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Home » Recipes » Dessert » The Perfect Pumpkin Pie Recipe

The Perfect Pumpkin Pie Recipe

By: Rebecca  |  Published: September 2, 2019  |  Updated: October 20, 2020  |   View Our Affiliate Disclosure Policy

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This Pumpkin Pie Recipe is perfect for fall and Thanksgiving! A smooth and creamy spiced pumpkin custard filling baked in a flaky pie crust. via @sugarandsoulco

This Pumpkin Pie Recipe is perfect for fall and Thanksgiving! A smooth and creamy spiced pumpkin custard filling baked in a flaky pie crust.

This recipe is made with two secret ingredients and I’ll also share a ton of baking tips to help you make the Perfect Pumpkin Pie!

Close up photo of a slice of pumpkin pie on a white plate topped with whipped cream.

We’ve all had pumpkin pie, but have you ever made it yourself? While there are a few different steps to this recipe, it’s really super simple, anyone can make it and you’ll look like a baking pro!

Just follow the recipe EXACTLY and read through my helpful Homemade Pumpkin Pie Baking Tips!

Pumpkin Pie Secret Ingredients

I like to think that this recipe is still very traditional, but it does have two uncommon ingredients in it that make it extra smooth and creamy as well as take the flavor to the next level!

  • Sour Cream: I’ve reduced the amount of evaporated milk and used a bit of sour cream to create a super silky pumpkin pie filling!
  • Black Pepper: Weird or genius? Let’s go with the latter! You will love the heightened spicy flavor this adds to the filling.
Photo of a slice of pumpkin pie on a white plate with a glass of milk and flowers in the background.

How To Make Pumpkin Pie

This recipe assumes that you are working with a ready-to-bake pie crust. So prepare your homemade pie crust recipe of choice ahead of time or use store-bought dough.

  1. Add the prepared pie dough to a 9-inch pie dish. Trim and shape the edges of the pie crust as desired making sure to seal tightly along the edge.
  2. In a small bowl, beat together the egg and milk and use a pastry brush to coat the pie crust with the egg wash. Discard excess egg wash. Set pie crust aside.
  3. Add the pumpkin puree, flour, evaporated milk, eggs, sour cream, brown sugar, vanilla, pumpkin pie spice, cinnamon, nutmeg, black pepper, and salt to a blender and pulse for 60 seconds until smooth.
  4. Pour the blended filling into a medium saucepan and cook over medium-low heat for about 5 minutes, stirring frequently.
  5. Remove the baking sheet from the oven and place the pie pan on the baking sheet. Then pour the filling into the pie crust. Use a pie crust shield around the edge of your crust to prevent it from burning.
  6. Bake the pie for 15 minutes and then REDUCE HEAT to 350°F and bake for an additional 20 to 25 minutes. Gently, remove the pie crust shield after the first 15 minutes. Remove from oven and allow to cool completely at room temperature for about 3 to 4 hours before slicing and serving with whipped cream and cinnamon.
Step by step photo collage showing how to make pumpkin pie.

How Do You Know When Pumpkin Pie Is Ready?

If you want to be precise or you’re a beginner baker, you can use a Kitchen Thermometer to test for doneness. When the pie is done, the thermometer will read 160 degrees F when inserted into the center of the pie.

If you don’t want to poke a hole in your pie, the next best way is to eyeball it.

The edges of the pie will rise and dome slightly while the center remains low and jiggly. If the edges of the pie filling are beginning to crack, remove immediately.

When a pumpkin pie starts to crack, the eggs have started to overcook. No worries though, as long as you let it sit for the appropriate amount of time, you’ll hardly notice any cracks and it will still taste delicious!

See the photo below for reference on what the pie should look like once it’s done baking.

Close up photo showing what a pumpkin pie should look like when it's done baking.

Pumpkin Pie Baking Tips

  1. What Size Pie Pan? This recipe will fill a deep-dish 9-inch pie dish or if you are using a standard pie tin like the one I baked the pie in, you will have some excess filling – just discard.
  2. How Do You Thicken Pumpkin Pie Filling? This recipe uses 2 tablespoons of all-purpose flour to help thicken the filling. Other recipes might use cornstarch or tapioca, but I find that both of those can lead to a rubbery texture.
  3. Why Bake At Two Different Temperatures? The initial high heat is to help ensure a flaky crust. The fat in the dough will begin to melt and produce steam which results in a beautifully flaky crust. You’ll want to reduce the temperature after about 15 minutes so that the pie doesn’t burn.
  4. Use A Crust Shield: This will help prevent the edges of your pie crust from burning while baking. You can buy a Silicone Crust Shield that is reusable like the one seen in photos or you can make your own with aluminum foil. But trust me, the small investment is worth saving your sanity over trying to get the aluminum foil just right 😉
  5. Let The Pie Cool! It is super important that you let the pie cool for at least 3 to 4 hours before cutting to allow the filling to fully set and make it sliceable.
A fork taking a bite out of a slice of pumpkin pie.

