• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dessert Recipes

    Thanksgiving: Perfect Pumpkin Pie

    Modified: Oct 28, 2024 · Published: Nov 22, 2012 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    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.


    Still hungry? You may also like...

    3 plates with slices of triple chocolate pumpkin pie.
    Triple-Chocolate Pumpkin Pie
    Plates of Dutch apple pie with ice cream on top.
    Classic Dutch Apple Pie
    Rhubarb custard pie on a plate with a fork next to the pie plate.
    Rhubarb Custard Pie
    Chocolate Cream Pie with Orange Zested Whipped Cream
    Chocolate Cream Pie with Orange Zested Whipped Cream

    Doing some online shopping? Check out my Amazon shop page for recommendations!


    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Pumpkin pie with a slice on a plate and a bite taken out of it.

    Perfect Pumpkin Pie

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • 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
    Print Recipe
    Pin Recipe

    Description

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


    Ingredients

    Scale
    • 1 (9-inch) unbaked pie crust
    • 1 (15-ounce) can pumpkin
    • 1 (14-ounce) can sweetened condensed milk
    • 2 large eggs
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon fine-grain salt

    Instructions

    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.

    Equipment

    Image of baking sheet

    baking sheet

    Buy Now →
    Image of whisk

    whisk

    Buy Now →
    Image of mixing bowl set

    mixing bowl set

    Buy Now →
    Image of canned pumpkin

    canned pumpkin

    Buy Now →
    Image of sweetened condensed milk

    sweetened condensed milk

    Buy Now →
    Image of ground ginger

    ground ginger

    Buy Now →

    Notes

    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.

    Nutrition

    • 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

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    Check out my latest posts...

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King

    More Dessert Recipes

    • Espresso chocolate chip brownies on a serving tray.
      Espresso Chocolate Chip Brownies {Starbucks Copycat}
    • Maple cookies on plates with a pitcher of maple syrup alongside.
      Maple Cookies
    • Peppermint mocha in a mug garnished with chocolate and peppermint candies.
      Homemade Peppermint Whipped Cream
    • Homemade tiramisu in a serving dish with plates and forks for serving.
      Best Classic Italian Tiramisu

    Reader Interactions

    Comments

    1. Sidney Clarice Field

      November 18, 2022 at 1:26 pm

      So Far , So Good!

      Reply
      • Ashley

        November 20, 2022 at 1:53 pm

        Hope you enjoy it!

        Reply
        • Gary

          November 21, 2022 at 9:47 am

          This pie was So excellent!! I made it with a make in pan crust using olive oil instead of vegetable oil and it's just amazing!

          Reply
          • Ashley

            November 21, 2022 at 3:50 pm

            So glad this was a hit for you, Gary! I don't know that I've ever used olive oil in a pie crust recipe before, but that sounds super interesting!

            Reply
    2. Neha Sethi

      November 21, 2022 at 10:38 am

      Hi can I use a pre made crust in this recepie? And does the cooking time change for that? Thank you.

      Reply
      • Ashley

        November 21, 2022 at 10:44 am

        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.

        Reply
    3. Maribel Whalen

      November 04, 2023 at 4:27 pm

      I made this pie and it was delicious. I baste egg white on the pie and crust for a shiny effect half way through cooking time. I bought pre-made frozen pie crust and baked it first on it's own then I filled it with the filling and baked it again. Came out great, crust did not burn.

      Reply
      • Ashley

        November 06, 2023 at 10:45 am

        So glad this was a hit for you, Maribel! If you wouldn't mind adding a star rating to a comment, it would be much appreciated - it helps people find my recipes when they're searching online. Great to know that the pre-baking and baking again was successful for you

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.