This Award-Winning Pumpkin Pie Recipe bakes up silky-smooth with a flaky, shattery crust and the perfect balance of warm spices. I tested every detail so you can slice into clean wedges that taste like cozy autumn in every bite.
Award-Winning Pumpkin Pie (Silky & Spiced)
Equipment
- 1 9-inch pie plate
- 1 Rimmed baking sheet preheated on center rack
- 1 Parchment Paper for blind baking
- 1 Pie weights or dried beans
- 1 Whisk
- 1 Large mixing bowl
- 1 Fine-mesh sieve (optional) for extra-silky filling
- 1 Instant-read thermometer (optional) look for ~175°F in center
- 1 Foil for crust shield
- 1 Wire rack for cooling
Ingredients
Pie Crust
- 1 pie crust single 9-inch, chilled in the pan (homemade or store-bought; swap gluten-free or gingersnap crumb crust)
- 1 egg white lightly beaten, for brushing the par-baked crust
Pumpkin Filling
- 15 oz pumpkin puree from 1 can; not pumpkin pie filling
- 3 eggs large, room temperature
- 1 cup evaporated milk
- 0.75 cup brown sugar packed
- 0.25 cup granulated sugar optional; for a slightly sweeter pie
- 1 tbsp cornstarch
- 1.5 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.25 tsp ground allspice
- 0.5 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 tbsp bourbon optional, flavor boost
- 1 tbsp maple syrup optional, flavor boost
Instructions
Prepare the Crust
- Fit the chilled dough into a 9-inch pie plate, trim, and crimp the edges. Prick the bottom lightly with a fork. Freeze the lined pie plate for 15 minutes to help hold its shape.
Heat the Oven
- Place a rimmed baking sheet on the center rack and preheat the oven to 425°F/220°C. The hot sheet helps crisp the bottom crust.
Make the Silky Pumpkin Filling
- In a large bowl, whisk eggs until blended. Add brown sugar, granulated sugar, spices, salt, and vanilla. Whisk in pumpkin puree, then cornstarch. Slowly whisk in evaporated milk until smooth. For an extra-silky texture, strain the filling through a fine mesh sieve into a clean bowl. Let rest 5 to 10 minutes to release air bubbles.
Blind Bake the Crust
- Line the frozen crust with parchment and fill with pie weights or dried beans. Bake on the preheated sheet for 12 to 15 minutes until edges are just set. Carefully remove weights and parchment. Brush the bottom with beaten egg white and return to the oven for 3 minutes to seal.
Fill and Bake
- Pour the filling into the hot crust. Bake at 425°F/220°C for 15 minutes, then reduce to 350°F/175°C and continue baking 30 to 40 minutes. The edges should be set and the center should wobble slightly in a 2-inch circle. An instant-read thermometer inserted in the center should read about 175°F/79°C. If the crust browns too quickly, cover the rim with a foil shield.
Cool, Slice, and Serve
- Cool on a wire rack until room temperature, at least 3 to 4 hours. Chill 2 hours for the cleanest slices. Serve with softly whipped cream or crème fraîche and a pinch of cinnamon.
Notes
Why You’ll Love This Award-Winning Pumpkin Pie Recipe
- Ultra-smooth custard that sets beautifully without cracks.
- Just-right spice blend that complements pumpkin, not overpowers it.
- Par-baked crust for crisp, never-soggy bottoms.
- Step-by-step, pro-tested method for consistent results.
- Easy swaps for dairy-free and gluten-free versions.
Award-Winning Pumpkin Pie Recipe Ingredients & Substitutions
Pie Crust
- 1 single 9-inch pie crust, chilled in the pan (homemade or store-bought). Swap: use a gluten-free crust or a gingersnap crumb crust for extra spice.
- 1 egg white, lightly beaten, for brushing the par-baked crust to seal and keep it crisp.
Pumpkin Filling
- 1 can pumpkin puree, 15 oz/425 g (not pumpkin pie filling). Fresh roasted puree works too, but strain to remove excess moisture.
- 3 large eggs, room temperature.
- 1 cup evaporated milk, 240 ml. Swap: 3/4 cup heavy cream + 1/4 cup milk, or full-fat coconut milk for dairy-free.
- 3/4 cup packed brown sugar, 150 g. Swap: use dark brown sugar for deeper caramel notes or 1/2 cup brown sugar + 1/4 cup maple syrup.
- 1/4 cup granulated sugar, 50 g, optional for a slightly sweeter pie.
- 1 tbsp cornstarch, about 8 g. Swap: 2 tsp all-purpose flour. This helps the custard set cleanly.
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 tsp fine sea salt
- 1 tsp pure vanilla extract
- Optional flavor boosts: 1 tbsp bourbon or 1 tbsp maple syrup for complexity.
