Best Pumpkin Pie Recipe (2024)

Pumpkin pie and Thanksgiving go together like peanut butter and jelly! But making the best pumpkin pie recipe is tough! Well, after years of perfecting our recipe I’ve happy to say we’ve come up with the perfect Thanksgiving desert recipe for November. It will come out perfect every time; plus it is fluffy and oh so delicious!

Best Pumpkin Pie Recipe

Nothing says Thanksgiving, pumpkins, October or November like Pumpkin Pie! It is a classic recipe that we look forward to every year. For some reason it can be difficult to get it just right so it is moist, flavorful, and cooked through without sticking a knife into the middle and ruining the look. After years of tweaking our recipe, we’ve come up with the Best Pumpkin Pie Recipe that is perfect EVERY.SINGLE.TIME!

Pumpkin pie recipe

Our Pumpkin pie recipe is so much more delicious and down right yummy than store bought versions filled with artificial preservatives and chemicals. Instead, we fill ours with just the right mixture of pumpkin pie spice (cinnamon, nutmeg, all spice), evaporated milk, canned pumpkin, and sugar to make this mouth watering favorite really shine! Your pumpkin pie will get nice and puffy and stay that way!

Never Fail Pie Crust Recipe

After preheating the oven to 425 F. Then, start out by whipping up a since crust of our NEVER FAILpie crust recipe.

Single Pie Crust: Double Crust Pie:

1 ¼ cups flour 2 cups flour
½ teas salt 3/4 teaspoon salt
1/3 cup shortening 2/3 cup shortening
5-6 tablespoon ice-cold water 7-8 tablespoon ice water

In bowl, combine flour & salt; cut in the shortening until crumbly. Gradually add water, towing with a fork until a ball forms. Chill dough. Do not over mix or add more flour than necessary.

Roll out pastry with chilled rolling pan to fit a pie pan. (Do NOT over handle!!) Flute edges if desired. Hint: Cover edges of pie when baking until the last 20 minutes or baking.

Pumpkin Pie Recipe

You are going to love thispumpkin pie recipethat NEVER fails! It is easy to make and comes out perfectly every single time!

In a bowl mix together 3 eggs, 2-3 teaspoon pumpkin pie spice, 15 oz canned pumpkin, 1 stick melted butter, 1 cup sugar, 1 cup evaporated milk, and 1/4 teaspoon salt.

Pour into a single pie crust. Bake at 425 F for 15 minutes. Now turn down the oven to 350 F and bake an additional 50 minutes.

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Print Recipe

Best Pumpkin Pie Recipe

Beth Gorden

Pumpkin pie and Thanksgiving go together like peanut butter and jelly! But making the perfect pumpkin pie recipe is tough! Well, after years of perfecting our recipe I've happy to say we've come up with the perfect Pumpkin Pie Recipe. It will come out perfect every time; plus it is fluffy and oh so delicious!

4.32 from 35 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American, thanksgiving

Ingredients

Single Pie Crust

1 1/4 cup flour
1/2 teaspoon salt
1/3 cup lard or crisco
5-6 tablespoons cold water

Pumpkin Pie

3 large eggs
2-3 teaspoon pumpkin pie spice
15 ounce canned pumpkin
1 stick butter, melted
1 cup granulated sugar
1 cup evaporated milk
1/4 teaspoon salt

Instructions

In bowl, combine flour & salt; cut in the shortening until crumbly. Gradually add water, towing with a fork until a ball forms. Chill dough. Do not over mix or add more flour than necessary.
Roll out pastry to fit a pie pan. (Do NOT over handle!!) Flute edges if desired. Hint: Cover edges of pie when baking until the last 20 minutes or baking.
Preheat oven to 425 F. Make a single pie crust and put in pie plate.
Mix all remaining ingredients thoroughly in a bowl. Pour into uncooked pie shell.
Cook in preheated oven at 425 for 15 minutes. Turn oven down to 350 F and bake an additional 50 minutes. No need to put knife in – it is perfect every time!

