pumpkin pie recipe

Classic Pumpkin Pie Recipe

Course Dessert
Cuisine American
Keyword holiday, pie, pie crust, pumpkin pie, pumpkin pie recipe, thanksgiving
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 150kcal
Author Jenny


  • 9 inch Picky Palate All Butter Pie Crust Recipe
  • 15 ounce can Pure Pumpkin I use Libby's
  • 12 ounce can Evaporated Milk
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg


  • Preheat oven to 425 degrees F. Prepare pie crust according to recipe instructions. Place pie dough into 9-inch pie plate, crimp edges if desired. Brush pie edges with an egg white wash-1 egg (whites only) and 1/2 teaspoon water whisked.
  • Place pumpkin and evaporated milk into a large mixing bowl, stir to combine. Slowly stir in sugar, salt, cinnamon, ginger and nutmeg. When combined, carefully pour filling into pie crust, only filling 3/4 full. You may have extra pumpkin pie filling depending on size of your pie plate. Bake at 425 degrees F. for 15 minutes then reduce heat to 350 degrees and bake for 40-45 more minutes. Remove and let cool completely before serving.
  • Serve with a dollop of homemade whipped cream and dust with cinnamon if desired. Recipe slightly adapted from Libby's Pumpkin Pie recipe.


Calories: 150kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 193mg | Potassium: 238mg | Fiber: 1g | Sugar: 24g | Vitamin A: 8375IU | Vitamin C: 3.1mg | Calcium: 131mg | Iron: 0.9mg