The Best Pumpkin Pie
This Homemade Pumpkin Pie is the best I've ever had and I bet it will become your family's favorite recipe once you try it! I developed this recipe because I never tried a pumpkin pie that I liked and I knew there could be a way to improve it. If you research pumpkin pie recipes, you'll find most are the same, and similar to the recipe on the labels of popular brands of canned pumpkin puree: 15 oz pumpkin, 3 eggs, 1 cup of evaporated milk, etc. This makes a very lean and bland custard that is quite watery on the palate and lacks both flavor and body/mouthfeel. I wanted to create one that tasted rich and felt luxurious. I use a secret ingredient that I bet you have already, and sweeten it with brown sugar and maple syrup which adds a hint of acidity to brighten the earthy pumpkin flavor. The filling is perfectly spiced and the crust is crisp, golden and flaky without being paper thin. I know you'll love it! If you love pumpkin pie, then you might also enjoy these Pumpkin Pie Bars and these Pumpkin Pie Cookies.
WHY THIS RECIPE WORKS
- Flavorful pumpkin pie filling - unlike a lot of recipes for pumpkin pie, this one is not bland! You will love how rich this filling tastes without being heavy. It has body and mouthfeel instead of a watery taste. The pumpkin and spices shiny through with creamy undertones.
- Silky smooth texture - this filling is smooth and velvety with a creamy texture that melts in your mouth.
- Secret ingredient - cream cheese is my secret ingredient that completely transforms the flavor and texture. It gives the filling body and richness without being heavy. It also adds a tanginess that balances the earthiness of pumpkin to help all of the flavors stand out.
- Perfectly spiced - 2 teaspoons of my homemade pumpkin pie spice adds the perfect amount of warmth and flavor to complement the pumpkin without overpowering it.
- Crisp crust - no soggy bottoms here! You bake the pie dough to perfection and it stays crisp even a day later because this filling is thicker (and less watery) than other recipes.
- Homemade pumpkin spice - I use my own homemade pumpkin spice blend which is a fragrant balanced combination of cinnamon, ginger, clove, allspice and nutmeg.
- Vanilla coffee cream topping - to make this extra special around the holidays, I top it with vanilla and coffee-infused whipped cream sweetened with a bit of molasses and powdered sugar. It is so flavorful and gives pumpkin spice latte vibes with a grating of fresh cinnamon on top. Wow!
SECRET INGREDIENT FOR PUMPKIN PIE
I have a secret ingredient that completely elevates my pumpkin pie so it is bursting with flavor and richness with a velvety texture. It's cream cheese, and it adds body, rich creaminess and acidic tanginess that balances and enhances the pumpkin flavor. Pumpkin is quite earthy and bland without a bit of acidity to help brighten it up. Cream cheese also creates a luxurious texture so this pie filling is thick and creamy instead of watery.
WHAT IS PUMPKIN PUREE FOR BAKING?
Pumpkin puree for baking is a canned product that is sold seasonally in grocery stores. You can also make pumpkin puree at home, but the results may be less consistent depending on how you cook it (i.e. roasted or boiled) and how watery the pumpkin is. I recommend using canned pumpkin puree for baking because it is more consistent in texture and moisture content since commercial products must meet defined industry standards and specifications.
INGREDIENTS FOR THE BEST PUMPKIN PIE
- Unsalted butter - for this recipe you can use unsalted or salted butter. If you use salted butter for the crust, then reduce the added salt by half.
- Brown sugar - this recipe uses brown sugar to sweeten the filling. Molasses in brown sugar adds a subtle caramel flavor that complements the pumpkin and pecans.
- Eggs - two large eggs will set the filling to a smooth consistency. Most pumpkin pie recipes use 3 eggs which I find makes it taste too custardy and overpowers the pumpkin flavor. It also makes the filling soufflé and puff which puts it at a higher risk of curdling and cracking.
- Pure pumpkin puree - canned pumpkin is easily accessible and inexpensive. I recommend using store-bought pumpkin since it is more consistent. If you make your own, it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe.
