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Perfect Pumpkin Pie

5 stars based on 43 votes

Perfect-Pumpkin-Pie

After all these years, I finally have a fabulous pumpkin pie recipe to share with you. What took me so long? Well, for such a seemingly simple dessert, pumpkin pie can be tricky to make. Over the years, I’ve tested at least a dozen recipes and each one was plagued with either a filling that wouldn’t set properly, a massive crack down the center, or a lousy crust (i.e., soggy, doughy or shrunken). Whomever coined the term “easy as pie” had obviously never baked a pumpkin pie!

ingredients

Part of the challenge with pumpkin pie is that there are a lot of variables. First, there’s the type of pan you use: ceramic, glass and metal all behave differently. Second, no homemade pie crust is ever the same — plus, crust by nature is finicky. And, finally, pumpkin pie filling is a custard, which makes it difficult to gauge doneness. Most recipes instruct you to remove the pie from the oven when the filling is still a little jiggly — take it out too early and it never sets up; cook it too long and it cracks down the center (or, take it out at just the right time and still have it crack down the center!). 

rolling-1

In coming up with this recipe, my first step was to tackle the crust. I tried just about every kind — from butter to lard to shortening to combinations of all three — as well as a few tricks, like adding vodka to the dough. In the end, I went with a mostly butter dough with a little bit of shortening added for tenderness. This gave me a crust that tasted buttery, held its shape and was easy to work with. To solve the problem of shrinkage during baking, I added a tiny bit of baking powder to the dough (a genius trick borrowed from one of my favorite pastry chefs, Nick Malgieri), which helped the crust expand into the pan rather than slip down the sides. And, finally, to prevent the dough from becoming soggy from the wet filling, I blind baked the crust until it was completely cooked.

blind-baked-crust

With the crust perfected, I got to work on getting rid of those unsightly cracks in the filling. Cracking is supposedly caused by over-baking, but I found that the cracks formed even when I under-baked my pies or cooked them perfectly. After much experimentation — and many sad-looking pumpkin pies — I discovered that adding a little flour to the filling and replacing some of the whole eggs with egg yolks stabilized the pie. Reducing the oven temperature helped too. Finally, no more cracking — even if I accidentally left the pie in the oven a few minutes too long.

At last, with my crust and filling conundrums solved, I had the foolproof pumpkin pie I’d been searching for. Here’s how to make it…

cooled-pie

Begin with the crust. Combine the flour, salt, sugar and baking powder in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.

dry-ingredients

Add cold butter and shortening.

adding-butter-and-shortening

Pulse until the mixture is crumbly with lots of chickpea-size clumps of butter and shortening within. These chunks of fat will steam as the dough cooks, creating a tender and flaky crust.

cutting-butter-in

Gradually add the ice cold water to the dough, pulsing until the dough is just moistened. It won’t come together into a mass; it will be very crumbly. That’s what you want.

crumbly-dough

Dump the crumbly dough out onto a work surface. It will seem all wrong but don’t worry, it will come together.

crumbly-dough-1

Gather it into a crumbly ball.

bringing-dough-together

And shape it into a disc about 4-inches wide and wrap in plastic.

ready-to-chill

Refrigerate for at least 45 minutes — this allows the gluten to rest, which makes a tender dough less prone to shrinkage.

ready-to-roll

Dust a work surface with flour and roll the dough into a 14-inch circle, dusting with more flour as necessary so it doesn’t stick. It will have a marbled appearance — that’s good!

rolling-2

Drape the dough over the rolling pin and transfer it to the pie pan.

transferring-dough

Fit it into the pie pan, easing it inwards rather than stretching it outwards.

dough-in-pie-dish

Patch any tears, then trim the edges to about 1/2-inch beyond the lip of the dish.

trimming-dough

Fold the dough under itself along the rim, building it up.

folding-edge

Next, press the edges down against the rim — this will help the crust stay put as it bakes. Otherwise, it’s prone to slip down the edges of the dish, especially if you use a glass or ceramic pie pan.

pressing-rim-against-lip-of-pan

Crimp the edges with your fingers or press with the tines of a fork.

ready-to-freeze

Place the crust in the freezer to chill while you preheat the oven. As I mentioned above, it’s important to “blind bake” your crust before filling it, otherwise the wet filling prevents the bottom of the crust from cooking, leaving you with a raw, doughy bottom crust.

