Joyful.

Classic Pumpkin Pie

By Martis Guleryan Updated

In short: Whisk canned pumpkin, sugar, spices, eggs and evaporated milk, pour into an unbaked deep-dish crust and bake at 425°F for 15 minutes, then 350°F for 40–50 minutes until the center reaches 175–180°F. Cool 2 hours. Serves 8.

  • 3 hr 15 min
  • 8 slices
  • Medium
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Classic pumpkin pie with a golden fluted crust and smooth orange filling with one slice cut out and topped with whipped cream
Illustrative AI-generated photo.

Why you’ll love this recipe

This is the pumpkin pie most Americans grew up with: smooth, gently spiced and made with canned pumpkin and evaporated milk. It needs no special equipment and can be baked a day before the holiday.

  • Pantry ingredients, available year-round.
  • Clear doneness cues so you know exactly when to pull it.
  • Make-ahead friendly — it slices best chilled.

Knowing when pumpkin pie is done

Pumpkin pie is a baked custard, so the main risk is overbaking. Look for edges that are set and slightly puffed and a center about the size of a quarter to a half dollar that still wobbles when you nudge the pan. If you have an instant-read thermometer, the center should read about 175–180°F (79–82°C). The filling keeps setting as it cools, which is why the 2-hour rest matters. Then refrigerate it within 2 hours, because an egg-and-milk filling should not sit at room temperature overnight.

Ingredient substitutions

Instead ofYou can use
Individual spices2 teaspoons of pumpkin pie spice.
Granulated sugarPacked light brown sugar for a deeper, caramel-like flavor.
Evaporated milk1½ cups of half-and-half or heavy cream for a richer filling.
A slice of pumpkin pie with whipped cream on a plate showing the smooth custard filling

Classic Pumpkin Pie

Prep
15 min
Cook
1 hr
Cool and set
2 hrs
Total
3 hr 15 min

Ingredients

Servings
8 slices

Crust

Filling

To serve

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Heat the oven

    Place a rimmed sheet pan on a rack in the lower third of the oven and heat to 425°F (220°C). Chill the crust in its pie plate while you make the filling.

  2. Step 2: Mix the spices and sugar

    In a small bowl, stir together the sugar, cinnamon, ginger, nutmeg, cloves and salt so the spices are evenly distributed.

  3. Step 3: Make the filling

    In a large bowl, lightly beat the eggs. Whisk in the pumpkin and the sugar-spice mixture, then gradually whisk in the evaporated milk until smooth.

    Tip: Whisk gently. Beating in a lot of air can cause bubbles and cracks on the surface.

  4. Step 4: Bake hot, then lower the heat

    Set the pie plate on the hot sheet pan and pour in the filling. Bake 15 minutes, then reduce the oven to 350°F (175°C) without opening the door.

  5. Step 5: Bake until just set

    Bake 40–50 minutes more, until the edges are set and slightly puffed and the center still jiggles slightly when gently nudged. An instant-read thermometer in the center should read about 175–180°F (79–82°C).

    Tip: If the crust edge browns too quickly, cover it with a foil ring or pie shield for the rest of the bake.

  6. Step 6: Cool, then refrigerate

    Cool the pie on a wire rack for 2 hours so the filling finishes setting. Refrigerate it within 2 hours of baking and keep it chilled until serving. Top slices with whipped cream.

Equipment

Tips for the best results

  • Use plain canned pumpkin purée. Pumpkin pie filling is already sweetened and spiced and will throw off the recipe.
  • Do not overbake. A pie baked until the center is firm will crack as it cools. A slight wobble is what you want.
  • Bake it a day ahead. Pumpkin pie slices more cleanly once fully chilled.

Storage, reheating and freezing

Refrigerator
Pumpkin pie is perishable. Refrigerate within 2 hours of baking, loosely covered, for up to 3–4 days.
Reheating
Serve chilled or at room temperature. Do not leave it out more than 2 hours.
Freezing
Freeze the baked, cooled pie wrapped tightly for 1–2 months. Thaw overnight in the fridge; the crust may soften slightly.

Frequently asked questions

Does pumpkin pie need to be refrigerated?

Yes. It is an egg-and-milk custard, so cool it no more than 2 hours at room temperature and then keep it in the fridge.

Why did my pumpkin pie crack?

It was overbaked or cooled too quickly. Take it out when the center still jiggles slightly and the center reads about 175–180°F, and cool it on a rack away from drafts.

Should I blind bake the crust?

It is optional. Baking the pie on a preheated sheet pan in the lower third of the oven helps the bottom crust brown without blind baking.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references