This Best Creamy Pumpkin Pie bakes up silky, sliceable, and warmly spiced in a flaky, tender crust. It is pure comfort in every bite and the kind of pie that steals the dessert table without trying.
I have tested and tweaked this recipe over many holidays so you get a reliably smooth custard, a crisp bottom crust, and that classic pumpkin flavor everyone loves.
Why You’ll Love This Best Creamy Pumpkin Pie
- Ultra-smooth custard with a gentle wobble for clean, beautiful slices
- Balanced spices that taste cozy, not overpowering
- Simple pantry ingredients and easy make-ahead
- Foolproof baking method that helps prevent cracks and soggy crust
- Perfect for holidays, potlucks, or a weekend baking project
Best Creamy Pumpkin Pie Ingredients & Substitutions
- 1 unbaked 9 inch pie crust, chilled well in the pan – use homemade or quality store-bought; gluten-free crust works too
- 1 can (15 oz) pumpkin puree – not pumpkin pie filling; 1 3/4 cups homemade puree, well strained, also works
- 3 large eggs, room temperature – for structure and silkiness
- 1 cup heavy cream – substitute half-and-half for a slightly lighter custard
- 1/2 cup evaporated milk or whole milk – for extra creaminess; use full-fat coconut milk for dairy-free
- 3/4 cup light brown sugar, packed – adds warmth; use 1/2 cup brown plus 1/4 cup granulated if preferred
- 1/4 cup granulated sugar – balances flavor and helps set the custard
- 1 tablespoon cornstarch – helps prevent cracks; substitute 2 teaspoons all-purpose flour
- 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves – or use 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt – essential to round out sweetness
- 2 teaspoons pure vanilla extract – adds a soft, creamy finish
- 1 tablespoon pure maple syrup, optional – subtle depth and shine
Step-by-Step Instructions to Make Best Creamy Pumpkin Pie
Prep the oven and crust
Place a rimmed baking sheet on the lower-middle rack and preheat the oven to 425°F. Keep the shaped pie crust in the fridge 30 minutes so it bakes crisp. If your kitchen is warm, freeze it 10 minutes before filling.
Whisk the silky pumpkin filling
In a large bowl, whisk pumpkin, eggs, brown sugar, granulated sugar, cornstarch, spices, and salt until smooth. Whisk in heavy cream, evaporated milk, vanilla, and maple syrup. For an extra-smooth texture, blend with an immersion blender for 10 to 15 seconds or pass through a fine mesh strainer.
Fill the chilled shell
Brush the inside of the cold crust lightly with beaten egg white to help seal, then pour in the filling. Set the pie on the preheated baking sheet for an immediate burst of heat that helps the bottom crust stay crisp.
Bake hot, then reduce
Bake at 425°F for 15 minutes. Without opening the oven for long, reduce the temperature to 350°F and continue baking 30 to 40 minutes. If the edges brown early, tent with a pie shield or strips of foil.
Check doneness like a pro
The pie is done when the edges are set and the center has a gentle wobble about the size of a quarter. An instant-read thermometer inserted in the center should read about 160°F.
Cool and chill for clean slices
Cool on a wire rack until room temperature, 2 to 3 hours. Refrigerate at least 2 hours before slicing. Serve plain or with softly whipped cream.
Tips for Success
- Start cold: A well-chilled crust gives you the flakiest results.
- Strain or briefly blend the filling for a notably smoother custard.
- A little cornstarch helps set the pie and discourages cracks.
- Bake on a preheated sheet pan to protect the bottom crust from sogginess.
- Do not overbake: turn the oven down promptly and pull the pie while the center still jiggles.
Variations of Best Creamy Pumpkin Pie
- Gingersnap Pecan Crust: Swap pastry for a crumb crust made with crushed gingersnaps and finely chopped pecans.
- Maple Bourbon: Add 1 tablespoon bourbon and 2 tablespoons maple syrup, then reduce granulated sugar by 2 tablespoons.
- Dairy-Free: Use full-fat coconut milk for both the heavy cream and milk. Flavor will be lightly coconutty and delicious.
- Extra-Spiced: Add cardamom 1/8 teaspoon for a fragrant twist.
- Chocolate Swirl: Drizzle 2 ounces melted dark chocolate over the filling and gently swirl before baking.
Serving Suggestions: What to Pair with Best Creamy Pumpkin Pie
- Vanilla bean whipped cream or a dollop of crème fraîche
- Salted caramel drizzle and toasted pecans
- Freshly grated nutmeg over each slice
- Hot coffee, chai, or a small glass of dessert wine
- A scoop of vanilla or cinnamon ice cream for extra indulgence
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 4 days. Custard pies should not sit out for more than 2 hours.
- Freeze: Freeze well-wrapped slices up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm individual slices at 275°F for 8 to 10 minutes to refresh the crust. Serve slightly warm or at cool room temperature.
Memories Made Around the Table
My family always judged doneness by the wiggle test. When the center trembled just a little, we knew we were minutes away from passing plates and piling on whipped cream.
