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Desserts | November 24, 2020

Our Favorite Pumpkin Pie

New in 2019 – ABK’s Free Thanksgiving Ebook, with printable timeline checklist, grocery list, more recipe links for ABK Thanksgiving favorites and additional Thanksgiving tips to help you keep everything running smoothly! 

Our Favorite Pumpkin Pie recipe is a classic, made in a better way! This pumpkin pie recipe turns out perfect every time. After years of making pumpkin pie that turned out a little jiggly in the middle, I developed the perfect blend of creamy filling that sets up just right!

One of the biggest challenges with most pumpkin pie recipes is getting the filling to set up! An unbaked center used to be a challenge for me. No matter how long I baked the pie, it was still WET, not set. One year I decided to troubleshoot the uncooked center of my pumpkin pie.

I concluded I was dealing with a few different issues. We live at a high altitude (about 4400 feet) which may have something to do with the not completely set-up center of my pumpkin pies!

Our Favorite Pumpkin Pie

I have always loved the taste of my mom’s pumpkin pies. Her recipe came straight from the back of the Libby’s Pumpkin can. But there was still the issue of not being set up enough!

I’ve tried fresh pumpkin, but like the texture, flavor and color of Libby’s better. I found after several adjustments to their recipe, this one works time and time again. No jiggly middle. Just a nice bite of lightly spiced pumpkin filling in every single bite!

Our Favorite Pumpkin Pie

Everyone needs a good pumpkin pie in their repertoire of holiday favorites. This our family favorite, never-fail pumpkin pie recipe. I hope you love it too. Happy baking!

5 from 4 votes

Our Favorite Pumpkin Pie

Our favorite pumpkin pie recipe is perfectly spiced and sets up every single time!

Course Dessert
Cuisine American
Keyword dessert, pie, pumpkin, thanksgiving
Prep Time 5 minutes
Cook Time 55 minutes
cool time 4 hours
Total Time 4 hours 55 minutes
Servings 8
Author A Bountiful Kitchen


  • 1 1/2 cups granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice OR 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves*
  • 4 large eggs
  • 1 -29 oz can pure pumpkin NOT pumpkin pie filling
  • 20 oz evaporated milk canned
  • 1 teaspoon vanilla
  • 2 unbaked pie crusts* 4 cup volume each


  1. Place oven rack on bottom third of oven and turn oven to 425 degrees.
  2. Mix sugar, salt, pumpkin pie spice and eggs together in large bowl for about 2 minutes, or until blended well. Add pumpkin, mix well until smooth and incorporated. Add canned milk and vanilla. Make sure all ingredients are mixed together well.
  3. Pour into two 9- inch prepared pie crusts.
  4. Place in oven and bake for 15 minutes at 425 degrees, then without opening oven door, reduce temperature to 350 degrees and bake for an additional 40 minutes.
  5. The pies are done when the middle is set and no longer looks wet. you may insert a knife in the center of one pie. If the pie is done, it will come out clean.
  6. Let cool completely before serving. May be made the day before serving.
  7. Refrigerate if not serving the same day.
  8. Yield two- 9 inch pies

Recipe Notes

  • You may make your own pumpkin pie spice for pennies using my recipe on this page.
  • Use the extra evaporated milk in your mashed potatoes.
  • The best and most simple pie crust in the world may be found here.
  • Make sure to have whipping cream on hand. To make a nice swirled pile of fresh whipped cream atop your pies, spoon the whipped cream into a large ziplock bag and snip off a corner. When ready to serve, pipe the cream on top of the pie. Serve immediately.




17 thoughts on “Our Favorite Pumpkin Pie

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Recipe Rating

  1. When you say “prepared pie crust” that doesn’t mean that you pre-bake them, does it? Sorry, I am a pie newbie. Thanks in advance

    1. Hi Natalie, no need to pre bake the pie crust, just fill with the filling and bake. Thanks for your question!

  2. What if I have a frozen pie crust because I’m spending time on all the other things? Do you fill it frozen or bake it first?

    1. Hi Jane,
      I am not sure, I haven’t used frozen pie crust? I am almost certain the directions for use will be on the packaging! Thanks for reading ABK and Happy Thanksgiving!

    1. Hi Sallee, I use a 20 oz can for this recipe because it makes two pumpkin pies. If you’re just making one, definitely use a 12 oz can. Thanks for asking!

  3. You recipe is almost excatly like Libby’s, other than your addition of vanilla. A significant difference is the ratio of pumpkin to all the other ingredients. You doubled everything else above the Libby’s recipe, but left the pumpkin at 29 oz. Was this a technical error, or did you really double the evaporated milk, eggs and everything else?

    1. Hi Rita, I doubled the recipe because it makes 2 pumpkin pies, if you want to just make one pie, then definitely halve the ingredients. Thanks for asking!

  4. If using you flaky pie crust recipe, do you need to blind bake? Or just seal with egg wash before filling?


    1. Hi Lindsay, I usually don’t blind bake or seal with egg wash before filling for this pumpkin pie recipe, I immediately place the filling in the unbaked pie crust and bake! Hope this helps and thank you for asking,

  5. 5 stars
    This pie was so delicious and easy to make!! I’m only 16 but it only took me about 45 minutes to make and then the bake time and that was it! My family couldn’t believe how good the crust was so go check out her recipe for that!!

  6. 5 stars
    I made my first pumpkin pie for Thanksgiving this year and thanks to this recipe it was a hit! Super easy recipe to follow and it was a smash!

  7. 5 stars
    This is a family favorite recipe and always turns out perfect! There isn’t a better crust recipe out there.

  8. 5 stars
    For all of my pumpkin pie family fans, they said it was the best they’d ever had. The homemade pie crust was easier than I expected-so worth the few minutes it took. Thank you for experimenting with the temperature of the oven. I defiantly feel like it made all the difference.