Bursting with flavor, this pumpkin pie recipe has been a personal and fan- favorite since I originally published the recipe in 2014. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with sugared cranberries and whipped cream.
One reader, Denise, commented: “This might sound dramatic, but this is the best pumpkin pie I’ve ever had, like ever! Honestly, I was nervous because of the amount of spices… I was afraid of it being too ‘spicy’ but it’s perfect. The texture is smooth… but not mushy, there are so many different flavors happening at one time, it’s awesome! ★★★★★“
Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, pumpkin smoothie, pumpkin cake, pumpkin Bundt cake, and so on. Pumpkin pie deserves a moment, and perhaps the biggest moment of all!
Developing a truly great pumpkin pie recipe is a lot more challenging than it seems. Should you use fresh pumpkin or canned? Brown sugar or white? Ginger or no ginger? Cornstarch, flour, both, or neither? Back in 2014, I tested nearly every possible iteration I could think of and came out with today’s recipe. Trust me, my pumpkin pie standards are high and I’m really happy to announce that this is THE great pumpkin pie.
The recipe below has become so popular that I decided to publish it in my New York Times best-selling (!!!) cookbook, Sally’s Baking 101. In that version, I very slightly scaled down the filling recipe to perfectly fit a standard (non deep dish) pie dish. The recipe today is the original version and excellent if you have a deep pie dish.
One reader, Ellie, commented: “I’ve made pumpkin pies for decades and none have been as good as this. The frosted cranberries and little pastry leaves were a superb addition. The homemade pie dough was amazing, too. We had some leftover filling and baked it in ramekins. Excellent all around. ★★★★★“
Pie Crust
Let’s start with the pie crust. Every pumpkin pie has to start with a stellar pie crust. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust. It’s easy to make. And I have a video tutorial and step-by-step photos in my pie crust recipe.
If you skip the leaf decorations on top, you’ll have a 2nd pie crust you can use to make leftover turkey pot pie, mini pecan pies, or even a simple pear tarte tatin! Or if you like extra thick pie crust, use some of your 2nd pie crust to make a decorative crimped or fluted edge. My how to crimp and flute pie crust tutorial will walk you through all the steps.
Fresh or Canned Pumpkin in Pumpkin Pie?
I tested this recipe with both and I truly liked the pie using canned pumpkin better. The canned pumpkin pumpkin pie (say that 3 times fast) was a little more sturdy when baked for the same amount of time. The pie baked with fresh pumpkin puree tasted grainy and a little… herbaceous? I prefer using fresh pumpkin puree in savory recipes, not desserts. This is your call, you can use either fresh or canned pumpkin.
Other Ingredients in Pumpkin Pie
- Eggs. Eggs set up the pumpkin pie filling. They give the filling its rich, luxurious texture.
- Heavy cream. Heavy cream makes pumpkin pie silky smooth. It’s thick, creamy, and absolutely heavenly in this pumpkin pie recipe. I use 1 cup of heavy cream and 1/4 cup of milk. I found that 1 and 1/4 cups of heavy cream (or more) was simply too much. Too thick, too gloppy! You can also use the heavy cream to make homemade whipped cream for the topping.
- Cornstarch. A starch thickener is one of the most important ingredients in a pie filling. I use a touch of cornstarch in my pumpkin pie because it helps set up the pie. Makes it a little sturdier and firm, while keeping everything smooth.
My Secret Ingredient
This sounds so incredibly weird, but I add freshly ground black pepper to my pumpkin pie filling. It’s bizarre, I know. But I’m being serious. I got this tip from the genius kitchen crew over at King Arthur Baking. And I am forever grateful. Because this little addition turns your pumpkin pie into the BEST pumpkin pie. No one will know it’s there except for you. And they will all be wondering what makes this spiced pie so good… it’s a pinch of pepper.
I actually add it to my homemade pumpkin pie spice blend, too! Feel free to replace the ginger, nutmeg, cloves, and black pepper below with my homemade spice. (Keep the cinnamon in the filling though!)
How to Avoid Cracks in Pumpkin Pie
Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to overcook; overcooking it will cause the filling to crack.
P.S.: For some fun twists on this classic, try this recipe as mini pumpkin pies, with a crunch topping on pecan praline pumpkin pie, or with extra spices in chai pumpkin meringue pie. You can also make pumpkin hand pies, pumpkin cheesecake pie, or pumpkin pie in a jar!
So from my kitchen to yours, enjoy The Great Pumpkin Pie Recipe. And if you’re looking for more inspiration for your dessert table, here are all of our favorite Thanksgiving pies and a list of 30+ best pumpkin dessert recipes.
