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Pumpkin Pie Recipe with Canned Pumpkin and Warm Spices
Silky spiced pumpkin filling in buttery crust, baked till set; the quintessential Thanksgiving pie topped with whipped cream.
Classic pumpkin pie is a traditional custard-style dessert featuring a smooth filling of pumpkin purée, eggs, evaporated milk (or cream), and a balanced blend of warm spices such as cinnamon, ginger, nutmeg, and cloves, all baked in a flaky pastry crust. The recipe yields a rich, silky texture with a subtly spiced sweetness that complements the earthy flavor of pumpkin. Commonly served chilled or at room temperature, this pie is a staple of North American autumn and winter celebrations—most notably Thanksgiving—where it is often garnished with whipped cream or a dusting of additional spice.
Pumpkin Pie Recipe with Canned Pumpkin and Warm Spices
Busy cooks will appreciate that the entire filling mixes in one bowl and slides straight into the crust—no pre-cooking or special equipment required. The recipe is make-ahead friendly, setting up cleanly in the fridge so you can bake it the night before and focus on the rest of the meal.
Prep Time
20 minutes
20 minutes
Cook Time
70 minutes
70 minutes
Total Time
3,5 hours (210 min)
3,5 hours (210 min)
Ingredients
Unbaked 9-inch deep-dish pie crust, 1 shell
- Canned pumpkin purée (100 % pumpkin), 1 can (15 oz)
- Evaporated milk, 1 can (12 fl oz)
- Large eggs, 2
- Granulated sugar, ¾ cup
- Light brown sugar, 2 Tbsp (optional, enriches caramel notes)
- Kosher salt, ½ tsp
- Ground cinnamon, 1 tsp
- Ground ginger, ½ tsp
- Ground nutmeg, ¼ tsp
- Ground cloves, ¼ tsp
- Ground allspice, ⅛ tsp (optional warm-spice booster)
- Pure vanilla extract, 1 tsp (optional for rounded flavor)
- Whipped cream, as desired for serving (optional garnish)
Method
Preheat oven to 425 °F and place a rimmed baking sheet on the lowest rack to heat
- Whisk granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl until evenly combined
- Whisk canned pumpkin and eggs together in a large bowl until smooth
- Whisk the sugar-spice mixture into the pumpkin mixture until fully blended
- Slowly whisk in evaporated milk (or heavy cream) until the filling is silky and uniform
- Roll chilled pie dough into a 12-inch circle and ease it into a 9-inch pie plate, pressing gently to fit
- Fold and crimp the overhanging dough to create an even decorative edge
- Prick the bottom and sides of the crust with a fork to prevent puffing
- Line the crust with parchment paper and fill with pie weights or dried beans for blind baking
- Set the pie plate on the preheated baking sheet and bake for 15 minutes until the edges look set
- Remove the parchment and weights, return the crust to the oven, and bake 5 more minutes until light golden
- Reduce oven temperature to 350 °F to prepare for baking the filled pie
- Pour the prepared pumpkin filling into the hot crust, smoothing the top with a spatula if needed
- Return the filled pie to the baking sheet and bake until the edges are firm and the center jiggles slightly, 45 to 55 minutes
- Transfer the pie to a wire rack and cool completely for at least 2 hours to allow the filling to set
- Slice the cooled pie and serve plain or topped with whipped cream
Nutrition (whole recipe)
Calories
2223 kcal Protein
48 g Fat
82 g Carbs
327 g Fiber
14 g Sugar
223 g
2223 kcal Protein
48 g Fat
82 g Carbs
327 g Fiber
14 g Sugar
223 g
Notes
Bloom the dry spices in a hot, dry skillet for half a minute before mixing; the brief toast intensifies their aroma so the pie tastes bakery-fresh. For a crisper slice, par-bake the crust 10 minutes and seal it with a quick egg-white wash—no soggy bottoms, even after overnight chilling.
why this recipe
This pumpkin pie recipe earns a spot in any baker’s repertoire because it strikes the perfect balance between velvety, gently spiced filling and a tender, buttery crust that stays crisp right to the last slice. The measured blend of cinnamon, ginger, and cloves enhances—not masks—the natural sweetness of real pumpkin purée, while a hint of dark brown sugar deepens the flavor and invites a beautiful caramel color. A quick blind-bake ensures the crust never turns soggy, and the custard sets with a smooth, satiny finish that slices cleanly yet melts on the palate. Whether served warm with softly whipped cream or chilled for a make-ahead dessert, it delivers consistent, crowd-pleasing results that taste just like the holidays should: comforting, fragrant, and unmistakably homemade.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute fresh pumpkin purée for canned, and if so, how should I prepare it?
Yes—homemade purée works fine as long as you match the thick, smooth texture of the canned version. Roast or steam a peeled, seeded sugar-pumpkin (or kabocha/butternut), then purée the flesh and drain it in a sieve or cheese-cloth for 20–30 minutes until very thick; you’ll need about 1 ¾ cups (425 g) to replace one 15-oz can.
How can I tell when the pumpkin pie is perfectly baked so the custard sets without cracking?
The pie is done when the outer 2–3 inches look dry, slightly puffed, and firmly set while the center still wobbles gently—like gelatin—not soupy, when you nudge the pan. If you use an instant-read thermometer, the custard should register 175 °F (79 °C) at the center; pull it out immediately, then cool on a rack so the carryover heat finishes setting the filling without causing cracks.
How long will the pumpkin pie stay fresh, and what’s the best way to store or freeze it?
Once cooled, the pie keeps well in the refrigerator for about 3–4 days if tightly wrapped or sealed in an airtight container. For longer storage, freeze the fully cooled pie (or individual slices) double-wrapped in plastic and foil for up to 2 months; thaw overnight in the fridge and, if desired, warm in a 350 °F oven for 10 minutes to refresh the crust.