Last updated: October 21, 2026
This pumpkin pie bakes up with a silky, lightly spiced filling and a crisp golden crust, and it takes only about 15 minutes of hands-on work. The full recipe card is below, and this walkthrough covers every detail that keeps the filling smooth and crack free.
How to Make Pumpkin Pie From Start to Finish
Pumpkin pie is a baked custard made from pumpkin puree, eggs, evaporated milk, sugar, and warm spices in an unbaked pie crust. You whisk the filling in one large bowl, pour it into the shell, and bake it in two temperature stages for about an hour.
This recipe fills one 9-inch deep-dish pie and cuts into 8 generous slices.
What You Need for Pumpkin Pie
The filling starts with one 15-ounce can of pumpkin puree, one 12-ounce can of evaporated milk, and 2 large eggs. Libby’s 100% pumpkin and Carnation evaporated milk both work well here.
Check that the pumpkin can says pure pumpkin and not pumpkin pie filling. Pie filling already contains sugar and spices, and it will throw off the balance of this recipe.
Sweetness and spice come from 3/4 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. You also need one unbaked 9-inch deep-dish pie crust, plus whipped cream for serving if you like.
Choosing the Crust
A frozen deep-dish crust, such as Pillsbury or Marie Callender’s, saves time and holds this filling without trouble. A homemade all-butter crust works just as well, as long as the pan is deep enough for the full amount of filling.
Leave the crust unbaked, because it bakes along with the custard. Keep it in its pan and set the pan on a rimmed baking sheet before you pour in the filling, which makes the pie easy to carry to the oven without sloshing.
Mixing the Filling
Start by whisking the sugar, cinnamon, ginger, cloves, and salt together in a small bowl. This spreads the spices evenly so you never bite into a pocket of cloves.
Lightly beat the 2 eggs in a large bowl, then stir in the pumpkin and the sugar and spice mixture until smooth. Gradually stir in the evaporated milk until everything is fully combined, using a gentle hand so you do not whip in extra bubbles.
Baking Pumpkin Pie in Two Stages
Place an oven rack in the lower third of the oven and heat it to 425°F. Pour the filling into the crust and bake for 15 minutes at that high heat.
Then reduce the oven to 350°F and bake for 40 to 50 minutes more. The hot start sets the crust quickly, and the lower temperature cooks the custard gently so it stays smooth.
How to Tell When Pumpkin Pie Is Done
Slide a clean knife into the filling near the center. If it comes out clean, the pie is ready.
The edges should look set, and the very center should wobble slightly like gelatin, because the pie keeps cooking as it cools. For extra certainty, the USDA Food Safety and Inspection Service says egg dishes should reach 160°F, which an instant-read thermometer in the center will confirm.
Cooling Pumpkin Pie Properly
Cool the pie on a wire rack for 2 hours before slicing, which lets the custard finish setting. Slicing a warm pie gives you soft, messy wedges.
Once it has cooled, serve it or move it straight to the refrigerator. The USDA advises that perishable foods should not sit at room temperature for more than 2 hours.
Tips for the Best Pumpkin Pie
Three habits make the biggest difference: pull the pie while the center still wobbles, bake it low in the oven, and let it cool slowly. Each one prevents a common problem.
How to Prevent Cracks
Cracks come from overbaking, which tightens the eggs and splits the surface as the pie cools. Take the pie out as soon as the knife comes out clean near the center, even if the middle still jiggles.
Let the pie cool on a rack away from drafts and vents. A sudden temperature change can crack the top even when the bake was perfect.
How to Avoid a Soggy Bottom
Baking on the lower third rack and on a rimmed baking sheet puts the bottom crust closest to the heat. The 425°F start then sets the crust before the wet filling can soak into it.
Use a deep-dish crust and a full-size pan, because a shallow pan overflows and a crowded filling bakes unevenly.
Protect the Crust Edge
The thin edge of the crust browns faster than the rest of the pie. If it is getting dark after the first 15 minutes, cover it loosely with foil or a pie shield for the remaining time.
Variations and Substitutions for Pumpkin Pie
The recipe card keeps things classic, so everything in this section is optional. These swaps are easy ways to make the pie your own.
Pumpkin Pie Spice
Pumpkin pie spice can replace the cinnamon, ginger, and cloves. Use 2 teaspoons, and expect a slightly different balance because blends often include nutmeg or allspice.
The card below uses the three separate spices, so treat the blend as a shortcut.
Graham Cracker Crust
A ready-made graham cracker crust gives the pie a sweeter, crumblier base. The card calls for a standard unbaked deep-dish crust, so a graham crust is a swap rather than part of the recipe, and you should watch the clock closely after the oven drops to 350°F.
Fresh Pumpkin Puree
You can roast a sugar pumpkin, scoop out the flesh, and puree it in place of the canned pumpkin. Drain the puree in a fine mesh strainer first, because fresh pumpkin holds far more water, and measure out about 1 3/4 cups, which is what a 15-ounce can holds.