pie-weights

To blind bake the crust, cover it with a sheet of parchment paper and fill it halfway with dried beans or pie weights. This will hold the crust in place and prevent shrinkage. Cook for 25 minutes until the crust is set. Remove the parchment and beans, then tent the edges with strips of aluminum foil to prevent them from browning too much.

blind-bake-1

Bake for another 20 minutes, until the crust is golden and completely cooked. This is long compared to most recipes but the crust won’t cook any more once you add the filling, so it’s important to make sure it’s flaky and crisp.

blind-bake-2

While the crust finishes cooking, make the filling by combining all of the ingredients in a large bowl. 

filling-1

Whisk until smooth.

filling-2

Add the filling to the cooked crust.

filled-pie-ready-to-bake

Bake for 50-60 minutes, or until just set — it should look dry around the edges and set in the center, but if you nudge the pan, the center should jiggle slightly.

baked-pie-just-out-of-the-oven

The pie will look a little puffed when it comes out of the oven, but it will settle as it cools. Let cool to room temperature before slicing. Enjoy!

Perfect-Pumpkin-Pie-1

Perfect Pumpkin Pie

Servings: 8-10 (Makes one 9-inch deep dish pie)
Prep Time: 30 Minutes
Cook Time: 1 Hour 45 Minutes
Total Time: 2 Hours 15 Minutes, plus time to chill the dough and cool the pie

Ingredients

For the Crust

  • 1-1/2 cups (6-1/2 ounces) all-purpose flour, spooned into measuring cup and leveled with a knife
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 6-1/2 tablespoons cold unsalted butter, sliced into 1/4-inch pieces
  • 2-1/2 tablespoons cold vegetable shortening, in 4 pieces
  • 4 tablespoons ice cold water

For the Filling

  • 1 (15 ounce) can pumpkin (about 2 cups)
  • 1 large egg
  • 3 large eggs yolks
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1-1/4 cups evaporated milk

Instructions

For the Crust

  1. Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-size clumps of butter and shortening within. Add half of the water and pulse a few times to incorporate. Add the remaining water and pulse until the mixture is just evenly moistened and very crumbly. It will not come together into a mass -- that's okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc -- don't worry if the edges crack -- and wrap it in plastic. Refrigerate for at least 45 minutes to rest.
  2. Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc -- don't over-work it or warm it up too much, just smooth the edges as best as you can so it's easier to roll. Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13-inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9-inch deep dish pie pan (it should be at least 1-1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2-inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for at least 15 minutes while you heat the oven.
  3. Preheat the oven to 375°F. Remove the pie crust from the freezer and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise. This will protect the edges from getting too dark. Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
  4. Reduce the oven temperature to 325°F.
  5. Make the filling by whisking together all of the ingredients in a large bowl. Pour the filling into the pre-baked crust. Bake for 50-60 minutes, until the filling is just set -- it should look dry around the edges and the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Cool the pie on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
  6. Make ahead tips: Pumpkin pie can be made one day ahead of time and refrigerated. The dough can be made ahead and wrapped in plastic and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.
  7. Note: If you use a store bought crust, follow the instructions on the package for blind baking.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 335
  • Fat: 15g
  • Saturated fat: 8g
  • Carbohydrates: 45g
  • Sugar: 27g
  • Fiber: 2g
  • Protein: 6g
  • Sodium: 287mg
  • Cholesterol: 103mg

Reviews & Comments

  • Perfect is right! Thank you Jen

    - Corinne on February 19, 2017 Reply
  • 5 stars

    This recipe is a game changer! Who knew that pumpkin pie could actually have anything other than a soggy, inedible crust? I will always blind bake my crust from now on. Thank you, Jenn for another fantastic recipe!

    - Jennifer T. on January 17, 2017 Reply
  • Thank you for your reply to my general question. I thought you said somewhere – but didn’t see it this go around…..Can I blind bake pie shells (i.e., pumpkin pie and pecan pie) today…2d before Christmas dinner? If yes……make the pie night before and have it cool to room temp. Or, refrigerate and take out the AM of serving?

