Traditional Pumpkin Pie

Nothing beats this homemade traditional pumpkin pie recipe! From the warm spices to that perfectly creamy texture and flaky pie crust – this is a classic holiday season treat!

Attention pumpkin pie haters… this one is for you! This classic pumpkin pie recipe is good enough to convert even the most serious haters.

Every time I mention I’m going to make a pumpkin pie for a family event, I usually get a collective “oh HELLLLLLL nah” from my family and friends. Like the true Southern fam they are, they make it clear that they only want sweet potato pie, and that’s IT! I can’t blame them because I, too, was a pumpkin pie hater once upon a time!

I remember one Thanksgiving, my mom bought pumpkin pie for dessert and tried to pass it off as a sweet potato pie. We took a bite and cried – we were so dang mad! All I tasted was pure clove and nutmeg. It was just not our thing… until I came up with my very own recipe for the perfect pumpkin pie that can ALMOST pass as a sweet potato pie.

The Secret to Classic Pumpkin Pie Flavor

I actually have several pumpkin pie recipes, but my favorite one (this one) tastes JUST like a sweet potato pie. I kid you not… there’s just something about this recipe. I was even able to fool a few of my die-hard sweet potato pie family and friends into believing this was the real deal.

So, what’s my trick? I don’t use pumpkin pie spice! People either love or hate pumpkin spice. Me personally, I’m not a huge fan (even though, yes, I do have my own pumpkin pie spice recipe–it’s trendy, y’all!). I just think it’s a little too much. This recipe has the perfect balance of those classic seasonings – cinnamon, ginger, clove, and nutmeg, without being over the top. I also add a dash of allspice, extra vanilla, and lemon juice! This combination takes the pumpkin pie filling from overwhelmingly sweet to just spiced and savory enough–like a classic Southern sweet potato pie. The outcome is freaking AH-MAZ-ING!

Ingredients for a Traditional Pumpkin Pie 

So, we talked a little about traditional pumpkin pie spices, but what about the rest of the ingredients? What do y’all need to make this classic pumpkin pie recipe? Thankfully, you only need a handful of simple ingredients. Scroll on down to the recipe card to find the full recipe with ingredients, measurements, and step-by-step instructions!

• Pumpkin Puree: I used canned pumpkin puree for this recipe, but if you’re feeling ambitious, feel free to make your own homemade pumpkin puree for that authentic from-scratch flavor. 
• Spices: like I said above, I use a combination of cinnamon, nutmeg, ginger, allspice, and clove.
• Vanilla Extract: y’all know what I’m about to say: if I see the word “imitation” anywhere near this recipe, it’s about to go down!! 
• White Sugar and Brown Sugar: I promise this isn’t too much sugar! Using both white and brown sugar brings the flavors together. 
• Lemon Juice: that little kick of acidity helps balance all the flavors and keep it a bit more savory instead of too sweet. 
• Eggs: I use three large eggs to give the pie that perfect structure.
• Evaporated Milk: this is my go-to when making homemade pie fillings.
• Pie Crust: use a store-bought pie crust to make this recipe even easier.

Pumpkin Pie Ingredient Notes & Swaps 

Y’all know I always tell you to follow my recipe for best results, but this traditional pumpkin pie recipe has some wiggle room to swap some ingredients if you need to!

• You can make your own crust if you don’t want to use store-bought crusts! I have a butter pie crust recipe to give you that perfect flaky crust result. 
• If using a frozen pie crust, let it thaw completely before baking so everything bakes evenly.
• You can swap out evaporated milk for whole milk or heavy cream if that’s all you have on hand. 
• The lemon juice doesn’t give this pie a tart taste, but if you’re worried about it, you can feel free to leave it out! 
• Dark brown sugar can be used instead of light brown sugar. 
• Pretty, pretty please DO NOT BUY canned pumpkin pie filling. This comes pre-sweetened and spiced, which we do not want! Make sure you buy plain ol’ unsweetened pure pumpkin pie puree. 

Okay, cousins, that’s enough yapping out of me! Let’s get to the good part – how to make a delicious homemade pumpkin pie recipe!