More Family Favorite Thanksgiving Recipes

What to Make for Thanksgiving Dinnerwith FREE Printable timeline & grocery list
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Family Favorite Thanksgiving Recipes (Sweet Potato Casserole, Tweaked Green Bean Casserole, Snicker Apple Salad, and Cauliflower Broccoli Salad with Bacon and Cashews)
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FREE Thanksgiving Writing Prompts
Thanksgiving Color by Number free printablefor Toddler, Preschool, Kindergarten & 1st grade
50 EPIC Turkey Crafts for Kids

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Beth Gorden

Beth Gorden is the creative multi-tasking creator of 123 Homeschool 4 Me. As a busy homeschooling mother of six, she strives to create hands-on learning activities and worksheets that kids will love to make learning FUN! She has created over 1 million pages of printables to help teach kids ABCs, science, English grammar, history, math, and so much more! Beth is also the creator of 2 additional sites with even more educational activities and FREE printables - www.kindergartenworksheetsandgames.com and www.preschoolplayandlearn.com. Beth studied at the University of Northwestern where she got a double major to make her effective at teaching children while making education FUN!

FAQs

Is sweetened condensed milk or evaporated milk better for pumpkin pie? ›

As the name suggests, sweetened condensed milk makes the pie sweeter and gives it a denser, creamier texture. Evaporated milk, on the other hand, yields a lighter, airier result. Evaporated milk isn't sweetened either, which is why you can't simply swap one thickener for the other.

Read On ›

Is it better to make pumpkin pie the day before or day of? ›

Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

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Should I pre bake pumpkin pie crust? ›

Yes it is. While not traditional or really necessary due to the time pumpkin custard takes to cook, you can avoid a 'soggy' bottomed pumpkin pie, by laying down some parchment paper in the shell, fill it with pie weights or old beans, wrapping the edges with foil then par baking the crust for 10-15 minutes at 425ºF.

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What makes a good pie pumpkin? ›

Sugar Baby Pumpkin

Also known as Sugar Pie pumpkins, these thin-skinned squash are smaller (4-8 lbs.) and have a sweet, dense flesh with a fine-grained, smooth texture. The cooked flesh is a bit drier, which makes a great pie filling.

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Is heavy cream or evaporated milk better for pumpkin pie? ›

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.

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What happens if you put too much evaporated milk in pumpkin pie? ›

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

Learn More Now ›

How do you keep the bottom crust of pumpkin pie from getting soggy? ›

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

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How to get a crisp bottom crust on pumpkin pie? ›

How to Prevent a Soggy Bottom Pie Crust

Blind Bake the Crust.
Choose the Right Rack in the Oven.
Brush the Bottom with Corn Syrup or Egg White.
Put the Pie on a Hot Cookie Sheet.
Make a Thicker Crust.
Add a Layer.
Consider a Metal Pie Pan.

Mar 18, 2024

Why are store bought pumpkin pie not refrigerated? ›

Why Are Store-Bought Pies Not Refrigerated? So that brings many of us to the question: Why are the pumpkin pies at the grocery store sitting out? Store-bought pumpkin pies include shelf-stable ingredients such as preservatives which allow them to last longer, even at room temp.

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Why is it important to let the filling sit overnight before baking pumpkin pie? ›

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

How many cups is a 15 oz can of pumpkin? ›

Pumpkin weighs 8 ounces per cup, so there's a little less than 2 cups in a 15 ounce can.

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Do you have to Prebake bottom pie crust? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

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Which canned pumpkin is best for pie? ›

Libby's 100% Pure Pumpkin

This Libby's pumpkin puree is neutral to a tee. It has a deep orange color and a clean, delicious flavor that lands somewhere between savory and sweet.

Why is my pumpkin pie bland? ›

Now if your pie tends to come out bland, you may not be letting your spices hit their full potential. Joy Wilson of Joy the Baker suggests, "To get the most festive flavor out of the spices in your pumpkin pie, bloom the spices with the pumpkin puree in a small saucepan before incorporating into the filling.

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Which pumpkin puree is best for pie? ›

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

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Should I use evaporated milk or condensed milk? ›

As Leal explains: "Evaporated milk offers creaminess without sweetness and is suitable for savory dishes and some desserts. On the other hand, sweetened condensed milk is intensely sweet and used in desserts and sweet treats, thanks to its thick, syrupy texture."

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Why use evaporated milk in pumpkin pie? ›

Evaporated milk: A can of evaporated milk lends richness and helps thicken the pie filling.

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What happens if you use evaporated milk instead of sweetened condensed milk? ›

For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.

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Should I use condensed milk instead of evaporated milk? ›

While we don't recommend substituting condensed milk for evaporated milk or vice versa, you can make your own condensed milk when you're in a pinch. Simply heat together 1½ cups of sugar and one can of evaporated milk until the sugar has fully dissolved.

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