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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Making this day before thanksgiving. Are ground cloves a must? I only have whole and just thought I’d ask. Thanks for the pics and presentation. It really is great.
Hi Wendy, It’s fine to leave them out.
Amazing!! I’ve never made a pumpkin pie or homemade pie crust myself so I did a test run of the pie crust and pumpkin pie recipe to make sure I had a rough idea of what I was doing, and it turned out delicious. The texture, the spices, everything! Thanks so much, I’m really looking forward to bringing this to Thanksgiving!
Just a general comment; I haven’t tried these recipes at this time, –This is a lovely website, clear and “polished”‘ in presentation, but also down-to-earth and easy to follow! Puts the reader “right there” with ingredients and organization for putting everything together.
The recipes look very tasty, too.
Thank you for all the hard work and wonderful recipes.
❤️
Really love this recipe and am excited to use it for Thanksgiving this year. My question is can I use a pre-made store bought crust? (Pillsbury) and if so do I still need to par-bake the crust first before adding the filling?
Sure, Jessica. I would definitely still par-bake the crust but follow the instructions on the package for that portion of the recipe. Enjoy!
Thank you for the quick response! The instructions say on the packaging not to par-bake/blind-bake but I’ve noticed almost every single pumpkin pie recipe I’ve looked at in the last 48hrs says to do so. Been a chef for 20+ years but baking and pastries are not in my wheel house or comfort zone to say the very least!!! I don’t want to be the reason that your delicious recipe becomes inedible and thus ruins our Thanksgiving lol. So figured I’d ask if I should or shouldn’t blind bake the crust.
Ha! Look for the directions for the “baked shell” for a no-bake ice cream or pudding pie. Just watch that the edges don’t get too dark as the pie bakes (you can tent them with foil if necessary). 🙂
Could you use this recipe for mini pumpkin pies in muffin tins? I’ve used your recipe before and it was delicious.
Glad you like it, Luke! I’ve never made mini versions of these but I think it should work. The baking time will definitely be different so you’ll need to keep a close eye on them (and I’d still blind bake the crusts). Please LMK how they turn out if you try it!
Do you know if anyone has tried to make your crust using gluten free flour? If so, does it turn out okay?
Hi Delynn, I don’t see any comments where someone has mentioned making the crust gluten-free. Please LMK how it turns out if you try it (or you could always buy a deep dish gluten-free crust).
Your recipe looks delicious, and I can’t wait to try it! My pie pan is also a 9 inch, but it’s 2 inches deep. Do I need to make any adjustments? Thanks! ~Tracee
No, Tracee, you should be fine with that. Hope you enjoy!
Could you use the McCormick Pumpkin Pie Spice … what would the measurement be?
Hi Jana, Sure (I would still add the black pepper in addition to the pumpkin pie spice.) Enjoy!
How much pumpkin pie spice to use?
Hi Leslie, you’ll need a total of 2 3/4 tsp. Just make sure you still add the pepper that the recipe calls for. Enjoy!
Do I cook the pie with the filling at 375 or 325 degrees?
Emily, once you add the filling, it should be baked at 325°F. Hope you enjoy!
QUESTIONS: I have a recipe for pumpkin pie that is very similar to yours, however, there are two differences. Mine has 1 cup dark brown sugar, as opposed to the split light and granulated that you use. I know this makes my pie darker, but what else changes taste and texture-wise moving to those two lighter sugars?
Also, my recipe calls for three whole eggs, yours has 3 yolks and 1 whole egg. What is the difference in taste and texture? Does yours come out lighter, more custard like, etc?
I am interested in trying your recipe next week, but I guess I am trying to figure out what to expect besides it obviously being an outstanding pie based on the reviews here. Thanks for any information you can help me with in my decision making.
Hi Jeanne Marie, Regarding your first question about the sugar, there’s a very slight flavor difference so if you’d prefer to stick with the dark brown sugar, that’s fine. And regarding the eggs, the method I use makes the filling more custard-like and helps to prevent cracking. Hope that helps!
Can I use pumpkin spice instead of buying all the spices?
Hi Carol, Yes, you can get away with it. I would still add the black pepper in addition to the pumpkin pie spice. Enjoy!
I just wanted to say thank you for this amazing recipe!!!! I have both eaten and made many a pumpkin pie in my day, it is my favorite. I decided to try this recipe today- both the crust and pie, and I dare say it is the best by far and truly perfect. It raises the bar so much that it’s almost another level of sophistication or different dessert. Happy holidays and many blessings to you and your family!
Jenn, Can I substitute heavy cream for your condensed milk in your pumpkin pie recipe?
Hi Lisa, I’m assuming you mean the evaporated milk — yes — heavy cream will work here. Hope you enjoy!
