Best Recipe for Pumpkin Pie

This will be the best pumpkin pie recipe you sink your teeth into! It boasts a FLAVORFUL, luxuriously smooth, creamy filling nestled in a buttery golden crust topped with sensational salted honey whipped cream! Our step-by-step guide with detailed photos and tips ensures a crispy, never-soggy base, foolproof silky filling with concentrated flavor that eliminates excess moisture (without any gummy thickeners), and a whipped cream that can be made a day ahead!

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a slice of best pumpkin pie with a bite taken out showing how creamy it is

What makes this the Best Pumpkin Pie Recipe

Silky, creamy filling without any flour or cornstarch: The filling is cooked for a few minutes on the stovetop before baking, which evaporates excess moisture, so no thickeners are required that can make the pumpkin grainy or gummy. Heavy cream is then stirred in for luxurious creaminess.
Cooking on the stovetop concentrates the flavors. Cooking the pumpkin and spices on the stovetop for just four minutes results in the best-tasting, best-textured filling—you will never want to go back! It’s ultra smooth and creamy without any bland mushiness in sight.
Perfectly spiced filling: No bland pumpkin pie here! The pumpkin is generously seasoned with cinnamon, ginger, nutmeg, a pinch of cloves, and pepper. Pepper might sound like an odd ingredient, but it makes the spices sing!
The best homemade pie crust: The crust is made with butter and shortening to create the best flavor and texture: mega buttery, mega tender, mega flaky deliciousness—I use it in all of my pie recipes! The crust can also be made ahead and stashed in the refrigerator or freezer.
No soggy crust: Brushing the crust with an egg wash before baking provides a moisture barrier. Cooking the filling for a few minutes evaporates excess moisture. Blind baking pre-cooks the crust, creating a barrier that helps prevent it from becoming soggy once the filling is added. This technique ensures a crisp, flaky base, even with a moist filling like pumpkin.
Salted Honey Whipped Cream: I first tasted this whipped cream at Din Tai Fung with their chocolate dumplings and was mesmerized. Everyone at the table was eating it by the spoonful! I knew it would be the perfect compliment to this pumpkin pie recipe. PLEASE don’t skip it!
Step-by-Step guide. This recipe includes detailed photos so it can be made perfectly every time, even if you’ve never made a pie! Tips for making the filling and crust ahead of time are also included. With this detailed guide, you’ll feel reassured and supported at every step of the process.

top view of pumpkin pie in homemade crust topped with whipped cream

Best Pumpkin Pie Reicpe Ingredients

Let’s take a closer look at what you’ll need to make this pumpkin pie recipe (measurements in the printable recipe card at the bottom of the post):

Pie Crust: The pie crust is made with minimal, pantry-friendly ingredients. You’ll need butter for flavor and flakiness and shortening for tenderness and workability. Additionally, you’ll need flour for structure, just one tablespoon of sugar for sweetness, and ice water.
Pumpkin: The most critical part of this recipe is to use the right pumpkin! Use pure pumpkin puree and not pumpkin pie filling. Pumpkin puree is 100% pure pumpkin (check the label) that has been cooked and pureed without any added sugar or spices. Libby’s brand is my favorite; I have used it in this recipe. Libby’s is concentrated and tightly packed without excess water. You can use another brand, but they tend to be looser, so take extra care to remove excess moisture by blotting with paper towels.
Brown Sugar: This sugar adds rich, deep sweetness and a hint of molasses flavor that compliments the warm spices in the pumpkin pie. Brown sugar has a higher moisture content than white sugar, which prevents the pie from becoming dry during baking, ensuring a tender, custardy texture.
Heavy Cream: This makes the filling silky, creamy, and luxuriously smooth in ways evaporated milk can only dream about.
Eggs: Three eggs are essential for binding the filling and providing richness, flavor, and structure, resulting in a smooth and custardy texture. Using room-temperature eggs helps them blend more easily into the mixture.
Spices: Ground cinnamon, ginger, nutmeg, and cloves add a warm fall flavor, while salt accentuates all the flavors. Though unconventional, pepper adds a subtle depth and complexity to the spice blend, making the flavors pop.
Vanilla Extract: This enhances the sweetness and warmth of the spices. Use quality extract for the best flavor.

