Nothing says cozy like a slice of silky pumpkin pie with fragrant spices and a tender, flaky crust. This is my go-to recipe for holidays and quiet weekends alike, and it never fails to deliver that warm, nostalgic bite we all crave.
The Best Pumpkin Pie Recipe (Silky, Classic, Easy)
Equipment
- 1 9-inch pie pan
- 1 Rimmed baking sheet
- 1 Mixing Bowl
- 1 Whisk
- 1 Wire rack
- 1 Instant-read thermometer (optional)
- 1 Aluminum foil (optional; for edge shielding)
- 1 Parchment Paper (optional; for transferring)
Ingredients
Crust
- 1 unbaked pie crust 9-inch; chilled in the pan
Filling
- 15 oz pumpkin puree 1 can; not pumpkin pie filling
- 3 large eggs room temperature
- 0.75 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1.25 cup evaporated milk
- 2.5 tsp pumpkin pie spice
- 0.5 tsp fine sea salt
- 2 tsp pure vanilla extract
- 1 tbsp cornstarch optional; for ultra-smooth, sliceable set
To Serve (Optional)
- Softly whipped cream for serving (optional)
Instructions
Instructions
- Place a rimmed baking sheet on the middle rack and preheat the oven to 425 b0F. Keeping the crust cold helps prevent shrinking, so leave it in the fridge until filling is ready.
- In a large bowl, whisk pumpkin, eggs, brown sugar, granulated sugar, salt, vanilla, pumpkin pie spice, and cornstarch if using. Gradually whisk in evaporated milk until smooth and glossy with no streaks.
- Set the cold pie crust on a piece of parchment for easy transfer. Pour in the filling. If desired, lightly brush the exposed rim with a bit of beaten egg for shine.
- Carefully slide the pie onto the preheated baking sheet and bake 15 minutes at 425 b0F. This jump-start sets the crust and the custards surface for a beautiful finish.
- Reduce oven to 350 b0F and bake 35 to 45 minutes more. If the crust browns too quickly, shield the edges with foil. The pie is done when the edges are set and the center still has a gentle wobble. An instant-read thermometer should read about 160 b0F near the center.
- Transfer to a wire rack and cool completely, at least 3 hours. This is when the custard sets to that signature silky slice. Do not cut while warm.
- Serve as is or with softly whipped cream and a pinch of cinnamon or nutmeg on top. For clean slices, wipe the knife between cuts.
Notes
Nutrition
Why You’ll Love This The Best Pumpkin Pie Recipe
- Silky custard filling with just the right sweetness and spice.
- Foolproof method with an easy jiggle test for perfect doneness.
- Make-ahead friendly for stress-free entertaining.
- Flexible ingredients and simple swaps for dietary needs.
- Beautiful bakery-style results right from your kitchen.
The Best Pumpkin Pie Recipe Ingredients & Substitutions
- 1 unbaked 9-inch pie crust, chilled in the pan (homemade or store-bought). Swap: use a gingersnap or graham cracker crumb crust for extra spice.
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling). Swap: 2 cups homemade pumpkin puree, well-drained.
- 3 large eggs, room temperature. Swap: 2 eggs plus 2 yolks for an extra-rich custard.
- 3/4 cup packed light brown sugar. Swap: dark brown sugar for deeper molasses notes.
- 1/4 cup granulated sugar. Swap: coconut sugar for a caramelly twist.
- 1 1/4 cups evaporated milk. Swap: 1 cup heavy cream plus 1/4 cup whole milk, or 1 1/4 cups full-fat coconut milk for dairy-free.
- 2 1/2 teaspoons pumpkin pie spice. Swap: 1 3/4 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves.
- 1/2 teaspoon fine sea salt.
- 2 teaspoons pure vanilla extract.
- Optional but lovely: 1 tablespoon cornstarch for an ultra-smooth, sliceable set.
Step-by-Step Instructions to Make The Best Pumpkin Pie Recipe
Step 1: Preheat and Prep
Place a rimmed baking sheet on the middle rack and preheat the oven to 425°F. Keeping the crust cold helps prevent shrinking, so leave it in the fridge until filling is ready.
