The smell of pumpkin pie baking in the oven is practically synonymous with fall. The recipe has roots in early American cooking, where pumpkin was a staple vegetable. Today, it remains one of the most beloved American pies. The taste is comforting, nostalgic, and endlessly delicious.
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What Is Pumpkin Pie?
Pumpkin pie, as we know it today, is a silky pumpkin custard baked inside of a pie crust. It’s one of the most iconic American holiday desserts, sparking a nationwide craze for “pumpkin spice” products every fall.
Because it’s so beloved, pumpkin pie has inspired countless variations. Some recipes use a flaky pastry crust, while others opt for a graham cracker or cookie crumb crust. The fillings can vary just as much: maple pumpkin pie, chocolate pumpkin pie, peanut butter pumpkin pie, pumpkin praline pie … the options are endless. Each version puts a new spin on the classic while still delivering that cozy, spiced pumpkin flavor.
This recipe is for the classic, go-to pumpkin pie you’ll find on countless Thanksgiving tables: a warmly spiced pumpkin custard baked into a buttery, flaky crust.
The History of Pumpkin Pie
Pumpkins are native to the Americas and among the oldest cultivated vegetables in the Western Hemisphere. Archaeological evidence suggests that they were grown in what is now Oaxaca, Mexico at least 7,500 years ago! That predates many grains and vegetables that we consider staples today.
Indigenous communities in the Americas had been roasting and stewing pumpkins for centuries by the time European colonists arrived in North America. The colonists quickly adopted pumpkins into their cooking, but their early “pumpkin pies” looked nothing like the silky custard pies we know and love today.
In the 17th and 18th centuries, pumpkin pie recipes often called for sliced pumpkin baked or fried with sugar and spices inside a double-crusted pastry. Some versions even called for alternating layers of pumpkin and apple slices.
We see the first pumpkin custard pies resembling the pumpkin pies of today in American Cookery (1796) by Amelia Simmons, the first American cookbook written and published by an American. Her recipe for “pumpkin pudding” called for stewed and strained pumpkin, eggs, sugar, cream, molasses, and spices like ginger, mace, nutmeg, and allspice. Although it was called “pumpkin pudding” instead, the recipe is strikingly similar to the classic pumpkin pie recipes of today.
In 1824, the famous cookbook, The Virginia Housewife, contained a similar recipe for pumpkin pie (this one with a splash of brandy). By this time, pumpkin pie had cemented its status as an iconic American pie, even mentioned in patriotic poems and songs and being celebrated as a uniquely American dessert.
In the mid-19th century, pumpkin pie even became a political symbol. During the Civil War era, pumpkin pie was adopted by abolitionists as emblematic of Yankee virtues and an anti-slavery ethos. In contrast to the South’s reliance on crops like sugar and molasses, New England farmers saw pumpkin as a humble, morally grounded ingredient. Petula Dvorak wrote a piece on the topic in the Washington Post in November 2024.
The popularity of pumpkin pie really exploded in the early 1900s, when canned pumpkin became widely available at grocers across the country. Libby’s, the brand still dominating supermarket shelves today, began selling their canned pumpkin puree in 1929. Suddenly, the once time-consuming process of cooking and pureeing fresh pumpkins became as simple as opening a can. As a result, pumpkin pie became accessible to nearly every home cook in the country.
Pumpkin pie has remained steadily popular since. Remarkably, the recipes that we use for pumpkin pie today have changed very little since those recipes that were published over 150 years ago!
If you’d like to read a more detailed piece on the history of pumpkin pie, the Library of Congress has an excellent write-up available here.
Step-by-Step Pumpkin Pie Recipe
Crust:
You’ll need a dark, blind-baked pie shell for this recipe. If you’d like a detailed walkthrough, check out my guide to making perfect pie crust.
Pumpkin pie recipe:
Making pumpkin pie is a fairly straightforward process, making it a great pie for beginners.
Ingredients
- 1 dark, blind-baked pie shell
- 15oz (1 can) pumpkin puree (if you want to use homemade pumpkin puree, click here)
- 7.5oz sweetened condensed milk
- 6oz evaporated milk
- 75g (6T) brown sugar
- 3 eggs
- 4t cinnamon
- 3.5t ginger
- 1/2t nutmeg
- 1/4t cloves
- 1/2t salt
- 1/4c heavy cream (optional)
1.
