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Pumpkin Pie Recipe: Easy Homemade Thanksgiving Dessert Perfection

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This creamy, spiced pumpkin pie is a classic Thanksgiving dessert that’s easy to make and always a crowd-pleaser. With a silky-smooth filling and perfectly balanced spices, it’s the ultimate comfort food for fall gatherings or any time you crave a slice of tradition.

Ingredients

Scale
  • 1 9-inch unbaked pie crust (homemade or store-bought)
  • All-purpose flour (for dusting, if rolling out homemade dough)
  • 1 (15-ounce) can pure pumpkin puree
  • 3/4 cup granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1 cup evaporated milk (or half-and-half, or full-fat coconut milk for dairy-free)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 teaspoon pure vanilla extract
  • Whipped cream (optional, for serving)
  • Pecans, toasted (optional, for serving)
  • Extra cinnamon for dusting (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) and position a rack in the lower third.
  2. If using homemade dough, roll it out on a floured surface to fit a 9-inch pie pan. Drape into the pan, press into corners, trim, and flute the edges. For store-bought, fit into the pan and pinch edges.
  3. Optional: Blind bake the crust by lining with parchment, filling with pie weights or dried beans, and baking for 12 minutes. Remove weights and bake another 5 minutes.
  4. In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, cloves, and vanilla.
  5. In a small bowl, beat eggs gently, then whisk into the pumpkin mixture until fully incorporated.
  6. Pour in evaporated milk (or substitute) and whisk until smooth and creamy. Let sit 5 minutes if mixture seems thin.
  7. Pour filling into prepared crust and smooth the top. Tap lightly to release air bubbles.
  8. Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake an additional 35-40 minutes, until the center is just set and a knife inserted near the edge comes out clean.
  9. Transfer pie to a wire rack and cool completely for at least 2 hours before slicing.
  10. Serve with whipped cream, toasted pecans, or a sprinkle of cinnamon.

Notes

For best results, use room temperature eggs and fresh spices. Blind baking the crust helps prevent sogginess, especially if your pumpkin puree is moist. Let the pie cool completely before slicing for clean cuts. For gluten-free or dairy-free adaptations, use a gluten-free crust and coconut milk. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

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