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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Hi Jenn,
are we supposed to butter/flour pie dish?
Thanks!
Lisa
No, it’s not necessary to do here. Hope you enjoy!
First time I made a pie was thanksgiving, I followed this recipe verbatim and the pie was perfect!
Richard
This is without a doubt the best pumpkin pie recipe ever! I have made this pie for 4 years straight and I always get rave compliments, and everyone always wants the recipe! This pie will be in my family for years to come
Hi I was wondering how long the filling can be stored in the fridge for? And how to best store it if you have extra? Also my crust came out a bit hard. Was it that I overcooked it?
– Luxshi
Hi Luxshi, You can store it overnight in the fridge. And yes, the crust was likely a bit overcooked.
Jenn, I have loved all of the things I have made from your website and cookbook – without fail. Thank you! I made the pumpkin pie for Thanksgiving to rave reviews and many requests for the recipe. Over the years I have clipped many pie crust and pumpkin pie recipes, just yesterday I went through and tore all of them in half as I now have my “go to” recipe for both. Again, many thanks!
hey Jenn can I substitute the evaporated milk with sweet condensed milk?
Hi Elizabeth, I haven’t tried this with condensed milk so, for the most predictable results, I’d stick with the evaporated milk. Hope that helps!
Would you recommend 2% evaporated milk?
Hi Marianne, I haven’t tried it so I can’t say for sure, but I worry the custard wouldn’t set up as nicely.
Hi Elizabeth..I accidentally used sweetened condensed milk and it turned out really good and not overly sweet.
This is now officially my go-to pumpkin pie recipe! I followed directions but did add a drop or two of spiced rum. The pie turned out great, creamy but held up, no cracks, very flavorful but not harsh like some pies can be. The addition of pepper was brilliant! As others have noted, even the non pumpkin pie eaters liked it. Thank you!
This was the best pie!!
We usually add orange rind to our pumpkin pie. Would this be too much with the spices?
Your crust recipe is foolproof and delicious!
No, I think a little orange rind would be nice. Hope you enjoy!
Excellent recipe. My pumpkin pies always crack because I leave them in too long based on the jiggle test so I used a thermometer and pulled it out when the center had temp of 175 degrees(Thermoworks recommend) and let it cool for a couple of hours before putting in the fridge overnight so flavors could really develop. This will be my go to pp recipe. Thank you!
ANOTHER Thanksgiving Day dinner keeper! I had so much faith in Jenn that I decided I would make this pie for Thanksgiving, despite the critics in my family (i.e., if it turns out terrible, I will hear about it). It was awesome! I also made homemade whipped cream, which just made this dessert over the top.
I made the filling (it was perfect) but made gingersnap crust. I’m wondering, can this be made, then frozen? I have leftover pumpkin purée from my roasted pumpkin and would freeze it if you think it’s ok to do so!
Hi Jean, Glad you liked it! Yes, you can freeze it. See the bottom of the recipe for freezer-friendly instructions. 🙂
This was the best pumpkin pie crust ever. I have struggled for years to get a pie crust for pumpkin pie that doesn’t shrink and get soggy on the bottom, but struggle no more. I’m eating the last piece of pie 3 days after Thanksgiving and it’s still firm on the bottom! We are admitted pie crust snobs in my family and this is absolutely perfect for a pumpkin pie. I wouldn’t describe the crust as flaky but for a custard pie, this is perfect. I did have some trouble with the dough being a little bit too wet, which caused cracking during baking and needed repair with extra dough after blind baking, so next time I’ll use less water. Thank you for this recipe!
Well, Jenn…this old 76 yr old Marine just made his first ever pumpkin pie from scratch and used your recipe for both the crust and filling. I didn’t add or subtract anything, and followed your time-table on the crust and the filling. To be honest, it seemed like a lot of trouble…but I took it like an “order” and followed your recipe to the T….and it turned out great!
Thanks for being so specific with all the little details…I actually feel like I cheated a little bit, because I didn’t get a crack in the middle of my pie! (The added black pepper was really smart, Jenn! I’m a black pepper fanatic!
Jerry in Texas
P.S. And anyone using Jenn’s recipe…don’t get cute and add this or that and come back telling her what “I always do…blah, blah…!” If you’re pie is so great, why are looking at Jenn’s recipe?? Do your own website & we’ll try yours! Just leave Jenn’s alone…It’s Perfect just the way she said it would be, ok?
Good! I feel better now! At ease….and Carry on!
Semper Fi
This is so delicious! Made the filling recipe exactly as written in a pre-made pie crust. Cooked at 375 for 55 min. Worked out perfectly! I figured it needed a higher temp since my crust wasn’t blind baked. I’ll definitely be making this again and again!
