There’s nothing quite like the smell of a classic pumpkin pie baking in the oven, is there? That warm blend of cinnamon, ginger, and cloves wafting through the house instantly makes any day feel like a holiday. I’ve been making this exact pumpkin pie recipe since I was old enough to reach the kitchen counter – it’s the same one my mom taught me to make when I was helping with Thanksgiving preparations. The best part? It’s deceptively simple. With just a few pantry staples and one magical can of pumpkin puree, you’re on your way to creating that perfect smooth, spiced filling nestled in a buttery crust. Every time I pull this pie out of the oven, I’m transported back to those childhood Thanksgivings where the whole family would wait impatiently for dessert. Now it’s your turn to create those memories!
Why You’ll Love This Easy Classic Pumpkin Pie
This pumpkin pie recipe has been my go-to for years, and here’s why it’ll become yours too:
- Simpler than you think: Just 9 basic ingredients (most already in your pantry!) come together in minutes
- Foolproof method: The two-temperature baking guarantees a perfect set every time – no cracks or soggy bottoms
- Holiday magic: That classic spiced pumpkin flavor instantly makes any gathering feel special
- Crowd-pleaser: It’s the dessert everyone secretly saves room for at Thanksgiving dinner
- Better next day: The flavors deepen as it cools, making it perfect for prepping ahead
Trust me, once you try this version, you’ll never go back to complicated recipes again.
Ingredients for Easy Classic Pumpkin Pie
Here’s everything you’ll need for this foolproof pumpkin pie – I promise you probably have most of these in your kitchen already! The magic is in how simple these ingredients are:
- 1 (9-inch) unbaked pie crust – store-bought works great (no shame!), but homemade is extra special
- 1 (15-oz) can pumpkin puree – NOT pumpkin pie filling (learned that lesson the hard way!)
- 3/4 cup granulated sugar – just the right amount of sweetness to let the spices shine
- 1 tsp ground cinnamon – the warm hug of fall spices
- 1/2 tsp ground ginger – for that subtle kick
- 1/4 tsp ground cloves – the secret whisper of depth
- 1/2 tsp salt – balances all the flavors perfectly
- 2 large eggs – room temperature helps them blend smoothly
- 1 (12-oz) can evaporated milk – richer than regular milk, creates that velvety texture
See? Nothing fancy – just honest ingredients that work together beautifully. Now let’s make some pie magic!
How to Make Easy Classic Pumpkin Pie
Okay, let’s get baking! This pumpkin pie comes together so easily, but there are a few key tricks I’ve learned over the years that make all the difference. Follow these steps and you’ll have pie perfection in no time.
Preparing the Crust
First things first – let’s handle that crust. Whether you’re using store-bought or homemade (go you!), make sure it’s thawed if frozen. Gently press it into your 9-inch pie dish, letting the edges hang over just a bit. No need to be perfect here – rustic is charming! If you want to get fancy, crimp the edges with your fingers or a fork. Pop it in the fridge while you make the filling – this helps prevent shrinkage later.
Mixing the Filling
Now the fun part! In a large bowl, whisk together your dry ingredients first – sugar, cinnamon, ginger, cloves, and salt. This ensures no spice clumps hide in your pie. Then add the pumpkin puree and give it a good stir until everything’s well combined. Next, beat in the eggs one at a time, then slowly pour in the evaporated milk while stirring. The mixture should be smooth and pourable – like a thick milkshake. Oh, and don’t overmix! Just stir until everything’s incorporated.
Baking and Cooling
Here’s my secret for the perfect set: the two-temperature bake. Start at 425°F for 15 minutes – this high heat helps the crust get nice and crisp. Then reduce to 350°F and bake another 40-45 minutes. The pie is done when the edges are set but the center still jiggles slightly – like firm Jell-O. A toothpick inserted about 1 inch from the edge should come out clean. Resist the urge to overbake! Let it cool completely on a wire rack (at least 2 hours) – this helps the filling set properly. The wait is torture, but trust me, it’s worth it!
Tips for the Perfect Easy Classic Pumpkin Pie
After making this pie dozens of times (and learning from my mistakes!), here are my can’t-miss tips for pumpkin pie perfection:
- Room temp eggs are key – Cold eggs can make your filling lumpy. Let them sit out for 30 minutes first.
- Don’t overmix the filling – Just stir until combined to avoid air bubbles that cause cracks.