    - rbcola on December 23, 2016 Reply
    • Yes, it’s perfectly fine to blind bake the pies two days ahead, then make the pies the night before, let cool to room temp, and then refrigerate overnight. Just set them out a few hours before serving to take the chill off.

      - Jenn on December 23, 2016 Reply
  • Can I make all or any of the pie ahead of time? Lots to do for holiday. Much at last minute. I know I can’t freeze imported pumpkin pie. Thank you!

    - Rbcola on December 21, 2016 Reply
    • Hi Rbcola, Yes, lots of time in the kitchen around the holiday! I think you could make this a maximum of two days in advance. Hope you enjoy!

      - Jenn on December 21, 2016 Reply
  • 5 stars

    Delcious pumpkin pie with just the right spice. The crust was buttery and yummy. I think pre cooking the crust was perfect for the pumpkin pie which otherwise can be soggy. This was a hit on Thanksgiving Day

    - Judy on December 1, 2016 Reply
  • 5 stars

    Yes, this is the best pumpkin pie I have made. Nice spice flavour and a light texture. I followed baking instructions but still ended up with a crack. No problem though as whipped cream covered it when served.

    - Sandy Davidson on December 1, 2016 Reply
  • 5 stars

    Made this for Thanksgiving this year 2016 and it was a hit.

    - Gloria Song on December 1, 2016 Reply
  • 5 stars

    This IS the perfect pumpkin pie. I used a different favorite crust recipe, but the texture and flavor of the filling couldn’t be better. Thank you for another amazing recipe!

    - Jamie on November 29, 2016 Reply
  • 5 stars

    Just one question. Will it change the recipe instructions if I use a shiny/foil pan instead of a glass pan?
    Thanks.

    - Patrick on November 29, 2016 Reply
    • Hi Patrick, The pie may need to stay in the oven a bit longer because those foil pans don’t conduct heat quite as well or as evenly as a glass dish. Here are some helpful tips for any necessary adjustments.

      - Jenn on November 29, 2016 Reply
  • 5 stars

    Hi Jenn. I’d like to make the filling sugar free for my diabetic guests. Any suggestions on how to replace the sugars with Stevia? You are my go to girl!!!

    - Corinne on November 28, 2016 Reply
    • Hi Corinne, Happy to hear I’m your go to girl :)! I don’t know a lot about Stevia, but I would imagine that you can find substitution directions/ratios on the Stevia package (or website). Sorry I can’t be more helpful!

      - Jenn on November 29, 2016 Reply
  • 5 stars

    This pumpkin pie recipe is the best ever! Wondering if anyone else found the filling was too much for a 9″pie crust?

    - Linda on November 28, 2016 Reply
    • 5 stars

      Maybe cook the extra in a ramakin. Would be a delicious custard type dessert.

      - Corinne on November 28, 2016 Reply
  • 5 stars

    You are my hero/heroine! I haven’t made a pie in years but I was called to active pie duty for my sister’s Thanksgiving dinner. Everyone said that my pie (your awesome recipe) was the best pumpkin pie they’d ever eaten! I was going to go with a New York Times recipe but then found yours and it sounded so much better.. plus, I was so impressed with the way you described everything which included your experience over the years and what did and didn’t work for you. Thank you so much for making me the Thanksgiving pie hero/heroine today! Wonderful pie!

    - Suzanne in Kansas on November 24, 2016 Reply
  • 5 stars

    Hi Jenn,
    This is my second Thanksgiving using your pumpkin pie recipe. It is a huge hit with my family. My pumpkin pies are in the oven as I write this and my house smells fanatic! I have some pie filling left over. Any suggestions on what to do with it?

    Happy Thanksgiving!

    - Sara on November 23, 2016 Reply
    • So glad you like the pie, Sara! You can bake the extra filling in ramekins. They’ll cook quickly so keep an eye on them.

      - Jenn on November 23, 2016 Reply
  • Can I use Chinese Five Spice instead of the pepper?

    - Helen on November 23, 2016 Reply
    • You could certainly give it a try Helen. It’s only 1/8 tsp. so you can’t do much damage :).

      - Jenn on November 23, 2016 Reply
      • Thank you! Bought it a spice store a while back and was told it is awesome in pumpkin pie. Have yet to use it. Have a wonderful Thanksgiving.

        - Helen on November 23, 2016 Reply
  • Can I use rainbow peppercorn instead of black? Will it taste different?

