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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Thanksgiving Leftover – Turkey Pot Pie
Family Favorite Thanksgiving Recipes (Sweet Potato Casserole, Tweaked Green Bean Casserole, Snicker Apple Salad, and Cauliflower Broccoli Salad with Bacon and Cashews)
Turkey Hand Art T-shirts
FREE Thanksgiving Writing Prompts
Thanksgiving Color by Number free printablefor Toddler, Preschool, Kindergarten & 1st grade
50 EPIC Turkey Crafts for Kids

Looking for more fun, creative ways you can begin homeschooling for free? We have over 1,000,000 pages of FREE pre k worksheets, kindergarten worksheets, grade 1 worksheets, second grade worksheets and more for K12. Plus see our history lesson plans, free math games, english worksheets,sight words activities,alphabet worksheets,andcvc word games for kids of all ages!

In addition, don’t miss our disney world tips and kids activities filled with ideas for every holiday and season of the year!

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

Do I need to prebake pie crust for pumpkin pie? ›

Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.

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What makes pumpkin pie taste so good? ›

The pie is generally flavored with pumpkin pie spice, a blend that includes cinnamon, ginger, nutmeg, and cloves or allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.

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

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

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Why use evaporated milk in pumpkin pie? ›

Evaporated milk is usually used in a pumpkin pie recipe because evaporated milk has 60% of the water removed which helps to create a thick, creamy texture without adding extra sweetness.

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Should I poke holes in my pumpkin pie crust? ›

But don't dock it (docking is aerating the crust before baking by poking it with the tines of a fork). This will cause the custard to seep out into the bottom crust, defeating that whole "flaky" thing you were going for. The test kitchen's vessel of choice for pie is a 9" glass Pyrex pan.

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What temperature should I Prebake my pie crust at? ›

Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.

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How can I enhance my pumpkin flavor? ›

Cook It on the Stove

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

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Why does my pumpkin pie have a soggy bottom? ›

A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.

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What are 2 types of pumpkins perfect for pies? ›

When shopping for pumpkins, look for the ones usually generically labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale.

Should I pre bake the bottom crust in a pie? ›

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

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 egg wash the bottom pie crust? ›

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

What happens if you put too much evaporated milk in a 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.

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How to tell when pumpkin pie is done? ›

If the pie jiggles (but doesn't wiggle), then it's done. You should also see that the filling has darkened and the texture of the pie should be a bit puffed up from when you put it in the oven. If you're still uncertain, stick a knife (or a toothpick) in the center and see if it comes out clean.

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Can I use half-and-half instead of evaporated milk in pumpkin pie? ›

While many recipes call for it, you can absolutely make an outstanding pumpkin pie without evaporated milk. If your recipe calls for one can of evaporated milk (as most do), you can substitute 1 ½ cups of cream or half and half, or a combination of the two. You can also use milk (any kind from whole to skim).

What happens if you don't pre bake pie crust? ›

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

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Which pies require prebaked crust? ›

Most commonly, it's smart to prebake pie crust when: You're baking a single-crust pie whose filling doesn't require any baking (think banana cream); in this case, you'll need to fully prebake the crust.

Get More Info ›

Why is my pumpkin pie crust soggy? ›

But first: Why do pies get a soggy bottom? A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy.

Read On ›

Is it necessary to pre bake pie crust for apple pie? ›

The key is to avoid the typical apple pie pitfalls — a soggy crust and waterlogged filling — by blind baking the crust and boiling down the juices before filling the pie. These steps add a bit of extra time but ensure a crisp and flaky crust and a cider-flavored filling that's not the least bit watery.

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