Whipped Cream

Heavy cream: Look for “heavy whipping cream” at the grocery store. You must use heavy cream—no other substitutions will work. Make sure the cream is very cold, and remove it from the refrigerator just when ready to use.
Honey: This adds unreal flavor when combined with the sea salt! It creates almost a butterscotch goodness.
Vanilla extract: Use quality extract to boost the flavor of the whipped topping.
Unflavored gelatin: This is a common baking ingredient found next to the packages of Jell-O and pudding at the grocery store. It is what makes this “stabilized” whipped cream, not just whipped cream. For vegetarians, use one teaspoon agar-agar instead of gelatin. Without the gelatin, the cream can only be spread and won’t be sturdy enough for piping.
Water: Cold tap water is used to dissolve the gelatin.

How to make Pumpkin Pie from Scratch

Let’s take a closer look at how to make pumpkin pie with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the Pie Crust. I suggest making the crust the night before so it’s rolled out and ready to fill the next morning. This homemade pie crust post is full of tips and tricks for foolproof pie crust, even if you’ve never made it before. Essentially, you’ll pulse the ingredients together, form them into a ball, flatten and chill, then roll out and place in the pie pan.

BEST EVER easy, NO FAIL pie crust recipe with step by step photos and instructions! You will never use another recipe again! #piecrust #pie #recipe #thanksgiving

Step 2: Par-bake the Crust. Line the pie shell with crinkled parchment paper; fill with pie weights or dried beans (this keeps the crust from shrinking). Par-bake for 15 minutes, then carefully remove the parchment paper and weights. Prick the pastry a few times with a fork. Continue to bake (without parchment/weights) for 6 minutes, until the pastry dries and barely begins to brown.

showing how to make pumpkin pie by blind baking the crust

Step 3: Cook Filling. Add the pumpkin, brown sugar, and spices to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly. Remove from the heat and whisk in the heavy cream until smooth, followed by the eggs and vanilla.

showing how to make pumpkin pie by adding the pumpkin puree and spices to a saucepan and cooking, then adding the heavy cream, then the eggs

Step 4: Bake. Pour the filling into the warm pie crust. Cover the edges of the pie crust with foil or a pie shield. Bake: Bake at 375°F for 25-35 minutes. Cool the pie on a wire rack for 3 hours before topping with the cream and refrigerating or serving.

showing how to make pumpkin pie by adding the pumpkin filling to a pie crust, then covering with a pie shield to bake

Step 5: Make Whipped Cream. Whisk together the unflavored gelatin and water in a small microwave-safe bowl. Microwave for 20 seconds. Set aside while you whip the heavy cream, honey, vanilla, and sea salt to soft peaks. Slowly pour in the gelatin and continue to whip to stiff peaks.

showing how to make pumpkin pie by making whipped cream with gelatin

Step 6: Decorate. Spread the whipped cream over the pie or decorate using a piping bag.

How to tell if pumpkin pie is done

Bake until the pie is cracked around the edges, the center is puffed up and slightly wobbly, and a toothpick inserted in the center comes out clean. (The pie recipe cooks for less time than other recipes because the filling is par-cooked on the stove.)

