Perfect Pumpkin Pie Recipe

Perfect Pumpkin Pie

This pumpkin pie is perfectly smooth, rich, and sweet.

Course Dessert
Cuisine American
Keyword holiday, Pie, pumpkin, Thanksgiving
Prep Time 15 minutes
Cook Time 55 minutes
Cooling time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Author Erica Kastner


  • 1 unbaked pie crust
  • 2 cups pumpkin puree fresh or canned
  • 14 ounces sweetened condensed milk homemade or canned
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of ground nutmeg
  • pinch of salt
  • 1/2 cup evaporated cane juice or sweetener of choice


  1. 1) Roll out your pie crust and place it in a 9-inch pie pan. Crimp the edges or decorate as desired. Place in the refrigerator while you prepare the filling. Preheat your oven to 425 degrees F (220 C).
  2. 2) Place all of the filling ingredients in a large bowl and whisk until nice and smooth. Pour into the prepared pie crust and slip into your preheated oven.
  3. 3) Bake for 15 minutes at 425, then lower the oven temperature to 350 degrees F (175 C). Bake for an additional 40-50 minutes, or until the filling isn't wet, but still moves a bit in the middle when jiggled. If the crust is getting too brown for your liking you can always cover it with tin foil or a pie crust shield.
  4. 4) Cool the pie and serve cold or at room temperature, whichever you prefer. Whipped cream is a MUST.

Recipe Notes

adapted from The Pioneer Woman Cooks: A Year of Holidays

My current favorite pie crust recipe is my Sourdough Pie Crust

To really up the flavor of your pie, make homemade roasted pumpkin puree.