This Pumpkin Pie Recipe is full of robust fall flavors, including cinnamon, nutmeg and brown sugar.
Use my Perfect Pie Crust for the perfect, flakey crust underneath this gorgeous, custard-like pumpkin pie filling.
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.
- Salt
- Eggs
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.
- All Butter Pie Crust
- Flakey Pie Crust – my go-to pie crust!
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!
Make sure you don’t miss a thing! Follow I Wash You Dry here:
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Perfect Pumpkin Pie Recipe
Ingredients
- 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
Instructions
- 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.
Hi Shawn, can I use evaporated milk instead of whipping cream? Thanks sandy
Hi , can I use all evaporated milk instead of the heavy whipping cream. Can’t wait to try it . Thanks sandy
Can I use a graham cracker crust?
A graham cracker crust might get a little crispy when the filling has to bake for so long, but it might be pretty tasty and a fun change! Let us know how it turns out if you give it a try.
This was great. Made it the night before Thanksgiving. Since I had leftover whipping cream, evaporated milk and a pie crust I just had to make it again. Just as good on the second pie.
First time baking pumpkin pie with this recipe – very pleased with the turnout!
So glad you enjoyed it Brianna!
Really good!
Shawn,
Looking forward to making this again tomorrow. I told you last year that it would be my go to recipe. I shared it with a couple of friends too.
Thank you,
Marisa R
That’s so great to hear Marisa!
Making this for the first time and would love your recipe for pumpkin purée! Always used canned pumpkin in the past but bought pumpkins this year to make the purée! Seeing many options from roasting, to baking with a bit of water, to purée in Vitamix with the skin – – help!!
Can I use a frozen pie crust and should I pre bake for 5 -10 minutes prior to putting in pie filling? I’m using a frozen crust that comes in a aluminum foil type pie tin.
Yes you can use a frozen pie crust. You don’t need to defrost or pre bake the crust. You should be good to just fill and bake. Keep in mind though that sometimes those frozen pie shells are in a smaller dish, so you might have more filling left over. Just fill to the top and bake.
If using a frozen pie crust, Should I use deep dish?
Deep dish will work great!
I substituted the sugar with Coconut sugar. I wish I could add a picture to my review, it is a deep brown color. It smells like caramel pumpkin pie and looks very unique! Thanks for the recipe.
Fantastic! I’m so glad it turned out well for you. You can always share a pic on Instagram and tag #iwashyoudry! I love to see the pictures!
Thanks for the tip about the coconut sugar!
Shawn, please tell me——when you lower the temperature of the oven during pie-making, do you have to take the pie out of the oven as the oven temp adjusts????? This is confusing to me!!! Why do you do this temp-lowering???? What does that do to the pie???? Please answer soon as I plan to “dry run” this recipe before Thanksgiving!!! Thank you so much for info!!!! Kathryn Park
The lowering of the temperature helps set the custard base of the pumpkin pie. It’s a great recipe, hope you try it!
Could I use 1 cup heavy (whipping) cream instead of 1 evaporated, 1 heavy?
Yes, you can use all heavy cream if you want, should work just fine. 🙂
Made for thanksgiving and loved it.
So great to hear! Glad you enjoyed it!
I made two of these pies for Thanksgiving. Everyone loved them! I have another in the oven right now. That’s how good this recipe is. Will be my go-to pumpkin pie recipe from now on.
That’s so awesome! I’m glad you enjoyed the pie Marisa!
My filling never fluffed up. It remained runny, will it bake okay? Made my own dough and would hate to have toss the whole thing!!!
You should be just fine! Hope you enjoyed it!
Dark or light brown sugar?
Thank you for the recipe, cannot wait to try it!
You’ll want to use light brown sugar. Enjoy!
Oops I accidentally used regular canned pumpkin . I hope it turns out anyway!
When you say “regular canned pumpkin” do you mean pumpkin puree or pumpkin pie filling?
If I have to bake several of these pies to be ready on the same date, like 10+ pies, what would be the best way to do that? Make up, bake then freeze or…?
If freeze, when do I thaw?
Hi Melany, if you’re going to freeze them, just make sure they’re completely cooled before placing them in the freezer. I would take them out to thaw in the fridge at least 24 hours in advance. The pies also do last a while in the fridge, if you have the room and don’t want to freeze. Good luck! 🙂
Thank you! This is by far my favorite pumpkin pie recipe
Yay!! So glad you enjoy it Melany!
Made for thanksgiving and loved it.
Sweet! Glad you enjoyed the pie!
How long do you think this would be good for? I’m trying to figure out how to bake all my pies for Christmas when I have Christmas with the in-laws here 3 days before Christmas and they are not leaving till Christmas Eve. So if I need it for Christmas Eve/christmas, how many days prior can I make it? The person who suggested making it in a bag then pouring it in sounded like a good idea!
