Perfect Pumpkin Pie

Tested & Perfected Recipes

For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won’t crack as it cools.

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). Whoever coined the term “easy as pie” had obviously never baked a pumpkin pie!

What you’ll need to make Pumpkin pie


How to make pumpkin pie

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). 


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.


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…


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.


Add cold 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.


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.


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


Gather it into a crumbly ball.


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


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


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!


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


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


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


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


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.


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


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.


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 20 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.


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.


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


Whisk until smooth.


Add the filling to the cooked crust.


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.


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!


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Perfect Pumpkin Pie

For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won’t crack as it cools.

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


For the Crust

  • 1-1/2 cups 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 tablespoons cold unsalted butter, sliced into 1/4-inch pieces
  • 3 tablespoons cold vegetable shortening, in 4 pieces
  • 4 tablespoons ice cold water

For the Filling

  • 1 (15-oz) can pumpkin (about 1-3/4 cups)
  • 1 large egg
  • 3 large eggs yolks
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 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


  1. Make the Crust: 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: Whisk together all of the ingredients in a large bowl. Pour the filling into the pre-baked crust.
  6. Bake the pie for 50 to 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.
  7. Note: If you use a store-bought crust, follow the instructions on the package for blind baking.
  8. Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
  9. Freezer-Friendly Instructions: 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. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hi Jenn,
    I love this recipe and have made it the past 2 years for Thanksgiving. I was just wondering what your thoughts are on using lard instead of shortening for the crust? Just wondering if one outperformed the other or if one was better for you over the other?

    • — Cathy on September 25, 2020
    • Reply
    • Hi Cathy, when I developed this recipe, I tried it with both lard and shortening. I found that I liked it better with shortening but it would be perfectly fine for you to swap the shortening out for lard if you’d prefer. Hope that helps!

      • — Jenn on September 28, 2020
      • Reply
  • I have tried multiple different recipes for pumpkin pie. This is the best recipe I ever made. I was short on time so I bought a store bought pie crust but I followed the advice to prebake the pie crust and it turned out 100% intact !!! This will be my ongoing recipe. Also I want to add the pie is not sweet. You really taste the pumpkin and its true spices. Everyone loved it.

    • — Lisa Ferrara on September 22, 2020
    • Reply
  • Hi, could I change the crust to a graham cracker crust? If so, would I need to Pre-bake it some before the filling gets poured in? Btw, delicious very spiced pie! Unbelievable NO cracks!!

    • — Bri on September 18, 2020
    • Reply
    • Hi Bri, A graham cracker crust would work here. Yes, you’ll still need to blind bake it but that initial bake time will definitely be a lot quicker than that of the pastry crust. I’d love to hear how it turns out!

      • — Jenn on September 18, 2020
      • Reply
  • I would like to change my rating to two stars, but I’m apparently not able to. The filling itself tasted OK, although we (wife and I) both noted that it tasted more like milk than pumpkin. The crust itself was SUPER hard, almost impossible to cut with a fork (required two hands and a good portion of my body weight). I honestly don’t understand why this recipe is rated so highly. I find it mediocre, with an emphasis on appearance over flavor.

    • — Timothy Krzywisseau on August 24, 2020
    • Reply
    • I really want to try this recipe but I don’t have evaporated milk on hand. Can I substitute with milk and heavy cream? Thank you for all the great recipes!!

      • — Maryam on September 30, 2020
      • Reply
      • Hi Maryam, I haven’t tried it with anything but evaporated milk so I’m not sure it would bake up perfectly, but it’s worth a try. Please LMK how it turns out if you try it!

        • — Jenn on September 30, 2020
        • Reply
  • I wouldn’t say it was the perfect pie, but I did love it! I had a fun time making it, but I did run into some problems (maybe a fault of my own). I love the pictures and step by step instructions, those were helpful, thanks! At first, the pie crust really did crumble a lot and had to add extra water before it started to hold shape, but it tastes great anyway, so I can’t complain too much. For the pie filling, it could be my own taste, but i taste too much of the evaporated milk and also, the filling rose, a lot. By the end, it was an entire inch taller than it originally was, not sure why that was. Either way, great pie! 9/10 would make again!

    • — Lily on August 15, 2020
    • Reply
  • I reviewed the “perfect pumpkin pie” last season as it was the best I have tasted. This review is to let your readers know how easy it is to make this pie and how it is successful each and every time. My 11 year old grandson (Roman) loves to cook and pumpkin pie is his favorite. Although he used a premade crust, he followed your filling recipe and made this pie for our dinner dessert. It was so delicious, light, creamy, with perfect blend of spices. So pumpkin Pie isn’t just for the fall. It is perfect on a summer night with whipped topping. You have a new follower now and he is maybe your youngest!?

    • — Jennie on June 6, 2020
    • Reply
    • So glad it’s a family favorite and I love that your 11-year-old grandson made it! 🙂

      • — Jenn on June 6, 2020
      • Reply
  • Way too much dough for a pie pan. Maybe mention you need a really deep pan before I make the whole thing.

    • — Joe R on April 10, 2020
    • Reply
  • Whenever I want a recipe that turns out perfect…..I always turn to ☆Once Upon a Chef☆ and am always thrilled with the results. You are in my kitchen along with me each time as I follow your easy to follow steps and wise tips. This pumpkin pie and crust was such a success. Thank you for offering all of us with fabulous well tested recipes.
    PS We love your Caesar salad and have made it over and over and over again.

    • — MaryJo on April 10, 2020
    • Reply
  • Tastes wonderful!

    Made this today and it turned out great, I did use pre made crust as I had one in the freezer, the filling was delicious as written and was nice a firm when cooked and cut.

    • — Marina on April 9, 2020
    • Reply
  • The best pumpkin pie we have ever had. Don’t change a thing. Several were made over the holidays with many visitors taking some home. Love this recipe.

    • — Sue on April 5, 2020
    • Reply
  • This was our first time ever making pie , and we couldn’t believe how amazing it turned out and that we made it !
    I want to make it again as a gift , can I split it up and bake it in four smaller pie tins ?

    • — Vivian on December 26, 2019
    • Reply
    • Sure, Vivian – you’ll need to reduce the baking time so keep a close eye on it. 🙂

      • — Jenn on December 27, 2019
      • Reply
  • We made this and it is delicious!

    • — JJ on December 25, 2019
    • Reply
  • YUM. I made this exactly according to the directions, and it turned out beautifully. This is honestly the best pumpkin pie I’ve ever tried!

    • — EatinginSF on December 25, 2019
    • Reply
  • Used this recipe after googling the best rated recipe. For time saving purposes I chose a ready made crust but the filling and baking method is superb esp as only tried making one pumpkin pie before. All the things that went wrong first time went SO right this time. It really is the perfect clearly tried and tested recipe with just the right balance of consistency and spice too. Thanks for saving our pie experience and making a new family tradition possible.

    • — Suzen Gregersen on December 25, 2019
    • Reply
  • THIS IS EXCELLENT!! Followed every step, and the pie came out perfect & yummy!! Great crust, AND, no cracks in my pumpkin filling…YEAH!!

    Thank You!!

    • — PATTY MARKEY on December 23, 2019
    • Reply
  • This pie was amazing. I used fresh sugar pumpkin which makes it even better! I had enough to make 2 pies (one decent sized baked sugar pumpkin). I used one ceramic dish and one glass both 9 inch deep dish. The ceramic cooked faster than the glass, just an FYI. I baked the pumpkin and prepped the pie crust the day before. I let the pie crust sit for 30 minutes from the fridge before rolling. I pre-baked the crust for 20 minutes with weights and 10 without and that seemed long enough. I pureed everything but the eggs and milk until smooth then hand mixed from there. I used white pepper and had a little bit of pumpkin pie spice left so I added that as well. It was truly the best pumpkin pie I have ever had and my son said it was “FIRE”. I have tried many recipes and this by far is the best I have come across. The texture, spice and crust were all on point. This is my new go to recipe for pumpkin pie. Thank you Jenn!

    • — Ricki on December 7, 2019
    • Reply
  • Made this for Thanksgiving 2019. I used a refrigerated Pillsbury pie crust and made the filling per instructions, omitting pepper (just sounded weird). Everyone raved about this pie and everyone wanted the recipe printed off before they left my house!!! (and no cracks, just as promised). Thanks!
    (I went straight to this blog after finding the pumpkin bread recipe and loving that)

    • — Kathryn in Michigan on December 5, 2019
    • Reply
  • Just the pumpkin pie I wanted. Perfect recipe! FYI – don’t try making the crust without dried beans or pie weights. My first one shrunk and the sides sunk down to the bottom.

    • — Lauren Rosenbaum on December 3, 2019
    • Reply
  • I made this with a store bought crust it was fantastic. I doubled the recipe and used homemade pumpkin puree and everyone raved about the pies.

    • — Trish Yates on December 3, 2019
    • Reply
  • I can’t recall if I posted a comment last year about this perfect pumpkin pie. I’ve sent in many reviews because I have such success with your recipes. This pie is a family favorite and the only recipe for pumpkin pie that I will ever try. I made fresh whipped cream as a topping and piped it on each slice as I served it. You inspire me to strive not only for perfection in my cooking but for lovely presentation. Thank you for the enormous time and effort involved in sharing these recipes with your followers.

    • — Jennie on December 2, 2019
    • Reply
    • 💗

      • — Jenn on December 3, 2019
      • Reply
  • Many thanks for a delicious pie! Third time making it, and always devoured.
    I mix filling and refrigerate the night before. Sure am thankful for you.

    • — Penny on December 1, 2019
    • Reply
    • Glad it was a hit! ❤️

      • — Jenn on December 2, 2019
      • Reply
  • Very Very good! I was assigned the pumpkin pie this year. Not my normal choice of pie but I will certainly use this recipe in the future. It was a hit with the pumpkin fans. I was concerned about baking the shell that long prior but I am glad I did. It held so well with the moist pumpkin.
    Thank you for sharing and I am very happy to have found your recipe.

    • — Toni on December 1, 2019
    • Reply
  • The best pumpkin pie I’ve ever had!! Made exactly as suggested and it was perfection! There were no leftovers!

    • — Ariel on November 30, 2019
    • Reply
  • Tried this recipe for Thanksgiving. I used dark brown sugar instead of light and added 1 tsp of molasses. I thought the batter tasted a little too spiced but baked the pie anyway. Served it on Thanksgiving to my family. Usually members of my family take small slices of 3 or 4 flavors of pie so they can taste them all. Much to my surprise This pumpkin was the favorite pie of the day

    • — Martina Williamson on November 30, 2019
    • Reply
  • This pie really is the “Perfect Pumpkin Pie”. I’ve been making pumpkin pies for 30+ years always playing around with recipes to get the perfect one. Well, this is it! Thanks Jenn

    • — Sharon Taylor on November 30, 2019
    • Reply
  • This is the best pumpkin pie I’ve ever made..and the best crust! I didn’t change anything except for the amount of sugar used in the filling (by about 2-3tbs) and it was still absolutely delicious! Thank you Jenn!

    • — Lisa M on November 30, 2019
    • Reply
  • This was my first try at a pumpkin pie and it turned out amazing!! The debate in my family is always between apple and pumpkin, and this time even my dad who always favors apple said he preferred the pumpkin pie! It stayed together perfectly, no cracks, great flaky crust. Definitely a winner!

    • — Nicole on November 29, 2019
    • Reply
  • Oh.My.God! This is the very best pumpkin pie I have ever had! It is so very, very good. It was gobbled up at thanksgiving to rave reviews! It is gone but I will be making another one, because I keep thinking about it!