Preheat the Oven
Preheat your oven to 325°F (160°C). Using a lower baking temperature, 325°F rather than 350°F, ensures that the custard cooks gently and evenly. This helps prevent the filling from cracking while it cools, and keeps the custard extra silky and smooth.
2.
Gather and Measure Your Ingredients
Pumpkin pie filling is a “dump and mix” style recipe. There’s no need to carefully add ingredients in a specific order.
3.
Mix the Pumpkin Pie Filling
In a large bowl, whisk together all of your filling ingredients until completely smooth: pumpkin puree, condensed milk, evaporated milk, brown sugar, eggs, spices, and salt. Scrape the bottom and sides of the bowl so you don’t miss any pockets of sugar or spices. You could use a stand mixer if you want, but I find I get better results mixing by hand. You don’t want to create too many bubbles in your filling – these will translate to bubbles in your pie – and I find it’s easy to accidentally mix in too much air with a stand mixer. When mixing large batches of filling at work, I use an immersion blender to avoid incorporating too much air.
4.
Prepare the Pie Crust
Place your dark, blind-baked pie shell on a baking sheet. Lightly brush the edges of your pie crust with heavy whipping cream. This optional step will give your finished crust a beautiful golden color, but the pie will turn out wonderfully even if you skip this step.
5.
Fill the Crust
Pour your filling into the pie crust right up to the top edge, just before it begins to overflow. Pour slowly and evenly, and pop any large bubbles with a toothpick or fork.
6.
Bake the Pie
Transfer the baking sheet with the pie to the center rack of your preheated oven. Bake for 35-40 minutes, or until the edges of the filling are set while the center is still jiggly. This is the key to a smooth pumpkin custard. If the middle has puffed up or looks firm in the oven, it will be overbaked by the time it finishes cooling. The pie will still taste delicious, but the custard will be likely to form cracks and fissures while it cools.
Tip: Pumpkin pie continues to cook as it cools, so don’t worry if the center looks a little underbaked when you pull it from the oven. This is actually how it should look to get a perfectly baked pie. If you’re worried, you can use a thermometer to make sure the center of the pie is 175°F – just be aware that this will leave a small hole behind in the pie where you inserted the thermometer.
7.
Allow the Pie to Cool.
Let the pie cool on your countertop until it reaches room temperature (about 1 hour). Once cooled, you can refrigerate to serve later or if you prefer your pie cold. Allowing the pie to cool slowly at room temperature helps prevent cracks from forming in the custard as it cools. If you plan on topping your pie, go ahead and top it just before serving.
How to Make Homemade Pumpkin Puree
Using canned pumpkin is by far the most convenient way to make pumpkin pie. It produces consistent results, is easy to find year-round, and most recipes are tested with canned pumpkin. But if you happen to have the time and motivation, making your own homemade pumpkin puree, or fresh pumpkin puree, is simple and deeply rewarding.
Choosing the Right Pumpkin
To make pumpkin puree, look for “sugar pumpkins” or “pie pumpkins” at the store. These smaller varieties are sweeter, denser, and less watery than the big pumpkins sold for carving. A good rule of thumb is to look for pumpkins in the 2-4 pound range with firm skin and a deep orange color.
How to Make Pumpkin Puree
1.
Preheat the Oven: Preheat your oven to 350°F.
2.
Prep the Pumpkin: Wash the outside thoroughly, then slice the pumpkin in half from top to bottom. Use a spoon to scoop out the seeds and stringy pulp. (You can save the seeds to roast later if you’d like).
3.
Bake Until Tender: Place the halves, cut side down, on a baking sheet lined with parchment paper or foil. Roast at 350°F for 45-60 minutes until the flesh is fork-tender.
4.
Cool and Scoop: Remove the pumpkin halves from the oven, and let them cool until you can handle them comfortably. Scoop the soft flesh out of the skins, discarding the skin.
5.
Blend Until Smooth: Using a food processor or high-powered blender, puree the pumpkin flesh until it’s fully blended and smooth. If the puree seems watery, you can let it sit in a fine-mesh sieve or cheesecloth for about 30 minutes.
Storing Homemade Pumpkin Puree:
Fresh pumpkin puree can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, portion it into freezer bags or containers and freeze for up to 3 months. To use in recipes, let it thaw in your refrigerator overnight.
