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.
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!
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.
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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 (120g) fresh cranberries*
- 2 cups (400g) granulated sugar, divided
- 1 cup (240ml) water
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 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)
Instructions
- 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.
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): 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.
Sugared Cranberries
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!)
I haven’t tried this recipe yet, but do is it okay if I don’t use the ginger and nutmeg and the pumpkin spice? I have the cinnamon, but my parents can’t find the others and I can’t go to the supermarket because of covid. So would the pie be worse without some spices?
Hi Nicole, you’ll miss some of the depth of flavor that those spices offer, but the pumpkin pie should still be delicious. Let us know if you give it a try!
Quit smoking in July and decided to start baking as a way to stay occupied. This recipe is the best I’ve tried and have had so many compliments it makes this old man blush. Every recipe I’ve tried from you works flawlessly. Thank you so much
Can you make the pie dough in a food processor, or is it best with a fork?
★★★★★
Hi Zofia, While you could use a food processor to make this pie crust, it’s strongly recommend to use a pastry cutter, or even two forks, to avoid over-mixing. Food processors are quick to over-work pie dough.
Ok, thank you so much for your recommendation ☺️
Would this be okay without the spices? Will it still have good pumpkin pie flavor? Not a fan of the spices.
Hi Katy! The spices definitely add to the pumpkin flavor. Have you tried them baked into a pie before? The pie won’t have the same flavor depth without them.
absolutely perfect, but my pie split a little. Did I over cook? Should I use a pan of water at the bottom of oven when being?
★★★★★
Hi Joyce, Thank you for trying this recipe! Yes, the most common cause of cracks is overcooking. You don’t need a humid environment for this pie, but keep your eye on it as it nears the end of the bake time. When it’s finished baking, the center of the pumpkin pie will still be slightly wobbly. It will set as it cools.
Would I be able to do this recipe on a 9.5″ pie dish?
★★★★★
Hi Yanira, You can use your 9.5 inch pie dish. Bake time will be slightly longer with more pumpkin filling. Hope you love it!
Can booze be added to this recipe, if so what do you recommend and how much?
Hi Dee! We haven’t tested it, but you could try replacing some of the liquid with bourbon. We did something similar in this bourbon sweet potato pie. Let us know what you try!
My family LOVED it, biggest hit at Thanksgiving! Perfect texture, perfect flavor. My sister brought one she got from the store and it was nothing compared to this one. I didn’t have heavy cream so I used a milk and butter mix substitute and it worked wonderfully.
★★★★★
I highly recommend this recipe. The “bones” are solid. I like to add bourbon or Italian liquor’s instead of milk to give the recipe more depth.
I like to add a bit more spices but that’s personal preference. Very good recipe.
★★★★★
I just made the pie and didn’t make the cranberries. I made the pie dairy free by replacing the cream and milk with canned coconut milk in the same amount. I also reduced the brown sugar to 1 cup. This is the best pumpkin pie I have ever made. I won’t bother using another recipe. Thank you!
★★★★★
Hi Rebecca, We are so glad you loved it!
I usually enjoy recipes on this site, but major bummer because it’s way too sweet. Libby pumpkin pie recipe calls for 3/4 cup white sugar, 1 1/4 cup brown sugar made this too too sweet. I wish I had cross referenced before making. I did enjoy using real dairy instead of evaporated milk.
★★★
Can I substitute evaporated milk for the heavy cream?
Hi Mary, We don’t recommend it. We’ve tried half-and-half and even evaporated milk and the two don’t compare. Use heavy cream or heavy whipping cream. Hope you enjoy the pie!
The crust was tough and tasteless and the filling foamy and lacking pumpkin flavor.
Terribly disappointed.
★★
I want to start with what a great pie! The spice ratio was perfect in my opinion. Even my daughter enjoyed it and she claims to not like pumpkin pie.
That being said, I used the linked pie crust recipe and it was incredibly fragile. I’m not sure if it was something I did, but I chilled it overnight and followed the instructions and the dough was still very hard to work with. I ended up having to press it into the pie pan because I couldn’t pick it up after rolling it out. That being said, it was still flaky and delicious and held the pie well.
I’m still leaving a 5 star review since the crust is a different recipe because the pie was great! I just wanted to add the bit about the crust so that people will look at the reviews for that one as well so they can either find a way to avoid the issue I had or try a different recipe. I have had better luck with all butter crusts and when I make this again I will probably do that instead.
★★★★★
Best pumpkin pie recipe. Ever.
Love that I can skip the canned ingredients altogether.
This the last pumpkin pie recipe I’ll ever need – thank you!
★★★★★
This was my first time making pumpkin pie and oh my goodness am I so happy I came across your recipe! It turned out amazing! I had a lot of fun making the cranberries, which are delicious, but I used my own pie crust recipe. I did not have any leaf cutouts either but I drew my own stencil and hand cut some leaves. It was a huge hit at Thanksgiving this year! Thank you so much! I have a few cookie recipe of yours saved for the kids to help me make cookies for Santa. We can’t wait to try them out!