    • — Kate on November 29, 2019
    • Reply
  • First time making a pumpkin pie this Thanksgiving and it turned out perfectly and it was a hit!! The filling has just the right amount of seasonings that give it spice, but not too much! The crust is baked all the way through which my guests expressed how impressed they were because they said that’s the reason they don’t like pumpkin pie! Thank you again for the step by step, clear instructions on this perfect, pumpkin pie!

    • — Jodi on November 29, 2019
    • Reply
  • This is the best pie I’ve ever made. Hands down. No question. I’ve now stored it in my own files for future reference. I used a pie puck because I’m short on time and followed the recipe for the filling and it was simple and quite, well, perfect. I’ve never left a review online before either, but feel compelled to share and to say thank you so much for making this available. Jenn you are a pie genius.

    • — Leia on November 29, 2019
    • Reply
    • 😊

      • — Jenn on November 29, 2019
      • Reply
  • I have been baking for “my whole life” and I wanted to try a neqw pumpkin pie recipe…girl!! that pie is TO DIE FOR! Thank you for such a great recipe….that crust!! Really good!

    • — Maria in NJ on November 28, 2019
    • Reply
  • Best pumpkin pie I’ve ever had! I used a Pillsbury pie crust and I used a recipe for whipped cream that is flavored with pure maple syrup and it was wonderful!

    • — Patricia Ann Holden on November 28, 2019
    • Reply
  • Unfortunately, I had my pie in the oven for almost an hour and a half now (including the last 15 mins at 350), and it is still raw as can be in the center. The outside edges are firm as can be, the “middle ring” is mostly firm, but the very center – about a 2” diameter – is like soup. I let it sit at room temperature for 3 hours and ended up re-baking it (even though I’m sure that isn’t recommended)…. My oven usually runs hot so I was expecting the 50 minute timing on this pie, but not at all the case. The pie crust baked like a dream, so I had high hopes for the rest of it, but not to be 🙁

    • — BES on November 28, 2019
    • Reply
    • I’m sorry that this was so unpredictable in the oven! Did you make any changes to the recipe?

      • — Jenn on November 29, 2019
      • Reply
  • This is indeed the best pumpkin pie I’ve ever made! The consistency is perfect and the flavor is just right! My husband and son agree. Thank you so very much! Happy Thanksgiving

    • — Liz S on November 28, 2019
    • Reply
  • Tenting the crust with foil was the hardest part of this recipe! Very pleased with the results. Thank you.

    • — Jack on November 28, 2019
    • Reply
    • Use a piece of foil that will cover the pie pan from underneath the bottom, up and over. Easiest way to keep the crust from getting too brown.

      • — Gayla Burger on May 15, 2020
      • Reply
  • I baked the pie for 60 mins and it never set up. And the dough cracked a lot when I was rolling it out so I couldn’t get it big enough. What did I do wrong?

    • — Cameron Holzer on November 28, 2019
    • Reply
    • Sorry you had so many problems with the pie, Cameron — did you make any changes to the recipe?

      • — Jenn on November 28, 2019
      • Reply
  • I baked the pie for 60 mins and it never set up. I was hoping it would look fine the next day but its obviously undercooked. Can I cook it longer today before serving it?

    • — Cameron Holzer on November 28, 2019
    • Reply
    • Hi Cameron, I’m sorry you had a problem with the pie. I’m not sure how putting it back in the oven will impact the texture, but if it’s not right now, it can’t hurt!

      • — Jenn on November 28, 2019
      • Reply
  • I tripled – yep, tripled – the recipe for three pies. Started with one, then I baked the last two together. I baked on convection setting and added a few extra minutes. Just scarfed down my second piece! Sooo good. I like that the spices are not overpowering. Nice creamy texture. Thanks a million- saving this one.

    • — Carrie Milburn on November 28, 2019
    • Reply
    • I like the ratio of spices too! I liked that the spic were not overpowering! Its a great recipe!

      • — Maria in NJ on November 28, 2019
      • Reply
  • I followed the recipe exactly but my dough did not come out crumbly. It’s more like a regular dough. Could it be too much water?

    • — Rebecca on November 27, 2019
    • Reply
    • Could be, or perhaps a bit overmixed. I wouldn’t worry; it will still taste delicious. 🙂

      • — Jenn on November 27, 2019
      • Reply
  • Hi Jenn,
    Do we bake it at 325 degree after we add the filling? I followed your recipe and it is in the oven right now but it looks too watery.. I even used less milk than the recipe is asking for..
    Update- it cooked but took more than 2 hours. Cooking time needs to be adjusted. I love the crust but I think I will use the recipe on thr Libby’s pumpkin can for the filling with this crust next time.

    • — Sevinc on November 27, 2019
    • Reply
  • Can you leave out the nutmeg

    • — Denise E Newhouse on November 27, 2019
    • Reply
    • Sure no problem 🙂

      • — Jenn on November 27, 2019
      • Reply
    • I made everything exactly as directed and had leftover filling. Am I alone on this one? Lol

      • — Michelle on November 27, 2019
      • Reply
      • Hi Michelle, Did you use a store-bought crust? Was it deep-dish?

        • — Jenn on November 28, 2019
        • Reply
      • I did too! Made a little crustless pudding. Also pressed for time so made a lorna dune pecan crust.

        • — Dori on November 28, 2019
        • Reply
  • If I omit the 2 tbs of flour (my brother can’t have the gluten) is a substitute necessary for the pie not to crack?

    • — Holly Allen on November 27, 2019
    • Reply
    • Hi Holly, Yes I’d use gluten-free flour or cornstarch.

      • — Jenn on November 27, 2019
      • Reply
  • Hi. Could I make the filling the day before and finish it the next day? Thank you!

    • — Marilyn on November 27, 2019
    • Reply
    • Sure, Marilyn – that’s fine. 🙂

      • — Jenn on November 27, 2019
      • Reply
      • Thank you so much! Love your recipes!! Happy Thanksgiving!

        • — Marilyn on November 27, 2019
        • Reply
        • Just had to say this pie is tremendous! My husband loved it and said it was the best he ever had. Thank you do much. Absolutely made my Thanksgiving!!

          • — Marilyn on December 13, 2019
          • Reply
  • Hi Jen,
    If I use an actual pumpkin that I cooked and baked , what would be the measurement in cup ?

    • — Sarah on November 27, 2019
    • Reply
    • Hi Sarah, It’s 1-3/4 cups. Hope that helps!

      • — Jenn on November 27, 2019
      • Reply
  • The rating is based on the picture and smell. Cannot wait to taste touch this tomorrow . I gave made your perfect apple pie as well and the crust recipe was amazing ! The filling had a tad to much lemon flavor for me

    • — Barb on November 27, 2019
    • Reply
  • Cans of evaporated milk are 12 oz. (1.5 cups). Do you use the entire can or just 1.25 cups? Or is it flexible?

    • — Sara on November 27, 2019
    • Reply
    • Hi Sara, Just 1.25 cups. Hope that clarifies!

      • — Jenn on November 27, 2019
      • Reply
  • Replaced evaporated milk with buttermilk out of necessity. I also used my own pumpkin purée which is wetter than canned. Added 3 Tbls of flour to thicken a bit. Still tasted ok. But wondering if texture would be lighter using recipe as directed. Is there a big difference between evaporated milk and buttermilk?

    • — Silagh on November 27, 2019
    • Reply
    • Hi Silagh, Yes it’s likely because of the buttermilk and other changes. The filling should be very light and almost custard-like.

      • — Jenn on November 28, 2019
      • Reply
  • I’ve never blind-baked a crust for pumpkin pie. Is this something that absolutely has to happen for this to work out? Not sure I have that extra time.

    • — Andrea on November 27, 2019
    • Reply
    • You can skip it, Andrea – the crust just won’t get crisp on the bottom. 🙂

      • — Jenn on November 27, 2019
      • Reply
  • How do you mix all the ingredients from the eggs to the egg yolks

    • — Brenda finnell on November 27, 2019
    • Reply
    • Hi Brenda, You use a whisk to combine all the ingredients for the filling. Hope you enjoy!

      • — Jenn on November 27, 2019
      • Reply
  • Fabulous recipe and instructions. I hope the finished pie makes the road trip in tact. At least I have a picture to prove it turned out beautifully.

    • — Silagh on November 26, 2019
    • Reply
  • Love all your recipes!! My contribution for a large Thanksgiving gathering on Thursday is your Cranberry Orange Sauce, your Cranberry Nut Bread and your Perfect Pumpkin Pie. All have already received rave reviews this season!!

    • — kathy deane on November 26, 2019
    • Reply
  • Thank you, thank you, thank you for ALL of your recipes. I have tried every pumpkin pie and pumpkin bread recipe on the internet and once I made yours, I stopped looking. This is THE BEST. It’s is the best pumpkin pie because it actually has a bit of spice in it. Other recipes taste like a big ball of sugar and cinnamon. I even cut the sugar to 2/3 cup to bring out the spice a bit. I am making an all OUAC thanksgiving this year with your pumpkin pie, orange cranberry sauce, mustard/maple salad dressing, and sweet potato casserole. For anyone new to the site, skip google and just use whatever Chef Segal’s recipe says.

    • — Brian on November 26, 2019
    • Reply
    • You’re so welcome, Brian — your note made my day — happy Thanksgiving! 🙂

      • — Jenn on November 26, 2019
      • Reply
    • Same!! Second year in a row now. Baking pumpkin pie from scratch always had me in a ball of anxiety and a puddle of tears because the product of other recipes never met my expectations. Yet I never gave up. I’m glad I didn’t, because eventually it led me here. Thank you, thank you, THANK YOU!!!

      • — Dorothy Conde on November 27, 2019
      • Reply
  • My dough was not crumbly when it came out of food processor … should I try again??

    • — Lois on November 24, 2019
    • Reply
    • Hi Lois, If it was not crumbly/too wet, I’d try adding another 1 – 2 tablespoons of flour.

      • — Jenn on November 25, 2019
      • Reply
      • Same thing happened to me. Once I added the water to the flour, it turned into the consistency that it’s supposed to be when working on it on the counter top. Is it okay if it comes out like this?

        • — Evelio on November 27, 2019
        • Reply
        • Yes, that’s fine; just keep going.

          • — Jenn on November 27, 2019
          • Reply
  • Can you use the vitamix to make the crust rather than a food processor?

    • — Christine on November 23, 2019
    • Reply
    • I don’t think a vitamix would work, Christine – sorry! But you could definitely do it by hand using a pastry cutter or your fingers.

      • — Jenn on November 24, 2019
      • Reply
      • I used my Vitamix on the pulse cycle, and it worked great! My husband told me it was the best pumpkin pie I ever made. Thank you for this recipe, Jenn. My question is, Can you double the pie crust recipe for two crusts?

        • — Lisa Marie on November 27, 2019
        • Reply
        • Glad you enjoyed it! And, yes, you can double the pie crust recipe. 🙂

          • — Jenn on November 27, 2019
          • Reply
      • Hi Christine! I just made this pie and used my Ninja blender and it worked perfectly so you can definitely use your vitamix!

        • — Mala on November 27, 2019
        • Reply
  • Would love to try this, but is there another item I can use instead of the shortening? I don’t want to buy something for a few dollars and not use it again. Thank you

    • — kate on November 23, 2019
    • Reply
    • Hi Kate, You can replace the shortening with more butter or lard.

      • — Jenn on November 24, 2019
      • Reply
  • Would you make any changes if using a 9″ aluminum pie pan or a 9″ ceramic pie pan? I’m assuming you used glass since that is what is pictured

    • — Lisa on November 23, 2019
    • Reply
    • Hi Lisa, I don’t think you’ll need to made any changes with either of those pie plates but because I haven’t baked this in either of those, just keep a close eye on it. Enjoy!

      • — Jenn on November 23, 2019
      • Reply
      • Thank you for your quick response, ill let you know how they turn out. Happy Holidays to you and your family!

        • — Lisa on November 25, 2019
        • Reply
  • Thank you for doing all of the leg work it takes to find a perfect recipe! My husband requested a pumpkin pie for his birthday and I’ve never made a pie from scratch before. I followed the recipe as written and it was perfect!

    • — Kayla on November 23, 2019
    • Reply
  • Followed the recipe exactly as stated. I had to bake an additional 20minutes for center to be slightly jiggly. Unfortunately when I served the pie the center of pie was creamy-almost pudding consistency. It tasted delicious however no one touched it after the first slice was removed. 😕

    • — BB’s Best on November 21, 2019
    • Reply
    • So sorry to hear that BB — is there any chance you may have made a measuring error?

      • — Jenn on November 22, 2019
      • Reply
    • The same thing happened to me. I added ingredients just as mentioned. I had to bake for nearly an hour more for it to set.

      • — Monique on November 26, 2019
      • Reply
  • Hi! Going to bake this tomorrow and was wondering if any cooking instructions change if I use a disposable aluminum pie dish versus the typically glass? Thank you!

    • — Emily @the_bakersapprentice on November 20, 2019
    • Reply
    • Hi Emily, I don’t think any changes will be necessary. Hope you enjoy!

      • — Jenn on November 21, 2019
      • Reply
  • how would cooking times change for a 5 inch pie? Do you think I could I make (3) 5 inch pies out of this recipe?

    • — Kathleen on November 19, 2019
    • Reply
    • Hi Kathleen, I think this will likely make two 5-inch pies. Not sure about baking time, but it will definitely be less — I’d start checking at 30 – 35 minutes. Please LMK how they turn out!

      • — Jenn on November 20, 2019
      • Reply
  • My oven heats hotter than normal, with the blind baking, do you think bottom of the crust will be overcooked?
    Thanks in advance!

    • — Jessica H on November 19, 2019
    • Reply
    • Hi Jessica, if your oven predictably runs a bit hot, you may want to reduce the oven temperature just a little. Also, if you notice the edges of the crust are getting a little browner than you’d like while the pie bakes with the filling, cover the edges with a little foil like this. Hope that helps!

      • — Jenn on November 21, 2019
      • Reply
  • I want to make a 12 inch pie instead of 9 inch. How much do i add to everything??

    • — Jenny on November 19, 2019
    • Reply
    • Hi Jenny, the math may be a bit of a challenge, but I’d multiply all the ingredients by 1.3.

      • — Jenn on November 19, 2019
      • Reply
      • That’s not how the area of a circle works. A 12-inch pie is about twice the size of a 9-inch pie. (Pi*radius^2) Double the ingredients!

        • — Ashley on November 25, 2019
        • Reply
        • You’re right Ashley — clearly Math was not my strong suit! Jenny, I hope you see this prior to baking the pie – sorry (and thank you Ashley)!

          • — Jenn on November 25, 2019
          • Reply
  • Love this recipe. I made it twice, once with the black pepper and once without. I prefer it without. The pepper left an after-taste that I didn’t like. Will make this over and over again.

    • — Kristen Shand on November 14, 2019
    • Reply
  • This was my first ever time making pumpkin pie and pastry and it turned out absolutely perfect! Hosted a thanksgiving for uni friends in New Zealand and wanted it to be great and it did not disappoint!! So good!

    • — Morgan on November 10, 2019
    • Reply
  • I’ve made this recipe several times and my husband, who is a self-proclaimed pumpkin pie connoisseur, said it is the best pumpkin pie ever. His mom was a professional baker, and he even says it’s better than hers! I have a question though. I’d love to make this into mini pies using a muffin tin. Would you recommend still blind baking the mini crusts? Any suggestions? Thank you so much for a husband-approved recipe!

    • — Lauren on November 5, 2019
    • Reply
    • Wow- that’s a high compliment- so glad this was a hit!! Yes, if you’d like to make mini versions of this, I would still blind bake the crust(s). Please LMK how they turn out! 🙂

      • — Jenn on November 5, 2019
      • Reply
  • This was my first, PERFECT, pumpkin pie! I had grown pie pumpkins in my garden and wanted to use them in making a pie. The last pie I made was edible, but the crust a little raw and having beaten everything with my mixer, the top of the pie looked cruddy with air bubbles. Following all the suggestions here gave me the perfect pie, and I was thrilled (so was my husband).

    • — Linda Mehus-Barber on November 2, 2019
    • Reply
  • Love, love, love this recipe! It was my first attempt at a pumpkin pie, and it did not disappoint. I have made other pie doughs in the past, but this one is a keeper, the shortening made all the difference! So flaky and crispy, not soggy at all!

    The first time I made this pie was for Canadian Thanksgiving/my birthday, and the stated baking time was not quite long enough for me, so the centre was not completely set. We just scraped it off and ate the rest! The second time, I baked it closer to 75 to 90 minutes, and it was much better. I’m currently making it a third time for our family dinner tonight (pumpkin goes with spaghetti, right?).

    I love the addition of the pepper, which adds a subtle flavour and isn’t too overpowering. I’ve never tasted pumpkin pie filling like this. I feel like every pumpkin pie before this one was bland and underwhelming!

    This recipe will stay in my repertoire for years to come! Thank you for sharing it with us 🙂

    • — Samantha on November 2, 2019
    • Reply
    • I also increased the amounts of the pie dough by 25% since I found that I had trouble rolling without going too thin. Works perfectly now!

      • — Samantha on November 2, 2019
      • Reply
  • This was the best pumpkin pie I’ver ever made or eaten. My family loved it. Making another one now for my Dad. All your recipes are FANTASTIC! I have your cook book, are you planning on another in the near future?

    • — Kim on October 25, 2019
    • Reply
    • So glad you enjoyed the pie and that you like the recipes! 🙂
      Don’t know for sure whether or not I will write another cookbook — still pondering — stay tuned!

      • — Jenn on October 28, 2019
      • Reply
      • I have made this recipe three times in the past month and reccomend It to everyone!!!!!!! Best recipe ever!!!
        If I’m making more than one pie, should I up the baking time for the crust or will it be the same?? Thanks!

        • — Stella on November 26, 2019
        • Reply
        • Glad you like this, Stella! It may take another minute or two for the blind baking step, but the difference will be negligible.

          • — Jenn on November 26, 2019
          • Reply
  • Hi Jenn,
    I often make your recipes, but this is the first review from me.
    I admit I was lazy and used a good quality frozen crust. However, I followed the rest of the recipe to the letter. So glad I did because this pie is perfect!
    Thank you for all your efforts to produce this incredible pie.

    • — Jackie Murrie on October 24, 2019
    • Reply
  • Great recipe!, I’ll for sure do it many times this fall.

    Jenn, quick question: if I have some filling left, how long could I keep it refrigerated for?. Or I have to use it right away? Thanks 🙂

    • — Carol on October 18, 2019
    • Reply
    • Glad you liked it, Carol! I would guesstimate that you could store the filling in the fridge for 2 to 3 days.

      • — Jenn on October 20, 2019
      • Reply
  • Excellent! My new go-to pumpkin pie recipe. I used my own pie crust recipe and I forgot to add the flour to the filling but oh my goodness it still came out so good! My brother who was a baker even complimented on how good it was.
    Thumbs up on this one!

    • — HH on October 17, 2019
    • Reply
  • Perfect!

    • — Dina on October 15, 2019
    • Reply
  • I honestly never leave reviews on anything, but this is absolutely the most foolproof pumpkin pie recipe. As someone who has never baked one before, I was nervous about having it crack or not set up right, but it was perfect.

    Because I used premade crust instead of my own, it yielded 2 pies rather than 1, but that’s definitely not a problem. My family ate it aaaaallll and asked for the second pie.

    • — Erin on October 15, 2019
    • Reply
  • this really was the best pumpkin pie recipe ever!

    • — kate on October 14, 2019
    • Reply
  • Made it for our Canadian Thanksgiving dinner and all agreed it was the best pumpkin pie ever! The only thing I changed was to have a graham cracker crust. It was all gone before I knew it! Thanks for your great recipes Jenn. They always turn out great.

    • — Eva on October 14, 2019
    • Reply
  • Sorry, too eggy.

    • — TLB on October 14, 2019
    • Reply
  • Hi Jenn – This is actually the first pie I ever attempted making & the reassurances you include in the instructions made such a big difference. Thank you for creating a recipe that’s so delicious & easy to follow.

    I want to make this for someone who’s allergic to dairy & wheat. Is there a way I can modify this recipe to accommodate those allergies?

    • — Lily on October 14, 2019
    • Reply
    • Hi Lily, Glad you liked this! I haven’t made this dairy or wheat-free so it’s hard to say for sure. You could try a dairy-free alternative for the evaporated milk–something like soy or almond milk. I’m not sure it would bake up perfectly, but it’s worth a try. Also, you’d need to replace the flour in the filling with gluten-free flour. Last, you could try using a store-bought gluten-free pie crust instead of preparing your own. Please LMK how the pie turns out if you make all these adjustments!

      • — Jenn on October 14, 2019
      • Reply
  • Hi Jenn, I need to make two pies. Would it work to just double the crust and custard recipes? Or will it be better to make it twice? I know baking can be a bit finicky when doubling. Thanks!

    • — Jane on October 11, 2019
    • Reply
    • Hi Jane, You’re right that baking can get dicey when you multiply recipes, but I think you can get away with doubling this. Hope you enjoy!

      • — Jenn on October 13, 2019
      • Reply
    • Can you freeze this pie? Any recommendations on thawing or packaging for freezing?

      • — Cindy on November 2, 2019
      • Reply
      • Yes, Cindy, you can freeze this. See the bottom of the recipe for Freezer-Friendly instructions. 🙂

        • — Jenn on November 2, 2019
        • Reply
  • Can I use pumpkin pie spice instead of the cinnamon, ginger, nutmeg, cloves ? If so how much pumpkin pie spice can I use in place of the other spices?

    • — Danielle C on October 7, 2019
    • Reply
    • Hi Danielle, Yes — you’ll need a total of 2 3/4 tsp. Just make sure you still add the pepper that the recipe calls for. Enjoy!

      • — Jenn on October 8, 2019
      • Reply
      • My first and perfect pumpkin pie!! Delicious! My family loved it! Thanks for sharing your recipe!

        • — Laura on November 4, 2019
        • Reply
  • I have a question – does the pie crust come out overdone?

    • — JP on October 6, 2019
    • Reply
    • No 🙂

      • — Jenn on October 7, 2019
      • Reply
  • I have made lots of pumpkin pie but never came out as pretty as this one. I have never made a crust and this one was perfect. Will always use it. Thanks Jenn

    • — Tammy Pierce on October 5, 2019
    • Reply
  • I made this today, it was devoured before it should have properly cooled.
    My great nephew was the culprit, he loved it!,

    Thank you for sharing,


    • — Dave on September 28, 2019
    • Reply
  • It was just ok. We recently moved, and I could not find my old faithful pumpkin pie recipe. My husband ate a piece, and instantly questioned the taste. It was a passable pie, just not as great as the recipe we usually use. Sad to have made two of them with one to give away, as now I feel a little self conscious. Lol “My usual one is better, I promise!”

