Pumpkin Pie

Pumpkin Pie is a classic fall favorite, with pumpkin puree, eggs, ground cinnamon, ground ginger, ground nutmeg, and more in just one bowl! Done in under an hour! 

Fall is here, which means that it’s time to make the most iconic autumn pie. If you immediately pictured Pecan PieApple Crisp Pie, you’re close but the right answer is….

slice of Pumpkin Pie


Pumpkin Pie is a rich, creamy dessert that has all of the crisp, savory flavors of autumn. Add a spoonful of whipping cream, snuggle up with a fuzzy blanket and enjoy a slice of pie.

So get your Thanksgiving menu of Roast Turkey, Green Bean Casserole, Sweet Potatoes, Dinner Rolls and Stuffing ready, this pie is the perfect end to your holiday meal!

If this is your first time making your own Pumpkin Pie, this is the perfect recipe for you. The steps are easy to follow, the prep is simple, the cook time is reasonable, and you end up with a rich classic Pumpkin Pie that’s perfect for family gatherings, Thanksgiving Dinners, or cozy get-togethers with friends.

The pie filling is really easy to make and, since I use a pre-made pie crust for this recipe, all you have to do to make the pie is to mix together pumpkin puree, eggs, evaporated milk, ground cinnamon, ginger, salt, and ground nutmeg. Then, you pour the Pumpkin Pie filling into the crust and put the crust in the pie pan. Smooth the pumpkin filling with a spatula and work out any bubbles before putting it into the oven and letting it cook. Once the crust is crunchy and golden brown, pull it out and let the pie cool on a wire rack.

Top this Pumpkin Pie recipe with some delicious, Homemade Whipped Cream(orHomemade Cool Whip!) with a side of Homemade Vanilla Ice Cream.


  • Preheat oven to 425 degrees.
  • Line your pie plate with your pie crust.
  • Whisk together pumpkin puree and eggs in a large bowl until smooth.
  • Add evaporated milk, cinnamon, ginger, salt, and nutmeg whisking until thoroughly combined.
  • Bake in the preheated oven for 15 minutes.
  • Reduce heat to 350 degrees and bake 35 to 40 more minutes.
  • Allow to cool completely on a wire rack or baking sheet before serving.Pumpkin Pie in a red dish


  • Toppings: When the pie is still warm from the oven, sprinkle brown sugar over the top. The heat of the pie filling will partially caramelize the sugar, giving you a delightfully crunchy, sweet flavor.
  • Spice: Add a teaspoon ground cloves to the pumpkin filling to give it an even bolder, richer flavor. The cloves have a delicious flavor that goes really well with ground cinnamon and pumpkin.
  • Gluten free: To make my recipe for classic Pumpkin Pie better for people with a gluten intolerance, all you need to do is select your pre-made pie crust carefully. Check the nutrition information for a list of ingredients and make sure that it only uses all-purpose flour substitutes, such as almond or buckwheat flour.
  • Pumpkin: If canned pumpkin puree is not for you, you can use fresh pumpkin puree (my recipe is foolproof!). Make sure you puree it down in a food processor until there are few to no lump before mixing in the rest of the ingredients.


As American as…Pumpkin Pie? There’s good evidence that Pumpkin Pie was made in what is now the United States as early as 1621 at Plymouth Plantation near Plymouth Rock. These original “pies” were really stewed pumpkin meat, milk, honey and a variety of spices sealed up inside a hollowed pumpkin rind.

Pumpkins are originally from North America and were introduced to Europe starting in the 1600s. Pumpkins quickly became a favorite ingredient for all sorts of dishes, including what we now know as Pumpkin Pie.


  • Serve: Don’t leave your fresh Pumpkin Pie out for longer than 2 hours. After the 2 hour it must be refrigerated or it can grow bacteria that can make you sick. Don’t leave this pie out overnight.
  • Store: Wrap your Pumpkin Pie leftovers in plastic wrap or aluminum foil and put them in the fridge.
  • Freeze: Always let Pumpkin Pie cool down to room temperature before wrapping it up and storing it. If you seal it up in an airtight container, Pumpkin Pie will stay good for about 2 months. To thaw, let the pie sit in the fridge for a few hours before bringing it out to room temperature again.

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5 from 6 votes

Pumpkin Pie

Pumpkin Pie is a classic fall favorite, with pumpkin puree, eggs, ground cinnamon, ground ginger, ground nutmeg, and more in just one bowl! Done in under an hour!
Course Dessert
Cuisine American
Keyword Pumpkin Pie
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 Servings
Calories 229 kcal
Author Sabrina Snyder


  • 1 unbaked pie crust
  • 15 ounces pumpkin puree
  • 3/4 cup sugar
  • 2 large eggs
  • 12 ounces evaporated milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg


  1. Preheat oven to 425 degrees.
  2. Line your pie plate with your unbaked pie crust.
  3. Whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, salt and nutmeg in a large bowl then pour it into the pie crust.

  4. Bake for 15 minutes.

  5. Lower the temperature to 350 degrees then bake for an additional 35-40 minutes.

Nutrition Facts
Pumpkin Pie
Amount Per Serving
Calories 229 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 65mg22%
Sodium 240mg10%
Potassium 284mg8%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 8451IU169%
Vitamin C 3mg4%
Calcium 141mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin Pie

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Make sure to use a deep pie crust!!! It’s not mentioned here but it’s too much for regular pie crust.

  2. Just made this today and had it for desert tonight. Perfect! Simple and tastes like home. Loving your site (I also made your Chicken Korma for dinner) Thank you for all of the great recipes and inspiration.

    1. No, I’m sorry that was an error in my recipe widget we just redid this week. It was added back in. This is what happens when I write before getting my coffee. Thank you for catching that!