Great Value Pumpkin Pie Recipe: Creamy Spice-Filled Holiday Classic

There’s something timeless about a well-made pumpkin pie—its creamy filling, warm spices, and buttery crust embody the essence of holiday gatherings. This recipe delivers the classic flavors you expect while keeping ingredients accessible and budget-friendly. Whether you’re serving it at Thanksgiving or a cozy winter dinner, it promises that familiar, comforting taste everyone loves.

The secret lies in balancing rich pumpkin purée with just the right amount of spice and sweetness, all nestled in a flaky homemade crust. With straightforward steps and affordable ingredients, you’ll achieve a smooth, velvety texture that rivals any bakery version. Perfect for both seasoned bakers and first-timers, this pie is a foolproof way to bring holiday tradition to your table.

Ingredients for Great Value Pumpkin Pie

Pantry staples and a can of pumpkin—this classic pie comes together with holiday magic.

The pumpkin purée is key here—Libby’s is the gold standard (find it at any grocery store), but Great Value or store brands work fine too. Just make sure it’s 100% pure pumpkin, not pie filling (which has added sugar and spices). Evaporated milk gives that ultra-creamy texture; Carnation is reliable, but any brand will do. For the spices, I grab mine from the bulk bins at Whole Foods—they’re fresher and cheaper than those tiny jars. (The cloves and nutmeg can overpower, so measure carefully.)

No evaporated milk? Heavy cream cut with a splash of water works in a pinch, but the texture won’t be as velvety. Out of pumpkin pie spice? Mix 1 tsp cinnamon + ½ tsp ginger + ¼ tsp each cloves and nutmeg. The crust can be store-bought (no shame—Pillsbury is foolproof) or homemade if you’re feeling fancy. For a deeper flavor, swap the vanilla extract for maple syrup or bourbon (just 1 tsp).

The filling can be made 2 days ahead—just store it in the fridge (covered) until you’re ready to bake. Baked pie keeps 3-4 days at room temp (loosely covered) or 1 week in the fridge. Freeze slices for up to 2 months (thaw overnight before serving). Pro tip: Warm slices slightly before adding whipped cream—it melts just enough to be dreamy.

Step-by-Step Instructions for Great Value Pumpkin Pie

This classic holiday pie comes together with simple steps and delivers that perfect creamy texture every time.

Step 1: Prepare the Pie Crust and Preheat Oven

Start by taking your unbaked pie crust out of the refrigerator. I like to let it sit at room temperature for about 10 minutes before handling—this makes it easier to work with without cracking. Gently press the crust into a 9-inch pie dish, making sure to fit it snugly against the bottom and sides.

Crimp the edges however you prefer (I just use my fingers for a simple fluted edge) and prick the bottom all over with a fork. This prevents air bubbles from forming during baking. Place the prepared crust in the refrigerator while you preheat your oven to 425°F. The cold crust will hold its shape better when it hits the hot oven.

Step 2: Mix the Pumpkin Spice Filling

In a large mixing bowl, whisk together the 15 oz canned pumpkin purée, 0.75 cup granulated sugar, 1 tsp ground cinnamon, 0.5 tsp ground ginger, 0.25 tsp ground cloves, 0.25 tsp ground nutmeg, and 0.5 tsp salt. I always make sure my spices are fresh—especially the cinnamon and nutmeg—because they lose potency over time.

Add the 2 large eggs one at a time, whisking well after each addition until fully incorporated. Then stir in the 12 oz evaporated milk and 1 tsp vanilla extract. The mixture should be smooth and velvety with no lumps. This is where the magic happens—the combination of pumpkin and spices creates that signature holiday aroma.

Step 3: Pour and Bake for Perfect Texture

Remove the chilled pie crust from the refrigerator and pour the pumpkin filling into it. I like to place the pie dish on a baking sheet before putting it in the oven—this makes it easier to handle and catches any potential spills. Bake at 425°F for 15 minutes to set the crust and start cooking the filling.

After the initial 15 minutes, reduce the oven temperature to 350°F and continue baking for 40-50 minutes. You’ll know it’s done when the edges are set but the center still has a slight wobble (about 1 inch in diameter). This ensures a creamy, not rubbery, texture. If the crust starts browning too quickly, tent the edges with aluminum foil.

Step 4: Cool and Set for Clean Slices

Once baked, transfer the pie to a wire rack and let it cool completely at room temperature—this takes about 2 hours. I know it’s tempting to dig in right away, but cooling is crucial. It allows the filling to set properly so you get clean slices instead of a runny mess.

The pie is fully set when it’s firm to the touch and doesn’t jiggle when gently shaken. For the best flavor, I recommend letting it rest for at least 4 hours (or overnight in the refrigerator). This resting time lets all those warm spices meld together beautifully.

Step 5: Serve with Whipped Cream

When ready to serve, slice the pie using a sharp knife dipped in hot water (this helps create clean cuts). Top each slice with a generous dollop of whipped cream—about 2 tablespoons per serving. The cool, fluffy cream contrasts perfectly with the rich, spiced pumpkin filling.

For an extra touch, I sometimes sprinkle a pinch of cinnamon or nutmeg over the whipped cream. This pie serves 8 comfortably, and it’s just as delicious the next day (if there are any leftovers!). Store covered in the refrigerator for up to 3 days.

Wine and Beer Pairings for These Flavors

Sweet Dessert Wines

Nothing complements pumpkin pie quite like a glass of Moscato d’Asti—its light fizz and honeyed stone fruit flavors balance the pie’s richness. I love serving it chilled at 45°F to contrast the warm spices. For something bolder, try Late Harvest Riesling with its caramel and apricot notes. 🍷

Rich Red Options

If you prefer red wine, go for a Ruby Port with its dark fruit and chocolate undertones. The sweetness stands up to the pie’s spices beautifully. I pour it at room temperature, about 65°F, and serve in small 3-ounce glasses to avoid overwhelming the palate.

Creamy Beer Pairings

For beer lovers, a Milk Stout like Left Hand Brewing’s Nitro is perfect—the creamy texture mirrors the pie’s filling while coffee notes complement the spices. Serve at 50°F in a tulip glass to enhance the aromas. The nitrogen bubbles make each sip feel like dessert. 🍺

Spiced Ales

A Pumpkin Ale (such as Southern Tier Pumking) doubles down on autumn flavors with cinnamon and nutmeg notes. The malty sweetness harmonizes with the pie’s filling. I recommend serving it slightly warmer than usual, around 55°F, to bring out the spices.

Non-Alcoholic Options

For a booze-free pairing, try spiced apple cider warmed with a cinnamon stick. The tartness cuts through the pie’s sweetness. I heat it to 160°F (not boiling) to preserve the apple flavors. Add a splash of ginger ale for effervescence.

Coffee Complements

A cup of dark roast coffee with a splash of cream enhances the pie’s caramelized notes. I brew it strong (about 2 tablespoons grounds per 6 ounces water) and serve immediately. The bitterness provides a perfect counterpoint to the sweet, spiced filling. ✨