How to Create Your Own Pumpkin Pie Spice Blend
One of the best parts of making pumpkin pie from scratch is customizing the spice blend. Store-bought pumpkin spice is convenient, but mixing your own lets you adjust the flavor balance to your tastes.
What’s in Pumpkin Pie Spice?
Most pumpkin pie spice blends include cinnamon, ginger, nutmeg, and cloves. Some add allspice, cardamom, or even a pinch of black pepper for depth. Each spice brings something a little different:
- Cinnamon: warmth and sweetness
- Ginger: brightness and a gentle bite
- Nutmeg: earthy depth
- Cloves: bold, aromatic, and intense
- Allspice: a mix of cinnamon, nutmeg, and cloves in one
- Cardamom: floral and citrusy
- Black Pepper: sharpness
My Go-To Pumpkin Pie Spice Ratio:
For one pie I use:
- 4 teaspoons cinnamon
- 3½ teaspoons ginger
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves
Adjusting to Your Palate
Don’t be afraid to tweak the ratios to suit your preferences. For more spice, add a touch of ginger or allspice (⅛ teaspoon at a time). Start small with these strong spices, and taste the filling as you go.
Condensed Milk vs. Evaporated Milk in Pumpkin Pie
Most pumpkin pie recipes call for evaporated milk, condensed milk, or both. Old-fashioned recipes from the 19th century often use milk and heavy cream. How do you know which is the best milk for pumpkin pie?
Condensed Milk:
Sweetened condensed milk is thick, sweet, and syrupy because about 60% of the water has been removed and sugar has been added. It creates a filling that’s very rich, sweet, and creamy.
Evaporated Milk:
Evaporated milk also has had about 60% of the water removed, but doesn’t have added sugar. It produces a lighter, airier custard.
Milk and Heavy Cream:
Using scalded whole milk and heavy cream is the closest to the original, old-fashioned pumpkin pie recipes. It gives you a rich, milky flavor and a silky texture, but the filling won’t set up quite as firmly.
In my recipe, I use both evaporated milk and condensed milk together. This creates a filling that is extra creamy and rich without it being too heavy or too sweet. The combination balances beautifully and gives the pie that perfect, classic custard texture.
Vegan Alternatives: If you’d like to make your pumpkin pie dairy-free or vegan, coconut cream is a fantastic substitute. It mimics the richness of heavy cream, and adds a subtle coconut flavor that pairs surprisingly well with pumpkin spice.
Pumpkin Pie Variations
Pumpkin is a flavor that complements many others, making it easy to create delicious twists on the classic pie. Here are some of my favorite ways to switch things up:
Pumpkin Pie with Liquor:
Brandy, rum, bourbon, and other spirits pair great with pumpkin. Adding a splash to your recipe is a timeless radiation. In the classic 1824 cookbook, The Virginia Housewife, has a pumpkin pie recipe with a splash of brandy. Just one or two tablespoons stirred into the filling adds depth and flavor without making the pie overly boozy.
Maple Pumpkin Pie:
Maple is another classic American flavor that pairs naturally with pumpkin. A few tablespoons of maple syrup mixed into your filling, or even using it in place of some of the sugar sugar, adds a cozy sweetness.
Pumpkin Pecan (or Pumpkin Praline) Pie:
Combine two classic American pies with a pumpkin pecan pie. Combining pumpkin pie and pecan pie makes for a rich, indulgent holiday dessert. Some bakers top the pumpkin custard with praline, while others fold chopped pecans into the pumpkin pie filling.
Chocolate Pumpkin Pie:
Chocolate and pumpkin are a surprisingly perfect match. Stir some melted chocolate or a few tablespoons of cocoa powder into your filling for a chocolate-y twist, or try a chocolate cookie crumb crust for something different. Chocolate pumpkin pies make a great Halloween pie.
Pumpkin Pie with Different Crusts:
While the classic all-butter pie crust will never go out of style, pumpkin pie also works great with other crusts such as graham cracker or biscoff cookie crust.
How to Top a Pumpkin Pie
Just as with the filling and the crust, topping your pumpkin pie is another way to give it a personal flourish. Whether you prefer simple and classic or a little more dressed up, here are a few of my favorite options:
Classically Plain:
Pumpkin pie is beautiful on its own, so you can always serve it untopped for a polished, traditional look. A dollop of whipped cream or a scoop of vanilla ice cream on the side is all it needs.
