Learn the secrets to making a delicious classic pumpkin pie. This recipe has a lot of delicious spice and a perfect smooth texture.
I like my pumpkin pie to be good and spicy because that’s how my mom makes it. She says that you can take any pumpkin pie recipe out there and double the spices called for. So you’ve been warned. This classic pumpkin pie recipe has a good hit of spice in it and we think you’re gonna love it.
What Spices Do I Use?
Instead of using Pumpkin Spice, I’ve listed the actual spices to use – cinnamon, ginger, cloves, and nutmeg. That’s because that’s what my mom always did and so it’s how I make pumpkin pie. Also, I find the nutmeg in Pumpkin Spice to be a bit too intense. If you want, you can make your own Pumpkin Pie Spice ahead of time with this easy recipe. Finally, not all the different brands are identical so my pie would change depending on which brand I buy. I like it to taste exactly like this. Like my mom makes it.
Canned Or Fresh Pumpkin?
My mom always used canned pumpkin and so do I. If you want to use fresh, go for it! We have instructions over here for how to make your own pumpkin purée. However, be warned that we think the pies taste better when made with canned. We did a side-by-side taste test and the preference was most definitely for the canned stuff. And the canned stuff is easier so it’s a win-win!
If you’re not confident in pie making, make sure to read through our Tips for Pumpkin Pie before you get started with the pie recipe.
Want to try something a little different? Enjoy pumpkin pie in another form with this fun and beautiful Pumpkin Pie Trifle recipe.
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Classic Pumpkin Pie Recipe
Learn the secrets to making a delicious pumpkin pie. This recipe has a lot of delicious spice and a perfect smooth texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 (9-inch) deep dish pie crust, homemade or store-bought
- 2 eggs, lightly beaten
- 1 (15 oz.) can pure pumpkin purée (or 2 cups of homemade thick puree like this)
- 1 cup packed brown sugar
- 2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 2/3 cup evaporated milk
Instructions
- Preheat oven to 425°F.
- In a large bowl combine the eggs, pumpkin, sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk in the evaporated milk.
- Prepare your pie shell as for a single crust pie but do not bake. Pour the pumpkin mixture into the pie shell. Bake for 15 minutes.
- Reduce temperature to 350°F and bake until a clean knife inserted into the center of the pie comes out clean or mostly clean, 30-35 minutes. If the edges of your pie crust are really brown before the pie is ready, wrap aluminum foil around them.
- Cool the pie on a rack. While the pie can be eaten immediately, for best results, after the pie has cooled on the counter refrigerate it for at least 2 hours.
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This post originally appeared in November of 2015 and was revised and republished in October 2021.
I’ve been looking for an old time recipe for pumpkin, butternut squash or acorn squash pie for the holidays. I can work with this recipe. Thank you for sharing, you’re a Godsend ☺️
You’re welcome, Brian. Come back and let us know how it turned out!
I have used the spices separately, not ‘pumpkin pie spice,’ for many years. I’ve made some adjustments along the way, too. Unlike you, though, I add a pinch of nutmeg and use much less sugar. Same thing goes for the whipped cream — just a bit of sugar, ‘to taste,’ as recipes sometimes state.
Thanks for sharing with us, Carolyn!
Hi! I haven’t made this pie, but I will soon. It looks very easy to make. It was exactly what I was looking for. I have a question, though : in a different article you mention that it’s better to pre-bake the pie crust, however, in this recipe you suggest not to do it. When should I blind the crust for a pumpkin pie then?
Sorry for the confusion, Lina, it’s a bit of a personal preference. The standard for pumpkin pie is not to blind bake it, as shown in this recipe. However, that leaves you with a softer crust. If you often find pumpkin pie crust to be soggy, and want a firmer crust, you can go ahead and blind bake the crust.
To do that: Make your pastry dough, refrigerate it, roll it out, and put it in your pie plate. Prick it all over with a fork. Add a sheet of parchment paper and then some pie weights or dry beans. Bake it for 15 minutes at 425°F. Let cool before filling.
Hope that helps!
The Perfect amount of spice. Delicious!!!!
Beverly, So happy you like it! I like the extra spice too!!!
No comment, have not made yet. Later
This pie turned out perfect, and a lovely flavour everyone loved it.
That’s wonderful, Patricia! Yummy!