Perfect Pumpkin Pie
This post may contain affiliate links. Read my full disclosure policy.
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
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Thank you for holding my hand through this whole process! As a non-American who’s never actually eaten Pumpkin Pie and who is scared of making pastry, I was flummoxed when an American friend asked me to bake a Pumpkin Pie to bring to her Sydney Friendsgiving. I knew I could rely on you. Your directions are always so precise, it’s so reassuring. The pie was a great success, even the pastry! Thank you!
The flavor on this is unbeatable! But I feel like 325 is way too low to cook it because it never set properly. Do you start it at 375 and move down to 325 even if you’re not blind baking the crust first?
325°F is the correct temperature to bake the pie with the filling. I suspect you had a problem because you didn’t blind-bake the crust. Blind-baking the crust will not only give you a better crust texture but also helps the filling to cook (because the crust is a little warm when you pour it in).
Hi Jenn,
I’m not a huge pumpkin pie person but make it for my hubby. I tried your recipe this year—wow! We (yes, me too) ate your pie for breakfast on Friday!! It’s a keeper from now on! Thank you! Your recipes never fail!!
Jen, I’ve always followed the tried and true pumpkin pie recipe on the back of the can Libby’s but this year decided to try your recipe for a Thanksgiving day gathering. WHAT A HIT! The pie received rave reviews. This will be my go-to pumpkin pie recipe from now on.
Marcie McGuire
Pittsburgh PA
Perfect Pumpkin Pie. This is the perfect name for the pie. It is hands down, the tastiest pumpkin pie recipe I have ever made. It’s a keeeper, and the only one that will remain in my recipe file. It was a total hit with my guests… even those who don’t like pumpkin pie had to agree.
This was a great tasting pie. I made it also using your pie crust recipe. Thank you for your recipes, I’m a big fan!
Hello! Can you suggest any substitutes for evaporated milk? I have made this recipe for several years and it’s the best!
Thank you and have a wonderful Thanksgiving!
Glad you like the pie! You can get away with substituting heavy cream for the evaporated milk. Happy Thanksgiving!
Gosh this is so easy and delicious.
This year we’ve been tasked to make four pumpkin pies this Thanksgiving.
This recipe is definitely my go to!
Please advise if I can bake two pies at a time on a shared oven rack, and by how much should I adjust the baking time?
Thank you in advance.
Hi Karen, so glad you like this pumpkin pie recipe! Yes, you can bake two at the same time side-by-side. the bake time will be slightly longer, but not by much so you’ll just need to keep a close eye on them. You’ll know they’re done when they look dry around the edges but the centers jiggle just a bit if you move the pans. Hope everyone enjoys!
In total, how many dollars would it be for the ingredients.
Hi Ryan, I’d guesstimate it would be between $16 and $25, depending on brands and package sizes. Many items (like salt, pepper, and eggs) are pantry staples, so your actual cost could be lower if you have them on hand. Hope that helps!