This Old-Fashioned Classic Pumpkin Pie tastes like pure holiday comfort: silky custard, warm spices, and a flaky, buttery crust. With my step-by-step method and pro tips, you will get clean slices and a crisp bottom every time.
Why You’ll Love This Old-Fashioned Classic Pumpkin Pie
- Silky-smooth custard with cozy, balanced spice
- Consistent results using simple pantry ingredients
- Make-ahead friendly for low-stress holidays
- Flaky crust options with store-bought or homemade dough
- Tested technique with clear doneness cues
Old-Fashioned Classic Pumpkin Pie Ingredients & Substitutions
- 1 unbaked 9-inch pie crust, well chilled (homemade or store-bought)
- 1 can (15 oz/425 g) 100% pumpkin puree, not pie filling (about 2 cups). Sub: well-drained homemade pumpkin or kabocha puree.
- 2 large eggs + 1 large egg yolk, room temperature. Sub: 3 whole eggs if you prefer.
- 3/4 cup packed light brown sugar (150 g). Sub: all granulated sugar for a cleaner flavor.
- 1/4 cup granulated sugar (50 g)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves or allspice
- 1/2 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 can (12 fl oz/354 ml) evaporated milk. Subs: 1 cup heavy cream + 1/2 cup whole milk, or 1 1/2 cups half-and-half for a richer pie.
Optional finishes: lightly sweetened whipped cream, grated nutmeg, toasted pecans, or a drizzle of caramel.
Step-by-Step Instructions to Make Old-Fashioned Classic Pumpkin Pie
Preheat and Prepare the Crust
Place a rimmed baking sheet on the lower-middle rack and preheat the oven to 425 F (218 C). Keep the pie crust chilled until filling. Optional for extra crispness: line the crust with parchment, fill with pie weights, and par-bake 12 minutes; remove weights, poke a few holes with a fork, and bake 5 minutes more until set but pale.
Make the Pumpkin Filling
In a large bowl, whisk eggs and yolk with the sugars until smooth. Whisk in cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Whisk in pumpkin puree, then gradually whisk in evaporated milk until fully combined. For extra silkiness, strain the filling through a fine-mesh sieve into a pitcher.
Fill and Bake
Set the pie plate on the preheated baking sheet. Pour in the filling. Bake at 425 F for 15 minutes. Without opening the oven for long, reduce the temperature to 350 F (177 C) and continue baking 35 to 45 minutes until the edges are set and the center has a slight jiggle. A thermometer inserted near the center should read about 175 F, or a knife inserted 1 inch from the center should come out mostly clean. Shield the crust edges with foil if they brown too quickly.
Cool and Serve
Cool on a wire rack for at least 2 hours to set. Refrigerate until chilled, uncovered, then cover once cold. Slice with a hot, dry knife. Serve plain or with softly whipped cream and a sprinkle of nutmeg.
Tips for Success
- Use room-temperature eggs so the custard sets evenly.
- Preheat a baking sheet to help crisp the bottom crust.
- Do not overmix the filling to avoid excess bubbles and cracks.
- Watch for the wobble: a gentle jiggle in the center means it will finish setting as it cools.
- Shield the crust edge with foil if needed to prevent over-browning.
- Homemade puree should be well drained; excess moisture leads to a watery pie.
Variations of Old-Fashioned Classic Pumpkin Pie
- Maple-Bourbon: Replace 1/4 cup sugar with 1/4 cup pure maple syrup and add 1 tablespoon bourbon.
- Gingersnap Crust: Swap pastry crust for a gingersnap-cookie crumb crust for extra spice.
- Dairy-Free: Use full-fat coconut milk in place of evaporated milk and add 1 tablespoon cornstarch.
- Extra-Spiced: Add 1/8 teaspoon cardamom or a pinch of black pepper for warmth.
- Gluten-Free: Use a gluten-free pie crust or a gluten-free cookie crumb crust.
Serving Suggestions: What to Pair with Old-Fashioned Classic Pumpkin Pie
- Lightly sweetened whipped cream with a touch of maple and vanilla
- Toasted pecans or candied pepitas for crunch
- Salted caramel drizzle for a sweet-salty finish
- Coffee or black tea, or a small pour of apple cider
- Holiday table partners: roast turkey, garlicky green beans, and a crisp salad
Storage & Reheating Instructions
- Refrigerate: Because it is a custard pie, refrigerate within 2 hours. Cover and keep up to 3 to 4 days.
