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+ servings
A pumpkin pie with a slice missing in a white pie dish.

Classic Pumpkin Pie

Course: Dessert
Cuisine: American
Keyword: homemad pumpkin pie, Pie, Pumpkin, Thanksgiving recipes
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 8 people
Calories: 341kcal
This Classic Pumpkin Pie is about as classic as they come. The Loon could eat this pie year round. It is really good, and surprisingly easy to make! Be sure to use plain pumpkin puree, and not pumpkin pie filling. Enjoy!
Print Recipe



  • 1 15 oz. can pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • ¾ cup brown sugar light or dark
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 1 12 oz. can evaporated milk


  • 2 cups heavy cream
  • 4 tbsp sugar
  • ¼ tsp vanilla extract


  • Pre-heat the oven to 425F.
  • Make the Perfect Pie Crust (or use store bought) and place in a lightly greased pie dish.
  • In a medium mixing bowl, stir together the pumpkin and the eggs, one at a time, until evenly combined.
  • In a separate bowl, using a fork, stir together the sugar, salt, cinnamon, ginger, allspice and nutmeg until completely mixed. Use back of fork, or your fingers, to break apart any clumps.
  • Stir the sugar/spice mixture into the pumpkin/egg mixutre. Stir until completely combined.
  • Add the evaporated milk and again stir until smooth and full combined.
  • Pour the filling into the unbaked pie shell.
  • Bake for 15 minutes and then reduce the temperature to 350°F and bake for an additional 40 to 45 minutes, until the filling is set around the edges, but still soft in the middle (The pie will firm up as it cools).
  • Remove the pie from the oven and place on a rack to cool. Let cool for at least 2 hours.
  • Meanwhile, prepare the topping by placig a large metal bowl in the freezer for 15 minutes.
  • Then, remove the bowl and add the cream, sugar and vanilla extract.
  • Using a handheld mixer, mix on high until stiff peaks form, about 3 to 5 minutes.
  • Use a pastry bag to pipe the whipped cream along the edges of the pie, or slice, and spoon a dollop of cream on top of each slice.



Be sure to use pureed pumpkin and not pumpkin pie filling.
If you can't find ground allspice, simply increase the nutmeg to 1/2 tsp.
Be sure to work any clumps out of the sugar/spice mixture before adding to the pumpkin/egg mixture.
Adding the ingredients in stages helps to ensure everything is completely blended, which will yield a luxurious, and uniform looking pie.
Store the pie in an airtight container for up to 3 days to 1 week.  The pie will also freeze nicely for up to 1 month.  
The whipped cream can be made up to 4 hours in advance.  Keep chilled in the refrigerator. 


Calories: 341kcal | Carbohydrates: 29g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 160mg | Sodium: 204mg | Potassium: 101mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg