This classic pumpkin pie recipe makes an old fashioned pie perfect for serving during the holidays or anytime! So easy and delicious, this is a family-favorite pumpkin pie!
I’ve always thought of pumpkin pie as a humble little recipe. It doesn’t require a whole lot of fanfare to create. It doesn’t require mixers – just a bowl, a wooden spoon, a few more ingredients, and a little time in the oven is all it takes. But I think that’s what I love most about it. This pie is simple, comforting, and classic.
Pumpkin Pie Recipe
How to Make the Best Pumpkin Pie
For my pie recipe, it is very much like the one both of my grandmothers made as I was growing up. Like them, I use homemade pumpkin puree and my own homemade pumpkin pie spice. Then I add sugar, eggs, butter, half and half, and a few other items and bake it in a homemade pie crust. Like them, I wouldn’t have it any other way.
There’s just nothing like a slice of this delicious pie with a cup of coffee to round out the meal. But, I have to admit, I always secretly hope there is at least a slice left for breakfast the next morning!
Make Ahead Instructions
Pumpkin pie doesn’t freeze well as the pie portion will separate from the pie crust. Therefore, I recommend a couple of other tricks that work well as time saver for Thanksgiving or when making other big meals.
I like to go ahead and make the pie crust and store in the freezer ready to be filled and baked. Actually, my freezer has a few already just waiting for their Thanksgiving filling! I also like to go ahead and mix up my pumpkin pie filling and store in the refrigerator for up to three days before making my pie. Then, on Thanksgiving morning, I just preheat the oven, remove the pie crust from the freezer and pour my already mixed filling into the pie shell. I bake it as normal, but it may take an extra few minutes at the end since you are starting from a chilled pie filling rather than one at room temperature.
Here’s my classic Pumpkin Pie Recipe. I hope you love it as much as we do!
Pumpkin Pie Recipe
- Preheat oven to 425º F.
- Mix pumpkin puree, sugar, salt, and spice in medium mixing bowl until well blended.
- Pour half-and-half into separate bowl, add eggs and vanilla and whisk until well blended. Add to pumpkin mixture and mix until blended. Pour butter into pumpkin mixture and stir until combined.
- Pour pumpkin mixture into unbaked pie shell. Bake for 15 minutes, then reduce heat to 350º and bake for 30 minutes or until set in the center.
- Allow to cool. Top each slice with whipped cream just before serving, if using