Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with sugared cranberries and whipped cream.
Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, pumpkin cake, and pumpkin Bundt cake, but HELLO what about pumpkin pie?? My Great Pumpkin Pie Recipe is here today.
Did you know that testing the perfect pumpkin pie recipe is a lot more challenging than one would assume!? Fresh pumpkin, canned pumpkin, ginger, no ginger, brown sugar, white sugar, cornstarch, flour, no cornstarch, no flour…?
But I finally I cracked the pumpkin pie code. I grew up in a house of pumpkin pie lovers and absolutely no Thanksgiving was complete without a nap and a massive slice of pumpkin pie. What I’m trying to say is, my pumpkin pie standards are high for this classic Thanksgiving dessert.
Pie Crust
Let’s start with the pie crust. Every pumpkin pie has to start with a stellar pie crust. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust. It’s easy to make. And I have a video tutorial and step-by-step photos in my pie crust recipe.
If you skip the leaf decorations on top, you’ll have a 2nd pie crust you can use to make leftover turkey pot pie or mini pecan pies! Or if you like extra thick pie crust, use some of your 2nd pie crust to make a decorative crimped or fluted edge. My how to crimp and flute pie crust tutorial will walk you through all the steps.
Fresh or Canned Pumpkin in Pumpkin Pie?
I tested this recipe with both and I truly liked the pie using canned pumpkin better. The canned pumpkin pumpkin pie (say that 3 times fast) was a little more sturdy when baked for the same amount of time. The pie baked with fresh pumpkin puree tasted grainy and a little… herbaceous? I prefer using fresh pumpkin puree in savory recipes, not desserts. This is your call, you can use either fresh or canned pumpkin.
Other Ingredients in Pumpkin Pie
- Eggs. Eggs set up the pumpkin pie filling. They give the filling its rich, luxurious texture.
- Heavy cream. Heavy cream makes pumpkin pie silky smooth. It’s thick, creamy, and absolutely heavenly in this pumpkin pie recipe. I use 1 cup of heavy cream and 1/4 cup of milk. I found that 1 and 1/4 cups of heavy cream (or more) was simply too much. Too thick, too gloppy! You can also use the heavy cream to make homemade whipped cream for the topping.
- Cornstarch. A starch thickener is one of the most important ingredients in a pie filling. I use a touch of cornstarch in my pumpkin pie because it helps set up the pie. Makes it a little sturdier and firm, while keeping everything smooth.
My Secret Ingredient
This sounds so incredibly weird, but I add freshly ground black pepper to my pumpkin pie filling. It’s bizarre, I know. But I’m being serious. I got this tip from the genius kitchen crew over at King Arthur Baking. And I am forever grateful. Because this little addition turns your pumpkin pie into the BEST pumpkin pie. No one will know it’s there except for you. And they will all be wondering what makes this spiced pie so good… it’s a pinch of pepper.
I actually add it to my homemade pumpkin pie spice blend, too! Feel free to replace the ginger, nutmeg, cloves, and black pepper below with my homemade spice. (Keep the cinnamon in the filling though!)
How to Avoid Cracks in Pumpkin Pie
Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to overcook; overcooking it will cause the filling to crack.
P.S.: For some fun twists on this classic, try this recipe as mini pumpkin pies, with a crunch topping on pecan praline pumpkin pie, or with extra spices in chai pumpkin meringue pie. You can also make a pumpkin cheesecake pie!
So from my kitchen to yours, enjoy The Great Pumpkin Pie Recipe. And if you’re looking for more inspiration for your dessert table, here are all of our favorite Thanksgiving pies and a list of 30+ pumpkin dessert recipes.
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The Great Pumpkin Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour, 5 minutes (includes blind bake)
- Total Time: 5 hours (includes cooling)
- Yield: serves 8-10; 1 cup sugared cranberries
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.
Ingredients
Sugared Cranberries
- 1 cup (100g) fresh cranberries (do not use frozen)
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
Pumpkin Pie
- Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- one 15-ounce can (425g) pumpkin puree*
- 3 large eggs
- 1 and 1/4 cups (250g) packed light or dark brown sugar
- 1 Tablespoon (8g) cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger*
- 1/4 teaspoon ground or freshly grated nutmeg*
- 1/8 teaspoon ground cloves*
- 1/8 teaspoon fresh ground black pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk
Instructions
- If garnishing with sugared cranberries, make those first: If you want to decorate the pie with sugared cranberries, start them the night before because they need to sit for several hours. Place cranberries in a large heatproof bowl. Set aside. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to 3 days. For more uses, see how to make sugared cranberries.
- Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Or use your favorite pie dough or store-bought.
- Preheat oven to 375°F (190°C).
- Roll out the chilled pie crust:Â Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9×2-inch deep dish pie dish (this is the one I use; it is 1.75-inches deep). Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Review my how to crimp and flute pie crust tutorial if you need extra help with this step. Brush edges lightly with egg wash mixture.
- Par-bake the crust: Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is *just* starting to brown. (Review this how to par-bake pie crust page if you need extra help with this par-baking step.)
- Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
- Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly—that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
- Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.
- Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely have leftover cranberries… they’re tasty for snacking. Serve pie with whipped cream if desired.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. You’ll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It’s awesome. Cover and refrigerate overnight. No need to bring to room temperature before baking.
- Special Tools (affiliate links): Glass Mixing Bowls | Saucepan | Baking Sheet | Silicone Baking Mat or Parchment Paper | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pie Weights | Whisk | Pie Crust Shield | Cooling Rack | Fall Cookie Cutters
- Cranberries: Use fresh cranberries, not frozen. The sugar syrup doesn’t coat evenly on the frozen berries, leaving you with rather ugly and some very plain shriveled cranberries.
- Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. I use and recommend Libby’s brand. If using fresh pumpkin puree, lightly blot it before adding to remove some moisture. The bake time may be longer.
- Spices: Instead of ground ginger, nutmeg, cloves, and pepper, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.
- Pie Crust: No matter if you’re using homemade crust or store-bought crust, pre-bake the crust. (Step 5.) You can use graham cracker crust if you’d like, but the slices may get a little messy. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe. No need to use pie weights if using a cookie crust.
- Pie Crust Leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.
- Mini Pumpkin Pies: Many have asked about a mini version. Here are my mini pumpkin pies. They’re pretty easy—no blind baking the crust!
Pie Crust Leaves
My pie crust recipe makes enough for two crusts. So with the extra dough, you can make adorable leaves for decoration on your pumpkin pie. Or any pie, really. I’ve seen the pie crust leaves baked directly on top of the rim of the pie—and I tried that—but was not thrilled with the results. Too much uneven baking. The underside of the leaves weren’t really cooked through and the tops got a little burnt (even through my pie shield). So, to make things easier, just bake the pie crust leaves separately and place them on top of your pie before serving. You can also sprinkle them with a little cinnamon-sugar right before baking. I was going to do that, but I forgot.
My leaf cookie cutters (affiliate link) don’t have “veins” so I made leaf veins myself using a sharp paring knife. It’s tedious, but if you want authentic looking leaves you can go ahead. Don’t worry if your veins aren’t perfect. That’s a weird sentence.
My directions for the leaves are in the print-out recipe above.
I came here to post a ? , I just finished making 2 pies, I bought the Libby’s pumpkin pie puree & I bought 2 Marie Calander pie shells, ( I’m not good at pies ) I followed it pretty much to the tee, except forgot the secret ingredient ( pepper) I know I know !!! How could I ? but anyway, I had a but load of pie filling left over. I’m saving it so I can make it again, I’m not a pumpkin pie lover, but I know someone who is & I tasted the mix with my finger & OMG it is soooo good. So why did I have so much left over ? I’m just praying this turns out good, in the oven now.
Fabulous! The best I’ve made in 50 years.
I love this site. This lady has the best of the best recipes. Try any of her cheesecakes. Sublime.
It would be really helpful if you could specify what rack in the oven to put in on. Middle one?
Hi Cristina, you can use the middle oven rack, or the one just below that.
This recipe is so tasty! One thing I struggle with every year is how to prevent the liquid filling from sloshing around when I have to put the crust shields on. Any tips?
Hi Amy, unfortunately, I don’t have a magic hack for that–wish I did! Just pull the oven rack really slowly and place the shield on as gently as possible… you can also place a baking sheet on the rack below the rack the pie is on, to catch any potential drips or spills. Hope the pie turns out great!
Egg wash? Is this in addition to the 3 eggs
Hi Yolanda, yes, the egg wash is for the pie crust edges, to give it that beautiful sheen.
