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Pumpkin Pie Recipe

This classic Pumpkin Pie recipe is rich, creamy, and perfectly spiced with cinnamon, nutmeg, and cloves. It’s the ultimate fall dessert, ideal for Thanksgiving or any cozy gathering.
Prep Time15 minutes
Cook Time55 minutes
2 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie Recipe
Servings: 8
Calories: 320kcal
Author: Jill Bakes

Ingredients

For the Filling:

  • 1 15 oz can pumpkin purée (not pumpkin pie mix)
  • ¾ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 2 large eggs
  • 1 12 oz can evaporated milk
  • 1 tsp vanilla extract optional

For the Crust:

  • 1 unbaked 9-inch pie crust homemade or store-bought

Instructions

Preheat the Oven:

  • Preheat oven to 425°F (220°C).

Make the Pumpkin Filling:

  • In a large bowl, mix pumpkin purée, sugar, cinnamon, ginger, cloves, and salt.

Beat in eggs one at a time.

  • Stir in evaporated milk and vanilla until fully combined.

Assemble the Pie:

  • Place the pie crust in a 9-inch pie dish.
  • Pour the filling into the crust.

Bake:

  • Bake at 425°F for 15 minutes.
  • Reduce heat to 350°F (175°C) and bake for an additional 40–45 minutes, or until a knife inserted near the center comes out clean.

Cool:

  • Let the pie cool on a wire rack for 2 hours.
  • Chill in the refrigerator for best texture before serving.

Notes

  • Make ahead: Can be made a day in advance and refrigerated.
  • Serve with: Whipped cream or a scoop of vanilla ice cream.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.