classic pumpkin pie recipe


Classic Pumpkin Pie

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A tried and true pumpkin pie recipe is a MUST in every kitchen.

When we realized we didn’t have a classic pumpkin pie recipe on Women of Today, we knew we had to go to the pie expert, Marie Saba, for her Classic Pumpkin Pie just in time for Thanksgiving!

Soft and sweet, with plenty of pumpkin flavor, just the right blend of spices, and topped with lightly-sweetened vanilla whipped cream —  There’s just nothing like a traditional pumpkin pie!

And the best part is that you can make the crust and pie ahead of time!

Make-ahead Tips: The crust can be fitted into the pie plate and frozen up to 1 month in advance. Wrap twice in plastic wrap before freezing. Bake from frozen. The pie can be made up to 2 days in advance. Cool completely, wrap in plastic wrap, and store in the refrigerator until ready to serve.

Classic Pumpkin Pie


  • 1 pie crust
  • ¾ cup light brown sugar, packed
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp ginger
  • ¼ tsp cloves
  • 2 large eggs
  • 1 tsp vanilla
  • 1 15 oz can Libby's 100% Pure Pumpkin
  • cup half and half


  • Fit the pie crust into a 9-inch pie plate and create a decorative edge. Place pie plate and crust in the freezer while you make the filling.
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, mix together brown sugar, cinnamon, salt, ginger and cloves. Add eggs, vanilla, pumpkin, and half-and-half. Stir until well combined. Pour filling into chilled crust. Set pie plate on baking sheet and bake at 425 degrees F for 15 minutes.
  • Reduce heat to 350 degrees F. Bake for 40-50 minutes more, or until crust is golden and filling just barely wobbles. Cool pie for at least 2 hours before serving.
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All photos and recipe shared with permission by Marie Saba

by Camila Alves McConaughey