Why You Should Blend The Pie Filling:

There are three main reasons to blend your filling for the perfect pie.

The first is that blending doesn’t aerate the mixture as much as a whisk, hand mixer, or stand mixer.

The second is that the filling is ultra-smooth.

The third is that the spices fully incorporate into the mixture rather than rising to the top of the pie filling.

Why You Should Cook Pumpkin Pie Filling Before Baking:

Look at the picture below, which pie would you rather eat? I’m assuming (and hoping) you said the one that’s richer in color!

These pies use the exact same recipe, the only difference is that the filling of one was cooked on the stovetop for several minutes before being added to the pie shell.

This step might mean an extra dirty dish, but it makes all the difference! This step will begin melting the dark brown sugar and infusing the spices into the filling creating a more flavorful pie.

Infographic showing why you should precook pumpkin pie filling before baking.

Why Did My Pie Puff Up?

There are a few reasons this could happen, the first is that you overbaked the pie. The pie is done when the sides begin to puff but the center is still low and soft.

The second is that you forgot to adjust the temperature at the 15-minute mark and you baked it at too high of a temperature for too long.

Lastly, you used a hand mixer or a whisk to prepare your filling instead of using a blender which aerated the eggs and caused them to souffle.

Overhead photo of a pumpkin pie topped with dollops of whipped cream.

How Do You Keep The Pie Crust From Getting Soggy?

Unlike a lot of pumpkin pie recipes, this recipe doesn’t require you to blind bake your crust. I feel that blind baking your pumpkin pie crust causes it to become too brown by the time your filling is ready.

So how do I keep it from becoming soggy?

Two things! First, brush the prepared crust with an egg wash before adding the filling, this will help seal the crust.

Second, preheat the baking sheet you plan to bake your pie on. The initial heat from the pan will help crisp up the bottom of the crust without overcooking your edges.

Bite of pumpkin pie on a fork with slices of pie in the background.

I’m a firm believer that it isn’t fall until you’ve had that first slice of luscious pumpkin pie, who’s with me? This spiced custard pie is as pure and simple as it gets when it comes to fall desserts!

More Delicious Pie Recipes

  • Pecan Pie – Another classic recipe!
  • Dutch Apple Pie – My favorite kind of apple pie!
  • French Silk Pie – This pie is so silky and delicious!
  • Berry Pie – You’ll love the mix of four different berries!

Pumpkin Pie

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👋 Let’s Connect!

If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos! You can also Subscribe to my Newsletter so you never miss a delicious recipe again!

Close up photo of a slice of pumpkin pie on a white plate topped with whipped cream.

Pumpkin Pie

Rebecca Hubbell
This Pumpkin Pie Recipe is perfect for fall and Thanksgiving! A smooth and creamy spiced pumpkin custard filling baked in a flaky pie crust.
5 from 19 votes
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Prep Time 10 mins
Cook Time 45 mins
Cooling Time 4 hrs
Total Time 4 hrs 55 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 231

Equipment

  • Blender

Ingredients
  

Crust

  • 1 Single Layer Pie Crust1
  • 1 large egg
  • 1 teaspoon milk

Filling

  • 15 ounces canned pumpkin puree2
  • ½ cup sour cream
  • 8 ounces evaporated milk
  • 1 cup dark brown sugar3
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground black pepper
  • ½ teaspoon kosher salt

Instructions
 

Crust

  • Preheat oven to 425°F and place a large baking sheet in the oven while it's preheating.4
  • Add the prepared pie crust dough to a 9-inch pie dish.5
  • Trim and shape the edges of the pie crust as desired making sure to seal tightly along the edge.
  • In a small bowl, beat together the egg and milk and use a pastry brush to coat the pie crust with the egg wash. Disgard excess egg wash. Set pie crust aside.

