Pumpkin pie is the heart of every holiday table—and this homemade version will steal the show. With its warm, cozy spices, creamy filling, and buttery crust, this is the classic Thanksgiving dessert you’ll crave all season long. It’s easy to make, absolutely foolproof, and smells like autumn in the best way possible.
You’ll love how the silky-smooth pumpkin custard pairs with just the right amount of cinnamon, ginger, and cloves. Whether you use a homemade or store-bought crust, this pie bakes up like a dream and sets perfectly every time. It’s rich but not too heavy, sweet but not cloying, and ready in about an hour!
This easy pumpkin pie recipe is adapted from the famous Libby’s version—but upgraded with texture and flavor tips that make it even better. So whether you’re baking for your first Friendsgiving or your 40th family feast, this pie will make you feel like a holiday baking rockstar.
Why You’ll Love This Pumpkin Pie
- ✅ Classic Thanksgiving dessert with a cozy, nostalgic feel
- 🥧 Ultra-creamy filling with warm fall spices
- 🍂 Aromatic with cinnamon, ginger, and cloves
- 🧈 Flaky, buttery crust—homemade or store-bought
- ⏱ Ready in just over an hour
- 🍽 Sets up beautifully—no soggy bottoms or runny centers
- ❄️ Make-ahead and freezer-friendly
- 🧁 Kid-friendly and adult-approved
- ❤️ Great for gifting or potlucks
- 📸 Picture-perfect for your holiday table
- 👩🍳 Easy for beginner bakers—no fancy tools needed
- 🥄 Delicious warm or chilled, with whipped cream or plain
Ingredients for Pumpkin Pie
For the Pumpkin Pie Filling:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 (15-ounce) can canned pumpkin (or fresh pumpkin purée)
1 (12-ounce) can evaporated milk
For the Pie Crust:
1 (9-inch) deep dish pie crust, unbaked (homemade or store-bought)
Optional Add-Ins & Substitutions
- Fresh Pumpkin Purée: Sub in equal parts fresh roasted pumpkin for canned.
- Dairy-Free: Use full-fat coconut milk in place of evaporated milk.
- Spicier Version: Add a pinch of nutmeg or cardamom.
- Lower Sugar: Reduce granulated sugar to 1/2 cup without affecting texture.
- Gluten-Free: Use a gluten-free crust; filling is naturally gluten-free.
- Vegan Version: Use flax eggs and a dairy-free crust + milk alternative.
How to Make Pumpkin Pie — Step-by-Step
Step 1 – Preheat and Prepare
Preheat your oven to 425°F (218°C). Place your pie crust into a 9×2-inch deep dish pie pan if using homemade dough.
Step 2 – Mix the Dry Ingredients
In a small bowl, stir together the granulated sugar, cinnamon, salt, ginger, and cloves. This helps the spices distribute evenly throughout the pie.
Step 3 – Beat Eggs and Pumpkin
In a large bowl, beat the eggs lightly. Add in the pumpkin and whisk until smooth and creamy.
Step 4 – Combine Everything
Slowly add the sugar-spice mixture into the pumpkin and eggs. Stir until fully combined. Gradually pour in the evaporated milk and mix until fully incorporated.
Step 5 – Fill the Pie Shell
Carefully pour the pumpkin mixture into the unbaked pie crust. Fill almost to the top, but don’t overfill.
Step 6 – Bake in Two Stages
Bake at 425°F for 15 minutes. Then reduce the temperature to 350°F and bake for an additional 40–50 minutes, or until the center is nearly set. The middle should jiggle slightly but not slosh.
Step 7 – Cool Completely
Remove the pie from the oven and cool on a wire rack for at least 2 hours. This helps it finish setting.
Step 8 – Add Optional Toppings
Top with whipped cream, a drizzle of caramel pecan sauce, or keep it classic and simple.
Pro Tips & Cooking Secrets
- ✅ Use a deep-dish pie plate to avoid overflow
- 🍂 Always preheat the oven for consistent results
- 🥄 Don’t skip the spice blend—it’s what makes the flavor iconic
- 🧁 Fresh eggs give the pie better structure
- 🍮 Avoid overmixing once the milk is added to prevent bubbles
- 📏 Use a knife test—insert a clean knife into the center; it should come out clean
- 🧊 Cool on a rack, not in the fridge—this prevents cracking
- 🥧 Use a pie shield or foil around the crust edges if browning too fast
- 🧈 Blind-bake crust slightly if using homemade
- 🧊 Store loosely wrapped once fully cooled
- 🕓 Make the pie a day ahead to save time
- 🍬 Add a touch of brown sugar for richer flavor
- 🥣 Sift spices for even distribution
- 🎃 Use Libby’s canned pumpkin for consistent results
Variations & Substitutions
Healthy Version:
Use a whole wheat or almond flour crust, reduce sugar, and sub light coconut milk for evaporated milk.