Step-by-Step Instructions to Make Award-Winning Pumpkin Pie Recipe
Prepare the Crust
Fit the chilled dough into a 9-inch pie plate, trim, and crimp the edges. Prick the bottom lightly with a fork. Freeze the lined pie plate for 15 minutes to help hold its shape.
Heat the Oven
Place a rimmed baking sheet on the center rack and preheat the oven to 425°F/220°C. The hot sheet helps crisp the bottom crust.
Make the Silky Pumpkin Filling
In a large bowl, whisk eggs until blended. Add brown sugar, granulated sugar, spices, salt, and vanilla. Whisk in pumpkin puree, then cornstarch. Slowly whisk in evaporated milk until smooth. For an extra-silky texture, strain the filling through a fine mesh sieve into a clean bowl. Let rest 5 to 10 minutes to release air bubbles.
Blind Bake the Crust
Line the frozen crust with parchment and fill with pie weights or dried beans. Bake on the preheated sheet for 12 to 15 minutes until edges are just set. Carefully remove weights and parchment. Brush the bottom with beaten egg white and return to the oven for 3 minutes to seal.
Fill and Bake
Pour the filling into the hot crust. Bake at 425°F/220°C for 15 minutes, then reduce to 350°F/175°C and continue baking 30 to 40 minutes. The edges should be set and the center should wobble slightly in a 2-inch circle. An instant-read thermometer inserted in the center should read about 175°F/79°C. If the crust browns too quickly, cover the rim with a foil shield.
Cool, Slice, and Serve
Cool on a wire rack until room temperature, at least 3 to 4 hours. Chill 2 hours for the cleanest slices. Serve with softly whipped cream or crème fraîche and a pinch of cinnamon.
Tips for Success
- Use room temperature eggs and dairy for a smoother custard.
- Weigh ingredients when possible for precision and consistency.
- Avoid overbaking. Pull the pie while the center still has a gentle jiggle.
- Shield the crust edge with foil once it reaches a deep golden color.
- Tap the filled pie plate lightly to pop surface bubbles for a flawless top.
- Glass or metal pie plates bake crisper than ceramic.
- High altitude: reduce sugar by 1 tbsp and bake a few minutes longer as needed.
Variations of Award-Winning Pumpkin Pie Recipe
- Maple Bourbon Pumpkin Pie: Add 2 tbsp maple syrup and 1 tbsp bourbon to the filling.
- Gingersnap Crust: Swap the pastry for a gingersnap crumb crust with a hint of molasses.
- Streusel Topped: Sprinkle a pecan-brown sugar streusel over the set edges in the last 15 minutes.
- Dairy-Free: Use full-fat coconut milk and a dairy-free crust.
- Gluten-Free: Use a certified gluten-free crust and replace cornstarch with arrowroot.
- Crustless: Butter a 9-inch pie dish, pour in the filling, and bake until set.
Serving Suggestions: What to Pair with Award-Winning Pumpkin Pie Recipe
- Vanilla bean whipped cream or cinnamon whipped cream.
- A drizzle of warm salted caramel.
- Candied pecans or toasted pepitas for crunch.
- Freshly brewed coffee, chai, or a small pour of bourbon.
- Vanilla or cinnamon ice cream for a classic finish.
Storage & Reheating Instructions
- Refrigerate: Cover and chill for up to 4 days.
- Freeze: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm slices at 300°F/150°C for 8 to 10 minutes. For extra crisp crust, bake on a preheated sheet.
- Make-ahead: Par-bake crust 1 day ahead. The whole pie can be baked the day before and chilled.
Memories Made Around the Table
I first served this pie at a cozy Friendsgiving, and the room went quiet at the first bite. The silky texture and gentle spice sealed its place as our forever pumpkin pie.
FAQs
Can I use fresh pumpkin instead of canned? Yes. Roast sugar pumpkin or kabocha, puree until smooth, then strain or cook down to remove excess moisture. Measure 15 oz/425 g for the best texture.
How do I prevent cracks? Bake just until the center jiggles slightly, avoid overmixing, set the pie on a middle rack, and cool gradually away from drafts. A quick read at 175°F/79°C is your doneness cue.
What pie dish size works best? A standard 9-inch plate about 1.25 to 1.5 inches deep. For deep dish, increase filling by 25 percent and add a few extra minutes of bake time.
Can I make the filling ahead? Yes. Whisk the filling, cover, and refrigerate up to 24 hours. Stir gently before pouring into the hot par-baked crust.
Why is my pie weeping or watery? Excess moisture in fresh puree or underbaking can cause weeping. Strain fresh puree and bake until the center reaches about 175°F.
Final Thoughts
This Award-Winning Pumpkin Pie Recipe brings bakery-level results home with simple steps and smart technique. If you try it, leave a note on which variation you loved most and share a slice with someone you adore.