This easy pumpkin pie recipe features a buttery, flaky crust with a silky-smooth filling that doesn’t crack. Flavored with warm fall spices, it’s a comforting Thanksgiving dessert that’s simple to make and full of classic fall flavor.
If you’re looking for a pumpkin pie recipe that’s incredibly 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 lets the pumpkin flavor shine.
This pie requires very few ingredients, and the filling doesn’t crack thanks to the sweetened condensed milk, which gives it a signature silky-smooth texture. It’s flavored with warm spices like cinnamon, ginger, nutmeg, a hint of clove, and a touch of vanilla, making it rich, comforting, and perfect for your holiday table.
This recipe is adapted from the famous Libby’s pumpkin pie recipe found on the back of their canned pumpkin. I like to make it with my homemade pumpkin puree, but store-bought canned pumpkin works just as well. I’ve tested many versions over the years, and I keep coming back to this one because it consistently delivers a creamy filling that is perfectly set without cracking.
Table of Contents
Why You’ll Love This Pumpkin Pie
- Foolproof filling: Thanks to the sweetened condensed milk, the custard filling turns out silky smooth and sets beautifully without cracking.
- Quick and simple: Made with just a few basic ingredients and minimal prep time, this is an easy Thanksgiving dessert that doesn’t require complicated steps.
- Rich fall flavor: Warm spices like cinnamon, ginger, nutmeg, and cloves complement the pumpkin puree and give the filling its classic fall flavor.
- Crisp, buttery crust: Blind-baking the pie crust helps ensure a crisp, buttery base and prevents a soggy bottom.
Ingredients
Note: Find the printable recipe card at the end of the article.
Fits a 26 × 4 cm (10 × 1½-inch) deep-dish pie pan or a 23 × 5 cm (9 × 2-inch) deep-dish pie pan.
Pie Dough
You will have a little leftover dough to make small baked shapes or leaves for decorating the top of the pie.
See my dedicated pie crust recipe for all the tips on crimping the edges, blind baking, and getting a buttery, crisp crust every time.
- 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 crust)
- 1/2 teaspoon white vinegar (optional, helps with preservation)
- 60 ml cold water (2 fl oz) – adjust slightly depending on how much water the flour absorbs
Egg Wash (optional):
- 1 egg yolk mixed with 1/2 teaspoon milk
Pumpkin 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, at room temperature
- 20 g dark brown sugar (1 ½ tbsp – 0.7 oz / optional, adds a subtle caramel note)
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves (optional)
- 2 pinches salt
How to Prepare the Best Pumpkin Pie
Prepare the Pumpkin Puree
Check out my pumpkin puree recipe for more details.
Wash the pumpkin, cut it in half, and scoop out the seeds.
Place the pumpkin halves flesh-side down on a parchment-lined baking sheet 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 a higher water content, let the pumpkin puree drain through a fine-mesh sieve.
Let the pumpkin puree cool completely before using.
Prepare and Blind Bake the Pie Crust
Prepare and line the pan: Prepare the pie crust according to my recipe and line your pan following the steps. You’ll learn how to crimp the edges for that classic, authentic look. If you prefer not to blind bake, chill the lined pan in the refrigerator for about 20 minutes before filling, then prick the bottom and sides with a fork.
Set up for blind baking: Cover the dough with crumpled parchment paper, letting it extend over the edges. Fill with pie weights or dried chickpeas, then bake in a preheated oven at 190°C (375°F).
- For a full blind bake: Bake until golden, about 50 minutes. As soon as the edges turn lightly golden, remove the pan from the oven, then remove the parchment paper and weights before returning 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 the egg wash (1 egg yolk mixed with a splash of milk), then return the pan to the oven to finish baking. Let cool completely before filling.
- For a partial blind bake: Bake until lightly golden, then remove the pan from the oven and take out the parchment paper and weights. Fill immediately with the pumpkin mixture.
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 until you have a smooth, homogeneous mixture.
Bake 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 toward the end of baking 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 dollop of whipped cream, or add a rosette or quenelle to 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 top of your pie.
Roll out the dough to 3 mm (about ⅛ inch) thick on a Silpat mat or a lightly floured work surface, then cut out autumn-themed shapes using cookie cutters.
Place the shapes on a baking sheet lined with a perforated Silpat mat.
Bake at 190°C (375°F) for 15 minutes, until lightly colored.
Remove from the oven and brush with the egg wash (1 egg yolk mixed with ½ teaspoon milk).
Return to the oven for about 10 minutes, until golden brown, then let cool completely on a wire rack before decorating your pie.
Tips for Success
- Mix gently: Avoid over-whisking the filling mixture so it doesn’t puff up or crack while baking.
- Tap out air bubbles: Gently tap the filled pan on the countertop a few times before baking to smooth the surface and release trapped air.
- Choose a metal pan: A metal pie dish conducts heat efficiently and helps the crust bake evenly and stay crisp.
