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This homemade pumpkin pie recipe is the best there is, and it is the ideal dessert for Thanksgiving because it is made from scratch. This dessert recipe has been passed down from generation to generation for a good reason: it’s a combination of rich, smooth filling and tender, flaky crust that can never go wrong. Additionally, it is an excellent tool for preparing things in advance.

A slice of pie is guaranteed to be well received during the winter holidays. Mind you, this is not just any pie; rather, it is the pinnacle of pumpkin pies. There is no other ready-made pie you can buy that even comes close to this one. It has a golden crust that is flaky and rich filling that is smooth and silky. It has a pleasant sweetness thanks to the brown sugar, and the spices are perfectly balanced.

Even better, the directions for making this pumpkin pie are extremely simple to follow. Simply prepare the pie crust, combine the ingredients for the filling, and then pour them into a pie shell that has already been baked. Because it has a long shelf life, you can prepare it in advance to alleviate some of the stress associated with holiday preparations.


  • You can buy the crust at the store and use it to make the pie.
  • The sweetness of light brown sugar, which has been caramelized, is one of my favorites.
  • I make my own pumpkin pie spice by combining cinnamon, ginger, nutmeg, and cloves in equal parts. The spice blend is then used in the pie. The flavor of pumpkin is enhanced further when a little bit of salt is added to it.
  • When shopping for pumpkin purée, make sure to buy only purée made from pumpkins that are 100% pure and not pumpkin pie filling. Pumpkin purée consists of pumpkin that has been cooked and mashed, whereas pumpkin pie filling has already been seasoned and sweetened. To that end, I would suggest going to Libby’s.
  • Evaporated milk: the higher fat content of evaporated milk ensures that the filling for your pie will be richer and creamier.
  • Eggs: The custard-like texture and cohesiveness of the pie filling require the incorporation of eggs as a necessary component.


  • 1 (9-inch) homemade pie crust or store-bought
  • ¾ cup packed light brown sugar (165g)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon cloves
  • ½ teaspoon salt
  • 1 (15-ounce/425g) can pumpkin puree
  • 1 (12-ounce/354ml) can evaporated milk
  • 3 large eggs room temperature


  • Calories: 226kcal 
  • Carbohydrates: 32g 
  • Protein: 6g 
  • Fat: 9g 
  • Saturated Fat: 4g 
  • Polyunsaturated Fat: 1g  
  • Monounsaturated Fat: 3g 
  • Trans Fat: 0.01g 
  • Cholesterol: 66mg 
  • Sodium: 253mg 
  • Potassium: 256mg 
  • Fiber: 2g 
  • Sugar: 21g 
  • Vitamin A: 6780IU 
  • Vitamin C: 2mg 
  • Calcium: 130mg 
  • Iron: 2mg


  1. To make the pie crust, roll out a disk of homemade dough to a diameter of 14 inches, then use it to line a pie plate with a depth of 9 inches, crimp the edges, and place the pie plate in the freezer for 20 minutes.

2. Put parchment paper inside, and then weight it down with something heavy to keep it in place. Place it in the oven at 425 degrees Fahrenheit for fifteen minutes. After the pastry has cooled, the parchment paper and the weights can be removed. Crusts purchased from the store, such as frozen pie shells or pie crust sheets from Pillsbury, do not require an additional blind-baking step.

3. In a large bowl, combine the sugar, spices, and salt, then stir to combine the ingredients.

4. Mix in the pumpkin puree from the can and the evaporated milk from the can you just grabbed.

5. Place the eggs in the oven.

6. Use a whisk to combine all of the ingredients.

7. Put the ingredients in the pie plate.

8. You have the option of using an egg wash to adhere the edges of the pie crust together. Place in the oven and preheat the timer to fifteen minutes. Check to see that the temperature in the oven is set to only 350 degrees. Continue baking the filling until it has risen to the top of the dish and jiggles ever so slightly when the dish is shaken. After baking, the pumpkin pie should be allowed to cool on a wire rack before serving.


  • Canned pumpkin varies in quality. Since Libby’s is thick and has a deep color and flavor, it is my go-to brand. The color and consistency of some brands may vary depending on the manufacturer. If you use a different brand of pumpkin purée, you may need to blot the pumpkin to remove excess liquid.
  • There is a big difference between store-bought canned pumpkin and fresh pumpkin puree. If a recipe calls for pumpkin puree, keep in mind that canned puree typically has more moisture than homemade puree. The color will be more intense as well. Homemade purees typically have a very light orange color.
  • If you want perfectly even egg distribution in your pie filling, make sure your eggs are at room temperature. You can quickly bring eggs to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes if you forgot to take them out of the fridge in advance.
  • For a crisp and flaky crust, blind-bake your piecrust if you’re using homemade pie dough. Blind baking is not necessary for store-bought crusts like preformed frozen pie shells or Pillsbury pie crust sheets.
  • There is enough filling for one regular deep-dish (1.5-2″) pie from this pumpkin pie recipe. You can fill two 9-inch pie crusts, or save time by using a shallow pan or a frozen crust.
  • When topped with whipped cream, this pie becomes even more delicious.
  • If you want the best pumpkin pie filling or just have a little extra time on your hands, try my two tried-and-true methods. Place the pumpkin, sugar, spices (cinnamon, ginger, nutmeg, cloves), and salt in a small pot and bring to a simmer. Stirring frequently, heat over medium-low heat until bubbling. Take it out of the oven. Substitute the heavy cream for the evaporated milk and heat it for 90 seconds in the microwave, or until it just begins to steam. In a medium bowl, lightly beat the eggs with a whisk before adding the cream. Combine the egg and pumpkin purée by whisking the two together. Bake as directed after pouring into your frozen or blind-baked crust.


When does the pie reach the desired doneness?

A knife can be used to check for doneness, but it will leave a mark. As an alternative, you can wiggle the pie. If you do this, your pie will be slightly unsteady in the middle. As the pie cools to room temperature, the filling will firm up.

How do I keep this pie fresh?

You can store the pie in the fridge for up to 2 days if you loosely cover it with plastic.

How do I prevent cracks when baking a pie?

Overbaking the pumpkin pie will cause the top to crack. It’s best to wait until the pie has cooled to room temperature before storing it in the fridge. The pie may develop cracks if you attempt to chill it too quickly.

Is there any way to put this in the freezer?

Freezing this pumpkin pie is easy and delicious! Wrap the pie securely in plastic and store it in a large freezer bag once it has cooled to room temperature. You can thaw the pie in the fridge overnight before serving.

What about pumpkin pie spice?

Approximately 1.5 teaspoons of cinnamon, ginger, nutmeg, and cloves is the recommended amount if using pre-made pumpkin pie spice. If you prefer, you can use my recipe for homemade pumpkin pie spice to create your own.

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