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.

pumpkin pie

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. When it comes to this Thanksgiving classic, I’m a huge snob. And now that I’ve found the best pumpkin pie recipe, I can rest easy at night. And you can too!

pumpkin pie garnished with sugared cranberries and pie crust designs

pumpkin pie filling in a mixing bowl

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 here.

pie crust rolled out with leaf cut outs

leaf pie crust designs on a baking sheet

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

  1. Eggs. Eggs set up the pumpkin pie filling. They give the filling its rich, luxurious texture.
  2. Heavy cream. Heavy cream makes pumpkin pie luxurious and 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.
  3. 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.

pumpkin pie

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 what makes this spiced pie so good. A pinch of pepper.

pumpkin pie with one slice missing

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: Here is my recipe for mini pumpkin pies.

slice of pumpkin pie with whipped cream

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

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pumpkin pie with one slice missing

The Great Pumpkin Pie Recipe

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 65 minutes
  • Total Time: Overnight (14 hours - includes time for pie dough and cranberries)
  • 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.


Sugared Cranberries

  • 1 cup (120g) fresh cranberries*
  • 2 cups (400g) granulated sugar, divided
  • 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 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)
  • 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 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.
  2. Make the pie crust through step 5 according to my directions, tips, and pictures. Or use store-bought.
  3. For the 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.
  4. Preheat oven to 375°F (190°C).
  5. 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 pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. 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.
  6. Pour pumpkin pie filling into the warm pre-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 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.
  7. 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. Cover leftovers tightly and store in the refrigerator for up to 5 days.


  1. 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.
  2. Special Tools (affiliate links): Mixing Bowl Set, Pastry Blender, Rolling Pin, Emile Henry Ceramic Pie Dish, Pie Weights (you’ll need 2 packs), Pastry Brush, Pie Crust Baking Shield, Fall Cookie Cutters, and Silpat Baking Mat
  3. 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.
  4. 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.
  5. Spices: Instead of ground ginger, nutmeg, and cloves, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.
  6. 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.
  7. 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.
  8. 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.

unsliced pumpkin pie with pie crust designs

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!

fresh cranberries in a bowl of sugar syrup

sugared cranberries on a baking sheet


  1. Yuuuuuuuum!  I made this with my kids today, using pre-made Pillsbury gluten-free pastry dough for the crust because my husband has Celiac Disease. Oh EM GEEE!  It was delicious!  One slight modification was that I left out the 1/4 Cu of milk, as the filling seemed the right consistency without it.  It baked up in 50 minutes.  It really is the most flavorful pumpkin pie I’ve had.  Thanks for the great recipe!

  2. Important tip – put the tin foil on the crust at the start, while the pie is cool. Remove partway through for browning. Otherwise, you burn your fingers trying to get the tinfoil to stay on the hot crust.

  3. I loved this recipe. I am not a pumpkin pie fan, but I offered to bake desser for Canadian thanksgiving. My family loved it. I will be using thus recipe every fall from now on.

  4. I have never been a fan of pumpkin pie. This year, I thought I would try it out for the gang, since they generally disagree with my usual pumpkin pie sentiments. I chose to use a garham cracker/ ginger cookie crust to make the pie more palatable to myself because I’m not spending the day cooking Thanksgiving Dinner (I’m in Canada) and not eating the dessert. I did the filling recipe as is. I could have made the pie with the traditional crust, after all, because that filling was so delicious that I am now a convert. I can’t stop sneaking leftovers!

    A few notes:

    I pureed my own fresh pumpkin. I chose to mix it all up in the blender since I already had it out. I ended up with a beautiful custardy finish – I’d do it that way again. 

    I think that because I used fresh pumpkin, it was more “watery” than canned likely is so I was concerned the filling was way too thin once all was mixed in. I only added the cream and omitted the milk because it was so thin. However, with the eggs and cornstarch the filling still set perfectly after cooking for the recommended time.

    1. When I lived overseas, I usually couldn’t get canned pumpkin in time for Canadian Thanksgiving.  I cooked a fresh pumpkin/squash a day earlier, put the pieces in a cotton dish towel and hung it over a bowl for about 24 hours.  The extra water drained out, and the pumpkin ended up the consistency of the tinned stuff.

  5. So incredibly delicious. My 12-year old loves pumpkin pie. I do not. I prefer to eat pumpkin as a savory. However, for the first time in a long time we hosted Thanksgiving dinner (here in Canada it comes much earlier). And she really wanted to try and make a pumpkin pie. I read through a bunch of recipes online and this is the one I thought might change my mind. So my daughter made the pie and it is INSANELY delicious. Thank you! I am a new convert. And everyone else loved this recipe too.

