Classic Pumpkin Pie Recipe

Everyone needs to know the Classic Pumpkin Pie Recipe! There is just the right amount of spice and sweetness in this perfect pumpkin pie, so load on the whipped cream and enjoy this comforting fall tradition.

For the Pumpkin Pie Lovers

My husband is super picky about his pumpkin pie. Mostly, he really only wants to eat my homemade pumpkin pie. Are you also a pumpkin pie snob? Just the perfect amount of spice and sweetness in the best crust topped with allllll the whipped cream.

If you’ve never made a pumpkin pie or if you have but you can’t remember the recipe, I have the Classic Pumpkin Pie Recipe for you!

First… The Crust

There are two types of crust that I like for my Classic Pumpkin Pie Recipe.

1. Pillsbury refrigerated pie crust – this one is easy and tastes great!
2. Homemade Shortening Pie Crust (my own recipe here on Mom Needs Chocolate!)

One extra fun thing about making my own pie crust is that I double the recipe and give my daughter a little bit to play with while I make the pie.

Then I use the rest of the extra pie crust dough to cut out shapes for the crust. Leaves are usually my go-to for a fall pie, but when you can’t find the leaf mini cookie cutter, you use stars.

Click here now to see my pie crust recipe and more decorative fluting ideas.

A Word About the Egg

My next tip is a really big one for me: remove the chalazae from the egg yolk and beat the eggs well before incorporating into the rest of the pie filling mixture.

The chalazae is the white part that is connected to the egg yolk. It’s completely edible. The problem is that in custard pies, it sometimes doesn’t break down well. The other egg problem is that when the eggs are not beaten before other ingredients are added, they may not incorporate fully into the filling.

Why does all of this matter? On more than one occasion I’ve chomped down on some rubbery mass resembling scrambled eggs in a pumpkin pie. AW-FUL! So now I am a serious perfectionist when it comes to making sure my eggs are well incorporated into my recipes.

Protect the Crust

Another big tip is to use a pie shield to prevent the crust from burning. This is so helpful! Click the image below to see this awesome silicone pie crust shield on Amazon (affiliate link):

The Best Pumpkin Puree

I’ve tried a lot of different pumpkin puree’s over the years, and three stand out as my favorites:

1. Libby’s 100% Pure Pumpkin – This one is simply the best for pumpkin pies.
2. Baker’s Corner 100% Pure Pumpkin from Aldi – Low price and beautiful orange color.
3. Kroger Brand 100% Pure Pumpkin Puree – Great flavor and low price.

Do be sure that you’re not purchasing pre-seasoned pumpkin pie filling. This is NOT the same as 100% pure pumpkin puree, which is what you need for making pumpkin pie from scratch.

Making Your Classic Pumpkin Pie Recipe

Now, we’ve covered the basics, so it’s time to bake!

Classic Pumpkin Pie Recipe

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★★★★★

5 from 4 reviews

• Author: Carissa Shaw for Mom Needs Chocolate
• Yield: 8 servings 1x

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Description

Everyone needs to know the Classic Pumpkin Pie Recipe! There is just the right amount of spice and sweetness in this perfect pumpkin pie, so load on the whipped cream and enjoy this comforting fall tradition.

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Ingredients

Scale 1x2x3x

• 2 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 1 unbaked pie crust (to fit a 9-inch pie pan) – click here for recipe

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Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a medium bowl, use a whisk to beat eggs for about 1 minute.
3. Whisk in the sugar, salt, cinnamon, ginger, and cloves and beat by hand for about 30 seconds.
4. Stir in the pumpkin then gradually add the evaporated milk; mix until combined.
5. Pour the pumpkin mixture into a prepared, uncooked pie crust (click here for recipe).
6. Bake at 425 for 15 minutes then decrease the heat to 350 and bake for another 50 minutes.
7. Cool the pie at room temperature for 1 hour and then refrigerate for at least 1 hour before serving.

Notes

Serve with plenty of fresh whipped cream, Redi-wip, or Cool Whip.

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Mmmmm… this homemade pumpkin pie is so good!

Share a Slice of the Pie

If you made this Classic Pumpkin Pie Recipe, please come back and tell me how you liked it! You can click here now to see this recipe on Pinterest and leave a comment or picture of your pie there too.