    Thanks!

    - Ambar Khan on November 22, 2016 Reply
    • Hi Ambar, That will work just fine.

      - Jenn on November 23, 2016 Reply
  • Hi Jenn,
    I like a pumpkin pie that is fairly dense and not mushy. What is the consistency of this pie?
    Thanks!

    - Katy Baun on November 19, 2016 Reply
    • Hi Katy, Hmmm it’s hard to say — it’s not what I’d call dense but it’s not mushy either. I’d say it’s right in between.

      - Jenn on November 20, 2016 Reply
  • Can you replace Crisco with butter? I know Crisco gives baked goods wonderful texture, but it still contains partially hydrogenated soybean oil. I do not use it.

    - Allie on November 19, 2016 Reply
    • Hi Allie, Yes, it’s fine to sub butter in for the Cricso, but the dough won’t hold its shape as well when baked — you’ll lose those crimped edges.

      - Jenn on November 19, 2016 Reply
  • Hi Jenn,

    This recipe sounds fabulous! I’m going to try it for Thanksgiving next week. What can I use if I don’t have a food processor?

    Thanks,

    Nancy

    - Nancy Gacsi on November 18, 2016 Reply
    • A good old fashioned pastry cutter would work here if you don’t have a food processor. Hope you enjoy!

      - Jenn on November 18, 2016 Reply
  • Hello, Jen,
    I am so grateful that there is such a fabulous resource like your website!
    Have you ever done this recipe days in advance? If so, How many days in advance did you do it and was there any change in texture?
    Thank you

    - Myra on November 16, 2016 Reply
    • Hi Myra, Glad you like the recipes! I think you could make this a maximum of two days in advance and just store it on the counter. (It should not change the texture.)

      - Jenn on November 16, 2016 Reply
  • Do you think I could substitute lard for the shortening in the crust? I’m assuming it wouldn’t be a problem but wondering if any one else has tried it.

    - Samantha on November 15, 2016 Reply
    • Sure Samantha, that should work. Enjoy!

      - Jenn on November 16, 2016 Reply
  • 5 stars

    I baked a “trial run” of this pie to prepare for Thanksgiving. It really is outstanding. For the big day (or perhaps the night before), I will not extend the crust too far over the pie plate edges because my practice pie’s crust kind of crumbled once I cut into it. But the crust! It is SO good and very much worth your time to make it. I did not make any adjustments to the seasonings (even for the black pepper, which I really wanted to omit). Trust the recipe! The pie filling has all the right fall notes. No one spice dominates the other. It’s just an excellent pie. Thank you for this recipe.

    - Christina Lynn on November 14, 2016 Reply
  • Would it taste differently if I used pumpkin pie spice instead of the others??

    - Cecily on November 10, 2016 Reply
    • Hi Cecily, It will taste slightly different than using the individual spices, but you can get away with it. I would still add the black pepper in addition to the pumpkin pie spice. Enjoy!

      - Jenn on November 11, 2016 Reply
      • Jen, would you use 2 & 5/8 tsp of pumpkin pie spice and then add 1/8 tsp black pepper? Thanks in advance…

        - Allyson on November 22, 2016 Reply
        • Sure Allyson, It will taste slightly different than using the individual spices, but you can get away with it.

          - Jenn on November 22, 2016 Reply
  • Greetings from Canada! I plan to make your pumpkin pie to celebrate American Thanksgiving with our family in Buffalo! I am excited to try a new recipe although my previous favorite had some maple syrup. Any suggestions on incorporating a bit of maple syrup or maple sugar to give a bit of maple flavor?

    - Anne on November 8, 2016 Reply
    • Hi Anne in Canada! I wouldn’t change anything with the recipe because pumpkin pie can be pretty finicky, but this would be delicious with maple whipped cream on top. The one that tops this pie looks delicious (Please keep in mind that I haven’t tried the recipe myself).

      - Jenn on November 9, 2016 Reply
  • 5 stars

    Thanks, this is the best pumpkin pie recipe

    - Rebecca on November 3, 2016 Reply
  • Is the bake time and temp assuming regular bake or convection? (And do you recommend using convection if you have it?)

