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.
Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, 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.
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!
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.
PS: 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.
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.Print
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
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.
- 1 cup (120g) fresh cranberries*
- 2 cups (400g) granulated sugar, divided
- 1 cup (240ml) water
- 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 15oz can (about 2 cups; 450g) 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 (I use 1% – any is fine)
- If garnishing with sugared cranberries, make those first: 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 has 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 at room temperature or in the refrigerator. You’ll have extra, but they’re great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
- 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: 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 deep dish pie dish. 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. 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.
- 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): Mixing Bowl Set, Pastry Blender, Rolling Pin, Pie Weights (you’ll need 2 packs), Pastry Brush, Pie Crust Baking Shield, Fall Cookie Cutters, and Silpat Baking Mat
- 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!
Keywords: pumpkin pie
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.
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 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!
(PS: Be sure to use fresh cranberries here, not frozen. If you have a bag that needs using, frozen will work for cranberry sauce — another must-have on your Thanksgiving table!)
Reader Comments & Reviews
Sally thank you so much for this recipe. As a huge pumpkin pie lover this has to be the most amazing pumpkin pie I’ve ever made and tasted. You never fail me!
SALLLEEEEEE! I hug-tackle you with the force of a thousand rainbows!! I made this pie for Thanksgiving (even made those crappin’ tiny leaf cutouts which took me forrrrrrever because I’m culinarily challenged) and it was a SPECTACULAR SUCCESS! I heard nothing but rave reviews!
This is by far and away the MOST PUMPKIN-Y of pumpkin pies! Anyone thinking about making it: DON’T HESITATE. Hit that print button and save this baby forever. Guard it with your life! You will never have to search for a pumpkin pie recipe again! :o)
I made this pie for thanksgiving and everyone loved it! I followed the recipe and will definitely make it again.
Hey, Sally! Your pie recipe is amazing and I am so happy that this is the one I decided to use on thanksgiving! Unfortunately, I made the crust too thick but I’ll do better the next time! Anyways, best pumpkin pie ever! Thanks!
The first two pies that I made, I followed the recipe on the back of the can and it was just too bland! So, I searched the interwebs and found your recipe. This pie was amazing! Love the black pepper touch. My boyfriend’s family love it at Thanksgiving dinner 😀 Thank you so much!!! First thanksgiving away from home and with my boyfriend and I got to make a good impression woohoo
THANK YOU!!! All of my life I thought I hated pumpkin pie, until I had yours! I made this for my Thanksgiving dinner tonight since its a must for the rest of the family. I tried it and wanted to cry! It is incredible and I will make it again and again! I realized i try pumpkin pie every single year and it is always the same ol libby’s basic mix that has no flavor. This was sweet and a tiny bit salty and a bit spicy and oh so creamy! I am in love. Everyone raved about it. Thanks for making me a pumpkin pie convert.
When I made the pie crust and started to roll it out, it started to crack and ended up breaking on me. I followed the directions to the T and it looked like your pictures before putting it in the fridge too. Do you have suggestions to why this might be?
This happens when there isn’t enough moisture (ice water) in the dough.
This just came out of the oven and is beautiful. I did over bake slightly as it cracked in a couple of small spots as it cooled but I covered the cracks in pretty little baked leaves and my cranberries are sitting in they syrup now so they will add to the prettiness 🙂 I am so excited! This is my first pumpkin pie and I think it is going to be awesome 🙂 Thanks so much for sharing the recipe with all of the beautiful pictures!
I made this pie a few weeks ago for my family who usually doesn’t get too excited over pumpkin pie, and they all raved about it!!! We all liked it much better than my previous recipe (straight off the can). I’m excited to make it again for a bigger Thanksgiving crowd.
Hi Sally, So far I am loving this recipe as I am making it! Quick question, you say the homemade crust recipe makes 2 pie crusts for the bottom and the leaf cutouts. Would it be enough for 2 bottoms or should I make more? Thanks!
If you do not do the leaf cut outs, 1 recipe for my homemade pie crust (which makes 2 crusts) is enough for the two pies yes!
I’m trying to find a sugar-free pie filling since I cannot have sugar. I make a gluten-free pie crust, which is wonderful. But it’s tough to find a filling recipe that does not have sugar. I do not like the “sugar-free” brown sugar substitutes since they don’t pack and the taste isn’t always there. I do have xylitol. It won’t give it the same taste but it would sweeten the Tandy pumpkin puree I roasted up.
I made mine yesterday for thanksgiving day. Should be fine
I made this pie yesterday to bring to my sister in laws. It made extra so I taste tested it and it taste AMAZING! By far the best pumpkin pie I’ve ever had! Can’t wait to see what the others think!!
can this recipe be doubled successfully? It looks so good I want to make two for dinner! Thank you!
