This is the best easy pumpkin pie recipe from scratch, a must-try for your Thanksgiving dessert. It features a buttery, crisp, and flaky pie crust with a smooth, creamy filling made with very few ingredients for a perfectly set texture that does not crack. Flavored with warm fall spices, it melts in your mouth and tastes incredibly comforting. Simple to make, it brings all the cozy flavors of fall to your table.
If you’re looking for a pumpkin pie recipe that’s so easy to make, this is the one. It features a homemade buttery, crisp, and slightly flaky pie crust paired with a smooth, creamy filling that truly highlights the pumpkin, the star of fall.
This pie requires very few ingredients and almost never cracks, unlike other recipes. Flavored with warm spices like cinnamon, ginger, nutmeg, a hint of clove, and a touch of vanilla reminiscent of gingerbread, it’s comforting and indulgent, perfect for your holiday dessert. It will be a hit with friends and family.
This recipe is adapted from the famous Libby’s pumpkin pie recipe found on the back of their canned pumpkin. I make it with my homemade pumpkin puree, but you can also use canned. I’ve tried many recipes, but this one is foolproof, giving a filling that is both creamy and perfectly set.
Table of Contents
Tips and Tricks for Making the Perfect Pumpkin Pie
Pumpkin puree: Canned pumpkin, with Libby’s pumpkin puree being the most popular, works perfectly for this recipe. You can also use homemade squash puree, baking pumpkin gives the perfect texture. Make it one to three days in advance and store it in the fridge. I usually roast the squash in the oven, but if you’re short on time, steaming it before blending works too. If your squash is extra watery, let it drain in a fine sieve.
Blind bake crust: To keep the crust from getting soggy and ensure it cooks evenly, pre-bake it until lightly golden. You can also do a full blind bake until the crust is golden and crispy. I like to prep it a few hours ahead and let it cool completely before adding the filling, though you can fill it right away if needed.
Pro tip: Tap the pan gently to remove air bubbles and smooth the filling before baking.
Mix, don’t whisk: Do not over-whisk the mixture to prevent it from puffing up during baking. Mix just enough until the mixture is smooth.
Spices: Feel free to adjust the spices to your taste, but stick to the classics: cinnamon, ginger, nutmeg, and cloves. I’m sharing the perfect spice ratios so your pumpkin pie is beautifully flavorful without the spices overpowering it or becoming too strong. You can also use store-bought pumpkin spice. I’ll share my homemade version soon. It’s so easy to make.
Cooling and serving: Let the pumpkin pie cool completely before slicing to get clean, perfect slices. Serve each slice with a generous dollop of whipped cream. It makes it even more indulgent.
Choosing the pan: It’s best to use a metal pie dish, as it conducts heat better and ensures even baking. I used a 26×4 cm (10×1.5‑inch) deep dish pie dish, but this recipe works perfectly in a 23×5 cm (9×2‑inch) pie dish, which will give slightly more generous slices. Of course, you can use whichever pan you normally use.
Ingredients
Note: Find the printable recipe card at the end of the article.
For a 26×4 cm (10×1.5-inch) deep dish pie dish, or a 23×5 cm (9×2-inch) deep dish pie dish.
Pie Dough:
You’ll have some leftover dough to make cookies for decorating the pie.
See the dedicated pie crust recipe for all the tips on crimping the edges, blind baking, and more. You will learn how to get that perfect, buttery, crisp crust every time, plus little tricks that make your pie look as amazing as it tastes.
- 300 g all-purpose flour (10.5 oz)
- 180 g cold unsalted butter, cut into small cubes (6.3 oz)
- 1 level tablespoon granulated sugar (optional – adds flavor)
- 1/2 teaspoon salt
- 1 egg yolk (optional – for a richer, more flavorful crust)
- 1/2 teaspoon vinegar (optional – helps with preservation)
- 60 ml cold water (2 fl oz) – more or less depending on flour absorption and butter quality
Egg Wash (optional):
- 1 egg yolk
- 1/2 teaspoon milk
Pimpkin Pie Filling:
- 425 g pumpkin puree (15 oz) – homemade or canned – Check out my homemade pumpkin puree recipe
- 1 can sweetened condensed milk (397 g / 14 oz)
- 3 large eggs
- 20 g dark brown sugar (optional, adds caramel flavor) (0.7 oz)
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 2 pinches of salt
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves (optional)
How to Prepare the Best Pumpkin Pie
Prepare the Pumpkin Puree
Check my pumpkin puree recipe
1. Wash the pumpkin, cut it in half, and scoop out the seeds.
2. Place the pumpkin halves on a baking sheet lined with parchment paper, flesh side down, and bake at 200 °C (400 °F) for 45 minutes to 1 hour, or until very tender.
