Homemade Pumpkin Pie

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This Homemade Pumpkin Pie is a must-have Thanksgiving recipe made with real pumpkin purée and warming fall spices. A classic custard pie filling is sure to please everyone around your holiday table. 

whole baked pumpkin pie on a cooling rack

In my house, pumpkin pie is a requirement at Thanksgiving, especially for my dad. He particularly loves Libby’s pumpkin pie recipe. I’ve given the tried-and-true Libby’s recipe a bit of an upgrade. 

With a switch from white sugar to brown, this Old Fashioned Pumpkin Pie recipe has an even richer flavor. Baking it on a preheated baking sheet crisps up the bottom crust, so you have a perfect pumpkin pie. 

I’ve made my pumpkin pies this way for several years now and decided it was finally time to share this new and improved pumpkin pie recipe with you. I hope you love too!

pinterest button with a slice of homemade pumpkin pie

Pumpkin Pie Crust

My favorite all-purpose pie crust recipe is super flaky, tender, and perfect for any of your holiday pie recipes. However, you can use your favorite pie crust for this recipe, including store-bought unbaked crust in a pinch. 

There’s no need to pre-bake the pie crust. However, you do want the crust to be fully chilled before you pour in the filling. 

Before you even start mixing up the pumpkin filling, preheat your baking sheet for the best pumpkin pie results. Simply place an empty baking sheet upside down on the middle rack of your oven while it preheats. This is key to browning up the pie crust nicely. It also ensures that the custard bakes evenly all the way through. 

making the filling for homemade pumpkin pie with libby's pumpkin puree and brown sugar

How to Make Pumpkin Pie

This easy pumpkin pie filling is a classic custard recipe. The filling gets its bold caramel and spice flavor from light brown sugar, cinnamon, ginger, and cloves. The creamy texture comes from eggs, real Libby’s pumpkin purée, and evaporated milk. 

My recipe is adapted from the original Libby’s pumpkin pie recipe that used to be on the back of every can of pumpkin puree. Libby’s recently changed the Libby’s Pumpkin Pie Recipe using sweetened condensed milk instead of sugar and evaporated milk. 

pumpkin pie in the oven

How Do I Know if the Pie is Done?

Pumpkin pie is a custard, so it will finish setting up while it cools. This means that your pie may look a little underdone when you first take it out from the oven. 

It should still have some jiggle in the center if you gently move the pie back and forth. The edges should be set and the crust will be golden. Be sure not to overbake the pie, which can cause the filling to crack. The pie’s internal temperature should be 170°F.

For a great tutorial on how to keep homemade pumpkin pie from cracking, see this article from King Arthur Flour.  

pouring pumpkin pie custard into an unbaked crust

What Kind of Pumpkin is Best?

My family loves classic Libby’s pumpkin purée. However, be sure to double-check that you’re using 100% pure pumpkin purée—NOT pumpkin pie filling. 

If you’d like, you can even make your own homemade pumpkin puree from a fresh sugar pumpkin. 

slicing homemade pumpkin pie with whipped cream on top

Storing & Serving Old Fashioned Pumpkin Pie

Let the pumpkin pie cool fully before serving. This allows it to set up completely. Serve pumpkin pie at room temperature or straight from the refrigerator with plenty of fresh whipped cream. 

Store leftover pie in the refrigerator, wrapped tightly with plastic wrap tightly to prevent it from drying out. 

plate of pumpkin pie slice with whipped cream

More Must-Try Thanksgiving Recipes

One pie is never enough, even if it is a fantastic and easy pumpkin pie!

slice of pumpkin pie with whipped cream on a white plate
Yield: 8 servings

Old Fashioned Pumpkin Pie

Creamy custard pumpkin pie with Libby's 100% pure pumpkin puree is the perfect homemade dessert for Thanksgiving or any occasion.


  • 3/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15-ounce) can solid packed pumpkin purée
  • 1 (12-ounce) can evaporated milk
  • 1 (9 inch) unbaked deep-dish pie crust


  1. Preheat oven to 425° F.
  2. While oven is pre-heating place a baking sheet into the oven upside down on the middle rack.
  3. In small bowl, combine sugar, salt and spices; set aside.
  4. In a large mixing bowl, whisk eggs until well blended. Whisk in pumpkin and sugar-spice mixture. Gradually whisk in evaporated milk.
  5. Pour into unbaked pie shell. Place pie on hot baking sheet in the preheated oven.
  6. Bake at 425° for 15 minutes. Reduce temperature to 350° and bake for 45 minutes or until firm around the edges and slightly jiggly in the center. The pie's internal temperature in the center should be 170°F.
  7. Cool on wire rack for 2 hours. Serve immediately or refrigerate.


Make two pies at the same time: use a 29 ounce can of Libby’s Pure Pumpkin and double all ingredients.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 231Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 260mgCarbohydrates: 33gFiber: 2gSugar: 18gProtein: 4g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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