degrees.
  • Line your pie plate with your pie crust.
  • Whisk together pumpkin puree and eggs in a large bowl until smooth.
  • Add evaporated milk, cinnamon, ginger, salt, and nutmeg whisking until thoroughly combined.
  • Bake in the preheated oven for 15 minutes.
  • Reduce heat to 350 degrees and bake 35 to 40 more minutes.
  • Allow to cool completely on a wire rack or baking sheet before serving.
Pumpkin Pie Collage of assembly steps


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.

What spices can be used for Pumpkin Pie?

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.

How do I make Gluten Free Pumpkin Pie?

To make this 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.

How do I make Pumpkin Pie with fresh pumpkin?

If canned pumpkin puree is not for you, you can use fresh pumpkin puree (this recipe is foolproof!). 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.

Pumpkin Pie slice on plate with coffee


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


  • Serve: Don’t leave your fresh Pumpkin Pie out for longer than 2 hours. After the 2 hours it must be refrigerated or it can grow bacteria that can make you sick. Don’t leave this pie out overnight.
  • Store: Wrap your Pumpkin Pie leftovers in plastic wrap or aluminum foil and put them 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 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.
Pumpkin Pie in a red dish

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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! Done in under an hour!
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
  • 12 ounces evaporated milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg


  • 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
Keyword: Pumpkin Pie
Pumpkin Pie Collage

Photos used in a previous version of this post.

slice of Pumpkin Pie

Pumpkin Pie

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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!