Classic Pumpkin Pie Perfection

Looking for the best pumpkin pie recipe? This classic, inspired by Sally's Baking Addiction, is Thanksgiving in a slice. Get ready for rave reviews!

June 4, 2025
By Sally Thompson.

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Alright, let's talk pumpkin pie recipe ! ever get that craving for autumn in a single bite? i do. this pumpkin pie recipe is the one to try.

It's my go-to every year.

A Slice of History: Classic Pumpkin Pie

Pumpkin pie has serious roots. It evolved from early American settlers adapting European custard pies with local pumpkins. Think Thanksgiving. Think comfort. This recipe hits all the right notes.

This isn't rocket science. The difficulty is medium. Give yourself about 2 hours total. This Perfect Pumpkin Pie will feed eight happy people. Get ready for some serious compliments.

Classic Pumpkin Pie Perfection Recipe Card

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Preparation time:30 Mins

Cooking time:55 Mins

Servings:8 servings

Ingredients:

• 1 1/4 cups (156g) all-purpose flour, plus more for dusting
• 1/2 teaspoon (2g) salt
• 1/2 cup (1 stick, 113g) unsalted butter, very cold and cut into small cubes
• 1/4 cup (60ml) ice water, plus more if needed
• 1 (15 ounce/425g) can pumpkin puree (NOT pumpkin pie filling)
• 3/4 cup (150g) granulated sugar
• 1/2 teaspoon (2g) salt
• 1 teaspoon (2.5g) ground cinnamon
• 1/2 teaspoon (1.25g) ground ginger
• 1/4 teaspoon (0.625g) ground cloves
• 1/4 teaspoon (0.625g) ground nutmeg
• 3 large eggs
• 1 can (12 ounces/355ml) evaporated milk

Instructions:

• Make the Pie Crust: Combine flour and salt in a food processor or bowl. Pulse (or cut in) cold butter until it resembles coarse crumbs. Gradually add ice water until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
• Preheat Oven: Preheat the oven to 425°F (220°C).
• Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
• Transfer to Pie Plate: Carefully transfer the dough to the pie plate and crimp the edges.
• Prepare the Filling: In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg.
• Add Eggs and Milk: Whisk in the eggs one at a time, then gradually whisk in the evaporated milk until smooth.
• Pour Filling into Crust: Pour the pumpkin pie filling into the prepared pie crust.
• Bake: Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set with a slight jiggle in the center. If the crust is browning too quickly, use a pie shield or foil to cover the edges.
• Cool Completely: Let the pie cool completely on a wire rack before slicing and serving.

Why This Pumpkin Pie Rocks

Let's be real. the best part is the taste. the health perks are a bonus! pumpkin is packed with vitamin a.

This easy pumpkin pie is perfect for thanksgiving or just because. what makes this version special? i think it's that extra dash of nutmeg that always wins hearts over.

Time to gather the goods! I know you're excited!

Ingredients: Get Ready to Bake

• For the Pie Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 1/4 cup ice water
• For the Pumpkin Pie Filling:
  • 1 (15 ounce) can pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk

Pumpkin Pie with Condensed Milk? Let's Keep it Classic.

Some folks swear by a pumpkin pie recipe with condensed milk , but honestly, i prefer evaporated milk for that classic texture.

Don't get me wrong! sweetened condensed milk recipes are great. this time, let's focus on the original. this results in a richer, custardy outcome.

Now that we've chatted about the ingredients, let's dive into the next step.

Alright, let's get this pumpkin pie recipe started! honestly, nothing screams autumn like the smell of a freshly baked pie.

This one is inspired by sally's baking addiction. it's my go-to for a perfect pumpkin pie recipe easy .

Ingredients & Equipment for Your Perfect Pumpkin Pie

Okay, so you wanna bake the best pumpkin pie ever? You'll need the right stuff. Don't worry, it's mostly stuff you probably already have.

Main Ingredients: Let's Get Real

• All-purpose flour: 1 1/4 cups (156g), plus more for dusting. Look for unbleached flour for the best taste!
• Salt: 1/2 teaspoon (2g) – because even sweets need a little salt!
• Unsalted butter: 1/2 cup (1 stick, 113g), very cold and cut into small cubes. Seriously, the colder, the flakier your crust will be!
• Ice water: 1/4 cup (60ml), plus more if needed. Add it slowly, you don't want soggy dough.
• Pumpkin puree: 1 can (15 ounce/425g). Make sure it's puree , not pumpkin pie filling. Massive difference!
• Granulated sugar: 3/4 cup (150g). Feel free to adjust this a little to your taste.
• Salt: 1/2 teaspoon (2g) – again, balancing those sweet flavors.
• Ground cinnamon: 1 teaspoon (2.5g). Essential for that warm, cozy pie vibe.
• Ground ginger: 1/2 teaspoon (1.25g). Adds a little zing!
• Ground cloves: 1/4 teaspoon (0.625g). Careful with these, they're potent!
• Ground nutmeg: 1/4 teaspoon (0.625g). Freshly grated is always better, if you've got it.
• Large eggs: 3 . They bind everything together.
• Evaporated milk: 1 can (12 ounces/355ml). Not sweetened condensed milk. Although I've heard of pumpkin pie recipe with condensed milk , this isn't it!

Seasoning Notes: Spice It Up!

Honestly, the spice combination is what makes a pumpkin pie recipe .

Cinnamon, ginger, cloves, and nutmeg are the base. you can use pre-mixed pumpkin pie spice, but i prefer to control the flavors myself.

Don't have cloves? a little allspice can work in a pinch. vanilla extract? a teensy bit can enhance the flavor.

Equipment Needed: Keep It Simple

You really don't need fancy equipment for the best pumpkin pie recipe .

