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This classic homemade pumpkin pie is smooth, creamy, and filled with warm spices that make the whole house smell like fall! The buttery crust and silky pumpkin filling are pure comfort. It’s the pie I always come back to for Thanksgiving!
I’ve also shared my favorite sweet potato pie, chocolate chip cookie pie and banana pudding pie with you. They’re all so good!
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Pin ItPumpkin pie has been my favorite dessert since I was a kid. I still remember waiting for that first warm slice every Thanksgiving and eating the cold leftovers the next day!
It’s also my son’s favorite dessert, which makes me so happy. This version is easy to make and full of flavor with a buttery, flaky crust and a deep pumpkin spice aroma that fills the whole kitchen.
I’ve tested many pumpkin recipes and I’m finally settling on this one. This pie is so full of flavor, it’s absolutely delicious and tastes exactly the way a classic pumpkin pie should taste!
Before we get started I need to make sure you have the right pie dish. This recipe is for a deep-dish pie dish. It’s imperative! A shallow pie dish will not do this delicious pie justice! Nope, no shallow pumpkin pies here. We want a thick, delicious pumpkin pie. This is the pie dish I use all the time.
Ingredients You’ll Need
The full list with measurements is in the recipe card below!
- Canned Pumpkin Purée: Use 100% pure pumpkin (not pie filling). Libby’s is a classic choice.
- Granulated Sugar + Light Brown Sugar: For depth and balanced sweetness.
- Eggs: Help set the custard filling.
- Evaporated Milk: Makes the pie rich and creamy.
- Melted Butter: Adds flavor and a silky texture.
- Spices: Cinnamon, ginger, and cloves (or use pumpkin pie spice).
- Salt: Balances all the flavors.
How to Make Pumpkin Pie
1. Preheat the Oven: Set the oven to 425°F and place a rack in the center.
2. Mix the Filling: In a large bowl, whisk together pumpkin purée, both sugars, eggs, salt, and spices until smooth. Gradually whisk in evaporated milk and melted butter until everything is blended.
3. Prepare the Crust: Fit your crust into a deep-dish pie plate. Crimp the edges and, if you’d like, brush them with an egg wash (1 beaten egg + 1 tablespoon water) for a golden finish.
If you prefer a crispier bottom, you can blind-bake the crust for 10 minutes at 400°F using parchment and pie weights.
4. Fill and Bake: Pour the filling into the crust and smooth the top. Bake for 10 minutes at 425°F, then lower the oven to 350°F and bake for another 25–30 minutes, or until the center is just set and slightly jiggly.
5. Cool and Chill: Let the pie cool completely on a wire rack, then refrigerate for at least 3 hours (or overnight). This helps the filling set and makes slicing easy.
Flaky Pie Crust
I love making my own crust, and you can follow my homemade pie crust recipe for a buttery, flaky base. I use pie weights when blind baking to keep it even, and high-quality butter makes all the difference. If you want a crisp bottom, bake the crust for about 10 minutes before adding the filling and brush the edges with an egg wash for a golden finish.
Eden’s Recipe Tips
Use room-temperature ingredients for a smoother filling.
Evaporated milk gives the best texture — avoid substituting it for sweetened condensed milk.
For a deep, rich flavor, don’t skip the melted butter!
If your crust browns too quickly, cover the edges with foil midway through baking.
Make it a day ahead — it actually tastes better the next day.
Pumpkin Pie Toppings
This pie is delicious on its own, but here are a few fun topping ideas:
- Fresh whipped cream
- Candied pecans or toasted walnuts
- Homemade caramel sauce
- Sugared cranberries for a festive look
- A sprinkle of cinnamon or nutmeg
Frequently Asked Questions
The center should be mostly set with a slight jiggle. You can also test with a knife — if it comes out clean, it’s ready.
Yes! Roast and puree your pumpkin first, then strain excess liquid. Canned pumpkin gives a more consistent texture, but fresh works too.
It’s optional. I often skip it and still get great results, but blind baking gives a firmer crust.
You can substitute ¾ cup whole milk + ¼ cup cream for each cup of evaporated milk.
Yes. Because it’s custard-based, always refrigerate pumpkin pie after cooling.
I hope this recipe becomes a favorite in your home, too. If you make it, tag me @sugarandcharm so I can see your beautiful pies!
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Homemade Pumpkin Pie
Equipment
- Stand Alone Mixer
- Deep Dish Pie Pan
- Measuring Cups and Spoons
Ingredients
Pumpkin Pie Filling
- 15 ounce 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 ounces evapertated milk
- 2 tbsp melted butter , either salted or not salted
Instructions
Easy Pie Crust
- This perfect and easy buttery pie crust is foolproof and works every time. It’s a forgiving crust that you won’t have a problem making! I use this recipe for almost all of my pies and it’s always perfect! Follow here for the recipe!
Pumpkin Pie Filling
- Using an electric mixer and paddle attachment, whip the sugar and eggs on high.
- Scrape the sides and bottom of the bowl and add in pumpkin, ginger, cornstarch cloves, cinnamon, and salt.
- Mix on medium until combined.
- With the mixer on low, slowly add in the evaporated milk and melted butter.
- Continue to mix the pumpkin pie batter until everything is blended together.
- Brush an egg yolk wash over the crust of the pie so it becomes a pretty shade of golden brown.
- Pour into the pie crust and bake in a preheated 425-degree oven for 10 minutes.
- Turn the oven to 350 degrees and bake for another 40 – 45 minutes.
- If needed, cover the edges of the crust with tinfoil so it doesn’t burn. You can wait to do this until it's been baking for a but. You want a nice golden brown crust.
- The center of the pie will be just slightly jiggly when it’s done.
- Add another 10 minutes if it needs more time to set.
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.