Slice into autumnal bliss when you serve this classic Pumpkin Pie! This family favorite recipe always yields the most decadent, flavorful, and delicious pie. It’s super simple too, with no-frills ingredients and easy to follow steps.
Classic Pumpkin Pie
Let’s be real – Thanksgiving isn’t complete without a pumpkin pie! Serve it as is or with a big dollop of whipped cream, and you have everyone’s favorite fall dessert.
There’s nothing quite like taking a bite of smooth, sweet, spiced pumpkin flavor after a big Thanksgiving dinner.
This classic recipe yields hands-down my favorite pumpkin pie… Ever! It’s a hassle-free recipe that won’t stress you out on a big holiday like Thanksgiving when, chances are, you’re likely already plenty stressed.
Plus, the results are absolutely perfect every time. I love that I can count on this tried and true pie!
Why You’ll Love this Easy Pumpkin Pie Recipe:
- Classic: You simply can’t plan Thanksgiving without this classic addition! Pumpkin pie has earned the title of “classic” for good reason.
- Easy: With simple, inexpensive ingredients and easy-to-follow steps, this recipe couldn’t be more of a cinch to make.
- Fall favorite: Made with cozy ingredients like pumpkin puree and pumpkin pie spice, this pie tastes like a fall dream come true.
How to Make Pumpkin Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Prepare the egg wash and preheat the oven to start off.
- Place the pie crust into a baking dish, then brush it with egg wash.
- Whisk together the pumpkin, eggs, evaporated milk, and brown sugar.
- Stir in the cornstarch, pumpkin pie spice, vanilla extract, and salt.
- Pour the filling into the crust.
- Bake for 15 minutes at 350°F.
- Cover the crust with foil.
- Bake for another 40-45 minutes.
- Cool, then slice, serve, and enjoy!
You have three options that are all great! You can use frozen unbaked pie crust already prepared in a pie tin, unbaked store-bought pie dough, or unbaked Homemade Pie Crust.
Avoid using pumpkin pie filling! Pumpkin pie filling is already spiced and sweetened a bit too much. If you use pumpkin pie filling, this pie will be far too sweet.
If you can’t find any at the store, try making Homemade Pumpkin Pie Spice. It’s a simple combination of ground cinnamon, ground allspice, ground nutmeg, ground ginger, ground mace, and ground cloves.
This pumpkin pie will stay fresh in the refrigerator for about 3 days. So if you’d like to make this the day before Thanksgiving, that works!
Yes! I believe that pumpkin pie stays freshest when it’s kept in the fridge in an airtight food storage container or if the dish is wrapped in plastic wrap.
Decorate the top of your pumpkin pie with leaves made from crust, or keep it plain. Either way, it’ll be the star Thanksgiving pie!
Sweet, spiced, and smooth as can be. This is the BEST pumpkin pie around, and it couldn’t be easier to make!
Recipe Tips and Notes
- Make sure the pie is completely cooled before serving. In fact, I like to chill mine for a little bit once it’s room temperature before I slice into it.
- Use real pure vanilla extract, not imitation. Imitation will provide sweetness, but not the depth in flavor you get from real vanilla.
- Don’t forget to add foil to the edges of the crust after the first 15 minutes of baking! This will help ensure the edges cook to a golden brown color but don’t burn.
Although this pie usually flies off the table and I never have any leftovers, I always wish I did. I mean, who doesn’t want a leftover slice of homemade pumpkin pie for breakfast?!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Pumpkin Pie Recipe
Ingredients
- 1 large egg 50 grams, for egg wash
- 2 teaspoons water 9 grams, for egg wash
- 1 refrigerated pie crust 213 grams, see note
- 15 ounces pumpkin puree 425 grams (1 can)
- 2 large eggs 100 grams
- 12 ounces evaporated milk 354 grams (1 can)
- ¾ cup brown sugar 160 grams
- 1 tablespoon cornstarch 7 grams
- 2 teaspoons pumpkin pie spice 6 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 400°F.
- In a small bowl, prepare the egg wash. Beat 1 egg with 2 teaspoons of water. Set aside.1 large egg, 2 teaspoons water
- Place the pie dough into an ungreased 9 or 10-inch pie dish. If using an already prepared pie crust in a tin, skip to step 7.1 refrigerated pie crust
- Gently press the pie dough into the bottom and up the sides of the dish.
- Trim any excess crust from the edges.
- Pinch the edges of the dough around the pie dish. Brush the pie dough edges with the egg wash. Set aside.
- In a large bowl, whisk together the pumpkin puree, 2 eggs, evaporated milk, and brown sugar.15 ounces pumpkin puree, 2 large eggs, 12 ounces evaporated milk, ¾ cup brown sugar
- Add the cornstarch, pumpkin pie spice, vanilla, and salt. Stir to combine.1 tablespoon cornstarch, 2 teaspoons pumpkin pie spice, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
- Pour the filling into the pie shell.
- Bake for 15 minutes. Reduce the oven temperature to 350°F, cover the crust with tin foil or a pie shield, and bake for another 40-45 minutes.
- Let the pie cool for 2 hours before serving.
Notes
- Pie Dough: For this pumpkin pie recipe, use 1) frozen unbaked pie crust already prepared in a pie tin, 2) unbaked store-bought pie dough, or 3) unbaked homemade pie dough. All 3 of these options work great!
- Make sure the pie is completely cooled before serving. In fact, I like to chill mine for a little bit once it’s room temperature before I slice into it.
- Use real pure vanilla extract, not imitation. Imitation will provide sweetness, but not the depth in flavor you get from real vanilla.
- Don’t forget to add foil to the edges of the crust after the first 15 minutes of baking! This will help ensure the edges cook to a golden brown color but don’t burn.
Hi,Becky,I was planning to make this for christmas and will use your homemade crust recipe.Do I need to baked the crust first before I put on the filling?