I’m making my very first pie following this recipe and the pie crust recipe. I’m measuring out the ingredients and I’m finding that 1 and 1/4 cup brown sugar is significantly less than 250 g. Should I measure with cups or a scale?
Hi Kristen! Make sure to lightly pack brown sugar. Weights are always the most accurate measurement.
Thanks for your help. My scale was broken! I did my best with measuring cups (the pie came out great!!!) and bought a new scale. I’ve gone one to make three quiches following your instructions on this website. Thanks!!!!
Hi there. I will likely use a store bought crust. Should I still par-bake that kind?
Hi Dave! Yes, if it is a raw crust, follow the same baking instructions (including par-baking).
Need clarification: Does your recipe use Libby’s 15oz pure pumpkin or the 23 oz Pumpkin pie filling? Thanks so much.
Hi Jim, this recipe calls for one 15oz can or pure pumpkin puree (like Libby’s). Happy baking!
Hi! The taste on this pie is great! I had a problem with the baking time. When I went to check the pie at 50 minutes, it was already over done, and the pie crust was very hard to cut into. The center was not giggly at all. Is the cooking temp 375, the same as blind baking the crust?
375 is correct! Perhaps your oven runs a little hot? We always recommend keeping an eye on baked goods as they bake. We also recommend using an in-oven thermometer so you know the exact temperature of your oven (most are off some).
Hey Sally!
I love this recipe so much and have been making it for years. I was wondering if there was a way to replace the heavy cream and milk with evaporated milk, and if that would affect the recipe in other ways.
Thanks!
Hi Lucy! We don’t recommend it – the flavor and texture doesn’t compare. Best to stick with heavy cream.
Just wanted to say that this is one of the only recipes I make that follows the recipe without adapting! I have been making it for years and now do a huge pie in a large ceramic tart dish with a bourbon rye crust. It absolutely slaps, thanks for a great recipe!
Hi,I made a mistake of buying table cream instead of heavy cream,can i use that instaed of heavy cream?Thank’s
Hi Liza! Table cream should be fine (to replace BOTH the cream and the milk), but the pie may need a little longer in the oven since you’ll be missing some fat.
Does the recipe double if I use a 29oz can of pure pumpkin puree?
Hi Lisa, that should work just fine for doubling the filling recipe.
I spend time baking twice per year – for my family’s Thanksgiving and Christmas. Baking for just myself or one other person the rest of the time is a bad idea (due to my uncontrollable sweet tooth) so I relish the opportunities I get to bake.
I discovered this pumpkin pie recipe the first year I was given the task of baking and I have never looked for another recipe. It’s absolutely delicious, and it’s SO BEAUTIFUL with the cranberries and crust decor. I could only find larger cookie cutters the first year I made this, so I put the crust decor around the outside edge of the pie and out the cranberries in the middle. It’s so beautiful, and I can’t thank you enough for this recipe.
Hi I’ve made this pie multiple times however today at 60 mins I tested to see if it was done and the whole pie was wobbly plus bubbling. Left it in another 20-25 mins still more wobbly than I would like it and it did still have the bubbling happening. I know it was left a bit too long. Crust was not burnt. But I don’t recall ever seeing any bubbling prior. Is that normal?Checked the oven gage and additional thermometer it was at 375 degrees. Making this again this week should I take it out if I see it bubbling on the inside like today? After I removed from the oven it did set.
Hi Lisa, where was the filling bubbling? Was it around the edges? It’s likely fine. Be sure to not over-bake the pie. If you try it again this week, even if you notice it bubbling, try to take it out of the oven after 1 hour. That is usually plenty of time. If it needs just a couple extra minutes, that’s fine. Remember, the pie will set as it cools.
Hi Lisa, you said that it bubbling and basically not setting. Could you have possibly forgotten to add the cornstarch? That would be your thickening agent. So I was thinking that may be the culprit. I once forgot to add in the flour (even though I had it sitting out) to some pumpkin bars one year. Boy that took me forever to figure out what I did wrong.
This is the best pumpkin pie recipe I’ve made. Make sure to use real pumpkin puree.
Brilliant recipe. So clear how to make from scratch. Different options considered with freedom to be creative or follow various excellent suggestions. Just baked it and it is amazing!
Hi, my pie came out grainy…I followed this exactly and was surprised the oven temp stayed at 375 fir the whole cook time…did I miss a note to turn it down to 350 after 15 mins?
