Nothing feels more like fall than a slice of Perfect Pumpkin Pie, smooth, spiced, and cradled in a golden, buttery crust. This pie is creamy, gently sweet, and filled with cinnamon warmth that fills your whole kitchen. Every bite is pure comfort, especially with a dollop of whipped cream on top.
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I've made this version for years, testing little adjustments until the texture was perfectly silky and the flavor balanced just right. It's the dessert I make when I want something classic and cozy that everyone loves. Ready to bake this beauty together? Let's get started.
Why You'll Love This Recipe
- Creamy, custard-like pumpkin filling with a hint of spice
- Easy to make with simple pantry ingredients
- Perfect for Thanksgiving or any fall gathering
- Great make-ahead dessert that sets beautifully
- Works with either homemade or store-bought crust
Ingredients
- 1 pre-made pie crust or homemade pie crust
- 1 (15 ounce) can pumpkin puree
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs, lightly beaten
- 1 (12 ounce) can evaporated milk
Ingredient Notes and Substitutions
- Pumpkin puree: Use pure pumpkin, not pumpkin pie filling. The flavor is fresher and less sweet.
- Spices: You can add a pinch of nutmeg or allspice for extra warmth.
- Milk: Heavy cream gives a richer filling, while evaporated milk creates a lighter texture.
- Sugar: Try half brown sugar for a subtle caramel flavor.
Instructions
- Preheat your oven to 375°F (190°C).
- If using a pre-made crust, follow the package directions for blind baking. For homemade, roll it into a 9-inch pie dish and trim the edges.
- In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until smooth.
- Add the beaten eggs and evaporated milk. Stir until the mixture is silky and well combined.
- Pour the filling into the crust, smoothing the top gently.
- Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should jiggle slightly.
- Cool completely on a wire rack before serving. This allows the filling to set and the flavor to deepen.
Pro Tips for Success
- Chill your crust before baking for extra flakiness.
- Don't overbake; remove it when the center still moves slightly when nudged.
- Cover crust edges with foil halfway through baking if they brown too quickly.
- Let it cool completely before refrigerating. This prevents condensation on the surface.
- Serve with whipped cream or a dusting of cinnamon.
Storage and Reheating
- Refrigerate: Store covered in the fridge for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
- Reheat: Warm slices gently in the microwave for about 15 seconds or serve cold.
Make Ahead and Freezing
You can make the filling a day ahead and store it in the fridge until you're ready to bake. The baked pie also freezes beautifully, just cool completely, wrap it tightly, and freeze. Thaw overnight in the refrigerator before serving.
Tips and Variations
- Lighter version: Use low-fat evaporated milk for a slightly less rich pie.
- Quick version: Pre-made crust and canned pumpkin make it a stress-free dessert.
- Dairy-free option: Use full-fat coconut milk for a subtle tropical note.
- Mini pies: Bake the filling in muffin tins for adorable single servings.
- Serving idea: Add a drizzle of caramel sauce or sprinkle chopped pecans on top.
FAQs
A: The center should still wobble a little. It will set fully as it cools.
A: Yes, just be sure to drain it well so it's not too watery.
A: It was likely overbaked or cooled too quickly. Don't worry, a little whipped cream hides everything.
A: Yes, replace each egg with one tablespoon cornstarch mixed with two tablespoons water.
📖 Recipe
Perfect Pumpkin Pie: Bake 1 Amazing Dessert
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Perfect Pumpkin Pie has a silky-smooth filling with the perfect blend of cinnamon, ginger, and cloves. Whether you use a pre-made or homemade crust, the result is rich, flavorful, and perfectly set every time. I've made this pie for years, and it's become a Thanksgiving must-have. Serve it chilled or at room temperature with fresh whipped cream for the ultimate cozy dessert.
Ingredients
- 1 pre-made pie crust or homemade pie crust
- 1 (15 ounce) can pumpkin puree
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs, lightly beaten
- 1 (12 ounce) can evaporated milk
Instructions
- Preheat oven to 375°F (190°C).
- Prepare pie crust in a 9-inch pie plate. Blind bake if using a store-bought crust, following package directions.
- In a large bowl, whisk pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until smooth.
- Add eggs and evaporated milk, stirring until evenly blended.
- Pour filling into crust and smooth the top.
- Bake 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should still jiggle slightly.
- Cool completely on a wire rack before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Substitute half the sugar with brown sugar for a deeper flavor.
- Add a pinch of nutmeg or allspice for extra warmth.
- If crust edges brown too quickly, cover them with foil during baking.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
Serving Suggestions
Serve each slice with freshly whipped cream or a scoop of vanilla ice cream. I love topping it with a light dusting of cinnamon; it makes the pie look and smell incredible. It's the perfect dessert for Thanksgiving, Christmas, or any cozy fall evening.
You may also like my Creamy Mushroom Risotto recipe for a comforting dinner that pairs beautifully with this pie.
For helpful information on pumpkin varieties, see this pumpkin guide from The Spruce Eats.
Nutrition and Notes
- Yield: 8 slices
- Skill Level: Easy
- Calories: About 320 per slice
Tested several times for the perfect creamy filling and a crisp, buttery crust.
Reader Reviews
"I made this for Thanksgiving, and it was the first dessert to disappear. The flavor was perfectly spiced and the texture just right." - Jenna
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