Pumpkin Pie Recipe

Cozy, creamy, and tastes like fall in every bite

Let’s just say it — pumpkin pie is one of those desserts that feels like home.
It’s the official flavor of sweater weather.
Warm spices, a flaky crust, and that custardy pumpkin filling that melts on your tongue…
Yeah. It’s a vibe.

Whether you’re making this for Thanksgiving or just because it’s a Tuesday in October — this recipe has your back. It’s easy, it’s classic, and it comes out perfect every time (unless you forget it in the oven, which… don’t do that).

What You Need to Make This Recipe

No weird ingredients. Just good ol’ pantry staples and a couple of cans.

For the filling:

• 1 (15-ounce) can pumpkin puree (Libby’s is my fave — not sponsored, just facts)
• 1 (12-ounce) can evaporated milk
• ¾ cup packed light brown sugar
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ tsp salt
• 3 large eggs (room temp — trust me on this)

For the crust:

• 1 homemade 9-inch pie crust (or store-bought — do you!)

How to Make Pumpkin Pie Recipe

Let’s walk through it step by step. No stress. No fancy tools. Just you and pie magic.

Step 1: Prep the Pie Crust

If using homemade dough, roll it out, fit it into a 9-inch pie dish, and crimp the edges.
Chill it in the fridge while you get the filling ready. If using frozen pie crust — you’re already ahead of the game.

Optional: Blind-bake the crust for a crispier base (I’ll explain that in the notes below).

Step 2: Preheat the Oven

Set it to 400°F (204°C). Let it get nice and hot while you mix everything up.

Step 3: Make the Filling

In a big bowl, whisk together:

• Brown sugar
• Cinnamon
• Ginger
• Nutmeg
• Cloves
• Salt

Now add in the pumpkin, evaporated milk, and eggs. Whisk it all until it’s smooth and creamy.

Step 4: Fill the Crust & Bake

Pour the filling into your chilled pie crust.
If you wanna get fancy, brush the crust edge with a little egg wash (totally optional).

Pop the pie into the oven and bake at 400°F for 15 minutes. Then lower the heat to 350°F and keep baking for about 40 minutes.

The filling should look set but still jiggle slightly in the center when gently shaken.

Step 5: Cool Down

Take it out and cool on a wire rack. Let it cool completely before slicing — the filling sets as it cools.

If you’re making it ahead, cover and refrigerate it for up to 2 days. Easy peasy.

Pro Tips for Making This Recipe

• Blind-bake if homemade: Want a flakier crust? Blind-bake it first. Just freeze it, line with parchment, fill with pie weights or beans, and bake for 15 mins at 425°F. Let cool before filling.
• Use good pumpkin: Libby’s pumpkin puree is thick and rich. Some brands are watery, so if you’re using a different one, you might need to blot out the excess liquid.
• Room temp eggs matter: They mix more evenly and help the pie set up better. Forgot to take them out? Just soak ’em in warm water for 5 minutes.
• Heavy cream hack: Wanna level it up? Swap the evaporated milk for heavy cream. Warm it up a little before mixing — makes the filling even richer.

Recipe Variations

Let’s say you wanna mix things up a bit. Cool — pumpkin pie is surprisingly flexible! Here are a few fun twists you can try:

1. Dairy-Free Pumpkin Pie

• Swap the evaporated milk with full-fat coconut milk.
• Use a dairy-free pie crust or make a simple almond flour one.
• The flavor is a little nuttier, a little tropical — but still cozy.

2. Naturally Sweetened

• Ditch the brown sugar and use maple syrup or honey instead.
• It adds depth and richness, and pairs beautifully with pumpkin and spices.
• Just reduce the evaporated milk by a few tablespoons if using liquid sweetener.

3. Mini Pumpkin Pies

• Use a muffin tin and cut pie dough into smaller rounds.
• Press them into each cup, fill with the same pumpkin filling, and bake 15–20 minutes.
• Great for parties, picnics, or just snack-sized bites.