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.
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Hi Jenn!
Another HUGE fan here!
Made this pie with your crust recipe and it was a hit!
Recall seeing you mention adding a little bit of sugar to the pie crust recipe for pumpkin pie but I cannot find where I saw it or how much.
I’d like to try that out.
Thanks so much!
Hi Kalina, I did mention including sugar for a sweet pie but I’ve since tweaked the pie crust recipe and removed it. This shouldn’t require sugar, however, if you’d prefer to add 1 tablespoon to sweeten it up a little, that would be fine. (And so glad you liked the pie!)
Excellent fluffy pie – crust superb. I did decrease the spices a bit and wished I left the crust in the fridge a bit longer (or used the freezer) as I had a small bit of slippage after the blind bake. Also will do an egg wash on the crust next time. Thank you, yet again, for an excellent recipe.
Superb, best-ever pumpkin pie! Absolutely everyone raved about it, and my dad (who is trying to get me to make another pie ASAP) said it was the best pie (of any kind) he’d ever eaten. Every Thanksgiving I long for a good pumpkin pie and am almost always underwhelmed, but this was the pie I’d been craving. Delicious. And I love how clean and well-laid-out your website and recipes are — so superior to other food sites!
The best pumpkin pie I have ever had made by anyone!!❤️❤️👍🏼
WOW! This is absolutely the “Perfect Pumpkin Pie”. Love that the crust is baked before adding the filling. I had never heard of putting black pepper in a pumpkin pie, but the combination of spices is excellent. Everyone raved about the pie, including me! I will definitely make this my go to recipe for pumpkin pie! Thank you Jenn!
Just the absolute best pie recipe!
I have tried so many pumpkin pie recipes over the years and some were good but this is finally the keeper! I followed the recipe EXACTLY. My entire family, including the grandkids, liked this recipe! Thank you Jenn for such a delicious recipe that I will be repeating and passing down to kids and grandkids.
Too much pepper. Otherwise, it would have been great. Leaves bad after taste. Next time I will add dash, not the amount in recipe.
Ive made this several times snd each time people rave about it. As we are having company for Thanksgiving I want another perfect pie. My question is which do you prefer.. glass or metal pie plate. I’ve used glass but am concerned about freezer to oven.
Thank you
Hi Lorraine, I’d go with metal. Enjoy!
Made as directed but omitted pepper. The most perfect pumpkin pie I’ve ever had! Absolutely delicious and perfectly cooked.
Thanks so much!
This recipe makes the most delicious pumpkin pie I’ve ever tasted!
Holy cow! This pie was a hit! Home run!
I prepped my dough according to your recipe and let it rest in the fridge the day before. (I had a tiny bit of a struggle because I needed a bit more moisture in the dough when I rolled it out.) I blind-baked it accordingly. (Mind you, this was my first time making a WHOLE pie, ever!)
The pie filling was probably the best I’ve tried. I baked the pie and took it out right at 53 minutes and let it set. My goodness it was perfect, the crust was perfectly golden, the custard was perfect set as well. Thank you so much for sharing this recipe, this one will be a staple! <3