How to Make Pumpkin Pie

The best Pumpkin Pie recipe you’ll need this holiday season. Using Libby’s pumpkin pie recipe as the base, this easy, creamy pumpkin pie is perfect for Thanksgiving dessert.

This recipe for pumpkin pie was originally published in November 2019. I updated the recipe notes in July 2026.

Libby’s Easy Pumpkin Pie Recipe

I’m not going to pretend I reinvented pumpkin pie. The classic Libby’s recipe is a classic for a reason. But my family has been making our version for over 40 years, and there’s one thing we’ve never been willing to leave alone: the spices.

In my family, we double the cinnamon, ginger, and cloves because we want every bite to have plenty of warm fall flavor, not just taste sweet and pumpkin-y.

After decades of baking this pumpkin pie for holidays, we’ve learned a few things along the way. Don’t panic when the filling looks runny going into the oven, protect the crust before it gets too brown, and pull the pie when the center has a slight jiggle. It’s still the classic pumpkin pie we grew up with, just a little bolder, and tested by generations of my family!

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

Homemade Pumpkin Pie Ingredients

You’ll need the basics to make this easy pumpkin pie recipe. Scroll down to the recipe card below for a complete list with measurements.

How to make Pumpkin Pie

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

Here’s what you’ll need:

Crust. I love using either a homemade pie crust or a refrigerated pie crust. The taste is delicious, and it’s all about the filling anyway!

The best part is there is no need to pre-bake, blind bake, or par-bake the crust. Simply place the dough in the pie pan and add filling.

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

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

Evaporated Milk. This is a must for Libby’s pumpkin pie recipe!

Spices. Cloves, cinnamon, and ginger. Or you can swap these out and use my homemade pumpkin pie spice mix.

How do you know when pumpkin pie is done baking?

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 even more once it is refrigerated.

Easy Pumpkin Pie Recipe 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 my pumpkin swirled cheesecake next!

Best Pumpkin Pie Make Ahead, Storing, and Freezing Instructions

Make Ahead Tips- Pumpkin pie is one of my favorite make ahead desserts for Thanksgiving because it actually needs time to cool and chill before serving. 

• Make it 1-2 days ahead. Bake the pumpkin pie as directed, then let it cool completely before covering and refrigerating. I think the texture is even better after having 24 hours to chill.
• Allow enough cooling time. Don’t cover a warm pumpkin pie. Trapping steam can create condensation and leave moisture on the surface of the pie.

How to Store Pumpkin Pie- Because pumpkin pie is a custard-style pie made with eggs and evaporated milk, it needs to be refrigerated after cooling.

Cover the cooled pie loosely with plastic wrap or foil and refrigerate for up to 4 days. If storing individual slices, keep them in an airtight container to keep the filling from drying out.

For the cleanest slices, use a sharp knife and wipe the blade clean between cuts. Serve with homemade whipped cream or Cool Whip right before serving. In my family, we usually have both!

Freezing Pumpkin Pie- This pie freezes well, which is perfect for busy holidays.

Let the baked pie cool completely before freezing. Wrap the entire pie in plastic wrap, followed by a layer of foil to protect it from freezer burn. Freeze for up to one month for the best flavor and texture.

When you’re ready to serve it, transfer the frozen pie to the refrigerator and let it thaw overnight. Thawing it slowly helps preserve that smooth, creamy pumpkin filling. Once thawed, keep chilled until ready to serve.

MY TIP: Freeze the pie without toppings. Add those after thawing and just before serving.

Homemade Pumpkin Pie Recipe FAQs

I 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.

Thanksgiving Recipes

Pecan Pie Truffles

Pumpkin Caramels

Peanut Butter Candy Corn Krispie Treats

Pecan Pie Blondies

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Homemade Pumpkin Pie Recipe

4.85 from 20 votes

By: Aimee Shugarman

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 minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Equipment

• Mrs. Anderson’s Baking Pie Crust Protector Shield, Fits 9.5-Inch and 10-Inch Pie Plates

Ingredients 

1x2x3x

• ▢ 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

Instructions 

• 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.

Notes

• 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.
• 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!
• Do no worry about cracks in the top of the pie. This happens. And that’s what whipped cream is for anyway, haha!
• See blog post for more recipe tips and tricks.

Nutrition

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!