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pumpkin pie slice

Classic Pumpkin Pie

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Fall is approaching, and it’s time to tackle a timeless classic – the best pumpkin pie recipe you’ll ever try. This pumpkin pie recipe from scratch is perfect for the holidays or any time you’re feeling nostalgic for a classic comfort food. It’s simple, it’s easy, and absolutely delicious. It will make Grandma proud!

  • Total Time: 3 hours 10 minutes
  • Yield: 10 servings 1x


  • 2 large eggs
  • 15 ounces of pumpkin puree
  • 2 teaspoons vanilla
  • 1 cup evaporated milk
  • 14 ounces of sweetened condensed milk
  • 1/2 teaspoon of salt
  • 1 1/2 teaspoons of ground cinnamon
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 1/8 teaspoon of nutmeg


  • Preheat oven to 425 degrees.
  • Mix together all of the dry ingredients in a small bowl. 
  • Beat eggs in a separate large bowl.
  • Stir in pumpkin puree and dry ingredients with the eggs until well combined. 
  • Gradually stir in evaporated milk and sweetened condensed milk. 
  • Pour into an unbaked pastry pie crust
  • Bake at 425 degrees for 15 minutes. 
  • Then, reduce the temperature to 350 degrees and bake for another 45-60 minutes, until the pie is no longer jiggly in the middle. Insert a knife into the middle and if it comes out clean, it’s done.
  • Let it rest for 2 hours and serve at room temperature. Or refrigerate for up to 3 days if not serving immediately. 
  • Serve topped with homemade whipped cream or ice cream. 


  • Use a deep 9-inch pie crust or else the filling with run over the sides. If you don’t have a deep pie plate, then place the pie place on a baking sheet to catch any spills. 
  • For bourbon pumpkin pie, add 2 tablespoons of bourbon with the milk. 
  • For the best flavor, make a day or two ahead. The pie tastes even better on day 2!
  • Author: Laura
  • Prep Time: 15 minutes
  • Rest Time: 2 hours
  • Cook Time: 55 minutes
  • Category: dessert, pies
  • Cuisine: American