- Pumpkin pie spice - use your favorite brand, or use my recipe to make your own homemade pumpkin pie spice - it's so easy and it has the perfect balance of flavors!
- Cream - classic pumpkin pie typically uses evaporated milk in the filling, and for this recipe I use cream with 35% milk fat which adds richness and body to compensate for how lean pumpkin is. Without some fat, pumpkin pie is very bland and watery. You'll need cream for the topping anyway, so it makes sense. You can also use half & half if that's all you have.
- All-purpose flour - I use unbleached all-purpose flour for the crust and a little bit to thicken the filling and protect it from curdling as it bakes.
- Maple syrup - it adds a wonderful flavor and improves texture. Pure maple syrup has a lovely acidity to it which elevates the pumpkin and spice while also creating a smooth texture. Its hygroscopic nature means that it binds moisture and keeps the filling silky.
- Cream cheese - this is my secret ingredient and I can't make pumpkin pie without it. It adds a rich velvety texture without being heavy, and it contributes so much flavor from its subtle tanginess to the full-body dairy undertones.
HOW TO MAKE PUMPKIN PIE SPICE
To make pumpkin pie spice at home, blend certain proportions of ground cinnamon, ginger, nutmeg, allspice and clove. Here is my recipe for homemade pumpkin pie spice that yields about 3 tablespoons of total spice.
HOW TO MAKE PIE CRUST FOR PUMPKIN PIE
Every great pumpkin pie starts with a delicious pie crust. You can read all about how to make flaky pastry right here. I use my single crust pie dough recipe and blind bake it so it is golden and crisp, ready to receive the pumpkin filling without becoming soggy.
STEP BY STEP INSTRUCTIONS: HOW TO MAKE THE BEST PUMPKIN PIE
- STEP 1). Make the crust. Follow this article for how to make a single crust pie dough.
- STEP 2). Roll out the pie dough. Remove pie dough from the refrigerator. Lightly dust a work surface with flour and roll the dough out into a 12-inch circle. Make sure to gently lift and turn the dough about a quarter turn after every few rolls to ensure it doesn't stick and for even rolling. I like to use a bench scraper to help lift and shift the dough. Carefully place the dough into a deep 9-inch pie dish, letting it hang over the edges. Nudge the dough into the corners so it fits like a glove and ensure it is pressed flat onto the base. Fold the overhanging dough over itself to form a thick edge around the dish for a nice decorative crust. Flute the edges with your thumb and fingers, or crimp it with a fork. You can watch the video tutorial if you need more help with this step. Crack an egg into a small bowl with a pinch of salt, whisk until well beaten and then brush the edges lightly with this egg wash mixture.
- STEP 3). Par-bake the crust. Crumple up a piece of parchment paper large enough to fit inside the pie with ample overhang so it is more flexible, then fill it with pie weights, dried beans or rice. I've done this with one standard set of pie weights, but it works best with two sets for more weight and even baking without shrinking. Reduce the oven temperature to 375°F and bake for 15 minutes. Carefully remove the parchment paper with the pie weights, prick the base of the crust several times with a fork to allow steam to escape as it bakes, and continue baking like this without the weights for another 10-15 minutes until it is golden on the bottom and the edges are nicely browned. For more help with this process, see my article on How to Blind Bake Pie Crust.
- STEP 4). Make the filling. Combine pumpkin, both sugars and eggs in a large bowl and whisk to blend evenly. Add cream cheese to another bowl and mix with a whisk or an electric hand mixer until very smooth. Gradually add maple syrup and continue to mix until evenly incorporated, smooth and glossy. Add the pumpkin mixture to this cream cheese mixture in 2 or three parts while mixing so it blends evenly. Mix in cream. Sprinkle over the flour, pumpkin pie spice and salt and whisk until evenly incorporated. Set this aside until the crust is ready.
- STEP 5). Fill the pie. When the crust is properly par-baked, give the filling another quick whisk in case it has settled a bit and pour it into the hot crust, nearly right to the top. This filling is thicker than most pumpkin pie fillings, so it doesn't tend to spill over as easily.
