Mom’s Classic Pumpkin Pie Recipe

This post may contain affiliate links. For more information, read my disclosure policy.

Mom’s Classic Pumpkin Pie Recipe is a family favorite Thanksgiving tradition. It’s the best easy pumpkin pie!

PIN IT NOW TO SAVE FOR LATER

slice of pumpkin pie with whipped cream

Are there any recipes you look forward to every year? Maybe ones your mom or grandmother make, or that you make from their recipes? I have several of those: Russian Teacakes, Pecan Pie, Banana Bread…and this pumpkin pie recipe.

My mom has made this pumpkin pie recipe at every Thanksgiving for my entire life. It’s everyone’s favorite and one of the most requested things she makes!

This easy pumpkin pie recipe is one of the best ones out there and your family will love it!

overhead shot of pumpkin pie

Pumpkin pie has just a few ingredients and whisks together in minutes. My favorite part of this pie are the pumpkin pie spices. I splurge when I make pumpkin pie and buy them all separately because I love the smell of allspice. It just smells like the holidays to me.

There are lots of pumpkin pie recipes out there but I will tell you that this one performs every single time. I’ve been eating it for 41 years and I’ve never been disappointed. Whether you make my all butter pie crust or use one from the freezer or grocery store, this pie is one that you’ll keep coming back to again and again.

So, what makes pumpkin pie such an easy pie recipe?

You just need a handful of ingredients, one whisk, and one bowl:

  • Pumpkin puree
  • Eggs
  • Milk
  • Pumpkin spices
  • Sugar
  • Salt

That’s it! Just dump them into your bowl and whisk, then pour into your pie plate. Once it bakes and cools it forms a soft and perfect custard that everyone expects when they crave pumpkin pie.

slice of pumpkin pie

Growing up, my mom used these small pie tins from a local bakery. She’d bought pies in them before I was born and saved the tins. They’re what we made her pies in every year. Since they were only 7-inch pie tins, this pecan pie recipe made two of them.

As an adult, I stocked up on 9-inch pie plates, so I usually make one (very full) 9-inch pie with this recipe. However, when I made this pie for this blog post, I used a disposable pie plate. (I love stocking up on those this time of year for giving, plus when I’m making a ton of pie recipes at once I have to give them away and making them in these are easier.)

While the disposable pie plates say they’re 9-inches, they’re a bit smaller, so I had some leftover pie filling. With the leftover pie filling, I made mini pumpkin pies using a refrigerated pie crust and a mini muffin pan. It’s so easy to do if you have leftover filling.

Tips on pan size for pumpkin pie:

  • Use a 9-inch pie plate for a very full pie
  • You can use a larger (9 1/2-inch or 10-inch) pie plate
  • You can use a deep dish 9-inch pie plate as well
  • If you have smaller pie plates, make one pie and some mini pumpkin pies, or make two 7-inch pies

mini pumpkin pies

No matter how you make this pie, it’s so simple. Classic pumpkin pie is a must at every Thanksgiving dinner table!

This pie freezes well too. I like to make my pumpkin pie ahead and freeze it for the big day! Right now I have several pies in my freezer for Thanksgiving and they’ll all be just perfect.

slice of pumpkin pie with bite taken out

And hey, if you love chocolate, did you know that chocolate and pumpkin go really well together? Check out my Chocolate Chip Pumpkin Pie!

Want even more? Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates.

slice of pumpkin pie
4.2 from 15 votes
Print

Mom’s Classic Pumpkin Pie

Mom's Classic Pumpkin Pie Recipe is a family favorite Thanksgiving tradition. It's the best easy pumpkin pie!
Course Dessert
Cuisine American
Keyword pie
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Chil Time 1 hour
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 206 kcal
Author Dorothy Kern

Ingredients

  • 1 all butter pie crust from scratch or from a pack of two
  • 1 3/4 cups (1-15 ounce can) pumpkin puree
  • 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 3 large eggs
  • 2/3 cup brown sugar packed
  • 2 tablespoons granulated sugar
  • 1 1/3 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Allspice

Instructions

  1. Preheat oven to 375°F.
  2. Place your pie crust in a 9-10” pie plate.
  3. Please note: this pie gets very full. It’s pictured made in a standard 9” pie plate. If you have a 9.5” - 10” or 9” deep dish pie plate, you can use those as well. If you’re using anything smaller than 9-inch there will be extra filling. Use any extra filling to make mini pumpkin pies (see below). Place pie plate on a cookie sheet for baking.
  4. Place all ingredients in a large bowl. Whisk until smooth. Pour into pie plate.
  5. It’s best if you cover the edges of the pie crust with foil or a pie crust shield before you start baking. Remove the foil after 50-60 minutes of bake time.
  6. Carefully transfer pie to oven and bake for 60-75 minutes. I’m giving a large range in time because it depends on what size pie plate you’re using and your oven. My 9” pie plate took 70 minutes. It’s done when the center looks solid. Cool completely, then wrap tightly and chill for at least 4 hours before serving. Serve with whipped cream. Store in refrigerator.
  7. To make mini pies: use a round cookie cutter or mason jar lid to cut circles out of pie crust. Press into mini muffin pans and fill with about 1-2 tablespoons pie filling. Bake time will be about 20-30 minutes.

Recipe Video

Nutrition Facts
Mom’s Classic Pumpkin Pie
Amount Per Serving (1 serving)
Calories 206 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Sodium 231mg 10%
Potassium 201mg 6%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 20g
Protein 4g 8%
Vitamin A 136.5%
Vitamin C 2.2%
Calcium 8.6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

**Did you make this recipe? Don’t forget to give it a star rating below!**

I’ve also added chocolate chips to my Mom’s Chocolate Chip Pumpkin Pie!

Pumpkin Pie Bars have a streusel topping!

This No Bake Pumpkin Pie is the perfect cream pie!

No Bake Pumpkin Pie recipe with graham cracker crust

Mom's Classic Pumpkin Pie Recipe is a family favorite Thanksgiving tradition. It's the best easy pumpkin pie!

Leave a Reply

Your email address will not be published. Required fields are marked *

4 comments

  1. I’ve been craving pumpkin pie already! Usually I wait until Thanksgiving, but I don’t think that’s going to happen this year. 😉 Yours looks perfect, and those mini pies are so fun!

  2. These are sooooo goooood!!!

  3. It’s that time of year where I crave classic pumpkin pie just like this one!

Leave a Comment »