Classic Pumpkin Pie

Classic Pumpkin Pie Recipe

Contributor: Christine Pittman

Learn the secrets to making a delicious pumpkin pie. This recipe has a lot of delicious spice and a perfect smooth texture.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • 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
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • cup evaporated milk


  1. Preheat oven to 425°F.
  2. In a large bowl combine the eggs, pumpkin, sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk in the evaporated milk.
  3. 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.
  4. 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.
  5. 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.