The BEST PUMPKIN PIE RECIPE
Award-winning creamy pumpkin pie recipe has a secret ingredient to make it extra special!
I spent most of my life making the pumpkin pie recipe on the back of the Libby's pumpkin can. It is a yummy recipe and produces a classic pumpkin pie. But it might just be a tad boring. Most of my kids reach for any other pie but pumpkin so I set out to change it.
Last year, I made a simple perfect pumpkin pie using sweetened condensed milk. This year I decided to up the ante and really change up the classic pumpkin pie recipe. The result was pumpkin pie perfection.
How to make the best pumpkin pie recipe:
So what makes this the best pumpkin pie recipe? Two ingredients -- Cream Cheese and Butter. Instead of using evaporated canned milk, we add cream cheese and butter. Duh. Why have I not thought of this before? The creamy cheese and butter add a touch of rich creaminess to the pumpkin pie. My son, Carson, who will NOT even touch pumpkin pie, is in hog heaven with this pie.
The cream cheese and butter also softens the strong pumpkin flavor. Don't you worry...it is still a perfectly pumpkin flavored pie but is much creamier than the original. When paired with a buttery flaky pie crust and fresh whipped cream, it just screams holiday.
This Best Pumpkin Pie Recipe actually just won 1st Place in the Pumpkin Pie Bake-Off competition -- Pumpkin Pie Bake-Off. What a fun surprise!
The best pumpkin pie recipe starts with a homemade all-butter pie crust. Click here for the recipe. I include step-by-step instructions on how to make butter pie crust. I use a deep-dish pie pan for this recipe since there is plenty of filling.
There's nothing like homemade whipped cream. It begins with heavy whipped cream, whipped until soft peaks form. Powdered sugar is added to sweeten it.
Find the recipe for the Best Pumpkin Pie Recipe here:
The Best Pumpkin Pie Recipe
Ingredients
Pumpkin Pie Filling:
- 1 - 8- ounce pkg. Cream Cheese softened
- 1 - 15 ounce can Pure Pumpkin Puree
- ½ cup Butter melted
- 2 teaspoons Vanilla
- 3 Eggs
- 3 ¼ cups Powdered Sugar * (may reduce to 2 ½ cups)
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg or 1 teaspoon Pumpkin Pie Spice
- ¼ teaspoon Salt
- All-Butter Pie Crust Recipe
Homemade Whipped Cream:
- 2 cups Heavy Cream
- ½ cup Powdered Sugar
Instructions
- Make pie crust recipe according to recipe directions. Find the recipe for an https://www.modernhoney.com/butter-flaky-pie-crust/Let dough chill in refrigerator, tightly wrapped.
- In mixing bowl, beat the softened cream cheese (ensure it is at room temperature) for 5 minutes until light and fluffy, scraping down the sides often with spatula. The whisk attachment works the best to whip the cream cheese.
- Add pumpkin and mix for another 5 minutes.
- Add melted butter (make sure it is not too hot) and vanilla and mix for 1 minute.
- Add eggs one at a time, mixing well after each addition.
- Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt.
- Preheat oven to 400 degrees.
- Place pie dough in a deep-dish pie pan.
- Pour pumpkin pie filling into pie crust and place pie plate on baking sheet. Depending on the size of your pie pan, you may have some extra filling.
- Bake for 15 minutes. Lower the temperature of the oven to 350 degrees and bake for an additional 42 - 48 minutes. Watch the crust carefully to make sure it isn't becoming too brown. Cover with pie cover or foil to prevent browning. See NOTES below for more details.
- Let cool to room temperature, about 1 hour. Then, let chill in refrigerator for 4 hours.
- Top with freshly whipped cream.
Video
Notes
Click the links below for more pie recipes:
Caramel Apple Pie
White Chocolate Macadamia Chocolate Ganache Pie
Double Chocolate Marble Pie
The BEST Pumpkin Pie
Old-Fashioned Pecan Pie
Sweet Cherry Pie
Traditional Perfect Pumpkin Pie
Caramel Banana Cream Pie
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Happy Baking, my friends! Find all of Modern Honey Thanksgiving Recipes on www.modernhoney.com/thanksgiving.
BrendaShearer
I didn’t have enough powdered surgar so can I use some regular sugar? And by the way this is by far the best recipe that I have ever tasted . Thank you for sharing
Jenni Dill
I was skeptical when I saw the amount of powdered sugar this called for - “whoa, that’s a lot of sugar!” But I read the comments and decided to trust the process. Oh my goodness, this was SO good. So creamy and fluffy and perfectly sweet! I am hooked, and I don’t think I’ll ever make a “regular” pumpkin pie again!
Emmi
I would recommend blind baking the crust.
The Recipe states no need to. But I think it will taste better with the finished results.
