Great Value Pumpkin Pie Recipe: Spiced Custard in a Flaky Crust

This classic pumpkin pie delivers a flaky crust and perfectly spiced custard filling that captures the essence of fall. The recipe balances traditional flavors with a straightforward method.

With a smooth, creamy texture and warm cinnamon, nutmeg, and ginger notes, this dessert is ideal for holiday gatherings or a cozy night in. The crust stays crisp while the filling sets just right.

Ingredients for Great Value Pumpkin Pie

Classic ingredients for a perfectly spiced pie with flaky, buttery crust.

The pumpkin puree is the foundation—Libby’s is the standard for texture and flavor consistency. For evaporated milk, Great Value or Carnation brands work well and are widely available at any Walmart or grocery chain. The spices are non-negotiable for that warm, autumnal depth. Freshly ground cinnamon and nutmeg will elevate the flavor, but pre-ground from McCormick works in a pinch.

No evaporated milk? Heavy cream mixed with whole milk at a 1:1 ratio is a solid swap. For a lighter option, coconut milk at full-fat adds richness without dairy. Brown sugar can be replaced with maple syrup at three-quarters the amount, though the texture may shift slightly. The crust can be graham cracker or gingersnap for a different twist.

The filling keeps in the fridge for up to 4 days before baking. Once baked, the pie stays fresh for 3 days at room temperature. For longer storage, freeze the unbaked pie for up to 2 months—thaw overnight before baking.

Step-by-Step Instructions for Pumpkin Pie

This method ensures a smooth, spiced custard with a perfectly flaky crust every time.

Step 1: Prepare the Pie Crust

Fit the unbaked pie crust into a standard 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough hanging over the edge, then crimp the edges decoratively with your fingers or a fork. This creates a neat finish and prevents shrinking during baking.

Brush the crust edges lightly with the 1 tbsp melted unsalted butter. This simple step adds richness and promotes even browning. Place the crust in the refrigerator while you prepare the filling—this prevents it from becoming soggy when the wet filling is added.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the 0.75 cup granulated sugar, 0.5 cup brown sugar, 1 tsp ground cinnamon, 0.5 tsp ground ginger, 0.25 tsp ground nutmeg, 0.25 tsp ground cloves, and 0.5 tsp salt. Whisking breaks up any lumps in the brown sugar and ensures the spices are evenly distributed throughout the filling.

This spice blend creates that classic warm, aromatic flavor that defines a great pumpkin pie. The brown sugar adds a subtle molasses note that complements the pumpkin beautifully. Make sure there are no visible clumps before moving to the next step.

Step 3: Combine Wet Ingredients

In a large bowl, beat the 2 whole large eggs lightly with a whisk or electric mixer. Add the 15 oz pumpkin puree and mix until fully incorporated and smooth. The pumpkin puree should be thick and consistent in color with no separation.

Gradually whisk in the 12 oz evaporated milk until the mixture is completely smooth. Evaporated milk gives the filling a rich, creamy texture without being as heavy as cream. Pour this wet mixture into the bowl with the dry ingredients you prepared earlier.

Step 4: Fill and Bake the Pie

Remove the chilled crust from the refrigerator and pour the filling mixture into it. The filling should come right to the edge of the crust but not overflow. Gently tap the pie dish on the counter once or twice to remove any air bubbles from the filling.

Place the pie on the center rack of a preheated 425°F oven. Bake for 15 minutes, then reduce the temperature to 350°F and continue baking for 40-50 minutes until a knife inserted near the center comes out clean. The high initial heat sets the crust while the lower temperature gently cooks the custard.

Step 5: Cool Completely Before Serving

When the pie is done, transfer it 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 properly so it slices cleanly without being runny.

The crust should be golden brown and flaky, and the filling should have a slight jiggle in the very center when you remove it from the oven but will firm up as it cools. Serve at room temperature with whipped cream if desired. The flavors continue to develop as it cools, making it even better after a few hours.

Flavor Customization for great value pumpkin pie

Spice Level Adjustments

For a bolder spice profile, increase the cinnamon to 1½ tsp and add ¼ tsp allspice. This creates a deeper warmth that really stands out. I love this adjustment for winter holidays when the air is crisp. 🌶️

Sweetness Variations

Reduce brown sugar to ⅓ cup for a less sweet pie that lets the pumpkin shine. Alternatively, swap white sugar for maple sugar to add a unique earthy note that pairs beautifully with the spices.

Dairy Alternatives

Replace evaporated milk with coconut milk for a dairy-free version. The coconut adds a subtle richness that complements the pumpkin. Be sure to use full-fat for the best texture.

Crust Customizations

Swap the traditional crust for a gingersnap cookie crust. Crush 2 cups gingersnaps and mix with 6 tbsp melted butter, then press into the pie dish. This adds a spicy kick that harmonizes with the filling.

Mix-In Ideas

Fold in ½ cup chopped pecans or candied ginger into the filling before baking. These add delightful texture and bursts of flavor. I prefer pecans for their buttery crunch.

Boozy Twist

Add 2 tbsp bourbon or dark rum to the wet ingredients. This enhances the warm spices and adds complexity. The alcohol bakes off, leaving just the flavor. 💛

Frequently Asked Questions