Perfect Pumpkin Pie

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Indulge in the one and only best Pumpkin Pie that reigns supreme as the ultimate Thanksgiving dessert.

This easy pie recipe guarantees perfection on your dessert table, and the best part is, it’s incredibly easy to make!

Pie enthusiasts, get ready to experience the epitome of deliciousness with this flawless Pumpkin Pie recipe that has won the hearts of millions.

It’s a true Thanksgiving icon that never disappoints.

The rich, velvety pumpkin filling combined with the warm, comforting spices will transport you to dessert heaven!

Pumpkin pie slicees on white plate and small pumpkin decorating the table.

Pumpkin Pie Ingredients

These ingredients will come together to create a truly delectable Pumpkin Pie, and if you choose to make the Caramel Pecan Topping, it will elevate the experience to a whole new level of deliciousness!

(See the recipe card below for full ingredient list with quantities & instructions)

For the Pumpkin Pie:

  • 9-inch unbaked pie crust store-bought
  • canned pumpkin or fresh pumpkin puree
  • eggs
  • evaporated milk
  • sugar
  • salt
  • ground cinnamon
  • ground ginger
  • ground cloves

For the Caramel Pecan Topping (optional):

  • chopped pecans
  • heavy whipping cream
  • light brown sugar
  • light corn syrup
  • butter
  • vanilla extract
Pumpkin pie slicees on white plate and small pumpkin decorating the table.

How to create this Perfect Pumpkin Pie masterpiece:

This recipe delivers a simple and approachable way to make a delicious pumpkin pie, even for novice bakers.

Here’s a quick overview of the process:

Step 1: Gather the Ingredients:

To start, you’ll need a 9-inch unbaked pie crust, either homemade or store-bought.

Step 2: Make the Filling:

In a mixing bowl, beat together eggs and canned pumpkin puree until smooth. In a separate bowl, combine granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves, and add this mixture to the pumpkin mixture. Gradually stir in evaporated milk to create a luscious filling.

Step 3: Bake to Perfection

Pour the heavenly pumpkin batter into the pie crust and bake at 425 degrees F for 15 minutes. This initial high temperature will set the crust, ensuring it comes out perfectly flaky. Then, lower the temperature to 350 degrees F and bake for an additional 40 to 50 minutes until the pie is beautifully set. You can test the readiness by gently jiggling the pie—the center may have a slight jiggle, but it will firm up as it cools.

Step 3: Caramel Pecan Topping (Optional)

Prepare to take your pumpkin pie to the next level by adding a delightful caramel pecan topping. In a saucepan over medium-high heat, combine light brown sugar, heavy whipping cream, light corn syrup, and butter. Let it come to a boil, then simmer for about 5 minutes while stirring frequently. Remove from heat and add chopped pecans and vanilla extract. The topping will thicken as it cools. Spoon this irresistible caramel pecan goodness over slices of the cooled pumpkin pie and top with whipped cream if desired.

Pumpkin pie slicees on white plate and small pumpkin decorating the table.

Pro Tips for Pie Perfection:

  1. Unbaked Crust: Pumpkin pie requires an unbaked pie shell. You don’t need to blind bake it (pre-bake) as we start with a high baking temperature to set the crust before lowering it for the remaining cooking time.
  2. Testing Doneness: To avoid cracks on the pie’s surface, check it after 55 minutes of baking. The filling should be set, with only a slight jiggle in the center. It will continue to cook as it cools, so don’t rush the process.
  3. Fresh Pumpkin Puree: For a homemade touch, you can use fresh pumpkin puree instead of canned. Cook the fresh pumpkin cubes in boiling water until tender, then purée them in a food processor or using an immersion blender.
  4. Make Ahead: This pie can be made up to two days ahead of time – just make sure to keep it refrigerated and covered as much as possible.
Pumpkin pie slice on white plate and small pumpkin decorating the table.

