Perfect Pumpkin Pie
This post may contain affiliate links. Read my full disclosure policy.
Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert!
Pumpkin pie is a holiday classic, and when done right, it’s as good as dessert gets—a smooth, warmly-spiced pumpkin filling in a flaky, buttery crust. But for such a seemingly simple dessert, pumpkin pie can be tricky to perfect. Over the years, I’ve tested at least a dozen recipes, and I’ve run into every pitfall: fillings that won’t set, unsightly cracks, and soggy crusts.
Whoever coined the term “easy as pie” had clearly never baked a pumpkin pie! But after years of testing, I finally cracked the code. This pumpkin pie recipe is perfect in all the ways that matter: a perfectly crisp crust, a smooth and rich filling, and no unsightly cracks. Bonus: it’s easy to make!
“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 Pie Crust
If using a store-bought crust, follow the blind-baking instructions on the package. For homemade dough, roll it out, fit it into a 9-inch deep-dish pie dish, and chill for at least 30 minutes. Preheat the oven to 375°F, then place the chilled crust on a baking sheet for easy handling.
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, then remove the parchment paper and beans/pie weights.
Bake for another 15 to 20 minutes, until the dough is dry and golden, then reduce the oven temperature to 325°F.
Step 3: Make The Filling
While the crust finishes cooking, combine the pumpkin pie filling ingredients in a large bowl.
Whisk until the mixture is 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.
Cool the pie on a wire rack to room temperature. Slice or refrigerate for up to one day until ready to serve. Enjoy!
Video Tutorial
You May Also Like
Perfect Pumpkin Pie
Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert!
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. Bring to room temperature before serving.
- 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 and bring to room temperature before serving.
Nutrition Information
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn,
I am making my pumpkin puree rather than using canned. Do I use the same amount as on the can? 15 oz
Thank you and Happy Thanksgiving,
Dawn
Yes, you’ll need the same amount. Just make sure to drain the purée thoroughly so it’s not too liquidy. Hope you enjoy!
I made this pie to test out before Thanksgiving. I also used the pie crust recipe- which turned out perfect! However, my pie did get a huge crack in it while cooling. The flavor was perfect so I want to keep trying this recipe. I live at 8,000 elevation– could high-altitude be the problem? If so, any advice?
Hi Kara, if you followed the recipe carefully and got a large crack, it may very well have to do with the altitude. I don’t have any personal experience baking at high altitudes, so unfortunately, don’t have any wisdom to share, but you may find the tips in this post helpful (see #14 – Make Adjustments at High Altitude).
I made this lovely pie for a Friendsgiving this weekend. I had been making the recipe in the cans for years. Upon tasting my new pumpkin pie, my hubby said, “this is what pumpkin pie should taste like!” So true! I regret I didn’t make this pie sooner. It is divine in texture, flavor, color, and that goes for the crust too. Everyone enjoyed it. Thank you!
This is my 4th year making this pie. It’s the perfect amount of sweetness- the pumpkin is the star here. Thank you for this easy and delicious recipe.
The filling recipe looks great. I’d like to make this with a Biscoff crust. I assume I prepare and pre bake the crust before filling and baking, but should I change the baking time? Thanks—I love your recipes!
Hi Anita, so glad you like the recipes! A Biscoff 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’m not sure by how much, so keep a close eye on it). I’d love to hear how it turns out!
Thanks for the advice—it was a hit at Thanksgiving!
Hello,
My family loves this recipe. Made for several years now. This year I was hoping to make mini approx. 5 inch pies. Do you have any suggestions for adjusting the bake times? I am worried I may over cook it during the initial blind baking process. Thanks so much Jenn!
Hi Jacque, Glad you like this! I’d keep the temperature the same. Assuming you’re making the crust a similar thickness (which I’d recommend), the blind baking time should be about the same. Once you put it into the oven with the filling, I’d start checking for doneness at 30 to 35 minutes (though it probably will take a bit longer). Just keep a close eye on them!
This is my 4th year making this pie. It’s the perfect amount of sweetness- the pumpkin is the star here. Thank you for this easy and delicious recipe.
I’ve been making this recipe for the past couple of years, and it never fails. The filling always comes out smooth and creamy without cracks and the flavor is off the charts. I’ve made it twice this holiday season and it’s been a huge hit each time! This year I’ve replaced pre-ground allspice with freshly grated and it’s even better!
Everyone really liked this recipe. I have been making this for a few years now. Can you freeze the pie?
Glad everyone enjoyed it! Yes, you can freeze it — see the bottom of the recipe for freezer friendly instructions.
Really great pie! Made it Thanksgiving and again today. Will post a picture.
Jen, we love your PP recipe. Can I use evaporated oat milk for a vegan instead of evaporated milk?
Hi Sue, glad you like it! I’ve never baked with oat milk, so without trying myself, it’s hard to say whether or not it will work. I’m sorry I can’t be more helpful!
I really love this pie filling! Finally, one that doesn’t come out mushy. I did sub gf flour and turned out great. I doubled the recipe it was way too much for 2 pies, filled a loaf pan a couple of inches high with all the extra and baked it. Definitely saving this for the future 🙌