This Old Fashioned Pumpkin Pie tastes just like grandma’s recipe. With a rich, custardy filling and just the right blend of cinnamon, ginger, and cloves, it’s everything you want in a holiday dessert.
If you are looking for new ways to enjoy pumpkin, try my Carrot Cake with Pumpkin and/or my Pumpkin Cake Donuts.
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Why this Old Fashioned Pumpkin Pie Recipe is a Keeper
This easy pumpkin pie from scratch is as delicious as it is simple to make. I love it because it’s super simple, creamy and nostalgic.
- Timeless Tradition: This is the quintessential holiday dessert. Using an “old-fashioned” or “classic” recipe ensures a reliable, nostalgic flavor that guests expect and love.
- Simple Ingredients: The filling uses basic pantry staples (canned pumpkin, eggs, milk, sugar, and common spices), which are easy to acquire and combine.
- Make-Ahead Dream: Pumpkin pie is a custard pie that benefits from resting for a full day in the refrigerator, making it the perfect dessert to cross off your list 24-48 hours before serving.
- Customizable Spices: While the classic combination is perfect, the individual spices allow for subtle adjustments to suit personal taste (e.g., more ginger for spice, a pinch of cardamom for floral notes).
Why Did my Homemade Pumpkin Pie Crack?
The best pumpkin pie recipe cracked because it’s overbaked! Be sure to pull the pie out when it’s just set.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“I love how easy this pumpkin pie is! Thank you so much for this recipe!”
~ Sarah
Ingredient Notes for Canned Pumpkin Pie
This recipe uses only a few simple ingredients you already have, or can grab in one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pumpkin Puree: Use 100% pumpkin to make this Libby’s pumpkin pie recipe. You can also make homemade pumpkin puree with fresh pumpkin if you don’t want to use canned pumpkin.
- Evaporated Milk: Along with the pumpkin puree, evaporated milk will make your pumpkin filling creamy.
- Pie Crust: Make your own Pie Crust in a 9-inch pie pan, or pick up a pre-made one from the store. If making homemade crust, be sure to let it cool completely.
Variations and Substitutions for a Great Pumpkin Dessert
This recipe is so easy to change up. I like to experiment with ingredients to make different varieties but still have pumpkin flavor.
- Pie Crust: Substitute your homemade pie crust recipe for a no-bake cookie crumb crust. Try a gingersnap crust or graham cracker crust.
- Spices: A tiny pinch of cardamom adds a bright, floral note.
- Use Pumpkin Pie Spice: Substitute the individual spices with 2-3 teaspoons Pumpkin Pie Spice blend.
- Milk: Use heavy cream in place of evaporated milk for a richer, creamier texture.
- Pumpkin: Sweet potato or butternut squash puree are excellent substitutes that have a very similar flavor and texture in a spiced custard pie.
Special Equipment Needed to Make Pumpkin Pie
Although there aren’t any tools needed to make the filling, a few are useful when it comes to baking and cooling.
- Wire Rack: Essential for letting the pie cool, which allows the custard to finish setting through carry-over heat.
- Pie Shield or Aluminum Foil Strips (Highly Recommended): Use a pie shield to cover the crust edges about halfway through baking to prevent them from burning before the filling is set.
How to Make Old-Fashioned Pumpkin Pie Recipe
This old fashioned pumpkin pie recipe comes together in just 2 quick and easy steps. This homemade pumpkin pie recipe is so good, it’s a great one to have on deck during the busy holiday season. This scrumptious pie also makes a great gift.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Pumpkin Mixture: In a small bowl, combine the sugar, salt and Pumpkin Spice. In a large bowl, beat the eggs. Then mix in the pumpkin puree and the dry ingredients. Slowly stir in evaporated milk.
- Pour into Pie Dish and Bake: Pour the filling into the prepared pie crust. Bake for 15 minutes in a 425 degree oven. Then reduce the temperature to 350 degrees and bake until done. Allow pie to cool and keep in the refrigerator until ready to serve.
Prep Ahead Suggestions for the Best Pumpkin Pie
Pumpkin pie is a great make-ahead pie for Thanksgiving. Streamline your baking process by preparing the dough and filling.
- Pie Dough (3 Days Ahead): If making a homemade crust, mix and chill the dough up to three days in advance, or freeze it for up to three months.
- The Filling (1 Day Ahead): Mix the filling ingredients (excluding the eggs) and store them in an airtight container in the refrigerator. Add the eggs and whisk just before pouring it into the crust and baking.
- The Full Pie (1-2 Days Ahead): Bake the entire pie completely. Cool it on a wire rack, then cover and refrigerate. The texture and flavor improve overnight, making it ideal for holiday prep.
Alternate Cooking Methods for Libby’s Pumpkin Pie
Alternatively, you can make this old recipe into individual servings or crustless.
- Mini Pies/Tarts: Pour the filling into smaller, individual tart shells or ramekins.
- Crustless Pie: Pour the filling directly into a lightly greased pie plate or baking dish.
