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This homemade pumpkin pie has a smooth, creamy pumpkin filling, warm fall spices, and a buttery, flaky pie crust. It’s baked in a deep-dish pie plate for a thick slice of classic pumpkin pie, and it’s the pie I come back to every Thanksgiving.
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Pin ItPumpkin pie has been my favorite dessert since I was a kid. I still remember waiting for that first slice on Thanksgiving and, maybe even better, eating it cold from the refrigerator the next day! Now it’s one of my son’s favorite desserts too, which makes me love making it even more.
I’ve made a LOT of pumpkin desserts over the years, from my moist pumpkin bread to pumpkin snickerdoodles and pumpkin cheesecake, but there is still nothing quite like a classic pumpkin pie for Thanksgiving.
Why You’ll Love This Pumpkin Pie
Smooth and creamy: Evaporated milk, eggs, and pumpkin purée create that classic silky pumpkin custard filling.
Full of pumpkin spice flavor: Cinnamon, ginger, and cloves give it plenty of warm fall flavor without overpowering the pumpkin.
Thick, deep-dish filling: This recipe is made for a deep-dish pie plate, giving you a generous layer of creamy pumpkin filling.
Perfect for making ahead: Bake it the day before Thanksgiving, refrigerate it after it cools, and dessert is DONE.
Use a Deep-Dish Pie Plate
This is important: this recipe is made for a deep-dish pie plate.
The filling uses a full 15-ounce can of pumpkin and 12 ounces of evaporated milk, so give it room to spread. A deep-dish pan gives you that thick pumpkin layer I love and keeps you from squeezing too much filling into a shallow crust.
Pumpkin Pie Ingredients
Pumpkin purée: Use one 15-ounce can of 100% pure pumpkin, not pumpkin pie filling. I use Libby’s.
Eggs: You’ll need 2 large eggs to give the custard filling its structure.
Brown + granulated sugar: 1/2 cup of each gives the filling sweetness with a little extra depth from the brown sugar.
Cinnamon, ginger + cloves: I use 2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. These are the classic warm spices that give the pie its flavor. I also make my own pumpkin pie spice for all of my fall baking.
Cornstarch: 1 tablespoon helps thicken and set the filling.
Evaporated milk: One 12-ounce can creates that creamy classic pumpkin-pie texture. Don’t confuse it with sweetened condensed milk; they’re very different products.
Melted butter: 2 tablespoons add extra richness to the filling.
Salt: Just 1/8 teaspoon balances the sweetness and spices.
Pie crust: I use my homemade buttery pie crust. You’ll need enough for one deep-dish pie.
How to Make Homemade Pumpkin Pie
1. Preheat the oven: Heat the oven to 425°F and prepare your pie crust in a deep-dish pie plate.
2. Beat the eggs and sugars: Using an electric mixer with the paddle attachment, beat 2 large eggs, 1/2 cup brown sugar, and 1/2 cup granulated sugar until combined.
3. Add the pumpkin and spices: Scrape down the bowl, then add 15 ounces pumpkin purée, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1 tablespoon cornstarch, and 1/8 teaspoon salt. Mix until smooth.
4. Add the milk and butter: With the mixer on low, slowly pour in 12 ounces evaporated milk and 2 tablespoons melted butter. Mix just until everything is completely combined.
5. Fill the crust: Pour the pumpkin filling into your prepared deep-dish pie crust. If you’re using an egg wash on the crust, brush it over the exposed edges before baking.
6. Bake: Bake at 425°F for 10 minutes. Without removing the pie from the oven, reduce the temperature to 350°F and continue baking for 40–45 minutes.
7. Check for doneness: The outer portion of the filling should look set, but the very center should still have a slight jiggle when you gently move the pie. If the crust is getting too dark before the filling is ready, loosely cover the edges with foil.
8. Cool: Let the pie cool completely before slicing. For the cleanest slices, chill it after cooling.
Eden’s Pumpkin Pie Tips
Don’t overbake it: This is my biggest pumpkin pie tip. The center should still move slightly when you take it from the oven. It will continue setting as it cools.
Use pure pumpkin: Make sure the can says 100% pure pumpkin, not pumpkin pie filling, which already contains sugar and spices.
Use a deep-dish pie plate: This recipe makes a generous amount of filling, so the deep-dish pan really does matter.
