This Pumpkin Pie Recipe is full of robust fall flavors, including cinnamon, nutmeg and brown sugar.
This super easy Pumpkin Pie Recipe is so simple and always a hit during the holidays!
The Best Pumpkin Pie Recipe
This recipe has been made by thousands in my Pumpkin Magic Cake recipe, so I thought I would re-share the recipe in it’s original pie form.
I’ve been making this pumpkin pie recipe for several years now, and it is ALWAYS a hit!
Every holiday table should have at least one pumpkin pie on it, and I’m letting you know right now, this one will not disappoint.
The recipe couldn’t be any easier either.
Pumpkin Pie Filling Ingredients:
- Pumpkin Puree – make sure you’re using the puree, not the canned pumpkin pie filling.
- Heavy Whipping Cream – at least 33% fat content
- Evaporated Milk – adds a delicious richness to the pie filling
- Brown Sugar
- Pumpkin Pie Spice – use the store bought mix or you can use a homemade blend if desired.
Since I include a little heavy cream with the traditional evaporated milk, it’s a nice and rich pie that’s filled with that delightful pumpkin pie spice.
How To Make Pumpkin Pie
- Just add all the ingredients to a large bowl and whisk to combine. I like to use an electric mixer and try to run it for a couple minutes to get the mixture nice and fluffy.
- Pour the filling into an unbaked pie shell and pop in the oven.
- Start with a higher oven temp, then reduce the temperature to finish baking for the perfect custard-like consistency.
Can I use store bought pie crust for my Pumpkin Pie?
Yes! When you make the pie, you can use either a store-bought pie crust dough, such as Pillsbury, or you can make your own pie crust.
I have two fantastic homemade pie crust recipes. Both will work great for this recipe.
With a flaky crust and a rich and perfectly spiced pumpkin pie filling, you’re sure to have success when the big dinner comes.
More Pumpkin Dessert Recipes:
The filling recipe is the same filling that I use in my Pumpkin Magic Cake and Chocolate Pumpkin Magic Cake. It’s also the same filling for my Pumpkin Pie Bars so you know it’s been tested and approved. Award winning, even!
Here are a few more, must-make pumpkin treats for Fall!
Don’t miss out on this delicious classic pie recipe!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
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Perfect Pumpkin Pie Recipe
- 1 (9") pie crust, unbaked
- 15 oz pumpkin puree
- 1/2 cup heavy whipping cream
- 1/2 cup evaporated milk
- 1 cup brown sugar
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 eggs
- Preheat oven to 400 degrees.
- Prepare your pie crust by rolling it out and putting it in a 9 inch pie pan.
- In a large bowl mix together all the ingredients except the eggs. Once blended together add eggs one at a time. Beat for an additional 3-5 minutes or until light and fluffy. Pour into prepared pie crust and bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 35-40 minutes. Make sure the center of the pie is set and is no longer jiggly.
- Remove from oven and let cool to room temperature. Cover and keep stored in the refrigerator until ready to serve.
Don’t forget to PIN the recipe to SAVE it!
1 cup packed brown sugar or unpacked?
Oh my. Excellent recipe. Did exactly what your recipe calls for. About 65 min for baking. Knife finally came out clean. Not too sweet and very creamy but firm. Loved it,
So glad you enjoyed it!
Valeria I Dimas
Do you have a pie crust recipe? I do not want to use a store bought crust.
Yes! You can use this one: https://iwashyoudry.com/perfect-pie-crust/
I cannot find pumpkin puree anywhere, what do i do to make this right using pumpkin pie from the can? Also if you bake with a convection oven what time and temperature do you recommend? Hoping to make this for turkey day tomorrow! Thank you!!
You’ll want to just use the recipe on the back of the can for the pumpkin pie mix.
I was not able to find pumpkin puree only pumpkin pie mix. Will this not work for this pie as I read a few comments where you mention that people using the pie mix will not get it to come out right. How long would you bake if using a convection oven? Hoping to make this pie for thanksgiving tomorro!!
