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Classic Pumpkin Pie

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This classic pumpkin pie is easy and delicious! Serve this at your next holiday party topped with whipped cream and a steamy cup of coffee.
Course Desserts & Sweet Treats
Cuisine American
Keyword from scratch pie, pie crust, pumpkin, pumpkin pie, Thanksgiving
Prep Time 5 mins
Cook Time 50 mins
Additional Time 15 mins
Total Time 1 hr 10 mins
Servings 8 servings
Calories 257
Author Laurie McNamara




  • Preheat your oven to 375°.
  • Roll your pie crust out to 12-inches in diameter and roughly 1/4-inch thickness. Place it over your 9-inch pie plate and gently press to fit. Trim the dough so you have a 1-inch overhang, fold the overhang underneath and then pinch the dough to form and edge.
  • Next move your oven rack to the lowest position of your oven. Then preheat your oven to 375°. Meanwhile place the dough in your fridge for 20 minutes before placing a piece of parchment in the center and filling it with pie weights or dried beans.
  • Partially bake the crust for 15 minutes and then remove and cool.


  • Preheat oven to 425°.
  • Whisk together the pumpkin puree, eggs, pie spice, salt, vanilla, milk and cream in a bowl until smooth.
  • Pour the filling into the partially baked pie shell. Place the filled pie into a preheated oven for 15 minutes.
  • Then reduce the heat to 350° and continue baking for 35-40 minutes. The pie should have a slight wiggle but will firm up as it cools. Or use a knife and insert in the middle, it should come out clean.
  • Let cool before serving.


Serving: 1slice | Calories: 257kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 240mg | Potassium: 208mg | Fiber: 2g | Sugar: 23g | Vitamin A: 8751IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg