Classic Pumpkin Pie Recipe (2024)

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This Pumpkin Pie Recipe is full of robust fall flavors, including cinnamon, nutmeg and brown sugar.

Use my Perfect Pie Crust for the perfect, flakey crust underneath this gorgeous, custard-like pumpkin pie filling.

Classic Pumpkin Pie Recipe (1)Classic Pumpkin Pie Recipe (2)This super easy Pumpkin Pie Recipe is so simple and always a hit during the holidays!

The Best Pumpkin Pie Recipe

This recipe has been made by thousands in my Pumpkin Magic Cake recipe, so I thought I would re-share the recipe in it’s original pie form.
I’ve been making this pumpkin pie recipe for several years now, and it is ALWAYS a hit!

Every holiday table should have at least one pumpkin pie on it, and I’m letting you know right now, this one will not disappoint.

Classic Pumpkin Pie Recipe (3)

The recipe couldn’t be any easier either.

Pumpkin Pie Filling Ingredients:

  • Pumpkin Puree – make sure you’re using the puree, not the canned pumpkin pie filling.
  • Heavy Whipping Cream – at least 33% fat content
  • Evaporated Milk – adds a delicious richness to the pie filling
  • Brown Sugar
  • Pumpkin Pie Spice – use the store bought mix or you can use a homemade blend if desired.
  • Salt
  • Eggs

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Since I include a little heavy cream with the traditional evaporated milk, it’s a nice and rich pie that’s filled with that delightful pumpkin pie spice.

How To Make Pumpkin Pie

  • Just add all the ingredients to a large bowl and whisk to combine. I like to use an electric mixer and try to run it for a couple minutes to get the mixture nice and fluffy.
  • Pour the filling into an unbaked pie shell and pop in the oven.
  • Start with a higher oven temp, then reduce the temperature to finish baking for the perfect custard-like consistency.

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Can I use store bought pie crust for my Pumpkin Pie?

Yes! When you make the pie, you can use either a store-bought pie crust dough, such as Pillsbury, or you can make your own pie crust.

I have two fantastic homemade pie crust recipes. Both will work great for this recipe.

  • All Butter Pie Crust
  • Flakey Pie Crust – my go-to pie crust!

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With a flaky crust and a rich and perfectly spiced pumpkin pie filling, you’re sure to have success when the big dinner comes.

More Pumpkin Dessert Recipes:

The filling recipe is the same filling that I use in my Pumpkin Magic Cake and Chocolate Pumpkin Magic Cake. It’s also the same filling for my Pumpkin Pie Bars so you know it’s been tested and approved. Award winning, even!

Here are a few more, must-make pumpkin treats for Fall!

  • Pumpkin Chocolate Chip Cookies
  • Pumpkin Mug Cake
  • Pumpkin Gooey Cake
  • Pumpkin Chocolate Chip Cupcakes

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Don’t miss out on this delicious classic pie recipe!


Make sure you don’t miss a thing! Follow I Wash You Dry here:

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Perfect Pumpkin Pie Recipe

This Pumpkin Pie recipe is filled with brown sugar and is the perfect consistency! Always a favorite!

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Servings: 8

Calories: 318 kcal

Author: Shawn


US Customary - Metric


  • Preheat oven to 400 degrees.

  • Prepare your pie crust by rolling it out and putting it in a 9 inch pie pan.

  • In a large bowl mix together all the ingredients except the eggs. Once blended together add eggs one at a time. Beat for an additional 3-5 minutes or until light and fluffy. Pour into prepared pie crust and bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 35-40 minutes. Make sure the center of the pie is set and is no longer jiggly.

  • Remove from oven and let cool to room temperature. Cover and keep stored in the refrigerator until ready to serve.



You can use either store bought pie dough or make your own from scratch for this simple recipe.

*If you're concerned that the pie crust will get soggy underneath, try pricking the pie dough with a fork several times in the pie pan, then bake for 5 minutes at 400 degrees F before filling with the pie filling.


Calories: 318kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 216mg | Potassium: 249mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8619IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg

Keywords: Easy, pie, pumpkin, Thanksgiving

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Classic Pumpkin Pie Recipe (12)

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Classic Pumpkin Pie Recipe (2024)


Do you have to prebake pie crust for pumpkin pie? ›

No, if the pie is a baked pie. Pumpkin custard (the filling) takes a long time to bake, your pre-baked crust would be burned and not tasty. However if the pumpkin filling is more like pudding or a mousse with whipped cream and no raw eggs and after whipping the pie is refrigerated then yes, prebake the crust.

What is most pumpkin pie filling made of? ›

Store-bought pumpkin pie mix (sometimes labeled "pumpkin pie filling") is a shortcut for making homemade pumpkin pie. It contains puréed pumpkin plus added spices like cinnamon, nutmeg, ginger, and cloves. It also contains sugar and other chemical additives.

When making pumpkin pie Why is it important to let the filling sit overnight before baking? ›

Refrigeration is the secret to a more flavorsome pie

As your bowl of pumpkin pie filling sits in the fridge overnight, it allows time for the spices to undergo blooming.

How do you keep the bottom crust of pumpkin pie from getting soggy? ›

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

How long to prebake pie crust at 350? ›

If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes. If the crust is store-bought, I pre bake for 30 minutes.

How long should I Prebake my pie crust? ›

Bake: For a pie that you will cook further, like a quiche, bake the crust until it's dry and just beginning to brown, but still pale in color, 45-50 minutes. For a pie that will need no further baking, like a chocolate cream pie, bake the crust until it's evenly browned and crisp-looking, 60 to 75 minutes.

What is the difference between Libby's pumpkin and pumpkin pie filling? ›

While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.

What happens if you use pumpkin pie mix instead of pumpkin puree? ›

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

Is there a difference between pumpkin puree and pumpkin pie filling? ›

Although they both come in cans and the packaging looks almost identical, they can't be used interchangeably. Pumpkin puree doesn't have anything added to it, but pumpkin pie filling comes with pumpkin spice and sugar already mixed in.

Is it better to make pumpkin pie the day before or day of? ›

Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

Can you put an undercooked pumpkin pie back in the oven? ›

Note that if your test determines an undercooked pumpkin pie, return it to the oven and bake a few minutes longer before testing it again.

Can you leave pumpkin pie out overnight after baking? ›

How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.

Should I poke holes in pumpkin pie crust? ›

Yes! It's a technique called “docking” pastry, and it helps let steam escape the crust when baking so that it doesn't puff up.

Should you poke holes in bottom of pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

What happens if you don't pre bake pie crust? ›

"Blind baking" is the term for baking a piecrust before you add anything to the pie. If you don't blind bake the crust, the liquid from the filling will prevent the pastry from becoming flaky and crisp. You'll be left with a pie that has a soggy bottom. (It tastes just as bad as it sounds).

Which pie crusts need to be prebaked? ›

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

Which pies require prebaked crust? ›

Other pies, typically those with a more delicate, egg- and cream-based filling (think custard pie or quiche) require at least some baking — but don't spend long enough in the oven (at a high enough temperature) to guarantee a fully baked, brown and crispy crust. In these cases, you need to prebake your crust.

Do you need to Prebake premade pie crust? ›

If the frozen crust says to bake as recipe directs and the recipe says to pre bake then yes, you should pre bake it. At this point its just raw dough thats been mixed, formed, and frozen. I pull mine out in the morning to sit on the counter until the afternoon, then they are thawed and are room temperature.


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