Homemade Pumpkin Pie Tips

Use High-Quality Canned: High-quality canned pumpkin (like Libby’s) is consistent and dependable, with rich flavor and the proper moisture balance.
Blot the Pumpkin Puree: If you use a brand other than Libby’s pumpkin puree, drain the pumpkin for the best flavor and texture.
Don’t Overmix the Filling: Gently mix the filling ingredients to avoid adding too much air, which can create bubbles and cracks. Stir by hand to ensure a smooth, dense custard.
Use Room-Temperature Eggs: Room-temperature eggs easily blend with the other ingredients, helping you not overmix. On the other hand, cold eggs are more difficult to mix in and can break the emulsion of the sugar and oil, so the batter loses air cells, resulting in a grainy filling or a cracked filling in the center (cracked edges are okay).
Room-Temperature Egg Hack: Add warm (not hot) tap water to a bowl, then add the eggs for at least 20 minutes.
Pre-Bake the Crust: For a crisp, fully cooked bottom crust, blind-bake (pre-bake) the crust before adding the filling. This extra step prevents a soggy crust, especially with a wet filling like pumpkin.
Don’t Under or Overbake: Every oven is different, so check for doneness at the early end of the cooking window and add baking time as needed. This pumpkin pie requires less baking time because the filling is cooked on the stove for a few minutes beforehand.
Bake Until a Toothpick Comes Out Clean: Pumpkin pie should be removed when the center is puffed up, with a slight jiggle and cracks around the edges, and a toothpick inserted into the center comes out clean. Underbaked pie without cracks around the edges can taste mushy, whereas overbaked pie can taste dry, and the center will crack as it cools.
Cover the Pie Edges: After blind-baking the crust, I cover the edges with a pie shield and bake the entire pie with the filling and the edges covered. You may need to adjust based on your oven and crust recipe, but this works for me.
Allow Ample Cooling Time: Cooling entirely at room temperature (at least 3 hours) before chilling allows the filling to set up perfectly without becoming too dense.
Store Properly: After cooling, keep the pumpkin pie refrigerated and let it come to room temperature before serving for the best texture.
Use Gelatin After a Few Minutes: After the gelatin is microwaved, allow it to cool for 2-3 minutes so it doesn’t curdle the whipped cream. However, don’t wait too long to use it, or it will thicken and set. If this happens, microwave it again for 10-15 seconds until liquidy.

showing how to serve homemade pumpkin pie by slicing and placing on plates

Prep Ahead homemade pumpkin pie

-100% Ahead: The pumpkin pie can be made two days in advance thanks to stabilized whipped cream. Simply pipe or spread the cream onto the pie, tent with foil, and pop the pie back in the fridge until ready to serve.

-Crust: The dough for the pie crust is best made and wrapped tightly in plastic wrap at least one day in advance (2 hours chilling minimum) or up to 5 days. You don’t want to par-bake beforehand because the filling should be poured into a warm crust so it bakes evenly on the bottom.

-Filling: The filling can be made, covered with plastic wrap pressed directly against its surface, and refrigerated for up to 2 days – it tastes the very best this way!

-Freezing: Freeze the pie for up to 3 months without the whipped cream.

Best Pumpkin Pie Recipe Variations

Each variation brings a fresh twist to classic pumpkin pie, making it an exciting dessert to adapt for any occasion!

Pumpkin Praline Topped Pumpkin Pie: This is one of my favorite variations! Add a layer of candied pecans on top of the pumpkin filling for extra crunch and flavor, combining the best of pumpkin and pecan pies in one dessert.
Add a Garnish for Flair: Top slices with toasted pecans, candied ginger, or a sprinkle of cinnamon for an inviting touch.
Maple Pumpkin Pie: Replace some sugar with maple syrup for a subtle, caramelized sweetness that pairs beautifully with pumpkin. Adding a touch of maple extract to the filling can further enhance the flavor.
Pumpkin Cream Cheese Swirl Pie: For a creamier texture, swirl sweetened cream cheese through the pumpkin filling. This adds a slight tang and a cheesecake-like creaminess.
Salted Caramel Pumpkin Pie: Drizzle salted caramel over the top of the pie before baking or after it’s set. The salted caramel adds a luxurious sweetness that contrasts with the spiced pumpkin.
Chocolate Pumpkin Pie: Mix melted dark or semi-sweet chocolate into the filling or create a chocolate ganache layer over the crust or on top of the pie. Chocolate and pumpkin are a perfect match, adding richness to each bite.
Pumpkin Pie with Ginger Snap Crust: Instead of a traditional pie crust, use crushed ginger snaps. The spiced cookie crust complements the pumpkin filling and adds a unique texture.
Chai-Spiced Pumpkin Pie: Instead of traditional pumpkin pie spices, use a chai blend (cinnamon, cardamom, ginger, cloves, and a hint of black pepper) for a fragrant, spiced twist.

