Make the Famous Pumpkin Pie: smooth, warmly spiced pumpkin custard, buttery crust & simple steps-perfect for holidays, fall gatherings, or a cozy dessert.
This is the most famous pumpkin pie we all know and love. The one our grandmothers and moms have made for literally decades.
🔍 Quick Look: Famous Pumpkin Pie
- Ready in: 3 hours, 10 minutes
- Servings: 8
- Calories: ~267 kcal per serving (based on nutrition panel)
- Main Ingredients: Pie crust, canned pumpkin, evaporated milk, eggs, sugar, sweet baking spices, vanilla extract
- Elements of Taste: Creamy with sweet spices
- Cook Method: Bake
- Difficulty: Easy - buy the pie crust to make it super fast!
- Why You'll Love It: The pumpkin filling is perfectly spiced and not too sweet- it's the must-have dessert for Thanksgiving dinner and Autumn get-togethers.
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Why This is The Best and Most Famous Pumpkin Pie Recipe!
What I'm talking about is the official pumpkin pie recipe made with Libby's Pumpkin and Carnation Evaporated Milk, and I would guess the majority of home cooks in the United States make this particular pie. The same recipe has been on the can for decades, with the same proportions and spices, because it is so very delicious!
Over the decades, this recipe has been meticulously copied down by hand and given to friends and family members. Recipes have to be very special for home cooks to go to the trouble of writing out a recipe to keep and give away... and all those home cooks can't be wrong!
But of course, there is never a recipe I will make without making a few changes... and this one is no different. In my mind, there are some ingredients that just go together, like creamy dishes and nutmeg and sweet baking spices and vanilla.
Many years ago my mom and I had a very spirited discussion about nutmeg. I like adding it to my pumpkin pie. To me, pumpkin pie is like egg nog and I can't imagine making either without nutmeg. But my mom was very adamant that there was no reason to add nutmeg to the official pumpkin pie recipe.
Then there is vanilla extract. Ah, vanilla! It makes custards, oatmeal, and so many other dishes and treats so smooth and cozy. I love adding it to pumpkin pie. But some people say they don't taste the difference and it is a waste of good money... and vanilla!
But I disagree. During the holidays, I like pulling out all of the stops, especially if they are easy, like adding a little extra spice and a backdrop flavor.
So, let's bake!
Ingredient Notes
Here's what you need for this Famous Pumpkin Pie:
- 9" Unbaked Pie Crust - 4 Cups in Volume, Homemade or purchased.
- Sugar - White granulated sugar has the correct texture for this recipe.
- Salt - A little salt makes sweet dishes taste even better.
- Ground Cinnamon - Cinnamon is the main baking spice flavor in this pie.
- Ground Ginger - Ground ginger brings warmth to the spice mix.
- Ground Cloves - Cloves have an unmistakable sweet aroma. A little goes a long way with this spice.
- Freshly Grated Nutmeg - Optional. I like adding ground nutmeg to my pie. Freshly grated is best and has a better aroma and flavor.
- Large Eggs - Use a good-flavored egg, which may cost a bit more but is worth it. Bargain eggs often have a gamey, barnyard taste.
- 100% Pure Canned Pumpkin - For consistently good flavor use Libby's Canned Pumpkin. This is an ingredient that I never substitute for another brand. Also, do not use "pumpkin pie filling". It is not the same as canned pumpkin.
- Vanilla Extract - Optional. I love vanilla in custard pies and can't resist adding it to pumpkin pie.
- Evaporated Milk - The original "famous Libby's Pumpkin Pie Recipe" states to use Carnation Evaporated Milk. This is another ingredient that I never substitute for another brand. Beware... do not use sweetened condensed milk. This is an entirely different product.
Optional Topping:
Please see the recipe card for the exact quantities.
Substitutions
There is only one substitution I would recommend for this pumpkin pie:
- Substitute Pumpkin Pie Spice. A great way to save money is to not buy the spices individually and use 1 ½ teaspoons of your favorite pumpkin pie spice. These spice blends typically contain ground cinnamon, ginger, nutmeg, and allspice in amounts similar to this recipe, which mainly contains cinnamon followed by ginger, etc. Although allspice is an excellent substitution for cloves, if you have ground cloves on hand, just a pinch will lift most pumpkin pie spice blends to the level of spice in this recipe.
Pumpkin Puree vs Pumpkin Pie Filling
Pumpkin puree is the same product as 100% pumpkin. You probably have seen 100% pure pumpkin and pumpkin pie filling shelved near each other at the supermarket.
Pure pumpkin is very thick and will cling to a spoon, while pumpkin pie mix is thinner and easily falls from a spoon.
A can of 100% pure pumpkin contains pumpkin and only pumpkin. While pumpkin pie filling contains pumpkin, water, sugar, salt, spices, dextrose, and "natural flavors."
So, these two products are different, and pumpkin pie filling can't be substituted for canned 100% pure pumpkin.
How to Make The Famous Pumpkin Pie
- Preheat and Prepare Crust. Preheat the oven to 425°F. Ease a pie crust into a pan and finish the edge as desired. Place the pie pan onto a baking sheet and set aside.
