Thanksgiving hosting
The short answer: this pumpkin pie recipe needs a 15-ounce can of pumpkin puree, a 12-ounce can of evaporated milk, 2 eggs plus 1 yolk, 3/4 cup sugar and warm spices. It serves 8.
- Bake at 425°F for 15 minutes
- Then 350°F for 40 to 50 minutes, until the center jiggles slightly
- Cool at least 2 hours, then refrigerate
- Crack fixes and make-ahead tips below
- Next step: Plan it with the Family Recipe Binder ($6.99).
Our picks for pumpkin pie recipe
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Prep time: 20 minCook time: 1 hr 5 minTotal time: 3 hr 25 minServings: 8 servingsTotal includes 2 hr of resting, chilling or rising.
This pumpkin pie recipe needs one 15-ounce can of pumpkin puree, a 12-ounce can of evaporated milk, 2 eggs plus 1 yolk, 3/4 cup sugar and warm spices. Whisk the filling smooth, pour it into an unbaked 9-inch crust and bake at 425°F for 15 minutes. Then lower the oven to 350°F and bake 40 to 50 minutes more, until the edges are set and the center jiggles slightly. Cool it for at least 2 hours, then refrigerate. It serves 8.
I love cooking, and pumpkin pie is the dessert that tells me the holidays are really here. It's also one of the easiest pies to get right, as long as you don't overbake it. Here's the full method, plus the fixes for cracks and soggy crusts.
Ingredients for pumpkin pie
| Ingredient | Amount | Notes |
|---|---|---|
| Pumpkin puree | 1 can (15 oz) | Plain puree, not pumpkin pie filling |
| Evaporated milk | 1 can (12 oz) | Gives a smooth, sliceable custard |
| Eggs | 2 large, plus 1 yolk | Set the filling |
| Light brown sugar | 1/2 cup | Deeper flavor |
| Granulated sugar | 1/4 cup | Clean sweetness |
| Ground cinnamon | 1 1/2 teaspoons | The main spice |
| Ground ginger | 1/2 teaspoon | Brightness |
| Ground nutmeg | 1/4 teaspoon | Warmth |
| Ground cloves | 1/8 teaspoon | A little goes far |
| Salt | 1/2 teaspoon | Balances the sweetness |
| Vanilla extract | 1 teaspoon | Optional |
| Pie dough | One 9-inch crust | Unbaked, chilled |
Short on time? You can swap the spices for 2 1/2 teaspoons of pumpkin pie spice. If you'd rather make the crust from scratch, start with our pie crust guide.
How to make pumpkin pie, step by step
- Heat the oven. Place a rack in the lower third and heat the oven to 425°F.
- Prepare the crust. Fit the dough into a 9-inch pie plate, crimp the edge and chill it while you mix the filling.
- Whisk the dry mix. Stir the sugars, spices and salt together so the spices don't clump.
- Add the pumpkin. Whisk in the puree until the mixture looks even.
- Add the eggs and milk. Whisk in the eggs and yolk, then the evaporated milk and vanilla. Mix until smooth, but don't whip in air.
- Fill the crust. Set the pie plate on a baking sheet, then pour in the filling. The sheet makes it easier to move without spilling.
- Bake hot first. Bake at 425°F for 15 minutes to set the crust.
- Lower the heat. Turn the oven to 350°F and bake 40 to 50 minutes more. Shield the crust edge with foil if it darkens early.
- Check doneness. The edges should look set and slightly puffed. The center 2 to 3 inches should still wobble gently when you nudge the pan.
- Cool slowly. Cool the pie on a rack for at least 2 hours. The center firms up as it cools.
- Chill. Cover and refrigerate the pie once it's cool.
Because the filling is an egg custard, make sure it's fully baked. FoodSafety.gov lists 160°F as the safe minimum internal temperature for egg dishes. A pie that's set at the edges and only gently wobbly in the center is well past that point.
Pumpkin pie recipe swaps
| Swap | How to do it | What changes |
|---|---|---|
| Fresh pumpkin | Use 1 3/4 cups roasted, very well-drained sugar pumpkin puree | Lighter flavor; drain well or the pie gets watery |
| Sweetened condensed milk | Use 1 can (14 oz) instead of evaporated milk and skip the sugar | Sweeter, denser filling |
| Heavy cream | Use 1 1/2 cups instead of evaporated milk | Richer, softer custard |
| Dairy-free | Use full-fat coconut milk | Light coconut flavor |
| Maple | Replace the brown sugar with 1/2 cup maple syrup | Softer set; bake a few minutes longer |
Fixes for common pumpkin pie problems
| Problem | Likely cause | Fix next time |
|---|---|---|
| Crack across the top | Overbaked or cooled too fast | Pull it while the center still wobbles; cool away from drafts |
| Soggy bottom crust | Low oven rack skipped, or crust not chilled | Bake on the lower rack and chill the crust first |
| Watery filling | Wet fresh puree | Drain fresh puree in a strainer for an hour |
| Grainy texture | Baked too hot for too long | Lower to 350°F after the first 15 minutes |
| Pale, dull flavor | Old spices | Buy fresh ground spices each season |
A small crack is still delicious. Cover it with whipped cream and no one will know.
Make ahead and storage
Pumpkin pie is a great make-ahead dessert. Bake it one or two days before the holiday so your oven is free for the turkey and sides.