3. If you’re short on time, you can steam the peeled and chopped pumpkin before blending.
4. Once cooked and slightly cooled, scoop out the flesh and blend until very smooth.
Note: If using a pumpkin variety with more water, let the puree drain through a fine-mesh sieve.
5. Let the puree cool completely before using.
Pie Crust
Prepare the pie crust according to my recipe and line your pan following the steps. You’ll see how to crimp the pie edge for an authentic pumpkin pie. If you don’t want to blind bake, chill the pan in the refrigerator for about 20 minutes before filling. Prick the bottom and sides with a fork.
For blind baking, cover the dough in the pan with crumpled parchment paper, letting it extend over the edges. Fill with pie weights or chickpeas. Bake in a preheated oven at 190°C (375°F).
- For a full bake, bake until the crust is golden, about 50 minutes. As soon as the edges are lightly golden, remove the pan from the oven, take out the parchment paper and weights, then return the pan to the oven. If the edges brown too quickly, cover them with aluminum foil. Ten minutes before the end of baking, brush the bottom and edges with an egg yolk mixed with a few drops of milk, then return the pan to the oven to finish baking. Let cool completely before filling.
- For a partial bake, bake until lightly golden, remove the pan from the oven, then fill immediately.
Prepare the Filling
Preheat the oven to 170°C (340°F).
1. In a large bowl, gently mix the eggs with the sugar, spices, salt, and vanilla extract. Avoid whisking vigorously. Add the sweetened condensed milk and stir until combined.
2. Fold in the pumpkin puree just enough to get a smooth, homogeneous mixture.
Baking the pumpkin pie
1. Pour the filling into the prepared pie crust. Gently tap the pan on the countertop to release any air bubbles and smooth the surface.
2. Bake in the preheated oven for 40 to 55 minutes, or until the filling is fully set.
Note: Keep an eye on it towards the end to avoid overbaking, which can make the filling too firm and increase the risk of cracks.
3. Let the pie cool completely before slicing. As it cools, a shiny syrup may form on top, giving the pie a beautiful finish.
4. Serve with a bowl of whipped cream or add a rosette or quenelle on each slice. You can also decorate with cookies made from the leftover pie dough, as described below.
Decorative Pumpkin Pie Cookies
With the leftover pie dough, you can make small cookies to decorate the pie.
1. Roll out the dough to 3 mm (about 1/8 inch) thick on a Silpat or a lightly floured work surface, then cut out autumn-themed shapes with cookie cutters.
2. Place on a baking sheet lined with a perforated Silpat mat.
3. Bake at 190°C (375°F) for fifteen minutes until lightly colored.
4. Remove from the oven and brush with an egg yolk mixed with 1/2 teaspoon milk.
5. Return to the oven for ten minutes to brown them well, then let cool before storing.
How to store pumpkin pie
Refrigerator storage: Pumpkin pie can be stored in the refrigerator for 3 to 4 days, either covered with plastic wrap or placed in an airtight container.
Freezer storage: The pie can be frozen for up to 2 months. Place the whole pie or individual slices on a baking sheet and freeze for 1 hour. Then wrap tightly in plastic wrap and place in a freezer-safe bag. To enjoy, thaw in the refrigerator for several hours or overnight before serving.
How to prevent cracks in pumpkin pie
With this recipe using sweetened condensed milk, pumpkin pie rarely cracks, unlike many other recipes. The filling should be set and no longer jiggle, unless you prefer a creamier texture. In that case, leave the center just slightly wobbly; it will firm up as it cools. Keep an eye on the pie toward the end of baking to avoid overcooking. Give the pan a gentle shake. The filling should no longer move.
If needed, you can test for doneness by inserting a wooden skewer into the center, but only do this carefully, as it can sometimes cause cracks.
