Great Value Pumpkin Pie Recipe: Smooth Custard With Warm Holiday Spices

This classic pumpkin pie delivers a smooth custard with the perfect balance of warm holiday spices. I’ve refined the method to ensure a flawless texture every time.

With simple ingredients and a straightforward process, this recipe brings the comforting flavors of the season to your table. The result is a pie that’s rich, creamy, and irresistibly aromatic.

Ingredients for Great Value Pumpkin Pie

Simple pantry ingredients create this rich, aromatic holiday classic with ease.

The pumpkin puree is key—Libby’s canned pumpkin is the gold standard for consistent texture and flavor. You’ll find it in the baking aisle at any major grocery store. For the evaporated milk, Pet or Carnation brands work reliably. The pie crust can be homemade or store-bought; Pillsbury refrigerated crusts are a convenient option that still delivers great results.

No evaporated milk on hand? Heavy cream reduced by half can work in a pinch, though the texture may differ slightly. Brown sugar can be swapped for all white sugar if needed, but the molasses notes in brown sugar add depth. If you’re out of ground ginger, fresh grated ginger at half the amount works well. For spice substitutions, pumpkin pie spice can replace all individual spices at 1.5 teaspoons total.

The pie dough can be prepared 1-2 days ahead and refrigerated. Once baked, the pie keeps well at room temperature for 2 days or in the fridge for up to 4 days. For longer storage, freeze slices wrapped tightly for up to 2 months.

Step-by-Step Instructions for Great Value Pumpkin Pie

This method delivers a silky custard with balanced spices and a flaky crust every time.

Step 1: Preheat Oven and Prepare the Unbaked Pie Crust

Preheat your oven to 425°F. While it heats, press the unbaked pie crust into a 9-inch pie dish, crimping the edges evenly. I like to use my fingers to create a decorative fluted edge—this adds a professional touch and helps prevent shrinking during baking.

For extra crispness, you can blind-bake the crust for 8 minutes before adding the filling, but it’s not necessary for this recipe. The key is to ensure the crust is evenly pressed into the dish without any air bubbles or thin spots that might tear.

Step 2: Mix the Wet Ingredients and Sugars

In a large mixing bowl, whisk together the 15 oz Canned Pumpkin Puree, 12 oz Evaporated Milk, 2 whole Large Eggs, 0.75 cup Granulated Sugar, and 0.5 cup Light Brown Sugar until smooth. The mixture should be uniform in color with no streaks of sugar remaining.

I always use a wire whisk for this step—it incorporates air into the custard, which helps create a lighter texture. Make sure the eggs are fully blended so there are no visible strands. This step ensures the filling will set properly in the oven without any graininess.

Step 3: Add Spices and Vanilla for Depth of Flavor

To the same bowl, add the 1 tsp Ground Cinnamon, 0.5 tsp Ground Ginger, 0.25 tsp Ground Cloves, 0.25 tsp Ground Nutmeg, 0.5 tsp Salt, and 1 tsp Vanilla Extract. Whisk again until all the spices are fully incorporated and the mixture is fragrant.

Real talk: the cloves and nutmeg are potent, so measure carefully. The vanilla extract rounds out the spices and adds warmth. Taste a small spoonful—you should notice a balanced sweetness with a hint of spice, but no single flavor should overpower the others.

Step 4: Pour Filling into Crust and Bake

Pour the pumpkin mixture into the prepared crust. The filling should come just below the crust’s edge to prevent spillage as it bakes. Smooth the top with a spatula for an even finish.

Place the pie on the center rack of the preheated oven and bake for 15 minutes at 425°F. Then, reduce the temperature to 350°F and bake for an additional 40-50 minutes, or until the center is set and a knife inserted near the edge comes out clean.

Step 5: Cool and Serve

Once baked, transfer the pie to a wire rack and let it cool completely at room temperature for at least 2 hours. This cooling time is crucial—it allows the custard to set fully so it slices cleanly without falling apart.

Serve at room temperature or chilled, topped with whipped cream if desired. The pie should have a smooth, creamy texture with a rich pumpkin flavor and warm spice notes in every bite. Store any leftovers in the refrigerator for up to 3 days.

Storing and Reheating This Recipe

Room Temperature Storage

Once completely cooled, your pie stays fresh at room temperature for up to 2 days. I place mine on a cake stand with a glass dome to protect it from dust. The flavors deepen as it sits, making day two almost better than day one. 💛

Refrigerator Storage

For longer freshness, refrigerate the pie for up to 4 days. Use airtight containers or wrap tightly in plastic wrap. Let it sit at room temperature for 30 minutes before serving to soften the crust slightly.

Freezing for Later

Slice and wrap individual portions in plastic wrap and aluminum foil for up to 2 months. I recommend using freezer-safe bags to prevent freezer burn. Thaw overnight in the fridge before reheating.

Oven Reheating

Preheat oven to 300°F and place slices on a baking sheet. Cover with foil and warm for 10-15 minutes. This method keeps the crust crisp and the filling creamy.

Microwave Quick Fix

For a single slice, microwave on 50% power for 20-30 seconds. Add a damp paper towel over the slice to retain moisture. Check and repeat in 10-second intervals as needed.

Serving Warm

If serving warm, I suggest reheating just before serving. Top with whipped cream or vanilla ice cream for the perfect finish. The contrast of warm pie and cold cream is irresistible. ✨

Frequently Asked Questions