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November 12, 2023

Pumpkin Pie

Pumpkin pie filling is an easy recipe to make, and one that can convince even the pumpkin pie haters. Just a couple of cans, some spices, and eggs and you’re on your way to pie perfection.


a slice of homemade pumpkin pie spiced with cinnamon, ginger, nutmeg, cloves, pepper and salt, topped with whipping cream
Photography by Gayle McLeod

Looking for more sweet treats?

Our Best Pumpkin Pie Recipe In Time For The Holidays

It’s pumpkin season, and we’re celebrating by putting pumpkin in everything right now, including Pumpkin Soup, Pumpkin Pancakes and even Pumpkin Curry. Pumpkin Pie spice is where it all began, and our classic pumpkin pie channels that special blend of cinnamon, ginger, nutmeg, cloves, and black pepper. This pumpkin pie recipe uses our fool-proof Classic Butter Crust, the same crust we use for our Apple Pie.

pumpkin puree, eggs, condensed milk, vanilla, cinnamon, ginger, nutmeg, cloves, pepper, salt and whipped cream in bowls

Ingredients For Homemade Pumpkin Pie

  • Pie crust, store-bought or homemade

  • Canned pumpkin puree

  • Canned sweetened condensed milk

  • Eggs

  • Vanilla extract

  • Ground cinnamon

  • Ground ginger

  • Ground nutmeg

  • Ground cloves

  • Freshly cracked black pepper

  • Sea salt

raw pie crust laid in a 9 inch deep dish pie plate
raw pie crust laid in a 9 inch deep dish pie plate with the edges trimmed and crimped with a fork
raw pie crust in a pie plate covered with parchment paper and filled with pie weights for baking
a par-baked pie crust in a pie plate

How To Make Pumpkin Pie From Scratch

  1. Make your pie crust (or buy one pre-made).

  2. Blind bake the crust. This step is also called par-baking, and is an essential step in achieving the perfect bottom crust.

  3. Make the pumpkin pie filling. Around Thanksgiving, we stock up on cans and cans of Libby’s 100% Pure Pumpkin. It makes the best pie.

  4. Pour the filling into the crust and bake until set.

  5. Cool for three hours.

  6. Serve. With lots and lots of whipped cream.

pumpkin, condensed milk, eggs, egg yolk and vanilla in a glass mixing bowl
pumpkin, condensed milk, eggs, egg yolk, vanilla and spices whisked together in a  glass mixing bowl
pumpkin pie filling being poured into a par-baked crust
a par-baked pie crust filled with pumpkin pie filling

How to Store Leftover Pie + Tips

  • Leftover pie? There’s no such thing as leftover pie. If there is leftover pie, it can be stored in the fridge for 4 days.

  • Dough can be made 3 days ahead and kept chilled.

  • Crust can be baked 1 day ahead; tightly wrap and store at room temperature.

  • Pie can be made up to 2 days ahead, covered with plastic wrap or foil and stored in the refrigerator until ready to serve. In condensation appears, gently blot with a paper towel. You can also make pumpkin pie in advance and freeze it for the big day.

a homemade pumpkin pie spice with cinnamon, ginger, nutmeg, cloves, pepper and salt
a homemade pumpkin pie being sliced onto plates and topped with whipping cream

More Pies From The Modern Proper

a homemade pumpkin pie being sliced onto plates and topped with whipping cream

Fill Your Holiday Table With More Recipes From The Modern Proper

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Pumpkin Pie

  • Serves: 8
  • Yields: 1 Pie
  • Prep Time:  15 min
  • Cook Time:  1 hr 15 min


  • 1 (9-inch) raw pie crust, chilled, store-bought or homemade
  • 1 (15-ounce) can pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon sea salt
  • Whipped cream, for serving


  1. Preheat the oven to 425°F with a rack in the center position.

  2. On a lightly floured surface, roll out the pie dough into a 14-inch round. Carefully transfer to a 9-inch deep dish pie plate, gently pressing the crust into the dish, leaving a 1-inch overhang. Fold the overhang down so the crust is level with the edge of the pie plate. Crimp the folded crust with a fork.

  3. Line the dough with parchment paper leaving some overhang to cover the crust edges. Fill with pie weights or dried beans. Bake until the edges are set, about 15 minutes. Remove the pie from the oven, then carefully remove the weights and parchment paper. Reduce the oven temperature to 350°. Pierce the bottom of the pie crust with a fork to release any trapped air and continue baking until just barely browned, about 10 more minutes. Transfer to a wire rack and let cool.

  4. Meanwhile, in a large bowl, whisk together the pumpkin, condensed milk, eggs, egg yolk and vanilla until combined. Add in the cinnamon, ginger, nutmeg, cloves, pepper, and salt and whisk until smooth.

  5. Pour the filling into the cooled crust and bake until the crust is browned and the center of the pie is set, about 50 minutes, covering the crust with aluminum foil or using a pie crust shield to prevent the edges from getting too brown. Transfer to a wire rack and let cool for at least 3 hours.

  6. Serve with whipped cream.

Nutrition Info

  • Per Serving
  • Amount
  • Calories291
  • Protein7 g
  • Carbohydrates43 g
  • Total Fat10 g
  • Dietary Fiber2 g
  • Cholesterol70 mg
  • sodium196 mg
  • Total Sugars31 g

Pumpkin Pie

Questions & Reviews

Join the discussion below.


    Any questions?

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  • Shirley

    The best pumpkin pie I have ever made and tasted, all my guests thought so as well. I used a store bought crust, cooked exactly as instructed. Super easy to make the filling. This is now our go to pumpkin pie recipe.

    YAY! This is so great to hear, we are so glad everyone enjoyed it, thank you Shirley!

  • Shari

    Best pumpkin pie! I really enjoyed the tiny kick from the pepper it wasn't overpowering and made it really interesting.

    Thanks Shari, so glad you enjoyed it!