You could definitely bake this at least 3 to 5 days ahead of time. Just make sure to cover tightly and store in the fridge.
very very good and I used my own pumpkin from sugar pie pumpkins and turned out so good. Will make this one again. Did a different recipie last year and it was runny too much evap milk and kinda tasteless and light colored t his was not…a must try
Love it! So glad you enjoyed the recipe!
Made for thanksgiving and loved it.
Ok wish me luck. I made my first ever pumpkin pies with this recipe. I doubled it because I needed 2 pies. I had left over batter, used deep dish crust, and it was deffinetly not fluffy!
Easy and amazing! Used for Thanksgiving 2018 and everyone loved it! Thank you for sharing your recipe!
So glad you enjoyed it! 🙂
Mine just came out of the oven! Having a stand mixer really worked to my advantage with this to mix it for that 3-5 min after adding the last egg! Mine fluffed up some and only took a total of 50min to bake! It looks perfect and smells amazing! I used pumpkin spice and I added some cinnamon and vanilla extract! Thanks for the recipe! I’m excited to eat it!
Hope you enjoy it! Happy Thanksgiving!
This never got light and fluffy for me. It stayed watery. I added a box of instant vanilla pudding while it was mixing and it thickened right up.
Did you use dark brown sugar or light? And is it a cup packed or no? I made this pie just now and for some reason it’s all liquidy and it didn’t bake.
Light brown sugar, packed. You’ll want to bake until the center is no longer jiggly (make sure you didn’t forget the eggs). It can take longer depending on the type of pie pan you’re using.
Mines all jiggly too! I’m about to pop it in the oven now…however. 2 years ago, I made this pie and it was perfect. Last year it was runny and didn’t bake, it’s runny again this year. I don’t know what I’m doing wrong! I haven’t changed anything…
Just make sure you bake until the center is mostly set. Let cool completely and chill in fridge until ready to enjoy!
Can I make 5″ individual mini pies with this recipe? How many will it make and how much should I fill them? Do they need to be refrigerate? How long will they last at room temperature? Sorry for all the questions in just so excited to try mini pies!! Thank you in advance for your response!
Can I use a frozen pie crust?
Yes, just make sure it’s a deep one, because it’s a lot of filling!
Could I make the pie filling the day before (store it in a bowl or gallon bag) and put it in the crust and bake it the next day? Or will the pie filling not last (lose its fluff or anything)?
I think that would be fine! Enjoy!
If I warm my crust for 5 mins at 400 do I need to cook my crust before filling?
I meant do I need to cool not cook
Very easy to make and very yummy. Thank you for such a nice recipe! 😀
So glad you enjoyed it Chia!
No, you can prep the pumpkin pie filling while it’s baking and then just pour it right in and pop it back in the oven. 🙂 Enjoy!
Have you ever doubled this recipe. I have a 29 oz.. can of pumkin and was wondering if I should make any adjustments or just double everything?
I have doubled the recipe with the larger can of pumpkin and it works great. Just double the rest of the ingredients too. 🙂
can I substitute the heavy whipping cream for almond milk
If I wanted to not use pumpkin pie spice what amount of each spice should I add? I was thinking it should still equal 2 tsp. I know that cloves,nutmeg and ginger would have smaller amounts than the cinnamon and nutmeg. Also would it be okay to add an extra 1/2 tsp cinnmon to the recipe?
Use this combination of spices if you can’t find pumpkin pie spice: 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice, 1/4 tsp ground cloves and just a pinch of ginger. You can increase the cinnamon if you like though! Hope you enjoy it!
I realized at the store there is dark brown sugar and light brown sugar. Which do you use for this recipe?
Light brown sugar is what you’re after for this recipe!
What’s the best internal temperature for this pie when done?
That’s a great question! I’ve never taken the internal temperature of the pie when it’s been baked, but the next time I do bake this I’ll check and report back.
This is off subject of the internal temp. But my question is, could I make this a week ahead of time? If I did, would you recommend baking it, letting it cool and then storing in the fridge until we want to serve it? Or should I mix it all and store in the fridge before baking? Thanks!
I would bake first, let cool and store covered in the fridge. If you’re wanting to bake it a whole week ahead of time, you could wrap it tightly and freeze the pie too. I would take it out of the freezer the day before serving and let defrost in the fridge. Enjoy!
My family always begs me to make this pie! So yummy! Thanks for the recipe!
Nevermind, I googled pumpkin pie spice…and that’s litteraly all the spices right there. Lol. I’m a newbie baker! Can you tell?
The subject line said there is suppose to be cinnimon and nutmeg…but those items are not listed in the ingredients list. This is my first time trying to make pumpkin pie…so am I missing something? Also, is 100% pure pumpkin the same as pumpkin puree…because that’s all I could find. Lol. Sorry for the questions. Thank you very much in advance.