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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Can I use actual pumpkin and steam it instead of canned pumpkin?
Hi Sarah, a few readers have commented that they’ve used fresh pumpkin successfully, but I’ve never prepared it that way. Please LMK how it turns out if you try it!
i have made a lot of pumpkin pies and this is by far the best. i questioned the pepper as an ingredient, but honestly, don’t change a thing!
Honestly, this is seriously the best pumpkin pie recipe I’ve ever tried. SO TASTY! I’ve made it multiple times by now— it’s never gone a day without the entire thing being devoured. Thanks for sharing this amazing recipe with us!
I was one of those who was hesitant to add the pepper to the pie but figured everyone else seemed to like it and that only 1/8 of a teaspoon wouldn’t affect it much. Unfortunately, the pepper was quite noticeable and ruined the pie for me. Obviously, I’m in the minority, but I think it should be noted that the pepper is not for everyone.
Is the blind baking of the crust absolutely necessary? I’m running low on time lol
Hi Yaniz, It is only necessary if you want a crisp crust. 🙂
It was ok, but while I was baking there was too much filling, and I added too much so it overflowed. ☹️🥧
Hi, Sorry you had a problem with this! Did you use a deep dish pie plate? If not, not all the batter would fit.
I’m not the world’s biggest fan of pumpkin pie (in general I could take or leave it) but I definitely think this is the best one I’ve had yet, and it was stupid simple to make too. Made for Thanksgiving and will be making again for Christmas. Thank you!!
Made this for Thanksgiving and it was a hit. Best pumpkin pie I’ve ever made. I’ve enjoyed so many of your recipes and was thrilled that my husband bought me both of your cookbooks for my birthday this year. Thank you so very much.
Hi 🙂
Do you know if I could just use pumpkin pie spice instead? If so, any idea what the measurements would be? Thank you so much!
Sure – you’ll need a total of 2 3/4 tsp. Just make sure you still add the pepper that the recipe calls for. Enjoy!
First time I tried one, let alone make it. It was absolutely fabulous and a huge hit. Thanks for sharing!
Yup!! An absolute hit at my house. I’ve never made a pumpkin pie before and this came out perfectly. Thanks so much for an easy, great recipe.
Hi Jenn!
Another HUGE fan here!
Made this pie with your crust recipe and it was a hit!
Recall seeing you mention adding a little bit of sugar to the pie crust recipe for pumpkin pie but I cannot find where I saw it or how much.
I’d like to try that out.
Thanks so much!
Hi Kalina, I did mention including sugar for a sweet pie but I’ve since tweaked the pie crust recipe and removed it. This shouldn’t require sugar, however, if you’d prefer to add 1 tablespoon to sweeten it up a little, that would be fine. (And so glad you liked the pie!)
Excellent fluffy pie – crust superb. I did decrease the spices a bit and wished I left the crust in the fridge a bit longer (or used the freezer) as I had a small bit of slippage after the blind bake. Also will do an egg wash on the crust next time. Thank you, yet again, for an excellent recipe.
Superb, best-ever pumpkin pie! Absolutely everyone raved about it, and my dad (who is trying to get me to make another pie ASAP) said it was the best pie (of any kind) he’d ever eaten. Every Thanksgiving I long for a good pumpkin pie and am almost always underwhelmed, but this was the pie I’d been craving. Delicious. And I love how clean and well-laid-out your website and recipes are — so superior to other food sites!
The best pumpkin pie I have ever had made by anyone!!❤️❤️👍🏼
WOW! This is absolutely the “Perfect Pumpkin Pie”. Love that the crust is baked before adding the filling. I had never heard of putting black pepper in a pumpkin pie, but the combination of spices is excellent. Everyone raved about the pie, including me! I will definitely make this my go to recipe for pumpkin pie! Thank you Jenn!
Just the absolute best pie recipe!
I have tried so many pumpkin pie recipes over the years and some were good but this is finally the keeper! I followed the recipe EXACTLY. My entire family, including the grandkids, liked this recipe! Thank you Jenn for such a delicious recipe that I will be repeating and passing down to kids and grandkids.
