The best pumpkin pie recipe is simple and easy to make. Using canned pumpkin and evaporated milk, make it uncomplicated and quick to put together. The classic flavors of cinnamon, ginger and cloves perfectly enhance the pumpkin.

For our family, pumpkin pie is THE pie that rounds out our Thanksgiving meal. It's just not Thanksgiving without pumpkin pie.

BEST PUMPKIN PIE RECIPE

But you don't have to wait until Thanksgiving to make pumpkin pie. With canned pumpkin that is available year round, you can get your pumpkin fix any time of year.

Pumpkin pie is probably one of the easiest pies to make. Although they do take over an hour to bake, you can whip up the filling in less than 10 minutes. You can use a store-bought pie crust or you can make your own. If you want to make your own crust, try my Grandma's pie crust recipe. You'll love it!

A few other pies that I enjoy include, lemon meringue pie, key lime pie and eclair pie. Visit my best pie recipes page for more pie recipes.

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INGREDIENTS NEEDED FOR CLASSIC PUMPKIN PIE

• uncooked pie crust 
• sugar
• salt
• cinnamon
• ginger
• nutmeg
• cloves
• eggs
• pumpkin puree
• evaporated milk

Helpful kitchen tools

• pie pan
• mixing bowls
• whisk

HOW TO MAKE PUMPKIN PIE

Let's get started. Making pumpkin pie is really quite simple. Gather all your ingredients. You will need two bowls and a whisk to make the filling. Find the recipe at the very end.

1. In a bowl, add sugar, salt, cinnamon, ginger and cloves. 
2. Mix together and set aside.
3. In another bowl, add the eggs and pumpkin puree and mix thoroughly.
4. Stir in the sugar mixture.
5. Pour in the evaporated milk. Stir until completely incorporated.
6. Pour into an unbaked pie crust.
7. Bake at 425 for 15 minutes
8. Reduce temperature to 350 and bake for an additional 50 minutes

Let cool for 2 hours, then serve or chill.

HOW TO TELL WHEN PUMPKIN PIE IS DONE

The best way to tell if pumpkin pie is done is to insert a butter knife near the center of the pie. If the knife comes out clean, the pie is done. If not, continue baking another five minutes and check again.

Another way to tell is to wiggle the pan just a bit. The center should move just slightly when it is done.

WHAT IS THE DIFFERENCE BETWEEN CANNED PUMPKIN PUREE AND PUMPKIN PIE FILLING?

Pumpkin puree is pure pumpkin that has been cooked and pureed. Nothing has been added to it. Pumpkin pie filling has been sweetened with sugar and flavored with spices such as cinnamon and cloves. 

You can make pumpkin pie with either, but the recipes will be different because many of the ingredients are already in a can of pumpkin pie filling.

CAN PUMPKIN PIE SIT OUT?

The FDA recommends that homemade pumpkin pie sit out no longer than 2 hours. After that harmful bacteria begins to grow. Store homemade pumpkin pie in the refrigerator. Store bought pumpkin pies often have preservatives and can be left out. Store packaged pie according to package instructions.

This was not something I knew growing up, we always left pumpkin pie out. A few years ago, I had a very unfortunate experience with food poisoning from pumpkin pie that had been left out. Believe me, you want to keep those pies in the fridge! 

HOW LONG WILL PUMPKIN PIE LAST?

If stored properly (in the fridge) pumpkin pie will last 3-4 days.

CAN PUMPKIN PIE BE FROZEN?

I do not suggest freezing pumpkin pie. The crust will separate from the filling during the freezing and thawing process. The crust will also become soggy.

MORE PUMPKIN RECIPES

• Pumpkin Chocolate Chip Cookies
• Pumpkin Gooey Butter Cake
• Pumpkin Muffins
• Pumpkin Bread
• Roasted Pumpkin Seeds
• Cream Cheese Pumpkin Muffins

MORE PIE RECIPES

• Lemon Meringue Pie
• Eclair Pie
• Key Lime Pie
• Creamy Raspberry Pie
• Graham Cracker Pie Crust
• 30+ Pies with Graham Cracker Crusts

Don't forget to pin it!!

Best Pumpkin Pie Recipe

Servings: 8

Author: Rachel

Prep time: 10 MinCook time: 1 H & 5 MTotal time: 1 H & 15 M

The best pumpkin pie recipe with all the fall flavors, pumpkin, cinnamon and cloves.

Ingredients

• 1 pie crust
• 3/4 c. sugar
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. ginger
• 1/4 t. cloves
• 2 eggs
• 1 1/2 c. canned pumpkin
• 1 (12 oz) can of evaporated milk

Instructions

1. Combine sugar, salt and spices in a bowl.
2. In another bowl, mix together eggs and pumpkin. 
3. Add sugar mixture.
4. Stir in evaporated milk.
5. Pour into pie crust.
6. Bake at 425 for 15 minutes. Reduce temperature to 350 and bake for 50 minutes more.
7. Let cool 2 hours.

Notes:

Pie is done when the center is just slighly jiggly. OR when a knife is inserted near the center and comes out clean. Pumpkin pie should left out no longer than two hours. After that it should be refrigerated. Pumpkin pie will last 3-4 days.

Nutrition Facts

Calories

267.03

Fat (grams)

10.32

Sat. Fat (grams)

4.37

Carbs (grams)

38.41

Fiber (grams)

2.17

Net carbs

36.25

Sugar (grams)

25.81

Protein (grams)

6.49

Sodium (milligrams)

304.60

Cholesterol (grams)

59.88

Nutritional information is automatically calculated and is not guaranteed to be correct.

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