    • — Ciara on September 17, 2019
    • Reply
    • Maybe you could share your recipe.


      [email protected]

      • — Ferne on October 9, 2019
      • Reply
    • You sound insecure in your own cooking abilities, maybe everyone was just used the bland taste of your “old faithful” pie and never tasted an actual tasty pie, have you ever thought about that Ciara?

      • — Annie on October 23, 2019
      • Reply
      • This snarky comment is unnecessary. To each their own.

        • — Melissa on November 18, 2019
        • Reply
    • Maybe it was the black pepper. I have not made this pie yet, but I would leave out the black pepper. Even 1/8 tsp. can be powerful and I have never seen another pumpkin pie recipe that included black pepper.

      • — Liz on November 22, 2019
      • Reply
  • Fantastic. I used the Tenderflake deep pie crusts, doubled the recipe to make two pies and was heavy-handed with the spices as we like a full-flavored pie!

    I did blind bake the pie crusts for about 13 minutes until they felt done but had covered them for the first 10 min with foil and beans as weights so they were not overly brown when I poured the custard in. Although the tenderflake was deep dish crust, it’s never as deep dish as a homemade crust in a pie plate so we had extra custard so I poured in ramekins for single-serve pumpkin custards and made 3 of them. I put them in with 25 min left in the pie baking time.

    I set the timer for 50 minutes but left it in for another 7 minutes and when I went to take it out, the middle barely moved. When we cut it, it was still warm but cut very cleanly and the texture for us was perfect — the custard was completely set and stood up well on the plate. Texture-wise for us it was excellent.

    I don’t need to buy pies for Thanksgiving! This was awesome.

    • — Vma on September 14, 2019
    • Reply
  • Thank you very much! My husband said it’s the most delucious pumpkin pie he has eaten!

    • — Svetlana on August 11, 2019
    • Reply
    • 🙂 So glad you both enjoyed!

      • — Jenn on August 12, 2019
      • Reply
  • 5 stars delicious! I only made the filling and replaced the evaporated milk with lactose-free 10% cream. It baked well in a greased dish and satisfied my sweet pumpkin craving in a short period of time.

    • — Julie EF on January 11, 2019
    • Reply
  • This recipe is the BEST !! I have always hated that the bottom of the a pumpkin pie was under cooked and soggy. This recipe has you cook the pie shell first !! Genius !!

    • — Danaengle on January 7, 2019
    • Reply
  • this is the best pumpkin pie i’ve ever had. everytime i make it( which is at least once a month) i get outstanding compliments. never again will you look for another pumpkin pie recipe.

    • — amanda on December 30, 2018
    • Reply
  • This is the first pumpkin pie I have ever made and, I have to say, the most delicious pumpkin pie I have ever tasted! Thank you for a winning recipe. This was a hit!

    • — Erica on December 25, 2018
    • Reply
  • This is my go-to recipe every Thanksgiving! Comes out perfect every year!!

    • — Lynn on December 20, 2018
    • Reply
  • I’d like to use freshly grated nutmeg. Should the amount be reduced?

    • — Maret on December 20, 2018
    • Reply
    • Hi Maret, I’d suggest about 1 – 1.5 tsp. fresh nutmeg. Hope you enjoy!

      • — Jenn on December 21, 2018
      • Reply
  • Hello! I’ve made this pie three times now, they’ve all turned out very good. I’ll be making it again for Christmas. Thank you for the wonderful recipe.

    I’m also planning on making mini pies (5” aluminum pie tin) for My coworkers, any idea on how many mini pies I can get from your recipe?

    • — Dawn M on December 19, 2018
    • Reply
    • Hi Dawn, glad you enjoyed this enough to make it for your co-workers. I would guesstimate that you’d be two 5-inch pies from this.

      • — Jenn on December 21, 2018
      • Reply
      • Taste of the pie filling was good, but cooking time was way off. Baking a crust for 40 minutes is too long, then baking the whole pie for an additional 60 minutes was way too much time. The pie did not set after 60 minutes , I had to bake my pie an additional 45 minutes. So a total of 2.25 hours is too much time to bake a pie. Very disappointed, the crust was overbaked .

        • — Sonia on August 19, 2020
        • Reply
  • flavor was good-but cooking time was way off- first one was very undercooked using recommended time and oven temperature, second was was better using libby’s pumpkin pie cooking time! 325 degrees does not work!

    • — ann on December 2, 2018
    • Reply
    • Help! Can I use half & half instead of evap milk?

      • — Annie B. on November 26, 2019
      • Reply
      • Hi Annie, It should work, although I can’t guarantee the top won’t crack (if it does, whipped cream will solve the problem!).

        • — Jenn on November 27, 2019
        • Reply
  • I have never made a pie from scratch since I always thought it was easier just to buy the frozen crust but boy am I glad I took a chance with this recipe! It was so easy to make and came out not only beautiful but it tasted amazing! Everyone was saying how good it was and how flaky the crust was, they just couldn’t believe I made it. I also made the perfect apple pie and that was just mind blowing! I just made the tres leche cake and thats soaking as we speak. I love every recipe i try from Jennifer! AMAZING! I wish I could rate it higher than the 5 stars!

    • — Cathy on December 1, 2018
    • Reply
  • I have been cooking/baking for my entire life, 50+ years. I followed your recipe exactly as you wrote it. Pie weights and all. While the flavor of this pie was very good, the texture not and crust hard. Adding the two tablespoons of flour to the filling causes it to be too thick and not a creamy consistency as one would expect in pumpkin pie. It is like adding too much flour to making gravy; it goes from gravy to pudding. It did solve any cracking problems, but it ruined the consistency and creaminess of the pie. I would rather have some cracking and just cover it with whipped cream and yet it be smooth and creamy as it should. Also, an all shortening based pie crust is much lighter and flakier than most all butter. Then you had us bake the crust first for 40 minutes, then another 60 with the filling. That is nearly two hours. The crust was light golden for me, as I covered the ends with foil, but all that heat from baking for so long made it hard as a rock. My pie looked exactly like yours, I even had the same pie plate, but I was embarrassed on the end result for my guests. It was not creamy like pumpkin pie should be, and the crust was hard. Honestly, it was the worst pumpkin pie I ever had.

    • — Lori on November 29, 2018
    • Reply
    • Whatever you say. Over 100 people disagree with you, including me, so maybe you should question your “50+ years” of cooking experience.

      • — Shari on October 23, 2019
      • Reply
      • What’s the deal? This has always been a place where cooks could freely express different experiences and opinions without getting put down in return. Let’s keep this a friendly place where we can enjoy each other’s company.

        • — Joni on November 8, 2019
        • Reply
  • This definitely is the Perfect Pumpkin Pie! I first made it for a work potluck Thanksgiving and, afterward, people stopped by my office to say how good it was. One person even asked if I’d make another one for her Thanksgiving dinner!
    I did make 1 intentional change though – I cut the sugars in half and it still turned out amazing. One unintentional change was that I didn’t have quite enough ginger and was completely out of nutmeg – and it was amazing!
    Thank you for creating such a delicious pumpkin pie recipe!

    • — Amanda on November 28, 2018
    • Reply
  • Would this recipe work with fresh pie pumpkin? If so, should it be the same measurement as the canned (15 oz.) once you’ve steamed, peeled, and puréed it?

    • — Christopher L Corporandy on November 27, 2018
    • Reply
    • Hi Christopher, A few readers have commented that they’ve used fresh pumpkin successfully, but I’ve never prepared it that way. If you use it, you’d need the same amount as the canned. Please let me know how it turns out if you try it!

      • — Jenn on November 27, 2018
      • Reply
  • I made this recipe for Thanksgiving and it really is the most Perfect Pie Recipe that I’ve ever had. Thank you for sharing!

    • — Nicole on November 26, 2018
    • Reply
  • This is amazing! My first pie in 10 years and it came out perfect!
    I did add more 2-3 tbsp more water than the recipe suggested, but that might be because I followed it loosely in the beginning, going by feel rather than always letter.

    Thank you Jenn!

    • — Dmitiry Litvak on November 25, 2018
    • Reply
  • Everyone in my family raved about this pie. The crust was delicious and the custard savory and not too sweet. I thought I should’ve baked it longer since the center seemed a bit loose when I cut into it. It was definitely a Pinterest-pretty pie. Thanks for sharing!

    • — Beth on November 25, 2018
    • Reply
    • Can you use a kitchen aid mixer instead of a food processor?

      • — Melinda on November 24, 2019
      • Reply
      • Hi Melinda, I wouldn’t recommend a mixer, but it’s perfectly fine to cut in the butter and shortening into the flour mixture by hand. Hope you enjoy!

        • — Jenn on November 25, 2019
        • Reply
  • We are a family of bakers and expectations are always high for the dessert table at Thanksgiving. This pumpkin pie turned out perfectly and was a huge hit–I’m now the designated pumpkin pie-maker thanks to this recipe!

    • — Alyse on November 24, 2018
    • Reply
  • If I could rate this a million stars, I would!!! This was the best dessert I’ve ever tasted. I am not a baker and am just now (at 24) slowly starting to cook and this was my first attempt at a pie. It came out perfect. Everyone loved it and there was nothing left for the next day. I’m almost afraid to try it again because I’m worried it won’t come out perfect like it did yesterday! Thank you for all your work on this, I’m so glad I chose your recipe over the literal thousands out there. And thanks for making me feel like a real baker!!

    • — Razan on November 23, 2018
    • Reply
    • Jenn, you’re Perfect Pumpkin Pie is the absolute best. I never left a review when I first tried your recipe because I never usually do, even on recipes I absolutely love but I decided I needed to on this one. I have a pumpkin pie baking in the oven right now as we speak in the middle of July where the weather here is 100+ degrees outside and baking shouldn’t even be an option. I’ve been using your recipe for the last few years and get raves about it from everyone. My co workers have even asked me to bake a few pies because they want to buy my baked goods. I always refuse as I only enjoy baking for my own personal delight and not for profit. My fiancée also thinks I’m nuts for making pumpkin pie in March, & July. I can’t help it. It’s the best pumpkin pie I’ve ever made and ever tasted. I’ve shared your recipe with friends and co-workers as well. Other reviewers who think the crust is too hard or the custard isn’t smooth enough, get over your exaggerated claims of being a pumpkin pie connoisseur because this recipe is PERFECT! Thanks again!

      • — May S. on July 27, 2019
      • Reply
      • So glad you enjoy it May — thanks for taking the time to leave a review! 🙂

        • — Jenn on July 27, 2019
        • Reply
  • This is now my favorite pumpkin pie recipe and my favorite site for no fail recipes. The crust turned out great and the pie looked beautiful! (No cracks!!). It took longer to bake by about 10 minutes.

    • — gearbetty on November 23, 2018
    • Reply
  • Five stars!! This pie was a hit for thanksgiving! My guests raced over the flavor, and it was easy to make. You will need a deep dish pan however. My creation yielded two normal pie crusts, which was fine by me!

    • — Kaavee on November 23, 2018
    • Reply
  • This pie was fabulous. I am not a baker but I followed it exactly. It took longer to bake but possibly due to my ceramic plate. I’m making it again because it was such a hit!!

    • — Janet B on November 23, 2018
    • Reply
  • The most delicious pie recipe ever.

