Best Pumpkin Pie

Of all the Thanksgiving desserts I go crazy for, one reigns supreme: Pumpkin pie. Although this fall dessert is a staple, it can be difficult to get it just right. My tried and (thoroughly) tested recipe nails every last component, from the flaky, buttery crust to the creamy, pumpkin-packed filling that nails all those fall flavors. Whether you’re a die-hard pumpkin pie lover or are looking for a fan-favorite dessert to bring to Thanksgiving this year, here's everything you need to remember when trying your hand at this classic pie:

What People Are Saying:
“This pumpkin pie is so good! Love the spice level and lightness of the filling. Definitely a repeat!” – meg4491

“This is not very dense and heavy, just the right amount of sweetness and spice for me!” – josky

How To Make Pumpkin Pie

INGREDIENTS

• Pie Crust: While you can use store-bought in a pinch, our homemade pie crust is truly unbeatable. It’s flaky, buttery, and so easy to make ahead of time. Prepare it the week before your holiday and freeze it to take some of the work out of this holiday recipe.
• Eggs: Eggs are classically used in baking as a binder and to give a slight lift in baked goods. This helps to keep the structure of the pie light and airy—the classic melt in your mouth texture you expect out of a pumpkin pie.
• Pumpkin Puree: I call for canned pumpkin purée in this recipe. While fresh pumpkin purée is an option, I prefer the taste, texture (and ease) of using canned pumpkin purée. I also suggest steering away from canned pumpkin pie filling which is pre-seasoned. I prefer to flavor my pumpkin pie filling by myself to avoid it being overly sweet or spiced.
• Brown Sugar: This is going to add a rich molasses flavor and sweetness to the pie that compliments the pumpkin flavor very well.
• Heavy Cream: I chose to use heavy cream here for the extra fat that it brings, as well as the obvious moisture, both of which help to achieve that classic pumpkin pie texture. Heavy cream won’t really change the flavor of the pie, but it will certainly have a positive impact on the texture.
• Pumpkin Pie Spice: I’m a big fan of making our own pumpkin spice blend—but you don't even need to do that. Instead, just add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and ground nutmeg to your pie filling.
• Pure Vanilla Extract: Here, vanilla extract adds just a tad bit extra moisture to the filling, while also providing the robust, slightly silky and floral flavor of vanilla. The flavor isn’t going to be overpowering or a front-note of the pie, but will add a nice finish.
• Whipped Cream: Pumpkin pie and whipped cream is a magical combination—in my opinion, the pie isn’t complete without it. That being said, feel free to leave it off if you prefer, or top with a caramel like we did in our caramel pumpkin pie.

STEP-BY-STEP INSTRUCTIONS

Place a baking sheet into the preheating oven to allow it to preheat as well—this will help guarantee that you end up with an evenly cooked pie, with a nice browned crust. At the same time, prepare your pie dish by lightly greasing the dish with cooking spray.

Then, on a clean and floured surface, begin rolling out the store-bought or homemade pie dough into an even 12” circle, before transferring the dough into the greased pie dish. To best ensure you don’t accidentally stretch the dough too thin, or even rip a hole through the crust, lift the side of the dough as you place it into the pan, so that you can gently push the dough into the bottom and sides of the prepared dish without resistance. Trim the overhanging dough to an even 1”, then tuck it under itself and crimp the edges in your desired style to seal the crust. Then place the dish in the refrigerator to chill for at least 30 minutes, and up to 3 hours.

Once cold, remove the dough from the fridge and line the dish with foil or parchment paper, and fill the dish with dried beans or pie weights—this will further help ensure an evenly baked crust. Then bake the crust for 15 to 18 minutes until the sides are set and dry, but not finished, then remove the foil and weights and continue to bake for a further 5 minutes. Your crust should now be dry to the touch but not quite as golden brown as you want it to eventually be. Set the crust aside to cool while you prepare the filling.

Drop the heat of the oven down to 350º. Then, in a large bowl, combine eggs, pumpkin puree, dry ingredients, vanilla, and heavy cream and whisk until smooth. Make sure there are no especially wet or dry spots, we want an evenly mixed filling. Pour the pumpkin filling into the cooled crust and carefully place the pie dish back into the oven on the heated baking sheet.

Bake the pie for 45 to 50 minutes until the pumpkin filling has a slight jiggle to the center and the crust is a perfect golden brown. Turn the heat off and open up the oven door to allow the pie to cool slowly for 30 minutes before removing the pie from the oven and placing it on a wire rack to cool completely. Once the pie has cooled completely, top with whipped cream, if desired, slice and serve.

Full list of ingredients & instructions can be found in the recipe below.

Recipe Tips

• Prepare your crust. Partially baking the crust before you add filling—especially custardy fillings like pumpkin—will help prevent the bottom from turning into mush. Another key for the best crust? After draping the pie crust into the pie plate and crimping the sides, it’s important to chill the dough to keep the crust from slumping in the oven. Place the whole thing in the fridge for 30 minutes or the freezer for 10 minutes. If you have the extra time, give the crust 15 minutes in the refrigerator after draping into the pie pan before trimming or crimping. This will further help your crust from shrinking once in the oven.
• Make it ahead. Once you start making pie dough in advance, your whole life will change. Make a few batches of a double-crust pie dough recipe every few months, wrap them tightly in plastic wrap or a freezer-safe bag and stash them in the freezer. Simply defrost the dough in the fridge overnight (or at least 5 hours ahead) when you’re ready to start assembling your pie.

Storage

The entire pie can also be made ahead of the big day! Once completely cool, wrap it and store in the refrigerator for up to 1 day before serving. Similarly, if you have any leftovers, store them in an airtight container in the refrigerator for 2 to 3 days.