Print
The Great Pumpkin Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour, 5 minutes (includes blind bake)
- Total Time: 5 hours (includes cooling)
- Yield: serves 8-10; 1 cup sugared cranberries
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.
Ingredients
Sugared Cranberries
- 1 cup (100g) fresh cranberries (do not use frozen)
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
Pumpkin Pie
- Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- one 15-ounce can (425g) pumpkin puree*
- 3 large eggs
- 1 and 1/4 cups (250g) packed light or dark brown sugar
- 1 Tablespoon (8g) cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger*
- 1/4 teaspoon ground or freshly grated nutmeg*
- 1/8 teaspoon ground cloves*
- 1/8 teaspoon fresh ground black pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk
Instructions
- If garnishing with sugared cranberries, make those first: If you want to decorate the pie with sugared cranberries, start them the night before because they need to sit for several hours. Place cranberries in a large heatproof bowl. Set aside. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to 3 days. For more uses, see how to make sugared cranberries.
- Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Or use your favorite pie dough or store-bought.
- Preheat oven to 375°F (190°C).
- Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9×2-inch deep dish pie dish (this is the one I use; it is 1.75-inches deep). Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Review my how to crimp and flute pie crust tutorial if you need extra help with this step. Brush edges lightly with egg wash mixture.
- Par-bake the crust: Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is *just* starting to brown. (Review this how to par-bake pie crust page if you need extra help with this par-baking step.)
- Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
- Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly—that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
- Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.
- Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely have leftover cranberries… they’re tasty for snacking. Serve pie with whipped cream if desired.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. You’ll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It’s awesome. Cover and refrigerate overnight. No need to bring to room temperature before baking.
- Special Tools (affiliate links): Glass Mixing Bowls | Saucepan | Baking Sheet | Silicone Baking Mat or Parchment Paper | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pie Weights | Whisk | Pie Crust Shield | Cooling Rack | Fall Cookie Cutters
- Cranberries: Use fresh cranberries, not frozen. The sugar syrup doesn’t coat evenly on the frozen berries, leaving you with rather ugly and some very plain shriveled cranberries.
- Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. I use and recommend Libby’s brand. If using fresh pumpkin puree, lightly blot it before adding to remove some moisture. The bake time may be longer.
- Spices: Instead of ground ginger, nutmeg, cloves, and pepper, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.
- Pie Crust: No matter if you’re using homemade crust or store-bought crust, pre-bake the crust. (Step 5.) You can use graham cracker crust if you’d like, but the slices may get a little messy. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe. No need to use pie weights if using a cookie crust.
- Pie Crust Leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.
- Mini Pumpkin Pies: Many have asked about a mini version. Here are my mini pumpkin pies. They’re pretty easy—no blind baking the crust!
Pie Crust Leaves
My pie crust recipe makes enough for two crusts. So with the extra dough, you can make adorable leaves for decoration on your pumpkin pie. Or any pie, really. I’ve seen the pie crust leaves baked directly on top of the rim of the pie—and I tried that—but was not thrilled with the results. Too much uneven baking. The underside of the leaves weren’t really cooked through and the tops got a little burnt (even through my pie shield). So, to make things easier, just bake the pie crust leaves separately and place them on top of your pie before serving. You can also sprinkle them with a little cinnamon-sugar right before baking. I was going to do that, but I forgot.
My leaf cookie cutters (affiliate link) don’t have “veins” so I made leaf veins myself using a sharp paring knife. It’s tedious, but if you want authentic looking leaves you can go ahead. Don’t worry if your veins aren’t perfect. That’s a weird sentence.
My directions for the leaves are in the print-out recipe above.
Reader Comments and Reviews
Hi sally i was wondering if i could use pie pumpkins for this recipe and if so how many would i need
Hi Sally, it would depend on the size of your pumpkins, as you’ll need to make puree with them first. Other readers have reported making fresh pumpkin puree this way: https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629
Question – my pumpkin pie spice has cinnamon in it as well as the other spices…how much would I use? Still add extra plain cinnamon or what would be best?
Hi Anna, If a recipe calls for ground cinnamon AND some or all of the other spices used in the pumpkin pie spice blend, you can total the amount and use all pumpkin pie spice instead. So, you can use 2.5 teaspoons of pumpkin pie spice. Hope this helps!
Very tasty but it wasn’t a very thick pie. The taste is incredible – definitely sweet enough so I may cut back on the sugar or not pack the brown sugar so tightly.
