Addictive Recipes from a Self-Taught Baker

The Great Pumpkin Pie Recipe

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.

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, thick, and tastes incredible on my homemade pie crust!

Pumpkin pancakes, pumpkin cookies, pumpkin lattes, pumpkin cupcakes, pumpkin bread, but HELLO what about pumpkin pie?? My Great Pumpkin Pie Recipe. Is Here. Today. Say hi to this pie.

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, thick, and tastes incredible on my homemade pie crust!

I spent the majority of my incredibly awesome week last week testing pumpkin pie recipes. And when I say awesome, I really mean frustrating because 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, what what what?

But I think 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 then a massive slice and an even bigger serving of cool whip. What I’m trying to say is, my pumpkin pie standards are high. When it comes to this Thanksgiving classic, I’m a huge snob. And now that I’ve found the recipe, I can rest easy at night. And you can too! Because I’m sure finding a tasty pumpkin pie recipe haunts your dreams as well.

Just me? Ok.

How to make pumpkin pie from scratch on

Since this is such a classic recipe, I snapped a lot of pictures of the process as well as the finished products. Yes, productS. I made three of these pies, just to be sure this recipe was the best of the very best. I’m crazy, as you know. So, what makes it so great?

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 ton of step-by-step photos here. 🙂

Decorate your pies with pie crust leaves! On

Decorate your pies with pie crust leaves! On

The pumpkin. Fresh or canned? 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. I found the pie to taste grainy and a little… herbaceous? And the sugar couldn’t even cover that up. I prefer using fresh pumpkin puree in savory recipes, not desserts. This is your call, you can use either.

The mighty ingredient in pumpkin pie, besides the pumpkin, are the eggs. They set up the filling. They give the filling its rich, luxurious texture. 3 eggs are needed here, no shortcuts around it. Another ingredient making this pumpkin pie so luxurious and silky smooth? Heavy cream. Thick and 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…

Gloppy is the best word I can think of right now.

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, thick, and tastes incredible on my homemade pie crust!

A starch thickener is one of the most important ingredients in a pie filling. I use a touch of cornstarch in my pumpkin pie filling 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 Flour. 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 how this spiced pie is so damn good. A pinch of pepper.

These pie crust leaves! I am so excited about them.

And let’s not forget about the sugared cranber… I mean crannies.

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, thick, and tastes incredible on my homemade pie crust!

And the whipped cream. Unlike everything else about this pumpkin pie recipe, I did not make the whipped cream from scratch. I felt like I was cheating. And it felt wonderful.

Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. How to tell? The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. That’s ok. It will set as it cools.

Careful not to overcook; overcooking it will cause the filling to crack

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, thick, and tastes incredible on my homemade pie crust!

So from my kitchen to yours, enjoy The Great Pumpkin Pie Recipe.

The Great Pumpkin Pie Recipe

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.


Sugared Cranberries

  • 1 cup (120g) fresh cranberries1
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) water

Pumpkin Pie

  • Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
  • one 15oz can (about 2 cups; 450g) pumpkin puree2
  • 3 large eggs
  • 1 and 1/4 cups (250g) packed light or dark brown sugar (I prefer dark here)
  • 1 Tablespoon (8g) cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger3
  • 1/4 teaspoon ground or freshly grated nutmeg3
  • 1/8 teaspoon ground cloves3
  • 1/8 teaspoon fresh ground pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) milk (I use 1% - any is fine)
  • egg wash: 1 large egg beaten with 1 Tablespoon milk


  1. For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours.
  2. Prepare my pie crust recipe through step 5.
  3. Prepare pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
  4. Preheat oven to 400°F (204°C)
  5. Blind bake pie crust: 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-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Flute the edges, then brush edges lightly with egg wash mixture. Now it's time to blind bake your pie crust. (I have a tutorial for this, including a video. If you don't know how to blind bake pie crust, go learn how!) Using pie weights, blind bake the crust for 14 minutes. Remove pie crust from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven for 8 more minutes. Then remove from the oven.
  6. Reduce oven to 375°F (190°C).
  7. Pour pumpkin pie filling into the warm partially baked crust. Only fill the crust about 3/4 of the way up. (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. 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.
  8. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. 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.
  9. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Make ahead tip: 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.

Recipe Notes:

  1. 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!
  2. I prefer canned pumpkin in this pumpkin pie recipe.
  3. About 1 teaspoon of pumpkin pie spice can be used instead of these spices.

For the 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.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Hi, it’s me again. Making this post even longer. Two more things:

Pie crust leaves are easy.

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 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.

