Bursting with flavor, this pumpkin pie recipe has been a personal and fan- favorite since I originally published the recipe in 2014. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with sugared cranberries and whipped cream.
One reader, Denise, commented: “This might sound dramatic, but this is the best pumpkin pie I’ve ever had, like ever! Honestly, I was nervous because of the amount of spices… I was afraid of it being too ‘spicy’ but it’s perfect. The texture is smooth… but not mushy, there are so many different flavors happening at one time, it’s awesome! ★★★★★“
Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, pumpkin smoothie, pumpkin cake, pumpkin Bundt cake, and so on. Pumpkin pie deserves a moment, and perhaps the biggest moment of all!
Developing a truly great pumpkin pie recipe is a lot more challenging than it seems. Should you use fresh pumpkin or canned? Brown sugar or white? Ginger or no ginger? Cornstarch, flour, both, or neither? Back in 2014, I tested nearly every possible iteration I could think of and came out with today’s recipe. Trust me, my pumpkin pie standards are high and I’m really happy to announce that this is THE great pumpkin pie.
The recipe below has become so popular that I decided to publish it in my New York Times best-selling (!!!) cookbook, Sally’s Baking 101. In that version, I very slightly scaled down the filling recipe to perfectly fit a standard (non deep dish) pie dish. The recipe today is the original version and excellent if you have a deep pie dish.
One reader, Ellie, commented: “I’ve made pumpkin pies for decades and none have been as good as this. The frosted cranberries and little pastry leaves were a superb addition. The homemade pie dough was amazing, too. We had some leftover filling and baked it in ramekins. Excellent all around. ★★★★★“
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, mini pecan pies, or even a simple pear tarte tatin! 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 pumpkin hand pies, pumpkin cheesecake pie, or pumpkin pie in a jar!
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+ best 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: 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.
Reader Comments and Reviews
Can I make this Tuesday for Thursday afternoon? Does this receipe make just 1 pie?
Hi Jen, yes, see make ahead instructions for a few different options. This recipe yields one pie.
Thank you, I missed that part! Maybe I’m just over thinking it but if i do make ahead on Tuesday night, I have to freeze it for Thursday? Would it be ok if i didn’t freeze? I usually make this the night before but I’ll be traveling and won;t have time to do it.
You can bake and cool the pie two days ahead of time. Store in the fridge (covered) and bring to room temperature before serving. The crust may lose just a bit of its crisp, but will still be fabulous!
if I want to add 1/4 c bourbon, ahouls I cut one of the other liquids?
Hi Sally, 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!
Hi Sally! I’m making a pumpkin pie for a friend who can’t eat sugar – can I use sugar substitute (Aspartame and acesulfame-k based table-top sweetener). Will that work in this pie? Thanks 🙂
Hi Emma! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Hi! Excited to make this! I want to bake it on Wednesday afternoon. Does it need to be refrigerated until Thursday or can it be at room temperature for 24 hours? Thank you!!!
Hi Heshi, you can leave the pie at room temperature for up to 24 hours. Enjoy!
I don’t have a deep dish. Can I reduce the amounts for a smaller pie pan?
Hi Nancy! A standard pie dish works just fine here, you may have filling left over.
I don’t have a deep pie dish either so when I have made this is the past I buy the individual premade graham cracker pie shells and use the extra filling for those. They are easy to give to people as takeaways.
Would love to be able to bake this on Wednesday to serve on Thursday, Thanksgiving. What do you think of that? If ok, shall I put it in the fridge overnight (after it’s fully cooled) or keep it on the counter? Thanks so much!!!
Hi Kate! You can make this pie 24 hours in advance. You can refrigerate it overnight, and then bring to room temperature before serving (or feel free to serve cold).
Without a doubt, this is the best pumpkin pie I’ve ever tasted. My husband has never liked pumpkin pie and ate it and loved it. I took it to a family Thanksgiving and was asked for the recipe 3 times! Thank you for such a wonderful recipe.
I have had such good success with your pie crust recipe that I want to try this for Thanksgiving. Please tell me what level in the oven should I put the raw crust to pre-bake? I ordinary cook pies at a very low level, but maybe that’s not right for pre-baking.
Hi John! We usually use the lower third of the oven to bake a pie and crust.
Hi Sally! Just made this recipe and have a lot of extra filling since I used standard pie pans. Can I freeze the filling?
Hi Greta, we wouldn’t, but you can bake it as mini pumpkin pies!
Sally there is just something about you. I read your recipes and there is a sincerity of helping we bakers succeed! Tips, tricks and pitfalls to avoid. At Thanksgiving we need all the help we can get. Thank you! Excellent pumpkin pie recipe btw 🙂
Hi- been using the online recipe but your book has different ratios on eggs, milk and heavy cream. Which one should I follow?