- Blind bake if needed – If your crust tends to get soggy, bake it empty for 10 minutes first.
- Use the jiggle test – The center should wobble slightly when done – it’ll set as it cools.
- Cool completely – I know it’s hard to wait, but slicing too soon makes a mess!
Follow these, and you’ll get rave reviews every time!
Ingredient Substitutions & Notes
Listen, we’ve all been there – mid-recipe when you realize you’re missing something! Here’s how to adapt this pumpkin pie without losing that classic flavor:
- Fresh pumpkin puree: You’ll need about 2 cups of homemade puree. Roast sugar pumpkin until tender, then blend smooth and drain excess liquid in cheesecloth.
- Dairy alternatives: Swap evaporated milk for full-fat coconut milk (the canned kind) for a rich, dairy-free version that still sets perfectly.
- Spice adjustments: No cloves? Just bump up the cinnamon to 1 1/2 tsp. You can also use 2 tsp pumpkin pie spice instead of individual spices.
- Sweetener swaps: Brown sugar adds depth – use 2/3 cup packed instead of white sugar. Maple syrup works too (1/2 cup + reduce milk by 2 tbsp).
Remember – the canned pumpkin puree gives the most consistent results, but these swaps work in a pinch!
Serving & Storing Easy Classic Pumpkin Pie
Oh, the moment we’ve all been waiting for – serving this beauty! My family always fights over who gets the first slice (the middle piece with extra whipped cream, obviously). For the full experience, top each slice with a generous dollop of freshly whipped cream – the slight tang balances the pie’s sweetness perfectly. A sprinkle of cinnamon or nutmeg makes it extra pretty for guests.
Leftovers? Ha – good one! But if you miraculously have some, cover it loosely with foil and store in the fridge for up to 4 days. The flavors actually get better on day two! For longer storage, you can freeze whole pies (wrap tightly in plastic then foil) for up to 2 months – just thaw overnight in the fridge before serving.
Easy Classic Pumpkin Pie FAQs
I’ve gotten so many questions about this pie over the years – here are the ones that come up most often with my tried-and-true answers:
Why did my pumpkin pie crack?
Don’t panic! Cracks usually mean it baked too long or cooled too fast. Next time, pull it when the center still jiggles slightly (it’ll set as it cools), and avoid opening the oven door too much. A little crack? Just cover it with whipped cream – no one will know!
Can I freeze pumpkin pie?
Absolutely! Wrap cooled pie tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge – the texture stays perfect.
Fresh vs canned pumpkin – does it matter?
For consistency, I swear by canned puree (NOT pie filling). Fresh works but requires extra draining and can vary in moisture. Save homemade puree for soups and breads.
How do I prevent a soggy crust?
Two tricks: chill the unbaked crust while making filling, and consider a quick 10-minute “blind bake” at 375°F with pie weights before adding filling. Pie weights are essential for this.
Can I make this ahead?
Yes! Bake it 1-2 days before serving – the flavors actually improve. Just store covered in the fridge and add whipped cream right before serving.
Nutritional Information
Here’s the nutritional breakdown per slice (because we all like to pretend we’re being responsible before going back for seconds!):
- Calories: 300
- Fat: 10g (4g saturated)
- Carbs: 45g
- Protein: 6g
- Sugar: 25g
Remember – these are estimates and can vary based on your specific ingredients. But let’s be real – this is pumpkin pie we’re talking about. Worth every delicious calorie!
Share Your Pie!
I’d love to see your beautiful pumpkin pie creations! Snap a photo of your masterpiece and tag me – I’ll be the one drooling over my phone screen. Did you add any special twists? Leave a comment below sharing your family’s favorite way to enjoy this classic. Happy baking, friends!
Easy Classic Pumpkin Pie Recipe with Just 9 Ingredients
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious classic pumpkin pie with a flaky crust and smooth filling.
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (15-oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 (12-oz) can evaporated milk
Instructions
- Preheat oven to 425°F (220°C).
- Place pie crust in a 9-inch pie dish.
- In a large bowl, mix pumpkin, sugar, cinnamon, ginger, cloves, and salt.
- Beat in eggs, then gradually stir in evaporated milk.
- Pour filling into the pie crust.
- Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for 40-45 minutes.
- Let cool before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Check for doneness with a toothpick—it should come out clean.
- Serve with whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