- Blend Sugar and Spices. In a small bowl mix together the sugar, salt, ground cinnamon, ginger, cloves, and nutmeg and set aside.
- Beat Eggs, Pumpkin, Vanilla, Sugar & Spices. In a large bowl beat the eggs with an electric hand mixer until well combined and light yellow in color.Add the pumpkin, vanilla extract, reserved sugar and spices, and beat on the lowest speed until well combined.
- Whisk in Milk. Using a whisk, gradually add the evaporated milk and mix until the milk is fully incorporated.
- Fill the Pie Shell. Pour the pumpkin pie filling into the pie shell.
- Bake. Bake the pie at 425° for 15 minutes. Then reduce the oven temperature to 350° and bake for another 40 minutes. Leave the pie in the oven, turn off the oven heat, and crack the oven door. Leave the pie in the oven for another 10 minutes, or until the pie no longer wobbles and is set.
Remove the pie from the oven, let it cool completely for 2 hours on a wire rack and serve immediately. If making the pie in advance, refrigerate after cooling.
Serve plain or with a dollop of homemade whipped cream or your favorite store-bought whipped topping.
My Top Tip
♡ This recipe for pumpkin pie filling makes 4 cups of filling, which makes a very fully filled pie shell. When preparing the edge of the pie shell, flute the edge so that it rises slightly above the pan. This allows a little extra room for the pie filling.
How to Get a Perfect No Crack Top
If you are experienced with making custard or pumpkin pies, or my Cranberry Sugar Pie, and are familiar with how the pie looks when fully baked, you can follow these instructions for a perfectly set pumpkin pie without cracks and without knife testing.
Bake the pie at 425° for 15 minutes. Then reduce the oven temperature to 350° and bake for another 40 minutes.
This is the Secret to a No Crack Top. Leave the pie in the oven, turn off the oven heat, and crack the oven door. Leave the pie in the oven for another 10 minutes, or until the pie no longer wobbles and is set.
Remove the pie from the oven, let it cool completely for 2 hours on a wire rack and serve immediately. If making the pie in advance, refrigerate after cooling.
Make-Ahead & Storage
- Make-Ahead: You can make this pie ahead of time and if making a turkey dinner, you will need to if you don't have two ovens. I like to make this pie early in the morning on the day I am serving it. Although you can make this pie the night before, the crust is always best on the same day that you bake it.
- Storage: Store this pumpkin pie in the refrigerator after it has cooled down. If there are any leftovers, this pie will keep for about 5 days if stored in a covered, airtight container or wrapped in plastic wrap.
More Delicious Holiday Recipes
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📖 Recipe
Famous Pumpkin Pie
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Ingredients
- 1 Unbaked Pie Crust, 9" or 4 Cups in Volume
- ¾ Cup White Granulated Sugar
- ½ Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Ginger
- ¼ Teaspoon Ground Cloves
- ¼ Teaspoon Freshly Ground Nutmeg
- 2 Large Eggs
- 15 Ounces Libby's Canned Pumpkin, 1 Can (15 Ounces)
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups Evaporated Milk, 1 Can (12 Ounces)
Instructions
- Preheat and Prepare Crust. Preheat the oven to 425°F. Ease a pie crust into a pan and finish the edge as desired. Place the pie pan onto a baking sheet and set aside.1 Unbaked Pie Crust
- Blend Sugar and Spices. In a small bowl mix together the sugar, salt, ground cinnamon, ginger, cloves, and nutmeg and set aside.¾ Cup White Granulated Sugar, ½ Teaspoon Salt, 1 Teaspoon Ground Cinnamon, ½ Teaspoon Ground Ginger, ¼ Teaspoon Ground Cloves, ¼ Teaspoon Freshly Ground Nutmeg
- Beat Eggs, Pumpkin, Vanilla, Sugar & Spices. In a large bowl beat the eggs with an electric hand mixer until well combined and light yellow in color.Add the pumpkin, vanilla extract, reserved sugar and spices, and beat on the lowest speed until well combined.2 Large Eggs, 15 Ounces Libby's Canned Pumpkin, 1 Teaspoon Vanilla Extract
- Whisk in Milk. Using a whisk, gradually add the evaporated milk and mix until the milk is fully incorporated.1 ½ Cups Evaporated Milk
- Fill the Pie Shell. Pour the pumpkin pie filling into the pie shell.
- Bake. Bake the pie at 425° for 15 minutes. Then reduce the oven temperature to 350° and bake for another 40 minutes. Leave the pie in the oven, turn off the oven heat, and crack the oven door. Leave the pie in the oven for another 10 minutes, or until the pie no longer wobbles and is set.Remove the pie from the oven, let it cool completely for 2 hours on a wire rack and serve immediately. If making the pie in advance, refrigerate after cooling.
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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katherine brooks says
Delicious pumpkin pie recipe! Thanks for sharing. You make getting ready for Thanksgiving and Christmas and all of the holidays so easy for us
Jan Nunes says
Hi Kathy,
Thank you for your kind words. I hope you have a wonderful holiday season.
Have a great day! ~Jan 😊