The Best Classic Homemade Pumpkin Pie Recipe

Welcome to your ultimate pumpkin pie guide! This from-scratch classic delivers a creamy, perfectly spiced filling in a flaky crust with an optional caramel–pecan drizzle that takes it over the top.

Why You’ll Love This Pumpkin Pie

This recipe simplifies baking, making it perfect for busy parents and beginners alike. You’ll cherish the rich, creamy texture and warm, inviting spices of this classic.

• Quick & straightforward: Beginner-friendly steps with reliable results.
• Rich & perfectly spiced: Custard-smooth filling with warm, cozy spices.
• Holiday crowd-pleaser: A timeless dessert that never disappoints.
• Versatile: Great for celebrations—or anytime you crave comfort.

Ingredients

Making a delightful pumpkin pie begins with quality ingredients. Here’s what you’ll need for this classic dessert, along with an optional, decadent caramel pecan topping.

For the Pumpkin Pie

• 1 (9-inch) Homemade pie crust, or store-bought, deep dish, unbaked
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 (15-ounce) can canned pumpkin or fresh pumpkin puree
• 1 (12-ounce) can evaporated milk

For the Caramel Pecan Topping (Optional)

• ½ cup light brown sugar, packed
• 2 tablespoons heavy whipping cream
• 1 tablespoon light corn syrup
• 1 tablespoon butter
• ½ cup chopped pecans
• ½ teaspoon vanilla extract
• Pinch of salt (optional, to balance sweetness)

Notes & Substitutions

• Crust: Deep-dish store-bought saves time; homemade is great if you prefer. No blind baking needed here.
• Pumpkin: Canned is consistent; fresh works if very well-drained and thick.
• Evaporated milk swaps: Heavy cream or half-and-half work (texture may vary slightly).
• Spices: Use listed spices or a pumpkin pie spice blend of your choice.

Equipment

You won’t need many specialized tools to create this fantastic pumpkin pie.

• 9-inch deep dish pie plate
• Large mixing bowls
• Whisk or electric mixer
• Small saucepan (for the optional topping)
• Wire cooling rack

Instructions

Creating this delicious pumpkin pie is a breeze with these simple, step-by-step instructions. You will love how easy it is to achieve a professional-looking and tasting pie.

Prepare the Pie

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk eggs until smooth. Whisk in pumpkin.
3. In a small bowl, combine sugar, cinnamon, salt, ginger, cloves. Whisk dry mix into pumpkin mixture.
4. Gradually whisk in evaporated milk until smooth.
5. Pour filling into the unbaked deep-dish crust.

Bake the Pie

1. Bake at 425°F for 15 minutes (this sets the crust and custard).
2. Reduce oven to 350°F (175°C) and bake 40–50 minutes more, until the edges are set and the center has a slight jiggle.
3. An alternative doneness check: a knife inserted near the center should come out clean.
4. Transfer to a wire rack and let cool completely before slicing. Slow, room-temperature cooling helps the custard set and prevents cracks.

Make the Caramel Pecan Topping (Optional)

1. In a small saucepan over medium heat, combine brown sugar, cream, corn syrup, butter; bring to a gentle boil, stirring to dissolve sugar.
2. Simmer 1 minute, stirring constantly. Remove from heat.
3. Stir in pecans, vanilla, and a pinch of salt if desired.
4. Cool slightly to thicken, then spoon or drizzle over cooled pie slices.

Pro Tips & Troubleshooting

Pie Crust Perfection

• Use a deep-dish crust; shield edges with foil or a crust shield if they brown too quickly.

Achieving Perfect Doneness

• Look for set edges and a slight wobble in the center. The pie finishes setting as it cools.

Preventing Cracks

• Do not over-bake.
• Cool slowly at room temperature—avoid drafts and sudden temperature changes.

Fresh Pumpkin Purée

• Drain thoroughly (strain/squeeze) so the filling isn’t watery and sets properly.

Serving, Storage, & Variations

Serving Suggestions

• Top slices with fresh whipped cream.
• For a luxe finish, add the caramel–pecan topping or a light sprinkle of cinnamon sugar.
• A scoop of vanilla bean ice cream is a classic pairing.

Storage Instructions

• Cool to room temp, then refrigerate loosely covered for 3–4 days.

Freezing Instructions

• Cool completely, wrap tightly (plastic wrap, then foil), and freeze up to 3 months.
• Thaw overnight in the refrigerator.

Flavor Variations

• Spice twist: Add a pinch of nutmeg or allspice.
• Alternative crusts: Gingersnap or graham cracker crusts are delicious.
• Cheesecake swirl: Spread a thin layer of lightly sweetened cream cheese in the crust before pouring in the pumpkin filling.

Nutrition Information

This classic pumpkin pie offers a satisfying dessert option, providing a good source of Vitamin A from the pumpkin puree.

Frequently Asked Questions (FAQ)

Conclusion

You’ve got everything you need to bake a silky, perfectly spiced pumpkin pie with a flaky crust and the option to crown it with caramelized pecans. Preheat, whisk, bake, and get ready for a show-stopping dessert everyone will love.

Tried it? Rate the recipe ⭐⭐⭐⭐⭐ and drop a comment your tips and tweaks help other readers!

The Best Classic Homemade Pumpkin Pie Recipe

Enjoy a traditional homemade pumpkin pie with a flaky crust and a rich, spiced pumpkin filling. This recipe also includes an optional caramel pecan topping for an extra decadent touch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 8 slices

Calories 225 kcal

Equipment

• Large bowl
• Oven
• Pie plate
• Wire cooling rack

Ingredients

  

For the Pumpkin Pie

• 1 9-inch Homemade pie crust or store-bought, deep dish, unbaked
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 15 ounce can canned pumpkin or fresh pumpkin puree
• 12 ounce can evaporated milk

For the Caramel Pecan Topping

• 1/2 cup light brown sugar packed
• 2 tablespoons heavy whipping cream
• 1 tablespoon light corn syrup
• 1 tablespoon butter
• 1/2 cup chopped pecans
• 1/2 teaspoon vanilla extract

Instructions

 

Pumpkin Pie Instructions

• Preheat your oven to 425°F (220°C).
• In a large bowl, beat the eggs and pumpkin together. In a separate bowl, combine the granulated sugar, cinnamon, salt, ginger, and cloves, then add this mixture to the pumpkin and egg mixture.
• Gradually stir in the evaporated milk until fully combined, then carefully pour the pumpkin mixture into the unbaked pie shell.
• Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue to bake for another 40 to 50 minutes, or until the pie is set.
• To check for doneness, gently wiggle the pie; the center may have a slight jiggle but will set as it cools, or insert a sharp knife into the center—it should come out clean. Cool the pie completely on a wire rack before serving with whipped cream and caramel pecan topping, if desired.

Notes

The pie will continue to set as it cools, and can be checked for doneness with a gentle wiggle or by inserting a sharp knife into the center.