Our traditional pumpkin pie is a beloved classic that consistently steals the show at any festive gathering. It really never gets old. This recipe combines rich canned pumpkin with a blend of warm spices, all nestled in a flaky all-butter crust. It’s a comforting, nostalgic dessert that’s always the first to disappear from the holiday table.

As someone who appreciates the timeless appeal of classic desserts, this pumpkin pie holds a special place in my heart. I adapted this recipe from my Grandma’s recipe, so this pie has been a part of countless holiday celebrations, embodying the warmth and joy of the season. There’s something incredibly satisfying about baking a pie that brings people together, and this pumpkin pie does just that.

Pumpkin Pie on a plate with whip cream

The Chemistry of Pumpkin Pie

The science behind pumpkin pie is all about balance and texture. The all-butter crust provides a rich, flaky foundation, achieved by the water in butter turning into steam during baking, which separates the layers of dough. The pumpkin filling, a custard at its core, sets perfectly when the eggs in the mixture coagulate at the right temperature. The combination of spices, including cinnamon and ginger, not only adds flavor but also complements the natural sweetness of the pumpkin. The small addition of flour helps to thicken the filling, ensuring it’s firm yet creamy.

Why use canned pumpkin in pie?

Canned pumpkin is consistent in flavor and texture, making it a reliable and convenient choice for baking. It also has a concentrated pumpkin flavor that enhances the pie.

How do you prevent the pie crust from getting soggy?

Baking the pie at a higher temperature initially and then reducing it helps cook the crust quickly while allowing the filling to set properly without making the crust soggy. Nobody wants to spend all that time cooking a pie, only to find out the crust is soggy. Follow these steps to deliver a perfect crust, time and time again.

Another trick is to place an empty cookie sheet inside the oven while you preheat it, then place the pie directly on the hot empty cookie sheet inside the oven to bake. This is the method I subscribe to. It works wonders. Essentially, a lot of concentrated heat will transfer up the bottom of the pie, effectively cooking the bottom crust.

Can this pie be made ahead of time?

Absolutely! Pumpkin pie can be made a day or two in advance and stored in the refrigerator. This can actually enhance the flavor as it allows the spices to meld.

Why let the pie set for 2 hours before serving?

Allowing the pie to set for at least 2 hours helps the filling to firm up and the flavors to develop, ensuring the perfect texture and taste.

Pumpkin Pie on a plate

What is in Pumpkin Pie?

All-butter crust

Provides a flaky and buttery base.

Canned Pumpkin

Brings moisture and a smooth, rich pumpkin flavor. Canned pumpkin is reliable and convenient for baking.

Granulated sugar

Sweetens the pie.

Spices (salt, ginger, cinnamon)

Enhance the pumpkin flavor with warmth and deptth.

All-purpose flour

Slightly thickens the filling.


Bind the filling and help it set.

Evaporated milk

Gives the filling a creamy texture.

Vanilla extract

Adds a subtle depth of flavor.

How to store Pumpkin Pie

Store the pie in the refrigerator, covered, for up to 4 days. You can also freeze the pie, well-wrapped, for up to 2 months. I suppose it’ll work. I’ve never had a pie make it that long though before my husband and our boys gobble it up. Seriously though, it’ll be fine. After you take it out of the freezer be sure to thaw it in the refrigerator overnight before serving.

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Pumpkin Pie

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Servings: 10
This pumpkin pie is a holiday party favorite! Its the first pie to get finished off every time.


  • 1 all-butter pie crust
  • 1 3/4 cup canned pumpkin
  • 3/4 cup granulated sugar
  • 1/2 tsp fine sea salt
  • 1/4 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp all-purpose flour
  • 2 eggs
  • 1 cup evaporated milk
  • 1/2 tsp vanilla extract


  • Preheat your oven to 400 degrees
  • Roll out an all-butter pie crust and place in a greased pie dish
  • In a mixing bowl combine all ingredients, stir until smooth
  • Pour the pumpkin filling into the uncooked pie shell
  • Bake the pie for 30 minutes
  • Turn the heat down to 375 and bake for an additional 45 minutes
  • Remove from the oven and allow to set for at least 2 hours before serving.


Calories: 121kcal Carbohydrates: 21g Protein: 3g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 1g Trans Fat: 0.003g Cholesterol: 40mg Sodium: 158mg Potassium: 179mg Fiber: 1g Sugar: 19g Vitamin A: 6781IU Vitamin C: 2mg Calcium: 84mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.