- Freeze: Wrap whole or sliced pie tightly and freeze up to 2 months. Thaw overnight in the refrigerator.
- Reheat: Warm slices at 300 F for 10 to 15 minutes, or enjoy chilled. For a crisper crust, warm on a baking sheet rather than in the microwave.
Memories Made Around the Table
Every year my dad would sneak the first slice while the whipped cream was still being whipped. That warm-spiced aroma meant family was near and dessert was guaranteed.
FAQs
Can I make pumpkin pie ahead? Yes. Bake 1 day in advance, cool, then refrigerate uncovered until cold before covering. The flavor deepens by day two.
Do I need to blind bake the crust? It is optional. A well-chilled crust on a preheated baking sheet stays crisp. For extra insurance, par-bake 12 to 17 minutes before filling.
How do I prevent cracks on top? Do not overbake, use a moderate oven after the initial high heat, avoid overmixing, and cool the pie slowly at room temperature before chilling.
Can I use fresh pumpkin instead of canned? Yes. Use 2 cups well-drained homemade puree. Roast, puree, then strain excess liquid for the best texture.
Can I swap evaporated milk for sweetened condensed milk? Not directly. Condensed milk is sweetened and thicker. If using it, reduce or omit added sugar and thin with milk or cream to custard consistency.
Final Thoughts
This Old-Fashioned Classic Pumpkin Pie brings reliable results and nostalgic flavor. With simple ingredients and smart technique, you will serve clean slices, silky custard, and a perfectly golden crust every time. Happy baking.
Old-Fashioned Classic Pumpkin Pie (Foolproof Recipe)
Equipment
- 1 Rimmed baking sheet
- 1 9-inch pie plate
- 1 Mixing Bowl
- 1 Whisk
- 1 Fine-mesh sieve (optional)
- 1 Parchment Paper (optional) for par-baking
- 1 Pie weights (optional) for par-baking
- 1 Aluminum foil for shielding crust edges
- 1 Wire rack
- 1 Chef's knife for slicing
Ingredients
Crust
- 1 pie crust unbaked 9-inch; well chilled; homemade or store-bought
Filling
- 15 oz 100% pumpkin puree 1 can (about 2 cups), not pie filling
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 0.75 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves or allspice
- 0.5 tsp fine sea salt
- 1 tsp pure vanilla extract
- 12 fl oz evaporated milk 1 can
Optional Finishes
- lightly sweetened whipped cream for serving
- grated nutmeg for serving
- toasted pecans for serving
- caramel sauce for serving
Instructions
Preheat and Prepare the Crust
- Place a rimmed baking sheet on the lower-middle rack and preheat the oven to 425°F (218°C). Keep the pie crust chilled until filling.
- For extra crispness, line the crust with parchment, fill with pie weights, and par-bake 12 minutes. Remove weights, poke a few holes with a fork, and bake 5 minutes more until set but pale.
Make the Pumpkin Filling
- In a large bowl, whisk the eggs and yolk with both sugars until smooth.
- Whisk in cinnamon, ginger, nutmeg, cloves (or allspice), salt, and vanilla.
- Whisk in the pumpkin puree, then gradually whisk in the evaporated milk until fully combined. For extra silkiness, strain the filling through a fine-mesh sieve into a pitcher.
Fill and Bake
- Set the pie plate on the preheated baking sheet. Pour in the filling.
- Bake at 425°F for 15 minutes. Reduce the oven to 350°F (177°C) and continue baking 35 to 45 minutes, until the edges are set and the center has a slight jiggle. A thermometer near the center should read about 175°F, or a knife inserted 1 inch from the center should come out mostly clean. Shield crust edges with foil if they brown too quickly.
Cool and Serve
- Cool on a wire rack for at least 2 hours to set. Refrigerate until chilled, uncovered, then cover once cold.
- Slice with a hot, dry knife. Serve plain or with softly whipped cream and a sprinkle of nutmeg.