Too much pepper. Otherwise, it would have been great. Leaves bad after taste. Next time I will add dash, not the amount in recipe.
Ive made this several times snd each time people rave about it. As we are having company for Thanksgiving I want another perfect pie. My question is which do you prefer.. glass or metal pie plate. I’ve used glass but am concerned about freezer to oven.
Thank you
Hi Lorraine, I’d go with metal. Enjoy!
Made as directed but omitted pepper. The most perfect pumpkin pie I’ve ever had! Absolutely delicious and perfectly cooked.
Thanks so much!
This recipe makes the most delicious pumpkin pie I’ve ever tasted!
Holy cow! This pie was a hit! Home run!
I prepped my dough according to your recipe and let it rest in the fridge the day before. (I had a tiny bit of a struggle because I needed a bit more moisture in the dough when I rolled it out.) I blind-baked it accordingly. (Mind you, this was my first time making a WHOLE pie, ever!)
The pie filling was probably the best I’ve tried. I baked the pie and took it out right at 53 minutes and let it set. My goodness it was perfect, the crust was perfectly golden, the custard was perfect set as well. Thank you so much for sharing this recipe, this one will be a staple! <3
Definitely a 5-star recipe! Easy, flavorful and it cooked perfectly. Will keep and remake this recipe, everyone loved it!
It is the perfect pumpkin pie! Thank you for the recipe Jenn.
This pie is delicious!! However I have a question. I made two pies- one in a glass pie pan and one in a Le Creuset pan. The Le Creuset one is possibly a little deeper. The glass plate pie was perfect but the Le Creuset cracked. Can you explain why? Thank you!
Glad you liked it! Sometimes take longer to bake in ceramic dishes. Did you happen to keep that one in the oven longer? If so, it may have been a bit overbaked, and overbaking can cause cracks.
Just made, haven’t had an actual slice yet but I already can tell you that the mix was the BEST I’ve ever tasted! It wouldnt all fit in the pie crust so I made 3 “pumpkin pie” muffins with the rest because there was no way I could throw it out; TOO awesome lol. Thanks for sharing this recipe:)
Hi Jenn, could I use chinese five spice in this recipe? I am just wondering as I have some in my cupboard. If not, I will definitely just try it as is (but I will need to find ground cloves as I only have whole cloves at the moment). Cheers.
Hi Cheryl, I’d stick with the spices called for. Enjoy!
Pie was amazing 🙂 I did find ground cloves and the spice mix is perfect. My husband and son raved about it. Yum! Thanks for a great recipe.
Five spice is a fine substitute, not as good as cloves but it’ll give the same peppery kick. If I where you I’d grind up the whole cloves you have and use those!
Actually, Chinese five spice works really well too, but make sure you read the list of ingredients. My husband got some that had some garlic in it. Not ideal in pie, although I was surprised no one could tell what that strange taste was. Also, if you don’t like anis and fennel, stick to Jenn’s spices.
I just have a kind of “public service” announcement. Was super excited to try this recipe. To be clear, I don’t bake pies. After this past year, really feeling the holiday spirit, so thought I’d give it a go. Realized that I had given away my pie pans, so went to BB&B for a couple of Pyrex ones, which was all they had. Ya’ll may already know this, but NEVER put a hot one on a granite countertop!! I had baked the pie crust (completely with newly purchased pie weights, which I just learned about), took it out of the oven, and placed it on the counter. Luckily, I turned around to turn off oven timer, so wasn’t right next to it…and it EXPLODED all over the kitchen!! Sorry for long post, just wanted to give anyone who doesn’t know this, a heads-up. Will be purchasing non-glass pans, and will make this recipe soon. Happy Thanksgiving!!
(Giving it 5 stars, because I know it will be)
So glad you are OK – Pyrex is GREAT, but definitely does not like to change temps fast. (the counter was most likely cold.) Simply put on a trivet or towel next time. Thanks for sharing though. My sister & brother-in-law learned the same thing while canning jam once. Eeep! luckily also not turned away when the explosion occurred. Something to be thankful for ♥
Be well.
Is it possible to reduce the sugar in this recipe? I am looking forward to trying it today!
I think you could reduce it by a few tablespoons, but I wouldn’t go further than that. Hope you enjoy!
Hi there — I only have dark brown sugar in the house. Should I still use 1/2 cup or reduce it sightly? Thank you! Eve
Hi Eve, Dark brown sugar is fine to use here and you don’t need to reduce the amount. Enjoy!
Thank you so much! Happy Thanksgiving! We are very thankful for you Jenn! My boys are especially thankful everytime I make your rigatoni and sausage…or brisket….or shrimp and broccoli…the list goes on.
I’m in the 11th hour here lol. I have Pillsbury deep dish pie crust, thawed. I’m super confused about blind bake thing. So with this thawed shell I need to bake it at 375 then take out make the pumpkin filling them out in shell and bake per recipe? I’m afraid baking shell twice is going to burn it. I have no clue how to cook haha please help
Yes, that’s correct. But if you’re using a store-bought crust, follow the instructions for blind baking (or a baked shell) on the package. It will require much less time than a homemade crust.
I’ve made the filling and refrigerated it. Tomorrow, I’ll do the crust and cook the pie. Followed the recipe to the letter for this time as I’m bringing it to Thanksgiving dinner and don’t want a disaster. That being said, I plan to find a way to include real maple syrup and decrease the sugar next time. If you have any suggestions please let me know. If not, I’ll tell you how I did it and how it turned out. Oh, not true, not to the letter as I used real pumpkin not canned. A sugar pumpkin
Hi Monica, I would start by replacing 1/4 cup of the brown sugar with maple syrup.
I make this all the time and love it, but I accidentally forgot evaporated milk. What would you sub for this? I have milk, half n half, whipping cream, dry milk and buttermilk. Thanks so much!!!
Hi Heather, Heavy cream is a good substitute. Hope that helps!
Hello Jenn,
After blind baking the frozen pie crust, do I need to wait for the oven to come down to 325 degrees before putting the pie back in or can I put it right into the oven after I pour the filling into the pie crust and then turn down the oven to 325? Thanks
Hi Lisa, I would wait. Enjoy!
Wow I tried several different recipes and this one was a a winner so perfect tysm
I usually despise pumpkin. But I made this for my SO and actually ate a piece. My best friend of twenty years didn’t believe me. This recipe is perfect. I used granulated pure cane sugar and it was the perfect blend of everything. 10/10 from a non-pumpkin eater. I’m making again today.
Hi, I’m excited to try this recipe! I’m gluten free, so I’m making a gluten free crust, but I’ve never pre-baked it that long (40 min). Is that timing just for your recipe or any crust recipe?
Thanks! Penny
That timing is specifically for this recipe. The filling is so wet and baking the crust for that amount of time helps to keep it from getting soggy.
This pie is absolutely wonderful…..black pepper and all!
I just made a couple pies and realized I forgot to add the flour. Now I’m really nervous. How bad is it that I forgot the flour? Should I toss them and start over? I’ve made this pie before and it’s so amazing!
Hi Rachel, Did you bake them yet? The flour really just helps prevent cracking, so if they look okay out of the oven, I wouldn’t worry about it.
Hi Jenn, would it make a difference if I don’t include the black pepper?
Hi Maria, It’s fine to omit the pepper. Enjoy!
Have you tried it without pepper? Did it alter the flavor?
When I was originally developing the recipe, I may have tried it without pepper but I don’t recall for sure. I know pepper sounds like a strange addition to pumpkin pie filling but I promise it enhances the flavor!
Hi is it 1&1/4 cups of evaporated milk or just a 1/4? Sorry, very newbie
Hi Susan — it’s 1&1/4. Sorry for the confusion!
Is it ok to make these pies a couple to a few days ahead and refrigerate them?
Yep that’s fine 🙂
My crust shrunk down to the bottom of the pie pan. What did I do wrong?
Hi Jana, Did you use pie weights/beans to blind bake the crust?
Could I use my own homemade pumpkin fie filling? Would love to make it this Thanksgiving season.
Hi Kathy, Do you mean replace the canned pumpkin with homemade pumpkin purée? If so, that’s fine. 🙂
Will the filling recipe work with a gingersnap crust?