    - Stacie on October 19, 2016 Reply
    • Hi Stacie, It’s assuming the regular setting and I’d use it for this as that’s how I made and tested it. Hope you enjoy!

      - Jenn on October 19, 2016 Reply
  • 5 stars

    HI Jenn,
    I made your pumpkin pie for Canadian Thanksgiving. It was the best I’ve ever had!
    I used a ready-made shortbread crust (pre-baked for 5 minutes,according the label instructions).
    Thank you very much for this amazing recipe!

    - Lana on October 9, 2016 Reply
  • 5 stars

    Love your site, it’s my go to place for baking recipes! I don’t have beans or pie weights (this is my first homemade pie), any suggestions? Also, I’m using a ceramic pie dish, do I need to make mods to the recipe? Finally, is it essential that the butter and shortening be cold? Sorry for all the questions and thanks so much for your help!

    - Amy M. on October 8, 2016 Reply
    • Hi Amy, rice would work in place of beans or pie weights, ceramic is fine (with no modifications needed) and, yes, both the butter and the shortening need to be cold to achieve the right texture for the dough. Hope you enjoy!

      - Jenn on October 10, 2016 Reply
  • This receipe looks amazing and I’m looking forward to making it for Canadian Thanksgiving this weekend.

    Question: I have a metal pie plate rather than a glass pie dish. Do you recommend making any adjustments to temperature or cooking time? Thanks!

    - Kendra on October 6, 2016 Reply
    • Hi Kendra, I think the cook time and temp will be the same. Happy Thanksgiving!

      - Jenn on October 6, 2016 Reply
  • 5 stars

    I made this pie for my family, and it’s the first time I’ve attempted pie. It turned out perfect, and my son said it was the best pumpkin pie he ever ate.

    - Nicki Howerton on October 6, 2016 Reply
  • I tried making the crust but it did not turn out quite right. After adding the (cold and hardened) butter and shortening, the mixture looked as if I had already added the ice water (it looked crumbly and wet) when actually I had not. I added a tiny drop of the ice water just in case, but it came out as a mass of dough inside the food processor. I hurriedly took it out and refridgerated it for an hour then rolled it out, but then when I tried to pick it up to drape over the rolling pin, it was crumbly and did not hold its shape. Any ideas what went wrong? Thanks!

    - Sam on February 26, 2016 Reply
    • Hi Sam, Sorry you had trouble! It sounds like you didn’t have enough water in the dough — in my experience, you always need at least 3-4 tablespoons. I would add the full amount next time, even if the dough already looks moistened.

      - Jenn on February 27, 2016 Reply
  • 5 stars

    I made this for Thanksgiving and it was the BEST pumpkin pie recipe I’ve ever made. Thank you so much,

    - Colleen on January 10, 2016 Reply
  • 5 stars

    I made this for Christmas dinner and the flavor was perfect with all the delicious spices added to the pumpkin puree. I used a pre-made pie shell as my baking skills are poor. However the step by step directions, tips and photos always help so much with these recipes.

    - Mary Redmiles on December 29, 2015 Reply
  • 5 stars

    This looks absolutely amazing and I will be making this tomorrow if at all possible. What is the variable? The crust. If I were to use a pre-made refrigerated crust (and tell no one) do I make it the same otherwise? I would make my own but I don’t own a food processor and I have bad arthritis in my hands. Thanks for all of your hard work to make this just right!

    - Robin on December 20, 2015 Reply
    • Hi Robin, It’s perfectly fine to use a pre-made crust; just be sure to follow the directions on the package for blind baking, as the cook time will be less. Hope you enjoy it!

      - Jenn on December 20, 2015 Reply
  • 5 stars

    I made this for my brother who requested a pumpkin pie. He lives in a nursing home. Our parents died two years ago and my brother was missing my mom’s cooking. The pie turned out beautiful. In fact I took pictures of it and sent to all my friends because it looks so gorgeous. The feeling was creamy and it was not too sweet and it had just a bit of a bite from the black pepper. I loved it. I will be making this again and again.

    - Sherry Mason on December 20, 2015 Reply
  • 5 stars

    I love ANYTHING Pumpkin & this recipe was the first one that I found that wasn’t “too sweet” or had too much “spice” to it. Which I tend to add a tad more because I like it that way…lol
    My family loved it… I ran out of time & cheated once using a frozen pie crust…not the pre formed but the flat kind. Nobody knew the difference, except me…?