Hi Lisa, that’s correct! For this recipe, you’ll need a deeper pie dish as it yields slightly more filling. The taste and texture are the same.
Hi Sally! This is my FAVORITE pumpkin pie. The filling is perfect every time. However, even with par baking the crust, I still end up with a puddle of butter in the bottom of the pie dish after baking the pie, resulting in a soggy bottom. Do you have any tips on avoiding soggy bottom crust?
Hi Miranda! We would recommend par-baking your crust a little longer next time to ensure it bakes through.
I never leave comments for recipes but I have to say that this was the prettiest and most delicious pumpkin pie I’ve ever had!!!!! Thank you for sharing the recipe
This is the second time I am posting this…. Don’t understand why my posts keep getting deleted on this site?? I am traveling for Thanksgiving and want to know if I will have to put these pies in a cooler. I will be on the road for 2 to 2 1/2 hours.
Hi Andrea, we have a high volume of comments to approve and reply to this weekend, thank you for your patience. If your pumpkin pie is chilled, we would keep it chilled for the car ride. If your pie is freshly baked and cooling still, we would let it continue to cool in the car without putting it in a cooler.
Hi Sally
First time using your recipe. Would it still be just as good with fresh pumpkin from our garden? Would we use the same amount 15 oz?
Hi Colleen! Other readers have reported making fresh pumpkin puree this way: https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629
I am traveling for Thanksgiving. Do I need to put these pies in a cooler? I will be on the road for probably 2 hours to 2 1/2 hours.
Hi. Just wondering if pre baking the crust is required. I’d love to try the pumpkin pie recipe, but have not had good luck pre baking crust.
Hi Anne! Yes, we do highly recommend par-baking the crust to prevent a soggy bottom.
Very excited to make this recipe tomorrow for an early Thanksgiving gathering! Out of curiosity, what happens if you don’t weigh the pie crust down during the initial bake? Not sure I have anything to use for that!
Hi AJ, it can puff up. You want to use pie weights – dry beans or rice can work!
Do you think this filling would set up properly if I scaled it up to use in a pumpkin pie bar in either a half sheet or 9×13 pan?
Hi Eva, here’s our pumpkin pie bars and pumpkin slab pie recipes.
I used your pie dough and I have to say that it was the most difficult pie crust to roll out. I froze it and it was still soft and not rollable. I should have used a store bought crust.
Hi Mj! Keeping the fats cold is key to making homemade pie dough. If they melt into the flour, the dough will be wet and unworkable.
I am planning on making this dairy free for my sister. I plan on using whippable oat milk, can I use that for the cream and milk? Is the fat content important for the liquid?
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! A high fat content is important for the filling to set up properly.
I’ve used the Country Crock brand plant based heavy ‘cream’ before with a lot of success, if you have that in your area!
Hi, I love how deliciously spiced this pumpkin pie is. But I find it a tad too sweet, as I do all other pumpkin pies. Could I reduce the amount of sugar without reducing other liquids in the recipe, without affecting the texture?
Hi Sweet T, we don’t recommend reducing the sugar. It will impact the other ingredients and could compromise how the pie sets.
Can I make this pie in a springform pan?
Hi Erin, we don’t recommend it. A regular pie dish is best for baking and serving this pie.
If I make the filling the day before, should I whisk it again before pouring it into the crust and baking, just to incorporate some air back in?
Can I parbake the crust the day before?
Would this be good with your marshmallow meringue topping? I think so 🙂
Hi Debra, yes, you can give the pumpkin pie filling a quick whisk before pouring into the crust. It’s best to wait and parbake the crust on the day you make the pie so that it is slightly warm when adding the pumpkin pie filling. You can definitely add a meringue topping, like we do with this spiced chai pumpkin meringue pie. Let us know how it goes for you!
Do you have a suggestion to make the pie filling non-diary? Thanks!
Hi Ali, 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!
I’m looking for a pumpkin pie recipe that would allow for adding bourbon in place of some of the liquid. Do u think this one would work? And if so, how much and how much would the cooking time increase?
Hi Iris! 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!
Sally– what kind of milk do we use here? Whole milk? I made this last year for Thanksgiving and it was a huge hit, but I can’t remember what kind of milk. Just want to make sure I get everything right. Thank you!!!!
Hi Carley, we usually use whole milk but 2% milk works just fine. Enjoy!
I made this recipe a few days ago and it’s delicious!! I’m from Chile and Pumpkin pie is not a thing here, so, because I was curious I looked for a recipe that was easy and had the ingredients we have here. And it turned out so good!! Thank you for making this and have a good day!!
Thank you for leaving the note about how much pre-mixed pumpkin pie spice to use, instead of just the measurements of the separate spices.
I made this pie for my husband and he just loved it. He said it was the best pie he has ever eaten. I had enough ingredients to make two more. Thank you for that incredible recipe. I will certainly be making it many more times.
Gail