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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!

Slice of Pumpkin Pie on white plate with a fork and whole pie in the background

There are a few things that are iconic Thanksgiving fare. A golden, juicy Roast Turkey, southern cornbread dressing, cranberry sauce, casseroles and pies are traditions on our holiday table. Along with Pecan Pie, this Pumpkin Pie is a classic Thanksgiving family favorite.

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

Closeup of whole Pumpkin Pie in a homemade fluted pie crust in a white pie plate.

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 the other simple ingredients and bake in my homemade pie crust. It’s really simple and delicious and makes the BEST pumpkin pie!

Here’s how I make it.

Ingredients

  • pumpkin puree – or a 15 ounce can of pumpkin puree. If using homemade, I recommend straining through a cheesecloth to thicken and prevent shrinkage of the pie filling.
  • brown sugar – packed
  • salt
  • pumpkin pie spice
  • half and half
  • eggs
  • vanilla extract – if not using homemade, use a brand of high quality pure vanilla extract
  • butter – melted
  • unbaked pie crust
  • whipped cream – optional, but so delicious atop this pie!

Step by Step Instructions

  • Prep. Preheat oven to 425 degrees Fahrenheit.
  • Make the Pie Filling. Mix pumpkin puree, brown sugar, salt, and pumpkin pie spice in a medium mixing bowl until well blended. In a separate bowl, pour half and half and add eggs and vanilla and whisk until well blended. Then add mixture to the bowl with the pumpkin mixture and stir until all combined to make the pie filling.
  • Add to Pie Crust. Pour the pumpkin pie filling into the unbaked pie crust.
  • Bake. Bake for 15 minutes, then reduce heat to 350 degrees Fahrenheit and bake for 30 minutes, or until set in the center.
  • Cool. Once pie is done and set in the center, allow the pie to cool.
  • Serve. Slice pie and serve with a dollop of whipped cream, if desired.

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.

  • Make the pie crust ahead. Follow directions for the pie crust and place in freezer unbaked and store in the freezer ready to be filled and baked. Actually, my freezer has a few already just waiting for their Thanksgiving filling!
  • Make the pumpkin pie filling ahead. I also mix my pumpkin pie filling and store in the refrigerator for up to three days before making my pie.
  • Bake pie on day of serving. Then, on the day I plan to serve the pie, I just preheat the oven to 425 degrees, remove the pie crust from the freezer and pour my already mixed filling into the pie shell. I bake it directed in the recipe, 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.

This delicious Pumpkin Pie is perfect on Thanksgiving or anytime and makes such a classic fall dessert! Make sure you save room for a slice.

More Favorite Pie Recipes to Try

Pecan Pie

Sweet Potato Pie

Apple Pie

Coconut Cream Pie

Buttermilk Pie

Here’s my classic Pumpkin Pie Recipe. I hope you love it as much as we do!

4.8 from 5 votes

Pumpkin Pie Recipe

Dessert 1 hr 10 mins

photograph of slice of pumpkin pie on a white plate.
Prep Time 10 mins
Cook Time 1 hr
Servings 6 servings
Course Dessert
Author Robyn Stone | Add a Pinch
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 pie!

Ingredients  

Instructions 

  • 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

Video

Notes

If you use homemade pumpkin puree, to thicken it to prevent shrinkage of the pie filling, I recommend straining through a cheesecloth.

Nutritional Information

Calories: 376kcal | Carbohydrates: 47g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 323mg | Potassium: 239mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9930IU | Vitamin C: 2.7mg | Calcium: 80mg | Iron: 2.2mg

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Enjoy!
Robyn xo

Classic Pumpkin Pie Recipe - 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! // addapinch.com

Pies / Tarts / Cobblers Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. 5 stars
    Robyn, all your recipes are top notch!

    This looked amazing and tasted delicious!

    5 of us demolished it in one sitting!

  2. 5 stars
    I just made this recipe and loved it! … the texture and flavor … perfect! I just wish the pie crust was pre baked…. because I think it would have been even better with a crunchy bottom. I´ll definitely try it again… because it´s soooo goood!

  3. Pumpkin Pie is my husband’s favorite pie and I had been making the usual one on the back of the pumpkin can for years. Tried this recipe a couple of years ago and we love it!! The half and half gives it so much creamy-ness and the taste is divine!

  4. I am just getting ready to make your recipe for pumpkin pie! I have used the Label recipe for at least 40 years and decided to try something different. After studying many, I chose yours, and I’m just wondering, what kind of pie pan do you prefer? I going ahead, and hope that I hear your response, I’ll review my results with the pan I have. I have glass, which I don’t seem to have good luck with. And, I have an antique clay one that I usually use for my pecan pie! Thanks for you feedback, Donna

    1. Donna, I use glass or ceramic pie pans, usually. If your clay one works for your pecan pie, you can use it for the pumpkin pie. You may also want to look at the tips in post for my Perfect Pie Crust Recipe. This also includes a video of me making the pie crust. Hope you enjoy the pie.

    1. Eugenie, let the pie thoroughly cool, wrap the pie in plastic wrap, and place in the refrigerator. I hope you enjoy.

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