Pumpkin Pie Recipe

This is our all-time favorite Pumpkin Pie Recipe with a simple buttery crust. This pie has a few “secret” ingredients that truly take it to the next level! 

What Makes This Pumpkin Pie Recipe Unique

There is no shortage of pumpkin recipes on this site, both sweet and savory (shout-out to our fave Pumpkin Soup and these tasty Pumpkin Bars). But somehow, over the past 8 years of sharing recipes, there has never been a stand-alone pumpkin pie.

Sure, there is this No-Bake Pumpkin Cheesecake that everyone loves, but that’s a frozen treat. (Besides, it’s more the texture and flavor of  Pumpkin Cheesecake than a pie.)  Then there is this Pumpkin Pecan Pie (pumpkin pie made with condensed milk), but that’s a mash-up of pumpkin pie and pecan pie, so not quite a stand-alone pumpkin pie either.

So, finally, after years of trying pumpkin pies that rated anywhere from un-memorable to completely unmemorable, I’m sharing what we consider the best pumpkin pie recipe ever. It has a few unique ingredients, but truly it’s just as easy as any pumpkin pie to make. 

Pumpkin Pie Filling Ingredients

So what are those “secret” ingredients anyways? 

1. Mascarpone cheese. If you aren’t familiar with mascarpone cheese, it’s similar to cream cheese, but uses a base of whole cream rather than milk (so you know this is going to be good!). It’s a fresh cheese and can be found usually in one of three places in the grocery store: the deli counter, in the dairy section (near the cream cheese, sour cream, etc.), or in the specialty foods section (near fancier cheeses like brie). If you have a grocery store app, I recommend using that to quickly locate it in your specific store. 
2. Canned pumpkin. Good-quality canned pumpkin (like Libby’s®) contains cooked pumpkin and nothing else. We don’t want a water-down or spice-filled pumpkin pie mix for this recipe.
3. Powdered sugar. Most pumpkin pie recipes use white, brown, or a combo of both sugars. The powdered sugar lends a wonderful sweetness and delivers the best silky, smooth texture.
4. Heavy cream. Libby’s pumpkin pie recipe uses evaporated milk (which is phenomenal in this Baked Mac and Cheese), but in testing pie recipes, we preferred the richness and flavor from heavy cream instead.
5. Pumpkin pie spice. By using a spice blend, we can greatly cut down on added spices. Or, make a big batch of homemade pumpkin pie spice yourself and use it in this and other recipes.

How To Make Pumpkin Pie

• Start with the crust. If you want a truly simple pumpkin pie recipe, grab a store-bought pie crust instead! Alternatively, check out our recipe for this Pie Crust, where you’ll find all the tips and tricks to perfecting a homemade pie crust. A lot of pumpkin pie recipes blind-bake the crust first. In testing, we didn’t find that necessary — this pie bakes long enough and the crust comes out great!
• Whip together the filling. This pumpkin pie filling from scratch is so easy to make — if you have a hand mixer or a stand mixer, it will whip together in mere minutes!
• Fill and bake. Pour the filling into the crust and then tap the pie 3-4 times on the counter. Why tap? This helps release any air bubbles! Bake the pie — see the “quick tip” box below for doneness cues to look for.
• Chill. The chilling is very important to the pie’s texture, so don’t try to rush it. Pumpkin Pie needs a good 4-6 hours to fully firm up before slicing!

Making Pumpkin Pie Ahead Of Time

Pumpkin Pie does great being made ahead of time. In fact, we like it even better the next day!

Make sure to fully cool it at room temperature and then chill uncovered, for 4-6 hours. After that, cover the pie tightly and refrigerate it until ready to serve. Pumpkin Pie is best served chilled, straight from the fridge.

Vanilla Ice Cream Or Whipped Cream?

The age-long debate — which is better? The answer? Whatever you like best! 

We’re partial to maple whipped cream, and here’s how to make it:

Add 1 cup heavy whipping cream to a stand mixer fitted with the whisk attachment. Whisk on high speed for 1-2 minutes or until starting to thicken. While whipping (at medium speed), gradually drizzle in 3-1/2 tablespoons pure maple syrup. Add a tiny pinch of salt and 1 teaspoon pure vanilla extract. Increase speed to high and continue to whisk until soft peaks form. Spoon on pumpkin pie slices and enjoy!

Pumpkin Pie Recipe Notes

• Make a crustless Pumpkin Pie by following the recipe and just leaving out the crust! Generously grease the baking dish, pour in the filling, and bake! Note that glass baking dishes (without a crust) require a cooler oven and typically a longer baking time.
• Use the right pie tin. We’ve tested this recipe in both a 9- and a 9.5-inch deep-dish glass pie pan. Be sure to get a deep dish (1.75 to 2 inches) pie pan. If using a smaller pie dish, don’t add all the filling. Fill the crust only 3/4 full and reserve leftovers for Miniature Pumpkin Pies.
• With differences in pie pan sizing, bake time can vary quite a bit. Bake until the center has a slight jiggle, checking for doneness at 45, 50, 55 minutes, etc. until finished.
• Fresh pumpkin pie recipe. We prefer making a pumpkin pie recipe from canned pumpkin, but if you’d prefer to use fresh pumpkin instead, use a sugar or pie pumpkin (not mini pumpkins).Here’s how to make your own puree. Add 15 ounces or 425 grams for this recipe.

