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A close-up shot of the creamy pumpkin pie filling being whisked in a glass bowl. The ingredients for this homemade pumpkin pie recipe are simple and delicious.

Pumpkin Pie Recipe: The Only Guide You'll Ever Need

The only Pumpkin Pie Recipe you'll ever need! This guide delivers a foolproof, creamy, and crack-free pumpkin pie with a perfectly spiced filling and a flaky crust. Perfect for Thanksgiving and holiday gatherings every time.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 (9-inch) unbaked pie crust Store-bought or homemade
For the Filling
  • 1 can (15 ounce) 100% pure pumpkin puree
  • 1 can (14 ounce) sweetened condensed milk
  • 2 large eggs Room temperature
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt

Equipment

  • 1 9-inch pie dish
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Baking sheet

Instructions
 

Prepare and Blind Bake Crust
  1. Preheat oven to 425°F (220°C). Press pie dough into a 9-inch pie plate and crimp the edges.
  2. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove parchment and weights, then bake for another 5-7 minutes until pale golden. Set aside.
Mix and Bake
  1. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, and eggs until smooth. Whisk in cinnamon, ginger, nutmeg, cloves, and salt until fully combined.
  2. Pour the filling into the pre-baked crust. Place on a baking sheet and bake at 425°F for 15 minutes. Reduce heat to 350°F (175°C) and bake for 35-45 minutes more, or until the center has a slight jiggle.
Cool and Serve
  1. Let the pie cool on a wire rack for at least 2 hours. This step is crucial for the filling to set properly.
  2. Serve at room temperature or chilled. Store leftovers covered in the refrigerator for up to 4 days.

Notes

Do not overbake! A slight jiggle in the center is perfect. The pie will continue to set as it cools.
Use pure pumpkin puree, not pumpkin pie filling, as the filling already contains sugar and spices.
Serve with whipped cream for a classic touch.
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