Best Pumpkin Pie

This is truly the Best Pumpkin Pie recipe for Thanksgiving and the holidays! It has a rich, creamy pumpkin filling with warm fall spices like cinnamon, ginger, nutmeg, and cloves, and a flaky, buttery crust for the perfect classic pumpkin pie.

Best Pumpkin Pie

There are some desserts that just belong on the Thanksgiving table, and pumpkin pie is definitely one of them. This classic pumpkin pie is smooth, creamy, perfectly spiced, and baked in a flaky homemade pie crust.

The filling is made with pumpkin puree, brown sugar, heavy cream, and plenty of warm spices, including cinnamon, ginger, nutmeg, and cloves. There's even a tiny pinch of black pepper, which doesn't make the pie spicy but helps deepen and enhance all of those cozy fall flavors.

This recipe makes a generous amount of filling, so you'll have plenty for a nice, full deep-dish pie. Depending on the depth of your pie plate, you may have a little filling leftover. Don't throw it away! I've included an easy way to bake the extra filling into a little crustless pumpkin custard below.

And if you love traditional pumpkin pie but want to try a fun holiday variation, my Eggnog Pumpkin Pie combines two classic holiday flavors in one creamy, spiced dessert.

Why You'll Love This Pumpkin Pie

• Rich and creamy. Heavy cream and eggs give the filling a silky, custard-like texture.
• Perfectly spiced. Cinnamon, ginger, nutmeg, cloves, and a touch of black pepper create a warm, balanced pumpkin spice flavor.
• Made with brown sugar. Brown sugar adds sweetness with a deeper, slightly caramel-like flavor that pairs beautifully with pumpkin.
• Classic holiday dessert. It's the kind of traditional pumpkin pie everyone expects to see at Thanksgiving.
• Easy to make ahead. Pumpkin pie needs several hours to cool and set anyway, making it a great dessert to prepare the day before.
• Homemade without being complicated. The filling comes together simply with a whisk and a mixing bowl and is poured into my fail-proof pie crust.

What Kind of Pumpkin Should I Use?

Use 100% pure pumpkin puree, either canned or homemade.

Be sure you don't accidentally grab canned pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, so using it in this recipe would make the finished pie overly sweet and throw off the flavor.

For the most consistent texture and moisture level, canned pumpkin puree is my preference for pie.

Do I Need to Blind Bake the Pie Crust?

No. For this recipe, the pumpkin filling goes directly into an unbaked pie crust.

I love using my homemade Fail-Proof Pie Crust for this recipe. It's flaky, buttery, and sturdy enough to hold the creamy pumpkin filling.

Because the pie bakes for nearly an hour, keep an eye on the edges of the crust. About halfway through baking, cover the edges with aluminum foil or a pie crust shield so they don't become too dark before the filling is finished baking.

What to Do with Leftover Pumpkin Pie Filling

This recipe makes a generous amount of pumpkin filling, and pie dishes can vary quite a bit in depth. Fill your prepared crust only about ¾ of the way to the top rather than trying to squeeze in all of the filling.

If you have extra, pour the leftover pumpkin pie filling into one or more lightly greased oven-safe ramekins. Bake alongside the pie until the center is mostly set but still has a slight jiggle.

The exact baking time will depend on how much filling is in each ramekin and its size, so start checking small ramekins after about 25 to 30 minutes.

Let the pumpkin custard cool, then refrigerate it and serve chilled with whipped cream. It's essentially a little bonus crustless pumpkin pie!

How to Tell When Pumpkin Pie Is Done

The trick to a creamy pumpkin pie is not overbaking it.

Start checking the pie at about 50 minutes. The outer portion of the filling should look set, while a small area in the very center should still have a slight jiggle when you gently move the pie.

You don't want the entire filling to wobble or look liquid, but you also don't want the center to be completely firm when you remove it from the oven. The residual heat will continue cooking the custard as the pie cools.

Overbaking pumpkin pie can cause the filling to crack and may give it a firmer, less creamy texture.

Tips & Variations

• Use a deep pie dish. This recipe makes a generous amount of filling and works best in a deep 9-inch pie plate.
• Don't overfill the crust. Even if you have filling left, stop when the crust is about ¾ full. Overfilling makes the pie more likely to spill as you transfer it to the oven.
• Protect the crust. Cover the edges with foil or a pie crust shield about halfway through baking if they're browning too quickly.
• Don't skip the black pepper. It might sound unusual, but you won't taste "pepper" in the finished pie. That tiny amount helps enhance the warm spices and gives the flavor a little more depth.
• Watch for the jiggle. Pumpkin pie is a custard pie, so the very center should still jiggle slightly when it comes out of the oven. It will continue to set as it cools.
• Cool completely before slicing. Allow at least 3 hours for the pie to cool and set. Cutting it too soon can result in a filling that's too soft to hold a clean slice.
• Make it ahead. Pumpkin pie is an excellent make-ahead Thanksgiving dessert. Bake it the day before, allow it to cool completely, then cover and refrigerate overnight.
• Serve it chilled or at room temperature. Both are delicious. If serving the pie at room temperature, take it out of the refrigerator about 30 to 60 minutes before serving.

How to Store Pumpkin Pie

Because pumpkin pie contains eggs and cream, it should be stored in the refrigerator.

Allow the freshly baked pie to cool completely at room temperature. Once cool, loosely cover it with plastic wrap or foil and refrigerate for up to 3 to 4 days.

Pumpkin pie can also be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap followed by foil. Freeze for up to 1 month for best texture. Thaw overnight in the refrigerator before serving.

More Pie Recipes You'll Love

• Eggnog Pumpkin Pie - A festive twist on classic pumpkin pie that combines creamy pumpkin filling with the rich holiday flavor of eggnog.
• Southern Pecan Pie - A classic Southern pie with a rich, gooey filling and plenty of crunchy pecans baked into a flaky pie crust.
• Best Old-Fashioned Apple Pie - A timeless homemade apple pie filled with tender, cinnamon-spiced apples tucked inside a buttery, flaky crust.
• No Bake Pumpkin Cheesecake - A creamy, fluffy pumpkin cheesecake packed with cozy fall spices, all in an easy no-bake dessert.
• Butterscotch Pie - A rich and creamy homemade butterscotch pie with a smooth, buttery brown sugar filling in a flaky pie crust.
• Mississippi Mud Pie - An indulgent chocolate dessert with rich, decadent layers that's perfect for chocolate lovers.

Browse all of my Pie Recipes for classic favorites, holiday pies, and easy desserts for every occasion.

Best Pumpkin Pie Video