    • — Janet on November 23, 2018
    • Reply
  • I just served this for Thanksgiving dinner dessert. Bar none, my guests said this was the best pumpkin pie they had ever had. A guest who has worked with Jacques Pépin in the past said it was the best she’d ever eaten! It came out as a perfectly light delicious custard with an incredibly deep flavor. Brava!

    • — Thomas Betts on November 22, 2018
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  • I made your perfect pumpkin pie recipe for turkey day today and I have to say it is EVERYTHING you said it was!! I’m a 63 year old male and made a bunch of pumpkin pies over the years. Growing up dad always made pies, Ma made everything else. Ma lacked patience I found….pies are NOT easy first few times, but you get a feel for it. Dad showed me how at age 14 and I’ve been baking/cooking ever since. I like your food processor dough and at the point you said Trust me, it looks wrong, but it will form into a ball…..of course I trusted you, chuckling to myself thinking this is real different, I’ll bet it’s going to be incredible…..and dang Jenn, I dumped it out of processor onto my board and darned if the pile of crumbs didn’t form right up into a ball, just like you said. I wrapped it & fridged overnight….finished it today…..noticed the marbling, just like you said…and the custard was so simple and SO FLAVORFUL…I THOUGHT your spice mix really brought out the pumpkin flavor, some recipes over power the delicate pumpkin but yours made it shine through! Took it out of oven just like you said, center slightly jiggles! It cooled all afternoon and was the PERFECT DESSERT for today’s feast!!! It setup just like you said, and NO CRACKS….mine usually had the infamous crack….. Your recipe is truly a keeper!!! EXCELLENT WORK perfecting this traditional but tricky pie! Thanks for all your hard work experimenting to perfect this recipe!!! I was so pleased with your recipe I’ve already shared it with my great pie making sister-in-law. So Jenn I just wanted to say THANK YOU for the recipe and all your hard work perfecting it!!!

    • — Don Burns on November 22, 2018
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  • Just have to say….nailed it! This was the perfect pumpkin pie and I appreciate all of the work you put in perfecting it! It had great taste, a wonderful texture, awesome flavor and yes…no cracks! Thank you for sharing! 🙂

    • — Paco on November 22, 2018
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  • Huge hit at Thanksgiving! Some friends wanted to know how big the pie pumpkin was that I used! They were shocked to find out the truth. The spices are wonderful and the texture was magnificent! I made it exactly as written.

    • — Jenn P on November 22, 2018
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  • Thank you Jenn…for helping me make my first pumpkin pie. I’m also making your mashed potatoes, sweet potato casserole and your cranberry sauce is already chilling. Happy Thanksgiving to you and your family.

    • — Amy L. on November 22, 2018
    • Reply
    • Thanks Amy – Hope you and your family have a wonderful Thanksgiving! 💗

      • — Jenn on November 22, 2018
      • Reply
  • I made this the day before Thanksgiving, and my sister and husband wanted a piece. The two of them said unequivocally, this was the absolute best pumpkin pie they’d ever eaten. My sister fancies herself a connoisseur of pumpkin pie, so this is high praise. In fact, she wanted me to print the recipe, so she could laminate it, and I’d be sure not to lose it. Thank you!

    • — Susan Walsh on November 22, 2018
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  • Timing was off for me, I had to cook it for an extra 30 minutes. Smells amazing though and can’t wait to cut into it on Thanksgiving!

    • — Callie R on November 21, 2018
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  • I made your perfect pumpkin pie recipe today. I followed your recipe exactly and was so delighted with the outcome. The crust was buttery and golden and the filling was delicious. This will be my go-to pumpkin pie recipe forever. Love it! Thank you so much!!!

    • — Janice koch on November 21, 2018
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  • It is Wednesday night, Thanksgiving Eve, and this pie is half-eaten! I gave permission to “taste” it while it was still warm. Oh my, this is the best pumpkin pie I’ve ever made and/or tasted. I’ve been cooking Thanksgiving dinners for fifty years, so I’ve tried tons of recipes. I don’t even care for pumpkin pie, but the texture and flavors of this are just fantastic. To be honest, I had already made my favorite pie crust and frozen it, but it’s quite similar to the one in this recipe. My son immediately commented on the slightly different flavor of the spices, and he and my husband agreed that this is by far the best. I’m so glad I tried it and plan to make it again for Christmas. Thank you so much for sharing it!

    • — Mary on November 21, 2018
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  • Hi Jenn! This looks delicious! This is my first attempt at making pie. The only pie pan I could find was a dark metal deep dish pan. Would you adjust anything about the cooking times for a dark coated metal pan?

    • — Ruby Tollman on November 21, 2018
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    • Hi Ruby, It should work fine as is. Enjoy!

      • — Jenn on November 22, 2018
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  • I followed the recipe but I the timing was way off. I had to keep the pie in the over for 2 hours on 325degrees. I am still not sure if it is set. The crust looks great, but not sure why it took over 2 hours to cook.

    • — Jenni on November 21, 2018
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  • About to try this recipe. Have you had anyone substitute coconut oil for the shortening? I’m not a fan of it, so I don’t have any.

    Thank you,

    • — Laura on November 21, 2018
    • Reply
    • I haven’t tried it, Laura, but I would just use more butter if you don’t have shortening. Hope that helps!

      • — Jenn on November 21, 2018
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  • Hi Jenn, I’m dairy-free, so do you think I could substitute almond milk for the evaporated milk? Thank you!

    • — Jessica on November 21, 2018
    • Reply
    • Hi Jessica, I haven’t tried it so I can’t say for sure if the pie would bake up perfectly but I think it would work.

      • — Jenn on November 21, 2018
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  • I apologize if this question was already asked but I use a frozen pie crust that states for filling pie like pumpkin pie, it does not have to be baked first. Should I follow the directions as indicated on the frozen pie crust or should I still blind bake the crust? Also, which oven setting would you suggest that the pie be baked at, convection bake or regular bake? Thank you!

    • — Eve on November 20, 2018
    • Reply
    • Hi Eve, I would still blind bake the crust first to dry it out – 10 to 15 minutes at 350 should do it. I’d use the regular oven setting. Hope that helps!

      • — Jenn on November 20, 2018
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  • Hi,
    Looks YUMMY! Question: Does this custard recipe fit into a regular store bought pie crust? I don’t have a pie dish and was making my apple pie for Thanksgiving in a skillet.
    Thank you, Heidi

    • — heidi on November 20, 2018
    • Reply
    • Hi Heidi, Is it a deep dish pie crust?

      • — Jenn on November 20, 2018
      • Reply
  • This sounds so delicious!!! But I don’t have a food processor, can I use a blender instead?

    • — Catie Cribbin on November 20, 2018
    • Reply
    • Hi Catie, no problem – If you don’t have a food processor, I actually recommend cutting in the butter and shortening by hand or with your pastry cutter. Hope that helps!

      • — Jenn on November 21, 2018
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  • Question: Your recipe says to follow the instructions on the package for blind baking a store-bought crust. I have a Pillsbury refrigerated crust — the kind that you unroll and put in the pie plate. The package says for a 1 crust pie, such as pumpkin, to NOT prick the bottom and sides; to bake as directed in the recipe. So, does this mean I just follow your instructions for blind baking, i.e. to use the pie weights, etc? Thanks in advance.

    • — SueB on November 20, 2018
    • Reply
    • Hi Sue, I just looked at those directions online and see how that can be confusing. I would not prick it (as per their instructions) but I would blind bake it according to their instructions for a ice cream or pudding filling (not lined with pie weights for about 10 minutes), then fill the pie and proceed with my recipe. Be sure to cover the edge of the crust with strips of foil after the first 15 to 20 minutes of baking as they advise. Hope that makes sense!

      • — Jenn on November 20, 2018
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  • I tried your recipe and it worked like a charm— best pumpkin pie I’ve made yet!

    • — Twen on November 19, 2018
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  • In the oven my pie filling puffed up like a soufflé and then fell causing the filling to have a several ripples in it. I followed the recipe perfectly but can’t figure out what went wrong. Could it be an issue with my oven temperature? If so should I try a lower baking temperature?

    • — Pawan on November 19, 2018
    • Reply
    • Hi Pawan, Because of the eggs, it’s typical for it to puff up and then deflate a little, so a little wrinkling around the edges is normal. I wouldn’t suggest baking it at a lower temp as this one is already baked at a fairly low temperature. You may want to check your oven temp. Here are some tips for doing that.

      • — Jenn on November 20, 2018
      • Reply
  • Can I make the pie crust the day before then fill & cook in crust
    I am concerned about putting the glass pie plate in freezer then in a hot oven, will it crack?

    • — Wendy Lane on November 19, 2018
    • Reply
    • I’ve made this many times and haven’t had a problem with the pie plate cracking, but your method should work. Enjoy!

      • — Jenn on November 20, 2018
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  • Hello! I’m excited to try this pie recipe, I do have a couple of questions though. I don’t think my 9 inch pie plate is deep dish, are there any alterations I should make? Also I do not have a food processor, and generally make my crust with a cutter or in the vitamix. Any tips for executing that well? Thank you!

    • — Katherine on November 19, 2018
    • Reply
    • Hi Katherine, you can use a regular pie plate for this — you will just have some leftover filling and crust. And regarding the crust, it’s perfectly fine to cut in the butter and shortening by hand or with your pastry cutter. Hope you enjoy!

      • — Jenn on November 19, 2018
      • Reply
  • I just notice that my deep dish pie pan is 9.5 inches. Do I make more filling and dough?

    • — Janet on November 19, 2018
    • Reply
    • Hi Janet, That’s what I use so no worries!

      • — Jenn on November 19, 2018
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      • One more question can I freeze the pie crust until I use it for thanksgiving or does the taste and texture chance. Thank you so much for the fast response. I hope you are having a great day.

        • — Janey on November 19, 2018
        • Reply
        • Sure, that’s fine. 🙂

          • — Jenn on November 19, 2018
          • Reply
  • I double checked all of my dough ingredients but it tastes very salty. I only used 1/2 tsp as the recipe calls for and unsalted butter so I’m not sure why. I’m hoping when I bake it this week with the filling that it balances out. We shall see! I always taste the doughs I use for pies and tarts and this one was salty by comparison.

    • — Ruth on November 18, 2018
    • Reply
    • Hmmm — Please let me know how it turns out, Ruth!

      • — Jenn on November 20, 2018
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  • I’ve been thinking about making your perfect filling but, rather than putting it into a pie crust, using an ovenproof baking dish instead. Do you think it would work? And could it be frozen?

    Thanks so much.

    • — Mary on November 18, 2018
    • Reply
    • Sure, Mary – I’d use an 8-inch square (or equivalent) dish and, yes, I do think you could freeze it.

      • — Jenn on November 18, 2018
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    • Thanks a million, and Happy Thanksgiving to you and your family. And thanks for all the wonderful and new go-to recipes. I love your book and your blog.

      • — Mary on November 18, 2018
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  • Hi Jenn!

    I have seen in some recipes that they say to heat the pumpkin and spices on the stove prior to adding the evaporated milk and putting it in the pie. They say it gives it a more “real pumpkin” taste and enhances its blend with the spices. Would you recommend doing this? Thanks!!

    • — Tara on November 18, 2018
    • Reply
    • Hi Tara, I don’t think it’s necessary here but it certainly won’t hurt if you want to give it a shot. I’d love to know how it turns out if you try it that way. 🙂

      • — Jenn on November 18, 2018
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  • Hi! I live in Colorado and was wondering if you have any recommended changes for high altitude baking? Looking forward to trying this recipe!