Filling

  • Add all of the filling ingredients to a blender and pulse for 60 seconds until smooth.6
  • Pour the blended filling into a medium saucepan and cook over medium-low heat for about 5 minutes, stirring frequently.7
  • Remove the baking sheet from the oven and place the pie pan on the baking sheet. Then pour the filling into the pie crust. Use a pie crust shield around the edge of your crust to prevent it from burning.
  • Bake the pie for 15 minutes and then REDUCE HEAT to 350°F and bake for an additional 20 to 25 minutes. Gently, remove the pie crust shield after the first 15 minutes.8
  • Once cooked, remove from oven and allow to cool completely for about 3 to 4 hours before slicing.9
  • Once cooled serve with whipped cream. Pumpkin pie should be consumed at room temperature the day it is made or stored covered in the refrigerator for up to 4 days.

Video

Notes

  1. Use your favorite traditional pie crust recipe or you can use a premade storebought dough.
  2. Make sure you use 100% pumpkin puree and NOT pumpkin filling. Also, canned will result in a much better pie than trying to use homemade pumpkin puree. Libby’s and Farmer’s Market Organic are the two best brands to use, the store brands that I tried just weren’t as good.
  3. Light brown sugar will also work if you don’t have dark on hand.
  4. We preheat the pan so that it helps cook the bottom of the pie crust and prevent sogginess.
  5. This recipe will fill a deep-dish 9-inch pie dish or if you are using a standard pie tin like the one I baked the pie in, you will have some excess filling – just discard.
  6. Blending the filling doesn’t aerate the mixture as much as a whisk, hand mixer, or stand mixer, therefore, reducing the risk of rising and cracking. It also makes the filling ultra-smooth and fully incorporates the spices into the mixture so they don’t settle on the top of the pie while baking.
  7. Cooking the filling for a few minutes on the stovetop might seem like just an extra dirty dish, but it makes all the difference! This step will begin melting the dark brown sugar and infusing the spices into the filling creating a more flavorful and aromatic pie. It also helps reduce any chances of that raw pumpkin flavor.
  8. The initial high heat is to help ensure a great crust. The fat in the dough will begin to melt and produce steam which results in a beautifully flaky crust. You’ll want to reduce the temperature after about 15 minutes so that the pie doesn’t burn.
  9. If you want to be precise you can use a Kitchen Thermometer to test for doneness. When the pie is done, the thermometer will read 160 degrees F when inserted into the center of the pie. The next best way is to eyeball it. The edges of the pie will rise and dome slightly while the center remains low and jiggly. If the edges of the pie filling are beginning to crack, remove immediately. When a pumpkin pie starts to crack, the eggs have started to overcook. No worries though, as long as you let it sit for the appropriate amount of time, you’ll hardly notice any cracks and it will still taste delicious!
  10. Nutritional information is an estimate and does not include the pie crust or whipped cream as these will vary depending on what you use.

Nutrition

Calories: 231kcalCarbohydrates: 37gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 98mgSodium: 229mgPotassium: 283mgFiber: 2gSugar: 32gVitamin A: 8558IUVitamin C: 3mgCalcium: 143mgIron: 2mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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Dessert Fall Pie Recipes Thanksgiving

About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Gail says

    October 20, 2020 at 9:52 am

    5 stars
    This pie filling is simply the best! I love that dash of pepper along with using evaporated milk instead of condensed. This is my go to recipe!!

    Reply
    • Rebecca Hubbell says

      October 21, 2020 at 5:15 am

      I’m so glad you enjoyed it!

      Reply
  2. Jenn says

    October 19, 2020 at 9:06 pm

    5 stars
    Could this be any more luscious?! Bookmarking for Thanksgiving!

    Reply
  3. wilhelmina says

    October 19, 2020 at 8:34 pm

    5 stars
    This is everything I want in a pumpkin pie! Classic, rich flavor, easy to make, delicious! The perfect Fall dessert and a must for Thanksgiving!

    Reply
  4. Gail says

    October 11, 2020 at 6:08 pm

    5 stars
    This filling is perfect!!! I love the flavor so much.This is my go to recipe 100%!!

    Reply
    • Rebecca Hubbell says

      October 11, 2020 at 8:35 pm

      I’m so glad you hear you loved it!

      Reply
  5. Sally says

    October 3, 2020 at 2:52 pm

    5 stars
    Instead of cooking the filling we baked it 35-38 minutes. Come out perfect!

    Reply
  6. Melodie Gaither says

    March 25, 2020 at 9:18 pm

    Amazing flavor, great flaky crust and it’s gluten free crust! Awesome! The leftover pumpkin I put in muffin tins with a little oatmeal n cinnamon on the bottom. Turned out gluts as good. Thanks for all your tips.

