There’s something magical about classic pumpkin pie. It’s a dessert that warms your heart and fills your home with a wonderful aroma. This recipe is not only simple to follow but also brings a nostalgic touch to any gathering or holiday. You can whip it up with just a few ingredients and enjoy a velvety filling in a flaky crust, making it perfect for both seasoned bakers and novices. You’ll have it ready in about an hour, allowing you to savor every slice with friends and family.

What makes this pie truly special is its rich flavor and creamy texture, complemented by warm spices. Whether it’s Thanksgiving or a cozy night at home, this dessert is a favorite for anyone who loves the flavors of fall.

Why you’ll love classic pumpkin pie

Quick and easy to make
Perfect for any fall occasion
Rich, warm flavors that comfort
Minimal prep with fewer dishes
Budget-friendly dessert option

What ingredients do I need for classic pumpkin pie?

1 (15 oz) can pumpkin puree
1 cup sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 (9-inch) pie crust

Ingredient notes & swaps: Use fresh pumpkin puree for a more vibrant flavor, and opt for evaporated milk if you prefer a lighter filling. Those with egg allergies can substitute flaxseed meal mixed with water.

How do I make classic pumpkin pie step-by-step?

To bake a perfect pumpkin pie, start by mixing your ingredients until well combined and pour the mixture into your pie crust. Bake it at a high temperature initially and then lower it to ensure even cooking.

Preheat your oven to 425°F (220°C).
In a large bowl, mix together pumpkin puree, sweetened condensed milk, eggs, spices, and salt until well combined.
Pour the mixture into the pie crust.
Bake in the preheated oven for 15 minutes.
Reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set.
Allow cooling before serving. Enjoy!

Pro Tip: To check for doneness, the pie should be set in the middle but slightly jiggly. It will firm up as it cools.

How should I serve it?

Serve classic pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. You can also sprinkle some cinnamon on top for an extra flavor boost. Slice it into wedges, and consider garnishing with a sprinkle of nutmeg for a festive touch.

Can I make it ahead? How do I store and reheat it?

Absolutely! You can make pumpkin pie a day in advance. Just cover it well and store it in the fridge. When ready to serve, enjoy it cold or reheat slices in the oven at low heat until warm. It’s simple to have this dessert ready to impress!

How do I fix common issues?

If you find your pie too dry, consider reducing the baking time slightly next time. For a bland pie, ensure your spices are fresh and adjust seasoning to taste. A soggy crust might be due to not pre-baking the crust, so keep that in mind for future baking.

What variations can I try?

For a twist, add a teaspoon of vanilla extract to enhance the flavor or incorporate a little bit of maple syrup for added sweetness. If you’re feeling adventurous, experiment with adding a layer of chocolate ganache at the bottom for a delightful surprise.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used, but make sure to properly cook and puree it to achieve a similar texture as canned pumpkin.

What if my pie cracks?
A cracked pie can happen due to overheating or overbaking. To avoid that, watch the baking time closely and remove it from the oven once it looks set.

How long will the pie last?
You can store pumpkin pie in the refrigerator for up to 3-4 days. If you want it to last longer, consider freezing it for up to a month.

This classic pumpkin pie is not just a dessert; it’s a heartwarming tradition. Enjoy baking it!

Classic Pumpkin Pie

A heartwarming dessert that combines a velvety pumpkin filling with warm spices, perfect for fall gatherings and celebrations.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the filling

1 can 15 oz can pumpkin puree Can use fresh pumpkin puree for a more vibrant flavor.
1 cup sweetened condensed milk Opt for evaporated milk if you prefer a lighter filling.
2 large eggs For egg allergies, substitute with flaxseed meal mixed with water.
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt

For the crust

1 9-inch pie crust Use a store-bought or homemade crust.

Method

Preparation

Preheat your oven to 425°F (220°C).
In a large bowl, mix together pumpkin puree, sweetened condensed milk, eggs, spices, and salt until well combined.
Pour the mixture into the pie crust.

Baking

Bake in the preheated oven for 15 minutes.
Reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set.
Allow cooling before serving.

Notes

Serve with whipped cream or vanilla ice cream. To check for doneness, the pie should be set in the middle but slightly jiggly, as it will firm up while cooling.