- STEP 6). Bake at 375 for 10 minutes. Reduce the oven temperature to 350 and bake for another 25-35 minutes until the filling is set and looks dry around the edges with a wobble in the middle. Do not over-bake. The center may have a slight sheen and that's OK. Turn off the oven, open oven door and let the pie cool in the oven for 30 minutes before bringing out to room temperature. This allows it to cools slowly so it doesn't contract and crack.
- STEP 7). Cool. Let cool completely then chill for 2 hours for best texture before serving.
- STEP 8). Make the whipped cream. Combine cream and molasses in a medium bowl and whip to soft peaks with an electric hand mixer. Add powdered sugar, espresso powder and vanilla and whip until it reaches medium-firm peaks. Spoon it over the chilled pie and grate some fresh cinnamon over top before serving. Enjoy!
EXPERT BAKING TIPS
- Measure the ingredients accurately to ensure you get the right texture for the crust and the filling. For best results, use a kitchen scale.
- Bake gently. After you add the filling, bake in a moderate oven to cook the filling gently. This creates the smoothest texture and prevents cracking after cooling.
- Do not over-bake. Similar to cheesecake, the filling will jiggle slightly right in the center when it is ready. The edges will be set and firm but the center should be slightly wobbly. It will continue to set as it cools. It should not be puffed up or look dry. It may look a bit puffed around the edges, but the center should still look a tad wet. Over-baked pumpkin pie will have a curdled texture.
- Let the baked pie chill in the fridge for at least an hour for the best texture. Pumpkin pie filling is essentially an enriched pumpkin custard and sufficient cooling helps to set the egg protein gel structure to a smooth consistency.
RECIPE FAQ
Evaporated milk is a canned dairy product that has about 6% milkfat and a cooked, caramelized, slightly acidic flavor. If you use evaporated milk instead of cream in this recipe, the filling will be slightly less thick and rich, however it will still work since there is cream cheese to balance it out.
I use canned pumpkin puree for baking for two main reasons: 1). Consistency - if I buy the same brand all the time then I am guaranteed to have the same results. Homemade pumpkin puree will vary in moisture content depending on how long you cook it; and 2). Ease! - it's so much easier to use canned pumpkin and the quality is just as good.
No, blotting the pumpkin puree to remove moisture is not necessary for this recipe since it is a wet filling with a long bake time.
Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to overcook; overcooking it will cause the filling to crack.
Yes! You can double the recipe exactly to make two pies.
Yes. I highly recommend chilling the cooled pie for at least 1 hour before serving. Pumpkin pie filling is essentially a pumpkin custard and the texture becomes more smooth once it is fully set and the eggs settle.
Store pumpkin pie without the whipped cream topping, covered in the fridge for up to 2 days. If making in advance to serve later, make the whipped cream just before you serve it.
I prefer fresh pumpkin pie, however you can freeze the whole cooled pie without the topping. Wrap it well in plastic, then foil and store in a resealable freezer bag for up to 2 months.
STORAGE & FREEZING
Store this pie (without the cream topping) in the fridge in an airtight container for up to 3 days for best results.
You can freeze leftover pie without the whipped cream topping for up to 2 months. Wrap the whole pie or individual slices well with plastic, then wrap with foil and place in a resealable freezer bag for storage.
Craving more pumpkin?
If you love baking with pumpkin, check out these recipes:
More pie please...
Here are more of my favorite pie recipes:
Video
My Favorite Pumpkin Pie
Ingredients
Single Crust Pie Dough:
- 1 ⅓ cups (190g) all-purpose flour
- 1 tablespoon (12g) granulated sugar
- ½ teaspoon salt
- ½ cup plus 1 tbsp (127g) cold unsalted butter
- 4-5 tablespoon (60-75ml) ice water
Pumpkin Pie Filling:
- 1 x 15oz can (425g or 2 cups) pure pumpkin puree
- ⅔ cup (145g) packed light brown sugar
- 2 large eggs at room temperature
- 4 oz (113g) cream cheese, softened
- 3 tablespoon (45ml) pure maple syrup
- ¼ cup (60ml) 35% whipping cream
- 1 tablespoon (8g) all-purpose flour
- 2 teaspoon pumpkin pie spice (make your own homemade pumpkin pie spice) (or add spices individually - see below)
- ¼ teaspoon salt
Topping (optional):
- 1 cup (237ml) 35% whipping cream
- 2 teaspoon (10ml) fancy (light) or dark (robust) molasses (Grandma's brand works well)
- 1 tablespoon powdered sugar
- ¼ teaspoon espresso powder
- ¼ teaspoon pure vanilla extract
- cinnamon stick for grating
NOTE: instead of pumpkin pie spice, you can also add spices individually as follows: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground clove, ¼ teaspoon ground nutmeg and a pinch of allspice.
