Pumpkin Pie Recipe


The best (and easiest) Pumpkin Pie recipe you’ll need this holiday season. Make Thanksgiving dessert in no time at all with this delicious pie recipe!

Prep Time : 5 minutes

Cook Time : 55 minutes

Total Time : 1 hour


  • 1 refrigerated pie crust (see notes)
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounce) pumpkin puree
  • 1 can (12 ounce) evaporated milk


  1. Press pie crust into 9-inch pie plate, flute the edges with thumb.
  2. In a mixing bowl, combine the sugar, salt, cinnamon, ginger, and cloves. Add in the eggs and whisk until blended.
  3. Add pumpkin and evaporated milk until combined. Pour into pie crust.
  4. Bake in a 425 degree oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350 degrees. Bake for an additional 40-45 minutes, until a toothpick inserted comes out clean.
  5. Remove from oven and cool. Refrigerate until ready to serve.
Perfect slice of pumpkin pie topped with homemade whipped cream.


  • For the leaf design, you’ll need TWO pie crusts, plus some cinnamon sugar to sprinkle on the leaves. Cut into shapes and bake in a 375 degree oven for about 15 minutes. Cool on wire rack.
  • Use 1 Tablespoon homemade pumpkin pie spice mix instead of the cinnamon, ginger, and cloves.