Hi! I’d like to make this into individual pies using a muffin tin. Any idea how long I should bake it?
Hi Julie, unfortunately I don’t know how long they’ll take in that form so you’ll just need to keep a close eye on them. Please report back if you try it!
Hi Jenn! I love your recipes and both cookbooks, and my Thanksgiving table will be mostly made up of your recipes!
Question for you. To save time (and my sanity, since I have a toddler underfoot), I am thinking of making and freezing all of my desserts this weekend. I am making your pumpkin pie (x2), apple pie, pumpkin cheesecake, and possibly the pumpkin poundcake. I’ve never frozen baked pies before. This is kind of a finicky question, but can you tell me if freezing the pumpkin and apple pies will change their texture in any way? Can you tell they have been frozen, or do they basically taste the same after being thawed? Thanks so much!
So glad you like the recipes. 🙂
It sounds like you are going to have a very busy baking weekend! I think all of the recipes freeze nicely and will taste great when they’re thawed. Hope you have a great Thanksgiving!
The story styled portion of the recipe says 375 and does not mention reducing to 325 whereas the recipe style further down does. Unfortunately, I discovered this after cooking at 325 for 60 minutes, so my pie was completely undercooked in the center without adding a bunch to my time.
At the 375, it’s a good recipe and a good pie, but at 325 it is not, so I do have to give 3 stars due to the conflicting and problematic information.
This is a direct quote from the text under the picture with the hand removing the parchment & beans from the crust in the “story styled portion” – it doesn’t conflict with the recipe at all…you just missed it.
“Bake for another 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, such as a pancake turner, taking care not to puncture it. Reduce the oven temperature to 325°F.”
Hello Jenn, I have been searching for the “Perfect Pumpkin Pie” for a VERY long tine. I would lie to try your recipe but wondered if I could use fresh pumpkin …. from my Halloween pumpkin? I have always had trouble with the spices because of the lack of flavor that the larger pumpkins have. What do you think?
Thank you!
Cindy
Hi Cindy, A few readers have commented that they’ve used fresh pumpkin successfully, but I’ve never prepared it that way. I don’t think canned pumpkin has a ton of flavor on its own — it’s really the added spices that give it flavor, so I think you can feel confident using the fresh pumpkin from a flavor standpoint. Please LMK how it turns out if you try it!
I’m going to try it with fresh roasted sugar pumpkin, I will come back and let you know how it is!
can you substitute half and half for the evaporated milk?
Hi Kit, I wouldn’t suggest 1/2 & 1/2 but heavy cream would work. Please LMK how it turns out if you try it with cream!
Hi Jenn!
I’m going to try it with whipping cream and will report back tomorrow 🙂
Hi Jenn: I am not at all comfortable baking, was not taught when I was growing up and today I’m basically afraid of trying for fearing of a massive failure. Is there a basic baking book that could help me? I don’t know the first thing about making a pie crust, for example, and Thanksgiving is almost here.
Thanks.
Pamela
Hi Pamela, Offhand, I can’t think of a book that would be appropriate for you, but these baking tips are a really good place to start. Just keep in mind that you can start off with some simple recipes to build your confidence and work your way up from there. A great one to start with is this apple cake recipe. Hope that helps!
Jenn: I so appreciate your response.
Pamela
Hi, Pamela,
I highly recommend “The Book on Pie,” by Erin Jeanne McDowell. I’ve found it super helpful. I hope this helps!
I’m not great with dough so I buy the Pillsbury pie dough (2 per box) in the refrigerated section near the biscuits. You can just roll it out over the pie plate and follow rest of recipe.
This is the best pumpkin pie I’ve ever made, it’s so creamy and so well spiced. I didn’t have ginger so I left that out, and I accidentally added a little too much evaporated milk, but it still turned out great. My boyfriend said it’s the best pumpkin pie he’s ever had and he does NOT say stuff like that lightly. I roasted some pumpkins I got at the farmers market for the pumpkin and have way more left over than I thought I would, and I will definitely be making this again soon 🙂
Can I use half and half instead of evaporated milk?
Hi Amy, I wouldn’t use 1/2 and 1/2 but heavy cream would work. Please LMK how it turns out if you try it with heavy cream!
First time making a Pumpkin Pie and I chose your recipe rather than using the one on the can of organic pumpkin puree. Well, I’m sure that would of been ok, but I instead I decided to try Jenn’s and of course, excellent! A most trusted source for fine recipes and foods! Thank you!
This look amazing and with all the great reviews I can’t wait to try it. I have a 10” pie plate, 2.5” deep. Should I adjust the recipe to make sure I have enough filling?
Hi, For that size pie plate, I’d suggest making 1.5 times the recipe. Bake time is likely to be longer so keep a close eye on it. Hope you enjoy!
