To make pumpkin pie, whisk canned or homemade pumpkin with eggs, milk or evaporated milk, sugar and warm spices until the filling is smooth. Pour it into an unbaked pie shell and bake until the edges are set and the center only jiggles slightly. Cool the pie completely on a rack before you slice it, so the custard can finish firming. For Thanksgiving on Thursday, November 26, 2026, bake the pie a day ahead and refrigerate it. See the Thanksgiving guide and Thanksgiving sides shopping plan for the rest of the menu.
Mix a smooth filling
A standard filling starts with one 15-ounce can of pumpkin puree, not pumpkin pie filling, which already contains sugar and spice. Whisk it with eggs, evaporated milk or another milk you prefer, brown or white sugar, and cinnamon, ginger and nutmeg. Mix until no streaks of egg remain, but do not beat in a lot of air. Pour the filling into a 9-inch pie shell set on a sheet pan, which makes the pie easier to move and catches any spills.
Bake until almost set
A common method is to start the pie in a hot oven to set the crust, then lower the heat to finish the custard gently. Follow the recipe you are using for exact temperatures and times; doneness is more reliable than the clock. The filling is ready when a knife inserted near the center comes out mostly clean, or when the center wobbles as one piece instead of looking liquid. If the crust browns too fast, tent the edges with foil.
Cool, chill and store
Cool the pie on a rack, then refrigerate it. USDA leftover rules for perishable cooked food apply: refrigerate within 2 hours, keep the refrigerator at 40°F or below, and use leftovers within 3 to 4 days. For a crisper bottom crust, see how to keep pie crust from getting soggy, or start by baking the pie on a lower rack. Related: how to make pecan pie, and how long Thanksgiving leftovers last.
Frequently asked questions
Can I make pumpkin pie ahead of Thanksgiving?
Yes. Bake it the day before, cool it completely, then refrigerate it covered. Serve it chilled or let it sit out briefly while you finish dinner.
How do I know pumpkin pie is done?
The edges should look set and the center should jiggle only slightly, like gelatin. It firms as it cools. If the center still sloshes, keep baking and check again.
How long does pumpkin pie last?
Refrigerate it within 2 hours of baking or serving. Use leftover pie within 3 to 4 days, the same leftover window USDA gives for other cooked perishable dishes.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Useful for measuring milk, pumpkin and spices without dirtying extra bowls.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weighing sugar and pumpkin makes the filling more consistent from pie to pie.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Not required for pie, but handy the same day you check the turkey at 165°F.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A sturdy sheet pan under the pie dish catches drips and steadies the crust in the oven.
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