Name: The Best Baked Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 pie crust; 3/4 cup white sugar; 15 oz can pumpkin puree; 12 oz evaporated milk; 2 eggs; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt

Print the Recipe

Baked pumpkin pie is easy to make. You know we love no bake recipes here but this pie is worth the extra step!

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I’ve shared a ton of no bake recipes over the years…as well as a no bake pumpkin pie recipe. The thing is, sometimes you just want a classic baked pumpkin pie, right?! Have no fear, we’ve got you covered!

Pin showing the finished baked pumpkin pie recipe ready to be shared with title across the middle.

Today we’re making the most delicious fall recipe that will be an instant classic you won’t want to skip for your holiday table. Don’t forget to make these pie crust cookies to top your pie!

Homemade pie is really simple to make, this pumpkin pie is not made entirely from scratch though, we’ll be using a ready made pie crust and that takes a lot of the work and time out of making a baked pie!

If you like to make your own crust this recipe is great but a store-bought crust is perfectly fine for this recipe as well.

A top down look at a slice of pie with the finished pie in the background.

Should I bake a pie crust before filling it?

A lot of recipes call for blind baking, which is the process by which you bake a pie crust before you add any filling.

A slice of pie held up on a spatula above the finished full pie in the background.

Baking the pie crust before you fill it helps to make sure that it actually gets baked. That means it’ll be flaky, delicious, and not gooey or floury.

All of those no bake pie recipes? They definitely need to have the pie crust baked before the filling goes in!

For this recipe you don’t need to blind bake the crust, if you want to you can pre bake it a bit but it’s not required for a good end result.

Here’s what you’ll need to make this baked pumpkin pie:

This recipe uses a pre-made pie crust, white sugar, pumpkin puree, evaporated milk, eggs, pumpkin pie spice, and salt!

There’s nothing much in this recipe because it’s an easy and simple classic. When it comes to the classics there’s really nothing you want to change up.

A top down view of a slice of baked pumpkin pie ready to eat.

Using these simple ingredients might seem understated but they come together to make a spot on final product that everyone will devour.

Kitchen essentials for tasty desserts and baking:

When you head into the kitchen to make some of these great recipes you’ll want to have the best tools on hand.

I like half sheet baking pans that are quality (hello no noisy pops or sloshed cookie dough from twisting), I line my cookie sheets with silicone baking mats. These are great for all kinds of baking and not just cookies! My husband loves them for making biscuits, pizzas, and more!

Of course mixing bowls, a mixer, spatula, and some whisks should be on your list if you don’t have ones that you love. I also like to have a set of cooling racks so that my recipes can properly cool before they’re scarfed down by my family!

Ingredients for dough for baked pumpkin pie

How to make homemade pumpkin pie:

This homemade pumpkin pie is baked to perfection. We have no bake options here as well but this classic pumpkin pie is worth the time it takes to pop it into the oven.

Check out these step by step instructions and whip up a delicious holiday treat that everyone will love. Great to make all year long and of course you can also use homemade pumpkin for this!

Preheat the oven to 425F.

Line a pie plate with the pie crust. Press into edges and alone the top ridge, then cut away excess dough with a sharp knife. Pinch the edges of the pie crust to form a scalloped edge. Set aside.

In a large bowl, combine the white sugar and pumpkin puree. Beat in the evaporated milk and eggs.

pumpkin puree in bowl with everything else.

Stir in the salt and pumpkin pie spice, to taste.

Pour the pie filling into the prepared pie shell.

Bake for 35-45 minutes, until golden brown.

If you are worried about the crust getting overbaked on this recipe feel free to cover the edges with tinfoil for the first half the baking time!

a side shot of the pie ready to be eaten.

Looking for more delicious fall recipes to try?

Here are some of my other favorite fall classics. There’s nothing like a delicious dessert to make you feel right at home for the holidays!

Here we see the finished full pumpkin pie ready to cut and serve.

Printable Baked Pumpkin Pie Recipe:

This printable recipe is great if you want to add this one to your holiday favorites. Don’t miss out on all these amazing flavors…and of course you know it’s the easiest version of the classic pumpkin pie.

I like a baked pie as much as the next person but I don’t want to work too hard for it!

Yield: 8 Servings

The Best Baked Pumpkin Pie Recipe

Baked pumpkin pie is easy to make. You know we love no bake recipes here but this pie is worth the extra step!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

1 pie crust
3/4 cup white sugar
15 oz can pumpkin puree
12 oz evaporated milk
2 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Instructions

Preheat the oven to 425F.
Line a pie plate with the pie crust. Press into edges and alone the top ridge, then cut away excess dough with a sharp knife. Pinch the edges of the pie crust to form a scalloped edge. Set aside.
In a large bowl, combine the white sugar and pumpkin puree. Beat in the evaporated milk and eggs.
Stir in the salt and pumpkin pie spice, to taste.
Pour the pie filling into the prepared pie shell.
Bake for 35-45 minutes, until golden brown.