    - Anita Sokolowski on December 13, 2015 Reply
  • Hi Jean, is it possible for me to substitute canned pumpkin with cooked, fresh pumpkin instead? If so, do I need to take note of the liquid amount or add any spice to it before using? Thank you for sharing your recipe, would love to try making it with my 8year old.. ☺

    - Nan on December 13, 2015 Reply
    • Hi Nan, I’ve never prepared it with fresh pumpkin so I’m not certain– sorry! Please let me know how it turns out if you try it this way.

      - Jenn on December 13, 2015 Reply
  • 5 stars

    Thank you for this truly delicious recipe. We made it for Thanksgiving and everyone agreed it was the best pumpkin pie we’ve ever had. The crust was buttery and light and the filling spiced perfectly. This is the only recipe for pumpkin pie I will ever need!

    - Tess on December 10, 2015 Reply
  • 5 stars

    I tried this pumpkin pie recipe for Thanksgiving and it was absolutely fabulous! It turned out perfectly – flavor, consistency was great! This is now my go to recipe for the perfect pumpkin pie. I followed the recipe exactly. I did use a frozen crust – but cooked it ahead of time as the recipe called for.

    - Cheryl Prentice on December 4, 2015 Reply
  • 4 stars

    I made this for Thanksgiving and everyone liked it. I should add that none of us are pumpkin-pie lovers, so that’s probably as good a reception as pumpkin pie is going to get. I think I would add a bit more spice the next time, but texture was perfect and silky. I did bake shell the whole way first (something new!) and really like the crispy bottom crust on this pie. Make a tinfoil ring to protect the crust edges from one snug fitting piece of foil before you bake the crust. I tried to piece mine together after partially baking, and it was too hot to mess with much. Ended up with burnt edges, which we cut off. The shame!

    - Kristen on December 3, 2015 Reply
  • 5 stars

    Astoundingly good! A little labor intensive, but totally worth it. My first attempt at a “non-boxed” pie. Jenn’s directions are so clear and helpful. Even the 4 harshest critics in my family insisted it was the best pie they have ever eaten, and they were all mad I didn’t make a second pie!

    Notes/Adjustments:
    -I had to bake the crush about 10 minutes longer than listed, but every oven is different, so, no big deal.
    -for a whipped cream topping, I whipped together one pint of heavy whipping cream, 4 tbsp of sugar, and 3tbsp of Carolyn’s Irish Cream liqueur. So tasty!

    Thanks for the recipe, Jenn!

    - John K on December 3, 2015 Reply
  • 5 stars

    This is by far the most delicious pumpkin pie recipe I have ever tried…believe me, I’ve tried them all!! The balance of flavors and consistency is amazing! I scratched my head a bit when I saw the pepper, but it works!
    I didn’t have time to pre bake the shell like Jenn, so my crust didn’t come out quite as golden, but the bottom seemed to bake without incident. But honestly, who cares about the crust, this filling is pure heaven! Yet another winner!

    - Lana on December 2, 2015 Reply
  • 5 stars

    I made this for Thanksgiving and thought it was delicious! Thanks for a great recipe! I already had pie crust made, but I look forward to trying your crust recipe next time around. I also made your sweet potato and stuffing recipe — those were also great. I would love a perfected apple pie recipe from you, if you’re looking for another recipe to perfect ;-) My apple pies are always hit or miss.

    - Courtney on December 2, 2015 Reply
    • Hi Courtney, Thanks for your nice words. I will definitely keep in mind that an apple pie recipe is something that would appeal to people. In the meantime, if I come across an apple pie recipe that I really like, I’ll forward it to you!

      - Jenn on December 2, 2015 Reply
      • 5 stars

        That is really nice of you. Thank you so much!

        - Courtney on December 3, 2015 Reply
  • 5 stars

    This is the best pumpkin pie!! I’ve always made the recipe straight off the Libby’s can. But I saw this and have had fabu
    Ous experience with every other recipe off this site so… Anyhow, even though this received doesn’t seem very different , the end result was amazing!!¡! It really is that much better. I haven’t figured out why exactly, yet it is. I compared mine to another pie on Thanksgiving… Big difference!! And, I had a tried and true pie crust recipe which I’ve used for years. I’ll probably be replacing it with this recipe as well for all my pies. Thanks Jenn! Happy Thanksgiving from Sarasota Florida! ¡

    - Pam K. on November 29, 2015 Reply
  • 5 stars

    My very picky (about not changing tradition) family and even the ones that don’t generally like pumpkin pie said this was definitely an improvement from the original.