    1. Has anyone tried to make the filling into ice-cream?

  6. That looks AMAZING!!! I can’t wait to try it 🙂
    I have two questions:
    1) If i put the pie in the fridge overnight (mentioned in the top of the recipe) would i bake it first, and it i didn’t would the crust get soggy?
    2) Would it still taste  good/be edible if I used 2% milk instead of heavy cream?
    Thank you so much!!!
    I love your blog Sally!!!

    1. Hi Marie– the prepared pie filling (in a bowl) can be refrigerated overnight. 2% milk is fine, but you will lose some creamy, rich texture. Nothing compares to cream in this recipe.

    2. Why would you want to use 2% milk? If anything use whole milk. You’re talking cutting out about 20 calories and a few grams of fat spread across an entire pie.

  7. I wasn’t suppose to cook today buy I was in a bad mood and baking is my “therapy” so I made it tonight.  It was the first time I ever made or eat a pumpkin pie!  I went all out: The candied cranberries, the leafs…  Not only does my pie looks amazing (I made a big one, a small and 3 mini tiny tarts) but it also tastes awesome!  Thank you for that beautiful recipe! 

  8. Hi, just had a quick quedtion– is whipping cream the same thing as heavy cream? it’s hard to find something with the label of just heavy cream, all I find is whipping cream. thnx 

    1. I always use whipping cream in place of heavy cream, and it always works! 

    2. If it says “heavy whipping cream”, then the fat content is the same. But , “whipping cream” has a lower fat content.

  9. Hey sally!  
    First ever pie maker here – on the tin of pumpkin puree it has a recipe which calls for evaporated milk instead of cream/milk.  How would that change the pie results?  I’m probably just going to follow your recipe because I’m afraid to mess it up, but I’d like to know! 

  10. Sorry another question!  How deep of a pie dish do you use? I have an aluminum 9×1 1/4″ dish.. but I’m thinking about going out to get one of  either glass/pyrex/ceramic one instead.  Do you recommend glass?

    1. Glass is my go-to for most pies, but I do love my ceramic dishes as well. I usually use my 1.5 or 2 inch dish for this pie. 1.25 should be just fine.

  11. I made this pie & the crust on Saturday.. first ever pie by the way!  It turned out soo great.  I used the vodka tip for the crust & it was so flakey.  & used the pepper tip.. only mild issue was that it wasn’t completely set but that didn’t affect taste.  I’m sure that was my own fault for taking it out a touch early and using flour instead of corn starch since I didn’t have any.  Only other thing was that I doubled the recipe for a second pie and somehow had tons of extra filling.  I froze it to use another time if it’s still good anyway.  Everyone loved the pie though!  Thank youuuu!  This is a keeper

  12. I just wanted to say, I have been looking on the internet for a pumpkin pie filling that tastes like my mom’s (the recipe was lost). This one looked similar but … it’s better!

    I still can’t duplicate her crust, but that is my fault, I’m sure.

    Thank you.

    1. You may have to use ‘LARD’ instead of shortening or butter for the pie crust. That was a common ingredient back in the “day.”

  13. Another hit in my family, Sally!!!  My husband and 2 sons agree this pumpkin pie is the best ever!!!  So creamy and rich, full of flavor – the fresh pepper definitely contributed to the taste.  Love every recipe I try of yours – thanks so much!!

  14. Ah I’m 19 and from Australia and always wanted to try a pumpkin pie, so I had a themed dinner party tonight, which was thanksgiving, made your pie today, and I’ve found a new love! Such a wonderful combination of flavours! Would prefer it in the colder months due to the warm cozy feeling it gives, instead of 34 degree heat haha 
    Gorgeous gorgeous gorgeous!
    Thank you for sharing xo 

  15. Dorothy Miramontes says:

    I was wondering if I could substitute evaporated milk for the heavy cream and how big of a pie pan should I use?

  16. I only have pumpkin pie spice so how much should I use? 

    1. She tells you in the “Additional Notes” under the recipe. Good luck. (P.S. There are a ton of recipes to make your own homemade Pumpkin Pie Spice online – Google it – that are far better than any bought variety for future/other uses as well.) 🙂

  17. I tried this recipe for the first time this year and wow! It is SO good, and different from any other pumpkin pie I have ever had. I think this will be my go-to recipe for now on. Thanks!

  18. Soooo, I read the directions 3-4 times and I STILL screwed up lol…..but It turned out to be a good kind of screw up.

    Had everything mixed – and I mean EVERYTHING!  I messed up and ADDED the crumble mixture to the pie mixture!  lol ….. After I realized my screw-up, I pulled out the muffin tin and turned my screw-up into MUFFINS!!!   OMG were these ever A.M.A.Z.I.N.G!!!!

    Thank you sooooo very much for such a delicious recipe ….. now –  off to make more MUFFINS!!!

  19. I only have a 9.5in glass pie plate. Is that going to be too big for the pie and make it thinner? Or do think the 9.5in will be ok? 

