There’s nothing quite like a traditional pumpkin pie for the holidays. Warm, comforting, and just a little bit spicy, it isn’t really the holidays without a pie of three gracing your dinner table. I also have made a chocolate pumpkin pie as well, which is a match made in heaven.
However, the hunt for the elusive pumpkin pie perfection is never really over and you might want to try my pumpkin cheesecake pie!
The tricky thing is that each individual recipe comes down to your preferred flavors – maybe you like it spicier than most? Or perhaps you prefer your pumpkin pies to taste more like a pumpkin than anything else?
How to Make Pumpkin Pie
If you are still worried about how to actually make your preferred pumpkin pie, here is an absolutely easy, traditional pumpkin pie recipe that you can bake up. The best part about making pumpkin pie (besides how amazing it tastes) is that it doesn’t take time away from your other dishes – you make it ahead of time!
- You just need to combine all your ingredients in a bowl, mixing them at medium speed for two minutes or until a smooth, pumpkin-y batter forms. Think a slightly thick pancake batter; only it is entirely bright orange.
- Once mixed, pour your pumpkin mixture into your pie crust.
- Place your pie into an oven pre-heated to 425, making sure to place it on a lower rack to help avoid soggy crusts.
- After 15 minutes at 425, turn the oven down to 350 and bake for an additional 50 minutes or until a knife or a cake tester comes out clean.
Traditional Pumpkin Pie – Tips & Tricks
There are a few things that are absolutely paramount to any good pumpkin pie recipe:
- The pumpkin pie must be cold, served straight from the fridge. (although my Dad has been known to eat it warmed!)
- Whipped cream must be served on top of the pie, homemade if at all possible. Vanilla ice cream works too!
- They should be made from sugar pie pumpkins or in the very least pumpkins grown for eating if you make your own pumpkin filling– don’t go using the same carving pumpkins you got for Halloween! Those aren’t flavorful enough.
- If your oven tends to burn crusty edges like on pies, consider wrapping the outside of your pie crust in a bit of foil! Just add it on after 15 minutes in the oven, which allows for the crust to cook enough, but not to burn.
- Remember, if you like your desserts a little bit more spiced, then up the spices! Increase the cinnamon and nutmeg by half, or maybe increase the sugar – that’s your cooking, and no one knows better than you.
- As long as you work from there, you are bound to end up with a truly delicious pumpkin pie, as long as you are willing to tinker around with it a bit.
When is my Pumpkin Pie done?
For best results, take it out just a little bit too soon. Remember that the pie will continue to cook from residual heat after removing from the oven, so take it out when it is still just a bit jiggly. The best way to tell is if the middle jiggles ever so slightly when you shake the pan in the oven and a knife inserted comes out clean. not covered in pie filling.
Once it is done to your liking, set it on the counter top to cool to room temperature before putting it in your fridge for at least 4 hours, preferably overnight.
Do not, under any circumstances, try and eat this hot. It will taste weirdly grainy, gloopy, and not at all like a pumpkin pie. If you want the best experience, wait for it to cool down and serve it nice and cool with whipped cream, maybe even grind a little bit of fresh nutmeg on top.
After that, you only need to slice it and serve it; the filling should be creamy, yet still solid enough to stand up to a fork, with the crust being crumbly and rich.
You can’t go wrong with this easy and traditional pumpkin pie recipe! I also have an acorn squash pie if you are looking for a similar but unique taste!
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Traditional Pumpkin Pie Recipe
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 5 minutes
- Total Time
- 1 hour 10 minutes
- Karlynn Johnston
- 1 3/4 cups canned pumpkin
- 1 3/4 cups sweetened condensed milk
- 2 large eggs beaten
- 2/3 cup firmly packed light brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 10 inch pastry pie crust bottom only
- Preheat your oven to 425°F.
- Combine every single ingredient excepting the crust into a large mixing bowl then beat at medium speed 2 minutes.
- Pour the pie filling into your unbaked pie crust.
- Place the pie on the lower or second lowest rack, this is where you need to know your oven and how it likes to bake pies. You want it to be slightly lower in the oven but not burning the bottom!
- Bake at 425 degrees for 15 minutes then reduce the heat to 350 degrees; bake 50 additional minutes. Cover the pie crust edge with tinfoil around the edges so it won't burn after the first 15 minutes if desired - my crusts always get too dark!
- The pie is fully baked when a knife inserted in the center comes out clean and when the very middle is just barely jiggling.
- Remove and cool.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Norma (Davis) Cook says
Using sweetened condensed milk in a pumpkin pie is a new idea to me. I’ve always used evaporated milk, as directed in the recipe that came with my mother’s old Sunbeam Mixmaster. With a strong aversion to nutmeg, ground cloves are my favorite spice for pumpkin pie, along with cinnamon and ginger. A teaspoon of vanilla improves the flavor, too. I’ll need to try your yummy sounding version soon.