Perfect Pumpkin Pie
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Pumpkin pie: seemingly simple, yet often a challenge! This recipe promises success with a buttery, flaky crust and a delicately spiced, smooth pumpkin filling that stays perfect—no unsightly cracks!—as it cools.
For such a seemingly simple dessert, pumpkin pie can be tricky to get right. Over the years, I’ve tested at least a dozen recipes and have encountered every pitfall: fillings that won’t set, unsightly cracks, and soggy crusts. Whoever coined the term “easy as pie” had obviously never baked a 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. Finally, similar to cheesecake or flan, pumpkin pie filling is a custard, which means you have to remove it from the oven while it’s still a little jiggly, which makes it difficult to gauge doneness. Take it out too early and it never sets up; cook it too long and it cracks down the center. Sometimes, even perfect timing doesn’t prevent that dreaded crack!
“I’ve been baking pumpkin pie for what seems like an eternity. The custard always cracks. Not this time. And, not only does the the pie look great, its absolutely delicious! Thank you.”
In this foolproof recipe, I use my favorite homemade pie crust, which is deliciously buttery and easy to work with. To avoid a soggy crust, I blind bake it until it’s thoroughly dry before adding the filling. To prevent those unsightly cracks in the filling, I’ve tweaked the traditional recipe: a bit of flour for stability, replacing some whole eggs with yolks for richness, and baking at a low temperature for even cooking. The result? A perfect pumpkin pie that’s forgiving, even if you leave it in the oven a tad too long.
What you’ll need to make Pumpkin pie
Step-by-Step Instructions
Step 1: Blind Bake The Pie Crust
If using a homemade crust, roll it out and fit it snugly into a 9-inch deep dish pie pan, then chill for at least 30 minutes. Meanwhile, preheat the oven to 375°F. Remove the pie crust from the refrigerator and place it 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 three-quarters full with dried beans or pie weights.
Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights.
Bake for another 15 to 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, taking care not to puncture it. Reduce the oven temperature to 325°F.
If using a store-bought crust, simply follow the blind-baking instructions on the package.
Step 3: Make The Filling
While the crust finishes cooking, combine the pumpkin pie filling ingredients in a large bowl.
Whisk until smooth.
Step 4: Bake the Pumpkin Pie
Pour the filling into the pre-baked crust.
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. The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.
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. Enjoy!
Video Tutorial
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“This is my new go-to pumpkin pie! I was a bit skeptical of the black pepper, but decided to include it, and to follow the recipe exactly…This pie is absolutely delicious, not too sweet, not too spicy, just perfect!”
Perfect Pumpkin Pie
Pumpkin pie: seemingly simple, yet often a challenge! This recipe promises success with a buttery, flaky crust and a delicately spiced, smooth pumpkin filling that stays perfect—no unsightly cracks!—as it cools.
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 light brown sugar, packed
- 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
- For homemade crust: Roll out the dough and gently fit it into a (9-inch) deep-dish pie pan, ensuring it's snug against the pan's edges and bottom. Chill in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 375°F and set an oven rack in the middle position. Remove the chilled pie crust from the refrigerator and place it 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 about three-quarters 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 15 to 20 minutes, until the dough is dry and lightly 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.
- For frozen crust: Follow the instructions for blind-baking on the package.
- 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 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.
- Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
- Freezer-Friendly Instructions: The dough can be made ahead, 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, 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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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.
I like the ratio of spices too! I liked that the spic were not overpowering! Its a great recipe!
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?
Could be, or perhaps a bit overmixed. I wouldn’t worry; it will still taste delicious. 🙂
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.
Can you leave out the nutmeg
Sure no problem 🙂
I made everything exactly as directed and had leftover filling. Am I alone on this one? Lol
Hi Michelle, Did you use a store-bought crust? Was it deep-dish?
I did too! Made a little crustless pudding. Also pressed for time so made a lorna dune pecan crust.
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?
Hi Holly, Yes I’d use gluten-free flour or cornstarch.
Hi. Could I make the filling the day before and finish it the next day? Thank you!
Sure, Marilyn – that’s fine. 🙂
Thank you so much! Love your recipes!! Happy Thanksgiving!
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!!
Hi Jen,
If I use an actual pumpkin that I cooked and baked , what would be the measurement in cup ?
Best
Sarah
Hi Sarah, It’s 1-3/4 cups. Hope that helps!
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
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?
Hi Sara, Just 1.25 cups. Hope that clarifies!
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?
Hi Silagh, Yes it’s likely because of the buttermilk and other changes. The filling should be very light and almost custard-like.
The center was a bit too soft. It didn’t set even after putting it in the refrigerator. Should I keep it in for longer?
Yes, it sounds like it needed a few extra minutes in the oven.
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.
You can skip it, Andrea – the crust just won’t get crisp on the bottom. 🙂
How do you mix all the ingredients from the eggs to the egg yolks
Hi Brenda, You use a whisk to combine all the ingredients for the filling. Hope you enjoy!
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.
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!!
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.
You’re so welcome, Brian — your note made my day — happy Thanksgiving! 🙂
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!!!
My dough was not crumbly when it came out of food processor … should I try again??
Hi Lois, If it was not crumbly/too wet, I’d try adding another 1 – 2 tablespoons of flour.
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?
Yes, that’s fine; just keep going.
Can you use the vitamix to make the crust rather than a food processor?
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.
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?
Glad you enjoyed it! And, yes, you can double the pie crust recipe. 🙂
Hi Christine! I just made this pie and used my Ninja blender and it worked perfectly so you can definitely use your vitamix!
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
Hi Kate, You can replace the shortening with more butter or lard.
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
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!
Thank you for your quick response, ill let you know how they turn out. Happy Holidays to you and your family!
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!
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. 😕
So sorry to hear that BB — is there any chance you may have made a measuring error?
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.
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!
Hi Emily, I don’t think any changes will be necessary. Hope you enjoy!
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?
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!
My oven heats hotter than normal, with the blind baking, do you think bottom of the crust will be overcooked?
Thanks in advance!
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!
I want to make a 12 inch pie instead of 9 inch. How much do i add to everything??
Hi Jenny, the math may be a bit of a challenge, but I’d multiply all the ingredients by 1.3.
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!
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)!
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.
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!
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!
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! 🙂
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).
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 🙂
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!
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?
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!
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!
Glad you like this, Stella! It may take another minute or two for the blind baking step, but the difference will be negligible.
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.
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 🙂
Glad you liked it, Carol! I would guesstimate that you could store the filling in the fridge for 2 to 3 days.
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!
Perfect!
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.
this really was the best pumpkin pie recipe ever!
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.
Sorry, too eggy.
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?
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!
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!
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!
Can you freeze this pie? Any recommendations on thawing or packaging for freezing?
Yes, Cindy, you can freeze this. See the bottom of the recipe for Freezer-Friendly instructions. 🙂
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?
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!
My first and perfect pumpkin pie!! Delicious! My family loved it! Thanks for sharing your recipe!
I have a question – does the pie crust come out overdone?
No 🙂
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
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
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!”
Maybe you could share your recipe.
Thx
fkafcanada@gmail.com
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?
This snarky comment is unnecessary. To each their own.
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.
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.
Thank you very much! My husband said it’s the most delucious pumpkin pie he has eaten!
🙂 So glad you both enjoyed!
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.
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 !!