Pumpkin Pie Recipe

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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

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 Bread, Pumpkin Cream Pie & Soft Pumpkin Sugar Cookies.

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!

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!

Even More Pumpkin Recipes!

• Pumpkin Bread Recipe
• Pumpkin Pecan Cobbler
• Pumpkin Bars
• Glazed Mini Pumpkin Bundt Cake Recipe
• Pumpkin Cinnamon Rolls with Maple Glaze

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!!

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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's1 9" unbaked pie shell I used a frozen Marie Callender's
• 15 oz. pumpkin 1 can15 oz. pumpkin 1 can
• 14 oz. sweetened condensed milk 1 can14 oz. sweetened condensed milk 1 can
• 2 eggs2 eggs
• 1 1/2 teaspoons pumpkin pie spice or a mixture of cinnamon and nutmeg1 1/2 teaspoons pumpkin pie spice or a mixture of cinnamon and nutmeg
• pinch saltpinch salt
• sweetened whipped cream for garnish if desiredsweetened whipped cream for garnish if desired

US Customary - Metric

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