    - Julie on November 28, 2015 Reply
  • 5 stars

    I love pumpkin pie and make it every Thanksgiving. This was the BEST ever. Creamy, smooth, no cracks. I ate a piece for breakfast just to be sure and yup, its the best. I’m not much in the kitchen and even I could do this. It will be a favorite for me. And baking the crust first really worked great.

    - JoAn on November 27, 2015 Reply
  • 5 stars

    This is by far the best pumpkin pie filling I’ve ever had. By the time I saw this recipe, I’d already made my pie crusts yesterday, but at least I saw it in time to make the filling. We just now had our first piece of pie, and I’ve lost track of how many times my husband said “Mmmmm!”. The richness and mix of spices were perfect. This is now my go-to pumpkin pie recipe.

    - Bernadette M on November 26, 2015 Reply
  • 5 stars

    This is the perfect filling. I baked it in a graham cracker crust. After years of using the recipe on the back of the can, or baking a pumpkin cheesecake because I just wanted a better filling, this will be it! Another great recipe Jen!

    - Edi on November 26, 2015 Reply
  • 5 stars

    Wow! Best pie EVER. It IS perfect. This will be a new Thanksgiving regular tradition in our house. We are all pumpkin pie lovers in my family and I was hesitant to try a spin on the traditional, but this was such an improvement over our usual and yet not such a huge departure from it. I was worried about the black pepper, the amount of ginger used, and the amount of egg yolks, but the spiciness is subtle, the taste divine, and the richness adds just the right balance. It’s just hard to refrain from going back for seconds…or thirds! But today I don’t care. Thanks again for another incredible (and easy) recipe.

    - Jane Wagner on November 26, 2015 Reply
  • 5 stars

    I followed the recipe to the letter. This was the best pie crust and the best pumpkin pie I have ever made. I took the pumpkin pie to a community Thanksgiving dinner today. The pie vanished and I received many compliments. Thank you so much.

    - S. Vensel on November 26, 2015 Reply
  • 5 stars

    The pie is AWESOME!

    - Lu on November 26, 2015 Reply
  • 5 stars

    Just put this pie in the oven and have to say the filling tastes amazing! Was surprised to see the addition of black pepper and previous reviewers were correct, it adds just that little hint of extra spice…..as always another great, simple, classic yet delicious recipe…thank you Jenn and Happy Thanksgiving!

    - Celeste on November 25, 2015 Reply
    • Hope everyone enjoys it, Celeste. Happy Thanksgiving to you too!

      - Jenn on November 25, 2015 Reply
  • 5 stars

    Hi Jenn,
    This might seem like a funny question haha, but what does pumpkin pie taste like?

    - Jacqueline on November 25, 2015 Reply
    • Hi Jacqueline, Pumpkin has a very mild flavor so what you taste is a smooth, sweet custard with autumn spices — cinnamon, ginger, nutmeg, cloves, etc.

      - Jenn on November 26, 2015 Reply
  • Darn it. It cracked. Only thing I changed is I took the pie off the baking sheet to cool. Could that have done it? I made another pumpkin pie without the blind baking and the crust isn’t cooked in the middle – but that one didn’t crack at all. Pumpkin pie is confusing. :)

    - Sue on November 25, 2015 Reply
    • Hi Sue, Could be, or your oven could be running a little hot. The low temperature really makes a difference. There’s always whipped cream :)

      - Jenn on November 25, 2015 Reply
      • Made it again on Christmas. No cracking. Delish – Dad says best pumpkin pie ever! And yes, there’s always whipped cream. (Making your Amish baked oatmeal and pumpkin bread today.) Thanks!!

        - Sue on January 31, 2016 Reply
  • I am going to try this filling with frozen crusts. Should I use the blind back instruction on the package? Your times seem very long. Thank you

    - Julie on November 25, 2015 Reply
    • Hi Julie, Yes, definitely follow the instructions on the package — cook time will be shorter.