Hi Lesley! 375 is correct for the pie baking. Always keep an eye on it as it bakes and take it out before the stated time if necessary! All ovens are slightly different.
I love this pie recipe. This year, I have a new oven that has a convection bake feature. I am reading online that it is OK to make a pumpkin pie using this feature. My question is this: if I use convection bake, should I still pre-bake the crust? Thank you!
Hi Ellen, we always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. We’d still recommend pre-baking the crust, but keep in mind that will also take less time.
Do I need to have my blind baked pie crust cool down before pouring the filling in to bake? How do I avoid air bubbles? I’ve docked the crust but still have air bubbles. Please help.
The crust can still be warm when you pour in the filling. If you have air bubbles, you can press them down with a spoon to flatten them out. To avoid them next time, make sure you’re docking the crust a little more with the fork (going all the way through the crust).
Step 7 of this recipe says “If using a deep dish pie dish as instructed, you should only have a little filling leftover” but the recipe doesn’t seem to say anything about a deep dish pan (though the photos are clearly of one) and the links to pie dishes in the recipe all appear to be a standard pie dish. Does this need to be in a deeper pie dish than a standard pyrex?
Hi Robyn I find a 1.75-inch deep pie dish works wonderfully, or a 2-inch deep dish would obviously work too. I fixed that wording.
I made this gluten and dairy free. For the crust I used Simple Mills cinnamon and chocolate crackers. I used Great Value gluten free flour, and coconut cream. Turned out wonderful!
Hello, Thanks for this recipe! Can I just bake the filling in some of the larger size Pyrex custard cups? I figure that I’ll have to lightly spray with custard cups with canola oil spray before adding the filling. Fill them 3/4 of the way full? Place them on a sheet pan in the center of the oven and bake for how long? I assume that the center should be a little wobbly as well? Thanks for the advice! Kathleen
Hi Kathleen! We can’t see why not – you may want to use a water bath to prevent cracking. Let us know if you give it a try!
I just made this and everything turned out great but I though the pie could be a tad bit sweeter. Do you have any recommendations like use more brown sugar or add white sugar? Thanks!
Thank you for trying this pie! You could try adding a little white granulated sugar, such as 2 Tablespoons.
Hi Sally, can I use half and half instead of the heavy cream. Thanks sandy
Hi Sandy, 1 and 1/4 cups half-and-half should be fine (to replace BOTH the cream and the milk), but the pie may need a little longer in the oven since you’ll be missing some fat. (Since the recipe calls for more cream than milk!)
Oops, sorry, I meant “So Delicious Coco-whip” not “Truwhip” for the topping recommended in the post submitted about dairy-free version of this recipe today. Great recipe!
I made this pie filling dairy free: used the most solid parts of full fat (Thai Kitchen) coconut milk in place of the heavy cream (1 cup) and vanilla-flavored (Silk original) almond milk in place of the milk (1/4 cup), mixed those together before adding. All family members, the one who can’t have casein (milk protein) and those who can thought it tasted of deliciously spiced pumpkin NOT coconut and NOT pepper, which I did worry about before baking. The color was also great! I did allow the filling mixture to sit 24+ hours in the fridge before baking; I planned to follow the tip about making the filling the day before but wasn’t able to bake as soon as I planned. Maybe that accidentally long wait helped the spices infuse our home-roasted & pureed pumpkin (not recommended, I know, but that’s what we had)? I did use the original butter crust recipe, since our family member has a brittle tolerance of low amounts of fully baked casein. I followed another reviewer’s tip and baked the small amount of leftover filling in a small ramekin during the last part of the pie baking (after covering the pie edges). That made a delicious extra pudding with a little Truwhip on top for the person avoiding casein.
Love this recipe! Any tips for a dairy free version?
Hi Heather! We haven’t tested this recipe with any dairy free alternatives, so we’re unsure of the results. Please let us know if you decide to experiment with it and if you find something that works!
Can I use frozen pie crust that are already in the aluminum shells?
If yes, do I have to defrost and then blind bake and prick with a fork
Hi Tommy! Yes, we would follow those steps if using a premade, unbaked crust.
i’m definitely gonna make this recipe! autumn is the best season, so naturally it should be accompanied with the best food 😉 can’t wait to see how it turns out!!