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A beautifully baked Best Pumpkin Pie Recipe with a slice cut out and served on a plate, topped with whipped cream and a sprinkle of cinnamon, all set on a rustic wooden table with holiday decorations.

Best Pumpkin Pie Recipe – Easy, Classic & Homemade Variations

Discover the best pumpkin pie recipe that’s creamy, spiced, and foolproof! Includes classic, beginner tips, and easy variations like gluten free, vegan & no-bake
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 13 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Flaky Pie Crust - Easiest Version
  • 0.25 cups All-Purpose Flour (150g)
  • 0.5 tsp Salt
  • 0.5 cup Unsalted Butter (113g) Very cold, cut into cubes
  • 4-6 tbsp Ice Water
For the Silky Pumpkin Filling
  • 1 (15 oz) can Pumpkin Puree (425g) Not pumpkin pie filling
  • 0.75 cup Brown Sugar Packed
  • 2 Large Eggs
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Cloves
  • 0.5 tsp Salt
  • `1 (12 oz) can Evaporated Milk (354ml)

Equipment

  • 1 9-inch Pie Dish Glass or ceramic is best for even baking.
  • 1 Large Mixing Bowl For the pumpkin filling.
  • 1 Whisk
  • 1 Rolling Pin If making the crust from scratch.Export to Sheets

Method
 

Prepare the Pie Crust
  1. In a bowl, mix flour and salt. Cut in the cold butter with your fingers or a pastry cutter until it resembles coarse crumbs.
    A hand cutting cold butter into flour in a glass bowl, the first step in creating the best pie crust for pumpkin pie.
  2. Gradually add 4-6 tablespoons of ice water, mixing gently with a fork until the dough just comes together.
    Pouring ice water into a flour and butter mixture to create a flaky pie crust for a simple pumpkin pie from scratch.
  3. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
    A smooth disk of homemade pie dough wrapped tightly in plastic, ready to be chilled for a simple pumpkin pie from scratch.
  4. On a floured surface, roll the chilled dough out into a 12-inch circle. Carefully place it into a 9-inch pie dish. Trim and crimp the edges.
    Hands using a wooden rolling pin to roll out a chilled disk of pie dough into a circle for a homemade pumpkin pie.
Make the Filling & Bake
  1. In a large bowl, whisk together the pumpkin puree and brown sugar
    A wire whisk mixing smooth pumpkin puree and brown sugar together in a white bowl to begin making the filling for a creamy pumpkin pie.
  2. Whisk in the eggs, followed by the cinnamon, ginger, nutmeg, cloves, and salt.
    A whisk mixing pumpkin pie filling in a white bowl, with small piles of the best spices for pumpkin pie—cinnamon, ginger, nutmeg, and cloves—arranged nearby.
  3. Gradually whisk in the evaporated milk until the filling is smooth and silky.
    A wire whisk creating a perfect swirl in a bowl of smooth and silky filling, showing how to create a rich pumpkin custard for the pie.
  4. Pour the filling into the prepared, unbaked pie crust.
    Pouring the smooth, silky pumpkin filling into an unbaked pie crust, a key step in this classic pumpkin pie recipe.
  5. Bake at 425°F (220°C) for 15 minutes.
    A homemade pumpkin pie baking to a perfect golden-brown inside a warmly lit oven, a classic Thanksgiving pumpkin pie.
  6. Then, reduce the oven temperature to 350°F (175°C) and continue to bake for 35-40 minutes.
  7. The pie is done when a knife inserted near the center comes out clean.
    A knife inserted near the center of a baked classic pumpkin pie comes out clean, showing it's perfectly cooked and ready to cool.
Cool Down (Crucial Step!)
  1. Let the pie cool on a wire rack for at least 2 hours. This step is essential for the filling to set properly. Do not skip it!
    A freshly baked homemade pumpkin pie steaming gently as it cools on a wire rack, allowing the rich pumpkin custard filling to set.

Notes

  • Shortcut: To make this an even easier pumpkin pie recipe, feel free to use a high-quality, store-bought refrigerated pie crust.
  • Don't Overmix: Once you add the eggs to the filling, mix only until just combined. Overmixing can cause the pie to crack.
  • Serving Suggestion: This pie is delicious on its own, but even better with a dollop of whipped cream on top!