★★★★★
This is the best tasting pumpkin pie I’ve ever had. The spices are well balanced and the texture is so creamy and smooth. Most pumpkin pies are so bland and blah. This one had all of our family coming back for just one more small piece.
I used a store bought crust and didn’t even try making the cranberries, but I will be making this pie for our family until I can’t make pie anymore!
★★★★★
I love the flavor of this pumpkin pie. Took exactly 1 hour in the oven. Had a pint of heavy cream and used the other half for your homemade whipped cream. There weren’t any leftovers which is a sign it’s a great pie!
★★★★★
Excellent flavor and texture. I’ve never had a pumpkin pie with such a balanced spice flavor. Used my own gluten free crust. Bake times were the same. Thanks for the great recipe and can’t wait to use it again.
★★★★★
I typically don’t blind-bake pie crusts. I blind baked this time because I have come to trust Sally with my life. However, I would HIGHLY recommend poking the crust with a fork before you blind bake it. I got a massive air bubble in the crust which ruined the look of the pie. It still tastes great – I went great guns with the spices and it’s delicious. I really like the filling of this pie but am struggling with the crust air bubble. It just looks so sad.
★★★★
Question …. For canned pumpkin, do you use “Plain Pumpkin” or the “Pumpkin Pie Mix”? I’m guessing the plain one since we add our own fresh spices and flavors. But I want to be sure. Thank you! Planning to make this on Wednesday before Thanksgiving!
Hi Nita, that’s correct– plain pumpkin.
Hi, dairy allergy here so heavy cream is an issue. I’ve used Silk Vanilla Almond Creamer and no diver (bc it’s soo sweet). My question is… is it supposed to be super runny before baking?
Hi Erica, the filling is quite thin before baking. You can reference the video tutorial just above the recipe for a visual. Let us know how it turns out!
I used most of a can of coconut milk instead of both milks and it is just delicious.
★★★★★
This pie was way too sweet and the texture was more like mousse than pie. My go to E.D Smith pumpkin pie if less sweet and denser. It calls for the same spices as this one
★★
I have a question. I was wondering if you have tried your pie with less sugar and what you thought about that?
Hi Susan! Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.
I used brown coconut sugar instead of white refined. Delicious.
★★★★★
Can I use fresh ginger?
We don’t see why not!
I might have missed the instructions, but when should the decorative leaves and cranberries be added? Straight out of the oven while it is still hot? Right before serving?
Hi Nancy, see step 7– after the pie has cooled. Doesn’t have to be immediately before serving but you can add them anytime after the pie has cooled.
Ignore all the failed and negative comments about this wonderful pumpkin pie recipe. Fortunately 99% + reviews are over the top positive. Simply the very best pumpkin pie recipe you will ever make. I have used the recipe on the canned pumpkin tin for years and it is still very good but this recipe with cream instead of evaporated milk puts it in the “heavenly” category! Tried and true recipes from Sally are simply the best.
★★★★★
In addition to my previous comments I used a 10″ glass pie plate and it held every scrap of pumpkin mixture beautifully.
★★★★★
Hi Sally,
I was wondering if I would be able to leave the flour out? Im trying to make it gluten free 🙂 Going to make it either way!! Thanks for the great recipe
★★★★★
Hi Connie, the pumpkin filling doesn’t call for flour. We haven’t tested a gluten free version of our pie crust but let us know if you do!
Going to make pie in a 9-inch glass pie pan on Monday (3 days before thanksgiving) can I freeze the baked pie in the glass pan or should I just leave in fridge covered?
Hi Dez, The pie will be fine in the refrigerator for 3 days, but if you decide to freeze it, make sure you take it out the day before to thaw. Enjoy!
We are pumpkin enthusiasts, love to grow and eat them. Your recipe is pumpkin pie at it’s best. Thank you! I did tweak a couple of ingredients, and used fresh pumpkin. I eliminated the 1/2 cup skim milk (the pie filling was ample without adding more liquid). Instead of adding the 1/2 cup brown sugar, a tablespoon of mollases gave the pie even more depth of flavor. This will be my go to pumpkin pie recipe.
★★★★★
Used a different crust, and went big and made my own pumpkin (live in Central Europe where canned is not an option) and this ended up being literally the best pumpkin pie I’ve ever made. This will be my go to from now on. Thank you!!
★★★★★
We’re so glad you enjoyed it, Chase!
Excellent. I’m certainly not a baker but as a retired chemist I can most definitely follow recipes and weigh and measure stuff . I used a frozen pie shell (Pillsbury, or was it Marie Calendar?), simply wisked everything as instructed (no hand or stand mixer), made no changes to ingredient list, poured it into frozen shell and baked for 57 minutes. Bingo! Perfect. And I mean perfect. Perfect taste, perfect texture, perfectly cooked. Deleted all other pumpkin pie recipes I have on Google Drive. Thanks for an easy, apparently fool proof and delicious recipe. Regards from NJ.
★★★★★
I am a lover of pumpkin pie. I have struggled to find a pie that tastes awesome and would setup consistently. Well I think my search is over. I made the second one tonight from fresh roasted pumpkin and it has turned out perfect AGAIN! Thanks so much for your great recipe!
★★★★★