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–+ servings
Slice of Pumpkin Pie Recipe topped with whipped cream and sprinkled with cinnamon, served on a white plate.

Pumpkin Pie Recipe

The only pumpkin pie recipe you'll ever need—simple, reliable, and incredibly flavorful. A creamy, perfectly spiced filling that won’t crack, in a tender crust. Bonus: it includes a secret ingredient (orange zest!) that brightens the flavor without making it taste citrusy. People who "don’t like pumpkin pie" go back for seconds.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling:
  • 1 can Pumpkin puree - Not pumpkin pie filling
  • ½ cup Granulated sugar
  • ½ cup Brown sugar - Light or dark both work
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground nutmeg
  • ¼ teaspoon Ground cloves
  • ½ teaspoon Salt
  • 2 large Eggs - Lightly beaten
  • 1 can Evaporated milk - 12 oz
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Orange zest - Optional but recommended
For the Crust:
  • 1 9- inch pie crust - Unbaked store-bought or homemade

Equipment

  • 1 9-inch pie pan (Glass or metal, unbaked crust)
  • 1 Large mixing bowl (For mixing the filling)
  • 1 Whisk or fork (To combine filling ingredients)
  • 1 set Measuring cups & spoons (For accurate measurements)
  • 1 roll Aluminum foil (To shield crust edges from burning)
  • 1 Wire cooling rack (For even cooling after baking)

Method
 

  1. Refrigerate the crust after poking it to prevent shrinking.
    Unbaked pie crust with fluted edges in a ceramic pie dish, sitting on a floured wooden surface.
  2. Whisk pumpkin, sugars, spices, and eggs until smooth and combined.
    Bowl of pumpkin pie filling mixture with a whisk, featuring a thick orange batter consistency.
  3. Slowly stir in evaporated milk and vanilla for a creamy texture.
    Thick creamy custard mixture being poured from a ladle into a pot, showing a rich, velvety texture.
  4. Pour filling into crust and cover edges with foil to avoid burning.
    Unbaked pie with a smooth dough top and crimped edges in a foil-lined pie tin, ready for baking.
  5. Bake with two temps, then cool for hours to set the perfect texture.
    Golden-brown lattice-top pie with a glossy finish, sitting on a wooden board over a marble surface.

Nutrition

Serving: 125gCalories: 290kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 290mgPotassium: 220mgFiber: 2gSugar: 22gVitamin A: 8500IUVitamin C: 2mgCalcium: 110mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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