Thanksgiving wouldn’t be the same without a slice of The Best Pumpkin Pie. I still remember the first time I baked it from scratch—the warm spices filled the kitchen, and the golden custard set perfectly in its flaky crust. Pumpkin pie is more than just dessert; it’s a holiday tradition that ties generations together. With its silky filling, rich pumpkin flavor, and hint of cinnamon and nutmeg, this recipe is foolproof and crowd-pleasing. Serve it with whipped cream, and you’ll have the star of your holiday table.
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 egg yolk
1 cup heavy cream
1/2 cup whole milk
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
Optional: whipped cream and a sprinkle of cinnamon for serving
Instructions
Preheat oven to 425°F (220°C). Roll out pie crust into a 9-inch pie dish and crimp the edges. In a mixing bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, yolk, cream, milk, vanilla, and spices until smooth. Pour filling into crust. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake an additional 40–50 minutes until the center is just set. Cool completely before slicing. Serve with whipped cream and a dash of cinnamon.
Substitutions
Use evaporated milk instead of heavy cream and milk for a lighter texture. For a dairy-free version, swap with coconut cream and almond milk. Replace brown sugar with maple syrup for deeper flavor. Store-bought crust works fine, but homemade gives a rustic touch.
Equipment
Mixing bowl
Whisk
Measuring cups and spoons
9-inch pie dish
Cooling rack
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Freeze baked pie (without whipped cream) for up to 2 months. Thaw overnight in the fridge.
Reheating: Serve chilled or warm slices in oven at 300°F for 10 minutes.
Top Tips
Blind-bake crust for a crispier base. Don’t overbake—pie should jiggle slightly in the center. Use fresh spices for maximum flavor. Chill pie before slicing to keep it neat.
FAQs
Can I make pumpkin pie ahead of time? Yes, it’s even better the next day after chilling.
Can I use fresh pumpkin? Absolutely—roast, puree, and strain pumpkin for best results.
How do I know when it’s done? The pie should jiggle slightly in the center but not be liquid.
Do I need to refrigerate pumpkin pie? Yes, because of the custard filling, it should be kept chilled.