Easy Pumpkin Pie Recipe

This easy homemade pumpkin pie recipe is a holiday classic! Inspired by the original Libby’s pumpkin pie, it’s practically foolproof, with a simple, silky smooth filling, warm spices, and a buttery, flaky crust.

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The Pumpkin Pie Recipe I Make Every Thanksgiving

Homemade pumpkin pie is a classic choice for any holiday or Thanksgiving menu, though we always make room for razzleberry pie and apple pie, too! The cozy fall flavors are the perfect way to end a feast of roasted turkey and all the traditional sides.

I’ve tried many pumpkin pie recipes over the years, but I always come back to this Libby’s version. It’s smooth, velvety, and has just the right blend of spices. I’ve made a few small tweaks, reducing the evaporated milk slightly for a firmer texture and adding a dash of vanilla for extra warmth.

Why You’ll Love This Recipe

• Foolproof for beginners. Just 15 minutes of prep and a simple method that bakes up smooth and set every time. No special techniques, no blind baking.
• Holiday favorite. A classic homemade pumpkin pie with warm spices, silky filling, and a flaky crust. It fits right in on the dessert table alongside sweet potato pie and my chocolate pecan pie recipe!
• Consistent results. This Libby’s-inspired recipe has been tested year after year, so you always get the perfect slice.

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Pumpkin puree: Libby’s gives the most consistent texture. Homemade puree works too, just make sure to drain excess liquid so the filling isn’t watery. Do not use pumpkin pie filling in a can.
• Evaporated milk: Creates a smooth, creamy custard that sets firmly and holds its shape once cooled. Stick with evaporated milk for this recipe, sweetened condensed milk, heavy cream, and half-and-half don’t produce the same texture.
• Eggs and sugar: Helps the custard set and add sweetness without making the filling too dense.
• Warm spices: Cinnamon, ginger and cloves add classic fall flavor. Adjust the spices slightly for a milder flavor or stronger taste.
• Pie crust: Store-bought or my easy pie crust both work, just make sure it’s unbaked. Cover the edges with foil if they brown too quickly.
• Topping (optional): Finishing touches include a simple homemade whipped cream or try this stabilized whipped cream for a great make ahead option.

Place your unbaked pie crust in a 9-inch pie pan, then pour in the pumpkin pie filling. If the crust edges hang over the rim, fold or trim so nothing drips in the oven.

Set pie on a baking sheet and bake on the center rack at 425°F for 40–55 minutes until the filling is mostly firm and the center has a slight jiggle.

Let the pie cool on a wire rack. It will finish setting as it cools, which gives you that smooth, sliceable custard texture. For the cleanest slices, chill in the refrigerator before cutting.

Recipe Tips

• Don’t blind bake.This recipe doesn’t require pre-baking the crust. Starting in a hot oven is enough to cook the crust through without getting soggy.
• Keep the crust from browning. If the edges start getting dark, cover them with strips of foil during the last 20 minutes of baking.
• How to tell when it’s done. Insert a thin knife into the center, it should come out mostly clean. The center may have a slight jiggle, and that’s perfect.
• Avoid cracks. Cracks usually happen from over-baking. Start checking for doneness early and remove the pie once the center is just set. Cooling gradually on a wire rack also helps.
• Cool completely. Pumpkin pie needs time to finish setting. Let it cool for about 3 hours before slicing. Chill for cleaner slices.
• Bake on a sheet pan. Place the pie pan on a baking sheet to make it easy to move and catch any drips.

Variations

• Different crusts: Swap the traditional pie crust for a graham cracker crust or a gingersnap crust for extra flavor and a little crunch.
• Want to make it easier? Use 1 ¾ teaspoons pumpkin pie spice in place of the cinnamon, ginger, and cloves.
• Mini pumpkin pies: Use a muffin tin to make bite-sized pumpkin pies, perfect for parties or dessert trays. Same filling, just a shorter bake time.
• Pumpkin pie bars: Make a larger batch using a 9×13 pan and a shortbread crust. Easy to slice, serve, and great for feeding a crowd.
• Warm caramel sauce takes this classic pie to the next level. If you love caramel, try it the same way I do on my pumpkin cheesecake for an extra decadent finish.