The. Best. Pie. I. Have. Ever. Had.
Seriously so good. Will always use this recipe. Thank you.
For 50+ years I made my pumpkin pie using the recipe on the back of the Libby’s pumpkin can and my own piecrust recipe. I have always been a bit disappointed because in any leftovers the crust always became soggy and I just was not happy with the filling.
So for the last 2 years I’ve used this recipe for the crust and the filling and I am so glad I did! The crust does not get soggy and the filling is creamy and absolutely the perfect blend of spices. Thank you so much for your great recipe! You’ve made me and my family very happy❣️
Ditto, in the Libby’s recipe! Until this year – came across this recipe and I 1000% agree that it is SO much better – pure perfection!
Hi Jenn!
How are you taking a glass pie dish from freezer to oven without thermal shock? Are you able to do so because you’re placing the dish on a room temp baking sheet and it’s acting as an insulator between the heats? I’m never able to get my pie crust fully cooked with pumpkin pie and this year I tried partially blind-baking the crust in a metal pan (not your recipe). It was better but still half cooked so I am going to try your recipe and fully blind-baked method next, but I want to double check on the type of dish. Also, is it important that the beans only go halfway up? I filled mine to the top but maybe that was too much??
Love your recipes – especially your fall flavored ones!
Erin 🙂
Hi Erin, so glad you like the recipes! Regarding the pie dish, yes, the baking sheet does act as an insulator and because it only spends 15 minutes in the freezer, I’ve not been concerned that it will crack. If you’re nervous though, feel free to put it in the fridge for 30 minutes instead of the freezer for 15. Regarding the beans, it’s fine if they go all the way up ; you just want to fill it at least halfway. Hope that helps!
This was excellent. I followed the well-written, detailed instructions to the letter. It took about 58 minutes for the filling to set. I wondered if the crust would get too brown and that if I’d have to put the foil back on to prevent burning, but that didn’t happen.
Here’s what I noticed, though: I first served the pie a few hours after I baked it, and while it was good, I felt that the spices had a harsh edge that detracted from the rest of the delicious filling. When I tasted it the next day, however, everything had blended and mellowed to perfection, and the crust was still delicious. Next time I’ll bake this a day ahead. And I’ll definitely make it again.
Hello! I would like to add a bit more sweetness. Can I add a few more tablespoons of sugar without ruining the pie?
That should be fine, but I’d just stick to 1 to 2 tablespoons. Hope you enjoy!
SUCH A HIT JENN!! I followed the recipe exactly & trusted you & the other reviewers & added the black pepper! You can’t actually taste it but it brings this pie to another level. Perfectly spiced! I’m a Jewish grandma who takes great pride in making very tasty food & you have made me look really great! I have made many of your delicious recipes (including Brie en croute also for Thanksgiving) and I come out looking like a rock star! I feel like wearing an apron that says “YOU MAY THANK JENN SEGAL!” From the bottom of my heart, I thank you for all the hard work you have put into your passion. ❤️ Your dedication, precision & passion SHINE through. YOU ARE SPECIAL 🥰 There’s only one thing on my wish list for Hanukkah, and that’s your cookbook! 😍
Thanks for your incredibly sweet words, Linda! So glad you like the recipes! ❤️
I previously posted on 11/25 saying I had made my pie dough but only had used 2 T. of water instead of the 4 in the recipe. I blind baked the crust before filling and it did not shrink and the bottom never puffed up. It was the perfect pie crust. When I made the filling, since I am diabetic, I substituted Swerve granulated and brown sugars for the regular sugars. I also didn’t have all the spices called for so I just used about 2 1/2 tsp. of pumpkin pie spice. This worked out perfectly but I did have to cook my pie about 20-30 minutes longer as the custard was fairly wobbly when I took it from the oven. Once it cooled off, it was set and was the perfect consistency. And it was delicious! Today I wrapped 3 individual pieces of pie in Saran Wrap then put in a freezer bag and put in my freezer for later. For those who are diabetic and may choose to use Swerve, I couldn’t taste a difference in that from regular sugar which is a good thing. I feared taking my number this morning since I had eaten the pie as well as stuffing with gravy at our Thanksgiving meal. Imagine my surprise when I got up this morning and my number was only 112. This is the first time I’ve used Swerve in a pie. This is a wonderful recipe. I loved the crust and the custard was delicious. Thank you Jenn for this delicious recipe. I’ll definitely be making this again.
Made this for Thanksgiving this year and it is by far the best pumpkin pie I have ever made.
Thanks for sharing the recipe and technique. I will never use another recipe. Love all of your recipes.
Hi – I love all the photos! And I am so glad I read this all the way through…however I can not see any suggested oven temperature in the receipe. Let me know – I am standing by and would love to make it next weekend for my husband’s birthday.