Step 2: Mix the Custard
In a large bowl, whisk pumpkin, eggs, brown sugar, granulated sugar, salt, vanilla, pumpkin pie spice, and cornstarch if using. Gradually whisk in evaporated milk until smooth and glossy with no streaks.
Step 3: Fill the Chilled Crust
Set the cold pie crust on a piece of parchment for easy transfer. Pour in the filling. If desired, lightly brush the exposed rim with a bit of beaten egg for shine.
Step 4: Start with High Heat
Carefully slide the pie onto the preheated baking sheet and bake 15 minutes at 425°F. This jump-start sets the crust and the custard’s surface for a beautiful finish.
Step 5: Reduce and Finish Baking
Reduce oven to 350°F and bake 35 to 45 minutes more. If the crust browns too quickly, shield the edges with foil. The pie is done when the edges are set and the center still has a gentle wobble. An instant-read thermometer should read about 160°F near the center.
Step 6: Cool for the Perfect Set
Transfer to a wire rack and cool completely, at least 3 hours. This is when the custard sets to that signature silky slice. Do not cut while warm.
Step 7: Garnish and Serve
Serve as is or with softly whipped cream and a pinch of cinnamon or nutmeg on top. For clean slices, wipe the knife between cuts.
Tips for Success
- Keep it cold: Chill your crust and use cold butter-based dough for the flakiest layers.
- Avoid overbaking: Pull the pie when the center jiggles slightly. It continues to set as it cools.
- Shield the edges: A simple foil ring prevents over-browning on delicate crusts.
- Smooth custard trick: Whisk thoroughly to avoid spice pockets, or blend the filling for 20 seconds.
- Crust insurance: For extra crispness, brush the bottom of the raw crust with a thin layer of beaten egg white before filling.
Variations of The Best Pumpkin Pie Recipe
- Maple Pumpkin Pie: Replace 1/4 cup sugar with pure maple syrup and reduce evaporated milk by 2 tablespoons.
- Bourbon Pumpkin Pie: Add 1 to 2 tablespoons bourbon to the filling for warm, caramel depth.
- Gingersnap Crust: Swap the pastry crust with a gingersnap crumb crust for spice and crunch.
- Streusel-Topped: Scatter a brown sugar pecan streusel over the pie during the last 20 minutes.
- Gluten-Free: Use a certified GF pie crust or a GF cookie crumb base.
Serving Suggestions: What to Pair with The Best Pumpkin Pie Recipe
- Lightly sweetened whipped cream with a touch of vanilla or maple.
- Vanilla bean ice cream with cinnamon dust.
- Freshly brewed coffee, chai, or a small pour of tawny port.
- Crunchy candied pecans scattered over each slice.
Storage & Reheating Instructions
- Refrigerate: Cover and chill for up to 4 days. Pumpkin pie is a custard pie and should not sit out for more than 2 hours.
- Freeze: Wrap whole or sliced pie tightly and freeze up to 1 month. Thaw overnight in the fridge.
- Reheat: Warm slices at 300°F for 10 to 12 minutes or enjoy chilled.
Memories Made Around the Table
My first holiday hosting gig, I baked two of these pies. One went on the dessert table, and one stayed in the kitchen for the early tasters who could not wait. The silent nods and happy fork clinks said it all.
FAQs
How do I keep pumpkin pie from cracking? Do not overbake, and cool gradually at room temperature. Pull the pie when the center still wobbles slightly. A little cornstarch in the filling also helps stabilize the custard.
Can I use fresh pumpkin? Yes. Roast and puree sugar pumpkins, then drain excess liquid through a cheesecloth-lined sieve until thick. Measure 2 cups for this recipe.
Do I need to blind-bake the crust? Not required with the hot sheet pan method, but you can par-bake 10 minutes at 375°F with pie weights for extra insurance against a soggy bottom.
Can I make it ahead? Bake 1 day ahead, cool fully, then cover and refrigerate. The flavor actually improves by day two.
Can I substitute sweetened condensed milk? Use a 14 oz can sweetened condensed milk and reduce total sugars to 2 to 3 tablespoons, adjusting to taste.
Final Thoughts
This pie is everything we love about fall in one slice: cozy spices, custardy smoothness, and a flaky golden crust. Bake it once and it will become your forever pumpkin pie.