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Pumpkin Pie

Pumpkin Pie – Creamy, Spiced, and Perfectly Classic

This Pumpkin Pie is the heart of every Thanksgiving dessert table. With a silky pumpkin filling, cozy spices, and a flaky golden crust, it’s everything you want in a holiday dessert—comforting, nostalgic, and irresistible with a dollop of whipped cream.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling 2 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch unbaked pie crust (homemade or store-bought)
  • 1 15 oz can pure pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup evaporated milk or heavy cream for a richer texture
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Whisk or hand mixer
  • Measuring cups and spoons

Method
 

Preheat Oven:
  1. Set oven to 425°F (220°C).
Mix Filling:
  1. In a large bowl, whisk together pumpkin, sugars, eggs, milk, spices, salt, and vanilla until smooth.
Assemble Pie:
  1. Pour filling into unbaked pie crust and smooth the top.
Bake:
  1. Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake 35–40 more minutes, or until the center is set and a knife comes out clean.
Cool:
  1. Let cool completely on a wire rack for at least 2 hours before slicing.
Serve:
  1. Top with whipped cream or a sprinkle of cinnamon sugar.

Notes

Make ahead: Pumpkin pie can be made 1–2 days in advance; refrigerate until ready to serve.
Crust tip: Brush edges with egg wash before baking for a golden finish.
Don’t overbake: The center should still jiggle slightly when you remove it—it firms up as it cools.