Pumpkin Pie Recipe

5 from 21 votes

This post may contain affiliate sales links. Please read my disclosure policy.

The Best Pumpkin Pie Recipe has been tried and tested over and over again, with zero cracking! It’s homemade, easy to make and so flavorful!

Everyone has a recipe for pumpkin pie that they are cracking out for the holidays but let me tell you that this Pumpkin Pie Recipe will be your new go-to. I thought I would make an easy 5-ingredient pumpkin pie that is completely fool-proof. It will turn out perfectly every time and it’s a good solid fall-back recipe that everyone will be impressed by!

Pumpkin Pie Recipe

Pumpkin Pie Recipe

The recipe for this pumpkin pie could not get any easier. Gather up these ingredients to get started on your perfect holiday dessert!

  • Pie Crust – you can either buy this premade OR make pie crust from scratch. If you’re going to make it from scratch, here is my favorite way to make it. (Bonus, it’s also SUPER easy).
  • Pumpkin – duh! You can’t make Pumpkin Pie without pumpkin. For a traditional pie, use Libby’s canned pumpkin, everyone loves Libby’s.
  • Eggs – this is used as stabilizer and structure for the pie.
  • Pumpkin Pie Spice – find and use your favorite or make your own blend with cinnamon and nutmeg.
  • Sweetened Condensed Milk – for super tasty and super moist pie, add sweetened condensed milk!
  • Salt – this helps balance out all of the flavors.
  • Whipped Cream – what is pumpkin pie without being topped with whipped cream, or vanilla ice cream? They’re the perfect pair.

If you love pumpkin, you’ll love my other pumpkin recipes: Pumpkin Chocolate Chip Bread, Pumpkin Pull Apart BreadPumpkin Cream PieSoft Pumpkin Sugar Cookies.

Pumpkin Pie

How to Make Pumpkin Pie

For a step-by-step video guide scroll down to the recipe card below 🙂

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg and salt together until uniform in color and smooth. Pour pumpkin mixture into unbaked pie shell and spread evenly.
  3. Bake 40-45 minutes until the center is set. Remove from oven and cool completely.
  4. Refrigerate until ready to serve.
  5. Cut into slices, top with cream and serve!

Leftovers

In short, yes, this pumpkin pie recipe does need to be refrigerated.

After baking and serving, refrigerate your leftover pumpkin pie to keep it bacteria free and make it last longer. This pie will last 5-7 days in the fridge, but to be honest, I usually don’t have any leftovers. It’s THAT good!

How to Make Pumpkin Pie

Can You Freeze Pumpkin Pie?

Absolutely you can! What makes this the best recipe for pumpkin pie is that you can make it months in advance for the ultimate holiday prep.

Freeze. Simply mix your pumpkin pie filling and freeze right in the unbaked pie shell. Make sure to protect against frostbite by covering your pie with foil and or plastic wrap.

Bake. Bake as normal, no need to defrost the pie. If you’re feeling nervous, you can defrost your pie in the fridge 24 hours before you plan to make it.

Cracking

The worst thing on Thanksgiving day is to open your oven up to find an overbaked and cracked pumpkin pie.  Don’t worry because this pumpkin pie recipe is foolproof. To ensure that your pie has set correctly, jiggle it. If the filling hardly moves, your pie is good to come out of the oven. It will finish setting as it cools down.

If you do end up overbaking your pie because the holidays are busy, just dollop some whipped cream over the whole pie and sprinkle on more pumpkin spice. Voila! It still tastes great and now looks extra impressive too!

Pumpkin Pie Recipe

Even More Pumpkin Recipes!

Do you see? Perfectly smooth top with no cracks 🙂 and perfectly delicious! Make this pumpkin pie recipe your families tradition this Thanksgiving!

Happy baking, friends!!

5 from 21 votes

Pumpkin Pie Recipe

The Best Pumpkin Pie Recipe has been tried and tested over and over again, with zero cracking! It's homemade, easy to make and so flavorful!
servings 8 servings
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr

Ingredients

  • 1 9" unbaked pie shell I used a frozen Marie Callender's
  • 15 oz. pumpkin 1 can
  • 14 oz. sweetened condensed milk 1 can
  • 2 eggs
  • 1 1/2 teaspoons pumpkin pie spice or a mixture of cinnamon and nutmeg
  • pinch salt
  • sweetened whipped cream for garnish if desired

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg and salt together until uniform in color and smooth. Pour pumpkin mixture into unbaked pie shell and spread evenly.
  • Bake 40-45 minutes until the center is set. Remove from oven and cool completely.
  • Refrigerate until ready to serve.
  • Cut into slices, top with cream and serve!