Protect the crust: If the edges are getting too brown before the filling is set, loosely cover them with foil.
Serve it simply: I love pumpkin pie with fresh whipped cream, but toasted pecans or a drizzle of my homemade caramel sauce are delicious too.
How to Know When Pumpkin Pie Is Done
The edges should look set, while the center still has a slight jiggle when you gently move the pie. It shouldn’t look liquid, but don’t wait for the entire pie to become completely firm.
The filling continues to set as it cools. Overbaking is also one of the main reasons pumpkin pie cracks, so pulling it while the center still has that slight wobble helps give you a smooth, creamy filling.
And if you do get a little crack? Add whipped cream and move on. It still tastes amazing!
Make Ahead & Storage
Pumpkin pie is a great make-ahead Thanksgiving dessert. Bake it, let it cool completely, then cover and refrigerate it.
Because the filling contains eggs and milk, leftover pumpkin pie should also be stored covered in the refrigerator.
I especially love a cold slice the next day, so leftovers are definitely not a problem in our house!
Pumpkin Pie FAQs
Not for this recipe. I bake the filling directly in the prepared crust. If the edges begin browning too quickly while the filling finishes baking, cover them loosely with foil.
Yes. Pumpkin pie is a custard made with eggs and evaporated milk, so store it covered in the refrigerator after it has cooled.
Pumpkin purée is simply cooked, puréed pumpkin. Canned pumpkin pie filling already contains sweeteners and spices, so don’t substitute it in this recipe.
More Pumpkin Recipes
If you make this homemade pumpkin pie, leave a star rating and comment below! This pie has been part of my Thanksgivings for years, and I love hearing when it becomes part of yours, too.
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Homemade Pumpkin Pie
Equipment
- 1 Stand Alone Mixer
- 1 Deep Dish Pie Pan
- 1 Measuring Cups and Spoons
Ingredients
Pumpkin Pie Filling
- 15 oz canned pumpkin puree, 1 can of Libby's Pumpkin Puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp salt
- 1 tbsp cornstartch
- 12 oz evaporated milk
- 2 tbsp melted butter , either salted or not salted
Instructions
- Preheat the oven to 425°F and prepare the pie crust in a deep-dish pie plate.
Using an electric mixer with the paddle attachment, beat 2 eggs, 1/2 cup brown sugar, and 1/2 cup granulated sugar until combined.
- Scrape the bowl, then add 15 ounces pumpkin purée, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1 tablespoon cornstarch, and 1/8 teaspoon salt. Mix until smooth.
- With the mixer on low, slowly add 12 ounces of evaporated milk and 2 tablespoons of melted butter. Mix just until combined.
- Bake at 425°F for 10 minutes. Reduce the oven temperature to 350°F and bake for another 40–45 minutes, until the edges are set and the center still has a slight jiggle.
- If the crust edges brown too quickly, loosely cover them with foil.
- Cool completely before slicing. Chill after cooling for firmer, cleaner slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh gosh your pie is absolutely gorgeous! The crust is stunning and the center is so creamy…I would give anything for a slice right now! 😀 The best part are the pie dough scraps. I love making pie crust cookies out of them :3
This pumpkin pie looks beautiful and has perfect texture! and nothing can be better than a delicious homemade pie crust! Saving the recipe!
Fabulous-looking pie that is just what I need for this season! I’ve been making a slightly different version but got tired of it at some point, really keen to switch things up a bit! Can’t wait to try it!
This really looks like the best pumpkin pie ever! Love that crust and the filling is so thick yet creamy. A beautiful centerpiece for the upcoming Thanksgiving dessert!
You know, I’ve never made pumpkin pie before. I had no idea cream cheese was in it. Looks good.
Thank you Ben! It’s really good and the cream cheese adds even more flavor!
Cream cheese is the game-changer in this recipe!! Thanks for sharing
This pie turned out absolutely perfectly and is so delicious. The homemade crust was much easier to make than I thought, thanks for an awesome recipe!
My goodness the cream cheese in the filling is simply divine! I’ve never seen a recipe like this before.
I love that you used butter and lard in the pie crust! And OMG I never knew that about canned pumpkin!
What a great looking pumpkin pie! I love the use of pumpkin cutouts such a cute way to decorate each piece.