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A slice of homemade pumpkin pie with a golden, flaky crust and creamy orange filling, topped with whipped cream and cinnamon, on a white plate with coffee and pumpkins in the background.

Pumpkin Pie

This no-fail pumpkin pie recipe is the heart of our Thanksgiving tradition. With a foolproof crust trick and a filling that never cracks, it's easy, flavorful, and perfect to make ahead.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: American pumpkin pie recipe, Best pumpkin pie recipe, Easy pumpkin pie recipe, Pumpkin Pie, Pumpkin pie ingredients, Pumpkin pie recipe with fresh pumpkin, Pumpkin pie recipes, Southern pumpkin pie recipe, Vanilla in pumpkin pie
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling & Chilling Time: 3 hours
Total Time: 4 hours 20 minutes
Servings: 8 slices
Calories: 290kcal
Cost: $8

Equipment

  • 1 9-inch pie pan (Glass or metal works fine)
  • 1 Large mixing bowl
  • 1 Whisk
  • 1 Wire cooling rack
  • 1 Measuring cups/spoons
  • 1 Foil & pie weights (For blind baking the crust)

Ingredients

For the Filling:

  • 1 can Pumpkin (15 oz) - Not pumpkin pie filling
  • 1 Evaporated milk (12 oz)
  • 2 Large eggs - Room temperature
  • ¾ cup Brown sugar - Packed
  • 1 teaspoon Ground cinnamon - Use good quality cinnamon
  • ½ teaspoon Ground nutmeg - Fresh grated if possible
  • ½ teaspoon Ground ginger - Optional
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract - Real vanilla

For the Crust:

  • 1 Pie crust - Pre-made or homemade

For Serving:

  • 1 cup Heavy cream - Whipped
  • 1–2 tablespoon Powdered sugar - Optional
  • ½ teaspoon Vanilla extract - For whipped cream

Instructions

  • Preheat oven to 425°F. Roll out pie crust, press into a 9-inch pan, crimp edges, and prick bottom with a fork.
    Hands shaping the edge of an unbaked pie crust in a glass pie dish on a marble surface, preparing it for a homemade pumpkin pie.
  • Line crust with foil and pie weights. Bake for 10 minutes, remove weights and foil, then bake another 5 minutes until lightly golden.
  • Whisk eggs, then mix in brown sugar, pumpkin, spices, salt, vanilla, and slowly whisk in evaporated milk until smooth.
    Pumpkin pie filling being whisked in a white mixing bowl, showing a smooth, creamy texture with visible spice specks on a marble countertop.
  • Tap pie pan gently to remove air bubbles. Pour filling into crust. Bake at 425°F for 15 minutes, reduce to 350°F, and bake another 40–50 minutes.
    Unbaked pumpkin pie in a white ceramic dish with a fluted golden crust and smooth orange filling, ready for the oven on a marble countertop.
  • Cool on a wire rack for 2 hours. Chill in the fridge if making ahead. Serve with whipped cream.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 1slice | Calories: 290kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 240mg | Potassium: 280mg | Fiber: 2g | Sugar: 24g | Vitamin A: 9500IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 2mg