I am excited to try out this recipe for Thanksgiving this year. I’ve been reading a lot of reviews that say their pies are way too soupy and not setting up well. I read through the recipe and it all looks clear except for one place that made me stop and wonder. When adding the eggs one at a time, I’m assuming we beat them in as we add them, though it’s not specifically stated. Would that be an accurate assumption?
Yes, you’ll want to beat in between each addition AND make sure you mix it for a good 3 minutes after everything is added. This will make the mixture less soupy and thicken up.
So I was thinking, the confusion might be over condensed milk vs. evaporated milk…. I bought condensed and my pie was runny as well….. covered the edges of the crust with foil after I saw how soupy it was after the 30 min bake time, just so the crust wouldn’t burn….baked for an additional 15 min at 350 degrees and set out to cool. Wasn’t as jiggly when I removed from the oven the second time. Letting it cool now. I’ll let you know how it turns out!
Oh yes, there will definitely be a difference if you use sweetened condensed milk and evaporated milk! I hope it turns out for you though.
Can I substitute something for the evaporated milk?
You could use equal amounts heavy cream in place of the evaporated milk. That should work too.
Will this work in a deep dish pie crust?
Marie K. Powell
This Pumpkin pie is perfect for the kids. They will love it. Thanks.
Just a heads up to those trying out this recipe for the first time, it took almost twice as long to bake as the recipe states, at least in my oven. I added a pie shield at a little over an hour in to protect the crust but nothing burned, thankfully, despite the much longer baking time. Made this with the recommended all-butter crust recipe (which is super easy, by the way–I think using frozen, cubed butter and a food processor is the secret to making easy pie crust) and it turned out quite delicious! Might add some additional spices in the future to add a little more kick. Thanks for the recipe, Shawn!
I was just about to write this very same comment. I was extremely surprised that it took almost 2hrs to cook all the way through without any jiggle. I was getting super nervous. I know my oven is working correctly because I’ve been baking all day and everything else came out at the right amount of time with the indicated oven temperature. It’s definitely a wet pie recipe, but I’ve never had a pumpkin pie take so long. Can’t wait to cut into it and try it tomorrow for Thanksgiving!!
I’m stumped as to why it would possibly take you 2 hours to bake this pie. Did you make sure to cook it at 400 degrees for the first 10 minutes?
I made this pie yesterday for our Christmas dessert! It was AmAzInG!! My hubby said it may be the best pumpkin pie he’s ever had!!
Woohoo! So glad you liked it! 🙂
Made this for thanksgiving to take to my family’s house and I had to toss the whole pie out. Followed the recipe but it did not have the consistency that it should have had. Very soupy going into the oven and once I cut it the next day it was like pudding.
Hi Janet, I’m so sorry you didn’t get the right consistency. The only thing I can think of is either you used too much liquid or you used pumpkin pie filling rather than pumpkin puree.
I was nervous yesterday because I cooked it about 35-40 minutes longer than it said to. So I don’t know what I did differently. But today when we ate it for thanksgiving it was the best pumpkin pie I have ever had!!
So glad you enjoyed it!
Oh my goodness. Hands down best pie I have ever made (pumpkin at least). I think her trick to flavorful pumpkin pie is brown sugar and cream! Sooooooooo goooooood. NEVER I mean NEVER follow the recipe on the back of the pumpkin pie cans. EVER! This is it people. Perfection.
That’s awesome! I’m so glad you enjoyed it Tricia! 🙂
unfortunately this was a fail for me…. I followed the recipe to a T the only difference was I didn’t have your flour, my flour did have xanthan gum among other things in it,, so there must be something else special about your flour 😉 I couldn’t get it to hold together, so I just ended up pressing it to the pie pan for the sake of time and not wasting the ingredients… hopefully it will taste good, that is what matters most anyway
I’m not sure you’re commenting on the right recipe?