Instructions
- Make the pie dough. Follow this recipe here to make a single crust pie dough. Wrap it firmly and refrigerate for at least 2 hours or, preferably over night.
- Preheat the oven to 400°F. Very lightly grease a deep 9-inch pie dish with butter.
- Remove pie dough from the refrigerator. Lightly dust a work surface with flour and roll the dough out into a 12-inch circle. Make sure to gently lift and turn the dough about a quarter turn after every few rolls to ensure it doesn't stick and for even rolling. I like to use a bench scraper to help lift and shift the dough. Carefully place the dough into a deep 9-inch pie dish, letting it hang over the edges. Nudge the dough into the corners so it fits like a glove and ensure it is pressed flat onto the base. Fold the overhanging dough over itself to form a thick edge around the dish for a nice decorative crust. Flute the edges with your thumb and fingers, or crimp it with a fork. You can watch the video tutorial if you need more help with this step. Crack an egg into a small bowl with a pinch of salt, whisk until well beaten and then brush the edges lightly with this egg wash mixture.
- Par-bake the crust. Crumple up a piece of parchment paper large enough to fit inside the pie with ample overhang so it is more flexible, then fill it up with pie weights, dried beans or rice. I've done this with one standard set of pie weights, but it works best with two sets for more weight and even baking without shrinking.
- Reduce the oven temperature to 375°F and bake for 15 minutes. Carefully remove the parchment paper with the pie weights, prick the base of the crust several times with a fork to allow steam to escape as it bakes, and continue baking like this without the weights for another 10-15 minutes until it is golden on the bottom and the edges are nicely browned. For more help with how to blind-bake pie dough, see this article here.
- While the crust is baking, make the pumpkin filling. Combine pumpkin, both sugars and eggs in a large bowl and whisk to blend evenly. Add cream cheese to another bowl and mix with a whisk or an electric hand mixer until very smooth. Gradually add maple syrup and continue to mix until evenly incorporated, smooth and glossy. Add the pumpkin mixture to this cream cheese mixture in 2 or three parts while mixing so it blends evenly. Mix in cream. Sprinkle over the flour, pumpkin pie spice and salt and whisk until evenly incorporated. Set this aside until the crust is ready.
- When the crust is properly par-baked, give the filling another quick whisk in case it has settled a bit and pour it into the hot crust, nearly right to the top. This filling is thicker than most pumpkin pie fillings, so it doesn't tend to spill over as easily. Bake at 375°F for 10 minutes. Reduce the oven temperature to 350°F and bake for another 25-35 minutes until the filling is set and looks dry around the edges with a wobble in the middle. Do not over-bake. The center may have a slight sheen and that's OK.
- Turn off the oven, open oven door and let the pie cool in the oven for 30 minutes before bringing out to room temperature. This allows it to cools slowly so it doesn't contract and crack. Let cool completely then chill for 2 hours for best texture before serving.
- Make the whipped cream. Combine cream and molasses in a medium bowl and whip to soft peaks with an electric hand mixer. Add powdered sugar, espresso powder and vanilla and whip until it reaches medium-firm peaks. Spoon it over the chilled pie and grate some fresh cinnamon over top before serving. Enjoy!
I think adding cream cheese is genius for flavor and texture- as I am not a fan of traditional pumpkin pie,,,,, but my daughter in law doesn’t like cream cheese. Can you taste the cream cheese to the point where she is gonna say, “Oh, there’s cream cheese in this!”