Perfect Pumpkin Pie

pumpkin pie
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  • 70 mins
  • Prep: 15 mins,
  • Cook: 55 mins
  • Yield: Serves 8

This great tasting pumpkin pie is a classic, made with fresh or canned pumpkin puree and a variety of spices. Use an unbaked or partially baked pie crust for this recipe. 

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What You'll Need

  • 1 pie crust, 9-inch, unbaked
  • 2 cups canned pure pumpkin puree
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 eggs, slightly beaten
  • 1 1/4 cups half-and-half or evaporated milk

How to Make It

  1. Prepare the pie pastry if using a homemade recipe; line the pie plate and refrigerate until it's time to bake. Or partially bake the pie crust and set it on a rack to cool.
  2. Heat the oven to 400 F.
  3. Combine the pumpkin puree, brown sugar and granulated sugar, salt, and spices. Add the beaten eggs and half-and-half or evaporated milk. Blend well.
  4. Place the pie crust on a baking sheet. Pour the filling into the pie shell.
  1. Pour pumpkin mixture into prepared pie shell.
  2. Bake the pie for 40 to 50 minutes, or until set. The center will jiggle slightly.​
  3. Cool the pie on a rack.