Last updated: October 8, 2026
makes one 9-inch pie with a creamy, warmly spiced filling, a crisp crust, and clean slices when it is cooled completely before cutting.
Quick answer: Our top pick in 2026 is the Yield — our #1 rated choice. See the full ranked comparison, alternatives and buying advice below.
Classic Pumpkin Pie at a Glance
| Detail | Specification |
|---|---|
| Yield | 1 standard 9-inch pie, 8 slices |
| Prep time | 25 minutes, plus chilling if making pastry |
| Baking time | 50–60 minutes |
| Oven temperature | 425°F (220°C), then 350°F (175°C) |
| Filling volume | Approximately 3 cups |
| Best pie plate | 9-inch glass or light-colored metal plate, about 1½ inches deep |
| Cooling time | At least 2 hours at room temperature before slicing |
Ingredients
For the filling
- 1 can, 15 ounces (425 g), pure pumpkin purée—not pumpkin pie filling
- ¾ cup (150 g) packed light brown sugar
- 2 large eggs plus 1 large egg yolk, about 140 g without shells
- 1 cup (240 ml) evaporated milk
- 2 tablespoons (30 ml) heavy cream or whole milk
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ teaspoon fine salt
- 1 teaspoon vanilla extract
For the crust
Choose one 9-inch, unbaked pie crust. A homemade crust gives the most control over flavor and thickness, while a refrigerated or frozen crust saves time. If using a frozen crust, choose a deep-dish shell if it holds at least 3 cups of filling; a shallow shell may leave you with extra filling.
McCormick Pumpkin Pie Spice, 9 oz
Included for 'Pumpkin Pie Recipe: Classic, Creamy, and Easy' because the listing specifies 9 oz, details this guide uses to compare options.
View on Amazon- Homemade option: 1 single-crust pastry made with approximately 1¼ cups (160 g) all-purpose flour, ½ teaspoon salt, 1 teaspoon sugar, 8 tablespoons (113 g) cold unsalted butter, and 3–4 tablespoons ice water.
- Refrigerated option: one 9-inch rolled pie crust, fitted into a pie plate and chilled for at least 20 minutes.
- Frozen option: one 9-inch deep-dish frozen pie shell, kept frozen until filling.
How to Make Pumpkin Pie
1. Prepare the crust
For homemade pastry, whisk the flour, salt, and sugar together. Cut in the cold butter until the mixture has pea-sized pieces and a few flatter flakes. Add ice water one tablespoon at a time, mixing only until the dough holds together when pressed. Shape it into a disk, wrap it, and chill for at least 30 minutes.
Roll the dough into an approximately 12-inch circle on a lightly floured surface. Transfer it to a 9-inch pie plate, leaving a 1-inch overhang. Fold the overhang underneath itself and crimp or press the edge. Chill the shaped crust for 20–30 minutes while the oven heats.
For a refrigerated crust, fit and crimp it in the same way. Keep a frozen crust in the freezer until the filling is ready.
2. Heat the oven and mix the filling
Place a rack in the lower-middle position and heat the oven to 425°F (220°C). Put the pie plate on a rimmed baking sheet; this makes the pie easier to move and catches any drips.
In a large bowl, whisk the pumpkin purée, brown sugar, eggs, and egg yolk until smooth. Add the evaporated milk, cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Whisk just until combined. Avoid incorporating a lot of air, since bubbles can create an uneven surface as the pie bakes.
3. Fill and bake
Pour the filling into the chilled crust. It should come to roughly ¼ inch below the crimped edge. If your crust is shallow, do not overfill it; bake any remaining filling in a small greased ramekin alongside the pie.
Bake at 425°F (220°C) for 15 minutes. Without opening the oven for long, reduce the temperature to 350°F (175°C) and continue baking for 35–45 minutes.
