9-Ingredient Irresistible Pumpkin Pie Recipe

Ahhhhh, pumpkin pie. Who doesn’t have a piece (or five) during the holiday season? It’s a holiday staple and nearly irresistible, especially with a fresh pot of coffee brewing! Not only do I make it for Thanksgiving dinner but I unashamedly admit that I have had pumpkin pie for breakfast on several occasions. Whether you want to add this traditional pie to your Thanksgiving dinner or you just want it in combination with a cake, this recipe is for you! Let me show you how easy it is to have bakery-style pumpkin pie in your very own oven:

Mixing the Pumpkin Pie Ingredients

The secret to a great pumpkin pie lies in how you mix the ingredients. It’s not hard to do, but a little attention to detail goes a long way. First things first, preheat your oven to 425°F. You want it nice and hot to give the crust that golden, flaky texture we all love.

Then, in a large bowl, combine 3/4 cup of sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of ginger, and 1/4 teaspoon of cloves. I always add a little extra cinnamon for a richer flavor and deeper color, but that’s just me. Feel free to adjust the spices according to your preference. It’s these spices that give pumpkin pie its signature warmth and depth, making it irresistible from the first bite.

Creating the Pumpkin Pie Filling

Once your spice mixture is ready, it’s time to work on the filling. In a separate bowl, whisk 2 eggs until they’re fully blended. Add a 15-ounce can of pumpkin and mix it until creamy. This is the heart of your pumpkin pie – smooth, rich, and full of flavor.

Next comes the evaporated milk. The standard recipe calls for 12 ounces, but here’s a tip: hold back just a little bit. Pour the milk in slowly and mix it into the pumpkin mixture, but don’t use the full can. I always stop an ounce or two short to avoid the pie filling overflowing in the oven. Trust me on this one! It saves you from a mess and ensures that all the pumpkin goodness stays in the crust.

Once your milk is mixed in, gradually add the spice mixture. Stir until everything is smooth and well combined. The filling should be rich and fragrant at this point, ready to become a delicious pie.

Preparing and Baking the Pumpkin Pie

Now that your filling is ready, it’s time to pour it into the crust. I usually go for a simple 9-inch frozen crust, but if your store has deep-dish pie crusts, grab one of those, they’re perfect for holding all the filling. If not, just leave a little space at the top of the regular crust because the filling will expand as it bakes.

A pro tip: place your pie on a cookie sheet to catch any potential drips. You don’t want pumpkin pie filling baking onto the bottom of your oven. It’ll save you from a lot of cleanup later!

Bake the pie at 425°F for the first 15 minutes. After that, reduce the oven temperature to 350°F and let the pie bake for another 45 minutes. You’ll know it’s done when the center no longer wobbles and the pie has a deep, orangey-brown color.

Cooling and Serving the Pumpkin Pie

This next step is crucial: let the pie cool completely before serving. I know it’s tempting to dive right in, especially with the house smelling like pumpkin spice heaven, but giving the pie time to cool allows it to firm up. You’ll get cleaner slices, and it’ll taste even better.

Once cooled, top your pumpkin pie with a generous dollop of whipped cream. There’s just something about the combination of creamy pumpkin and light, fluffy whipped cream that’s absolutely magical.

Why Pumpkin Pie is Perfect for Any Occasion

While pumpkin pie is a must for Thanksgiving, it’s also great for other occasions. Need a simple but impressive dessert for a dinner party? Pumpkin pie has you covered. Want to treat yourself with a slice alongside your morning coffee? I fully support that decision! It’s a versatile dessert that’s both comforting and festive.

And here’s the best part: this pumpkin pie freezes well. If you’re hosting a big family dinner or just want to have some pie on hand for later, make an extra and store it in the freezer. You’ll thank yourself when that pumpkin pie craving hits out of nowhere!

Final Thoughts on Pumpkin Pie

There’s something undeniably nostalgic about baking a pumpkin pie. It signals the start of the holiday season, brings warmth to your kitchen, and makes everything feel just a bit more festive. This recipe is easy, affordable, and sure to become a favorite in your home. Whether you’re whipping it up for Thanksgiving dinner or simply craving that rich pumpkin flavor, this pie will not disappoint.

If you need more dessert ideas for the holiday season you may want to check out my other Dessert Recipes where you’ll find recipes for Crockpot Peach Cobbler, Disappearing Butterscotch Cookies, and 8 Layer Chocolate Peanut Butter Trifle. My Dessert boards on Pinterest also have more ideas. Whatever you decide to cook, have a blessed season. Happy Thanksgiving y’all!

Happy Thanksgiving, y’all, and happy baking!