This classic pumpkin pie recipe is smooth, spiced, and perfectly baked — an easy homemade dessert that completes every Thanksgiving table.

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through. Save the sifting for the baking!

There’s something comforting about a homemade pumpkin pie cooling on the counter — the scent of cinnamon and nutmeg filling the kitchen and the promise of that first creamy bite. This recipe keeps it simple and traditional, using real pumpkin puree, warm spices, and a flaky crust for a pie that feels like home with every slice.

Ingredients

Pie Filling:

1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup evaporated milk
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1 tsp vanilla extract

Crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

Preheat oven to 425°F (220°C).
In a large bowl, whisk together pumpkin puree, sugars, eggs, milk, spices, salt, and vanilla until smooth.
Pour mixture into the unbaked pie crust and smooth the top.
Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C) and bake another 40–45 minutes, until the center is set and a knife inserted near the middle comes out clean.
Cool on a wire rack for at least 2 hours before serving.
Top with whipped cream or serve chilled.

Nutrition (per serving)


Calories	310
Carbohydrates	41g
Protein	6g
Fat	14g
Sugar	26g

💡 Simply Made Tip:

For the smoothest filling, make sure your pumpkin puree and evaporated milk are at room temperature before mixing — it helps everything blend evenly for a silky texture.