• 9-inch pie plate. Glass or ceramic is fine.
• Food processor (optional). Makes the crust way easier, but you can do it by hand.
• Rolling pin. For rolling out your crust, obviously.
• Plastic wrap. Essential for chilling the dough.
• Measuring cups and spoons. Because, you know, measuring.
• Mixing bowls. For the filling.
• Whisk. To get everything smooth.
• Oven. Obvs.
• Parchment paper or foil (optional). For a pie shield, to prevent the crust from burning.

See? Nothing too scary. Let's get baking this perfect pumpkin pie ! And if you want to try a crustless pumpkin pie ?

Alright, let's dive into making the perfect pumpkin pie ! this pumpkin pie recipe , inspired by sally's baking addiction, is a thanksgiving must.

Honestly, the smell alone is pure autumn bliss. it is a classic for a reason.

Prepping for Pumpkin Pie Perfection

First, the essential mise en place . Get everything measured. Seriously, do it now! You'll thank me later. For the crust and filling, follow the recipe's ingredient amounts.

For time-saving tips, measure dry ingredients beforehand. Store them in a container. Pre-cubing your butter is also a game changer.

Safety Reminder: Handling raw dough, be careful. Use clean surfaces. We don't want any nasties in our pumpkin pie recipe !

The Pumpkin Pie Process: Step-by-Step

Here's how to make this amazing pie, simple as possible.

1. Make the Crust: Mix 1 1/4 cups (156g) flour and 1/2 teaspoon (2g) salt. Add 1/2 cup (1 stick, 113g) cold butter. Pulse until crumbly. Gradually add 1/4 cup (60ml) ice water. Chill the dough for at least 30 minutes .
2. Preheat: Set your oven to 425° F ( 220° C) .
3. Roll: Roll the dough to a 12-inch circle.
4. Transfer: Place in a 9-inch pie plate, crimp the edges.
5. Combine: Mix 1 (15 ounce/425g) can pumpkin puree, 3/4 cup (150g) sugar, 1/2 teaspoon (2g) salt, 1 teaspoon (2.5g) cinnamon, 1/2 teaspoon (1.25g) ginger, 1/4 teaspoon (0.625g) cloves, and 1/4 teaspoon (0.625g) nutmeg.
6. Add More: Whisk in 3 eggs and 1 can (12 ounces/355ml) evaporated milk for a perfect Pumpkin Pie Recipe With Condensed Milk .
7. Pour: Pour filling into the crust.
8. Bake: Bake for 15 minutes at 425° F ( 220° C) . Reduce to 350° F ( 175° C) for 40- 50 minutes . A slight jiggle means it's done.

Best Pumpkin Pie Pro Tips

Avoid overmixing the dough – tough crust alert! for that extra crispy crust, you can blind bake it first, trust me.

Also resist cutting it until completely cooled, this is when the texture will shine.

My biggest mistake? Not chilling the dough enough. Now, I even put my flour in the freezer for 30 minutes before starting.

You can totally make the dough a day ahead. just wrap it tight and chill it. this recipe makes a sweetened condensed milk recipes dream!.

This could easily turn into an easy pumpkin pie if you opt for a store-bought crust. it is also a crustless pumpkin pie if you omit the crust all together.

And there you have it, folks! A Best Pumpkin Pie Recipe . Perfect for Thanksgiving, or just a cozy autumn evening. Enjoy!

Alright, gather 'round, my lovely foodies! we've just baked up a storm with this incredible pumpkin pie recipe , haven't we? now, before we dive face-first into a slice (and honestly, who could blame you?), let's chat about a few little extras to make this perfect pumpkin pie experience even better .

Recipe Notes: Finishing Touches for the Best Pumpkin Pie

Serving Suggestions: Plating Like a Pro!

Okay, so you've got this gorgeous pie, golden brown and smelling divine. how do you make it instagram-worthy? honestly, presentation is key.

A dollop of freshly whipped cream, maybe a sprinkle of cinnamon, can elevate this easy pumpkin pie to a whole new level.

Think about pairing it with a scoop of vanilla ice cream too, you know? and for a drink, some spiced apple cider – oh my gosh, it's autumn in a glass!

Storage Tips: Keeping the Goodness Fresh!

Right, so you've somehow managed not to eat the entire pie in one sitting. (good on you!). this pumpkin pie recipe easy to store, too.

Keep it in the fridge, covered, and it'll be good for about 3-4 days. honestly, though, it never lasts that long in my house.

Freezing? you can! wrap it tightly in cling film and then foil. when you're ready to tuck in, defrost it overnight in the fridge.

Reheating is easy: a quick warm-up in a low oven or a cheeky zap in the microwave (though the crust might lose some of its crispness).

Variations: Mixing It Up a Bit

Fancy a little twist? if you're feeling adventurous, why not try a crustless pumpkin pie ? it's naturally gluten-free and surprisingly delicious.

For a dairy-free version, use coconut milk in place of evaporated milk. and if you are not a fan of preparing pie crusts at all, a graham cracker crust is super delicious! and for a seasonal swap? when autumn rolls around, try using fresh pumpkin puree if you are making a pumpkin pie recipe with condensed milk

Nutrition Basics: A (Little) Bit About the Good Stuff

Alright, so it's pie – let's not pretend it's a health food! but pumpkin does have some redeeming qualities. it's packed with vitamin a and fiber.

Let's be real, the condensed milk recipes probably counteract that a bit. but hey, everything in moderation, right?

So there you have it! all the little tips and tricks to make your best pumpkin pie recipe truly shine.

Now go forth and bake! you've got this! it’s so easy to make this delicious treat with some simple condensed milk recipes .

You'll have a perfect pumpkin pie in no time!