Perfect Pumpkin Pie
This post may contain affiliate links. Read my full disclosure policy.
If you’re looking for a pumpkin pie that sets beautifully, tastes absolutely delicious, and always gets a “wow,” this recipe delivers every time.
Pumpkin pie is a Thanksgiving classic, and when it’s made well, it’s hard to beat—a silky, warmly spiced pumpkin filling baked into a flaky, buttery crust. But for a dessert that seems so simple, pumpkin pie can be surprisingly finicky. Over the years, I’ve tried dozens of recipes and run into just about every issue: fillings that won’t set, unsightly cracks, and soggy crusts. Let’s just say the person who coined the phrase “easy as pie” had clearly never baked a pumpkin pie!
The good news is that all that testing paid off. This pumpkin pie recipe checks every box: a crisp, sturdy crust, a smooth, rich filling, and no cracks. And the best part? It’s truly easy to make.
If you’re planning your dessert lineup for the holidays, don’t miss my pecan pie, sweet potato pie, or apple crisp—they’re all wonderful alongside this pumpkin pie.
“I’ve been baking pumpkin pie for what seems like an eternity. The custard always cracks. Not this time…it’s absolutely delicious!”
What You’ll Need To Make Homemade Pumpkin Pie
- Pie Crust – Use a homemade pie crust or store-bought—whichever you prefer. If using store-bought, opt for the frozen kind in an aluminum pie pan; it’s easier to blind bake and less likely to shrink.
- Pumpkin – Adds rich flavor and a smooth texture. For the best results, go with Libby’s canned pumpkin puree.
- Egg & egg yolks – The whole egg binds the filling, while the yolks bring extra richness and a silky texture.
- Granulated sugar & Light brown sugar – A combination of sugars adds complex sweetness; the brown sugar lends a deeper, molasses-like flavor.
- All-purpose flour – Slightly thickens and stabilizes the filling to prevent unsightly cracks.
- Spices (ground cinnamon, ginger, nutmeg, cloves, black pepper) – This classic pumpkin pie spice blend gives the dessert its warm, signature flavor, with just a hint of heat from the black pepper.
- Evaporated milk – Makes the filling creamy and smooth, giving the pie a luscious, velvety texture.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Blind bake the crust. If you’re using a store-bought crust, just follow the package directions. For homemade dough, fit it into a 9-inch deep-dish pie pan and chill it. Line the chilled crust with parchment, fill it with pie weights (or dried beans), and bake at 375°F until the edges look set. Remove the weights and bake a bit longer until the bottom looks dry and lightly golden. Then drop the oven temp to 325°F and you’re ready for the filling.
Pro Tip: Blind baking—or baking the crust before the filling goes in—gives it a head start so it stays nice and crisp once the wet pumpkin filling is added.
Step 2: Make the filling. In a large bowl, combine the pumpkin, egg, egg yolks, both sugars, the flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until the mixture is smooth.
Step 3: Assemble and bake. Pour the filling into the warm, pre-baked crust and bake for 50 to 60 minutes, or until the center is just set. Let the pie cool on a wire rack until it reaches room temperature.
Step 4: Serve. Slice and serve right away, or refrigerate the pie for up to a day before serving. For longer storage, you can freeze pumpkin pie for up to 1 month—just wrap it well. Enjoy!
Video Tutorial
More Holiday Desserts You’ll Love
Perfect Pumpkin Pie
Ingredients
- 1 homemade pie crust or 9-inch deep-dish frozen pie crust shell thawed
- 1 (15-oz) can pure pumpkin (about 1¾ cups)
- 1 large egg
- 3 large eggs yolks
- ½ cup granulated sugar
- ½ cup (packed) light brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- 1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)
Instructions
- Blind Bake the Crust: If you’re using a store-bought frozen crust, follow the blind-baking instructions on the package. If you’re using a homemade crust, roll out the dough and gently fit it into a 9-inch deep-dish pie pan, making sure it’s snug against the bottom and sides. Chill the crust for at least 30 minutes.Meanwhile, preheat the oven to 375°F and set an oven rack in the middle position. Place the chilled crust on a baking sheet (it makes it much easier to move in and out of the oven). Line the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights.Bake for 20 minutes. Remove the crust from the oven, lift out the parchment and weights, and tent the edges with a few strips of foil folded in half lengthwise to keep them from getting too dark. Return the crust to the oven and bake for another 15 to 20 minutes, until the bottom looks dry and lightly golden. If it puffs up a bit, just press it down gently with a flat spatula—try not to puncture it. Remove the foil, but keep it nearby in case you need it again later.After blind-baking the crust, reduce the oven temperature to 325°F.
- Make the Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
- Bake and cool: Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set. It should look dry around the edges, but 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 with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
Notes
Nutrition Information
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, Edamam.com. 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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made this recipe for Thanksgiving and it really is the most Perfect Pie Recipe that I’ve ever had. Thank you for sharing!
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!
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!
Can you use a kitchen aid mixer instead of a food processor?
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!
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!
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!!
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!
So glad you enjoy it May — thanks for taking the time to leave a review! 🙂
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.
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!
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!!
The most delicious pie recipe ever.
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!