showing how to garnish best pumpkin pie recipe by piping whipped cream over the filling

How to serve this Recipe for Pumpkin Pie

Pumpkin pie is typically served chilled or at room temperature. This allows the custard filling to set properly, creating a smooth, creamy texture. To serve this classic pumpkin pie recipe, allow the pie to cool fully and chill in the refrigerator for at least 3 hours. Chilled pumpkin pie holds its shape better, making it easier to slice cleanly. After chilling, slice with a hot knife. You can warm slices slightly (without the whipped cream) for a just-baked feel by microwaving slices for 10-15 seconds.

How to store Homemade Pumpkin Pie

To store homemade pumpkin pie, allow it to cool completely to room temperature, then cover it loosely with plastic wrap or aluminum foil and place it in the refrigerator. Pumpkin pie, like other custard pies, should be kept refrigerated for freshness and safety, as its creamy filling can spoil if left out for more than two hours. Stored properly, pumpkin pie will stay in the fridge for 4-5 days.

Can you freeze pumpkin pie?

Yes, pumpkin pie freezes well. For longer storage, you can freeze pumpkin pie by tightly wrapping it in plastic wrap, followed by foil. Freeze for up to one month; thaw it in the fridge before serving.

Homemade Pumpkin Pie FAQs

How do you keep the bottom of a pumpkin pie from getting soggy?

To prevent a soggy bottom on a pumpkin pie, this recipe uses these effective techniques:

1. Pre-bake (or blind-bake) the crust: Partially bake the crust before adding the pumpkin filling to create a barrier against moisture. To do this, line the crust with parchment paper, fill it with pie weights, and bake until lightly golden.
2. Brush with egg wash: Applying a thin layer of egg wash (a mixture of beaten egg and a splash of water or milk) to the crust and baking it briefly creates a seal that prevents the filling from soaking in.
3. Bake on a preheated baking sheet: Place the pie on a hot baking sheet in the oven to help the bottom crust cook faster, giving it a firmer texture.
4. Partially cook the filling: For extra moisture control, cook the pumpkin filling briefly on the stovetop to evaporate some liquid before pouring it into the crust. This can enhance both texture and flavor.
These steps help maintain a crisp crust and a perfectly set filling for a delicious pumpkin pie.

Can you use regular pumpkins to make pie?

Yes, you can use regular pumpkins to make a pie, but I don’t recommend it. I tested this recipe using fresh pumpkin, and even after being roasted and blotted, the filling was still not as sturdy or creamy, and it had an herbaceous taste.

If you want to use pumpkins to make a pie, consider a few things. Standard carving pumpkins often have more watery, fibrous flesh, making them less ideal for baking than smaller, sweeter pie pumpkins or sugar pumpkins. Pie pumpkins are specifically grown for cooking and have a denser, smoother texture with a natural sweetness that works better for pies and baked goods.

What is the difference between pie pumpkins and regular pumpkins?

Pie and regular pumpkins differ mainly in size, texture, and flavor, tailored to specific uses. Pie pumpkins, also known as sugar pumpkins, are smaller (usually 2-8 pounds), with dense, fine-grained flesh and a naturally sweet flavor that’s ideal for baking and pureeing in pies and other desserts. Their thicker flesh and lower water content help prevent pie fillings from becoming too watery.

In contrast, regular pumpkins (often used for carving) are larger, with a more fibrous, watery texture and a mild flavor, making them less ideal for baking. Their primary use is decorative, as the flesh can be stringy and lacks the natural sweetness of pie pumpkins.

What is the best pumpkin for making pumpkin pie?

For the best pumpkin pie flavor and texture, use pie pumpkins or sugar pumpkins. These smaller pumpkins (usually around 2-8 pounds) have dense, sweet flesh that purees smoothly, unlike larger carving pumpkins, which tend to be watery and stringy.

How do you keep pumpkin pie from cracking on top?

To prevent cracks, avoid overbaking and let the pie cool gradually. Slightly underbaking the pie so it’s set but still a bit jiggly in the center can help, as the filling will continue to firm up as it cools.