Thanks And Cheers!
Christian Gruye
cgruye@me.com
Hi Christian, You’ll bake the crust at 375°F/190°C and then reduce the oven temp to 325°F/165°C when you bake the fully assembled pie. Hope you enjoy!
This was a really delicious, traditional pumpkin pie which is what I love! I may have overworked the dough a bit so was a little tougher than I wanted, but that’s my fault and will try again. The dough was very easy to work with. The filling was perfectly spiced, didn’t crack and great texture. Can’t wait for another slice today!
Have never eaten or made a pumpkin pie! Not sure what I was thinking when I said I would……made for the first time yesterday and it didn’t crack and everyone LOVED it. Was told it was the best they had ever had. THANK YOU!!!!
This really is the perfect pumpkin pie. Sometimes I make the pumpkin pie filling and just bake that off in a round deep dish oven proof dish. I scoop the cooled filling into bowls and top with whipped cream.
I live in a country that doesn’t have a lot of dairy products, so I ended up using a substitute for evaporated milk (part melted butter, part milk and blended together.) Even with this change, the pie turned out wonderfully! My husband said it’s the best pumpkin pie he’s ever eaten. Highly recommend this recipe!
I made this today for Thanksgiving. (I used my own pie crust recipe.) This pumpkin filling is the best. Never again will I just use the recipe on the pumpkin can! The flavor and texture of this pie was divine.
We made this pie last night and it turned out BEAUTIFULLY! I had a brief moment of panic when I realized we didn’t have shortening for making the crust, but we substituted room-temperature coconut oil and crossed our fingers. The crust turned out sooooo delicious- like a flaky shortbread cookie. I will be using this recipe every year from now on, thank you!!
Jenn–this is indeed the PERFECT pumpkin pie. I don’t know if it’s the egg yolks or what, but it is by far the creamiest texture I’ve ever had in a pumpkin pie. Brava! I will not make a different recipe ever again…this is it! Thank you. Hope you had a wonderful Thanksgiving. Since it was just me and my husband this year, we couldn’t wait to try it and sneaked a piece last night! 😉 The spices were right, the texture was the best and with a little cream on top–sublime!
Happy Thanksgiving!! 🦃🍽🍁
Thank you for your wonderful recipes that my family adores. I made this pie today and I was wondering what I did wrong because it didn’t puff up when baking and I feel like the middle portion is not set…not runny either, but very soft and creamy. Any tips would be appreciated. Thank you!
Hi Amy, It sounds like it may need to cook a bit longer. Could your oven temperature have been a bit off, or were you baking it alongside something else in the oven?
Thanks so much for responding even on Thanksgiving! Hope you had a wonderful one with your family 😊I wasn’t baking anything else, but next time I’ll try to bake it longer and I will double check my oven temperature. Thanks for your help!
We loved this pie. I did cheat and use a pre-made crust but the filling was perfect. I had some filling leftover and didn’t want to throw it away so I froze it and plan to make a tart with a cheesecake layer next week.
If you don’t have parchment paper can I use aluminum foil instead?
Yep 🙂
So the crust is currently blind-baking in the oven, but when I took the parchment off, the whole bottom had stuck! I tried to fix the holes and just now popped it back in for the other 20 minutes.
This always happens to me when I blind-name (the dough either falls and slumps down or the bottom sticks (or both)). Any tips? I’m going to continue with the recipe but would like to know if there is anything to prevent this from happening again.
Thank you!!
Hi Carolina, Do you mean the paper stuck to the crust? If so, are you by chance using wax paper instead of parchment?
Hi Jen,
Second year in a row making this perfect pumpkin pie! However, I accidentally added 6 tablespoons of cold water to crust instead of 4 🙁 my dough still stuck beautifully together. However, will this affect my dough?! 🙁
Happy thanksgiving!
It’ll be fine, Sarah – you can add more flour when rolling it out if necessary.
It’s possible to teach an old dog new tricks! After countless attempts making a decent pie crust, I gave up and used premade crusts. This Thanksgiving I tried your recipe for pumpkin pie and it turned out awesome! I have to admit it wasn’t the prettiest edges on the crust but it was delicious . Thank you Jenn.
Jen, I decided to brave making a pastry pie crust for the first time since I’ve had such great success with all your recipes 😊. My crusts (2) developed a crack in the final baking after taking out the pie weights. One crust developed a crack on the side, the other on the bottom. I assume I can fill them with the pumpkin and finish the pies, but any recommendations for next time?
Hi Nancy, I’m honestly not sure why it happened, but you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
Thanks, Jen. I will keep that note on my recipe. I needed to get the pies done, so baked them as is. They sure look good, but but I’m guessing they might be a bit sticky in the pan where the cracks were. Can’t wait to try them tomorrow!
