Perfect Pumpkin Pie
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Followed the recipe exactly as stated. I had to bake an additional 20minutes for center to be slightly jiggly. Unfortunately when I served the pie the center of pie was creamy-almost pudding consistency. It tasted delicious however no one touched it after the first slice was removed. 😕
So sorry to hear that BB — is there any chance you may have made a measuring error?
The same thing happened to me. I added ingredients just as mentioned. I had to bake for nearly an hour more for it to set.
Hi! Going to bake this tomorrow and was wondering if any cooking instructions change if I use a disposable aluminum pie dish versus the typically glass? Thank you!
Hi Emily, I don’t think any changes will be necessary. Hope you enjoy!
how would cooking times change for a 5 inch pie? Do you think I could I make (3) 5 inch pies out of this recipe?
Hi Kathleen, I think this will likely make two 5-inch pies. Not sure about baking time, but it will definitely be less — I’d start checking at 30 – 35 minutes. Please LMK how they turn out!
My oven heats hotter than normal, with the blind baking, do you think bottom of the crust will be overcooked?
Thanks in advance!
Hi Jessica, if your oven predictably runs a bit hot, you may want to reduce the oven temperature just a little. Also, if you notice the edges of the crust are getting a little browner than you’d like while the pie bakes with the filling, cover the edges with a little foil like this. Hope that helps!
I want to make a 12 inch pie instead of 9 inch. How much do i add to everything??
Hi Jenny, the math may be a bit of a challenge, but I’d multiply all the ingredients by 1.3.
That’s not how the area of a circle works. A 12-inch pie is about twice the size of a 9-inch pie. (Pi*radius^2) Double the ingredients!
You’re right Ashley — clearly Math was not my strong suit! Jenny, I hope you see this prior to baking the pie – sorry (and thank you Ashley)!
Love this recipe. I made it twice, once with the black pepper and once without. I prefer it without. The pepper left an after-taste that I didn’t like. Will make this over and over again.
This was my first ever time making pumpkin pie and pastry and it turned out absolutely perfect! Hosted a thanksgiving for uni friends in New Zealand and wanted it to be great and it did not disappoint!! So good!
I’ve made this recipe several times and my husband, who is a self-proclaimed pumpkin pie connoisseur, said it is the best pumpkin pie ever. His mom was a professional baker, and he even says it’s better than hers! I have a question though. I’d love to make this into mini pies using a muffin tin. Would you recommend still blind baking the mini crusts? Any suggestions? Thank you so much for a husband-approved recipe!
Wow- that’s a high compliment- so glad this was a hit!! Yes, if you’d like to make mini versions of this, I would still blind bake the crust(s). Please LMK how they turn out! 🙂
This was my first, PERFECT, pumpkin pie! I had grown pie pumpkins in my garden and wanted to use them in making a pie. The last pie I made was edible, but the crust a little raw and having beaten everything with my mixer, the top of the pie looked cruddy with air bubbles. Following all the suggestions here gave me the perfect pie, and I was thrilled (so was my husband).
Love, love, love this recipe! It was my first attempt at a pumpkin pie, and it did not disappoint. I have made other pie doughs in the past, but this one is a keeper, the shortening made all the difference! So flaky and crispy, not soggy at all!
The first time I made this pie was for Canadian Thanksgiving/my birthday, and the stated baking time was not quite long enough for me, so the centre was not completely set. We just scraped it off and ate the rest! The second time, I baked it closer to 75 to 90 minutes, and it was much better. I’m currently making it a third time for our family dinner tonight (pumpkin goes with spaghetti, right?).
I love the addition of the pepper, which adds a subtle flavour and isn’t too overpowering. I’ve never tasted pumpkin pie filling like this. I feel like every pumpkin pie before this one was bland and underwhelming!
This recipe will stay in my repertoire for years to come! Thank you for sharing it with us 🙂
I also increased the amounts of the pie dough by 25% since I found that I had trouble rolling without going too thin. Works perfectly now!