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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I made your perfect pumpkin pie recipe for turkey day today and I have to say it is EVERYTHING you said it was!! I’m a 63 year old male and made a bunch of pumpkin pies over the years. Growing up dad always made pies, Ma made everything else. Ma lacked patience I found….pies are NOT easy first few times, but you get a feel for it. Dad showed me how at age 14 and I’ve been baking/cooking ever since. I like your food processor dough and at the point you said Trust me, it looks wrong, but it will form into a ball…..of course I trusted you, chuckling to myself thinking this is real different, I’ll bet it’s going to be incredible…..and dang Jenn, I dumped it out of processor onto my board and darned if the pile of crumbs didn’t form right up into a ball, just like you said. I wrapped it & fridged overnight….finished it today…..noticed the marbling, just like you said…and the custard was so simple and SO FLAVORFUL…I THOUGHT your spice mix really brought out the pumpkin flavor, some recipes over power the delicate pumpkin but yours made it shine through! Took it out of oven just like you said, center slightly jiggles! It cooled all afternoon and was the PERFECT DESSERT for today’s feast!!! It setup just like you said, and NO CRACKS….mine usually had the infamous crack….. Your recipe is truly a keeper!!! EXCELLENT WORK perfecting this traditional but tricky pie! Thanks for all your hard work experimenting to perfect this recipe!!! I was so pleased with your recipe I’ve already shared it with my great pie making sister-in-law. So Jenn I just wanted to say THANK YOU for the recipe and all your hard work perfecting it!!!
THANK YOU JENN‼️
Just have to say….nailed it! This was the perfect pumpkin pie and I appreciate all of the work you put in perfecting it! It had great taste, a wonderful texture, awesome flavor and yes…no cracks! Thank you for sharing! 🙂
Huge hit at Thanksgiving! Some friends wanted to know how big the pie pumpkin was that I used! They were shocked to find out the truth. The spices are wonderful and the texture was magnificent! I made it exactly as written.
Thank you Jenn…for helping me make my first pumpkin pie. I’m also making your mashed potatoes, sweet potato casserole and your cranberry sauce is already chilling. Happy Thanksgiving to you and your family.
Thanks Amy – Hope you and your family have a wonderful Thanksgiving! 💗
I made this the day before Thanksgiving, and my sister and husband wanted a piece. The two of them said unequivocally, this was the absolute best pumpkin pie they’d ever eaten. My sister fancies herself a connoisseur of pumpkin pie, so this is high praise. In fact, she wanted me to print the recipe, so she could laminate it, and I’d be sure not to lose it. Thank you!
Timing was off for me, I had to cook it for an extra 30 minutes. Smells amazing though and can’t wait to cut into it on Thanksgiving!
I made your perfect pumpkin pie recipe today. I followed your recipe exactly and was so delighted with the outcome. The crust was buttery and golden and the filling was delicious. This will be my go-to pumpkin pie recipe forever. Love it! Thank you so much!!!
It is Wednesday night, Thanksgiving Eve, and this pie is half-eaten! I gave permission to “taste” it while it was still warm. Oh my, this is the best pumpkin pie I’ve ever made and/or tasted. I’ve been cooking Thanksgiving dinners for fifty years, so I’ve tried tons of recipes. I don’t even care for pumpkin pie, but the texture and flavors of this are just fantastic. To be honest, I had already made my favorite pie crust and frozen it, but it’s quite similar to the one in this recipe. My son immediately commented on the slightly different flavor of the spices, and he and my husband agreed that this is by far the best. I’m so glad I tried it and plan to make it again for Christmas. Thank you so much for sharing it!
Hi Jenn! This looks delicious! This is my first attempt at making pie. The only pie pan I could find was a dark metal deep dish pan. Would you adjust anything about the cooking times for a dark coated metal pan?
Hi Ruby, It should work fine as is. Enjoy!
I followed the recipe but I the timing was way off. I had to keep the pie in the over for 2 hours on 325degrees. I am still not sure if it is set. The crust looks great, but not sure why it took over 2 hours to cook.