I really really love this tasty recipe! It’s too easy to make at home, I tried it out and it looked perfect! Thank you so much
I loved this recipe so much!
This was the best pumpkin pie I’ve made. Spices were perfect and it had a light , creamy consistency that my family loved. Thank you for another “perfected” recipe.
I know it’s spring but my grandson loves pumpkin pie. He said this one was my best! The only change I made was I did not prebake the crust. I followed the directions on the Libby pumpkin pie and baked the pie in my new USA deep dish metal pie plate on a heated pizza stone. The crust was perfect ….no cracks in pie!
This recipe worked out really well for me. My family loves it! I’m the Dad and this was my first time baking this pie. Actually it was my first time baking any pie, although I have made bread from scratch many times. I dove into the recipe head first, made the pie crust from scratch and made the filling as well. I followed the recipe exactly and found the pictures and narrative extremely helpful. I did pretty well for the first effort. I did not get the fluting exactly right but that will come with practice. Thanks for a great recipe! By the way I still have some left over filling. I am going to use that to make French toast. That should be really good!
This is a Great Pumpkin pie! I’ve been making a good pie for years, but this is better. It has a nice zing to it. I did not decorate it. Whip cream was even optional as the flavor is so good. For the second pie I used white pepper as it visually blended in better and the result was equally tasty. Thank you for sharing your update on a classic.
Sally,
I find your instructions a little bit confusing as to time and temp. I was searching for the temp and time for the pie and they are not together like it is for the leaves…simple…350 degrees for 10 minutes….I see 55 to 60 minutes for the pie but no temp…then I find a temp on #3 for 375…so I’m going with that for 55 to 60 minutes. Old people like me want things simple and together for a quick reference…I try and follow the KISS rule…(Keep It Simple, Stupid). lol I am easily forgetful, have to reference all the time & searching around on a computer is distracting when you’re busy trying to remember what you’re doing.
Hi Sally, The recipe says to use a 9″ baking pie dish, but the link to Amazon shows a 9 1/2″ baking pie dish. Which do I use and how do I measure a pie baking dish?
Thank you so much! : )
Hi Judy! Both will work here. You measure the inside of the dish, inside rim to inside rim. Most pie dishes also say their size on the bottom!
Thank you!
This recipe resulted in an exceptional pie. I didn’t make the decorative add-ons, just teh basic pie.
The flavor in this pie was exceptional. The sugared cranberries were a fail. The sugar did not stick to the cranberries. I redid them after letting the sugared water cook down a bit and get thick. Then the sugar stuck.
The addition of pepper seemed odd at first but you’re right, it really brings out the other spices in the filling
Hi Sally, I notice you have two pumpkin pie recipes one with the cranberries and one with the pecan topping. They are basically the same but one calls for 2 large eggs and the other 3… Is there a reason for this? I made the one with 3 eggs before and it was so good so I can stick to that and just add the pecan topping. But just wondering the reasoning for this? TIA keep the great recipes coming.
Hi Roberta, this recipe and our pecan praline pumpkin pie are very similar, but to make room for the pecan praline topping in that pie, we reduced some of the ingredients so the filling doesn’t overflow. Instead of 3 eggs, we’ll use 2. We also reduce the sugar and liquids, too. We recommend following the pecan praline pie recipe for that version—hope you love it!
Can you just keep this the the pie dish tather take it out? Its just that you kind of want to serve it in pie dish and transport to other peoples houses? I think in past years iv done this and the pie was fine ie you dont have to take out to air on rack and risk breaking it esp as i didnt line by baking dish. I know some years i have so makes getting it out easier but years i havent i think iv served it in the dish. Anyway fingers crossed!!
Hi Hayley! Leave the pie in the pie dish for cooling and serving.
I have made 4 of these pies so far . They are really great ! The best spicy pumpkin pie ever !
Excellent. Used 3 tsp Trader Joe’s pumpkin pie spice and it was perfect. Light consistency.
Best pumpkin pie ever. Everyone loved it. Thank you
The flavor of this pie is excellent and it was demolished by our Thanksgiving guests! Don’t skip decorating with the sugared cranberries and pastry leaves- there are cutters sold online that put the veins and leaf shapes together in a simple stamp. A few comments that would have made it better (because I didn’t do everything as precisely as I should): be certain to REALLY fill the empty crust with beans before you pre-bake it (I didn’t have enough weight and the crust puffed up in 2 areas) and I also used dark corn syrup, making the pie filling so dark that it appeared to be overcooked, not a good look. This would be a perfect pie but I don’t think the oven timing is accurate for most ovens. I keep a separate thermometer in my ovewn to be sure it is baking at the temp I set- in the case of this pie, leaving it in at 375 for 50 minutes was a little too long and made the pie firmer than I would have liked. If I had left it any longer, it would have been ruined. All in all, wonderful recipe though…
I liked the flavor, but hardly anyone at the party did. I guess they like the Libby’s recipe better. Is it possible to not use a bottom crust? I love the leaves, but the crust was still soggy.