I made this as one of my Thanksgiving desserts, of course. I had already made a crust from a different recipe, though. My sister-in-law commented that it was the best pumpkin pie she’s ever had. She asked if it was from fresh pumpkin, and when I replied in the negative she gasped, “oh, don’t tell your brother I said that!” My brother also prides himself on his pie-making, and apparently believes that pumpkin pie is best with fresh pumpkin, so I guess saying this from-can pie was the best was akin to sacrilege.
I’ve tested several recipes for pumpkin pie and this is one of our favourites. The filling is delicious, firm but not dry, silky smooth, not too sweet, and the spices are well balanced. The baked pie is picture-perfect with no cracks or shrinking away from the sides of the crust. I used a 9-inch deep dish Pyrex pie plate and the filling came to the brim. I made my own pastry but otherwise followed the recipe without making any changes. One can of evaporated milk is slightly more than 1 1/4 cups, and although I was tempted to use the whole can, I didn’t. The pie baked for 65 minutes. The centre was still a bit jiggly when I took it out of the oven, but firmed up as the pie cooled. The filling prep couldn’t be simpler. Excellent!
Can I bake and freeze? I’d like to make 3-4 but don’t want to eat them all in a couple of days @FamilyofThree
Sure! See the bottom of the recipe for freezer-friendly instructions.
This came out amazing. I cut the white sugar out completely but did the brown sugar. It was perfect. I used a whole pumpkin and doubled the rest of the ingredients. Made 3 pies. Ate 3 pies 😉
Hi Jenn
I picked your recipe because with over 200 reviews and a 5-star rating it had to be good! I made it for Canadian Thanksgiving (today). I followed your directions as close as I could (I don’t have a food processor) but fear not! It was an absolute SUCCESSSSSSS! So much so I had to post a review! It was a little tedious at times but well worth it! I love the crunchy crust rather than soggy! I hate it when I try those triple tested recipes and they don’t turn out!! Yours did feel like you had perfected it! Thank you! It was beautiful! I sent pics to all my friends. I read some of the reviews and most were like mine. It’s a great recipe. I can’t wait to try others!
HAPPY CANADIAN THANKSGIVING!
Hello, I’ll need to bake two pies at a time. Does the oven temperature need to be adjusted? Or baking time? Thank you
Hi Caroline, the oven temperature should remain the same. The baking time should be the same if not just a touch longer. Hope everyone enjoys!
The absolute best thing I’ve ever baked.
Help!
I made your recipe for the pie crust but it turned into a ball in the food processor, I’m talking a smooth easy and soft to work with ball. Not crumbly like yours arghhhh.
Is this going to be a problem? What should I do? Is it salvageable?
I told everyone I’m making the pumpkin pie for tomorrow and I think I’ve officially screwed myself.
It’s resting in the fridge. Was planning on letting it sit there overnight. Please help.
It should be fine, Jenn – in the AM, let it sit out a bit so that it’s malleable enough to roll, then proceed. 😊
Thank you!!
Also just curious is it pumpkin purée can that’s used in the filling?
Yes. 🙂
This pie was complete hit!!! Everyone loved it. The perfect balance of sweetness and spice. I am making again this weekend for Thanksgiving. Thank you!
Such a great pie recipe! Not too sweet and the spices really take centre stage. I will say, I used a store bought crust (Tenderflake deepdish to be exact) and found I had leftover filling. Hot tip: bake your leftover filling in ramekins for a little crustless treat. Will definitely be keeping this recipe handy for the future.
I doubled the spices in the recipe as they never have enough spice for my family but this filling wasn’t sweet enough. Cooked well and looked nice.
I’ve made many pumpkin pies and this is by far the best! The filling was stunning. It was my first time making a crust however. I really appreciated the simple instructions.
This was delicious and it was the first time I managed to make a flaky crust, yay! Usually I find pumpkin pie to be too sweet and mighty, but the flavour in this one was really delicate and there was the perfect amount of spices in it.
I usually make a large pumpkin pie doubling the filling recipe. How long should I cook it?
Hi Val, if you double the filling, it won’t all fit in the crust/pie plate. I’d make two pies instead.
This isn’t perfect pumpkin pie it is “excellent flawless perfect pumpkin pie” 😃 I have made hundreds of pumpkin pies over the years and most have been great but nothing like this. This is my recipe to use and share. 👌
Could I use no shortening?
Hi Tingal, you can use all butter; the crust will just be a little less flaky. Hope that helps and that you enjoy! 🙂
Hi Jenn,
I’m from Australia and I’d like to purée my pumpkin fresh – do you have a suggestion as to which pumpkin would be the best to use?
Thank you!
Hi Kerri-Lynn, I’m not sure it’s called the same thing in Australia, but you’ll be looking for sugar pumpkin, which is about the size of a volleyball. You’ll usually see them labeled as cooking, pie, or sugar pumpkins, and they’ll weigh in the 4- to 8-pound range. Hope that helps!
