This classic Pumpkin Pie recipe delivers a creamy, perfectly spiced filling every time. Serve it with a classic dollop of whipped cream, a drizzle of salted caramel or butterscotch, gingersnap crumbs, or even a toasted marshmallow topping, each one pairs wonderfully and makes every slice feel extra special.
Just like pumpkin pie, these are must-haves on our Thanksgiving menu: classic green bean casserole made from scratch, creamy Instant Pot mashed potatoes, Mexican cornbread, soft brioche dinner rolls, and tangy cranberry sauce.
Pumpkin Pie is truly the star of Thanksgiving desserts, and no version delivers quite like the classic Libby's Pumpkin Pie recipe. After trying many variations, I always return to this timeless pumpkin pie recipe for its perfect flavor and silky texture. It's simple, reliable, and loved by millions, proof that some traditions really are the best.
Checkout this 30+ Vegetarian Thanksgiving Sides for your next Thanksgiving Feast!
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Pumpkin Pie Ingredients
- 1 (9-inch) pie crust, homemade or store-bought
- 1 can (15 oz) pumpkin purée
- ¾ cup packed light brown sugar
- 3 large eggs, room temperature
- 1 can (12 oz) evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (or ½ teaspoon pumpkin pie spice)
- ½ teaspoon salt
How to make Pumpkin Pie from scratch:
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Pie Crust: Place your pie crust in a 9-inch pie pan and crimp the edges.
Mix Filling: In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, spices, and salt until smooth.
Pour & Bake: Pour the filling into the prepared pie crust. Bake at 425°F (220°C) for 15 minutes. Then reduce heat to 350°F (175°C) and bake for 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool: Let the pie cool at room temperature for at least 2 hours to set the custard.
Serve: Slice and serve as is, or with a dollop of whipped cream or caramel sauce.
This Libby’s Pumpkin Pie recipe is simple, classic, and perfect for Thanksgiving desserts.
Jyoti's Tips
1. Use an unbaked crust:
Starting with an unbaked pie crust ensures that it bakes evenly along with the pumpkin filling. If you pre-bake (blind bake) the crust, it can sometimes shrink or become too firm, and the edges may brown too quickly before the filling sets. An unbaked crust will stay tender and flaky while perfectly supporting the custard.
2. How to tell when the Pumpkin Pie is ready:
Pumpkin pie is done when the center is just slightly jiggly, about the size of a quarter, when you gently shake the pan. The edges should look set and slightly puffed. Even if the center seems a little soft, it will continue to firm up as the pie cools.
3. Avoid cracks in the Pumpkin Pie:
Cracks often appear if the pie is overbaked or cooled too quickly. To prevent this, bake the pie until the center is just set, reduce sudden temperature changes, and let it cool gradually at room temperature. Avoid opening the oven repeatedly while baking, and don’t refrigerate the pie immediately after it comes out, slow, steady cooling keeps the surface smooth and crack-free.
4. Using fresh pumpkin puree:
You can make pumpkin pie with fresh pumpkin puree using my recipe. Follow the steps to roast and puree the pumpkin until smooth. If the puree is watery, cook it down or strain it so it has the same consistency as canned pumpkin, this ensures a creamy, perfectly set pie filling every time.
Make Ahead, Storing, and Freezing Instructions
Make Ahead:
Pumpkin pie can be made a day or two in advance. Bake the pie completely, allow it to cool completely at room temperature, then cover tightly with plastic wrap or foil. Keeping it refrigerated overnight can actually enhance the flavors and make slicing easier on serving day.
Storing:
Store pumpkin pie in the refrigerator for up to 3-4 days. Always cover it loosely with plastic wrap or foil to prevent it from drying out or absorbing other fridge odors. Before serving, you can let it sit at room temperature for 15-20 minutes for a creamier texture.
Freezing:
Pumpkin pie freezes well for longer storage. Wrap the cooled pie tightly in plastic wrap and then a layer of foil, or place it in an airtight freezer-safe container. Freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight and reheat at 300°F (150°C) for 10-15 minutes if desired, or serve chilled. Avoid freezing pies with whipped cream topping, add fresh whipped cream after thawing.
More Pumpkin Desserts
Pumpkin Pie Recipe
Ingredients
- 1 (9-inch) pie crust , homemade or store-bought
- 1 can (15 oz) pumpkin puree
- ¾ cup packed light brown sugar
- 3 large eggs , room temperature
- 1 can (12 oz) evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- Place your pie crust in a 9-inch pie pan and crimp the edges.
- In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, spices, and salt until smooth.
- Pour the filling into the prepared pie crust. Bake at 425°F (220°C) for 15 minutes. Then reduce heat to 350°F (175°C) and bake for 40-50 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool at room temperature for at least 2 hours to set the custard.
- Slice and serve as is, or with a dollop of whipped cream or caramel sauce.
Notes
Make Ahead, Storing, and Freezing Instructions
Make Ahead: Pumpkin pie can be made a day or two in advance. Bake the pie completely, allow it to cool completely at room temperature, then cover tightly with plastic wrap or foil. Keeping it refrigerated overnight can actually enhance the flavors and make slicing easier on serving day. Storing: Store pumpkin pie in the refrigerator for up to 3-4 days. Always cover it loosely with plastic wrap or foil to prevent it from drying out or absorbing other fridge odors. Before serving, you can let it sit at room temperature for 15-20 minutes for a creamier texture. Freezing: Pumpkin pie freezes well for longer storage. Wrap the cooled pie tightly in plastic wrap and then a layer of foil, or place it in an airtight freezer-safe container. Freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight and reheat at 300°F (150°C) for 10-15 minutes if desired, or serve chilled. Avoid freezing pies with whipped cream topping, add fresh whipped cream after thawing.Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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