It does need the fridge. The USDA Food Safety and Inspection Service advises refrigerating perishable foods within 2 hours, or within 1 hour if it's hotter than 90°F. Once the pie has cooled, cover it and chill it.
| Storage | How long | Source guideline |
|---|---|---|
| Fridge, covered | 3 to 4 days | FoodSafety.gov cold storage chart |
| Freezer, wrapped | 1 to 2 months | Same chart; thaw in the fridge |
| Out for serving | 2 hours or less | Then back into the fridge |
To freeze it, chill the baked pie first, then wrap it tightly in plastic and foil. Thaw it overnight in the fridge.
Pumpkin pie toppings and serving ideas
- Whipped cream: Whip 1 cup heavy cream with 2 tablespoons sugar and a splash of vanilla. For peak stages and a stabilized version that holds on a make-ahead pie, see how to make whipped cream.
- Maple whipped cream: Use maple syrup in place of the sugar.
- Candied pecans: Toast pecans with butter and brown sugar, then cool and scatter them on top.
- Gingersnap crust: Press 1 1/2 cups crushed gingersnaps with 5 tablespoons melted butter into the pan and bake 8 minutes before filling.
Serving more than one pie? See our dessert ideas for Thanksgiving, or bake a sweet potato pie to compare side by side.
Put pie day on the calendar
Pumpkin pie is easiest when it has a set day on the schedule. These printables help you plan the bake and save the recipe.
- Meal Planner & Grocery List: Thanksgiving Edition, $4.99. Put the pie on the cooking timeline and add pumpkin, evaporated milk and spices to the shopping list.
- Family Recipe Binder, $6.99. Copy your pumpkin pie onto a recipe page, swaps and all.
- Holiday Season Bundle, $15.99 (was $25.94). It packs six holiday printables into one download, from gift budgeting to weekly meals.
Shop the full holiday collection or browse every printable in Printables. Want a freebie? Join our list and we'll email the Holiday Budget Starter Kit, three US Letter pages.
Keep baking
- Classic pecan pie
- How to make pie crust
- Christmas desserts
- How to plan Thanksgiving dinner
- Recipe card template
Out of the spice blend? Mix your own with our pumpkin pie spice recipe, which takes five pantry spices and about two minutes.
Plan the feast on paper
Your Thanksgiving timeline, guest list and grocery list in one place
The Thanksgiving Edition of our Meal Planner & Grocery List, in a warm harvest design: map the day on the Thanksgiving Day timeline, track who brings what on the guest & dish sign-up, and shop once with the aisle-sorted grocery list. Print it at home tonight.
- Thanksgiving Day timeline that works backwards from dinner
- Guest & dish sign-up
- Grocery list sorted by aisle, plus pantry and freezer pages
Thanksgiving and Christmas planners together: the Holiday Quick-Start Pack, $7
Frequently asked questions
What is the easiest pumpkin pie recipe? The easiest pumpkin pie recipe uses canned puree: whisk a 15-ounce can of pumpkin with a 12-ounce can of evaporated milk, 2 eggs plus 1 yolk, 3/4 cup sugar and spices. Pour it into an unbaked 9-inch crust and bake at 425°F for 15 minutes, then 350°F for 40 to 50 minutes.
How do you know when pumpkin pie is done? Pumpkin pie is done when the edges look set and slightly puffed and the center 2 to 3 inches still wobble gently. The center finishes setting as the pie cools, so pulling it at this point prevents cracks.
Why did my pumpkin pie crack? Pumpkin pie usually cracks because it was overbaked or cooled too quickly. Take it out while the center still jiggles slightly and let it cool on a rack away from drafts.
Can I use fresh pumpkin instead of canned? Yes, you can use about 1 3/4 cups of roasted sugar pumpkin puree in place of one can. Drain it well in a strainer first, because fresh puree holds more water and can make the pie soggy.
Is pumpkin puree the same as pumpkin pie filling? No, pumpkin puree is plain cooked pumpkin, while pumpkin pie filling already has sugar and spices added. This recipe uses plain puree so you control the sweetness and spice.
Can I use sweetened condensed milk instead of evaporated milk? Yes, use one 14-ounce can of sweetened condensed milk and leave out the sugar. The pie will be sweeter and a little denser than one made with evaporated milk.
Does pumpkin pie need to be refrigerated? Yes, pumpkin pie needs to be refrigerated because it is an egg and milk custard. Chill it within 2 hours of baking and keep it covered in the fridge for 3 to 4 days, following the FoodSafety.gov cold storage chart.
How far ahead can I make pumpkin pie? You can bake pumpkin pie one or two days before the holiday and keep it covered in the fridge. Writing the bake day on the Meal Planner & Grocery List: Thanksgiving Edition keeps it from colliding with the turkey on oven day.
Can you freeze pumpkin pie? Yes, baked pumpkin pie can be frozen for 1 to 2 months. Chill it first, wrap it tightly in plastic and foil, and thaw it overnight in the fridge before serving.
How do I keep the crust from getting soggy? Bake the pie on the lower oven rack and start it at 425°F for 15 minutes to set the crust. Chilling the unbaked crust before you fill it also helps it stay crisp.
How can I save my family's pumpkin pie recipe? Copy it into the Family Recipe Binder from HomeBase Paper Co., including the spice mix and any swaps your family likes. A printed page is easy to share with whoever bakes next year.
Free printable
Host without the scramble: get the free Thanksgiving checklist
A printable week-by-week Thanksgiving countdown, from the guest list and menu to the day-of timeline. You'll also get our weekly HomeBase email with simple holiday planning, budgeting and hosting tips.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov
