Perfect Pumpkin Pie

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This simple recipe for my very favorite pumpkin pie is bursting with flavor thanks to a few surprise ingredients. Its texture is rich and smooth, and tastes even better baked in my favorite homemade pie crust. Top with fresh whipped cream (or pumpkin spice whipped cream) and sugared cranberries for a show-stopping pie!

When I started experimenting with what I liked in pumpkin pie, I found that Ina Garten’s pumpkin pie recipe was the one I loved the most (I’ll get there), and I’ve never looked back.

While there is certainly nothing wrong with the recipe from Libby’s printed right on the can, I can assure you that with my carefully chosen ingredients and proven history with dozens and dozens of taste testers, both biased and unbiased because FAMILY, this is the best pumpkin pie recipe you’ll ever try.  

Even my husband, who actually doesn’t like pumpkin pie at all, will eat a slice of mine every year. The man who thinks the best way to eat pumpkin pie is to throw it in the trash. Because he loves it that much. And I think you will, too!

There are a few key components to this glorious pie:
• my buttery, flaky homemade pie crust as the base
• a rich and decadent filling made extra flavorful with surprise ingredients
• homemade whipped cream or a pumpkin spice whipped cream to seal the deal
• and optional but highly encouraged sugared cranberries for garnish

My pie crust recipe uses a mix of shortening and butter so you get a tender, flaky pie crust with lots of smooth, buttery taste. It’s easy to make.

The recipe makes two crusts, so you can either halve it or use the second one for decorative cut-out shapes on the crust. This is a totally optional step but those cute leaves are a fun accent to the pie!

You can also use the other half of the pie crust recipe to make pie crust cookies or pecan pie tarts. 

Since we’re making a heavy custard pie, we’re going to start this whole thing by blind baking the crust to insure doneness on the underside of the pie. 

Use pie weights, dry beans, or my favorite, a pie chain, to prevent the crust from bubbling up with air pockets. Don’t worry about any marks the weights might leave. They won’t matter under all that pumpkin goodness.

Of course, my family requests my version of pumpkin pie every year, and I’ve turned skeptics into believers every time a new guest shows up.

I also use black pepper, which is something I’ve been using in my gingerbread cookies for decades. I promise that you will not be able to detect the pepper, but rather it will blend in with the other spices to create a bright and punchy spiced flavor.

EGGS: eggs set up the pumpkin pie filling and give it a rich texture. I add one additional egg than Libby’s original recipe uses for extra thickness and richness. 

BROWN SUGAR: Libby’s original recipe uses exclusively granulated sugar. Swapping some of it out for brown sugar brings a little extra moisture and a deeper molasses-y sweetness. 

This is the method used during cheesecake baking to help keep the top intact. It works well with this pumpkin pie, but like I said, prepare for (but don’t necessarily expect ) a crack or two.

Also, be sure you aren’t overbaking the pie, as this can dry out the filling and pull it away from the sides of the crust, causing it to shrink and crack. 

BLIND BAKE THE CRUST: blind baking helps give your crust a head start. Be sure you’re carefully pulling the parchment or foil off of the pie crust after it’s been parbaked, but don’t panic if the crust rips a bit! Just press it back together with your fingers. It will get “glued” back together with the pumpkin filling. 

USE A GLASS PIE PLATE: though my favorite pie plate is ceramic, I find a lot of people who are just starting out with pie baking prefer to keep an eye on the bottom of the pie to insure doneness. The more pie you make, the more you will be comfortable with bake times that get you your desired doneness on the bottom of your pies, especially if you make the same pie often!

BAKE THE PIE ON A BAKING SHEET: since the crust in this recipe for the best pumpkin pie is quite buttery, I like to bake my pie on a baking sheet to avoid butter dripping onto the floor of my oven. It’s important to keep in mind, though, that this puts a barrier between the pie and the heat, so keep an eye on the doneness of the bottom of your pie (see above success tip). Personally, I like a slightly underdone bottom crust, which has been a controversial topic on Instagram over the years, so consider removing the baking sheet for the last 15-20 minutes of bake time to insure the highest doneness of your pastry. 

BAKE IN THE LOWER THIRD OF THE OVEN: another way to insure success with the doneness of your pie crust is to bake it as close as possible to the heat source. Again, I like a little bit of an underdone bottom, so I use the position just above the very bottom. If you like a very done and flaky bottom, bake on the lowest rack. 

DON’T OVERBAKE THE PIE: one of the biggest culprits of a crack in a pie is overbaking the pie, as it can dry out the filling, causing it to shink and/or pull away from the crust. Look for a filling that still jiggles just a touch. If you like to be exact like I do, check for an internal temperature of at least 175°F (79°C) with an instant read thermometer. This is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer. You can cover the hole with some whipped cream!

SHORT TERM STORAGE (REFRIGERATOR): homemade pumpkin pie does not use preservatives, therefore cannot spend as much time at room temperature as a store-bought one can. You can leave this pie out for about 2 hours before it will need to go back in the refrigerator. Leftover pumpkin pie will stay fresh in the refrigerator for about 5 days. Be sure your pie is completely cool before covering and storing it.

LONG TERM STORAGE (FREEZER): your fully baked pumpkin pie can be frozen for up to 3 months. Allow it to cool completely, then cover it with a layer of plastic wrap and then a layer of aluminum foil. You can skip the foil and pop into a large zip-top bag, if you prefer. Thaw pie in the refrigerator overnight.

This is my favorite ceramic pie plate, but if you’re new to pies, a glass one will help you see the crust browning on the sides and bottom for better monitoring of doneness.

This is my favorite rolling pin. It has held up for years with frequent use.

Use a zester for the orange peel.

This is my favorite pastry brush. 

Using a pie shield will help keep the pie crust from burning. You can always use foil if you want to skip another tool, but if you bake a lot of pies, I recommend having a proper shield on hand.