I only have sweetened condensed milk. Can I just leave out the sugar?
I don’t recommend it, Pheme. I’m sorry!
I too only have sweetened condensed milk. What can I do?
It won’t work here, Kim. Sorry!!
Hello! So excited to try this recipe. I only have a regular/standard size pie pan, will this work?
Thank you!
Hi Janey, you can use a regular pie plate for this — you will just have some leftover filling and crust.
Thank you so much for responding!! Do you think a tart pan will work
Yep 🙂
I’m making this pumpkin pie for Thanksgiving. I don’t have a food processor so I’m mixing by hand. I’ve just made the pie dough. Your crust ingredients show 4 T ice cold water. So following your instructions, I added 2 T. to begin and mixed and it all came together beautifully and made a perfect round. It wasn’t crumbly at all so I didn’t add the other 2 T. I reviewed the recipe one more time to see if I had measured correctly and I had. If I had added the other 2 T. of water, the dough would have been quite mushy. Just curious what happened to my dough by only using 2 T. ice water. Thanks for the recipe. I can’t wait to finish my pie.
Hi Pam, there can be some variability in dough based on the brand of flour you’re using. If the dough came together nicely after just 2 tablespoons of water, I wouldn’t worry about it and just carry on with the remainder of the recipe. Hope you enjoy!
Do you think adjustments are needed for high altitude? Thx!
Hi Deb, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
Since this will be a scaled down Thanksgiving, I was wondering if we could make just the filling in ramekins? Our favorite part is the filling – so sans crust??? If so, how would we bake it? Thanks & Happy Thanksgiving!
Hi Karen, I haven’t tried it but think it will work. Another reader commented that she did and they were ready at about 25 minutes (but it depends on the size of your ramekins so keep a close eye on them). Hope you enjoy!
Wow! This was an adventure today! Since the recipe said 8-10 servings, I put 8 half-pint ball canning jars on a baking sheet and filled them evenly with the filling. Baked @ 325 degrees. Yikes! It took about 80 minutes for them to “set” – imagine it was because the filling was higher and more compact than it would have been in a pie crust. They look really sweet and smell wonderful! Will give them a try tomorrow! Thanks for all your great recipes!
Jen- would this recipe work as a pumpkin custard without the crust? Thanks.
Sure!
Hi! I always buy a real baking pumpkin and puree it. Would the freshly pureed pumpkin be the same amount as the canned pumpkin? Thank you!
Yes — just make sure to remove any excess moisture from the puree before incorporating it into the recipe. Enjoy!
This recipe looks fantastic. I was hoping to make mini pies/tarts. Do you think this recipe would work well for that? Also, is condensed milk okay or should I stick with evaporated milk?
Hi Judy, I think you could turn these into mini pies. I haven’t tried this with condensed milk so for the most predictable results, I’d stick with the evaporated milk. Hope that helps!
I have been making this for 3 years on Thanksgiving and it is ALWAYS a hit! Everyone looks forward to it every year and I love making making it. 🙂
We just recently moved and the new oven runs very hot. We’ve been reducing the heat by 50 degrees than what we usually use to bake or roast anything, but I’m anxious to use this new oven with this recipe given that pie is so finnicky. Do you think it would work to reduce the heat by 50 degrees across the board with this recipe
Hi Razan, I think it’s fine to reduce the temp – even if it takes a bit longer to set, it won’t hurt anything.
I just pulled two of these pies out of my oven in my first attempt at homemade crust. I’m so pleased with the result!! I can’t wait (and my hubby and kids, as well) to bite into them at our feast today.
I appreciate your thorough and detailed explanations and directions. It really boosted my confidence to try.
I will definitely return to your site for future baking needs. Thanks, Jenn!!
🙂 Happy Thanksgiving!
This looks delicious. Can I mix the pastry by hand?
Yes, just use a pastry cutter or two knives to cut the butter into the flour mixture. Hope you enjoy!
Jenn,
I’m a believer in following a new recipe to the “T” the first time I make it…with that said, I did exactly that for your pumpkin pie. Needless to say, it was definitely the right decision…the pie is DELICIOUS! My wife and I loved it as did some neighbors we shared with! Anyone reading these reviews…make this pie EXACTLY as written…you WILL NOT be disappointed! The spice profile is perfect! The sweetness is just right! And…DO NOT leave out the black pepper!
Hi there, Just wondering the purpose for the pepper?
Hi Evone, The pepper adds a little kick — you won’t really taste it.
This recipe is amazing!! I wanted to make something for my family for thanks giving but wanted it to stand out. DELISH!