Pumpkin pie with a slice on a plate and a bite taken out of it.
Desserts,  Easy,  Our Favorites,  Recipes,  Vegetarian

Thanksgiving: Perfect Pumpkin Pie

This classic pumpkin pie is super easy to put together and it will not disappoint! The perfect way to end Thanksgiving dinner.

Perfect Pumpkin Pie

This pumpkin pie really does live up to its name. I made it for the first time on Halloween years ago, and it has become a staple in my house ever since.

The recipe is super easy to put together and it will not disappoint! I often use a store-bought pie crust to help it take even less time.

If you’d like to make your own pie crust, check out my favorite pie crust recipe or try the whole wheat pie crust from this pecan pie recipe.

If you want to take your pumpkin pie to the next level, I highly recommend making my Triple-Chocolate Pumpkin Pie. It’s downright decadent!

Collage of Thanksgiving recipe images with text that reads, "Thanksgiving Central".

Thanksgiving prep doesn’t have to be stressful! Grab our favorite Turkey Day recipes, tips, and more all in one spot.

Thanksgiving Central has recipes categorized by course, ideas for using leftovers, and more. Check it out here! 🦃

🎃 Ingredient Spotlight: Canned Pumpkin

This recipe uses canned pumpkin which can be found in your grocery store located in the baking aisle.

It is not the same thing as canned pumpkin pie mix, and both items often have a photo of pumpkin pie on the label.

This is a friendly reminder to always double-check the label.

Side-by-side of canned pumpkin and canned pumpkin pie mix.
Be sure to check the label when buying canned pumpkin! Both pure pumpkin and pumpkin pie mix show pie on the label.

Our dinner was ruined once due to this very mix-up.

My father-in-law was an awesome cook. We loved cooking together in each others’ kitchens and did so every chance we got.

Once when he was coming over to make one of my favorite soup recipes (this curried pumpkin soup), I asked if he could stop by the store to pick up the canned pumpkin.

He was happy to do it, and he came over and we had a blast cooking up a storm.

But something wasn’t quite right.

You can read the whole story over on the recipe post, but the short version is that he bought the wrong type of canned pumpkin.

Pumpkin pie mix is canned pumpkin purée that has added spices like clove, cinnamon, allspice, and ginger. And it’s also pre-sweetened.

So it’s great for when you want to make a dessert, but most certainly not what you want if you’re making a savory dish.

So please, please, please double-check the can the next time you’re buying canned pumpkin for a recipe.

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Pumpkin pie with a slice on a plate and a bite taken out of it.

Perfect Pumpkin Pie

  • Author: Big Flavors from a Tiny Kitchen – Ashley Covelli (adapted from Eagle Brand)
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour
  • Yield: 8 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This classic pumpkin pie is super easy to put together and it will not disappoint! The perfect way to end Thanksgiving dinner.




  1. Preheat oven to 425°F. Place the pie plate that’s holding your pie crust on top of a baking sheet and set aside.
  2. In a medium bowl, whisk together canned pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth. Pour into the crust and transfer to the preheated oven.
  3. Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking until a knife inserted into the pie (1 inch away from the crust) comes out clean, about 35-40 minutes.
  4. Cool and garnish as desired.


Recipe slightly adapted from Eagle Brand.

Placing the pie plate on a baking sheet helps ensure that none of the filling overflows and burns in your oven.


  • Serving Size: 1 slice
  • Calories: 381
  • Sugar: 38.3 g
  • Sodium: 368 mg
  • Fat: 14.5 g
  • Saturated Fat: 6.9 g
  • Carbohydrates: 56.1 g
  • Fiber: 2.4 g
  • Protein: 8.4 g
  • Cholesterol: 69.2 mg

Keywords: Thanksgiving, fall recipes, pumpkin recipes

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


    • Ashley

      I use premade pie crusts for this often. As long as it’s uncooked it should be good with the same cooking time. If it’s already baked, the crust may burn while the filling cooks.

  • Linda Nitzschke

    Sounds good (I’ve not tried this recipe but have tasted pies made from similar recipes), and it is, I’m sure, a good recipe, but I make my pie quite a bit stronger…great excuse to have to eat vanilla ice cream with it, don’t cha know. But, best of all, I have a “no-roll” pastry shell recipe that I always use. I have never rolled a pasty shell nor bought one from the grocery store cuz my reciped for such is so good and so easy.

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