Perfect Pumpkin Pie
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Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert!
Pumpkin pie is a holiday classic, and when it’s done right, it’s as comforting as dessert gets—a smooth, warmly-spiced filling in a flaky, buttery crust. But for such a seemingly simple dessert, pumpkin pie can be tricky to get just right. Over the years, I’ve tested at least a dozen recipes, and I’ve run into every pitfall: fillings that won’t set, unsightly cracks, and soggy crusts. Whoever coined the term “easy as pie” had clearly never baked a pumpkin pie!
Part of the challenge lies in the many variables. The type of pan you use—ceramic, glass, or metal—makes a big difference in how the pie bakes. Then there’s the pie crust—no two homemade crusts behave exactly the same. And finally, like cheesecake or flan, pumpkin pie is a custard, which means you need to pull it from the oven while it’s still a little jiggly. Take it out too early and it won’t set; leave it in too long and it’ll crack. Sometimes, even perfect timing can’t prevent that dreaded crack!
But after years of testing, I’ve cracked the code. This pumpkin pie recipe is perfect in all the ways that matter: a buttery, flaky crust, a smooth, rich filling, and no unsightly cracks. It’s everything a pumpkin pie should be—and it’s easier than you’d think.
Table of Contents
“I’ve been baking pumpkin pie for what seems like an eternity. The custard always cracks. Not this time. And, not only does the the pie look great, its absolutely delicious! Thank you.”
What You’ll Need To Make Homemade Pumpkin Pie
- Pie Crust – The flaky, buttery base for the pumpkin filling; use homemade pie crust or store-bought—whichever you prefer. If you’re going with store-bought, opt for the frozen kind in an aluminum pie pan—it’s easier to blind bake and less likely to shrink.
- Pumpkin – The star of the show, adding rich, earthy flavor and a smooth texture. For the best results, go with Libby’s canned pumpkin puree.
- Egg & egg yolks – The whole egg binds the filling, while the yolks bring extra richness and a silky texture.
- Granulated sugar – Adds sweetness and helps balance the warm spices.
- Light brown sugar – Adds a deeper, molasses-like sweetness that complements the pumpkin.
- All-purpose flour – Slightly thickens and stabilizes the filling to prevent unsightly cracks.
- Salt – Enhances all the flavors and keeps the sweetness in check.
- Spices (ground cinnamon, ginger, nutmeg, cloves, black pepper) – This classic pumpkin pie spice blend gives the dessert its warm, signature flavor, with just a hint of heat from the black pepper.
- Evaporated milk – Makes the filling creamy and smooth, giving the pie a luscious, velvety texture.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Blind Bake The Pie Crust
If using a store-bought crust, simply follow the blind-baking instructions on the package. If using a homemade pie dough, roll it out with a rolling pin and fit it snugly into a 9-inch deep-dish pie dish, then chill for at least 30 minutes. Meanwhile, preheat the oven to 375°F. Remove the pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven).
Cover the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights.
Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights.
Bake for another 15 to 20 minutes, until the dough is dry and golden. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, taking care not to puncture it. Reduce the oven temperature to 325°F.
Step 3: Make The Filling
While the crust finishes cooking, combine the pumpkin pie filling ingredients in a large bowl.
Whisk until the mixture is smooth.
Step 4: Bake the Pumpkin Pie
Pour the filling into the pre-baked crust.
Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.
Cool the pie on a wire rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve. Enjoy!
Video Tutorial
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Perfect Pumpkin Pie
Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert!
Ingredients
- 1 homemade pie crust or 9-inch deep-dish frozen pie crust shell (thawed)
- 1 (15-oz) can pure pumpkin (about 1¾ cups)
- 1 large egg
- 3 large eggs yolks
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- 1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)
Instructions
Blind Bake the Crust
- For homemade crust: Roll out the dough and gently fit it into a (9-inch) deep-dish pie pan, ensuring it's snug against the pan's edges and bottom. Chill in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 375°F and set an oven rack in the middle position. Remove the chilled pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 15 to 20 minutes, until the dough is dry and lightly golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
- For frozen crust: Follow the instructions for blind-baking on the package.
- After blind-baking the crust, reduce the oven temperature to 325°F.