The pie turns out good but it takes longer than 40 minutes to cook.
The pie turned out good but it isn’t baked under 40 min. It takes longer than that to bake.
The filling is a little soupy prior to baking. That is how it’s supposed to be. If you have too much filling don’t overfill your piecrust. it took about 45 minutes to bake. Delicious!
Mine is soupy just put it in the oven praying it comes out ok. Also too much from one 9″ crust
This was so creamy and delicious. I’ve never made a pumpkin pie with brown sugar and cream, but there was definitely a noticeable taste difference. Thanks for the awesome recipe! It’s going in my thanksgiving/christmas family recipe collection.
Just made this and it turned out perfect!! Can’t wait to enjoy tomorrow. Thanks for the recipe!
Was your filling pretty runny prior to baking?
Well, I’ve read through some comments. So the cream seems to be necessary for the best pie ever. I have to wait for hubby to get since I’m busy. I’m making 2 pies. I will let you know. Looks like a great recipe☕
Just made this pumpkin pie and it came out PERFECT! I’m so excited to serve this tomorrow for Thanksgiving! Thank you!
The cook time was a little off for my oven. After I turned the temp down to 350 I only did thirty minutes and my pie came out on the very edge of being burned (I think I may have saved it though). Overall good recipe :)! Im just going to leave the oven at 350 when I do my second pie 🙂
My filling is soup too after baking.
I’m having the same problem too. Filling is almost to top of pie crust and way too soupy. Trying bake a little longer to if that helps.
My filling looks much thinner than yours does in the picture. Will it still set do you think?
It should be pretty soupy, but it will definitely firm up in the oven.
I just put mine in the oven, but it was soup! Not thick at all and way too much for one crust. I’m not sure what I did wrong, I followed directions exactly (of which my husband is proud…I often substitute ingredients, but this time I was true to your instructions!) 🙂 I will have to wait and see if it cooks up. Did I maybe not mix long enough after i added the eggs?
Did it set when you baked it? My filling is soup right now too 🙁
Did it come out ok? Mine is soup right now…just put in the oven…
Did yours ever form up. I have now cooked it about 30 minutes longer than she said. I don’t want to burn it but when I stick a toothpick in it still sticks to it?
I had the same issue and made 2 pies. After about 2 hours baking the centers never firmed up. I was quite disappointed as I was taking these to a friends house for Thanksgiving dinner. While they tasted ok, they were goop in the middle. I always like to try new recipes but this one did not work for me. I had a bad feeling from the beginning when I saw how soupy the filling was, the portions of purée to liquid and eggs seems to be off. I believe more eggs are required.
I’m thinking you must have used either pumpkin pie mix instead of pumpkin puree or you measured the liquid wrong. I’ve made this recipe dozens of times and have never had a soupy mixture. I’m sorry it didn’t work out for you.
This is my first Thanksgiving Dinner ever (I am German, my fiance is American and we live in Germany). He kinda asked me to make a pumpkin pie, since it’d be his first Thanksgiving without one, so I am excited to try! I showed him the recipe since he is an experienced pumpkin pie eater (hihi) and he approved! I hope it works out 🙂
Please dont laugh! But I bought a frozen pie crust…do I cook it before hand? Or put the pumpkin pie mix in the still frozen crust then bake?
Just put the filling in the unbaked pie crust and you’ll be good to go! 🙂
I use frozen pie crusts all the time. I’ve never thawed them prior to use. I also use the Pillsbury refrigerated pie crust, too. I have a great from-scratch crust recipe, but when I have to make several pies, these are quick and easy and taste just fine!
Thaw the crust but you don’t have to cook it.
Lol. I had to look for that info. No. You don’t precook it.
Where is recipe for maple icing?
Melissa Griffiths | Bless this Mess
Cream is definitely the secret to amazing pumpkin pie! This looks like heaven!