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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This may have been answered already, so I apologize. How many days ahead can I make this before serving? Thanks! I love ALL your recipes! You are my go to person! I am giving your cookbooks to my brother in law for Christmas! I know he will love them!
Thanks for your nice words about the recipes – so glad you like them enough to get the cookbooks for your BIL! This can be made 1 day ahead. Enjoy!
I’ve always been intimidated by the idea of making a homemade apple pie. I decided that this was the year to try it and I’m so happy I did. It’s definitely a bit of an undertaking time-wise, but the results (and the compliments around the table) made it all worthwhile! I only wish there had been some leftover to have with my morning coffee. Sigh…
This is The Perfect Pumpkin Pie. I followed the recipe exactly including the homemade crust. I am not a great pie maker . . . but this crust was easy to work with and baked nicely. The filling was creamy. I did take it out while the center had a jiggle, but I think it needed to bake longer. I will know for next year, as this recipe is being added to my Thanksgiving menu from now on.
The cooking temp on this is COMPLETELY wrong. I just knifed the middle of my pie at 55 mins and it is basically liquid in the middle…
325f for 50-60 min is way too low… I should have realized but decided to just follow the recipe. Every other pumpkin pie recipe you’ll find calls for 50-60mins at 375, NOT 325… and there is no way this pie would or could define the laws of thermodynamics and setup in 50-60 mins.
I have no idea if it’ll taste good, but I’m pretty frustrated that I just wasted a homemade crust on this. If I was to do it again I’d probably say bag 325f, lower it to 350f AT MOST, and plan to cook it for 1hr 10-15mins.
Fix your recipe… this is absolutely wrong.
It worked for me. You may want to check your oven temperature or some other factor.
Just FYI..
I have been baking for YEARS and I am self taught.. and in the years of baking and selling baked goods at fund raisers and reading books and hundreds of recipes never ever have I heard of knifing a pie to see if is done. Now you do that to a cake. Pies you normally look for a jiggle a shine and pull them out because they continue to bake in their pie pan for about 5-7 minutes more losing temperature as they go. Just saying. Also altitude and humidity have a lot to do with baking. It is a science after all! I hope this helps. HAPPY BAKING!!
Another amateur baker with a pie success following the authors baking recommendations. I actually baked mine at 300F in a fan forced counter top oven. 51mins and it was done with just the slightest jiggle. Allowed to cool and it cut perfectly.
Might be an appliance issue…
How long do I bake this if I don’t use a crust and put it in a casserole dish? Also, what size dish would be best to bake this in, 9×13, 8×11? Thank you
Hi Lisa, the baking time should be about the same. And I’d suggest an 8-inch square baking dish.
Hi Jenn,
Happy Thankgiving!!!
I realize this is very last minute, but I have been asked to make pumpkin pie, and miraculously I have all ingredients except the crust! The only crust I have is a store bought graham cracker crust. Can I use this and if so, should I pre bake?
Hi Yvette, It will work although you’ll likely have some extra filling- you can discard it or bake it separately in ramekins. And no need to pre-bake the graham cracker crust. I’d love to know how it turns out!
HI Jenn,
I only have regular (not deep dish) store bought frozen pie crusts. Can i still make this pumpkin pie? Maybe split the filling into 2 of these crusts?
Thanks
Hi Terri, Yes that’s a good idea. Enjoy!
Thanks! Would i need to change the time or temperature?
I’d keep the oven temp the same. The bake time will be shorter but I’m not sure by how much so keep a close eye on them.
Your “Perfect Pumpkin Pie” recipe is, what can I say, PERFECT!!!
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.
Hi Chef Jenn, I just discovered your recipes and started with your perfect apple pie first and after reading it I Knew they would be great. I read a lot of recipes and watch a lot of cooking shows and wanted to try a blind baked pie. The apple pie is to be eaten tomorrow. This pumpkin pie was baked yesterday as a trial before Thanksgiving. The crust turned out crispy on the bottom, no soggy bottom! The texture is creamy. The spice is warming and intriguing. I dont usually eat a lot of pumpkin pie as they are overly sweet. This pie had the perfect balance! The color is beautiful. There were no cracks and I think that’s to timing your bake to get it out when it’s still a little jiggle when nudged. I will be baking Lots more of this pie. I am bringing the trial to the hospital where I work to share and show off! Thank you
I noticed that your pie crust recipe only says to blind bake for 15-20 minutes but this pumpkin pie recipe says to put the crust back in the oven for another 20 minutes….is there a reason for the discrepancy between this recipe and the pie crust recipe? I made this pie and crust last thanksgiving and both tasted great but the crust was very hard and I’m wondering if I shouldn’t blind bake the crust for the additional 20 minutes this year?
Hi Jennifer, Pumpkin pie filling is so wet that the dough really needs to be baked through to prevent sogginess. That said, if you found it was overbaked for you last year, you could either cut out the extra 20 minutes or just reduce it to 10 minutes. Hope that helps!
I whipped this up and sat down to read reviews when the crust was baking. Had a a lot of anxiety reading all the comments about the black pepper (which I added). Happy to report it turned out totally fine and I honestly did not notice anything “offensive” about this pie. It was simply a pumpkin pie. If you are risk averse, simply omit it or do a very light 1/8. Writing this for anyone who was nervous as me that they wasted all their ingredients on thanksgiving day!