Classic, Unfussy Pumpkin Pie Recipe

Classic, Unfussy Pumpkin Pie Recipe

This is a classic, unfussy pumpkin pie. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. With just enough sweetness to balance the pumpkin and spices, you can easily go for an extra slice at the end of dinner. (Don’t tell anyone, but we’ve even stolen a few bites for breakfast).

Our Pumpkin Pie Recipe Tips

Making pumpkin pie is easy — we actually think it’s one of the simplest (and tastiest) pies you can make at home. The filling is made from pumpkin puree (you can use canned or homemade), eggs, cream, sugars and spices. Everything is mixed together and poured into a pie crust. Simple.

For the crust we like using homemade pie dough. You could also buy your favorite pie crust from the store. It’s completely up to you.

You May Also Like: Take a look at our Flaky Pie Crust Recipe– it’s an all-butter crust that’s a dream to work with. We’ve even included a how-to video for you.

We don’t add too many spices to our pie — we like how the pumpkin gets a chance to shine. If you love spicier pies, just bump up the spice amounts listed in the recipe below.

The Crust – Blind Bake or not?

We’re usually partial to blind baking single-crust pies — especially those with liquidy fillings. With that said, we don’t blind bake when making pumpkin pie. 

“Blind baking” means to partially cook the crust before adding the filling. This helps the crust stay crisp and flaky.

Pumpkin Pie Recipe

With pumpkin pie, though, we love how the crust becomes moistened a little from the filling. The base of the crust browns, but where the filling and crust meet, it’s soft and tender. That’s how we saw our mothers make it as kids, so we just can’t stray.

If you want to blind bake the crust, go for it. Line your pie dish with dough, prick the bottom with a fork and line with foil. Fill the foil with pie weights (or use uncooked rice or beans) then bake in a 450-degree oven for 8 minutes. Remove the foil (and weights) then bake another 5 to 6 minutes, or until golden. From there, fill the crust as usual and bake until the filling sets.

For more pie inspiration, take a look at this pumpkin pie from Simply Recipes. The recipe base is similar, she just adds a bit more cream and increases the spice level. Or, take a peek at this pumpkin pie recipe from Joy of Baking. They add a lovely layer of crushed ginger cookies and pecans to the base before filling the pie.

Pumpkin Pie Recipe

5.0 from 4 reviews
Pumpkin Pie Recipe
Prep time
Cook time
Total time
This is a classic, unfussy pumpkin pie. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We’d stay away from increasing the cloves, a 1/4-teaspoon should suffice).
Yield: One 9-inch pie, 8 servings
You Will Need
  • Chilled pie dough for one single-crust 9-inch pie (see our pie crust recipe)
  • 3 large eggs
  • 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (65 grams) light brown sugar
  • 1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree
  • 3/4 cup (175 ml) heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  1. Prepare Pie Crust: Roll out dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
  2. Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
  3. Make Pie Filling: Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves and the salt. Stir until well blended.
  4. Bake Pie: Heat oven to 425 degrees F. Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
  5. Cool Pie: Cool on a wire rack for 2 hours or until room temperature. Cut into 8 wedges and serve alone or topped with whipped cream.
  6. Storing: The baked and cooled pie can be covered loosely with foil or plastic wrap and kept in the refrigerator up to 3 days.
Notes and Tips
How to tell the pie is done: Take the pie out of the oven when the majority of the pie looks shiny and set on top. It should jiggle a little like jello, but not much more. The middle will still look wet on top. This is okay, it will continue to cook as the pie cools on the counter. And, as a final test, grab a toothpick or thin knife then plunge it into the pie, about 2 inches from the edge. If it comes out clean, the pie can be taken out of the oven. From there, it is very important the pie sits until cooled to room temperature. During this time, it will continue to cook and set. We usually end up waiting 2 hours. If, when you cut into the pie, the middle does not seem to be set, let it cool a little longer. Or, cut the slice anyway and cover the end with whipped cream. It will still taste great.

Get Free Recipes by Email

Join over 20,000 home cooks and sign up for our free weekly email with hand- picked recipes, giveaways and cooking inspiration. Enter your email address below:

14 comments… Leave a Comment

  • Nancy Long October 16, 2013, 3:08 pm

    I agree, pumpkin is probably about the easiest pie there is to make. Have tried many recipes over the years, but always come back to the classic. Also, like a touch of cloves and agree a little goes a long way. I’ve had better luck using canned puree, homemade just seems to stay a bit to liquid. I usually keep a can in the pantry for a quick dessert when I don’t feel like going to a lot of trouble.

  • Katrina @ Warm Vanilla Sugar October 16, 2013, 3:21 pm

    This looks so lovely. Pure and simple and delicious!

  • Sommer @ ASpicyPerspective November 26, 2013, 3:07 pm

    Love a good, classic pumpkin pie! Your looks fabulous! Hope you have a very Happy Thnksgiving!

  • Russell November 27, 2013, 4:54 pm

    This is my new go-to pumpkin pie recipe. It always turns out perfectly! Thank you.

    • Joanne November 29, 2013, 11:17 am

      Wonderful! So glad you loved it.

  • Alan July 7, 2014, 10:38 am

    Hi. Thanks a million for sharing the Pumpkin pie recipe.


  • Tam July 10, 2014, 5:44 am

    I’ve got a little under 1/3 of brown sugar would this still be okay. I just don’t want it not to set.

    Thank you

    • Joanne August 7, 2014, 1:18 pm

      You should be fine, it’s the eggs that set the pie.

  • Ed July 21, 2014, 9:10 am

    This was absolutely wonderful! Pumpkin pie isn’t big here in Australia and so I was curious as to how it would go down with the tasters – they absolutely loved it!

  • shirley blair September 24, 2014, 12:10 am

    do I have to use the cloves any subtituitions thanks

    • Joanne October 3, 2014, 11:33 am

      You could simply omit the cloves.

  • Liz September 26, 2014, 1:01 pm

    This is a great pie. Thanks for the recipe. I bake butternut squash for this pie, and it comes out much less liquid and tastes better than pie pumpkin ( I tried that too).


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:  

Previous Post: Next Post: