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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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 🙌