How to Store and Use Leftover Pumpkin Pie Filling
- Store: Refrigerate in an airtight container or covered tightly with plastic wrap for 3-4 days. Old Fashioned Pumpkin pie is a custard and must be refrigerated after it has completely cooled.
- Use Leftovers: Blend leftover slices with vanilla ice cream and a splash of milk.
- Pumpkin Pie Trifle: Cube the leftover pie, layer it in glasses with whipped cream, and top with crumbled gingersnaps.
- Pie Fries: Cut leftover slices into “fries,” dust with cinnamon sugar, and serve with whipped cream.
Common Questions About How to Bake the Pie
Par-bake the crust to prevent sogginess. Line unbaked crust with parchment paper, fill it with pie weights and bake until the edges are just set. Remove the weights and continue to bake until the bottom is pale golden.
Old Fashioned Pumpkin pie is done when the edges are set, the center jiggles slightly like Jell-O, and the surface looks mostly matte, not wet or glossy. A thermometer inserted in the center should read between 160°F and 175°F. A knife in the center should come out clean.
Expert Tips for Making Pumpkin Puree and Pie Crust
- The Egg White Seal: Once you remove the weights from the blind-baked crust (while the crust is still hot), lightly brush the bottom surface with a beaten egg white. The heat will quickly cook the egg white, creating a waterproof barrier between the filling and the dough, which prevents a soggy bottom.
- Do Not Overbake!: This is the biggest killer of classic pumpkin pie. Overbaking causes the custard’s proteins (eggs) to seize up and contract, resulting in a large, unsightly crack across the surface.
- Strain the Filling: After mixing the filling, pour it through a fine-mesh sieve directly into the pie shell. This step removes any tiny lumps of spices or unmixed egg, guaranteeing a silky smooth, velvety texture for the fresh pumpkin pie.
- Spice Bloom: Whisk the spices, sugar, and salt together first, then add the pumpkin and eggs. This helps evenly distribute the spices and prevents them from clumping.
- Serve this Recipe: Serve with Crock Pot Brown Sugar Pineapple Ham, Sicilian Baked Cauliflower with Cheese or Mini Apple Pie Bites.
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Old Fashioned Pumpkin Pie
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Ingredients
- 1 Pie crust, premade, 9 inch
- ¾ cup Sugar
- ½ teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice Blend
- 2 Eggs
- 15 ounces Pumpkin puree, 1 can
- 12 ounces Evaporated milk, 1 can
Instructions
- Preheat oven to 425℉.
- Combine sugar, salt and Pumpkin Pie Spice Blend in small bowl.
- In a large bowl, beat eggs lightly.
- Stir in pumpkin puree and spice/sugar mixture.
- Slow stir in evaporated milk.
- Pour into prepared pie shell.
- Bake for 15 minutes.
- Reduce temperature to 350℉ and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours.
- Serve immediately or refrigerate until ready to use.
Christina’s Notes
- Make Ahead: If you can, make it the day before. The filling gets a chance to really set up and the flavors are able to fully develop.
- Dark Crust: Try a pie shield or wrap aluminum foil around the edges.
- Do not Overbake: Undoubtedly, if you do you will have had a pie with a big crack in the middle, take the pie out when it is just done(set) will prevent this mishap. If it does happen, no worries, decorate the top with fresh whipped cream and sprinkle with a little cinnamon.
- Make your own spice: Along with using fresh spices, I love to create my own spice blends. Pumpkin Pie spice is not just for pie, use it in coffee, toppings, oatmeal or anything for a seasonal twist.
- Creative toppings: Feeling daring? Shake up your pie topping by using Caramel ice cream, Pumpkin Ice cream or a flavored whip cream!
- Replace: Indeed, you can replace the evaporated milk with cream cheese, this makes a nice creamy pie.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Easy peasy pumpkin pie 🥧 and a really great recipe. The only thing that I did differently was adding a teaspoon of vanilla favoring at the very end (I’m from the South, and almost all of our homemade desserts include a bit of this, as it enhances all of the flavor), and a bit more of pumpkin pie spice. This is my go to recipe for Pumpkin Pie 👍
Sounds yummy I will have to try.
This pie turned out perfectly. You really can’t beat the cozy, nostalgic taste. I’ll be making this again and again!
Old Fashioned Pumpkin Pie is a must try recipe. so simple to make but delicious.
You hit the nail on the head with this recipe, right down to the pie crust leaves. It tasted exactly like Mom’s pumpkin pie. We loved it!
No one can resist an old-fashioned pie at home! Everyone loves it! It is delightful and flavorful. Highly recommended!
Old fashioned pumpkin pie is indeed spectacular! My family loves this, so simple and delicious. Must-try!
A staple in our house!
I love this recipe and have used it for over fifty years. Its upsetting to me that Libby’s has since changed the recipe. Remember the old saying “If it ain’t broke don’t fix it”. Well I plan on sticking to this perfect recipe and not switching to the new.
I love how easy this pumpkin pie is! Thank you so much for this recipe!
This is one of our favorite pies! I would love to try your recipe!