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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Definitely a 5-star recipe! Easy, flavorful and it cooked perfectly. Will keep and remake this recipe, everyone loved it!
It is the perfect pumpkin pie! Thank you for the recipe Jenn.
This pie is delicious!! However I have a question. I made two pies- one in a glass pie pan and one in a Le Creuset pan. The Le Creuset one is possibly a little deeper. The glass plate pie was perfect but the Le Creuset cracked. Can you explain why? Thank you!
Glad you liked it! Sometimes take longer to bake in ceramic dishes. Did you happen to keep that one in the oven longer? If so, it may have been a bit overbaked, and overbaking can cause cracks.
Just made, haven’t had an actual slice yet but I already can tell you that the mix was the BEST I’ve ever tasted! It wouldnt all fit in the pie crust so I made 3 “pumpkin pie” muffins with the rest because there was no way I could throw it out; TOO awesome lol. Thanks for sharing this recipe:)
Hi Jenn, could I use chinese five spice in this recipe? I am just wondering as I have some in my cupboard. If not, I will definitely just try it as is (but I will need to find ground cloves as I only have whole cloves at the moment). Cheers.
Hi Cheryl, I’d stick with the spices called for. Enjoy!
Pie was amazing 🙂 I did find ground cloves and the spice mix is perfect. My husband and son raved about it. Yum! Thanks for a great recipe.
Five spice is a fine substitute, not as good as cloves but it’ll give the same peppery kick. If I where you I’d grind up the whole cloves you have and use those!
Actually, Chinese five spice works really well too, but make sure you read the list of ingredients. My husband got some that had some garlic in it. Not ideal in pie, although I was surprised no one could tell what that strange taste was. Also, if you don’t like anis and fennel, stick to Jenn’s spices.
I just have a kind of “public service” announcement. Was super excited to try this recipe. To be clear, I don’t bake pies. After this past year, really feeling the holiday spirit, so thought I’d give it a go. Realized that I had given away my pie pans, so went to BB&B for a couple of Pyrex ones, which was all they had. Ya’ll may already know this, but NEVER put a hot one on a granite countertop!! I had baked the pie crust (completely with newly purchased pie weights, which I just learned about), took it out of the oven, and placed it on the counter. Luckily, I turned around to turn off oven timer, so wasn’t right next to it…and it EXPLODED all over the kitchen!! Sorry for long post, just wanted to give anyone who doesn’t know this, a heads-up. Will be purchasing non-glass pans, and will make this recipe soon. Happy Thanksgiving!!
(Giving it 5 stars, because I know it will be)
So glad you are OK – Pyrex is GREAT, but definitely does not like to change temps fast. (the counter was most likely cold.) Simply put on a trivet or towel next time. Thanks for sharing though. My sister & brother-in-law learned the same thing while canning jam once. Eeep! luckily also not turned away when the explosion occurred. Something to be thankful for ♥
Be well.
Is it possible to reduce the sugar in this recipe? I am looking forward to trying it today!
I think you could reduce it by a few tablespoons, but I wouldn’t go further than that. Hope you enjoy!
Hi there — I only have dark brown sugar in the house. Should I still use 1/2 cup or reduce it sightly? Thank you! Eve
Hi Eve, Dark brown sugar is fine to use here and you don’t need to reduce the amount. Enjoy!
Thank you so much! Happy Thanksgiving! We are very thankful for you Jenn! My boys are especially thankful everytime I make your rigatoni and sausage…or brisket….or shrimp and broccoli…the list goes on.
I’m in the 11th hour here lol. I have Pillsbury deep dish pie crust, thawed. I’m super confused about blind bake thing. So with this thawed shell I need to bake it at 375 then take out make the pumpkin filling them out in shell and bake per recipe? I’m afraid baking shell twice is going to burn it. I have no clue how to cook haha please help
Yes, that’s correct. But if you’re using a store-bought crust, follow the instructions for blind baking (or a baked shell) on the package. It will require much less time than a homemade crust.
I’ve made the filling and refrigerated it. Tomorrow, I’ll do the crust and cook the pie. Followed the recipe to the letter for this time as I’m bringing it to Thanksgiving dinner and don’t want a disaster. That being said, I plan to find a way to include real maple syrup and decrease the sugar next time. If you have any suggestions please let me know. If not, I’ll tell you how I did it and how it turned out. Oh, not true, not to the letter as I used real pumpkin not canned. A sugar pumpkin
Hi Monica, I would start by replacing 1/4 cup of the brown sugar with maple syrup.