FAQs
Can I use fresh pumpkin puree? Yes. Steam or roast until very tender, puree smooth, then drain excess liquid. Use about 1 3/4 cups well-strained puree.
How do I prevent a soggy bottom crust? Keep the crust cold, brush with egg white, and bake on a preheated sheet pan. For extra insurance, par-bake 10 minutes with pie weights, then cool before filling.
Why did my pumpkin pie crack? Usually from overbaking or sudden temperature changes. Pull the pie when the center still wobbles slightly and cool it gradually on a rack.
Can I make it ahead? Absolutely. Bake 1 to 2 days in advance, cover, and refrigerate. Add whipped cream just before serving.
Can I replace the heavy cream? Use evaporated milk or half-and-half. For dairy-free, use full-fat coconut milk.
Final Thoughts
This Best Creamy Pumpkin Pie is classic comfort with a confidently smooth texture and a perfectly balanced spice profile. Follow the simple steps, and you will have a show-stopping dessert that slices neatly, tastes like autumn, and makes the whole house smell like home.
Best Creamy Pumpkin Pie Recipe (Silky & Spiced)
Equipment
- 1 9-inch pie dish
- 1 Rimmed baking sheet
- 1 Mixing Bowl
- 1 Whisk
- 1 Wire rack
- 1 Immersion blender (optional)
- 1 Fine-mesh strainer (optional)
- 1 Pie shield or foil strips (as needed)
- 1 Instant-read thermometer (optional)
Ingredients
Crust
- 1 unbaked 9-inch pie crust chilled well in the pan; homemade or quality store-bought; gluten-free works
- 1 egg white beaten, for brushing the crust (optional)
Pumpkin Filling
- 15 oz pumpkin puree not pumpkin pie filling; about 1 3/4 cups well-strained homemade puree works
- 3 large eggs room temperature
- 1 cup heavy cream
- 0.5 cup evaporated milk or whole milk
- 0.75 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1 tbsp cornstarch
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 0.5 tsp fine sea salt
- 2 tsp pure vanilla extract
- 1 tbsp pure maple syrup optional
- 2.5 tsp pumpkin pie spice optional; use in place of cinnamon, ginger, nutmeg, and cloves
Instructions
Prep the oven and crust
- Place a rimmed baking sheet on the lower-middle rack and preheat the oven to 425°F. Keep the shaped pie crust in the fridge 30 minutes so it bakes crisp; if your kitchen is warm, freeze it 10 minutes before filling.
Whisk the silky pumpkin filling
- In a large bowl, whisk pumpkin, eggs, brown sugar, granulated sugar, cornstarch, spices, and salt until smooth. Whisk in heavy cream, evaporated milk, vanilla, and maple syrup. For an extra-smooth texture, blend with an immersion blender for 10–15 seconds or pass through a fine-mesh strainer.
Fill the chilled shell
- Brush the inside of the cold crust lightly with beaten egg white to help seal, then pour in the filling. Set the pie on the preheated baking sheet for an immediate burst of heat that helps the bottom crust stay crisp.
Bake hot, then reduce
- Bake at 425°F for 15 minutes. Without opening the oven for long, reduce the temperature to 350°F and continue baking 30 to 40 minutes. If the edges brown early, tent with a pie shield or strips of foil.
Check doneness like a pro
- The pie is done when the edges are set and the center has a gentle wobble about the size of a quarter. An instant-read thermometer inserted in the center should read about 160°F.
Cool and chill for clean slices
- Cool on a wire rack until room temperature, 2 to 3 hours. Refrigerate at least 2 hours before slicing. Serve plain or with softly whipped cream.
Notes
- Start cold: A well-chilled crust gives you the flakiest results.
- Strain or briefly blend the filling for a notably smoother custard.
- A little cornstarch helps set the pie and discourages cracks.
- Bake on a preheated sheet pan to protect the bottom crust from sogginess.
- Do not overbake: turn the oven down promptly and pull the pie while the center still jiggles.
- Gingersnap Pecan Crust: Swap pastry for a crumb crust made with crushed gingersnaps and finely chopped pecans.
- Maple Bourbon: Add 1 tbsp bourbon and 2 tbsp maple syrup; reduce granulated sugar by 2 tbsp.
- Dairy-Free: Use full-fat coconut milk for both the heavy cream and milk.
- Extra-Spiced: Add 1/8 tsp cardamom.
- Chocolate Swirl: Drizzle 2 oz melted dark chocolate over the filling and gently swirl before baking.
- Vanilla bean whipped cream or a dollop of crème fraîche
- Salted caramel drizzle and toasted pecans
- Freshly grated nutmeg over each slice
- Hot coffee, chai, or a small glass of dessert wine
- A scoop of vanilla or cinnamon ice cream
- Refrigerate: Cover and chill up to 4 days. Custard pies should not sit out for more than 2 hours.
- Freeze: Freeze well-wrapped slices up to 2 months; thaw overnight in the fridge.
- Reheat: Warm individual slices at 275°F for 8 to 10 minutes to refresh the crust.