Hi Gayle, you can skip the bottom crust. The pie’s (with the filling) bake time will be about the same. Or you can try a graham cracker crust, or a Biscoff cookie crust.
This is my favorite Pumpkin Pie filling recipe. The taste and texture are perfect, absolutely perfect. I love that I can easily make it lactose free by simply using lactose free (cow’s) milk — heavy cream is already lactose free — and it’s so much better with the fresh cream and milk instead of canned anyway!
I love the texture of this pie so much. Can you please recommend other pie recipes that have this same texture? Or could I simply substitute an equal amount of another fruit…like peaches?
Hi Catherine! Many of my cream or custard pies will have a similar texture. I’m glad you enjoyed this!
This is my new go-to pumpkin pie filling recipe from here on out! I love the level of sweetness and level of spices. Much better than the recipe on the back of the can I usually use. But the most amazing part, par-baking the crust! I never knew you had to do that (or could/or should) for custard pies, but it is a total game-changer! The bottom of the crust is delightfully crispy and chewy! Thank you so much Sally!
I absolutely love this pie recipe! It comes out perfectly every time and no electric mixer is required. It was a real fluke that I found this recipe. My mother, her mother and her mother’s mother all used cann milk. But not having any, I looked for one using whipping cream that I had for Alfredo sauce recipe. It was so good that I actually purchased baking weights so my crust would be as perfect as the filling! So glad I found it! Loved by all, especially my husband. And I always put a scoop of pumpkin minus sugar and spice for our Scotty. She loves it too! ☺️
I’ve been making this recipe for a few years now and everyone always loves it. The proportions of spices is just lovely. This year I got to share it with my new in-laws in Norway and it was their first time having pumpkin pie, they were thrilled. Now I’m being asked to bring it to another family gathering tonight, I’d be very happy if this becomes what I’m known for around here.
This was my first pumpkin pie and it was delicious. Everyone at Thanksgiving was complimentary including my picky husband. I used Sally’s pie dough recipe too and it was very good and I am sure with a few more tries I will get it down to look pretty as well. Thank you!
I’ve made pumpkin pies for decades and none have been as good as this. The frosted cranberries and little pastry leaves were a superb addition. The Homemade Pie Dough was amazing too. We had some leftover filling and baked it in ramekins. Excellent all around.
This Pie was a total failure! The pumpkin filling curdled, and the top was very weird looking. The picture of your pie is rather glossy, but mine was anything but. I followed the recipe exactly. The only thing different is I didn’t whisk by hand but in the mixer. I made this for Thanksgiving and it ended up in the garbage and I had to buy one at the bakery. What did I do wrong?? Never had a pumpkin pie filling do that before.
Hi Sherry, were your dairy products expired perhaps? Did the filling look curdled before pouring into the par-baked crust?
My family loved this pie filling. I successfully substituted Coconut palm sugar for the brown sugar by adding about 2 tablespoons of molasses to the 1 1/4 cups of coconut Sugar.
Hands down, the BEST pumpkin pie recipe! This is my go-to pumpkin pie and it always gets rave reviews! The pie crust is insanely flakey and delicious too!
Made this pumpkin pie for the first time after using the one on the back of the can for 40 years. Very good although I am not sure I could tell much difference. The one thing I always have issues with is the measurement by weight rather than volume. I know weight is supposed to me more accurate but when I try to compare the two measurements they are never even close! Brown sugar is a great example. Not much margin for error since brown sugar is packed into a measuring cup rather that different scooping methods for flour. I first measured by weight for this recipe. But when I took that same amount and tried to pack it into my measuring cups it was not even close. No matter how tightly I packed it there was a huge amount left over – which seemed like too much. So I split the difference but felt it was still a little too sweet. On another recipe (chocolate chip mocha cake) I did the same experiment. I fluffed up the flour and then scooped and leveled. Volume by weight was much more flour – and my cake came out too dry. Guess I will stick with volume measurements as weights seem all over the place. But thanks for a great recipe!!