Should pumpkin pie be served warm or cold?

Pumpkin pie is best served chilled or at room temperature. Cooling the pie allows the flavors to develop fully, and it can be topped with whipped cream or ice cream for added texture.

Why does my pumpkin pie taste bland?

If pumpkin pie lacks flavor, it might need more spices like cinnamon, nutmeg, ginger, or cloves. Also, using high-quality pumpkin purée and adding a pinch of salt can enhance the natural pumpkin flavor.

How do you know when pumpkin pie is done?

Pumpkin pie is done when the edges are set and the center is slightly jiggly. Insert a toothpick about an inch from the edge; if it comes out clean, the pie is ready. Overbaking can cause cracks and dryness.

Can I make pumpkin pie without evaporated milk?

Yes, you can substitute evaporated milk with half-and-half, heavy cream, or coconut milk. This can slightly change the texture, but still results in a creamy, delicious pie.

a slice of pumpkin pie recipe showing how creamy it is

Looking for more Pie Recipes?

Lemon Meringue Pie
Chocolate Cream Pie
Dutch Apple Pie
Pecan Pie
Chocolate Pecan Pie
Peanut Butter Pie
Butterfinger Pie
Individual Apple Pies
Pear Pie
Mud Pie
S’mores Pie
Mini Strawberry Pies
Lemon Pie
Key Lime Pie
Banana Coconut Pie

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Pumpkin Pie Recipe from Scratch

Servings: -10 servings

Total Time: 6 35

Prep Time: 45

Cook Time: 50

Dough & Pie Chilling Chilling 5

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Ingredients

Pumpkin Pie

1 recipe pie crust
1 15 oz. can Libby's pumpkin puree NOT pumpkin pie filling
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 tsp EACH ground nutmeg, salt
1/4 teaspoon ground cloves
1/8 teaspoon pepper
1 cup heavy cream
3 eggs
2 teaspoons vanilla extract

Salted Honey Whipped Cream

1 teaspoon unflavored gelatin
1 1/2 tablespoons water
1 cup heavy cream
3 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Instructions

Crust

Make Crust Dough: Prepare the crust through step 6 under Making Dough (refrigerating 8-inch disc). Click HERE for the recipe.
Par-bake the Crust: Preheat the oven to 375°F. Line the pie shell with crinkled parchment paper; fill with pie weights or dried beans (this keeps the crust from shrinking). Par-bake for 15 minutes, then carefully remove the parchment paper and weights. Evenly prick the bottom of the crust 6-8 times with a fork. Continue to bake (without parchment/weights) for 6 minutes, until the pastry dries and barely begins to brown on the bottom.

Pumpkin Filling

Cook Filling: Add the pumpkin, brown sugar, and spices to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly.
Add Cream: Remove from the heat and whisk in the heavy cream until smooth, followed by the eggs and vanilla. Pour the filling into the warm pie crust. Cover the edges with a pie shield or foil.
Bake: Bake at 375°F for 25-35 minutes (checking at 25)– UNTIL the pie is cracked around the edges, the center is puffed up and slightly wobbly and a toothpick inserted in the center comes out clean. (The pie cooks for less time than other recipes because the filling is par-cooked on the stove.)
Cool: Cool the pie on a wire rack for 3 hours before topping with the cream and refrigerating or serving.

Whipped Cream

Note: The beauty of stabilized whipped cream is it holds its shape indefinitely. Add it at any point after the pie has cooled for 3 hours, then either serve immediately or refrigerate until ready to serve. If you skip the water/gelatin, add the whipped cream just before serving. It will not be stiff enough to pipe but can be spread.
Microwave Gelatin: Add the unflavored gelatin to a small microwave-safe bowl. Add the cold water and whisk with a fork; let stand for 5 minutes. Microwave for 20 seconds. Stir the mixture, then set aside for about 2-3 minutes while you immediately begin to beat the heavy cream.
Whip to Soft Peaks: Add the heavy cream, honey, vanilla, and salt to a large mixing bowl and whip using a stand mixer or an electric hand mixer until soft peaks form (the peaks flop over when the beaters are lifted.)
Whip to Stiff Peaks: Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
Add to Pie: Spread the whipped cream over the cooled pie or decorate using a piping bag. Serve immediately or refrigerate until ready to serve (keeps for up to 5 days but is best within 2).

