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Classic Pumpkin Pie

This Classic Pumpkin Pie is creamy, sweet and luscious! Completely homemade from the crust to the creamy filling. It's utterly delicious and bursting with flavor! It also freezes well! Perfect for your Thanksgiving or Friendsgiving table!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8
Calories: 294 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

Pie Crust
  • ½ recipe pie crust
Pumpkin Pie Filling
  • ¼ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon lemon zest
  • 2 eggs
  • 1 egg yolk
  • 12 ounce evaporated milk 1 can
  • 2 cups canned pumpkin

Instructions

    Cup of Yum
  1. Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
  2. Preheat your oven to 425°F.
  3. In a large bowl combine the sugars, pumpkin pie spice, cinnamon and salt. Add the rest of the filling ingredients and mix well until well incorporated and smooth, using a mixer or whisk. Set aside.
  4. If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
  5. Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
  6. Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
  7. Pour the pumpkin mixture into the pie shell and bake at 425 for 15 minutes. Reduce temperature to 350 F degrees and bake for another 45 minutes, or until a knife inserted near the center comes out clean.
  8. Cool before serving. Top with whipped cream if preferred.

Notes

  • Check out the recipe to make this easy pie crust with video and step by step instructions here.
  • Chill The Dough. This is the secret to a flaky crust.
  • Pre-bake your crust. This will prevent your crust from getting soggy.
  • Don't skip the brown sugar. It adds a little bit of caramel flavor to the pie.
  • Use room temperature ingredients. It’s important to always use room temperature ingredients for the filling because they blend more evenly in batters. Cold ingredients can result in lumpy batter, a stodgy texture and require longer baking time.
  • Cool the pie completely before slicing. After baking, you should allow the pie to cool completely at room temperature. You want to make sure you allow the pie to set properly. Cool for at least 2 hours on a wire rack before serving.
  • Pumpkin pies will last 3 to 4 days stored in the fridge.
  • To freeze, just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil and store up to a month in the freezer.
  • To defrost, place the pie in the fridge overnight and let it thaw slowly.

Nutrition Information

Serving 1slice Calories 294kcal (15%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 77mg (26%) Sodium 316mg (13%) Potassium 312mg (9%) Fiber 2g (8%) Sugar 25g (50%) Vitamin A 9725IU (195%) Vitamin C 3.7mg (4%) Calcium 158mg (16%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 294

% Daily Value*

Serving 1slice
Calories 294kcal 15%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 77mg 26%
Sodium 316mg 13%
Potassium 312mg 7%
Fiber 2g 8%
Sugar 25g 50%
Vitamin A 9725IU 195%
Vitamin C 3.7mg 4%
Calcium 158mg 16%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.