Kid-Friendly:
Top with marshmallows before serving, or use fun pie crust cutouts (leaves, stars, pumpkins).
Budget-Friendly:
Use store-brand canned pumpkin and pre-made crust. Still amazing!
High-Protein:
Add a tablespoon of protein powder (vanilla or unflavored) to the filling mix.
Spicy Version:
Add a pinch of cayenne or black pepper for a subtle heat kick.
Holiday Version:
Top with pecan streusel before baking or serve with bourbon whipped cream.
Vegan-Friendly:
Use plant-based milk, egg replacer, and a vegan pie crust.
Best Ways to Serve Pumpkin Pie
- With a swirl of fresh whipped cream and a sprinkle of cinnamon
- Drizzled with warm caramel pecan topping
- Alongside a cup of hot apple cider or coffee
- As a showstopper Thanksgiving dessert
- Cut into slices for holiday potlucks or office parties
Looking for more fall bakes? Try our [German Chocolate Pie], [Florida Shrimp Pie], or [Huckleberry Pie] next!
Nutrition Breakdown
Per slice (1/8th of pie):
Calories: 225
Carbohydrates: 32g
Protein: 5g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 47mg
Sodium: 251mg
Fiber: 2g
Sugar: 20g
Vitamin A: 6754 IU
Vitamin C: 2mg
Calcium: 112mg
Iron: 1mg
Make-Ahead, Storage & Reheating
- Refrigerator: Store covered in the fridge for up to 4 days.
- Room Temp: Can sit out for 2 hours max (due to dairy).
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm individual slices in the microwave for 20–30 seconds or in a 300°F oven for 10 minutes.
FAQs About This Pumpkin Pie
Can I use fresh pumpkin instead of canned?
Yes! Roast and purée your own pumpkin. Just make sure it’s not too watery.
How do I know when pumpkin pie is done baking?
The center should jiggle slightly but not be liquid. A knife inserted near the center should come out clean.
Can I make this pie ahead of time?
Absolutely! It actually tastes better after chilling overnight.
Why is my pumpkin pie cracked?
Overbaking or rapid temperature changes can cause cracks. Let it cool slowly.
Can I use a store-bought crust?
Yes, just make sure it’s a 9-inch deep dish crust to hold all the filling.
Can I make it dairy-free?
Use full-fat coconut milk or another plant-based milk for a creamy result.
Can I reduce the sugar?
Yes, but don’t go below 1/2 cup or the texture may change.
Why is my pie watery?
Undercooking, or using too much fresh pumpkin without draining, can cause this.
What’s the best way to store leftovers?
Cool completely, cover loosely, and refrigerate for up to 4 days.
Can I freeze the whole pie?
Yes! Freeze whole or in slices, tightly wrapped.
What toppings go best with pumpkin pie?
Whipped cream, caramel pecans, maple drizzle, or even vanilla ice cream.
Do I need to blind-bake the crust?
Not necessary, but helpful if your crust tends to get soggy.
Can I bake two pies at once?
Yes, just rotate halfway through for even baking.
Can I make mini pumpkin pies?
Absolutely! Use a muffin tin and reduce bake time to 20–25 minutes.
Can I add alcohol?
A splash of bourbon or rum in the filling adds great flavor!
Try These Next
- Candy Cane Pie Recipe – No-Bake Christmas Dessert
- No Bake Peanut Butter Pie – Easy 30-Minute Recipe
- No Bake Grinch Pie Recipe – Easy Holiday Dessert Idea
Wrapping Up This Pumpkin Pie
Homemade pumpkin pie is one of those magical recipes that always delivers comfort, joy, and the taste of home. From its silky-smooth texture to that nostalgic, spiced aroma—it’s no wonder this dessert never goes out of style.
So tell me—do you make yours with whipped cream, or are you a purist? Would you try a pecan topping? I’d love to hear how your version turns out!
Don’t forget to leave a comment, save this recipe, and share it with your pie-loving friends. 🎃🥧💛