The Best Easy Pumpkin Pie Recipe
EQUIPEMENTS
- 26 cm pie dish
INGREDIENTS
For a 26x4 cm (10x1.5-inch) deep dish pie dish, or a 23x5 cm (9x2-inch) deep dish pie dish.
Pie Dough:
- You’ll have some leftover dough to make cookies for decorating the pie. See the dedicated pie crust recipe for all the tips on crimping the edges, blind baking, and more. You will learn how to get that perfect, buttery, crisp crust every time, plus little tricks that make your pie look as amazing as it tastes.
- 300 g all-purpose flour
- 180 g cold unsalted butter cut into small cubes
- 1 level tablespoon granulated sugar optional - adds flavor
- 1/2 teaspoon salt
- 1 egg yolk optional - for a richer, more flavorful crust
- 1/2 teaspoon vinegar optional - helps with preservation
- 60 ml cold water more or less depending on flour absorption and butter quality
Egg Wash (optional):
- 1 egg yolk
- 1/2 teaspoon milk
Pimpkin Pie Filling:
- 425 g pumpkin puree homemade or canned - Check out my homemade pumpkin puree recipe
- 1 can sweetened condensed milk 397 g / 14 oz
- 3 large eggs
- 20 g dark brown sugar optional, adds caramel flavor
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 2 pinches of salt
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves optional
PREPARATION
Prepare the Pumpkin Puree
- Check my pumpkin puree recipe
- Wash the pumpkin, cut it in half, and scoop out the seeds.
- Place the pumpkin halves on a baking sheet lined with parchment paper, flesh side down, and bake at 200 °C (400 °F) for 45 minutes to 1 hour, or until very tender.
- If you’re short on time, you can steam the peeled and chopped pumpkin before blending.
- Once cooked and slightly cooled, scoop out the flesh and blend until very smooth.
- Note: If using a pumpkin variety with more water, let the puree drain through a fine-mesh sieve.
- Let the puree cool completely before using.
Pie Crust
- Prepare the pie crust according to my recipe and line your pan following the steps. You’ll see how to crimp the pie edge for an authentic pumpkin pie. If you don’t want to blind bake, chill the pan in the refrigerator for about 20 minutes before filling. Prick the bottom and sides with a fork.
- For blind baking, cover the dough in the pan with crumpled parchment paper, letting it extend over the edges. Fill with pie weights or chickpeas. Bake in a preheated oven at 190°C (375°F).
- For a full bake, bake until the crust is golden, about 50 minutes. As soon as the edges are lightly golden, remove the pan from the oven, take out the parchment paper and weights, then return the pan to the oven. If the edges brown too quickly, cover them with aluminum foil. Ten minutes before the end of baking, brush the bottom and edges with an egg yolk mixed with a few drops of milk, then return the pan to the oven to finish baking. Let cool completely before filling.
- For a partial bake, bake until lightly golden, remove the pan from the oven, then fill immediately.
Prepare the Filling
- Preheat the oven to 170°C (340°F).
- In a large bowl, gently mix the eggs with the sugar, spices, salt, and vanilla extract. Avoid whisking vigorously. Add the sweetened condensed milk and stir until combined.
- Fold in the pumpkin puree just enough to get a smooth, homogeneous mixture.
Baking the pumpkin pie
- Pour the filling into the prepared pie crust. Gently tap the pan on the countertop to release any air bubbles and smooth the surface.
- Bake in the preheated oven for 40 to 55 minutes, or until the filling is fully set.
- Note: Keep an eye on it towards the end to avoid overbaking, which can make the filling too firm and increase the risk of cracks.
- Let the pie cool completely before slicing. As it cools, a shiny syrup may form on top, giving the pie a beautiful finish.
- Serve with a bowl of whipped cream or add a rosette or quenelle on each slice. You can also decorate with cookies made from the leftover pie dough, as described below.
Decorative Pumpkin Pie Cookies
- With the leftover pie dough, you can make small cookies to decorate the pie.
- Roll out the dough to 3 mm (about 1/8 inch) thick on a Silpat or a lightly floured work surface, then cut out autumn-themed shapes with cookie cutters.
- Place on a baking sheet lined with a perforated Silpat mat.
- Bake at 190°C (375°F) for fifteen minutes until lightly colored.
- Remove from the oven and brush with an egg yolk mixed with 1/2 teaspoon milk.
- Return to the oven for ten minutes to brown them well, then let cool before storing.
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