A perfectly spiced pumpkin pie is the star of any Thanksgiving dinner, and this recipe delivers the nostalgic flavors everyone loves — smooth, velvety pumpkin custard baked in a flaky crust with warm holiday spices. Whether you’re hosting the feast this year or bringing dessert to a family gathering, this homemade pumpkin pie is simple to prepare, makes your home smell amazing, and always earns a place at the center of the dessert spread. This recipe stays true to the traditional flavor while giving you helpful tips to ensure success, even if you’re making pumpkin pie for the very first time.
Prep & Cook Time
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hr 10 mins
- Servings: 8
- Yield: 1 (9-inch) pie
Ingredients
For the filling:
- 1 can (15 ounces) pumpkin purée
- 1 can (12 ounces) evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg (optional for extra warmth)
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract (optional but recommended)
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Directions
- Preheat the oven:
Set your oven to 425°F (220°C). Place an empty baking sheet on the lower rack — it helps catch any drips and promotes even heat. - Prepare the filling:
In a large bowl, whisk together the pumpkin, evaporated milk, eggs, sugar, spices, salt, and vanilla until smooth. The mixture should look creamy and uniform with no streaks. - Assemble the pie:
Pour the pumpkin filling into the unbaked pie crust. Gently tap the pie dish on the counter to release any air bubbles.
Tip: Shield the edges with aluminum foil or a pie crust guard to prevent over-browning. - Bake in two stages:
- Bake at 425°F for 15 minutes.
- Reduce the heat (without removing the pie) to 350°F (175°C) and bake for an additional 40–50 minutes, or until the center is almost set and just slightly jiggly like soft gelatin.
Avoid overbaking — this is the #1 cause of cracks.
- Cool completely:
Transfer the pie to a wire rack and cool for at least 2 hours. This allows the custard to fully set.
Tip: Pumpkin pie tastes best chilled; refrigerate until ready to serve. - Serve and enjoy:
Slice and top with whipped cream, maple drizzle, cinnamon dusting, or crushed pecans for holiday flair.
Nutrition Facts (per serving) — Estimated
- Calories: 285
- Protein: 6g
- Carbohydrates: 38g
- Sugars: 25g
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 310mg
- Fiber: 2g
- Potassium: 250mg
Conclusion
This classic pumpkin pie captures everything we love about Thanksgiving desserts — warm spices, creamy filling, and a comforting homemade touch. The recipe is beginner-friendly, time-tested, and easy to elevate with whipped cream, toasted nuts, or even a scoop of vanilla ice cream. Whether you’re baking ahead of the big day or serving it fresh from the oven, this pumpkin pie is sure to become a Thanksgiving tradition your family looks forward to year after year. Enjoy the cozy flavors of fall in every slice!