Video

Nutrition

Calories: 276kcal | Carbohydrates: 47g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 176mg | Potassium: 152mg | Fiber: 2g | Sugar: 34g | Vitamin A: 9015IU | Vitamin C: 2.4mg | Calcium: 222mg | Iron: 1.6mg
Course: Dessert
Cuisine: American, Thanksgiving
Keyword: How to Make Pumpkin Pie, Pumpkin Pie, Pumpkin Pie Recipe

 

Polaroid photo of granola bars

Never Miss a Recipe!

Join thousands of readers & get easy recipes via email for FREE!

Share a Comment

Your email address will not be published.

Recipe Rating




55 Responses
  1. Stacy

    5 stars
    Hi Lauren, I did have a recipe I was going to use but this looks so much simpler and you cannot go wrong with sweetened condensed milk! Thanks for the recipe.

  2. Karen P

    I’ve made alot of pumpkin pies but never made one with sweetened condensed milk before seems like this would mess with the pumpkin flavor

  3. Laura | The Kiwi Country Girl

    Lauren I have never made pumpkin pie (I live in New Zealand and it’s not really a thing here) but I had it when we were in the States for Thanksgiving a couple of years ago and I’ve been dying to try making it ever since. This recipe looks super easy & delicious…I love anything with condensed milk!! Thanks 🙂

  4. Angela

    5 stars
    I would just like to say thank you to you for this wonderful recipe! I had never actually made a pumpkin pie before, and this turned out beautifully just as you said it would…just the right amount of spice, smooth texture…no cracks in the top…Perfect!

  5. Kerri Blackwelder

    I use practically the same recipe, but mine calls for brown sugar also. It is the best. I know the condensed milk is sweetened, but somehow I think I would miss the sugar, I do love seeing your recipes!

  6. Lori

    5 stars
    Made this last night without the crust, just sprayed the dish with cooking spray and it came out wonderful! My family loved it and was so easy.

  7. Marilyn Brennan

    Am making this for company tonight. If it’s as good as I think it will be I will never go back to the other recipe. Funny how much difference a few tweaks plus EASIER meets my priorities. Thanks!

  8. Brandy

    I am making this today for the first time. I am so excited and can’t wait to try this tomorrow with our Thanksgiving meal. Thank you for all the great and easy recipes!

  9. Stephanie Jones

    I usually just use the recipe on the back of the Libby’s can but my heart can never say no to a recipe with sweetened condensed milk in it! I’ll be making this tonight to bring to my families thanksgiving this year 🙂

  10. Ashley Schlatter

    5 stars
    I just made this for my very first pumpkin pie attempt for Thanksgiving!fingers crossed that I DON’T fail at something fail-proof 🙂

  11. Sara

    You always know just what to post, especially right before the holidays! My pies are usually meh, but Im excited to bake this one tomorrow.

  12. Lindsey

    5 stars
    I made this for thanksgiving and let me tell you it was a hit!! So easy and delicious. I didn’t have any leftovers to eat by my self late at night lol… I will be keeping this recipe to bring again and again..
    thanks for sharing.
    P.S. I love all your insta stories sharing your family and mom life. I can relate with 3 kids… ?

  13. Niki W.

    5 stars
    I tried this and my family absolutely loved it and my in laws asked for the recipe. It was super easy to make, and best of all, it didn’t crack!! Thank you thank you!!

  14. Rebekah

    5 stars
    Coming back months later to say thanks for such a great recipe! I’ve been hosting thanksgiving for 10+ years and always make “fancy ” desserts. I realized this year I’ve never made just a good plain old pumpkin pie! Like, ever! So I came right here, found this recipe, and it was delish! So much better than any pumpkin pie I’ve had. Thanks for all your great recipes!!!

  15. Lauren Stege

    5 stars
    Hey Lauren –
    I made this for Thanksgiving last year and it was the best pumpkin pie I have ever made and I am known for my pies! Homemade whipped cream put it right over the top. Thanks for the recipe!

  16. Jessica W

    Can I make this pie ahead of time and freeze it? Just mix it all up, freeze and cook right before I am ready to make it? I am trying to make as much before thanksgiving as possible since we host a minimum of 15 and up to as many as 30 on the big day. Thank you so much!

  17. Anna

    5 stars
    Delicious!! I added a few cloves (freshly grated like the nutmeg) in with the cinnamon. I was looking for a simple pumpkin pie that tasted like the classic. Perfection.

  18. This Week at the Brennan's | Lauren's Latest

    […] darn easy and we all love ham. So, I’m doing ham, funeral potatoes, a simple green salad and pumpkin pie, though my husband is pushing for chocolate. We’ll see if I have time for that. (See my […]

“logos”
pumpkin muffins