Perfect Pumpkin Pie
This post may contain affiliate links. Read my full disclosure policy. 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 done right, it’s as good as dessert gets—a smooth, warmly-spiced pumpkin filling in a flaky, buttery crust. But for such a seemingly simple dessert, pumpkin pie can be tricky to perfect. 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! But after years of testing, I finally cracked the code. This pumpkin pie recipe is perfect in all the ways that matter: a perfectly crisp crust, a smooth and rich filling, and no unsightly cracks. Bonus: it’s easy to make! “I’ve been baking pumpkin pie for what seems like an eternity. The custard always cracks. Not this time…it’s absolutely delicious!” What You’ll Need To Make Homemade Pumpkin Pie Pie Crust – Use a homemade pie crust or store-bought—whichever you prefer. If using store-bought, opt for the frozen kind in an aluminum pie pan; it’s easier to blind bake and less likely to shrink. Pumpkin – Adds rich 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 & Light brown sugar – A combination of sugars adds complex sweetness; the brown sugar lends a deeper, molasses-like flavor. All-purpose flour – Slightly thickens and stabilizes the filling to prevent unsightly cracks. 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 Pie Crust – Use a homemade pie crust or store-bought—whichever you prefer. If using store-bought, opt for the frozen kind in an aluminum pie pan; it’s easier to blind bake and less likely to shrink. Pumpkin – Adds rich 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 & Light brown sugar – A combination of sugars adds complex sweetness; the brown sugar lends a deeper, molasses-like flavor. All-purpose flour – Slightly thickens and stabilizes the filling to prevent unsightly cracks. 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, follow the blind-baking instructions on the package. For homemade dough, roll it out, fit it into a 9-inch deep-dish pie dish, and chill for at least 30 minutes. Preheat the oven to 375°F, then place the chilled crust on a baking sheet for easy handling. 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, then remove the parchment paper and beans/pie weights. Bake for another 15 to 20 minutes, until the dough is dry and golden, then 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. Cool the pie on a wire rack to room temperature. Slice or refrigerate for up to one day until ready to serve. Enjoy! Video Tutorial You May Also Like RecipeComments (941)Add Comment Recipe Comments (941) Add Comment 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) 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. 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. Bring to room temperature before serving. 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 and bring to room temperature before serving. 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. Bring to room temperature before serving. 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 and bring to room temperature before serving. Nutrition Information Powered by Per serving (10 servings) Calories: 335 Fat: 15g Saturated fat: 8g Carbohydrates: 45g Sugar: 27g Fiber: 2g Protein: 6g Sodium: 287mg Cholesterol: 103mg 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. See more recipes: Cakes, Pies & TartsDessertFreezer-FriendlyHolidaysMake-AheadMost PopularAmerican Cakes, Pies & Tarts Dessert Freezer-Friendly Holidays Make-Ahead Most Popular American