My family loves this pumpkin pie. Thank you for this recipe. So easy to make and the directions are very simple to follow. Best pie ever!!!
I’ve been wanting to try 5″ individual mini pies. Can I use this recipe… so many great reviews! What adjustments do you recommend I make? Thank you in advance!
Hi Gerbie, I think this would work as 5-inch pies. I suspect you’ll get two 5-inch pies out of this. I’d keep the temperature the same and start checking for doneness at 30 to 35 minutes (though it probably will take a bit longer). Just keep a close eye on them!
Hey, Jenn! I made your recipe but I didn’t use your pie crust! It was a big fail for me! So, I used a different pie crust and I’m still failing but I will use your filling! I’m going to make it for a birthday and I’m excited! I hope it tastes delicious!
Hello Jenn,
Thanks for this recipe. It was delicious, however since it’s my very first attempt at any pie… ever, I have a few questions and comments:-
1) There wasn’t enough dough for my 8 inch pan. Can I increase the flour by maybe 1/4 cup?
2) Should I not use all the 4 tbsps of water. My dough was a little too sticky but I managed to make it work.
3) The amount of filling was way more then the pastry but I suspect it was because I did not have enough dough.
Comments welcome. 🙂
Thanks
Guhan
Hi Guhan, sorry to hear you had a problem with the crust! If there wasn’t enough dough for your 8-inch pie pan, I suspect you may have measured something incorrectly as I use a 9-inch deep dish pie pan and there is enough dough for that. If you’re certain you measured everything correctly, next time, I would try increasing all of the ingredients for the dough by 1/4.
Your wonderful recipe for pumpkin pie is requested frequently by my grandson…. it is the best. I have noticed the last two times I have made it that there are large cracks in the filling. I made it many times before with no cracks. It doesn’t affect the taste but I am wondering what I am doing that is causing this. I always follow your recipe instructions because I have such success. Thank you for any assistance you can provide. Also, just made your delicious pecan bars. They were perfect in every way. Family added these to their list of favs!
Hi Jennie, glad to hear you like the pumpkin pie but sorry to hear you’ve had a problem with it cracking the last few times you’ve made it. Have you made any adjustments to the recipe or used any different brands of ingredients? Also, you may want to check the accuracy of your oven temperature. Here are some tips for how to do that. Please let me know if I can help in any other way!
This is the creamiest and lightest pumpkin pie. You do not have to worry about it cracking either.
This truly is the perfect pumpkin pie. I was definitely an ‘on the back of the can recipe’ lady as it was the flavor that was comfort. This took all the comfort of our family’s traditional recipe and lifted it to a new level. The crust is perfect for the texture of the pumpkin custard. Thank you for opening my mind to something new and giving our family a new traditional recipe!
This is absolutely the BEST pumpkin pie recipe! Creamy filling and the perfect balance of spices. I’ve used the recipe from the back of a can of Libby’s pumpkin purée for 50 yrs. – because my mother always did…and last year I decided to try a new recipe (because I was tired of the filling being a bit watery and the crust getting soggy). I am so glad I tried Jen’s recipe + her pie crust recipe. The pie was a huge success and this pumpkin pie recipe and crust is now my (and my son’s) favorite recipe!
First time making this pumpkin pie and my family loved it. Perfect amount of seasoning and easy to make even for a beginner!
I made this at Thanksgiving this past year and it was fantastic! Definitely the best pumpkin pie we’ve ever had. Mother in law requested it again at Christmas! Thank you!
Throw out every PP recipe you have and use this one only including the pie crust! Everyone raves over my PP when I use this recipe that I’ve tossed my PP spice bottle and only use Jenn’s PP recipe. It’s has such a deep flavor and the crust turns out perfect every time – just be sure to l et the pie crust rest as needed. Super-awesome PP recipe. Every year, even COVID 2020, friends asked for a piece of my (Jenn’s) PP so we made more pies than just what our family needed. In fact, our pies at home go so fast that I barely get to have more than one piece myself. Don’t change a think and share this fabulous recipe with friends!
This pie is amazing and THE best I’ve ever tasted. Ill confess i used refrigerated crust for convenience. This filling is easy to put together, and has a beautiful consistency and a smooth, silky bite. The spices are perfect, and we loved the pepper note. A definite keeper!
The filling flavor is phenomenal. But I had difficulty getting it to set. So it was sort of a soupy delicious mess. Will try again soon. Must have been cook’s error!
I tried this recipe after years of being frustrated with my bland pumpkin pie recipe. This is what we needed. This recipe is fantastic! Everyone loved it! It is the new family pumpkin pie! Thanks so much, Jenn!