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!

slice of pumpkin pie on plate with whipped cream

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.

“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.”

Kathleen

What You’ll Need To Make Homemade Pumpkin Pie

pumpkin pie ingredients
  • 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).

pie crust on baking sheet

Cover the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights.

crust filled with beans

Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights.

removing the beans

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.

blind baked pie crust

Step 3: Make The Filling

While the crust finishes cooking, combine the pumpkin pie filling ingredients in a large bowl.

pumpkin pie filling ingredients in bowl

Whisk until the mixture is smooth.

smooth pumpkin pie filling

Step 4: Bake the Pumpkin Pie

Pour the filling into the pre-baked crust.

pumpkin pie ready to bake

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.

baked pumpkin pie

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!

slice of pumpkin pie on plate with whipped cream

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!

Servings: 8 to 10 (Makes one 9-inch deep-dish pie)
Prep Time: 30 Minutes
Cook Time: 1 Hour 45 Minutes
Total Time: 2 Hours 15 Minutes, plus time to chill the dough and cool the pie

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

  1. 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.
  2. For frozen crust: Follow the instructions for blind-baking on the package.
  3. After blind-baking the crust, reduce the oven temperature to 325°F.

Make the Filling

  1. 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.
  2. 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.
  3. Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
  4. 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 Edamam

  • 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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Comments

  • I have to say I wouldn’t make it again. The spices were overwhelming and the texture too mushy. I made a 2nd pumpkin pie for Thanksgiving using the recipe on the Libby pumpkin can and it was delicious!

    • — Audg on November 27, 2023
    • Reply
  • I am soooo pleased with this recipe! I am going to stop making various pumpkin pies from different recipes and just make this one from now on – it had enough spice to be interesting and a little complex, but was also classic and wonderful (and the texture was spot on too!). I definitely didn’t find it to be overly sweet at all (like one reviewer said) and thought it was perfectly balanced. I used a store-bought frozen GF crust but blind baked it like Jenn suggested and it made a big difference in the quality of the pie overall. It was a deep dish-sized crust so I did bake the pie a little extra to get it set, but that was no problem at all. Highly recommend this recipe and will be making it again for all my future pumpkin pie needs! Thank you, Jenn!

    • — Cara on November 26, 2023
    • Reply
  • Perfect Pumpkin Pie is right! Delicious with homemade whipped cream.

    • — CindyG on November 26, 2023
    • Reply
  • Great recipe. I only gave it a 4-star rating because I feel it’s too sweet. After making the pie a couple of times, I now just omit the granulated sugar altogether, and the 1/2 cup brown sugar is enough. Also, I feel that the initial 20min blind bake is enough. I find doing the extra 15 min without the pie weights makes the crust too dry. If you’re looking for a way to avoid cracks in the pie filling, this is it. But you need to make sure your oven is at the right temperature, as evidenced by several of the comments. Use a thermometer to check the temperature, as custards are finicky.

    • — Anne on November 26, 2023
    • Reply
  • Followed the recipe as written, using a frozen pie crust. It was delicious! And this was my first ever pumpkin pie without a crack! Thanks, Jenn!

    • — Sarah Pugh on November 26, 2023
    • Reply
  • Absolutely delicious. Funny I questioned the pepper but it was spot on. It is a bit denser pie- as opposed to a custardy pie but it got rave reviews.

    Thank you!!! I was so right to come to your site to see what your recipe was. hugs

    • — Cheryl in NJ on November 25, 2023
    • Reply
  • The inside was good and did not crack but I didn’t care for the pie crust at all. It was not flaky and added extra steps.

    • — TC on November 25, 2023
    • Reply
  • For those of who who had trouble with this pie setting up, just wanted you to know that I had to bake mine for AT LEAST and hour and a half to ensure the filling was cooked through and “just” jiggly in the center. I used a homemade all-butter pie crust instead of Jenn’s recipe since I didn’t have Crisco, but par-baked it per her instructions. The crust didn’t burn, nor did the center crack, and the pie had an almost floral-like flavor that was amazing! Family said it was the best they’ve ever eaten!

    • — Erika Jennings on November 24, 2023
    • Reply
    • I would check the actual temperature in your oven, if I were you.

      • — Anne on November 26, 2023
      • Reply
  • I was super excited! But, it cooked and cooked and cooked it until it was set around edges, about 80 minutes and thought it was going to firm up but never did. Was soupy in the middle. Not a hit at Thanksgiving.

    • — Jerri on November 23, 2023
    • Reply
  • Hi. Living in Europe my family celebrates Thanksgiving this next Saturday, allowing for everyone to get together. Would it be ok to make this pie Thursday evening (tonight) for Saturday lunch time? Thank you. Will rate it when we’ve enjoyed it but it seems to be a keeper!!

    • — Isabel on November 23, 2023
    • Reply
    • Hi Isabel, sorry I’m weighing in too late to help but will answer anyway — while I think this is best if eaten within a day, what you suggested should be fine. Enjoy your lunch today!

      • — Jenn on November 24, 2023
      • Reply

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