The Best Pumpkin Pie Recipe

[Updated November 2024, Originally posted November 2018] Happy Thanksgiving Week! I’m sharing my favorite pumpkin pie recipe again this year because it is SO GOOD, SO EASY, and has Martha Stewart’s stamp of approval. 🙂 You’ll probably make at least one pumpkin pie this season, and you can either make a normal easy pumpkin pie or you can make a gorgeous easy pumpkin pie.

I made this easy pumpkin pie recipe to bring to a festive fall dinner party and I got so many comments on my Instagram story I thought it was time to share the recipe! While I’ve made pumpkin pie from scratch (making the crust, carving a real pumpkin with a homemade pumpkin pie recipe) I think nothing tastes as good as pumpkin pie made from Libby’s Famous Pumpkin Pie Recipe – EXCEPT with one little substitution. A few years ago I accidentally swapped sweetened condensed milk in for the recommended evaporated milk and it made all the difference in my pumpkin pies – creamier and a little sweeter. I’ve used sweetened condensed milk ever since and this time added a little flourish by adding a braided lattice weave crust on top – perfect for those of you that eat pie just for the crust or those that want to bring something special to your next fall gathering.

I would love to see photos of your pumpkin pies! Be sure to tag me on Instagram if you make my homemade pumpkin pie recipe this fall!

Makes 1 traditional pumpkin pie (Serves 8)

3 (9 inch) unbaked deep dish pie crusts (I like Pillsbury for pumpkin pie mix)
3/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
2 eggs
1 (15 ounce) can organic pumpkin puree
1 (14 fluid ounce) can sweetened condensed milk (my secret ingredient!)
These leaf-shaped pie crust cutters

1. Preheat oven to 425 degrees F.
2. Let the crusts warm up a bit then lay one pumpkin pie crust in the pie dish. Set the other two aside for later.
3. Combine sugar, salt, and pumpkin pie spice blend: cinnamon, ginger and cloves, in small bowl for pumpkin pie mix. Beat eggs lightly in large bowl. Stir in pumpkin pie spice mix. Gradually stir in milk. Pour into pie shell.
4. Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F.; bake for another 30 minutes until the filling is set just enough to hold up the top lattice crust, but not fully cooked. Remove from oven and place pie on a wire rack.
5. While the pie is baking roll out the two additional pie crusts on a marble pastry slab and prepare the lattice for the top of the pie. I cut two 1.25″ wide ribbons, four (.5″) half-inch ribbons and made three braids for the lattice. I used these pie crust cutters to cut out the leaves.
6. Place a layer of wax paper on a cookie sheet and start weaving your lattice pie topper on the wax paper. Alternating each ribbon over then under as you go. I then pull the edge of the wax paper around the cookie sheet so the lattice falls off exactly here I want it on the pie. (This way you don’t tear the pumpkin pie filling.) Scatter the leaves around the edge of the pie crust, using a little water to make the leaves stick to the existing crust and lattice.
7. Return the pie to the oven and bake another 10-20 minutes until the top crust is lightly browned and a knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will make the crust separate from the filling.)

Find my complete autumn / fall-themed dinner party plan including decor ideas and a 4-course American menu here.

Over the years, so many of you have messaged me with photos of your gorgeous pumpkin pies and a few common questions have come up:

Homemade pumpkin pies are best served cold, which means allowing enough time for the homemade pie crust and pumpkin filling to cool. While you could serve the pie an hour after baking, it’s going to be best with ample time to cool down — baking a pumpking pie a day ahead of serving is ideal, but you can get away with chilling for at least 4 hours. As a bonus, the longer you allow it to cool, the better the flavors and textures will develop.

Cracks aren’t an issue for homemade pumpkin pies with this recipe, since the decorative pie crust on top covers any imperfections — making this ideal to hide cracks that form due to overbaking or sudden temperature changes (common if you aren’t an expert baker).

Refrigerating pumpkin pies allows them to develop their flavor and texture. The longer you wait (within reason — a day or two is perfect), the more tasty and decadent the flavor will develop. And pumpkin pies are traditionally served cold, so you’ll at least want to keep it in the fridge for a few hours until it’s satisfying to eat.

In my family, we always serve this pumpkin pie with a decadent creamy whipped cream for a rich and flavorful sweet pairing. For holidays, a dash of nutmeg or other delicious spices are satisfying ways to top this classic holiday dish. It’s really easy to mix homemade pumpkin pie spice altering the spices in the recipe above to your taste.

In my experience, nothing not even fresh pumpkin puree beats Libby’s, in taste and quality.

My simple, delicious apple pie recipe is a perfect companion to this dessert both in taste and aesthetics (they both have decorative autumnal themed crusts!)