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, thick, and tastes incredible on my homemade pie crust!

Let’s talk about those sugared cranberries! I like to use them on pumpkin pie because they give a vibrant, fresh pop of color to the very brown and very orange pie. Plus, they’re tasty. And so festive. Simply prepare a sugar syrup, let the cranberries soak in the syrup overnight, drench in sugar (so dentist-approved) and let dry for a couple hours. My recipe for sugared cranberries is in the print-out recipe above, too!

How to make sugared cranberries on

How to make sugared cranberries on

Let me know if you try my pumpkin pie. Happy baking!


Here are some items I used to make today’s recipe.

Melamine Mixing Bowl Set | Pastry Blender | Rolling Pin | Emile Henry Ceramic Pie DishPie Weights | Pastry BrushPie Crust Baking ShieldFall Cookie Cutters | Silpat

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Sugared Cranberries for your holiday baking and pumpkin pie-- these are so simple!
I call this the GREAT pumpkin pie recipe because it's my absolute favorite recipe for this Fall dessert!
Here's how to make adorable and festive pie crust leaves for your homemade pies! #pumpkinpie #applepie


  1. Thank you for sharing this most wonderful pumpkin pie recipe with the rest of us. 
    I always thought I made pretty great pumpkin pies, and I did. But now, thanks to you, I make the best! This is my 2nd year using your recipe  and it will be my 6th pie. I have to make extra for my guests to take a slice home.
    And the cranberries are so delicious.  I put them on everything! 

  2. Just made the pie. I should have taken it out at 55 minutes cause it cracked at 60 🙁
    I hope it still taste good. We shall see on Thursday. It smells great though! 

  3. Hi Sally! I only have a 1 1/2 inch deep pie pan. It is also metal and not glass, will this work?

  4. Hi- I’ve made my filling, hoping to let it sit overnight as you mentioned. However, it is looking quite runny. I used regular canned purée, but I’ve seen that there can be some variation… if I added some extra pumpkin, do you think that would be ok to thicken things up? I would also then add some additional spices to compensate…

    • As long as you followed the recipe with heavy cream and the canned pumpkin (my preference!) it should bake up just fine. Enjoy!

  5. Hi Sally if using already bought pie crust do I need to pre bake as well for 10 min ??

  6. Hi Sally,

    Made your pumpkin pie and pie crust for the first time. Was surprised that the piecrust shrunk when pre-baked. Funny thing is, I was going to cheat and use a purchased roll-out crust because I thought I had an unopened bag of flour but instead had two unopened bags of sugar. When I pre-baked the purchased crust, it shrunk. My husband graciously offered to run out and buy flour (the day before Thanksgiving) so I made your recipe. It shrunk down as well! So disappointed. Also, while the pumpkin pie filling tastes delicious, there is way too much!!! I think the recipe should be cut in half. You said to make some mini pies with the remaining filling, but there is really way too much. Very disappointed overall. Hope the final version of the pie looks presentable enough and tastes good enough to serve tomorrow.

  7. Are dried cranberries an OK substitute for fresh when making the sugared cranberries?

  8. This is THE best pumpkin pie recipe I have ever found! This will definitely go in my heirloom recipes that my family loves! My children and sister all RAVE about the sugared cranberries as well; takes the traditional pumpkin pie up a notch! Again, LOVE IT! And thank you for such a wonderful recipe! I put home made whipping cream on mine.

  9. 8 times!! I have made this pumpkin pie recipe 8 times since Thanksgiving! Thank you! I had to make my Dad 3! The first time the crust came out very hard however, I definitely have it down now. I am not super creative so I did not make this with the leaves or the cranberries but hey, maybe I will try it someday. This is now my “go to” and will now be our traditional pumpkin pie. Thank you again.

  10. I just made my first ever pumpkin pie, using this recipe! My dad took one bite and made me promise to make this again and again for him. We agree it’s better than anything you can find at the store, and I agree. Our convection oven runs a bit hot, so the pie rose and subsequently cracked, but the flavour was not affected in the least.

    I used a graham cracker crust, which I pre-baked at 375 for about five minutes before adding the filling. I love the contrast of the smooth filling with a crunchy graham crust! I ended up with about a cup and a half of leftover filling, which made a fantastic base for a small cake (I added a cup of flour, some baking soda + vinegar, condensed milk, and salted pumpkin seeds).

    Thank you thank you thank you!

