• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbook
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes

Classic Pumpkin Pie

1 hour 20 minutes
4.75 from 27 votes
20 Comments
Jump to RecipePrint RecipeJump to Video
  • 124
  • 39
by: Joanna Cismaru
10.08.20

This post may contain affiliate links. Please read my disclosure policy.

pin for pumpkin pie.

This Classic Pumpkin Pie is creamy, sweet and luscious! Completely homemade from the crust to the creamy filling. It’s utterly delicious and bursting with flavor!

pumpkin pie topped with whipped cream with a slice on a plate in the background.

I love pumpkin pie. No I really really love pumpkin pie, like starry eyed hopelessly smitten kind of love. I know some of you must be nodding along as you read this, I mean who doesn’t dream all year of sinking their teeth into a slice of this perfectly crafted and lovingly baked sweet center piece?

Cinnamon-y, pumpkin-y, all served up in a buttery flaky crust. Are these not the things your dreams are made of? Well mine at least are, and believe me with dreams like these I sleep good at night.

Homemade Crust Makes The Difference

There’s just something about homemade pie crust, especially mine, I guess I’m a little biased. It’s buttery, flakey, golden perfection – if I do say so myself. I mean I guess you can go with store bought if you want, but it might lack that razzle dazzle.

overhead shot of a freshly made pumpkin pie topped with whipped cream.

Ingredient Notes

Pie crust

  • Follow my recipe here for the best pie crust.

Filling

  • Sugar – We’re using both granulated white sugar and packed brown sugar today.
  • Spices – Cinnamon and pumpkin pie spice.
  • Eggs – We’re using entire eggs and egg yolk to act as a rich binder for our filling.
  • Seasoning – Salt is a very important flavor enhancer for our filling, be sure to include it! It really does bring out all the flavors together.
  • Lemon – Were using a bit of lemon zest to brighten up and balance the flavors in our filling. Just a bit makes all the difference.
  • Milk – We want to use an entire can of evaporated milk.
  • Pumpkin – Just straight pumpkin from the can – no fancy stuff required! You can use fresh pumpkin but I find the taste is just so much better with canned pumpkin.

How To Make Pumpkin Pie

process shots showing how to assemble and bake a pumpkin pie.
  1. Prepare the crust: Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
  2. Preheat your oven: To 425 F degrees.
  3. Combine the filling: In a large bowl combine the sugars, pumpkin pie spice, cinnamon and salt. Add the rest of the filling ingredients and mix well until well incorporated and smooth, using a mixer or whisk. Set aside.
  4. Rest the dough: If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
  5. Prep the pie dough: Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
  6. Blind bake the crust: Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don’t have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
  7. Assemble the pie: Pour the pumpkin mixture into the pie shell and bake at 425 for 15 minutes. Reduce temperature to 350 F degrees and bake for another 45 minutes, or until a knife inserted near the center comes out clean. Cool before serving. Top with whipped cream if preferred.
a slice of pumpkin pie on a white plate.

FAQs And Tips

  1. Chill the dough, this is the secret to a flaky crust.
  2. Pre-bake your crust to prevent your crust from getting soggy.
  3. Don’t skip the brown sugar, it adds a little bit of caramel flavor to the pie.
How Do I Know When My Pie Is Done Baking?

Every oven is different so keep an eye on it once you start to reach that 30 minute mark after reducing your oven temperature. The pie should still have a bit of jiggle to it when removed from the oven! Overcooking will cause it to crack.

What Is Blind Baking?

Blind baking basically means baking your pie crust before filling it and baking the entire pie. This is necessary when making a pie with a custard filling like ours here as it prevents the crust from becoming soggy. Don’t forget to read the post on making the perfect pie crust and all about blind baking!

What are Pie Weights

These little weights prevent the pie crust from forming air bubbles and from puffing up. The crust will stay nestled nicely right against the pie plate and bake uniformly. You can buy ceramic or metal weights or just use plain old dried beans.

Leftover Pie

Pumpkin pies are great because they can easily be made a day or two ahead. You can bake it, cool it, then wrap it in plastic wrap and store it in the fridge until ready to serve.

Can I Freeze Pumpkin Pie?

Absolutely! It’ll last up to a month in the freezer. Just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil.

To defrost, place the pie in the fridge overnight and let it defrost slowly.

overhead shot of a freshly baked pumpkin pie with whipped cream topping.

More Must Try Pumpkin Recipes:

  • Pumpkin Delight
  • Best Ever Pumpkin Roll
  • Pumpkin Magic Cake
  • Healthy Whole Wheat And Oats Pumpkin Pancakes
  • Pumpkin Cheesecake Brownies
  • The Best Pumpkin Pancakes

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

pumpkin pie topped with whipped cream with a slice on a plate in the background.

Classic Pumpkin Pie

4.75 from 27 votes
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
This Classic Pumpkin Pie is creamy, sweet and luscious! Completely homemade from the crust to the creamy filling. It's utterly delicious and bursting with flavor!

Equipment

  • 9-inch Pie Plate
  • KitchenAid Hand Mixer
  • Pie Weights

Ingredients

Pie Crust

  • ½ recipe pie crust

Pumpkin Pie Filling

  • ¼ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tsp lemon zest
  • 2 eggs
  • 1 egg yolk
  • 12 oz evaporated milk 1 can
  • 2 cups canned pumpkin
US Customary – Metric

Instructions

  • Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
  • Preheat your oven to 425 F degrees.
  • In a large bowl combine the sugars, pumpkin pie spice, cinnamon and salt. Add the rest of the filling ingredients and mix well until well incorporated and smooth, using a mixer or whisk. Set aside.
  • If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
  • Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
  • Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
  • Pour the pumpkin mixture into the pie shell and bake at 425 for 15 minutes. Reduce temperature to 350 F degrees and bake for another 45 minutes, or until a knife inserted near the center comes out clean.
  • Cool before serving. Top with whipped cream if preferred.

Video

Recipe Notes

  1. Check out the recipe to make this easy pie crust with video and step by step instructions here.
  2. Pumpkin pies will last 3 to 4 days stored in the fridge.
  3. To freeze, just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil and store up to a month in the freezer.
  4. To defrost, place the pie in the fridge overnight and let it thaw slowly.

Nutrition Information:

Serving: 1sliceCalories: 294kcal (15%)Carbohydrates: 41g (14%)Protein: 6g (12%)Fat: 11g (17%)Saturated Fat: 4g (25%)Cholesterol: 77mg (26%)Sodium: 316mg (14%)Potassium: 312mg (9%)Fiber: 2g (8%)Sugar: 25g (28%)Vitamin A: 9725IU (195%)Vitamin C: 3.7mg (4%)Calcium: 158mg (16%)Iron: 2.1mg (12%)
Course:Dessert, Pie
Cuisine:American
Keyword:classic pumpkin pie, pumpkin pie, thanksgiving recipes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

chicken fried steak on a bed of mashed potatoes with gravy on a white plate.
Previous Post
Chicken Fried Steak
two glasses with daiquiri and garnished with lime wedges.
Next Post
Daiquiri

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…

My Cookbook

Order Now: Amazon | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
spring rolls cut in half in a black bowl with peanut sauce.

Asian

overhead shot of a fork with spaghetti twirled around it in a plate full of spaghetti.

Italian

mexican wedding cookies on parchment paper.

Mexican

sweet cheese buns stacked on top of each other with the top one broken in half.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

overhead of falafel on a plate with tzatziki, feta, tomatoes and onions.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbook
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

1362shares
  • 124
  • 5
  • 39