    • — Elsie on November 18, 2018
    • Reply
    • Hi Elsie, I don’t have any experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy if you make it!

      • — Jenn on November 18, 2018
      • Reply
  • Can I use all spice instead of nutmeg?

    • — Nat on November 17, 2018
    • Reply
    • Sure, Nat – that’s fine.

      • — Jenn on November 18, 2018
      • Reply
      • Jenn,

        Can we make this pie a day before and if so, should we store it in the fridge or at room temperature? Thanks!

        • — Mary on November 27, 2019
        • Reply
        • Sure, Mary. I’d refrigerate it and then bring to room temperature before serving.

          • — Jenn on November 27, 2019
          • Reply
  • Is it ok to substitute butternut squash purée for the pumpkin?

    • — Debbie Roche on November 16, 2018
    • Reply
    • Hi Debbie, I haven’t tried it but it should work. Please let me know how it turns out if you try it.

      • — Jenn on November 18, 2018
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  • Thank you for this beautiful recipe, Jenn! I am such a huge fan of yours.

    I have a 9″ x 2.5″ deep-dish pie plate. Should I make 1.5x the filling recipe and cook longer? Will I need more dough also?

    Thank you in advance!

    • — Lisa on November 15, 2018
    • Reply
    • Hi Lisa, The recipe actually calls for a deep-dish pie plate so you’re good to go. 🙂

      • — Jenn on November 15, 2018
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      • Excellent! Thank you so much! I’ll come back with additional comments and stars once we’ve devoured it! 😁

        • — Lisa on November 15, 2018
        • Reply
  • Hi Jenn,
    Looking forward to trying this recipe. Don’t know if you remember me, I did your hair and makeup a few years ago for a shoot at your house. Hope you have a great holiday.

    • — Roosevelt Oxendine on November 14, 2018
    • Reply
    • Of course I remember you, Roosevelt! How nice to hear from you! Hope you love the pie. 🙂

      • — Jenn on November 14, 2018
      • Reply
  • I want to make this for Thanksgiving! It looks delicious. How much pumpkin pie spice can be used to replace all the spices(cinnamon,ginger,nutmeg,cloves)?

    • — Al123 on November 13, 2018
    • Reply
    • Hi, You’d need a total of 2 3/4 tsp. Just make sure you still add the pepper that the recipe calls for. Enjoy!

      • — Jenn on November 14, 2018
      • Reply
  • Just followed this recipe and it was delicious!!! Best pumpkin pie I’ve ever had. Thank you!!! 😘😘😘

    • — Keyla Wells on November 13, 2018
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  • The pie baked perfectly. It was very creamy, however my family did not like the flavor of the cloves an pepper can thes 2 spices be omitted

    • — Teri on November 12, 2018
    • Reply
    • Sure, Teri – that should be fine. 🙂

      • — Jenn on November 12, 2018
      • Reply
  • Hi Jenn,
    I have a quick question regarding a suggestion on a food processor. I need to replace my old Cuisinart from many years ago and am wondering if you have a particular model/manufacturer that you like? Thank you so much for your wonderful, trustworthy recipes ~ they are consistently my “go to’s”!

    • — Mary Jo on November 7, 2018
    • Reply
    • So glad you enjoy the recipes and consider them as “go to’s!” I have a Cuisinart 14-Cup Food Processor and I love it. 🙂

      • — Jenn on November 7, 2018
      • Reply
  • I would like to try this pumpkin pie filling but would prefer to make a gingersnap or graham cracker crust. Do you think I need to make any adjustments to the filling or baking time?

    • — Karen Auerbach on November 5, 2018
    • Reply
    • Hi Karen, I think either a gingersnap or graham cracker crust would work here but keep in mind that the first step of baking the crust (before adding the filling) will definitely be a lot quicker than that of the pastry crust. I’d love to hear how it turns out!

      • — Jenn on November 6, 2018
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  • Can you use a 9 1/2 x 1 3/4 inch pie plate for this recipe?

    • — Cindy on November 2, 2018
    • Reply
    • Yep, that’s the perfect size. 🙂

      • — Jenn on November 2, 2018
      • Reply
  • Outstanding! Made this for coworkers today and they LOVED it! It’s so perfectly spiced and the black pepper left them wondering what magic I put into the pie! Perfect recipe!! Can’t thank you enough!!

    • — Amy on October 18, 2018
    • Reply
  • I have never made pumpkin pie before and was a bit nervous seeing all the options out there. I made this recipe exactly as directed (using a pre-made frozen crust that didn’t require pre-baking) and it turned out beautifully!!! I made it as a treat for a friend who just gave birth and she loved it! Thank you so much for sharing this recipe. I see no need to search for any other pie recipes. This is a definite keeper😊

    • — Michele on October 18, 2018
    • Reply
  • Hello!! It will be my first attempt in baking a pumpkin pie and this recipe seems to be the best one!! I wanted to ask you if I can use fresh pumpkin insted of canned. If yes, then should I do something differently?
    Thank you in advance!

    • — Katerina on October 17, 2018
    • Reply
    • Hi Katerina, A few readers have commented that they used fresh pumpkin successfully, but I’ve never prepared it that way. Please let me know how it turns out if you try it!

      • — Jenn on October 18, 2018
      • Reply
  • Just bought your cookbook after finding and making so many of your recipes found on the web. Your instructions are always crystal clear and everything is always delicious! I made this pie last year and it turned out great. Can’t wait for your next book!

    • — Caryn on October 14, 2018
    • Reply
    • ❤️

      • — Jenn on October 14, 2018
      • Reply
  • Made this yesterday, and although I made a few small changes I can honestly say this is one of the best pumpkin pies I have ever made. The custard is sweet (but not too sweet), creamy and perfectly spiced. Blind baking the crust keeps the bottom crispy and deliciously flaky. The top only had one small crack in it, probably from cooling too quickly.
    The changes I made: Using a combination of 1/2 whipping cream and 1/2 milk instead of evaporated milk, only because I didn’t read the recipe close enough before I went shopping; and using 1/4tsp nutmeg instead of a 1/2 tsp (I don’t like nutmeg very much) and subbing it out for 1/4tsp allspice. The last thing I did differently was to use freshly roasted pumpkin from my garden instead of canned. Not sure how much of a difference that made, but the whole thing turned out absolutely scrumptious.
    This pie is a definite winner. Thanks for this recipe!

    • — Kelsey on October 13, 2018
    • Reply
  • Can I substitute the dough crust for a gram cracker crust?

    • — Monica on October 12, 2018
    • Reply
    • Sure, Monica, that should work. 🙂

      • — Jenn on October 12, 2018
      • Reply
  • This pie recipie was pretty easy to do.
    Although I followed the recipie I didn’t allow time to refrigerate and so it was a little sloppy coming out of the pie plate. The taste was great but definitively needed to be in the fridge prior to serving to set up.

    • — Maria morell on October 9, 2018
    • Reply
  • What temp?

    • — Ash on October 7, 2018
    • Reply
    • Hi Ash, The crust gets baked at 375°F and the filling gets baked at 325°F. : It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Hope you enjoy!

      • — Jenn on October 7, 2018
      • Reply
  • This looks fabulous! I love the photos, too. Can you make this pie ahead of time or freeze this pie? Thank you 🙂

    • — Carol on October 2, 2018
    • Reply
    • Yes, Carol, it can be frozen. Scroll down to the bottom of the recipe and you’ll find freezer-friendly instructions. Hope you enjoy!

      • — Jenn on October 2, 2018
      • Reply
  • Could you help with how to best measure 6.5 Tbsp of cold hard butter accurately? Where I live butter is sold in 1lb bricks. I’m used to baking with weight measurement as baking is a much more exact science that cooking. I’m afraid if I eyeball it the pastry won’t work out. Your advice is appreciated. Thanks.

    • — Lee on October 2, 2018
    • Reply
    • Hi Lee, 6.5 Tbsp. of butter is the equivalent of 90 grams. (And the recipe has metric conversions, so I think that will help you. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.

      • — Jenn on October 3, 2018
      • Reply
  • I’m looking forward to trying this. If I’m using a premade store bought frozen crust would I need to prebake the crust before filling? Thanks 🙂

    • Yes, Danielle, you should prebake it. Just follow the prebaking instructions on the package. Hope you enjoy!

  • Can i leave out the flour in the filling? or substitute it with something?

    • Hi Dan, I’m always hesitant to suggest alterations to this recipe as pumpkin pie can be pretty finicky. That said, I believe that you could use cornstarch in place of the flour, but you’ll need less – maybe just 1 Tbsp. I’d love to hear how it turns out if you try it with cornstarch!

  • How necessary is a food processor? I only own a KitchenAid stand mixer, unfortunately. Is there any way around the food processor for making the crust? Thanks.

    • Hi Sabrina, it’s perfectly fine to cut in the butter and shortening by hand. Hope you enjoy!

  • I am looking forward to trying this pie for our Thanksgiving this year. You list Large Eggs in the ingredients. Do you use Large eggs or XL eggs, or would it matter? Thanks, this pie looks wonderful and the instructions and pictures are very helpful.

    • Hi Cathy, I use large eggs – not XL. It does make a bit of a difference. Hope you enjoy the pie!

  • I am getting ready to attempt to make this pie. I am the worst baker I know so I need help! I do not have a deep pie plate. it is only 1.25″ deep. Do you have any suggestions to accomodate this situation?

    • Hi Michele, YOu can use a standard pie plate like yours – you will just have some leftover filling and crust :). Hope you enjoy!

  • My family loves pumpkin pie. I HAD my favorite recipe for pumpkin pie that I baked for Thanksgiving every year until I found your PERFECT pumpkin pie last year. (Now this is my favorite recipe). Your recipe is so delicious, just perfect and was a big hit last Thanksgiving dinner. Everyone loved it. I even baked 4 more pumpkin pies the next day for my neighbors. I give a 15 out of 10 score for this PERFECT recipe.😀

  • This was truly the perfect pumpkin pie. I generally do not enjoy pumpkin pie but my family likes the occassional slice of pie. The recipe was very easy to follow and there wasn’t a single thing I would change except next time I will make two. The pie disappeared quickly between my husband and I. In fact, there wasn’t any left for the next day. This recipe encouraged me to sign up for your newsletter! Thank you for such fantastic recipes!

  • This was SOO delicious. The flavor was spot on and I absolutely loved it! It received rave reviews from the guests at my Thanksgiving.

    That being said the center did not cook very well. I followed the directions almost to the letter – I did not TENT with foil – but I did bake it according to the instructions. I had seen in another recipe, that you can cook the pumpkin pie filling on the stove-top for a little while before baking. I might try that next time, and lend my results.

    All in All, I will be, making this pie again. One guest said, it was reminiscent of the pie that she grew up with!

    Thanks Jenn for an awesome recipe!

  • This pie stole the show at Thanksgiving! I made mine with fresh pumpkin puree and it was delicious. Best recipe I’ve found yet!!

  • Jenn making the pastry now . Do I butter the pie dish before putting the pastry in?

    • Hi LeeAnn, No need to butter the pan. Enjoy!

      • Thank you . I have made probably 100 pies this was the best I have ever made .

  • Can you substitute some of the spices for allspice? How much would you use? Thanks

    • Hi Dawn, You could replace the cloves with allspice or just add 1/8 teaspoon allspice, if you like.

      • Oh ok, so can I just use 1/8 teaspoon allspice instead of any of the spices? I don’t have any ginger!