  11. Hi Sally! I really REALLY want to try this recipe, but unfortunately canned pumpkin puree isn’t available in my country. How do i convert my pumpkin into pumpkin puree? I really hope it’s possible!!!! (Btw, i have your cake batter cookies in the oven waahhhh you’re the reason i love baking )

  12. Question, Sally, and I hope you see this! 

    I’m making Pumpkin Pasties for a Harry Potter Party next week, and I’d love to use your pie filling as the pastie filling! But since the pastie dough only need to bake for about 10 minutes I’m thinking I need to pre-bake the pumpkin filling. Do you think the bottom will burn or should I be ok just cooking it in a pan on its own? Thoughts?


    • Hi Darci! What is a pumpkin pastie? I’m unsure about pre-baking the filling though it sounds like there won’t be much inside so maybe not? Sorry I haven’t tried this before!

      • They’re like little mini-pies, is all. Sort of a hot pocket type pastry, where the filling is surrpinded by crust. So the filling needs to be thick enough to scoop onto the dough before folding and crimping it closed.

        So I guess the real question is, when you use the leftover pie filling for mini-pies, how long does it need to cook? This might take some trial and error, but I’m excited to make it work 🙂 

  13. Made this pumpkin pie a few days ago and it was excellent and appreciated by who ever tasted it. The only thing is there was a lot of filling so I had to put the extras in another bowl and bake it separately. Your recipes are awesome. So glad I found you

  14. Thank you so much for sharing such a phenomenal pumpkin pie recipe. I just made it yesterday and it is absolutely heavenly. My husband says it’s the best pumpkin pie he has ever had and even added it’s a gourmet pie. It was sooooooo good I had to share it with my neighbors who also said it was the best. They’d like me to bake a pie for them, too 🙂 This pie will definitely be a big hit for Thanksgiving. You’re the best and thanks again!

  15. cannot wait to try this recipe- thanks for sharing it!!

  16. Hi Sally,
    I hope you had a wonderful weekend!!
    Would you kindly confirm 2 things for me…one is..deep dish pie plate? And the other is.. do you use parchment or foil to line the crust when blind baking it?
    Be well!

  17. I made this pie to practice before thanksgiving… my husband said it’s the best pie he’s ever had… that incudes other homemade pumpkin pies and of course store bought. I can’t wait to try it with the leaf decorations. 

  18. Can you use fresh pumpkin instead of the purée? 

  19. Secret ingredient the black peper? Well I ‘ve been tasting it in Canada with it since more twenty years ago! Gives it a great taste indeed! thank you.

  20. Hi Sally,

    So many excited comments look very impressive. Can’t wait to try your recipe! I wonder if it’ll work if I substitute heavy cream with sour cream? I’d appreciate you reply.

  21. Hi there, this looks like a fab recipe.  Do you think evaporated milk can be substituted for heavy cream and still turn out ok?  Thanks!

  22. Made this pumpkin pie for Thanksgiving last year, it was a HUGE hit! Does anyone know if there any way to vegan-ize the recipe? thanks!

  23. Sally, I’m new to baking pumpkin pies, and wanted your take on the difference btn using condensed milk and evaporated milk, vs using heavy cream in pies. Does it taste different? Or is it the texture? Or just that it is richer and less sugary?

  24. Hi Sally
    Just made your “The Great Pumpkin Pie” for the 1st time. OH MY GOODNESS, it is SO DELICIOUS! This will be the only recipe that I use for Pumpkin Pie!

    Thanks for sharing so many wonderful recipes with us.

  25. I never liked Pumpkin Pie until I used this recipe and my husband is completely addicted.  

    I noticed people asking about fresh puree and wanted to mention that the secret to making puree at home for this recipe is the type of pumpkin.  I grow spice (pie) pumpkins specifically for this recipe and it comes out just amazing.  But you do have to grow the right type of pumpkin.  Jack-o-Lantern pumpkins will not work the same they have a different texture and flavor.

    Thanks for sharing the recipe it is really amazing and the crust is just perfect.  My girlfriend and I tried 3 different crusts to find the best one and I ended up wishing I hadn’t wasted my time.  Your is just perfect.

  26. Haven’t made this yet but will very soon. You are just the best baker ever!

  27. Hi Sally, when the pie is cooling for three hours, do I leave it at room temperature, or immediately refrigerate it after baking? Thanks!

  28. Hey Sally! I haven’t tried the pie yet, but I plan to. I did try the sugared cranberries, but instead of cranberries I used blueberries and used them to top your lemon blueberry cupcakes for a baby shower. Wow!!! They’re amazing. I can always trust you for a great recipe! Thank you!

  29. Made this for the first time today -YUM! I actually get enough filling for TWO pies… I think I’m doing it right but I just have a ton of filling. Haha! 🙂 Your recipes are the best!

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