  20. Hi Sally!!
    I want to make this for Thanksgiving,and I was wondering if you could use flour instead of cornstarch? 
    BTW, I LOVE LOVE LOVE your blog!!!So many creative,delicious recipes!!!
    Have a great day!!! 😀  

    1. For best taste and texture– use cornstarch. Thanks Hannah!

  21. Ok!  My grandson and I made your pumpkin pie and made a second pie that is an old family recipe (from the 1930s).

    After a blind taste test, your pie won the taste test by a whopping 7 to 1!  The one family member that chose grandma’s pie saw me put the pepper in yours and it freaked her out a little.  Your pie had more rich and robust flavors!  Thanks for this awesome recipe!!!

  22. The recipe states “Using pie weights, pre-bake the crust for 10 minutes.”

  23. Kayla Drummond says:

    I have a pumpkin pie spice extract, do you think that would be alright?

  24. I found your recipe for pumpkin pie on Pinterest last year. I have never liked pumpkin pie but also I have never had a fully homemade one so I felt I should give it a try. I love to cook & bake and I learned everything I know from my grandmama. Still, I was not sure how it would go. I was intrigued by the special ingredient! Makes sense that it would give it some kick in flavor. Oh my gosh though it turned out amazzzzzing. I added Maple Cinnamon Whipped Cream on top & it was such a hit! Zero leftovers last thanksgiving. All my cousins and uncles have been begging me to make it this year too. So basically I am a converted pumpkin pie lover! Going all out & doing leaves this year. Wham bam!! THANK YOU

  25. Hi Sally!
    Love your blog, love your recipes!  My 4 and 12 year old love pumpkin pie!  Trying this recipe for sure!  Have you ever used eggnog in place of the heavy cream or maybe in a past recipe that you made prior to this delicious  “get the heck out of town” pumpkin pie? 🙂
    Thanks for sharing and Happy Thanksgiving!

    1. I haven’t tried it! I feel like it would be absolutely delicious. Maybe reduce the sugar a bit in the filling? I’d have to test it out!

  26. Sara Strickland says:

    Hi Sally!
    This is my first Thanksgiving as a newly wed and I am so excited to try this pumpkin pie recipe next week for my family’s Thanksgiving with my new husband! I have never baked my own pie crust and am excited to try your recipe since everyone says it’s so delicious. I love baking but am new to the pie world (I am really wanting to master the art!!!) This might be a silly question but is it okay to make ahead of time? and keep it in the fridge overnight before thanksgiving?? 

    Thanks Sally!!!

    1. You can make the pie the day before and chill until serving. Have fun!

  27. I tried this recipe once and it was great, however the crust kept slipping down into the tin. I used all butter instead of shortening as we don’t seem to get shortening where I live. I’m going for it again, this time using JusRol shortcrust pastry sheet. Should I BLIND BAKE the crust in advance? Thanks Sally!

    1. I see she hasn’t replied yet, but yes, you need to blind bake it, even if it’s a store bought crust. It keeps the bottom from getting soggy. 🙂

  28. I know this should have been an obvious step, but I was in a hurry and just followed along as directed. I did not place parchment paper on my crust before placing beans in my crust to bake. I had to hand pick beans and little bits out of my crust. I won’t make that mistake again!

    1. lol Sorry for laughing at your misfortune, but his brought back such memories! I actually think I would have felt fortunate if I could have picked out beans -try picking out RICE! Total fail! I tried, but had to throw the whole crust out, and like you, I learned from my mistake and have never done that again! haha (I use rice inside parchment paper for all my pies, and just lift the parchment & rice out into a large metal bowl to cool, then pour the rice into a ZipLock baggie for the next time! They don’t retain any odor, don’t burn, and I’ve used the same rice over and over for about 2 years now, so not wasteful, either.) Good luck! 🙂

  29. Blind baking pie shells are usually done at a higher temperature, for a shorter period of time. My pie shell took 20 minutes at 375. Next time I will bake it at 475 for about 10 minutes.
    The filling was excellent and would make this again.

  30. I made this pie including the crust a few weeks ago and it was absolutely DELICIOUS!! I have found my new go-to pumpkin pie recipe! It is so tasty, and the texture was airy yet thick as it should be. The crust was so flaky! And not a single crank, which is quite the achievement for any baker.  I did just as the recipe said, but I was unaware of blind baking the crust until I was in the middle of making it. I don’t own pie weights and have never blind baked a crust in any pie I’ve ever made, including pumpkin. Sally: is it really necessary to blind bake the crust for this pie? What will happen if I don’t?

    1. It’s not necessary in my opinion. In fact, I’ve only pre-baked the crust a handful of times when making this pie. Usually I skip the step! I only do it because it bakes the crust just a little more. I find the crust to be a little more moist and a little less firm if I skip the pre-bake.

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