        • Yes, that’s fine Dawn. 🙂

  • We’re in Australia & I can’t easily buy crisco shortening. Can I substitute lard for the recipe? I can purchase that in the grocery store. This is my first attempt at pie crust so I hope this substitution will work out fine-what do you think? Hoping to attempt for this Christmas dinner.

    • Sure, Tracy – lard will work well. Enjoy!

      • Wow! Well I successfully made my first pie & it turned out awesome. Your pics & write ups are perfect. I love when you say in the one section that “it will seem all wrong” & it did seem wrong but since you had pics & I knew what to do I just continued on step by step & had a really successful pie turn out. My hubby said this was the best pumpkin pie he ever ate. I thought it was amazing & I really couldn’t believe I made it – lol. You’ve helped my confidence in the kitchen so much Jenn – I’m thankful for your website!!!! p.s. the pie crust was a bit finicky & I’m in Australia so the lard was starting to melt while I was trying to get it in the pie dish. It looked a bit more rustic than your picture but it tasted so much better than buying a store bought crust. Thank you!!!

  • I made this pumpkin pie recipe for Thanksgiving. My son, who is a chef said, this was the best pumpkin pie he had ever had. Thank you for a wonderful and very good recipe.

  • I made this pie for Thanksgiving and it was great! My family generally likes the pumpkin pie more heavily spiced so I doubled the spices in the filling. The crust came out really well too! I always struggle rolling out the crust but this on every was definitely my most successful attempt because it was easy to roll out. Thanks for sharing this recipe!

  • Made this pie for Thanksgiving and it was perfect. Pie crust was easy to roll out and the filling wasn’t too sweet and it had a very nice flavor to it.

  • Really enjoyed this pie. The use of an egg and 3 yolks intrigued me — thought it sounded like a genius idea. It was. Texture of pie was firm yet smooth. Texture may also be attributed to using 1 1/4 cups evaporated milk instead of a whole can as many Pumpkin Pie recipes do. Plenty of spice taste. I did increase cinnamon to 1 1/2 teaspoons, and did not include the black pepper (just wasn’t brave enough). I used my own crust recipe instead of the one here. Will make again. Thank you for sharing the recipe.

  • I normally don’t review or rate recipes but I feel this one deserves a rating. I usually follow the directions on the back of the Libby’s pumpkin can but not this year. I wanted the best pumpkin pie recipe that I could find and this is it.
    Now I did try to use already made pie crust and let me say don’t waste your time! To start they didn’t fit my pie pans, they shrunk quite a bit when I baked them. So I gave up and made the pie crust from this recipe as well and I will continue to use this crust recipe for all my pies. Not only was it extremely easy to make, but it rolls out very well. I normally hate making my own crust as it turns out thin and tears easily but not this one, and the blind baking is definitely a must. I will never make another pie without first blind baking.
    I have to be honest I hate pie crust, even as a kid I could not eat it, but I had no problem eating all the good filling; my mom used to get so mad because I would pick all the pecans out of the pecan pie (I ate all the pecans on the pie not just mine… sorry mom) but this year I gave that pie crust a try and I will say I think I am hooked on this one!

  • Best Pumpkin Pie I’ve ever made! Thank you – thank you – thank you Jenn for this fabulous pie recipe!!!
    I followed your recipe exactly (except I forgot to cut the extra dough from the edges, I just folded all under and crimped). In the past, I have always ended up with raw or soggy half cooked pie dough in the bottom of pumpkin pie crust. NOT with this recipe. I bought a pie weight (still not sure if I liked it as it still puffed up on the bottom- will try beans next time) and followed your instructions for baking the crust to a tee. I didn’t have any problem with the sides slumping as others have said because I put my pie plate with pressed in crust in the freezer as instructed. It worked great. No cracks, just a beautiful pie that tasted fabulous. Everyone that had a piece of this pie LOVED it. The crust was perfection too. I think I might be making this crust for all of my pies.
    Thank you again Jenn, for sharing your wonderful recipes with us on your blog! Every recipe I’ve ever made has been a winner.

  • I made 2 of these pumpkin pies for Thanksgiving, and the name is very fitting. Both pies came out perfect! The texture of the pie is smooth, and the flavor is off the hook! The hint of pepper is the secret ingredient, that really enhances the flavor.
    It was fun asking my family to try to guess the secret ingredient. My daughter, who’s a big foodie, actually guessed it!

  • I used this filling recipe and it’s the BOMB! The texture is fantastic and no crack! I love your recipes; everything I have tried so far has been great. (I will try the pie crust too one of these days…. maybe when I retire 😉

    I have one question. Our family loves *very* spicy pumpkin pie – when I first asked my mom for the recipe she said “use the one on the can and double the spices”. I loved the addition of pepper to this one, and the balance of spices you have, and I wanted to make it as written the first time, and it is delicious. But if you wanted to make it spicier, how would you personally tweak the spices? I can’t begin to tell you how many times I have switched up the spices in my pumpkin pies, never to have the exact taste I’m looking for, so I thought I would ask your opinion!

    Thanks again for this yummy recipe! ❤️

    • So glad you’re enjoying the recipes, Betty! If I were going to make a spicier pumpkin pie, I’d use the measurements in this recipe and multiply by 1.5. If you try it, please lmk how it turns out.

      • Good idea, will do. Thank you!

  • I made this recipe and another one for a side by side taste test. This recipe edged out the other but it was close. This recipe has a custard like texture with a balanced yet delicate spice profile. Definitely a keeper. I’ve been asked to see if I could merge the two recipes to capture the top qualities of both. That will be fun. 🙂

  • The flavor of this pumpkin filling is the best ever! Rich and spicy and so simple. Do not leave out the pepper – that little bit of heat (it’s just a little bit) is perfect. I made the pie for Thanksgiving yesterday and it was a big hit. Everyone loved it. My new go to! Thank you.

  • Great

  • I did fine until I pre-baked the crust and the sides shrank into the bottom of the pan and ruined everything. Lucky I had someone else bringing pie over for Thanksgiving!

    • Oh no! I’m sorry you had trouble with the crust, Brian. Did you weight it with dried beans or pie weights?

  • Best pumpkin pie I have ever had, and I don’t really like pumpkin pie!

  • This was my first time EVER baking a pie. The recipe was extremely clear to follow and the pie turned out better than I could have imagined. Absolutely delicious. Thank you so much!

  • Sorry but I can’t seem to find mention of what temp to bake the completed pie at????? Other recipes I gave looked at say to bake at a high temp then reduce after about 15 minutes. What is the direction for your pie?

    • Hi Cindy, The pie bakes at 325°F. It’s in there…paragraph #4. 🙂

  • This beauty just came out of the oven! First time making everything from scratch and I couldn’t have had more helpful instructions!!! Thanks so much for the step by step. Should I refrigerate covered or uncovered? Does it matter??!!! Happy Thsnksgiving!!!!

    • Hi Lindsay, So happy it turned out nicely! I’d cover it loosely with foil. Happy Thanksgiving to you too! 🙂

  • Followed the recipe exactly. Felt that the pumpkin filling was about 20% too sweet for my taste. Still, with whipped cream to temper the sweetness, this was a solid but not the best pumpkin pie recipe I have used. B+

  • Jenn, Thanks for pumpkin perfection! My son requested pumpkin pie to celebrate Thanksgiving this year–he’s never liked it before so I was surprised. We’re living overseas and I left all my cookbooks (and pie plates!) in storage, but found your blog recently. I actually baked this in a 9-inch metal cake pan and it came out great! (Had a little extra filling and baked it in a couple of ramekins so I could try it first). The balance of spices is great; so is the texture. And the crust is excellent. Thanks for making our faraway Thanksgiving feel like home!

  • Hi! Is there a dairy free option that I can exchange the evaporated milk for?

    • Hi Brenna, I wish I could be more helpful but I can’t think of a good dairy-free substitute for evaporated milk. Sorry!

    • I’ve used coconut condensed milk instead of evaporated milk while making this recipe. It makes the pie a bit sweeter but it still turns out great. Maybe try cutting down on the brown sugar a little to make up for the extra sweetness?

    • You can evaporate any dairy free milk by cooking it until it’s about half of where you started.

  • If I freeze the pie crust in the pan overnight do I need to thaw it before I bake it?

    • Hi Sarah, It’s not necessary – go ahead and bake it frozen.

  • This tastes amazing–I love the spice flavor.
    However, I do have a question. I baked the pie at 325 for 90 minutes and (I did put foil on the crust–turned out so perfect!) but several hours later after it’s cool, it still isn’t as “set” as I would like. I made a “practice pie” for Thanksgiving, and plan on repeating tomorrow. Any suggestions about why it didn’t set and how I can make it more firm the next time? I’m wondering if I got too much egg white when I separated the yolks, is that possible? Followed the recipe exactly. Thanks!

    • Hi Jenn, Hmmm – that’s strange as that should be more than enough time for the pie to set. Was it set enough for you to nicely slice the pie? Did you by chance use fresh pumpkin instead of canned?

      • Hi, I just made this pie today and it did seem to take longer to set. I had cooked the pie for over 60 minutes, last 12, I raised the oven to 350. The middle was still a bit soft when I pulled it out, but while it rested, I tented it with foil and the pie is perfect, it continued to cook/set outside the oven. Pie dough was perfect. Thank you for the great recipe.

    • Hey Jenn. When I make this recipe, I have to bake the pie for twice as long as the recipe says – about 1 hour 40 min or even a bit longer. As long as I tent the edges of the crust and wait for the centre to only be a BIT jiggly, it works out perfectly. I’ve temperature-tested my oven and it’s about 15 degrees cooler than it should be. I was worried about the extra cooking time, but I’ve made this recipe twice and both times it was absolutely delicious.

  • Hi there! I am making this for the first time and am so excited from all the positive feedback 😊 Are you using kosher salt or fine grained table salt for your recipe? Thank you so much! Happy early Thanksgiving.

    • Hi Katlyn, Always fine table salt unless I specify otherwise. Hope you enjoy the pie and happy Thanksgiving!

  • Tried makin this crust twice. Didn’t come out. Crumbly and really hard to work with. 😪

    • Hi Nelly, Sorry to hear you’ve had a problem with this (twice)!! It sounds like maybe the dough needs a tiny bit more water – not much – just a tablespoon or two. Hope you have better luck if you try it again!

  • Hi, can I make this the day before or is it better the day of?
    Thanks, Tanya

    • Hi Tanya, It’s perfectly fine to make this pie a day ahead; after they finish baking let them cool to room temp, and then refrigerate overnight. Just set them out a few hours before serving to take the chill off.

  • Recipe looks great and will use this year. I had a question, can I substitute canned pumpkin with roasted butternut squash? I heard butternut squash is more flavorful and sweet. Should I adjust the sugar if I go with the squash?

    • Hi Julius, It may work (definitely keep the sugar) but pies are fussy and always an undertaking so I’d hate to chance it, especially on a holiday.

  • This is the very first time I’ve made pumpkin pie, I LOVED the recipe! I found the pie crust had trouble staying together, but I stayed with it and it turned out perfectly. I used a smaller pie plate instead of pie weights or beans – worked well. I made this with homemade pumpkin puree from a pumpkin I grew myself and it … really tasted like pumpkin! In the best way! Thanks for sharing this amazing recipe.

  • Could you make the pie crust ahead of time, and then do the filling the night before and bake it?

    • Sure, Lauren — that will work.

  • I’m so excited to make this! I bought a ton of pumpkin pie spice before I found this recipe- can I use that instead of the individual spices? If so, how much? Thanks!