Pumpkin Pie FAQs

More Fall-Time Treats

• Pumpkin Cinnamon Roll Cookies with a cream cheese frosting
• Apple Crumble with a thick and sweet streusel topping
• Pumpkin Bread with Streusel Topping and a simple glaze
• Pumpkin Cheesecake Ball a fun and unique dessert
• Apple Nachos with lots of ideas for topping the apples!

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5 from 2 votes

Pumpkin Pie

By Chelsea Lords

This is our go-to Pumpkin Pie with a buttery crust and a few secret ingredients that take it to the next level! Simple, rich, and a total fall classic.

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Chilling Time: 4 hours hours

Total Time: 5 hours hours 35 minutes minutes

Servings: 12 slices

Equipment

• deep-dish glass pie pan 9 or 9-1/2-inch by 1.75 or 2-inch
• Hand mixer or stand mixer with whisk attachment

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 pie crust homemade or store-bought, see note 1
• ▢ 1 (15-ounce) can pumpkin see note 2
• ▢ 1 (8-ounce) package mascarpone cheese see note 3
• ▢ 3 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons ground cinnamon
• ▢ 2 teaspoons pumpkin pie spice see note 4
• ▢ 1/2 teaspoon salt
• ▢ 3 cups powdered sugar
• ▢ 1/2 cup heavy whipping cream
• ▢ 1 tablespoon milk and 1 large egg optional
• ▢ Maple whipped cream optional, for serving, see note 4

Instructions 

• Place prepared pie crust into a pie pan and optionally crimp edges or press down edges with the tines of a fork. If desired, whisk together milk and 1 egg, then brush over the edges of the pie crust. Place crust in freezer while preparing filling.
• Preheat oven to 425℉. Position rack in the middle of oven.
• In a very large bowl, add pumpkin and mascarpone cheese. Beat with a hand mixer (or in a stand mixer with whisk attachment) on low speed until combined. Add eggs one at a time, beating after each addition. Add in vanilla, cinnamon, pumpkin pie spice, salt, and powdered sugar. Beat on low speed until smooth and combined. Add heavy cream and mix until smooth.
• Pour filling into the prepared crust, leaving the pie about 3/4 full (see note 5). Place pie on a baking sheet and bake for 15 minutes, then reduce heat to 350°F and bake for 45–55 minutes until the center jiggles slightly but isn’t liquid. If crust browns too much, cover the edges with a pie crust shield or foil. Check for doneness at 45, 50, 55, etc. minutes until finished. A toothpick inserted should come out clean but moist (if there is batter clinging to the toothpick, keep cooking).
• Remove from oven and let cool completely at room temperature. Transfer to fridge, uncovered, and chill for 4–6 hours. For clean slices, heat a sharp knife under hot water, wipe dry, slice pie, and repeat. Serve with vanilla ice cream or whipped cream—maple whipped cream is my favorite! (See note 4.)

Recipe Notes

Note 1: Check out these instructions for how to make your own pie crust!

Note 2: Good-quality canned pumpkin (like Libby’s®) contains cooked pumpkin and nothing else. We don’t want watered-down or spice-filled pumpkin for this recipe (don’t use pumpkin pie filling).

Note 3: If you aren’t familiar with mascarpone cheese, it’s similar to cream cheese but uses a base of whole cream rather than milk (so you know this is going to be good!). It’s a fresh cheese and can usually be found in one of three places in the grocery store: the deli counter, the dairy section (near the cream cheese, sour cream, etc.), or the specialty foods section (near fancier cheeses like brie). If you have a grocery store app, I recommend using that to quickly locate it in your specific store.

Note 4: By using a pumpkin pie spice blend, we can greatly cut down on added spices. Or, make a big batch of homemade pumpkin pie spice and use it in this and other recipes! Alternatively, use 2 teaspoon cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

Note 4: To make maple whipped cream, add 1 cup heavy whipping cream to a stand mixer fitted with the whisk attachment. Whisk on high for 1–2 minutes or until starting to thicken. While whipping (at medium speed), gradually drizzle in 3-1/2 tablespoons pure maple syrup. Add a tiny pinch of salt and 1 teaspoon pure vanilla extract. Increase speed to high and continue to whisk until soft peaks form. Spoon on a pumpkin pie slice and enjoy!

Note 5: If using a smaller pie pan, you may not use all of the filling—the pan should be about 3/4 full. (You can save leftovers to make miniature pumpkin pies). I use all the filling using in this pie tin.

Storage: To store safely, wait for the pumpkin pie to fully cool, wrap tightly in plastic wrap, and store in the fridge for 2–4 days. To freeze, check out this resource on how to properly package, freeze, and thaw your pie.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 189mg | Potassium: 113mg | Fiber: 1g | Sugar: 31g | Vitamin A: 5993IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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