Classic Pumpkin Pie Recipe

Classic Pumpkin Pie RecipeIt’s the time of year when pumpkin is the hottest item going! You can find pumpkin flavored coffee, ice cream, yogurt, bagels, waffles, pancakes, cakes, hot cocoa, bread, brownies and of course…the classic pumpkin pie!

Luckily for me and my family…we love anything PUMPKIN! Today I’m going to share with all of you my super easy classic pumpkin pie recipe. It’s YUMMY GOOD!

You can top it with some whipped cream, frozen whipped topping, vanilla yogurt or whatever you like!

Classic Pumpkin Pie Recipe

1 1/2 cups pumpkin puree
1/2 cup milk
1/2 can evaporated milk
1/2 cup brown sugar
1/2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 large eggs, well beaten
1 teaspoon butter, softened
2 unbaked store bought pie crusts

In a large mixing bowl combine together the dry ingredients first and then add in the moist ingredients one at a time, mixing after each addition with an electric mixer. Mix until the batter is creamy and smooth. Pour batter into 2 unbaked pie crusts. Preheat oven to 350 degrees F and place your pie pans onto a baking sheet and then slide them into your oven. Bake for 25-27 minutes or until the center of each pie is done. Remove and let cool before serving.

Love the look of my ceramic pie plate? You can check out my review on the Corningware French White Pie Plate to learn more about it! I love that pie plate!

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Shelly's Signature


  1. Jo-Ann Brightman says:

    This is a good recipe for pumpkin pie. I would probably make my own crust.

  2. Tamra Phelps says:

    This is one of my Mom’s favorite pies. She loves Pumpkin Cream Pie. I’ll share this one with her, too.

  3. Pumpkin pie is my spouse’s favorite, and it’s the one thing he still ventures to the kitchen to make. I make the crust, though, and he specializes in the filling. His recipe is a lot like yours, but it only makes one pie (which is a good thing, because it’s just the two of us, and I’m not a big fan of pumpkin pie). Since the pie can be made ahead, Wednesday is pie-making day. Your pie looks great in that pie plate–I might have to put that on my wish list.

  4. Yum! I am a fan of pumpkin pie, I like mine with whipped cream. Thank you for sharing this recipe.

  5. Thanks for the tip on the pie crust ring. I have used aluminum foil around the crust to keep it from browning but always find it difficult to get on just right so the ring would be much better. The classis pie is my favorite.

    • You’re welcome Mia. I also recommend a good old-fashioned pie bird if you are making a double crust pie. Those classic pie birds are perfect for venting the pie!

  6. This sounds like a great pumpkin pie recipe! I made my own pumpkin puree last week and this has been added to my list to make! My crusts seem to get really brown and crispy. How do you keep your crust from doing this?

    • Heather I use a pie crust ring. It’s a thing that looks like a big doughnut and it covers your crust and lets the center of your pie open. Then during the last 5 mins of baking, I remove it. You can find them at the kitchen stores for about $5.00. You can also just wrap aluminum foil around your crust if it starts getting too brown.

  7. Pumpkin Pie is a must for my family on Thanksgiving. This one looks delicious and easy to make. Yum!