Serving and Storing Pumpkin Pie
Pumpkin pie is good chilled or at room temperature, and it keeps well, so it is a smart make-ahead dessert. Plan the timing around the cooling and chilling steps.
Serving Ideas
Top each slice with a spoonful of whipped cream and a light dusting of cinnamon. A drizzle of caramel sauce or a handful of toasted pecans adds crunch, though the card keeps the topping simple with whipped cream only.
Storing Leftovers
Cover the pie loosely or slide it into a pie carrier, then refrigerate it for up to 4 days. Keep it in the refrigerator until just before serving.
Making Ahead and Freezing
You can bake pumpkin pie a full day ahead, cool it, and keep it covered in the refrigerator. For longer storage, wrap the cooled pie tightly and freeze it for up to 1 month, then thaw it overnight in the refrigerator.
The Story Behind Pumpkin Pie
Pumpkin pie has deep roots in American cooking. Amelia Simmons included pumpkin dishes baked in pastry in American Cookery, the first cookbook by an American author, published in 1796.
The pie became a Thanksgiving fixture in the 1800s, helped along by magazine editor Sarah Josepha Hale, who campaigned for a national Thanksgiving holiday. Canned pumpkin later made the dessert faster, and the recipe printed on the Libby’s can has been a family standard for generations.
Ready to bake? Use the recipe card below for the full ingredient list and step-by-step directions.
Pumpkin Pie
This classic pumpkin pie has a silky, lightly spiced filling and a crisp golden crust. A hot start and a gentle finish keep the top smooth and crack free.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (15 ounces) pure pumpkin puree
- 1 can (12 fluid ounces) evaporated milk
- Whipped cream, for serving
Instructions
- Place an oven rack in the lower third of the oven and heat to 425°F. Set the unbaked crust in its pan on a rimmed baking sheet.
- Whisk the sugar, cinnamon, ginger, cloves, and salt together in a small bowl.
- Lightly beat the eggs in a large bowl, then stir in the pumpkin and the sugar and spice mixture until smooth.
- Gradually stir in the evaporated milk until fully combined.
- Pour the filling into the crust and bake for 15 minutes at 425°F.
- Reduce the oven temperature to 350°F and bake for 40 to 50 minutes more, until a knife inserted near the center comes out clean. The edges should be set and the very center should wobble slightly.
- Cool the pie on a wire rack for 2 hours before slicing. Serve with whipped cream, or refrigerate until ready to serve.
Notes
If the crust edge browns too quickly, cover it loosely with foil or a pie shield after the first 15 minutes. The USDA Food Safety and Inspection Service says egg dishes should reach 160°F, which you can confirm with an instant-read thermometer in the center. Do not leave the pie at room temperature for more than 2 hours after baking, and refrigerate leftovers, covered, for up to 4 days. Make ahead up to 1 day. To freeze, wrap the cooled pie tightly and freeze for up to 1 month, then thaw overnight in the refrigerator. Pumpkin pie spice, a graham cracker crust, and fresh pumpkin puree are optional swaps that are not part of the card.
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 300Total Fat: 12gSaturated Fat: 5gSodium: 330mgCarbohydrates: 42gFiber: 2gSugar: 25gProtein: 6g
Pumpkin Pie Questions, Answered
Why did my pumpkin pie crack?
Overbaking is the usual cause. Pull the pie when the edges are set and the center still wobbles slightly, and cool it slowly on a rack away from drafts.
Can you make pumpkin pie the day before?
Yes, and it often slices better after a night in the refrigerator. Cool it for 2 hours, cover it loosely, and keep it chilled until you serve it.
Can you use sweetened condensed milk instead of evaporated milk?
No, because sweetened condensed milk is much thicker and far sweeter. It would change both the texture and the flavor of the pie, so stick with evaporated milk.
Do you need to blind bake the crust?
Not for this recipe. The 425°F start sets the crust quickly, and baking on a rimmed baking sheet on the lower rack helps the bottom crisp up.
How long does pumpkin pie last?
Refrigerated, it keeps for up to 4 days. Wrapped well, the cooled pie can also be frozen for up to 1 month.
Is the pie done if the center still jiggles?
A slight wobble in the very center is normal, because the custard keeps setting as it cools. A knife inserted near the center that comes out clean is your sign to pull it.
Why This Pumpkin Pie Works
Evaporated milk gives this pumpkin pie a rich, creamy custard without the extra fat of heavy cream. With only 2 eggs, the filling sets into a silky slice that holds its shape but still feels tender.
Whisking the sugar and spices together first spreads the flavor evenly through the pumpkin. Stirring the filling gently, rather than whipping it, keeps the surface smooth and free of bubbles.
The two-stage bake is the real secret. The 15 minutes at 425°F set the crust and give the pie a fast start, and the longer bake at 350°F finishes the custard slowly so it does not crack or turn grainy.
Make This Pumpkin Pie Part of Your Thanksgiving Table
This pumpkin pie is simple, dependable, and easy to make a day ahead, which takes pressure off a busy holiday. Pick up a can of pure pumpkin and a deep-dish crust on your next grocery run, then bake it, chill it, and see how fast the whole pie disappears.