The total baking time is usually 50–60 minutes, but the visual and physical cues matter more than the clock. The outer 2–3 inches of filling should look set, while the center should wobble gently like gelatin when the pan is nudged. It should not ripple like liquid. A thermometer inserted into the center should read approximately 175–180°F (79–82°C). Avoid baking until the entire surface is rigid, because the custard may crack and turn grainy as it cools.
Cooling for Clean Slices
Transfer the pie to a cooling rack and leave it undisturbed at room temperature for at least 2 hours. The filling continues to set during this time. Cutting sooner can produce loose, wet slices even if the pie was baked correctly.
For especially neat slices, cool the pie for 2 hours, then cover it loosely and refrigerate for 2–4 hours. Use a thin, sharp knife and wipe the blade between cuts. Serve chilled or let individual slices sit at room temperature for 15–20 minutes.
Do not cover a hot pie tightly. Trapped steam can condense on the surface and soften the crust. Once fully cool, cover it loosely with plastic wrap or foil and refrigerate.
Choosing the Best Crust for Your Situation
| Situation | Best choice | What to expect |
|---|---|---|
| Lowest cost and maximum control | Homemade pastry | About 45–60 minutes including chilling; best control over thickness and salt |
| Weeknight convenience | Refrigerated rolled crust | About 10 minutes to fit; may need a little reshaping at the edges |
| Least preparation | Frozen deep-dish shell | Fill directly from frozen; check that it holds at least 3 cups |
| Extra crisp bottom | Chilled homemade or refrigerated crust | Chill thoroughly and bake on a preheated metal baking sheet |
| Gluten-free requirement | A certified gluten-free crust mix or prepared shell | Follow its handling directions; textures vary more than standard pastry |
Important Technique Details
Preventing a soggy bottom
Keep the dough cold, avoid overfilling, and bake the pie on a lower-middle rack. A glass plate shows browning clearly but heats more gradually; a metal plate generally promotes faster browning. If the rim darkens before the center sets, cover only the edge with a pie shield or narrow strip of foil after the first 20 minutes.
Getting a smooth, creamy texture
Use pure pumpkin purée and evaporated milk, not sweetened condensed milk, unless you recalculate the sugar and liquid. Whisk the eggs thoroughly but gently. Straining the finished filling through a fine-mesh sieve removes small pumpkin fibers and spice clumps, producing a particularly smooth custard.
Avoiding cracks
Cracks usually result from overbaking, an oven that runs hot, or cooling the pie too quickly. Begin checking at 45 minutes after lowering the temperature. Remove the pie while the center still has a controlled wobble, and cool it on a rack rather than placing it directly in the refrigerator.
Storage and Make-Ahead Instructions
Because this pie contains eggs and dairy, refrigerate it within 2 hours of baking. It keeps covered in the refrigerator for up to 4 days. For the best crust texture, store the pie without whipped cream or other toppings and add them just before serving.
You can bake the pie one day ahead. Let it cool completely, refrigerate it overnight, and serve it cold or slightly tempered. The crust may soften a little over time, but the filling will slice more cleanly after overnight chilling.
To freeze it, cool the pie completely, wrap it in plastic wrap followed by foil, and freeze for up to 1 month. Thaw it in the refrigerator overnight. Freezing can make the crust less crisp, so this method is best when convenience matters more than freshly baked texture.
Common Questions
Can I use pumpkin pie spice?
Yes. Replace the cinnamon, ginger, nutmeg, and cloves with 2¼ teaspoons pumpkin pie spice. Check whether the blend contains salt before adding the full ¾ teaspoon specified in the recipe.
Why is my pumpkin pie watery?
It may be underbaked, sliced before cooling, or made with a purée containing more water than usual. Continue baking until the edges are set and the center wobbles rather than sloshes, then allow the full cooling period.
Can I substitute fresh pumpkin?
Yes, but homemade purée varies in moisture. Roast pumpkin until tender, purée it, and drain it in a fine sieve if it appears loose. Measure 15 ounces (425 g) by weight before mixing the filling.
Ready to decide? Our #1 pick for 2026 is the Yield.
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