Pumpkin Pie

4.79 from 32 votes

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Even though this Pumpkin Pie Recipe is a really simple and basic version, it is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful! While this is a plain jane kind of recipe, try upping your Thanksgiving dessert game with a Pumpkin Cheesecake, a Pumpkin Cheesecake Cake or check out all of my other pumpkin desserts here.

slice of pumpkin pie on plate with whip cream

Pie Crust Options

The base of any pie recipe is the crust! For a pumpkin pie, you have three basic options for crust. This decision comes down to preference. I always use a shortening crust because it’s what I grew up with, but here are some other choices:

  • Store Bought – some people are perfectly happy and content with store-bought pie crust (either pre-pressed or the dough that you roll out and blind bake). If this is you, great! IF you want to make it from scratch see my two recipes below.
  • All Butter this pie crust uses all butter (no shortening) and yields flaky delicious results. One recipe makes 4 crusts so be sure to use the serving adjuster in the recipe card.
  • Shortening this pie crust recipe uses more ingredients but is a little bit more forgiving than the all-butter recipe. Plus I have some tips about blind baking.
raw pumpkin pie

Pumpkin Pie Filling vs Pure Pumpkin

This Pumpkin Pie recipe calls for 100% Pure Canned Pumpkin. This is a plain, pureed pumpkin that is canned with no additional sweeteners or spices. For this recipe, we add things like eggs for structure, spices for flavor, and sweetened condensed milk for moisture and sweetness.

Pumpkin Pie Filling is also canned but has spices and sweeteners added in already. They are commonly mistaken for the same thing. They are not! Be sure to use 100% Pure Pumpkin.

Traditional Pumpkin Pie Toppings

The two most traditional toppings for pumpkin pie are whipped cream and vanilla ice cream. You can absolutely buy these or if you want to stick to the homemade route I have a recipe for both homemade whipped cream and homemade vanilla ice cream.

You can also top your pie with things like graham cracker crumbs, a sprinkling of cinnamon, a streusel topping, toasted nuts, or even caramel sauce.

Love Pumpkin? Try these other family favorites: Pumpkin Bread, Pumpkin Cookies, Bakery-Style Pumpkin Muffins, Pumpkin Roll Cake.

How to Make a Classic Pumpkin Pie

Everyone has a recipe for pumpkin pie that they are pulling out for the holidays but let me tell you that this Pumpkin Pie recipe will be your new go-to. It’s a good solid fall-back recipe that everyone will be impressed by! For a step-by-step video guide scroll down to the recipe card below. 🙂

Preheat Oven + Prepare Pie Crust

Preheat oven to 350° F. Prep and roll out your pie crust if applicable. There is no need to blind bake your pie crust, it will bake along with the filling.

Make Pumpkin Pie Filling

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 + Cool

Bake 40-45 minutes until the center is set. Remove from oven and cool completely.

pumpkin pie

What If My Pie Cracks?

While this pumpkin pie recipe won’t crack (because of the sweetened condensed milk), other pumpkin pie recipes can. While having a crack isn’t the prettiest thing, don’t worry! This is what whipped cream and/or crumbled gingersnaps are for! Spread or pipe cream overtop of the entire pie, then decorate with any desired garnishes.

My Pie Crust is Getting Too Dark!

If your pie crust is getting too dark and your filling hasn’t set yet try using a pie shield (or simply cover the edges with aluminum foil) and continue baking. Also, try moving your pumpkin pie lower down in the oven. Typically, the higher in the oven, the darker on top it’ll get.

Refrigerate + Serve

Refrigerate until ready to serve. Cut into slices, top with cream, and serve!

Pulling slice out of pumpkin pie

Storing Pumpkin Pie

Yes, this Pumpkin Pie recipe needs to be refrigerated.

After baking and serving, refrigerate your leftover pumpkin pie to help it keep. 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!

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. Freeze for up to three months!
  • 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.
Fork taking tip off pumpkin pie slice

Other Thanksgiving Pies to Try

While the obvious and classic choice for a Thanksgiving dessert is Pumpkin Pie, here are some other tasty and appropriate choices:

Whether you are making this for Thanksgiving, or just love a good slice of pie, this recipe will not disappoint. Make this pumpkin pie your family’s tradition this Thanksgiving!

The printable recipe card is down below. Happy baking, friends!!

Pulling slice out of pumpkin pie
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4.79 from 32 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 minutes
Cook Time 50 minutes
Total Time 1 hour


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


  • 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.
    pouring pumpkin pie ingredients in bowl
  • Bake 40-45 minutes until the center is set. Remove from oven and cool completely.
    pouring pumpkin pie filling into pie crust
  • Refrigerate until ready to serve.
    pumpkin pie
  • Cut into slices, top with cream and serve!
    Fork taking tip off pumpkin pie slice



Calories: 276kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 153mg | Potassium: 317mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8408IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 1mg
Course: Dessert
Cuisine: American, Thanksgiving
Keyword: How to Make Pumpkin Pie, Pumpkin Pie, Pumpkin Pie Recipe
4.79 from 32 votes (7 ratings without comment)

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60 Responses
  1. 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 […]

  2. 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.

  3. 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!

  4. 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!

  5. 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!!!

  6. 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!!

  7. 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… ?

  8. 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.

  9. 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 🙂

  10. 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 🙂

  11. 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!

  12. 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!

  13. 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.

  14. 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!

  15. 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!

  16. 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 🙂

  17. 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

  18. 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.