This lightly-sweetened pumpkin pie is made with pumpkin pureé, evaporated milk, brown sugar, and a fragrant blend of classic baking spices.

Uncut pumpkin pie with fluted crust and a whole pumpkin in the background.

Our traditional pumpkin pie recipe is easy to make, lightly sweetened and the perfect choice to finish off a Thanksgiving feast.

A combination of brown and white sugar and a generous dose of spices lend a lot of flavor to this pie without overpowering the natural earthy sweetness of the pumpkin itself.

Pumpkin pie is best served at room temperature topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Recipe Variation

We often like to add a little bit of dark rum to both our filling mix and the homemade whipped cream we serve on top to give this pie a subtle, boozy kick. Of course, this is totally optional and depends on what your guests enjoy.

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Rum-Spiked Pumpkin Pie

Classic Pumpkin Pie

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This lightly-sweetened pumpkin pie is made with pumpkin pureé, evaporated milk, brown sugar, and a fragrant blend of classic baking spices.


  • 1-1/2 cups pumpkin purée
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1-1/2 cups evaporated milk
  • 1 tablespoon melted butter
  • Single crust for a 9-inch pie


  • Prepare the pie crust and refrigerate while you prepare the pie filling.
  • Preheat the oven to 450°F.
  • Whisk together the pumpkin purée, light brown sugar, granulated sugar, cinnamon, ground ginger, nutmeg, and salt until the sugar has dissolved.
  • In a separate bowl, lightly beat the eggs, and whisk in the evaporated milk.
  • Combine with the egg mixture with the pumpkin mixture and stir in the melted butter.
  • Pour the filling into the pie shell and shield the top edges of the crust with aluminum foil.
  • Bake for 10 minutes at 450°F, then reduce the heat to 350°F.
  • Continue baking for 35 to 40 minutes longer, until a butter knife inserted into the center comes out clean.
  • Transfer to a cooling rack and allow to cool completely before cutting.

Tips for Making This Recipe

Recipe Variation

To give this pie a little extra flavor, we sometimes stir 2 teaspoons of dark rum into the filling mix and a tiny bit into our homemade whipped cream for serving. The flavor of rum pairs well with pumpkin and spices and lends a subtle flavor most adults will enjoy. 
Calories: 172kcal, Carbohydrates: 24g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 135mg, Fiber: 1g, Sugar: 21g
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