Perfect Pumpkin Pie
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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.
Comments
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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…?
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.