Pumpkin Pie Recipe

The best (and easiest) Pumpkin Pie recipe you’ll need this holiday season. Make Thanksgiving dessert in no time at all with this delicious pie recipe!

We love serving pie for the holidays! This Pecan Pie tops the list! Don’t forget to serve French Silk Pie to appease all the chocolate lovers.

Perfect slice of pumpkin pie topped with homemade whipped cream.

Thanksgiving Dessert

All these years of sharing pumpkin desserts (and apple pie) and I’m finally getting around to sharing my family’s favorite, classic pumpkin pie recipe.

And I’ve got a secret for you…Libby’s canned pumpkin has been sharing this recipe for YEARS.

There’s only one little thing I do different…my family doubles all the spices.

I mean, why recreate the wheel when there is something perfect already? In an effort to use my website as an online cookbook for my kids, I’m sharing the recipe here.

One day, when they want to make a pumpkin pie for their family, I want them to find this recipe and see that sometimes mom didn’t create the recipe all on her own. Sometimes I had a little help.

As you can see from the photos, the pie is perfect. I always use a refrigerated pie crust, because my homemade pie crust is good, but ain’t nobody got time for that during the holidays.

PRO TIP: Make this ultimate pecan pumpkin pie for a delicious holiday dessert!

How to make Pumpkin Pie

Pumpkin pie is one of the easiest of all the pies to make. You literally just mix it all up together and pour it into your crust. Bake and chill. Slice and eat.

Crust. Like I mentioned above, I love using either a homemade pie crust or a refrigerated pie crust for pumpkin pie. The taste is delicious, and it’s all about the filling anyway! The best part is there is no need to pre-bake or par-bake the crust. Simply place the dough in the pie plate and add filling.

I like to cut leaf shapes out of an additional pie crust to decorate the top of my pumpkin pie. Sprinkle them with cinnamon sugar before baking (and snack on the extras)!

Step by step photos on how to make pumpkin pie.

Pumpkin Pie filling. Canned pumpkin puree is what I use, don’t use the pumpkin pie filling (they are two different things)!

How do you know when the pie is done

Great question. Pumpkin pie will have a slight jiggle when it’s done baking, but it definitely should not appear wet. You’ll notice the top of the pie is cooked when you look closely.

The pie will set completely as it cools, and then once it is refrigerated.

Whole pumpkin pie on a clear glass pie plate.

Tips and Tricks

  • Do no worry about cracks in the top of the pie. This happens. And that’s what whipped cream is for anyway, haha!
  • Use a pie shield or foil strips to protect your crust. Because a pumpkin pie has to cook for about an hour, the pie crust will burn if exposed the whole time. I keep the pie shield on the pie for all but the first 15 minutes.
  • When making the pie filling it will be very runny, this is NORMAL.
  • Serve pumpkin pie with Cool Whip or homemade whipped cream. Or in my family, you have to have both!
  • Just add cheesecake. Yep, that’s right. Try our pumpkin swirled cheesecake next!
Pumpkin pie slice on a white plate with a dollop of whipped cream, whole pie in background.

Recipe FAQs

Does Pumpkin Pie need to be refrigerated?

Pumpkin can go bad quickly if not refrigerated, so keep those pies chilled. If you’re one of those people who prefer pumpkin pie room temperature, just take your pie out of the refrigerator during dinner, so that by dessert time it’s ready to eat.

How long can you keep pumpkin pie?

Store leftover pumpkin pie covered in the refrigerator for up to 4 days.

Can you freeze Pumpkin Pie?

You can also freeze pumpkin pie for up to one month. Cover with plastic wrap, then in aluminum foil. Thaw in refrigerator overnight.

Pumpkin pie with one slice cut.

MORE Pie Recipes

Pumpkin Pie

4.82 from 118 votes
By: Aimee
The best (and easiest) Pumpkin Pie recipe you'll need this holiday season. Make Thanksgiving dessert in no time at all with this delicious pie recipe!
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 8 servings


  • 1 refrigerated pie crust see notes
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 2 large eggs
  • 1 can pumpkin puree 15 ounce
  • 1 can evaporated milk 12 ounce


  • Press pie crust into 9-inch pie plate, flute the edges with thumb.
  • In a mixing bowl, combine the sugar, salt, cinnamon, ginger, and cloves. Add in the eggs and whisk until blended.
  • Add pumpkin and evaporated milk until combined. Pour into pie crust.
  • Bake in a 425 degree oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350 degrees. Bake for an additional 40-45 minutes, until a toothpick inserted comes out clean.
  • Remove from oven and cool. Refrigerate until ready to serve.


  • For the leaf design, you’ll need TWO pie crusts, plus some cinnamon sugar to sprinkle on the leaves. Cut into shapes and bake in a 375 degree oven for about 15 minutes. Cool on wire rack.
  • Use 1 Tablespoon homemade pumpkin pie spice mix instead of the cinnamon, ginger, and cloves.


Serving: 1slice, Calories: 206kcal, Carbohydrates: 32g, Protein: 4g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Cholesterol: 49mg, Sodium: 201mg, Fiber: 1g, Sugar: 21g
Course: Pies and Tarts
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

The best (and easiest) Pumpkin Pie recipe you’ll need this holiday season. Make Thanksgiving dessert in no time at all with this delicious pie recipe!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 20, 2020

Comments & Reviews

  1. I should have listened to my instincts and only used 1/8 teaspoon of cloves. The clove flavor was too overpowering. Otherwise it was perfect. I used full fat coconut milk to make it dairy free and I will definitely do that again.

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