Pumpkin Pie Recipe
This easy pumpkin pie recipe makes the BEST pumpkin pie! It’s the perfect Thanksgiving dessert, and the one I make every year for my family. For the best flavor, make it one day ahead—the flavors develop overnight, making it even better on the second day.Check the notes below for storage tips, using fresh pumpkin, pie crust tips, and more!
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons 1 stick cold unsalted butter, cut into cubes
- 4 tablespoons ice-cold water
For the filling:
- 15- ounce can pure pumpkin puree 1 ¾ cups, not pumpkin pie filling, or use homemade pumpkin puree
- 3 eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Place the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. (Alternatively, you can mix by hand in a large bowl using a pastry cutter to blend in the butter and a fork to bring the dough together.)
- Add the cold butter cubes and pulse until the largest pieces are about the size of small peas, about 8 pulses.
- Add the ice-cold water and pulse until the dough just comes together, adding more water 1 teaspoon at a time if needed.
- Turn the dough onto a floured work surface and shape it into a round disk. Roll it into a 12-inch circle.
- Transfer the dough to a 9-inch deep-dish pie plate (2 inches deep) by wrapping it partway around the rolling pin. Gently fit the dough into the pie dish, but do not press it down too firmly.
- Trim the edges as needed and fold them under. Use your fingers to crimp the edges as desired.
- Place the pie crust in the refrigerator while you prepare the pumpkin pie filling.
For the filling:
- Preheat the oven to 375°F.
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, heavy cream, and milk until smooth.
- Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined, ensuring there are no clumps of cornstarch or spices.
- Pour the filling into the unbaked pie crust.
- Bake at 375°F for 40-55 minutes.
- Halfway through baking, check on the pie and cover the crust loosely with foil or use pie protectors to prevent over-browning.
- The pie is done when the filling is set, but the center jiggles slightly when the pan is gently shaken. The pie will continue to firm up as it cools. (Avoid overbaking, as this can cause cracks in the filling as it cools.)
- Cool the pie on a wire rack for 3 hours, then transfer it to the refrigerator to chill for a few hours or overnight before serving. The flavors develop overnight, making the pie even better on the second day.
Notes
Pie Crust Options:
Store-Bought Crust: You can use a store-bought pie crust for convenience.
Homemade Pie Dough: My pie crust dough recipe can be made ahead, wrapped tightly in plastic wrap, and stored:
- In the refrigerator for up to 4 days
- In the freezer for up to 3 months (thaw in the fridge before rolling out). Using Fresh Pumpkin:
If using fresh homemade pumpkin puree, drain excess moisture to prevent a watery filling.
Place the pumpkin puree in a cheesecloth-lined strainer over a bowl in the refrigerator for 1-2 hours.
The drained liquid can be saved and used in bread recipes (a great source of beta-carotene!).
Pumpkin Pie Spice Substitute:
Instead of using individual spices, substitute 1 tablespoon of pumpkin pie spice.
Still include the ¼ teaspoon of salt for balance.
How to Par-Bake the Crust (Optional for a Crispier Bottom):
Prick the crust all over with a fork.
Chill the crust in the refrigerator for at least 30 minutes, until firm.
Cut a 12-inch round of parchment paper and fit it into the pie crust.
Fill with pie weights, dry beans, or rice.
Bake at 375°F for 18 minutes.
Remove the parchment paper and pie weights.
Return the crust to the oven and bake for 6-8 more minutes, until barely golden brown.
Add the pumpkin filling and bake as directed in the recipe.
Storage & Freezing Instructions:
Refrigerator: Store pumpkin pie tightly wrapped in plastic wrap for up to 3 days. Freezer:
Let the baked pie cool completely.
Wrap tightly and freeze for up to 3 months.
Thaw for 24 hours in the refrigerator before serving.
Store-Bought Crust: You can use a store-bought pie crust for convenience.
Homemade Pie Dough: My pie crust dough recipe can be made ahead, wrapped tightly in plastic wrap, and stored:
- In the refrigerator for up to 4 days
- In the freezer for up to 3 months (thaw in the fridge before rolling out). Using Fresh Pumpkin:
If using fresh homemade pumpkin puree, drain excess moisture to prevent a watery filling.
Place the pumpkin puree in a cheesecloth-lined strainer over a bowl in the refrigerator for 1-2 hours.
The drained liquid can be saved and used in bread recipes (a great source of beta-carotene!).
Pumpkin Pie Spice Substitute:
Instead of using individual spices, substitute 1 tablespoon of pumpkin pie spice.
Still include the ¼ teaspoon of salt for balance.
How to Par-Bake the Crust (Optional for a Crispier Bottom):
Prick the crust all over with a fork.
Chill the crust in the refrigerator for at least 30 minutes, until firm.
Cut a 12-inch round of parchment paper and fit it into the pie crust.
Fill with pie weights, dry beans, or rice.
Bake at 375°F for 18 minutes.
Remove the parchment paper and pie weights.
Return the crust to the oven and bake for 6-8 more minutes, until barely golden brown.
Add the pumpkin filling and bake as directed in the recipe.
Storage & Freezing Instructions:
Refrigerator: Store pumpkin pie tightly wrapped in plastic wrap for up to 3 days. Freezer:
Let the baked pie cool completely.
Wrap tightly and freeze for up to 3 months.
Thaw for 24 hours in the refrigerator before serving.