Name: Classic Pumpkin Pie
Cook time: 45 minutes
Total time: 4¾ hours
Yield: 8 servings
Ingredients: 1 disk Our Favorite Pie Crust; All-purpose flour, for surface; 2 large eggs; 1 (15-oz.) can canned solid-pack pumpkin (about 2 cups); 1 cup heavy cream; ¾ cup packed light brown sugar; ½ cup whole milk, room temperature; 1 tsp. ground cinnamon; 1 tsp. ground ginger; ¼ tsp. kosher salt; Pinch of ground cloves; Sweetened Whipped Cream, for serving

A slice of pumpkin pie with whipped cream on top.

Photo by Elizabeth Coetzee, Food Styling by Mira Evnine

Active Time
45 minutes
Total Time
4¾ hours

Experimentation has its place, but so does tradition. If you’re looking for a classic homemade pumpkin pie recipe with a velvety custard and flaky crust, you’ve come to the right place. Our favorite homemade pie crust recipe makes enough dough for two pies, so feel free to double up the filling ingredients and bake them off side by side—or save the dough for a companion pecan pie. If you’re short on time, you can always sub in a ready-made frozen pie crust. Either way you’ll need to blind-bake the crust; if you’re unfamiliar with the technique, consult our guide.

Perfect pumpkin pie filling starts with pure pumpkin purée. Use unsweetened canned pumpkin (Libby’s won our canned pumpkin taste test a few years back) or roast and purée fresh pumpkin. Avoid packaged pumpkin pie mix, which may have unwanted sweeteners and other flavorings. We also avoid store-bought pumpkin pie spice to better control the balance, but if that’s what you keep on hand, feel free to substitute about 2 tsp. of the mix for the spices below.

If you’re making the pie the night before Thanksgiving, you can leave it out on the counter. Any longer and you’ll want to stick it in the fridge (or you can freeze pumpkin pie for up to three months). As for leftovers, have them for breakfast the following morning, whipped cream optional.

Ingredients

8 servings

1 disk Our Favorite Pie Crust

All-purpose flour, for surface

2 large eggs

1 (15-oz.) can canned solid-pack pumpkin (about 2 cups)

1 cup heavy cream

¾ cup packed light brown sugar

½ cup whole milk, room temperature

1 tsp. ground cinnamon

1 tsp. ground ginger

¼ tsp. kosher salt

Pinch of ground cloves

Sweetened Whipped Cream, for serving

Step 1
Roll out 1 disk Our Favorite Pie Crust to a 14” round on a lightly floured surface and fit into a 9” glass pie dish (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
Step 2
Place a rack in center of oven; preheat to 375°. Transfer pie dish to a rimmed baking sheet; line pie dough with aluminum foil or parchment paper and fill with pie weights. Bake 20 minutes. Remove use foil or parchment to remove weights and continue to bake until pale golden, 6 to 10 minutes more. Transfer to a wire rack and let cool.
Step 3
In a large bowl, whisk 2 large eggs, 1 (15-oz.) can canned solid-pack pumpkin (about 2 cups), 1 cup heavy cream, ¾ cup packed light brown sugar, ½ cup whole milk, room temperature, 1 tsp. ground cinnamon, 1 tsp. ground ginger, ¼ tsp. kosher salt, and pinch of ground cloves, then pour into pie shell.
Step 4
Bake pie until filling is set but center is still slightly jiggly, 45 to 50 minutes. (Filling will continue to set as pie cools.) Transfer to a wire rack and let cool completely. Garnish slices with Sweetened Whipped Cream.

Editor’s note: This classic pumpkin pie recipe was first printed in the November 1999 issue of ‘Gourmet.’ Head this way for more of our best Thanksgiving pies →

Leave a Review

Reviews (70)

Subtle and elegant. I did add 1/2 fresh nutmeg. Sometimes I like this pie to have more flavour, but this one worked for my occasion.
- Anonymous
- Victoria, BC
- 10/10/2021
Got rave reviews! I did make changes based on other reviews. I used my own dough (gluten free), used my own pumpkin spice mix, which includes nutmeg. Used 1/2 cup dark brown sugar and 1/4 light brown and this gave the custard more depth and caramel taste. Light custard , not too sweet and delicious!
- louisemarysmith3387
- Seattle
- 11/27/2020
Solid and straight-forward. I made a gingersnap crust, which gave it a little more depth.
- jordane23
- Oakland, CA
- 12/17/2019
Absolutely awesome. This is a delicious pie! I love the real cream. I make pies all the time, and this is for sure one of the best pumpkin recipes.
- lgerebi
- Victoria, MN
- 10/22/2019
Perfect pumpkin pie! Will keep this recipe
- raraava
- 11/27/2018
Perfect Not too sweet, just right. Sometimes pumpkin pies recipes require sweet and condensed milk making the pie sickenly sweet.
- Jonkyjonkerson
- California
- 11/23/2018
I put in more cinnamon and cloves than it called for but still found it bland. My friend made a pumpkin pie off the recipe from the back of the canned pumpkin and it had more flavor than this.
- jeneschulz1298
- Iowa
- 11/25/2017
Forgot to rate the 4 forks last time....
- persephone123
- 12/7/2014
I've now made this three times in the last two months for holiday parties because it's so easy and it's the best pumpkin pie I've had. (Although I use my own pie crust recipe.) The spices and texture (once completely cooled or chilled) is perfect. It does take much much longer in the oven than the recipe says. Also beware that the spices can sink to the bottom if you don't pour the filling in right away so give it an extra swirl or scrape before pouring. Happy pie eating!
- persephone123
- 12/7/2014
Unbelievably creamy, the filling bakes up more like a mousse than a custard. Roll out your dough on the thicker side and pre-bake thoroughly to provide enough textural contrast. Will be our go-to recipe from now on!
- cupcake1028
- Coquitlam
- 10/14/2014
Easiest, best pumpkin pie ever
- AFRICANJADE
- Cambridge, MA
- 12/4/2013
I only made the filling, and used my own dough recipe. This was the best pumpkin pie I've ever had, hands down! I had to bake it for quite a bit longer than the recipe stated, however, probably about 90min.
- Anonymous
- 12/3/2011
Creamy and yummy! Wonderful flavor. Will make this again. Oh I didn't have whole milk so I used 2 percent with some half n half instead.
- tamerz66
- Oakley, CA
- 11/26/2011
I used a fresh pie pumpkin from the patch at my church. Also, used a spelt crust. It was one of the best pies I have ever eaten. Highly recommend the fresh pumpkin. It was less expensive than buying the canned and much easier to prepare than you might think!
- Anonymous
- Atlanta
- 10/9/2011
We love the taste of pumpkin pie. I would like to make only the filling and I would also like to make it in the microwave. Has anyone tried to do that and how did it turn out?
- doro4
- San Francisco Bay area
- 1/28/2011