Hi Randi, A gingersnap crust would work here. Keep in mind that the first step of baking the crust (before adding the filling) will be a lot quicker than that of the pastry crust. I’d love to hear how it turns out!
Hi Jenn — can I use a 10″ pan for this recipe?
Thanks! Eve
Hi Eve, I think you could, but it will be quite flat, like a tart.
I have looked at a few different recipes and noticed that some use sweetened condensed milk and some use heavy cream. What is the difference? Why do you choose evaporated milk over heavy cream?
Hi Chrissy, I’ve always used evaporated milk in pumpkin pie, but heavy cream works too. Sorry I don’t have a more scientific explanation!
No worries at all! Your explanation works for me! Thank you for responding! I’m so excited to try it. All of your recipes, that I have tried, have been amazing.
Hi! Can you kindly confirm the temperature for baking the pie? I saw a comment that someone baked @ 325 for 60 mins and it was underdone, then she said another set of directions said to bake it at 375. I’m going to bake 2 of these tomorrow!
Hi Pam, the empty crust gets blind baked at 375°F. Once you remove the crust from the oven, reduce the temp to 325°F as that’s the temp that the crust with the filling should be baked. Hope that clarifies!
Hello, would making this pie with a graham cracker crust work? Would directions to pre-bake the crust be the same? Thank you!
Hi Lena, A graham cracker crust would work here. 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. Please LMK how it turns out!
I’m wondering, can I leave the flour out of this recipe to make it gluten free?
Hi Connie, I wouldn’t just omit it; I’d replace it with gluten-free flour or cornstarch. Hope that helps!
Jenn, please don’t freak out but I want to make your filling recipe and not pre bake my crust (50 years of horror pre bake incidents). I would like to use unbaked shell and the age old time and temp 425 reduced to 350. The usual pumpkin pie filling has 2 eggs. Does the extra egg you use require more or less bake time or does it matter?
Also, you really have more sugar and have flour in your filling, do any of these items effect baking time and temp I want to use as mentioned above in unbaked shell?
No, they wouldn’t affect the baking time.
Hi Marilyn, I really prefer baking custard pies at a lower temp. That said, the extra egg does not impact the baking time.
I have always doubled my eggs in my pumpkin pie and used the age old time and temp that you spoke of, and it’s always turned out perfect. In my experience, the extra eggs do not require more time, they only make the pie a bit more custard-y. Hope this helps. =)
I baked sugar pumpkins and made a purée out of them. Can I use this in the recipe?
Sure – enjoy!
Perfect is an accurate name for this recipe!
Hi Jenn,
I noticed that you used a ceramic pie dish. Normally I use a glass pie dish for my pumpkin pie but for this recipe do you prefer the ceramic? I made your pumpkin filling two years ago and it is now my go to recipe.
Happy Thanksgiving to you and your family
Hi Debbie, Both work well, so whatever you prefer. 🙂
Hi jen!
Thoughts on a store bought graham cracker crust? Would i need to move from aluminum pie pan to glass dish before baking? My son is the only one who likes pumpkin pie and i already have one in the pantry!
*im making your french apple cake for the rest of us 🙂
Hi, A graham cracker 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’d love to hear how it turns out!
I just tried this recipe for the first time and it was a hit with the fam!
I ended up making 2 of these… One exactly to the recipe and another that was adapted to be wheat-free and lactose-free using gluten-free flour, vegan butter, coconut oil and macadamia milk. Both worked out perfectly! I’m in Australia and canned pumpkin isn’t as readily available so I made my own puree with half a Jap pumpkin which worked a treat. This is definitely a recipe I’ll save! Thank you! 😀
Hi Jenn, I plan to make this pumpkin pie. If I want to add Bourbon would it work & how much do you think? Thanks so much!
Hi Mary Ellen, I wouldn’t change anything here because pumpkin pie can be pretty finicky, but this would be delicious with bourbon-infused whipped cream on top. The one that tops this pie looks delicious (Please keep in mind that I haven’t tried the recipe myself). Hope you enjoy if you try it!