5 from 4 votes
Close up of a slice of traditional pumpkin pie with a bite taken out to show how smooth and creamy it is.
Traditional Pumpkin Pie
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A classic pumpkin pie recipe with a creamy spiced filling and flaky crust. It's easy to make, can be made ahead, and it's even freezer friendly.

Course: Dessert, Pie
Cuisine: American
Keyword: classic pumpkin pie, easy pumpkin pie
Servings: 8
Calories: 240 kcal
Author: Malinda Linnebur
Ingredients
  • 1 unbaked 9 inch pie shell
  • 1 (15 oz)(425g) can pumpkin puree
  • ¾ cup (165g) packed brown sugar
  • teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ½ teaspoon salt
  • 1 cup (235ml) half and half
  • 2 large eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 425°F.

  2. On a lightly floured surface roll out the pie dough until 1/8 inch thick. Place in a pie plate and crimp edges. Place in the refrigerator while you make the filling.

  3. In a large bowl combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, clove, salt, half and half, eggs, and vanilla until smooth. Carefully pour into reserved pie dish. Place on a baking sheet (to catch any drips) and bake in the lower ⅓ of your oven.

  4. Bake for 15 minutes then reduce heat to 350°F and cook for 30 minutes or until filling is set no more than 2 inches from edge. The center should still be slightly wobbly. Let cool completely then store in refrigerator.

Recipe Notes
  1. You can replace the canned pumpkin with 2 cups of homemade puree.
  2. You can substitute the spices with 2 teaspoons of pumpkin pie spice. 
  3. MAKE AHEAD: You can mix the filling a day in advance and store it in the refrigerator until ready to bake. This will improve the flavor of the filling as well because it has time to sit and let the flavors blend. The crust can also be made ahead or use a store bought pie dough. You can bake the pie 3 days in advance. Cover loosely with plastic wrap and store in the refrigerator.
  4. FREEZER FRIENDLY: Let the pie cool completely then wrap in a couple of layers of plastic wrap. Then in a couple of layers of foil. Freeze for up to 1 month. Thaw in the refrigerator 24 hours ahead of serving.
  5. Use a store bought pie crust or use my All Butter Pie Crust. This recipe will make 2 crusts so either cut recipe in half or make a 1/2 batch. 
  6. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition is for 1/8 of the pie.
Nutrition Facts
Traditional Pumpkin Pie
Amount Per Serving (1 slice)
Calories 240 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 52mg17%
Sodium 267mg12%
Potassium 104mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 22g24%
Protein 4g8%
Vitamin A 184IU4%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.