Classic Pumpkin Pie Recipe for a Perfect Holiday Dessert

Pumpkin pie isn’t just a dessert. It’s a memory, a tradition, a non-negotiable part of the holiday table. Whether it’s Thanksgiving, Christmas, or just a cold Saturday when you need a slice of something sweet and spiced, this pie delivers. This is not the over-sweetened, store-bought stuff that tastes like cardboard and regret. This is the real deal: a smooth, rich custard filling spiked with cinnamon, nutmeg, ginger, and clove, all nestled into a buttery, flaky crust.

This recipe doesn’t reinvent the wheel. It respects it. It’s the same kind of pie your grandma probably made, only with fewer shortcuts and more flavor. Canned pumpkin puree keeps it simple, while evaporated milk brings creaminess without overwhelming richness. You’ll mix everything in one bowl, pour it into your crust, and bake until it’s just set.

The smell alone is worth the effort. Warm spices waft through your kitchen, wrapping everything in nostalgia. When it’s done, the top has that telltale jiggle, the color is deep orange, and the crust is golden and crisp. Serve it with a dollop of whipped cream or go rogue and add a drizzle of maple syrup. Either way, it’s pumpkin pie as it should be: honest, comforting, and absolutely unforgettable.

Why You’ll Love This Recipe

• Classic and reliable: Always a hit, always loved.
• Simple ingredients: Mostly pantry staples and canned pumpkin.
• Perfect texture: Smooth, creamy, and custard-like.
• Warm spice blend: Balanced with cinnamon, nutmeg, ginger, and cloves.
• Make-ahead friendly: Even better the next day.
• Customizable: Works with store-bought or homemade crust.

Ingredients

For the Filling:

• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 (12 oz) can evaporated milk

For the Crust:

• 1 9-inch unbaked pie crust (store-bought or homemade)

Instructions/Method

1. Preheat oven: Set to 425°F (220°C). Place pie crust into a 9-inch pie pan and crimp the edges.
2. Mix filling: In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Beat in eggs, then gradually whisk in evaporated milk until smooth.
3. Fill the crust: Pour filling into prepared crust.
4. Bake: Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and continue baking for 40-50 minutes or until a knife inserted near the center comes out clean.
5. Cool: Let cool on a wire rack for at least 2 hours before serving.

Tips & Variations

• Make it dairy-free: Use full-fat coconut milk instead of evaporated milk.
• Add a twist: Mix in a tablespoon of maple syrup or bourbon for extra depth.
• Crust options: Graham cracker crust works for a no-fuss alternative.
• Spice control: Adjust the spice levels to your preference.

Note

Avoid overbaking. The center should still have a slight jiggle when done—it will set as it cools.

Serving Suggestions

• Serve with fresh whipped cream or vanilla ice cream.
• Dust with cinnamon or nutmeg for a decorative finish.
• Pair with coffee or hot apple cider.
• Add a dollop of Greek yogurt for a tangy contrast.

Nutrition Information

Per slice (based on 8 servings):

• Calories: ~290
• Carbohydrates: 38g
• Protein: 5g
• Fat: 13g
• Sugar: 22g
• Fiber: 2g
• Sodium: 250mg

User Reviews/Comments

Diane R.: “This pie was the first to disappear at Thanksgiving. Perfection.”

Marcus F.: “I followed it exactly and it came out so creamy and flavorful. Definitely making again.”

Jo N.: “Used a store-bought crust and it still tasted homemade. Loved the spice balance.”

Elliot B.: “Simple, classic, and so delicious. Just like mom used to make.”

FAQs

Can I make this ahead of time?
Yes! Pumpkin pie tastes even better the next day. Store in the fridge once completely cooled.

How do I prevent the crust from getting soggy?
Pre-baking (blind baking) the crust for 10 minutes helps, or brush with egg white before filling.

Can I use fresh pumpkin?
Yes, roast and puree your own pumpkin, but make sure it’s not too watery. Canned is more consistent.

Can I freeze pumpkin pie?
Absolutely. Bake and cool completely, then freeze wrapped tightly. Thaw overnight in the fridge.

Why did my pie crack on top?
It likely overbaked. Pull it from the oven while the center still has a slight jiggle.

Can I use condensed milk instead?
Not directly—it’s much sweeter. Reduce sugar if substituting with sweetened condensed milk.

Can I add a topping?
Yes! Whipped cream, candied pecans, or even a meringue layer work beautifully.

Do I need to refrigerate leftovers?
Yes, pumpkin pie contains eggs and milk, so refrigerate within 2 hours.

Conclusion

This classic pumpkin pie recipe is more than a dessert. It’s a seasonal ritual, a slice of nostalgia, and a tribute to the warm, spiced traditions that make fall and winter worth celebrating. It’s everything you want in a holiday pie: rich, smooth, deeply flavored, and foolproof.

Whether it’s your first time baking or your hundredth, this recipe brings comfort, joy, and a whole lot of flavor. And it proves that sometimes the simplest things are the most satisfying.

To explore more about this versatile ingredient, dive into the history and culinary uses of pumpkin. It’s been warming kitchens for centuries—and it’s not going anywhere.

So roll out that crust, preheat your oven, and bake a little tradition. This pumpkin pie will make sure your table feels like home.

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