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+ servings
A slice of pumpkin pie topped with a dollop of whipped cream

Pumpkin Pie

This easy pumpkin pie recipe has a rich velvety consistency chock full of warm fall spices and subtly sweet hues that beckon to taste buds near and far.
Course Dessert
Cuisine American
Keyword dessert, Pie, pumpkin recipe, Thanksgiving, Thanksgiving dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 Servings
Calories 191kcal
Author Kathleen


  • 2 large eggs beaten
  • 1 (16-ounce) canned solid packed pumpkin
  • 2 tablespoons molasses
  • 3/4 cup brown sugar firmly packed
  • 1/2 teaspoon salt
  • 1 teaspoon dried ground cinnamon
  • 1/2 teaspoon dried ground ginger
  • 1/4 teaspoon dried ground cloves
  • 1/4 teaspoon dried ground nutmeg
  • 1 tablespoon all-purpose flour
  • 1 (12-ounce) canned evaporated milk
  • 1 (9-inch) deep-dish pie crust unbaked


  • Prep. Preheat oven to 425°F. Press pie crust into a 9" pie pan.
  • Combine. In a medium bowl, mix together all filling ingredients until well combined. Pour filling into prepared pan.
  • Bake in a 425°F oven for 15 minutes. Remove from oven and add a foil collar. Reduce oven temperature to 350°F and continue baking for 40-50 minutes or until a toothpick inserted into the center comes out clean and filling is set. Enjoy!


  1. Mixing; Baking up a perfect homemade pumpkin pie recipe that doesn’t sink in the middle as it cools requires a simple trick or two. The main thing is to use a handheld mixer (if you have one) instead of a stand-alone. This helps reduce the amount of air in the custard making it silky smooth. If the pumpkin custard has too much air in it, then it puffs up like a souffle as it's baking only to sink as it cools.
  2. Eggs – I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter. A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
  3. Canned Pumpkin –This is a pumpkin pie with canned pumpkin recipe. Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your cake.
  4. Dried Spices- Ground spices are at their peak of flavor the first 6 months after opening.
  5. Evaporated Milk: This pumpkin pie filling is made with evaporated milk and just the right amount of warm fall seasonings. This differs a little from pumpkin pie with sweetened condensed milk but you’re just gonna have to trust me on this one


Serving: 1/12 of the recipe | Calories: 191kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3.3g | Cholesterol: 37mg | Sodium: 195mg | Potassium: 166mg | Sugar: 21g | Vitamin A: 50IU | Calcium: 24mg