- Cool completely: Let the pie cool fully at room temperature before slicing for clean, neat slices and a lovely shiny finish.
How to Store Pumpkin Pie
Refrigerator storage: Store the baked pumpkin pie in the refrigerator for 3 to 4 days. Cover it loosely with plastic wrap or place it in an airtight container.
Freezer storage: You can freeze the pie for up to 2 months. Place the whole pie or individual slices on a baking sheet and freeze for about 1 hour, until firm. Then wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. Thaw in the refrigerator overnight before serving.
Pumpkin Pie FAQ: Frequently Asked Questions
Can I use canned pumpkin puree instead of homemade?
Yes, canned pumpkin puree, such as Libby’s, works wonderfully in this recipe. If you make homemade pumpkin puree, roasting the pumpkin gives it a rich flavor. If the puree has a high water content, let it drain through a fine-mesh sieve before using.
Do I need to blind bake the crust?
Blind baking helps keep the pie crust crisp and prevents it from becoming soggy when filled with the pumpkin custard. You can either partially or fully blind bake the crust, depending on your preference.
Can I prepare pumpkin pie ahead of time?
Absolutely. You can make the homemade pumpkin puree 1 to 3 days in advance and store it in the refrigerator. The baked pie can also be made a day ahead and stored in the refrigerator.
Can I adjust the spice levels?
Yes! Feel free to adjust the amounts to your taste. Stick to classic fall spices such as cinnamon, ginger, nutmeg, and cloves, or use a store-bought or homemade pumpkin pie spice blend.
How can I prevent my pumpkin pie from cracking?
Thanks to the sweetened condensed milk, this recipe is naturally less likely to crack. Avoid overbaking and gently shake the pan toward the end of baking—the center should be set with just a slight wobble. It will firm up completely as the pie cools
More Recipes You Might Like
The Best Easy Pumpkin Pie Recipe
Matériel
- 26 cm pie dish
INGRÉDIENTS
Fits a 26 × 4 cm (10 × 1½-inch) deep-dish pie pan or a 23 × 5 cm (9 × 2-inch) deep-dish pie pan.
Pie Dough
- 300 g all-purpose flour
- 180 g cold unsalted butter cut into small cubes
- 1 level tablespoon granulated sugar optional, adds flavor
- ½ teaspoon salt
- 1 egg yolk optional, for a richer crust
- ½ teaspoon white vinegar (optional, helps with preservation )
- 60 ml cold water adjust slightly depending on how much water the flour absorbs
Egg Wash (optional):
- 1 egg yolk mixed with ½ teaspoon milk
Pumpkin 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 at room temperature
- 20 g dark brown sugar 0.7 oz / optional, adds a subtle caramel note
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 pinch ground cloves optional
- 2 pinches salt
PRÉPARATION
Prepare the Pumpkin Puree
- Check out my pumpkin puree recipe for more details.
- Wash the pumpkin, cut it in half, and scoop out the seeds.
- Place the pumpkin halves flesh-side down on a parchment-lined baking sheet 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 a higher water content, let the pumpkin puree drain through a fine-mesh sieve.
- Let the pumpkin puree cool completely before using.
Prepare and Blind Bake the Pie Crust
- Prepare and line the pan: Prepare the pie crust according to my recipe and line your pan following the steps. You’ll learn how to crimp the edges for that classic, authentic look. If you prefer not to blind bake, chill the lined pan in the refrigerator for about 20 minutes before filling, then prick the bottom and sides with a fork.
- Set up for blind baking: Cover the dough with crumpled parchment paper, letting it extend over the edges. Fill with pie weights or dried chickpeas, then bake in a preheated oven at 190°C (375°F).
- For a full blind bake: Bake until golden, about 50 minutes. As soon as the edges turn lightly golden, remove the pan from the oven, then remove the parchment paper and weights before returning 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 the egg wash (1 egg yolk mixed with a splash of milk), then return the pan to the oven to finish baking. Let cool completely before filling.
- For a partial blind bake: Bake until lightly golden, then remove the pan from the oven and take out the parchment paper and weights. Fill immediately with the pumpkin mixture.
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 until you have a smooth, homogeneous mixture.
Bake 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 toward the end of baking 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 dollop of whipped cream, or add a rosette or quenelle to 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 top of your pie.
- Roll out the dough to 3 mm (about ⅛ inch) thick on a Silpat mat or a lightly floured work surface, then cut out autumn-themed shapes using cookie cutters.
- Place the shapes on a baking sheet lined with a perforated Silpat mat.
- Bake at 190°C (375°F) for 15 minutes, until lightly colored.
- Remove from the oven and brush with the egg wash (1 egg yolk mixed with ½ teaspoon milk).
- Return to the oven for about 10 minutes, until golden brown, then let cool completely on a wire rack before decorating your pie.
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