22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! This post may contain affiliate links. Read my full disclosure policy . If you’re looking for a pumpkin pie that sets beautifully, tastes absolutely delicious, and always gets a “wow,” this recipe delivers every time. Pumpkin pie is a Thanksgiving classic, and when it’s made well, it’s hard to beat—a silky, warmly spiced pumpkin filling baked into a flaky, buttery crust. But for a dessert that seems so simple, pumpkin pie can be surprisingly finicky. Over the years, I’ve tried dozens of recipes and run into just about every issue: fillings that won’t set, unsightly cracks, and soggy crusts. Let’s just say the person who coined the phrase “easy as pie” had clearly never baked a pumpkin pie! The good news is that all that testing paid off. This pumpkin pie recipe checks every box: a crisp, sturdy crust, a smooth, rich filling, and no cracks. And the best part? It’s truly easy to make. If you’re planning your dessert lineup for the holidays, don’t miss my pecan pie , sweet potato pie , or apple crisp —they’re all wonderful alongside this pumpkin pie. “I’ve been baking pumpkin pie for what seems like an eternity. The custard always cracks. Not this time…it’s absolutely delicious!” What You’ll Need To Make Homemade Pumpkin Pie Pie Crust – Use a homemade pie crust or store-bought—whichever you prefer. If using store-bought, opt for the frozen kind in an aluminum pie pan; it’s easier to blind bake and less likely to shrink. Pumpkin – Adds rich flavor and a smooth texture. For the best results, go with Libby’s canned pumpkin puree. Egg & egg yolks – The whole egg binds the filling, while the yolks bring extra richness and a silky texture. Granulated sugar & Light brown sugar – A combination of sugars adds complex sweetness; the brown sugar lends a deeper, molasses-like flavor. All-purpose flour – Slightly thickens and stabilizes the filling to prevent unsightly cracks. Spices (ground cinnamon, ginger, nutmeg, cloves, black pepper) – This classic pumpkin pie spice blend gives the dessert its warm, signature flavor, with just a hint of heat from the black pepper. Evaporated milk – Makes the filling creamy and smooth, giving the pie a luscious, velvety texture. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Blind bake the crust. If you’re using a store-bought crust, just follow the package directions. For homemade dough, fit it into a 9-inch deep-dish pie pan and chill it. Line the chilled crust with parchment, fill it with pie weights (or dried beans), and bake at 375°F until the edges look set. Remove the weights and bake a bit longer until the bottom looks dry and lightly golden. Then drop the oven temp to 325°F and you’re ready for the filling. Pro Tip: Blind baking—or baking the crust before the filling goes in—gives it a head start so it stays nice and crisp once the wet pumpkin filling is added. Step 2: Make the filling . In a large bowl, combine the pumpkin, egg, egg yolks, both sugars, the flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until the mixture is smooth. Step 3: Assemble and bake. Pour the filling into the warm, pre-baked crust and bake for 50 to 60 minutes, or until the center is just set. Let the pie cool on a wire rack until it reaches room temperature. Step 4: Serve. Slice and serve right away, or refrigerate the pie for up to a day before serving. For longer storage, you can freeze pumpkin pie for up to 1 month—just wrap it well. Enjoy! More Holiday Desserts You’ll Love Pumpkin Cheesecake Bourbon Pecan Pie Chocolate Pecan Pie Perfect Pumpkin Pie Ingredients US Customary Metric 1 homemade pie crust or 9-inch deep-dish frozen pie crust shell thawed 1 (15-oz) can pure pumpkin (about 1¾ cups) 3 large eggs yolks ½ cup granulated sugar ½ cup (packed) light brown sugar 2 tablespoons all-purpose flour ½ teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground nutmeg

⅛ teaspoon ground cloves ⅛ teaspoon ground black pepper 1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it) Blind Bake the Crust: If you’re using a store-bought frozen crust, follow the blind-baking instructions on the package. If you’re using a homemade crust, roll out the dough and gently fit it into a 9-inch deep-dish pie pan, making sure it’s snug against the bottom and sides. Chill the crust for at least 30 minutes. Meanwhile, preheat the oven to 375°F and set an oven rack in the middle position. Place the chilled crust on a baking sheet (it makes it much easier to move in and out of the oven). Line the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Remove the crust from the oven, lift out the parchment and weights, and tent the edges with a few strips of foil folded in half lengthwise to keep them from getting too dark. Return the crust to the oven and bake for another 15 to 20 minutes, until the bottom looks dry and lightly golden. If it puffs up a bit, just press it down gently with a flat spatula—try not to puncture it. Remove