    • Hi Kim, sure, that will work. Just make sure you still add the pepper that the recipe calls for. Hope you enjoy!

  • My search for the perfect pumpkin pie is over. I was lazy and made my favorite nilla wafer crust, but the texture and flavor of the filling are perfect. Can’t wait to get your cookbook…and that’s saying a lot since I promised myself I would stop buying them!

  • Hi, this recipe looks amazing and I am planning to make this for Thanksgiving. I just have a question. Can I use a metal baking dish instead of glass and what changes I would have to make if I use metal baking dish?

    • Sure – no changes necessary. 🙂

      • I made the pumpkin pie which usually I am not a big fan of, but this was awesome. Even my 2 yr old picky eater loved it. Thank you

  • I tried just the filling(without the crust) and it was just delicious. No need to try another recipe!!! The flavor,the texture and consistency make it almost impossible to limit yourself to one piece!!!
    It is everything you hope for in a pumkin pie.
    Thank you again for another excellent recipe.

  • I would like to use a frozen GF crust from Whole Foods. Do you think I should prebake the crust? If so, for how long? Should I thaw the crust first? Thanks so much!

    • Hi Christen, You should definitely prebake the crust, and I would follow the instructions that are on the package. Hope that helps!

  • Amazing pumpkin pie recipe! My soon to be 15 year old son was born on thanksgiving and has not had a birthday cake since his 2nd birthday. He ♥️’s pies! Always requests a pumpkin and apple pie. I made your recipe last weekend as a trial before his birthday and he absolutely loved it as did I and the rest of the family too. Thank you, Perfection!!

  • Thank you so much for providing the best recipes on any cooking site, Two questions about pumpkin pie recipe. My glass pie dishes are 9.5″. I can’t find just 9″ in my area. Will this work with your pastry and filling. Also, I do not have a large food processor, Just a small one. Can I cut in butter and shortening with my pastry tool that I use for biscuits? Again, I am so appreciative of your recipe site. Asked for your new cookbook for Christmas! Happy Thanksgiving. Jennie

    • Hi Jennie, The 9.5 pie dish is perfect (that’s actually what I have) and it’s perfectly fine to cut in the butter and shortening by hand. So glad you’re enjoying the recipes!

  • We have an electric oven, so where in the oven(i.e middle, bottom 3rd, etc.) should we blind bake the crust, and then the pie based on the cooking times in your recipe?


    • Actually, I have an electric oven so you can just follow the recipe as it’s written. Hope you enjoy!

  • Hi Jenn, I’m a new recipient of your recipe emails. I have tried your crustless quiche and it turned out amazing. This is huge for me since I don’t consider myself talented in the area of cooking. I’d like to try this pumpkin pie recipe however, I don’t think I’ll be able to create the crust (don’t have the necessary food processor). That said, could I substitute the homemade crust with a ready made one? I know ready made isn’t typically the best tasting but i wanted to confirm before purchasing the ingredients.

    Thanks for your amazing recipe ideas.

    • Definitely, Gina – a store-bought crust is perfectly fine. Just be sure to get a crust that will fit a 9-inch deep dish pan. I like the Wholly Wholesome crusts sold at Whole Foods. And follow the instructions on the package for blind baking (that’s just pre-cooking the crust) rather than the instructions in the recipe. Please lmk how it turns out!

  • Hello, the pie looks incredible! I’m planning to make it for Thanksgiving and I was wondering if I could make the crust the day before and refrigerate overnight?

    • Sure, Adri – that’s fine. Enjoy!

  • I’ve never ben a huge pumpkin pie fan but this recipe has made me a convert! Can’t speak to the crust, because I used my own recipe for that, but the filling spices are so well-balanced and there is just the right amount of sugar. I’m eating a slice for breakfast and I think it’s even better the next day. This is perfection!!

  • What spice do you sprinkle on the top of your whipped cream?

    • Hi Ann – it’s cinnamon 🙂

  • Made this pie last night. Was too lazy to make my own crust so of I used a frozen Marie callender’s crust and baked for an extra 20 minutes on 325. The pie was absolutely amazing. Delicious! Not one complaint about this recipe. Awesome awesome awesome 🥧

  • I made this pie for a contest at the fair. Won first place! 😀 thank you for sharing a great recipe!

  • I made this for Canadian Thanksgiving and it was a huge success! My family loved it. It was my first time making pumpkin pie and blind baking the crust. I was a little nervous but the directions were clear and easy. Crust turned out flakey and delicious and not soggy at the bottom, and filling was so yummy! Thank you!

  • This was the second pumpkin pie I’ve baked in my life and I probably made lots of mistakes but oh my, this turned out DELICIOUS! I used a store-bought crust because I didn’t have time for the real thing and that custard is just a million times too good for it. I probably used too big a pie dish so the filling is spread rather thin and the crust did not go high enough on the edges, leaving me with too much filling, and I probably should’ve taken the pie out 5 minutes early, but even with all this, the pie is just incredible – which really speaks for the recipe. Can’t wait to try again with everything I’ve learned now!

  • I don’t like to use canned pumpkin – will 2 cups of roasted pumpkin do?

    • Yep- hope you enjoy!

  • This looks delicious! I was wondering if this recipe could be adjusted to use with salted butter? I don’t have any unsalted available because I am using a vegan substitute for the crust. It is blocks of butter used for baking but i did notice that it had salt in the ingredients. I was also thinking of making an apple pie with a lattice top, do you have any suggestions about how i should go about that in terms of the blind bake?

    • Yes, the recipe can be adjusted for salted butter; while it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can reduce the salt in the recipe as needed. And regarding the apple pie, using a lattice top won’t impact the blind baking step at all. Just keep in mind that with the bottom crust blind-baked, that the pieces of the lattice dough will be a little more challenging to stick to the bottom crust. (That would be the case for a regular top as well.) Hope that helps!

  • What temperature are you using to bake the pie crust? to bake the pie itself?

    • Hi Adrianne, the oven should be set to 375°F for the initial step of baking the pie crust. The temperature should be reduced to 325°F for when you bake it with the filling. Enjoy!

  • Loved this pie. Turned out perfectly! The dough did not flake and was easy to mould. It was – I hate to say it – better than my Nonna’s pumpkin pie recipe!

  • This turned out perfectly! Absolutely amazing recipe.

  • Thank you for the recipe. I followed the instructions carefully because I don’t have experience making pastry. Unfortunately the dough crumbled when I tried to roll it out. Could it be that I did not add enough water? Or should I let the dough warm up a bit before rolling it out? It looked just like your photos until I tried to roll it out. Thanks in advance for any suggestions 🙂

    • Hi Celeste, I would first try kneading the dough a bit with your hands to warm it up and make it more pliable. LMK if that works.

  • Could I use fresh ginger in this recipe or would it ruin the result?

    • Hi Jen, I think fresh ginger would work here. I’d cut the amount back to about 1/4 – 1/2 tsp. I’d love to hear how it turns out!

  • ABSOLUTELY THE BEST pumpkin pie recipe I’ve ever used! We bake and purée pumpkins instead of using canned ones. And by far the best recipe I’ve used. The crust was way better than I had expected! This will be from now on, the go to for fall pies!

  • I’ve tried different crust recipes over the years, and never had any luck. This one turned out perfectly! Excellent recipe and instructions (much appreciated). The pie was absolutely delicious!

  • absolutely my favorite pumpkin pie i have ever made! just one thing i changed about the crust because i noticed yours still shrunk a bit. i replace 2 tbsp of water with 2 tbsp of white vinegar and it was perfect

    • forgot the stars

  • I just made my first pumpkin pie and am very pleased to say that the flavour is amazing! As always, Jen’s recipes are a hit with all! Thank you for your clear and detailed directions.

    • I forgot to add my 5 stars.

  • My favorite pumpkin pie recipe!

  • I have made the Perfect Pumpkin Pie
    several times and it is always a hit and so delicious. The crust is so flaky and the filling is the best. This is my go to
    recipe every time! Thank you for sharing all your recipes and for this wonderful website!!!

  • I love all of your recipes Jenn! They always make me look good! 🙂
    My family prefers sweet potato pie to pumpkin. Would it be possible to exchange the pumpkin puree for sweet potato puree?

    • Glad you like the recipes! Yes, I think sweet potato puree would work here as long as you keep all the other ingredients the same. I’d love to hear how it turns out!

  • Perfect is right! Thank you Jen

  • 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!

  • 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?

    • 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.

  • 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!

    • 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!

  • 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

  • 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.

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

  • 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!

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

    • 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.

  • 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!!!

    • 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!

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

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

    • Yes! I had enough to make a second pie!

  • 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
    • Reply
  • 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!

    • 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.

  • Can I use Chinese Five Spice instead of the pepper?

    • You could certainly give it a try Helen. It’s only 1/8 tsp. so you can’t do much damage :).

      • 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.

  • Can I use rainbow peppercorn instead of black? Will it taste different?


    • Hi Ambar, That will work just fine.

  • Hi Jenn,
    I like a pumpkin pie that is fairly dense and not mushy. What is the consistency of this pie?

    • 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.

  • 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.

    • 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.

  • 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?



    • A good old fashioned pastry cutter would work here if you don’t have a food processor. Hope you enjoy!

  • 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

    • 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.)

  • 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.

    • Sure Samantha, that should work. Enjoy!

  • 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.

  • Would it taste differently if I used pumpkin pie spice instead of the others??

    • 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!

      • Jen, would you use 2 & 5/8 tsp of pumpkin pie spice and then add 1/8 tsp black pepper? Thanks in advance…

        • Sure Allyson, It will taste slightly different than using the individual spices, but you can get away with it.

  • 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?

    • 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).

  • Thanks, this is the best pumpkin pie recipe

  • Is the bake time and temp assuming regular bake or convection? (And do you recommend using convection if you have it?)

    • 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!

  • 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!

  • 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!

    • 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!

  • 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!

    • Hi Kendra, I think the cook time and temp will be the same. Happy Thanksgiving!

  • 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.

  • 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!

    • 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.

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

  • 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.

  • 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!

    • 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!

  • 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.

  • 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
    • 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.. ☺

    • 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.

  • 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!

  • 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.

  • 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!

  • 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!

    -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!

  • 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!

  • 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.

    • 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!

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

  • 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! ¡

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • The pie is AWESOME!

  • 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… always another great, simple, classic yet delicious recipe…thank you Jenn and Happy Thanksgiving!

    • Hope everyone enjoys it, Celeste. Happy Thanksgiving to you too!

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

    • 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.

  • 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. 🙂

    • 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 🙂

      • 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!!

  • 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

    • Hi Julie, Yes, definitely follow the instructions on the package — cook time will be shorter.

  • 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!

  • 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!

    • Hi Anna, I would bake it today and then refrigerate it; it will be perfectly fine for tomorrow 🙂

  • 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

  • Could this work with a dairy-free replacement? Maybe almond milk?

    • Hi Ruthia, I wouldn’t risk it. Sorry!

      • 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!

        • 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 🙂

  • This was the recipe I’ve been looking for! I can now make pumpkin pies like I remember my grandmother making. Awesome

  • 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, You can– you will just have some leftover filling and crust :).

  • 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.

  • If you replace light cream for carnations milk in a punpkin pie, you get a better flavor.

  • 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.

  • 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…..

  • Hello Jenn
    Could I replace the shortening with butter?

    • 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.

  • 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!

    • Hi Lu, It is perfectly fine to use a pastry cutter — I’m just lazy 🙂

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