The Best Baked Pumpkin Pie

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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.

How to make homemade pumpkin pie:

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.

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!

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

Featured image showing the finished baked pumpkin pie, a slice on a plate ready to eat.

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

  1. Preheat the oven to 425F.
  2. 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.
  3. In a large bowl, combine the white sugar and pumpkin puree. Beat in the evaporated milk and eggs.
  4. Stir in the salt and pumpkin pie spice, to taste.
  5. Pour the pie filling into the prepared pie shell.
  6. Bake for 35-45 minutes, until golden brown.

Notes

Note: to prevent burning, you can use a pie guard or tin foil to cover the edges of the pie for the first half of the baking time.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 293mgCarbohydrates: 39gFiber: 2gSugar: 26gProtein: 7g

I am not a medical expert. These calculations are provided as a courtesy.

A slice of the finished pie on a plate with pie crust cookies on top ready to be served.

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