Description

This creamy and perfectly spiced Pumpkin Pie Recipe is a classic fall dessert made with a rich pumpkin filling, baked in a buttery crust, and optionally topped with a luscious caramel pecan sauce. Ideal for Thanksgiving or any autumn gathering, it’s easy to make, freezes well, and delivers a delicious balance of sweetness, spice, and texture in every slice.

Ingredients

Scale

1 unbaked 9-inch deep-dish pie crust: forms the buttery base
3/4 cup granulated sugar: sweetens the filling
1 teaspoon ground cinnamon: adds warm spice
1/2 teaspoon salt: enhances overall flavor
1/2 teaspoon ground ginger: deepens the spice profile
1/4 teaspoon ground cloves: adds aromatic richness
2 large eggs: bind the filling
15 oz canned pumpkin or fresh pumpkin purée: base of the pie
12 oz can evaporated milk: makes the filling creamy

Caramel Pecan Topping (optional):

1/2 cup light brown sugar: sweet, molasses-like base
2 tablespoons heavy whipping cream: adds creaminess
1 tablespoon light corn syrup: smooth texture and shine
1 tablespoon butter: adds richness
1/2 cup chopped pecans: nutty crunch
1/2 teaspoon vanilla extract: enhances flavor

Instructions

Preheat oven to 425°F (218°C).
In a large bowl, beat the eggs and pumpkin purée together until smooth.
In a separate bowl, mix sugar, cinnamon, salt, ginger, and cloves. Stir this into the pumpkin mixture.
Gradually stir in the evaporated milk until fully incorporated.
Pour the filling into the unbaked pie crust.
Bake for 15 minutes at 425°F, then reduce heat to 350°F (177°C) and bake for 40–50 minutes more.
Check doneness by inserting a knife into the center—it should come out clean. A slight jiggle is fine as it will set while cooling.
Cool completely on a wire rack before serving.
Optional Topping: In a saucepan, combine brown sugar, cream, corn syrup, and butter. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring often. Remove from heat and stir in pecans and vanilla. Let cool and spoon over pie slices.

Notes

Don’t overbake to prevent cracking.
Pie will continue to set as it cools.
You can make this pie a day in advance.
Homemade or store-bought pie crust both work.
Freeze for up to 3 months for later enjoyment.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 225
Sugar: 20g
Sodium: 251mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0.004g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 47mg

Keywords: Pumpkin Pie Recipe, fall dessert, Thanksgiving pie, classic pumpkin pie, easy pumpkin pie, caramel pecan topping