Perfect Pumpkin Pie

Tested & Perfected Recipes

For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won’t crack 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 each one was plagued with either a filling that wouldn’t set properly, a massive crack down the center, or a lousy crust (i.e., soggy, doughy or shrunken). 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 — and crust by nature is finicky. Finally, 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 (or, take it out at just the right time and still have it crack down the center!).

For this foolproof recipe, I use my favorite homemade pie crust, which tastes buttery, holds its shape, and is easy to work with. And to prevent the crust from becoming soggy, I blind bake it until it’s completely dry before adding the filling. To prevent those unsightly fissures in the filling, I modify the traditional recipe by adding a little flour, replacing some of the whole eggs with egg yolks, and baking the pie at a low temperature. The result is a pristine pumpkin pie, even if you accidentally leave it in the oven a few minutes too long, and it’s delicious to boot!

What you’ll need to make Pumpkin pie

pumpkin pie ingredients

Step-by-Step Instructions

Step 1: Blind Bake The Pie Crust

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).

pie crust on baking sheetCover the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights.

crust filled with beansBake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights.

removing the beansBake 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.

blind baked pie crust

Step 3: Make The Filling

While the crust finishes cooking, combine the pumpkin pie filling ingredients in a large bowl.

pumpkin pie filling ingredients in bowlWhisk until smooth.

smooth pumpkin pie fillingStep 4: Bake the Pumpkin Pie

Pour the filling into the pre-baked crust.

pumpkin pie ready to bake

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.

baked pumpkin pieCool 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!

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Perfect Pumpkin Pie

For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won’t crack as it cools.

Servings: 8 to 10 (Makes one 9-inch deep-dish pie)
Prep Time: 30 Minutes
Cook Time: 1 Hour 45 Minutes
Total Time: 2 Hours 15 Minutes, plus time to chill the dough and cool the pie

Ingredients

  • 1 (9-inch) Homemade Pie Crust or deep-dish frozen pie crust shell (thawed)
  • 1 (15-oz) can pure pumpkin (about 1-3/4 cups)
  • 1 large egg
  • 3 large eggs yolks
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1-1/4 cups evaporated milk (you'll need one 12-oz can but you won't use all of it)

Instructions

  1. Preheat the oven to 375°F and set an oven rack in the middle position.
  2. If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust 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 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. Remove the foil but don't throw it away; you may need it again.
  3. If using a frozen crust: Follow the instructions for blind-baking on the package.
  4. After blind-baking the crust, reduce the oven temperature to 325°F.
  5. Make the Pumpkin Pie 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.
  6. Bake the pie for 50 to 60 minutes, 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 again with the 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.
  7. Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
  8. 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 Edamam

  • 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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Reviews & Comments

  • 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 🙂

    • — Lily on October 26, 2021
    • Reply
  • Can I use half and half instead of evaporated milk?

    • — Amy on October 24, 2021
    • Reply
    • 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!

      • — Jenn on October 25, 2021
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  • 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!

    • — Susan Grondin on October 18, 2021
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  • 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?

    • — Katiebug on October 18, 2021
    • Reply
    • 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!

      • — Jenn on October 19, 2021
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    • 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.

      • — Cate on October 23, 2021
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  • 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!

    • — Sadie on October 15, 2021
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  • 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

    • — Nicole Pagan on October 15, 2021
    • Reply
    • Sure! See the bottom of the recipe for freezer-friendly instructions.

      • — Jenn on October 16, 2021
      • Reply
  • 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 😉

    • — Marija on October 12, 2021
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  • 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!

    • — Deb J on October 11, 2021
    • Reply
  • Hello, I’ll need to bake two pies at a time. Does the oven temperature need to be adjusted? Or baking time? Thank you

    • — Caroline on October 10, 2021
    • Reply
    • 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!

      • — Jenn on October 11, 2021
      • Reply
  • The absolute best thing I’ve ever baked.

    • — Sally Fields on October 10, 2021
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  • 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.

    • — Jenn on October 9, 2021
    • Reply
    • It should be fine, Jenn – in the AM, let it sit out a bit so that it’s malleable enough to roll, then proceed. 😊

      • — Jenn on October 10, 2021
      • Reply
      • Thank you!!

        Also just curious is it pumpkin purée can that’s used in the filling?

        • — Jenn on October 10, 2021
        • Reply
        • Yes. 🙂

          • — Jenn on October 11, 2021
          • Reply
  • 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!

    • — Melissa Thorson on October 9, 2021
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  • 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.

    • — Sam on October 8, 2021
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  • 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.

    • — Kyla on October 6, 2021
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  • 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.

    • — Cassandra on October 5, 2021
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  • 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.

    • — Cristina on October 4, 2021
    • Reply
  • I usually make a large pumpkin pie doubling the filling recipe. How long should I cook it?

    • — Val on October 1, 2021
    • Reply
    • Hi Val, if you double the filling, it won’t all fit in the crust/pie plate. I’d make two pies instead.

      • — Jenn on October 1, 2021
      • Reply
  • 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. 👌

    • — Renee on September 9, 2021
    • Reply
  • Could I use no shortening?

    • — Tingal on May 13, 2021
    • Reply
    • Hi Tingal, you can use all butter; the crust will just be a little less flaky. Hope that helps and that you enjoy! 🙂

      • — Jenn on May 14, 2021
      • Reply
    • 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!

      • — Kerri-Lynn on October 14, 2021
      • Reply
      • 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!

        • — Jenn on October 15, 2021
        • Reply
  • 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!!!

    • — Gina on April 30, 2021
    • Reply
    • 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!

      • — Gerbie on September 26, 2021
      • Reply
      • 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!

        • — Jenn on September 28, 2021
        • Reply
  • 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!

    • — Julie P. on March 23, 2021
    • Reply
  • 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

    • — Guhan Subramaniam on February 15, 2021
    • Reply
    • 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.

      • — Jenn on February 15, 2021
      • Reply
  • 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!

    • — Jennie on February 8, 2021
    • Reply
    • 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!

      • — Jenn on February 8, 2021
      • Reply
  • This is the creamiest and lightest pumpkin pie. You do not have to worry about it cracking either.

    • — Susan s. on February 2, 2021
    • Reply
  • 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!

    • — Quinn on January 29, 2021
    • Reply
  • 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!

    • — Kathleen on January 29, 2021
    • Reply
  • First time making this pumpkin pie and my family loved it. Perfect amount of seasoning and easy to make even for a beginner!

    • — Robyn on January 28, 2021
    • Reply
  • 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!

    • — Stephanie on January 28, 2021
    • Reply
  • 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!

    • — Susan on January 28, 2021
    • Reply
  • 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!

    • — Barbara Sweet on January 28, 2021
    • Reply
  • 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!

    • — MarthA on January 28, 2021
    • Reply
  • 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!

    • — Rhonda B. on December 29, 2020
    • Reply

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