How to Make a Traditional Pumpkin Pie (+ Video Tutorial) 

If you want to follow my step-by-step recipe, watch my video tutorial below! Or head on over to YouTube and watch it there. While you’re there, be sure to subscribe to I Heart Recipes so you’re always catching the latest recipe videos and Cousin Rosie chat sessions 😊 

Classic Pumpkin Pie Recipe Steps: 

1. Add the pumpkin puree, spices, and white and brown sugar in a large bowl. Use an electric hand mixer to combine the ingredients. 
2. Next, add the vanilla extract, lemon juice, and evaporated milk. Mix again. 
3. Finally, add in the eggs one at a time while continuously mixing until all the ingredients are smooth and combined into one creamy mixture.
4. Place the pie crust into a 9-inch round pie pan, then pour the pumpkin pie filling into the crust. You’ll have a little excess – that’s just fine. You don’t want to overflow the crust! 
5. Bake your pumpkin pie in a 350-degree F oven for about 50 minutes. The pie will be puffy when it comes out but will fall as it rests. Let it cool to room temperature before serving!

FAQs and Tips for Making the Perfect Pumpkin Pie Recipe

Now, fam, here’s the thing. There are a lot of ways to make a homemade pumpkin pie. Everyone has their own recipe and formula, from how much spice you use, fresh pumpkin puree vs. canned, and type of pie crust. But THIS recipe… this one is an absolute classic. As I said before, it’s more traditional because it’s all about the SPICE not sweetness. It’s not in-your-face pumpkin spice, but a nice balance of pumpkin flavor, warm spices, and creamy texture. If you have sweet potato pie loyalists in your family like me, this might just convert them into pumpkin pie lovers… and that’s on my ancestors, y’all! 

Here are some Cousin Rosie tips for making this easy pumpkin pie recipe even better: 

• It can be tricky to know when a pumpkin pie is done baking. The pie should ever-so-slightly wiggle in the center but shouldn’t be liquidy at all. Look for those golden brown edges and slightly jiggly-but-firm center. 
• Your pumpkin pie will continue to set as it cools. However, don’t rush the process! Let it cool to room temperature first, then refrigerate for a few hours to overnight. This will give you the perfect texture.
• If the edges of your crust are getting a little too brown for your liking, wrap some aluminum foil around the edges to prevent burning. You can also place the pie plate on a baking sheet while it bakes – this will help with even baking and give you more stability when putting the pie in and out of the oven.
• Serve this tasty pumpkin pie with some whipped cream or a scoop of vanilla ice cream for the perfect finishing touch. 

Should a traditional pumpkin pie crust be prebaked?

In this recipe, I don’t prebake the crust. However, if you want to blind-bake the crust, you definitely can! Blind baking helps ensure the crust is cooked evenly (a.k.a., it helps prevent that undercooked bottom of the crust problem. It’s easy to do but requires special tools like pie weights. Is it necessary? No. Does it help prevent a soggy crust and overbaked filling? Sure! So, it’s totally up to you. 

Is it better to make pumpkin pie the day before or the day of?

If you have the time, I always recommend making your pumpkin pie the day before! That extra setting time (especially in the fridge) really helps get the perfect pumpkin pie texture. However, if you’re making it the day-of, be sure to leave enough time for cooling. 

Does traditional pumpkin pie have to use homemade pumpkin puree? 

Heck no, it doesn’t! This pumpkin pie recipe is traditional because of the flavor – that less-sweet, more-savory balance. Plus, y’all know I Heart Recipes is all about making cooking easy for everyone, and let’s be honest, not everyone has the kitchen talent to make fresh pumpkin puree – and that’s okay! If you want to make a homemade pumpkin puree, you’d need pie pumpkins. They’re sweeter, and all you have to do is roast them up to make a homemade puree.

More Pumpkin Desserts from I Heart Recipes

Well, cousins, that’s all I got for you! This homemade pumpkin pie recipe will convert even the most serious pumpkin pie hater. I swear, I could eat an entire pie on my own–don’t tempt me! If you loved this easy recipe, try out some of my other favorite pumpkin desserts below. 

• Pecan Pumpkin Pie Recipe
• Best Ever Pumpkin Pie Bars
• The Perfect Personal-Size Pumpkin Pies
• Caramel Pumpkin Coffee Cake
• Pumpkin Cheesecake Bars
• Moist Layered Pumpkin Cake
• Pumpkin Chocolate Texas Sheet Cake

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