Make the Filling
- In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
- Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
- Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
- Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (10 servings)
- Calories: 335
- Fat: 15g
- Saturated fat: 8g
- Carbohydrates: 45g
- Sugar: 27g
- Fiber: 2g
- Protein: 6g
- Sodium: 287mg
- Cholesterol: 103mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Really enjoyed this pie. The use of an egg and 3 yolks intrigued me — thought it sounded like a genius idea. It was. Texture of pie was firm yet smooth. Texture may also be attributed to using 1 1/4 cups evaporated milk instead of a whole can as many Pumpkin Pie recipes do. Plenty of spice taste. I did increase cinnamon to 1 1/2 teaspoons, and did not include the black pepper (just wasn’t brave enough). I used my own crust recipe instead of the one here. Will make again. Thank you for sharing the recipe.
I normally don’t review or rate recipes but I feel this one deserves a rating. I usually follow the directions on the back of the Libby’s pumpkin can but not this year. I wanted the best pumpkin pie recipe that I could find and this is it.
Now I did try to use already made pie crust and let me say don’t waste your time! To start they didn’t fit my pie pans, they shrunk quite a bit when I baked them. So I gave up and made the pie crust from this recipe as well and I will continue to use this crust recipe for all my pies. Not only was it extremely easy to make, but it rolls out very well. I normally hate making my own crust as it turns out thin and tears easily but not this one, and the blind baking is definitely a must. I will never make another pie without first blind baking.
I have to be honest I hate pie crust, even as a kid I could not eat it, but I had no problem eating all the good filling; my mom used to get so mad because I would pick all the pecans out of the pecan pie (I ate all the pecans on the pie not just mine… sorry mom) but this year I gave that pie crust a try and I will say I think I am hooked on this one!
Best Pumpkin Pie I’ve ever made! Thank you – thank you – thank you Jenn for this fabulous pie recipe!!!
I followed your recipe exactly (except I forgot to cut the extra dough from the edges, I just folded all under and crimped). In the past, I have always ended up with raw or soggy half cooked pie dough in the bottom of pumpkin pie crust. NOT with this recipe. I bought a pie weight (still not sure if I liked it as it still puffed up on the bottom- will try beans next time) and followed your instructions for baking the crust to a tee. I didn’t have any problem with the sides slumping as others have said because I put my pie plate with pressed in crust in the freezer as instructed. It worked great. No cracks, just a beautiful pie that tasted fabulous. Everyone that had a piece of this pie LOVED it. The crust was perfection too. I think I might be making this crust for all of my pies.
Thank you again Jenn, for sharing your wonderful recipes with us on your blog! Every recipe I’ve ever made has been a winner.
I made 2 of these pumpkin pies for Thanksgiving, and the name is very fitting. Both pies came out perfect! The texture of the pie is smooth, and the flavor is off the hook! The hint of pepper is the secret ingredient, that really enhances the flavor.
It was fun asking my family to try to guess the secret ingredient. My daughter, who’s a big foodie, actually guessed it!
I used this filling recipe and it’s the BOMB! The texture is fantastic and no crack! I love your recipes; everything I have tried so far has been great. (I will try the pie crust too one of these days…. maybe when I retire 😉
I have one question. Our family loves *very* spicy pumpkin pie – when I first asked my mom for the recipe she said “use the one on the can and double the spices”. I loved the addition of pepper to this one, and the balance of spices you have, and I wanted to make it as written the first time, and it is delicious. But if you wanted to make it spicier, how would you personally tweak the spices? I can’t begin to tell you how many times I have switched up the spices in my pumpkin pies, never to have the exact taste I’m looking for, so I thought I would ask your opinion!
Thanks again for this yummy recipe! ❤️
So glad you’re enjoying the recipes, Betty! If I were going to make a spicier pumpkin pie, I’d use the measurements in this recipe and multiply by 1.5. If you try it, please lmk how it turns out.
Good idea, will do. Thank you!
I made this recipe and another one for a side by side taste test. This recipe edged out the other but it was close. This recipe has a custard like texture with a balanced yet delicate spice profile. Definitely a keeper. I’ve been asked to see if I could merge the two recipes to capture the top qualities of both. That will be fun. 🙂
The flavor of this pumpkin filling is the best ever! Rich and spicy and so simple. Do not leave out the pepper – that little bit of heat (it’s just a little bit) is perfect. I made the pie for Thanksgiving yesterday and it was a big hit. Everyone loved it. My new go to! Thank you.
Great
I did fine until I pre-baked the crust and the sides shrank into the bottom of the pan and ruined everything. Lucky I had someone else bringing pie over for Thanksgiving!
Oh no! I’m sorry you had trouble with the crust, Brian. Did you weight it with dried beans or pie weights?
Best pumpkin pie I have ever had, and I don’t really like pumpkin pie!