the foil, but keep it nearby in case you need it again later. After blind-baking the crust, reduce the oven temperature to 325°F. Make the Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust. Bake and cool: Bake the pie for 50 to 60 minutes (at 325°F ), until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve. Nutrition Information This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & Tarts Freezer-Friendly Add a Comment Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed. My go to recipe every time mom asks. Issue? Just one and its all mom’s fault. If you believe her your pie would serve 4-6 only. I make a 10.5 inch deep dish and 1.5x the recipe and that pie serves 8… its sooooooo much pie… im glad its delicious cuz its like I said soooooo much pie — Michelle on April 4, 2026 Reply My go to recipe every time mom asks. Issue? Just one and its all mom’s fault. If you believe her your pie would serve 4-6 only. I make a 10.5 inch deep dish and 1.5x the recipe and that pie serves 8… its sooooooo much pie… im glad its delicious cuz its like I said soooooo much pie — Michelle on April 4, 2026 This is the best pumpkin pie recipe! Could I make it crustless? — Marisa on January 31, 2026 Reply Glad you like it! It will be more like a pudding, and you won’t be able to cut it into slices, but other than that, it should be fine to make crustless. — Jennifer Segal on February 3, 2026 Reply This is the best pumpkin pie recipe! Could I make it crustless? — Marisa on January 31, 2026 Glad you like it! It will be more like a pudding, and you won’t be able to cut it into slices, but other than that, it should be fine to make crustless. — Jennifer Segal on February 3, 2026 Reply Glad you like it! It will be more like a pudding, and you won’t be able to cut it into slices, but other than that, it should be fine to make crustless. — Jennifer Segal on February 3, 2026 I’ve made this pie many times now and it’s easy and always turns out great. I’ve made it with fresh, roasted pumpkin, left chunky, and canned/smooth and both ways are delicious. What I have found is that with all of the spices, the pie is much better and more flavorful on day 2 or 3–so whenever I plan on serving it, I make it 1-2 days ahead of time and keep it refrigerated. — Silvia on January 6, 2026 Reply I’ve made this pie many times now and it’s easy and always turns out great. I’ve made it with fresh, roasted pumpkin, left chunky, and canned/smooth and both ways are delicious. What I have found is that with all of the spices, the pie is much better and more flavorful on day 2 or 3–so whenever I plan on serving it, I make it 1-2 days ahead of time and keep it refrigerated. — Silvia on January 6, 2026 There are so many “best pumpkin pie” recipes out there. I always made your recipe And since I make it several times thru fall and winter, decided to try some of the others. My grandson and daughter love pumpkin pie. This year, I switched back to your recipe and waited for any reaction or comments. Both my grandson, daughter and I declare that yours is best! They knew immediately there was a difference in this pie. So…I intend to stick with your pumpkin pie and pecan pie and not be swayed by others claiming “best”. It is fun to try different recipes but when one is just perfect…❤️ — Jennie on December 1, 2025 Reply There are so many “best pumpkin pie” recipes out there. I always made your recipe And since I make it several times thru fall and winter, decided to try some of the others. My grandson and daughter love pumpkin pie. This year, I switched back to your recipe and waited for any reaction or comments. Both my grandson, daughter and I declare that yours is best! They knew immediately there was a difference in this pie. So…I intend to stick with your pumpkin pie and pecan pie and not be swayed by others claiming “best”. It is fun to try different recipes but when one is just perfect…❤️ — Jennie on December 1, 2025 I did not like the texture with evaporated milk. Condensed milk is much better! — Anita on November 28, 2025 Reply I did not like the texture with evaporated milk. Condensed milk is much better! — Anita on November 28, 2025 Hi Jenn, I’m in Germany where we don’t have evaporated milk…all the online sources say that German unsweetened condensed milk can be substituted. What percentage fat is in evaporated milk? Thanks, Mags — Mags on November 28, 2025 Reply Hi Mags, It looks like evaporated milk has two grams of fat per serving. — Jennifer Segal on November 28, 2025 Reply Hi Jenn, I’m in Germany where we don’t have evaporated milk…all the online sources say that German unsweetened condensed milk can be substituted. What percentage fat is in evaporated milk? Thanks, Mags — Mags on November 28, 2025 Hi Mags, It looks like evaporated milk has two grams of fat per serving. — Jennifer Segal on November 28, 2025 Reply Hi Mags, It looks like evaporated milk has two grams of fat per serving. — Jennifer Segal on November 28, 2025