The Best Pumpkin Pie Recipe

Flaky crust, creamy pumpkin filling, and warming spices make this homemade pumpkin pie recipe a must for your Thanksgiving dessert table.

5 from 2 votes

Prep Time 2 15

Cook Time 55

Total Time 3 10

Servings 8 servings

Preheat the oven to 425°F with a rack in the center.
In a large bowl, whisk together the eggs then whisk in the sugar, pumpkin purée, pumpkin pie spice and 1/2 teaspoon kosher salt. Gradually whisk in evaporated milk.
Pour the pumpkin mixture into the unbaked pie shell.
Bake the pie for 15 minutes, then reduce the oven temperature to 350°F and continue baking until the center is set and a toothpick inserted into the center comes out clean, about 40 minutes.
Remove the pie from the oven and let it cool on a rack for a minimum of 2 hours. (If not serving, store in the refrigerator tented with foil.)
When ready to serve, cut the pie into slices and top with whipped cream.

This recipe makes enough filling for a 9-inch deep-dish pie (2–2½ inches deep). If you use a standard pie plate, you'll have too much filling. And if you’re using a store-bought crust, double-check that it’s labeled “deep dish.”
If you’re using a frozen crust, you can pour the pumpkin filling right into it; no need to thaw it first.
Don’t open the oven door when you lower the temperature from 425°F to 350°F. That blast of cool air can cause cracks to form in the custard.
I like to top my pumpkin pie with swirls of homemade whipped cream, but if you really want to take it over the top, add a handful of sugared cranberries for a little sparkle and tang.
To make ahead: Bake the pie completely, then let it cool at room temperature for at least 2 hours. Once cool, cover it loosely with foil or plastic wrap and refrigerate for up to 3 days.
To freeze: You can absolutely freeze pumpkin pie. Once cooled, wrap the whole pie (or individual slices) tightly in plastic wrap, then a layer of foil. This helps prevent freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
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