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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.
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 flakey 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.
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 to 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.
How to Make Classic Pumpkin Pie
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. 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 🙂
1. Preheat Oven + Prepare Pie Crust
Preheat oven to 350 degrees. 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.
2. 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.
3. Bake + Cool
Bake 40-45 minutes until the center is set. Remove from oven and cool completely.
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.
4. Refrigerate + Serve
Refrigerate until ready to serve. Cut into slices, top with cream, and serve!
Storing Pumpkin Pie
This Pumpkin Pie Recipe Does Need 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.
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:
- Pecan Pie
- Sweet Potato Pie
- Apple Pie
- Mixed Berry Pie with streusel!
- Whipped Brown Sugar Pecan Cream Pie
- Cranberry Cream Pie (like cranberry fluff but in a pie shell)
- Coconut Cream Pie
- Banana Cream Pie
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!!
Pumpkin Pie Recipe
- 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!