    Reply
    • Rebecca Hubbell says

      March 26, 2020 at 9:21 am

      I’m so glad you enjoyed it, Melodie!

      Reply
  7. pauline c robles says

    December 31, 2019 at 5:38 pm

    I am diabetic, could I tweek the receipe like Splenda,Splenda brown sugar and since I don’t like sour cream could I omit that? Thank you pauline

    Reply
  8. Barbara says

    December 14, 2019 at 5:24 pm

    5 stars
    I made this today with my homemade filling which is a combination of sweet potatoes, squash and pumpkin. It set beautifully and is delicious. A bit extra work but I needed to use up my leftover.

    Reply
    • Rebecca Hubbell says

      December 15, 2019 at 3:26 pm

      Glad the recipe worked with your homemade filling!

      Reply
  9. Chris Arena says

    December 7, 2019 at 11:16 am

    5 stars
    Recipe looks great! Nice tips on how to avoid the cracking.
    I’m planning to use a ready-made walnut or pecan pie shell just to be different. I don’t know how it will turn out so I’ll see,
    The notes indicated by the superscript 1 .. 10 don’t appear in the notes section with my Chrome Browser (Version 78.0.3904.108). They do appear correctly using FireFox. FYI.
    Thanks,
    Chris

    Reply
    • Rebecca Hubbell says

      December 9, 2019 at 11:05 am

      Hi Chris, I’m not sure why the notes aren’t appearing for you but I’m glad you were able to see them in a different browser. I hope the nut shell works for you, they seem o be quite popular lately!

      Reply
  10. Diana says

    November 29, 2019 at 9:07 am

    5 stars
    Thank You! I was told this was the best Pumpkin Pie my guest have had in a ever or in a long time. I shared the recipe.

    I was short on time. I didn’t use my blender, but threw everything in the sauce pan and blended right there with my hand mixer.

    Thank You! I will use this recipe for ever!

    Reply
    • Rebecca Hubbell says

      November 30, 2019 at 7:57 am

      I am so glad everyone enjoyed it! It is SO good!

      Reply
  11. Shirley Frank says

    November 25, 2019 at 12:42 pm

    I forgot to cook the pumpkin on the stove before I poured it in the crust. Will thi smake a big difference?

    Reply
    • Rebecca Hubbell says

      November 25, 2019 at 3:26 pm

      Hi Shirley, It does make a big difference, but the pie will still be fine. You’ll likely need to bake your pie longer (10 to 15 minutes) for the filling to set.

      Reply
    • Karrie cruz says

      January 2, 2020 at 3:10 pm

      5 stars
      This is the best pie recipe my husband and I have had. We have made it twice in a week we can’t get enough of it. Thanks for sharing your recipe. Karrie and Ben

      Reply
      • Rebecca Hubbell says

        January 2, 2020 at 7:50 pm

        I’m so glad you guys loved it and thank you so much for coming back to leave such a sweet comment!

  12. Lynn says

    September 21, 2019 at 1:02 pm

    Can this pie filling recipe be used for a crustless pumpkin pie?

    Reply
    • Rebecca Hubbell says

      September 23, 2019 at 10:03 am

      Hi Lynn, I have never made it “crustless” – but I would recommend trying my Impossible Pumpkin Pie if you want a crustless recipe.

      Reply
  13. Barb Zimmerman says

    September 20, 2019 at 8:14 pm

    What did you use as the trim on your pie crust? It looks lovely!

    Reply
    • Rebecca Hubbell says

      September 20, 2019 at 9:50 pm

      Thank you, Barb! I just used a regular spoon flipped upsidedown with the end pressed into the edge twice to create a scalloped pattern. Very easy!

      Reply
  14. Shadi Hasanzadenemati says

    September 3, 2019 at 10:47 am

    5 stars
    We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!

    Reply
    • Rebecca Hubbell says

      September 3, 2019 at 1:41 pm

      So glad you enjoyed it!

      Reply
  15. Claudia Lamascolo says

    September 3, 2019 at 9:54 am

    5 stars
    wow this sounds wonderful we are big pumpkin fans would love this thank you!

    Reply
    • JANNY LENERTZ says

      December 22, 2019 at 2:15 pm

      your picture shows your bottom crust is still not cooked.. My Auntie Katie was a wonderful cook she said you have to blind the crust afterward pour in the mix. it has always worked for me. my bottom crust is flaky .

      Reply

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I'm Rebecca!

I love sharing sweet and savory recipes that are tested and perfected in my kitchen so they'll be an instant favorite in yours!

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