Old-Fashioned Pumpkin Pie — a nostalgic, easy-to-make dessert that’s perfectly spiced and based on the same recipe my mom used to bake for family holidays.
Why You’ll Love This Recipe
This classic pumpkin pie delivers everything you want from a fall dessert: simple pantry ingredients, comforting warm spices, and a smooth, custard-like filling made with everyday milk instead of evaporated milk. It’s forgiving, approachable, and ideal for holiday dinners or cozy weekend baking.
- Made with basic ingredients you likely already have.
- No electric mixer required — whisk by hand.
- Lightly spiced for a true, traditional pumpkin flavor.
- Uses milk for a creamier texture than some recipes that call for evaporated milk.
- Perfect for Thanksgiving, Christmas, or any autumn gathering.
Easy Pumpkin Pie Ingredients
(Printable recipe card with exact measurements and timings follows below.)
- 1 deep-dish unbaked pie shell (homemade or store-bought)
- 2 cups pumpkin purée (canned pumpkin purée, not pumpkin pie filling)
- 2 large eggs
- 1 cup white sugar
- 2 tablespoons baking molasses
- 1 1/2 teaspoons pumpkin pie spice (or combine 3/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, and 1/8 tsp ginger)
- 1/8 teaspoon salt
- 1 cup milk (2% or your preferred milk)
Instructions — Simple Pumpkin Pie
Follow these clear steps for a reliably tender, evenly baked pumpkin pie. Preheat and timing are important — check the pie as it bakes so the crust doesn’t overbrown.
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1. Whisk together eggs, pumpkin, and sugar. -
2. Stir in molasses, spices, and milk. -
3. Pour into an unbaked pie shell and bake.
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, pumpkin purée, and sugar until smooth and evenly combined.
- Add the baking molasses, pumpkin pie spice, and salt. Pour in the milk and whisk again until fully incorporated and velvety.
- Pour the filling into a 10-inch deep-dish unbaked pie shell. Smooth the top gently with a spatula so the filling is level.
- Bake for 30–45 minutes, then check the crust. If the crust is browning too quickly, cover the edges with a pie crust shield or a strip of aluminum foil folded in half to protect it while the center finishes baking.
- Continue baking for about 60 more minutes (for a total of roughly 90 minutes), or until a knife inserted in the center comes out clean and the filling no longer looks liquid. If using an instant-read thermometer, the internal temperature should be about 175°F (79°C).
- Remove the pie and let it cool completely on a wire rack at room temperature. Once cooled, cover and store in the refrigerator until ready to serve.
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Add pastry leaves for a fun decoration (bake them separately).
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Serve with whipped cream or ice cream.
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Pumpkin pie is a holiday classic.
What to Serve with This Pumpkin Pie
- Homemade whipped cream lightly sweetened and flavored with vanilla.
- Vanilla ice cream for a cool, creamy contrast.
- A hot cup of coffee or warm apple cider to complete the autumn experience.
Yield & Timing
- Yield: 8 servings
- Prep time: about 5 minutes
- Cook time: approximately 1 hour 30 minutes (total bake time varies with oven and pan)
- Total time: about 1 hour 35 minutes including cooling time
Notes — Tips & Tricks
Pie shield: A pie shield is very helpful to keep the edges from overbrowning while the filling cooks through. If you don’t have one, fold a strip of aluminum foil and drape it over the crust edge.
Pie pan size: You don’t have to use a deep-dish pan, but a deeper pan helps prevent overflow if your filling is generous.
Serving warm pie: To serve the pie slightly warm, place it in a turned-off oven (after the oven has cooled) for a few minutes before serving; it will warm gently without overcooking.
Clean slices: For smooth slices, heat a sharp knife under hot water, dry it, and cut. Wiping the knife between cuts gives the cleanest presentation.
Decorative pastry leaves: Save a bit of extra pie dough, cut out leaf shapes, and bake them separately until lightly golden. Arrange on the pie for a pretty finishing touch.
Variations on Bake Time and Temperature
Different bakers use different methods. Blind-baking the crust for a few minutes before adding the filling can prevent a soggy bottom. Some recipes call for higher initial temperatures or longer baking times for a darker, more caramelized flavor. If you experiment with temperature or timing, watch the crust closely and use a pie shield if needed.
Storage
Because this pie contains eggs, store it covered in the refrigerator for up to 3 days. For longer storage, freeze the pie in an airtight container for up to 6 months; thaw in the refrigerator before serving.
More Pumpkin Recipe Ideas
- Pumpkin Roll Cake with cream cheese filling
- Pumpkin Bread (made with cake mix)
- Pumpkin Banana Muffins
- Turkey Pumpkin Chili
Pin this recipe to remember it later:
Mom’s Simple Pumpkin Pie Recipe
Simple ingredients, no evaporated milk, and a balanced spice blend make this old-fashioned pumpkin pie a comforting holiday favorite.
Ingredients
- 1 deep-dish unbaked pie shell
- 2 eggs
- 2 cups pumpkin puree (not pie filling)
- 1 cup white sugar
- 2 tablespoons baking molasses
- 1/8 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup milk (2% recommended)
Instructions
- Preheat oven to 350°F (175°C).
- Whisk together eggs, pumpkin puree, and sugar in a large bowl.
- Add molasses, spices, salt, and milk; whisk until smooth.
- Pour filling into a 10-inch deep-dish unbaked pie shell and smooth the surface.
- Bake 30–45 minutes, watching the crust. If the crust darkens too fast, protect edges with foil or a pie shield.
- Continue baking for about 60 more minutes (approximately 90 minutes total) until a knife inserted in the center comes out clean or the internal temperature reaches about 175°F (79°C).
- Cool completely on a wire rack, then refrigerate covered until serving.
Notes
Tips: Use a pie shield to prevent overbrowning; warm a knife before slicing for neat pieces; bake pastry decorations separately. Store refrigerated up to 3 days; freeze up to 6 months.