The Best Classic Pumpkin Pie

This classic pumpkin pie is delicious! Creamier than other versions, it is perfectly spiced and the best pumpkin pie around.

⭐️⭐️⭐️⭐️⭐️ Thank you, Mel! I made this for Thanksgiving and got “5 stars” from my family. The filling was light and creamy, more like custard than the traditionally dense (flat) canned recipe. -Jen

Why This Recipe Works

Traditional pumpkin pie is often lacking in texture and flavor, but this recipe delivers in a big way! Here’s why this tried-and-tested recipe works:

1. The filling is exceptionally creamy. The pumpkin pie filling is smooth and luxuriously creamy (creamier than other pumpkin pie recipes!). Say no to dense, rubbery pumpkin pie.
2. The spices are perfectly balanced. Using individual spices lends the best warm, spiced flavor to the filling without overwhelming the pumpkin.
3. Two kinds of sugar for the win. In this recipe, both granulated sugar and brown sugar are used. Adding brown sugar gives a subtle depth of flavor to the pumpkin pie.
4. Perfectly baked crust. You’ll notice there is an option to pre-bake the crust before adding the filling. While this isn’t mandatory, doing so ensures the crust is crisp and golden instead of soggy (which is a common problem with most classic pumpkin pie recipes).

This pumpkin pie recipe delivers everything you want in a traditional pumpkin pie but makes it even better! Even people who don’t usually get excited about pumpkin pie have been won over big time by this recipe.

Important Ingredients Notes

• Unbaked pie crust: Use your favorite store bought pie crust or homemade pie crust recipe for this pie. I have several favorite pie crust recipes that work well for this pumpkin pie. This sour cream pie crust, this flaky pie crust, or the pie crust from my cookbook.
• Canned pumpkin: Make sure to use canned pumpkin puree (and NOT pumpkin pie filling).
• Granulated sugar: Using both granulated sugar and brown sugar is important for flavor and sweetness.
• Brown sugar: Lightly pack the brown sugar into the cup to measure for this recipe.
• Large eggs + egg yolks: Using both whole eggs and egg yolks adds a rich creaminess to the texture of the baked pumpkin pie filling.
• Heavy cream: Most pumpkin pie recipes call for evaporated milk; however, using heavy cream helps level up the creaminess of the filling.
• Half-and-Half: Whole milk can be subbed in for the half-and-half.
• Spices: Cinnamon, nutmeg, cloves, and ginger are used in the pumpkin pie filling. I prefer using individual spices to get the flavor just right. However, you can sub in pumpkin pie spice for the individual spices, if desired.

A note about homemade pumpkin puree: If you are using homemade pumpkin puree, make sure it is as smooth as possible (run it through a blender, food processor or food mill). If there is excess liquid, drain it off before using in the recipe.

Make-Ahead Notes

Because pumpkin pie tastes even better after the flavors have developed and when it has been fully chilled, it is a great pie to make ahead of time!

To make ahead of time, simply make and bake the pie per the recipe. Let the pie cool completely. Cover and refrigerate for 24 to 48 hours. Serve chilled.

Why Does Pumpkin Pie Sometimes Crack?

The reason pumpkin pie sometimes cracks is because the pie has been over baked, or baked at too high of a temperature, the filling has been over mixed, or the pie has been cooled too quickly (gone from hot to cold too fast).

To avoid cracking, remove the pie when the edges are set but the center (3-inch circle) of the pie is still jiggly (like jello). The pie will continue to cook throughout as it rests. You can also consider turning off the oven, cracking the door open, and letting the pie cool for an hour in the oven.

Otherwise, remember that a bit of sweetened whipped cream can cover up a multitude of pie issues! So never fear if the pie is cracked. It will still taste delicious.

The Best Classic Pumpkin Pie

Yield: 8 Slices (one 9-inch pie)

Prep Time: 1 hour hr 20 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Chilling Time: 3 hours hrs

Total Time: 5 hours hrs 40 minutes mins

4.70 stars (60 ratings)

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Ingredients

Crust:

• 1 single crust pie shell for a 9-inch pie plate (see note)

Filling:

• 15-ounce can (425 g) pumpkin puree (NOT pumpkin pie filling) (see note)
• ½ cup (106 g) granulated sugar
• ½ cup (106 g) lightly packed brown sugar
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• Pinch of cloves
• 2 large eggs
• 2 large egg yolks
• ⅔ cup heavy cream
• ½ cup whole milk or half-and-half
• 1 teaspoon vanilla extract

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Instructions 

• Roll out the pie crust to an 11-inch circle and gently place it into a 9-inch pie plate without stretching the dough. Trim and flute the edges.
• Cover the pie crust and refrigerate for at least an hour (or up to a day or so). This helps the crust not to shrink while baking.
• Optional Blind Bake: To avoid a soggy crust, partially blind bake the crust. Preheat the oven to 400 degrees F. Line the crust with foil or parchment paper and pour in dried beans or pie weights until full. Place the cold pie plate on a baking sheet and bake the pie crust for 15 minutes. Gently remove the foil and weights and bake another 10 minutes until the dough no longer looks raw on the bottom. It will continue to bake in a later step. Remove from the oven while preparing the filling.
• In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, cinnamon, ginger, salt, nutmeg, and cloves until well-combined.
• Add the eggs, egg yolks, cream, milk (or half-and-half), and vanilla, and whisk until smooth (don't overmix or the pie will have a tendency to crack).
• Pour the filling into the pie crust.
• Bake for 10 minutes. Reduce the temperature to 350 degrees F and bake for another 40 to 45 minutes until the edges are puffed and set but the center (3-inch circle) of the pie is thick and jiggly like jello. The internal temperature of the pie will be 170 to 175 degrees F. If the edges of the pie are browning too quickly, use foil or pie shields to tent the edges.
• Remove from the oven and let cool completely.
• Refrigerate until fully chilled, 3 to 4 hours.
• Serve slices of pie with a dollop of sweetened whipped cream, if desired.

Notes

Pie Crust: I like to prebake the pie crust; it helps eliminate the gummy-bottomed crust common in pumpkin pie, but if that doesn’t bother you, you can forego that step and pour the filling into the unbaked pie shell. If you do that, still refrigerate the pie crust for an hour or so after placing it in the pan so it doesn’t shrink while baking. 

I have several favorite pie crust recipes that work well for this pumpkin pie. This sour cream pie crust, this flaky pie crust, or the pie crust from my cookbook.

Pumpkin: If you are using homemade pumpkin puree, make sure it is as smooth as possible (run it through a blender, food processor or food mill). If there is excess liquid, drain it off before using in the recipe.

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Slice, Calories: 330kcal, Carbohydrates: 43g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 118mg, Sodium: 271mg, Fiber: 3g, Sugar: 29g

Recommended Products

9-inch Pie Plate

Mixing Bowl

Wire Whisk

Recipe Source: from Mel’s Kitchen Cafe

Recipe originally posted November 2014; updated August 2026 with new photos, recipe updates, etc.

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