      - Jenn on November 25, 2015 Reply
  • 5 stars

    What a great recipe! The crust is flaky; the custard perfectly spiced… the black pepper adds just the tiniest bit of heat. This will be my new go-to pumpkin pie! Thanks, Jenn!

    - Connie B. on November 25, 2015 Reply
  • This looks delicious! I think I will make it tonight to take with me to my family’s Thanksgiving lunch tomorrow. What would you recommend to keep this as fresh as possible for tomorrow? Or can I freeze it and bake it tomorrow before I leave?
    Thank you!

    - Anna on November 25, 2015 Reply
    • Hi Anna, I would bake it today and then refrigerate it; it will be perfectly fine for tomorrow :)

      - Jenn on November 25, 2015 Reply
  • 5 stars

    I’m making my first pumpkin pie from scratch. I was going to use a simpler recipe, but I trust you (everything I’ve made from your site is amazing), so I’m going to try your recipe this afternoon. Thanks – I was searching for this on your site. Happy Holidays

    - Meg on November 25, 2015 Reply
  • Could this work with a dairy-free replacement? Maybe almond milk?

    - Ruthia on November 25, 2015 Reply
    • Hi Ruthia, I wouldn’t risk it. Sorry!

      - Jenn on November 25, 2015 Reply
      • 5 stars

        I had already committed to bringing pumpkin pie to a dinner, so I googled how to make dairy-free evaporated milk and did that using a mixture of almond and coconut milk (then adding a bit of cornstarch). It’s so good, even my 2 young kids loved it! Thank you so much for posting your recipes along with gorgeous photos. I also appreciate how you explain why you do things in a certain way. After having such great success with your recipes, your site is my go-to for any recipe!

        - Ruthia on November 27, 2015 Reply
        • So glad it worked out, Ruthia — and good to know that the almond milk worked. I’m always hesitant to recommend substitutes that I haven’t tried myself, especially for something as involved as pie :)

          - Jenn on November 28, 2015 Reply
  • This was the recipe I’ve been looking for! I can now make pumpkin pies like I remember my grandmother making. Awesome

    - Dawn C on November 25, 2015 Reply
  • I need my two deep dish pie plates for 2 Apple pies I am also making. Can I make this pumpkin pie in a regular 9″ pie plate? Will it affect bake time. In the Libby canned Pumpkin pie recipe days, I always used a regular pie dish, not deep. Any help? I appreciate your input. I need to make the pie tomorrow (11/25).

    - Sally Fumich on November 24, 2015 Reply
    • Sally, You can– you will just have some leftover filling and crust :).

      - Jenn on November 25, 2015 Reply
  • 5 stars

    I am so pleased with this recipe! Not one crack that I needed to cover up with whipped cream, I can now serve the whipped cream on the side.

    - Robin Chesser on November 24, 2015 Reply
  • If you replace light cream for carnations milk in a punpkin pie, you get a better flavor.

    - Paula Legault on November 24, 2015 Reply
  • I was going to try Meta Givens pumpkin pie from your site but reviews re bake time, end result, scares me a little. I believe I will make this recipe for our Thanksgiving dinner. It sounds wonderful.

    - Sally Fumich on November 24, 2015 Reply
  • 5 stars

    THIS WAS AWESOME, perfect spice balance and so tasty (and I don’t usually like pumpkin anything!)
    Thank you for this recipe. I will make again for Thanksgiving as this batch is gone…..

    - Maria Roberts on November 24, 2015 Reply
  • Hello Jenn
    Could I replace the shortening with butter?

    - Chantal on November 24, 2015 Reply
    • Hi Chantal, Yes, that’s fine, but the dough won’t hold its shape when you bake it — you’ll lose those pretty crimped edges.

      - Jenn on November 24, 2015 Reply
  • Thank you so much for posting this recipe today, Jen! I was looking all over for a good pumpkin pie recipe that would not crack. I don’t have a food processor yet. Is there a big difference between for processor made pie doughs and the old fashioned pastry cutter ones?
    Happy Thanksgiving!

    - Lu on November 24, 2015 Reply
    • Hi Lu, It is perfectly fine to use a pastry cutter — I’m just lazy :)

      - Jenn on November 24, 2015 Reply

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