Pie Storage, and Freezing Instructions:

– Storage: Store-bought pumpkin pies with preservatives can sit at room temperature. But homemade pumpkin pies should be refrigerated if not consumed within 2 hours of serving. Leftover pumpkin pie can be refrigerated for 3-4 days.

– Freezing: Fully cooked pumpkin pies can be frozen for up to 3 months. Wrap them well with plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

Pumpkin pie slices on white plate and small pumpkin decorating the table.

Most FAQ’s About Pumpkin Pie

To Blind Bake or Not to Blind Bake:

Blind baking, pre-baking the crust without filling, is optional for this recipe. Some reviewers recommend blind baking, especially if using a homemade pie crust, to avoid a soggy bottom.

Fresh or Canned Pumpkin? Your Choice!

This recipe calls for canned pumpkin puree, not the pre-spiced pumpkin pie filling. If you prefer using fresh pumpkin, go ahead and make your own pumpkin puree following this recipe. You’ll get about 2 cups of mashed pumpkin from a 1 ½-pound pumpkin, equivalent to a 15-ounce can of pumpkin puree.

Pumpkin Pie Spice or Individual Spices:

While the recipe includes specific spice measurements, some reviewers suggest using ready-made pumpkin pie spice along with additional ground cinnamon. It’s a matter of personal taste, and you can choose the option that suits you best.

Other Dessert Recipes

If you’re looking for other healthy desserts check out these easy recipes:

Pumpkin pie slices on white plate and small pumpkin decorating the table.
Yield: 12 servings

The Best Pumpkin Pie

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This Pumpkin Pie recipe is simply the best - it's easy to make and turns out absolutely perfect!

To take it to the next level of deliciousness, top it off with a delightful optional homemade caramel pecan topping that will leave you wanting more!


For the Pumpkin Pie:

  • 1 9-inch unbaked pie crust (deep dish), homemade or store-bought
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 15-ounce can canned pumpkin or fresh pumpkin puree
  • 12-ounce can evaporated milk

For the Caramel Pecan Topping (optional):

  • 1/2 cup light brown sugar, packed
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon butter
  • 1/2 cup chopped pecans
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 425°F (218°C).
  2. Get the pumpkin pie crust, use the 9-inch unbaked pie crust (deep dish), store-bought.
  3. In a medium bowl, whisk together the sugar, cinnamon, salt, ginger, and cloves.
  4. In a separate bowl, lightly whisk the eggs until just broken up. Add the pumpkin puree and mix well until everything is combined.
  5. Gradually add the dry ingredients to the wet mixture while stirring constantly. Stir in the evaporated milk until everything is blended together and smooth.
  6. Pour the mixture into the prepared pie crust and bake for 15 minutes at 425°F (218°C). Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 45 minutes or until a knife inserted into the center comes out clean.
  7. If desired, make the caramel pecan topping while the pie is baking. In a small saucepan, combine the brown sugar, cream, corn syrup, and butter over medium-low heat. Cook until everything is combined and bubbling. Remove from heat and stir in the chopped pecans and vanilla extract.
  8. Once the pie has finished baking, remove it from the oven and let cool for about an hour before topping with the caramel pecan mixture. Serve with ice cream or whipped cream, if desired.


Tips and Tricks

  • If you are using canned pumpkin puree, be sure to buy one that is labeled as “100% pumpkin” and not “pumpkin pie filling.” The latter is already sweetened and spiced, so it will not give you the same results.
  • If desired, substitute up to half of the granulated sugar with dark brown sugar for a deeper flavor.
  • Make sure to use light corn syrup in this recipe; dark corn syrup will give a molasses flavor that is too strong.
  • For an extra special touch, top the pie with homemade whipped cream or a scoop of ice cream.
  • If you don’t have evaporated milk, you can substitute it with half-and-half or heavy cream.

Make Ahead:

  • This pie can be made up to two days ahead of time - just make sure to keep it refrigerated and covered as much as possible.

Nutrition Information



Serving Size


Amount Per Serving Calories 290Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 45mgSodium 226mgCarbohydrates 40gFiber 3gSugar 27gProtein 5g

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