This classic homemade pumpkin pie is the ultimate fall dessert, featuring a smooth, spiced pumpkin filling nestled in a flaky, buttery crust. Perfect for Thanksgiving, holiday gatherings, or cozy autumn evenings, this pie captures the warm flavors of cinnamon, nutmeg, and cloves with a creamy texture that melts in your mouth. Making pumpkin pie from scratch has never been easier, and the result is a timeless dessert that everyone will love.

What sets this pumpkin pie recipe apart is the balance of spices and the homemade crust that adds a tender, flaky layer to every bite. The filling is rich but not overly sweet, allowing the natural pumpkin flavor to shine through. Whether you use canned pumpkin or fresh roasted pumpkin puree, this pie delivers classic flavors with simple ingredients and straightforward steps, making it perfect for bakers of all levels.

This easy homemade pumpkin pie is perfect for holiday celebrations and can be made ahead of time to let the flavors develop fully. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for a traditional finish. Whether you’re a pumpkin pie purist or trying it for the first time, this recipe is sure to become a seasonal favorite in your dessert repertoire.

Classic Pumpkin Pie

Recipe by SamCourse: Holidays, Sweets

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg (optional)
2 large eggs
15oz canned pumpkin (our homemade)
12oz evaporated milk

Directions

Preheat oven to 425 degrees.
In a small bowl, mix together the sugar, salt, cinnamon, ginger, clove, and nutmeg.
Beat the eggs in a large bowl.
Stir pumpkin into the eggs and then add in the small bowl of spices to the egg/pumpkin mix.
Gradually mix in the evaporated milk. Batter will be extremely runny but that is expected and will bake up nicely.
Press homemade or store bought pie crust into baking pan. Pour pumpkin pie batter into prepared crust.
Bake at 425 for 15 minutes. Reduce the oven temperature to 350 degrees and continue to cook for 40-50 more minutes: until a butter knife inserted into the center comes our clean.
Cool on a wire rack for 2 hours. The pie continues to cook as it sits so it is important not to rush the cooling by putting it immediately into the fridge. After pie cools serve immediately or store in the fridge until ready to serve.
Serve with your favorite whipped topping and watch the smiles of those you love!