Well, I just took this out of the oven and it looks phenomenal!! Very even, no weepy/watery residue on top, no cracks…simply beautiful! Used my own crust recipe, as my kids would likely disown me if I didn’t. I also used a 10″ pie plate and was able to scrape every last drop into the prepared crust. Cannot wait to serve this Thanksgiving Day! (I may have to sample it before then, and then cover up the evidence with cranberries, or something!) 🙂 Thanks so much!!
1st time attempting a pumpkin pie and am nervous. I have a couple questions…do you use a pyrex or non-stick pie pan? What do you consider deep dish? Most of the pyrex pans are pretty standard…maybe 1-1/2″ deep. Lastly, is the brown sugar the only sweetener in the recipe…the Libby’s canned pure pumpkin puree doesn’t list any sugar on the label. Thanks and I hope it turns out as well as everyone has stated.
Beautiful pie! I have always just made the simple Libby’s pumpkin pie.
How does the heavy cream/milk/egg compare to using a can of evaporated milk? Is it better or about the same?
Love the idea of the pepper to spice it up!
Hey Jennifer. Much better– it’s fresh! And since I like to use canned pumpkin for texture and taste purposes, I prefer to use fresh dairy. Plus, the pie is much thicker and creamier.
Hi Sally! This looks awesome! I usually make the recipe on the back of a can of pumpkin, but wanted to switch it up this year. I didn’t even look far, because I know everything I make of yours will turn out beautifully. I have a question, out of curiosity. Why do the standard pumpkin pie recipes use evaporated milk? Does it change the consistency of the pie?
Hey Andrea. Evaporated milk is easy for a lot of people, however I like to use fresh dairy since I use canned pumpkin (canned pumpkin for texture and taste purposes). Plus, I find the pie filling to be much thicker and creamier using cream/milk.
Sally – this is such a beautiful pie! Can it be made the day before.. Or is it best to serve same day as baked? Thanks so much for sharing.. I can’t wait to try it!
Kathy, serving the next day is perfectly fine. Store covered at room temperature or the refrigerator.
Hi Sally, made your pumpkin pie for a party today here in London – it was my first one and went down a storm! Our resident american friend said it was a great pumpkin pie so that made my day! love the spice combination and the black pepper is a revelation. Keep up the good work – love this blog!!! Sabs
Made this, loved it, will make it again!! Thanks for the recipe and the pictures and the details! It really helps!
Sally-your recipe was amazing. My son went and got a second piece after he took only one bite of the first piece!
oh my word….myself and our new future son in law love pumpkin pie so I have started my annual over the top pumpkin pie recipe search….I am so impressed with this recipe I can’t stand it!!!! I think after all these years I have finally found it and won’t be making the back of the Libby’s can!! Lol. I think the biggest shock is how many people have commented and said they don’t like pumpkin pie!! Made me sort of sad to imagine not loving pumpkin pie!! Thank you and I can’t wait to check out the rest of your blog!!! Oh and TOTALLY making those cranberries for on top!!!!!!
Can I make the pie crust in my food processor? instead of using the forks or the pastry cutter… 🙂
Yes you could, but I find the crust isn’t nearly as flaky that way. By hand is best. But do what is easiest for you if flakiness isn’t a priority.
Do you leave the cranberries in the frig over night?
I leave them at room temperature, but the refrigerator is OK.
I made this for our small group Thanksgiving dinner last night. It got rave reviews!
I made two of these pies for friends today and they were so delicious. Even my friends who “don’t like pumpkin pie” loved it! Thanks for the great recipe!
First I must say that you are brilliant! Everything I make is from your blog and it always is the most delicious thing I’ve ever tasted!
I’m planning on making this pumpkin pie and your salted caramel apple pie for thanksgiving next week. (Quite a challenge for someone who has never made pie before) I read that you can make the dough and refrigerate it a few days before. If I were to make the dough on Sunday, then make one pie on Tuesday and another on Wednesday, would they both still be good for thanksgiving and a couple days after?
So appreciate your response and once again thank you for the amazing recipes!
Yep! You can make the dough on Sunday, keep it in the fridge until Tuesday, make one pie with 1 crust, then another on Wednesday with the 2nd half of the crust. Both will be great as leftovers after Thursday. Enjoy!
Thanks so much for the reply! Very excited!
We just made this pie and it really is delicious – thanks Sally! The crust was simple and the filling was a really nice blend of flavors. I don’t love pumpkin but I actually love this pie!
PS – the name always makes me think of Charlie Brown and the Great Pumpkin
Ok I couldn’t wait any longer. My pie had only been cooking for an hour but I cut a little sliver and oh my gosh it is amazing! This is by far the best (and easiest!) pie crust recipe ever! And the pumpkin is delicious. Just the right amount of sweetness. And I think the secret ingredient gives it that extra something special. It totally makes sense! Another awesome recipe Sally!! No need to test this out before thanksgiving. Just do it!