Decorative Crust Cut-Outs:
Create an Instagram-worthy finish, decorate your pie with pie crust cutouts. Make the cutouts before baking your pie. Roll out some extra pie dough to about 2mm thick, then use cookie cutters to create festive shapes. Freeze them on a flat surface. Before baking, brush with heavy cream (add a drop of food coloring to the cream for extra fun), and bake on a parchment-lined cookie sheet at 350°F until golden brown. As soon as your pie comes out of the oven, arrange the cutouts on top of the custard and they’ll stick to the pie as it cools.
Whipped Cream Topping:
Whipped cream is a popular topping for pumpkin pie. For a rustic look, spread it over your pie with the back of a spoon or an offset spatula. For something fancier, use piping tips to create decorative patterns. Chopped pecans sprinkled on top add a festive touch.
Pumpkin Meringue Topping:
For something a bit more old-school, try topping your pumpkin pie with meringue instead of whipped cream. The meringue can be toasted until golden, giving it a dramatic, retro look.
How to Prevent Cracks in Pumpkin Pie
Have you ever baked a pumpkin pie that looked perfect when it came out of the oven, only to return a few hours later to find a giant crack running down the center?
Cracks in pumpkin pie filling are a common problem and happen when the custard filling contracts as it cools. To prevent them from happening and keep your pie looking smooth, remove the pie from the oven before you think it’s done. The filling should not be quite set in the center when you pull the pie out of the oven.
To be precise, you can use a thermometer. The center of the pie should be 175°F when it’s ready to pull out of the oven. Just keep in mind that this will leave behind a small hole in your pie where the thermometer was inserted.
Another cause of cracks is cooling the pie too quickly. Resist the temptation to move the pie straight from the oven to the refrigerator. Instead, let it cool slowly on your countertop until it reaches room temperature, then transfer it to the fridge if desired.
Baking this recipe? We’d love to see your version! Tag @doggone_baking in photos of your most show-stopping pumpkin pie creations.
Classic Pumpkin Pie
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
Pumpkin Pie Filling
- 15 oz pumpkin puree (1 15oz can)
- 6 tbsp brown sugar (75g)
- 3 eggs
- 7.5 oz sweetened condensed milk
- 6 oz evaporated milk
- 4 tsp cinnamon
- 3.5 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 2 tbsp heavy whipping cream (optional ; for brushing the crust)
Instructions
Prepare a Pie Crust
- Prepare a pie shell of your choosing. I suggest a dark, blind-baked, all-butter pie crust.
Preheat the oven to 325℉
Mix the Pumpkin Pie Filling
- In a large bowl, combine the pumpkin puree, brown sugar, eggs, sweetened condensed milk, evaporated milk, spices, and salt.
- Whisk until smooth, scraping the sides and bottom of the bowl.
Assemble the Pumpkin Pie
- Place your blind-baked pie crust on a baking sheet. Lightly brush around the edges with heavy cream.
- Pouring slowly, fill the pie crust to the top edge. Pop any bubbles with a toothpick or fork.
Bake the Pumpkin Pie
- Bake for 35-40 minutes at 325℉, or until the edges are set but the center is still slightly jiggly.
- Cool at room temperature for at least 1 hour.
- Transfer the pie to the refrigerator until ready to serve.
9 Comments
Saving this for fall baking season!
What a well-written and useful guide! I’ve bookmarked it for Thanksgiving when I know I’ll need it. I’m super-impressed!
Such a delicious, perfectly spiced pumpkin pie recipe! It will be on our Thanksgiving menu from now on!
I loved how the spices blended perfectly, making every bite feel like a warm hug. I honestly couldn’t stop sneaking little tastes, and my whole place smelled like a cozy bakery for hours.
Pumpkin pie isn’t traditional here in Italy, but I have always wanted to make it! Following this recipe exactly as instructed enabled me to make a fabulous delicious pie! Will make again!
I’ve been looking for a recipe that was just like my grandma used to make, and this was it! So yummy and a true classic recipe! And easy to make, too! Thanks for sharing!
I love pie, especially pumpkin pie, and I really enjoyed your post detailing the steps for making a pumpkin pie.
Yes, Ready for Pumpkin Pie season ! Thanks for sharing.
Thank you for these great instructions to make a classic pumpkin pie! Your recipe is very easy to follow!