Old Fashioned Pumpkin Pie Recipe

I reworked Libby’s filling with my own small twist in this Classic Pumpkin Pie Recipe, keeping the familiar structure while making it an easy make-ahead Thanksgiving dessert.

I’ve been tinkering with an old fashioned pumpkin pie that always gets the double take. It starts with plain pumpkin puree and a splash of pure vanilla extract for a whisper of difference.

People bring up Libby’s Classic Pumpkin Pie Recipe when I tell them, and yeah its familiar, but there’s a little twist that makes folks ask for seconds. It sits in that great space between simple and special, the kind of Thanksgiving Desserts Pie you think you know until you taste it.

I promise its not fussy, and if you like pumpkin you’ll wanna try this one.

Ingredients

• Pumpkin puree adds fiber vitamin A, moist texture and a subtle earthy sweetness.
• Sugar sweetens the filling, helps caramelize top, but adds empty carbs.
• Eggs give protein, help set the custard, and make it richer.
• Evaporated milk makes it creamy, higher calories, gives silky mouthfeel.
• Cinnamon ginger cloves nutmeg add warmth and fragrant depth, not overpowering.
• Crust brings buttery crunch, holds filling, can get soggy if wet.
• Vanilla amps sweetness perception, rounds flavors, my little twist that’s subtle.
• Whipped cream adds lightness and creaminess, optional but so nice.

Ingredient Quantities

• 1 unbaked 9 in pie crust (store bought or homemade)
• 1 15 oz can pumpkin puree (use pure pumpkin not pumpkin pie filling)
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (optional, i like it)
• 2 large eggs
• 1 12 fl oz can evaporated milk
• 1 teaspoon pure vanilla extract (my lil twist)
• Whipped cream for serving (optional)

How to Make this

1. Preheat oven to 425 F and place a rack in the lower third of the oven; fit your unbaked 9 inch pie crust into a pie pan and flute the edges if you want it pretty.

2. In a large bowl stir together 1 15 oz can pumpkin puree, 3/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg if using, make sure the spices are evenly mixed so no pockets of clove surprise you.

3. Beat 2 large eggs in a small bowl then add them to the pumpkin mixture and stir until combined, dont overbeat though, just until smooth.

4. Slowly pour in the 12 fl oz can evaporated milk while stirring, then add 1 teaspoon pure vanilla extract and mix until silky and uniform.

5. Pour the filling into the prepared pie crust and smooth the top with a spatula, tap the pan gently on the counter to release any big air bubbles.

6. Bake at 425 F for 15 minutes to give the filling a quick rise, then reduce oven temperature to 350 F and continue baking for 40 to 50 minutes more until the edges are set and the center slightly jitters but a knife inserted near the center comes out mostly clean.

7. If the crust edges brown too fast, tent them with foil after the first 15 minutes so the rim doesnt burn while the center finishes baking.

8. Let the pie cool on a wire rack at room temperature for at least 2 hours so it sets up, then chill in the fridge for cleaner slices if you can wait, overnight is even better.

9. Serve with a dollop of whipped cream if you like, and store leftovers covered in the fridge for up to 3 days.

Equipment Needed

1. 9 in pie pan (for the crust and baking)
2. Large mixing bowl (to mix the pumpkin and spices)
3. Small bowl (to beat the eggs)
4. Whisk or fork (to combine spices and beat eggs, either works)
5. Measuring cups and measuring spoons (for sugar, milk, spices, vanilla)
6. Rubber spatula (to scrape the bowl and smooth the filling)
7. Can opener (for the pumpkin and evaporated milk)
8. Wire cooling rack (to let the pie cool and set)
9. Aluminum foil and rimmed baking sheet (foil to tent the edges, sheet to catch any drips)

FAQ

Old Fashioned Pumpkin Pie Recipe Substitutions and Variations

• Pumpkin puree: swap for canned sweet potato puree or about 2 cups roasted and mashed fresh pumpkin or butternut squash, 1 for 1. They taste a bit different but bake the same.
• Evaporated milk: if you dont have it, use 1 1/2 cups whole milk plus 3 tablespoons heavy cream to mimic the richness, or use one 12 oz can full fat coconut milk for a dairy free option.
• Granulated sugar: use light brown sugar 1 for 1 for a deeper, caramel note, or coconut sugar 1 for 1 if you want less refined sugar. If you switch to maple syrup or honey, cut other liquids slightly and expect a darker, looser filling.
• Eggs: for a vegan or egg free version, per egg use 1/4 cup silken tofu blended smooth (best texture for custard), or try 1 tablespoon cornstarch mixed with 2 tablespoons water per egg to help set the filling.

Pro Tips

1. Partially bake the crust first so the bottom wont get soggy, use pie weights or dried beans on a piece of foil to keep the dough from puffing up. Let that crust cool a little before you pour in the filling or it can start steaming and make things limp.

2. Toast your ground spices in a dry skillet for 20 to 30 seconds before adding them, it wakes up the oils and makes the pie smell way better. Mix the spices with the sugar first so they spread evenly and you dont get one bite of straight clove.

3. For the silkiest custard pass the mixed filling through a fine mesh strainer into the pie shell, that catches lumps and any little air bubbles. Also dont beat the eggs like youre making meringue, whisk just enough to combine.

4. Use an instant read thermometer to check doneness, aim for about 175 F in the center, then pull it because the pie will keep setting as it cools. If you overbake it will crack and turn dry, so trust the temp not just the timer.