Perfect Pumpkin Pie
This post may contain affiliate links. Read my full disclosure policy.
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
You may also like
- 24 Best Thanksgiving Side Dishes
- 16 Thanksgiving Desserts Worth Saving Room For
- Pumpkin Cheesecake with Gingersnap Crust & Caramel Sauce
- Perfect Apple Pie
- Pumpkin Pecan Streusel Torte
- Bourbon-Brown Butter Pecan Pie
- Sweet Potato Pie with Whipped Cream
“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
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.
Thank you so much for providing the best recipes on any cooking site, Two questions about pumpkin pie recipe. My glass pie dishes are 9.5″. I can’t find just 9″ in my area. Will this work with your pastry and filling. Also, I do not have a large food processor, Just a small one. Can I cut in butter and shortening with my pastry tool that I use for biscuits? Again, I am so appreciative of your recipe site. Asked for your new cookbook for Christmas! Happy Thanksgiving. Jennie
Hi Jennie, The 9.5 pie dish is perfect (that’s actually what I have) and it’s perfectly fine to cut in the butter and shortening by hand. So glad you’re enjoying the recipes!
We have an electric oven, so where in the oven(i.e middle, bottom 3rd, etc.) should we blind bake the crust, and then the pie based on the cooking times in your recipe?
Thanks,
Rick
Actually, I have an electric oven so you can just follow the recipe as it’s written. Hope you enjoy!
Hi Jenn, I’m a new recipient of your recipe emails. I have tried your crustless quiche and it turned out amazing. This is huge for me since I don’t consider myself talented in the area of cooking. I’d like to try this pumpkin pie recipe however, I don’t think I’ll be able to create the crust (don’t have the necessary food processor). That said, could I substitute the homemade crust with a ready made one? I know ready made isn’t typically the best tasting but i wanted to confirm before purchasing the ingredients.
Thoughts??
Thanks for your amazing recipe ideas.
Definitely, Gina – a store-bought crust is perfectly fine. Just be sure to get a crust that will fit a 9-inch deep dish pan and follow the instructions on the package for blind baking (that’s just pre-cooking the crust) rather than the instructions in the recipe. Please lmk how it turns out!
Hello, the pie looks incredible! I’m planning to make it for Thanksgiving and I was wondering if I could make the crust the day before and refrigerate overnight?
Thanks!
Sure, Adri – that’s fine. Enjoy!
I’ve never ben a huge pumpkin pie fan but this recipe has made me a convert! Can’t speak to the crust, because I used my own recipe for that, but the filling spices are so well-balanced and there is just the right amount of sugar. I’m eating a slice for breakfast and I think it’s even better the next day. This is perfection!!
What spice do you sprinkle on the top of your whipped cream?
Hi Ann – it’s cinnamon 🙂
Made this pie last night. Was too lazy to make my own crust so of I used a frozen Marie callender’s crust and baked for an extra 20 minutes on 325. The pie was absolutely amazing. Delicious! Not one complaint about this recipe. Awesome awesome awesome 🥧
I made this pie for a contest at the fair. Won first place! 😀 thank you for sharing a great recipe!
Yay! 🏆
I made this for Canadian Thanksgiving and it was a huge success! My family loved it. It was my first time making pumpkin pie and blind baking the crust. I was a little nervous but the directions were clear and easy. Crust turned out flakey and delicious and not soggy at the bottom, and filling was so yummy! Thank you!
This was the second pumpkin pie I’ve baked in my life and I probably made lots of mistakes but oh my, this turned out DELICIOUS! I used a store-bought crust because I didn’t have time for the real thing and that custard is just a million times too good for it. I probably used too big a pie dish so the filling is spread rather thin and the crust did not go high enough on the edges, leaving me with too much filling, and I probably should’ve taken the pie out 5 minutes early, but even with all this, the pie is just incredible – which really speaks for the recipe. Can’t wait to try again with everything I’ve learned now!