Notes

Tips and Tricks

Use High-Quality Canned: High-quality canned pumpkin (like Libby’s) is consistent and dependable, with rich flavor and the proper moisture balance.
Blot the Pumpkin Puree: If you use a brand other than Libby’s pumpkin puree, drain the pumpkin for the best flavor and texture.
Don’t Overmix the Filling: Gently mix the filling ingredients to avoid adding too much air, which can create bubbles and cracks. Stir by hand to ensure a smooth, dense custard.
Use Room-Temperature Eggs: Room-temperature eggs easily blend with the other ingredients, helping you not overmix. On the other hand, cold eggs are more difficult to mix in and can break the emulsion of the sugar and oil, so the batter loses air cells, resulting in a grainy filling or a cracked filling in the center (cracked edges are okay).
Room-Temperature Egg Hack: Add warm (not hot) tap water to a bowl, then add the eggs and let it sit for at least 20 minutes.
Pre-Bake the Crust: For a crisp, fully cooked bottom crust, blind-bake (pre-bake) the crust before adding the filling. This extra step prevents a soggy crust, especially with a wet filling like pumpkin.
Don’t Under or Overbake: Every oven is different, so check for doneness at the early end of the cooking window and add baking time as needed. This pumpkin pie requires less baking time because the filling is cooked on the stove for a few minutes beforehand.
Cover the Pie Edges: After blind-baking the crust, I cover the edges with a pie shield and bake the entire pie with the filling and the edges covered. You may need to adjust based on your oven and crust recipe, but this works for me.
Use Gelatin After a Few Minutes: After the gelatin is microwaved, allow it to cool for 2-3 minutes so it doesn’t curdle the whipped cream. However, don’t wait too long to use it, or it will thicken and set. If this happens, microwave it again for 10-15 seconds until liquidy.

Make Ahead

100% Ahead: Thanks to stabilized whipped cream, the pumpkin pie can be made two days in advance. Simply pipe or spread the cream onto the pie, tent with foil, and pop the pie back in the fridge until ready to serve.
Make-Ahead Crust: The dough for the pie crust is best made and wrapped tightly in plastic wrap at least one day in advance (2 hours chilling minimum) or up to 5 days. You don’t want to par-bake beforehand because the filling should be poured into a warm crust so it bakes evenly on the bottom.
Filling: The filling can be made, covered with plastic wrap pressed directly against its surface, and refrigerated for up to 2 days – it tastes the very best this way!
Freezing: Freeze the pie for up to 3 months without the whipped cream.

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8 Comments

Stephanie says

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Absolutely stunning photography and food styling of this new pumpkin pie recipe Jenn! I know nothing about piping or star tips but you had some amazing skills to make it looked topped with white star anise shaped stars, gorgeous work girl!

- Jen says
  
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  Aw, thanks so much Stephanie! You are so sweet to share your admiration for my photography! It is definitely one of my passions! I hope you try out the pie – so delicious!
  
JM says

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In the upper portion of this page it states:
“Step 2: Par-bake the Crust. Evenly prick the bottom of the crust 6-8 times with a fork.” then bake for 15 minutes but in the Instructions step 2 it says bake for 15 minutes THEN prick the bottom of the crust before baking an additional six minutes. Could you please clarify, which is it?

- Jen says
  
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  My apologies – I just corrected it! The recipe is correct: prick the pastry after baking for 15 minutes.
  
Amy says

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If you refrigerate the filling overnight, does it need to be reheated before putting in crust and baking?

- Jen says
  
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  Hi Amy, no it does not need to be warmed first, you can add it straight to the warm crust from the refrigerator. Enjoy!
  
Elizabeth Smith says

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What do you think of replacing the honey with maple syrup? (I’m not that fond of honey and maple syrup is a favorite in Maine.)

- Jen says
  
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  I think it would be delicious as well!