My unbaked crust under the pie seems thin and moist.
I also strongly suggest using 1 egg beaten with a bit of water, brushed across the pie edges to make them a lovely golden amber color as the pie cooks; I did so on mine and it was delicious and pretty.
Emmi
2 - 16- ounce pkg. Cream Cheese softened
2 - 30 ounce can Pure Pumpkin Puree
Above as the recipe is doubled This reads strange btw; it makes to seem like 2 - 30 ounce cans. And 2 - 16 ounce packages of cream cheese.
I understand it is “suppose to be”
2 ( 8 ounce ) and
2 (15 ounce) .
But I will adjust the written recipe to reflect the correct amount.
Looking forward to making these pies.
N.A
This was the BEST pumpkin pie we’ve ever had! Perfect amount of sweet. The cream cheese was a surprise ingredient but it made for a delicious pie! Even those who don’t usually like pumpkin pie, loved it. Will make this recipe from here on out.
Danielle
I followed the directions to a T but my pie came out cracked both times. I love the taste but am supper bummed about the look of it. Any suggestions?
Erica
Cover with whipped cream, lol (j/k it's what I do, my family can't taste the cracks).
Michele Marentette
After it’s done baking tun off the oven and leave it in. Just crack your oven open a little bit. Leave until pie is room temperature. This works for cheese cake as well. No cracks ever!!
Delena
Delicious! I'm GF so I used a GF crust, but made this filling. The only alteration was adding a bit of ground ginger. It was an easy recipe to follow and truly turned out amazing. My husband isn't a fan of pumpkin and he LOVED this one. Thank you!
Pam
I made this recipe because it uses cream cheese instead of evaporated milk. This is the best pumpkin pie we have ever had! Thank you so much!
Miranda
What could cause the filling to turn out gritty? It has amazing taste but the texture had a grittiness to it. Could it be that I used pumpkin spice instead of the nutmeg and cinnamon separately?
Christian
I do not like typical pumpkin pie. It’s so plain and boring. This is my pie now! This is my kids’ pie now! I did mine with graham cracker crust which I knew would add to the sweetness so I did your minimum recommended powdered sugar and that worked out perfect for me! I wish I didn’t forget to make whipped cream but it was still perfect even without. You are a genius for this recipe. My pie was beautiful, even, and a lovely golden color. I have zero complaints, except that I didn’t double the recipe.
Morgan
I'm not sure if I've commented on this before, but this is the only pumpkin pie recipe I have used for at least the last couple years and it. is. AMAZING. I always get so many compliments and there are never any pieces left! I'm staying up late the night before Thanksgiving letting it cool and I can smell the deliciousness all the way in the living room. Wonderful recipe!!
Chris and Michelle Tellman
WOW, this is fantastic! My wife does not care for pumpkin pie, (Well she likes cool whip with a pumpkin pie center.) but this recipe is great. It tastes like it already has the whipped topping in it!
Corrie
I don't have a deep pie dish. Is that a problem. Or does that mean I'll just have extra filling left over?
Modern Honey
Hi Corrie! No problem at all! You will have extra filling for sure. You can always make these mini pumpkin pie bites if you have mini muffin tins with the leftover filling -- https://www.modernhoney.com/mini-pumpkin-pie-bites/ Hope you love the pumpkin pie!
Claudia P Hinkle
Does this pie have to be refrigerated , not left out on counter like most pies , including traditional pumpkin pie??
Amy
Hi Claudia, I’m Amy. I’m making this for the first time also. There are some notes under the recipe that instruct in this. Hope this helps. Happy Thanksgiving!
Modern Honey
Thank you, Amy! You are so right! I try to add notes to my recipes as questions come in so everyone can see them. Thank you for sharing!
Modern Honey
Hi Claudia! This pie needs to be refrigerated. I like to bake it, leave it at room temperature for about 1 hour, and then place in the refrigerator for at least four hours before serving. This allows the pumpkin pie to set up and the filling to firm up in the center. I hope this helps!
Maria Katsanevas
I made this pie for thanksgiving. I put it in a deep dish pie dish. I still had some left over so I made a little one to taste it. It did poof up like some of the comments and then after it cooled it sat back down to normal. I cooked it an extra 5 minutes cause it was still jiggley. I wasn’t sure if it’s supposed to be that way when u take it out and maybe it sets in the fridge like a cheesecake. The top has some brown spots so not sure if that means it’s over cooked. It also has some cracks. Is that how it should be? Or do u take it out of the oven still jiggley and let it set in the fridge. Does it not fall in the middle. In all I have to say that is the tastiest pumpkin pie I’ve ever eaten. I’d love some tips on how to get it perfect next time. I am definitely making it again. Delicious
Modern Honey
Hi Maria! You are right...it will slightly jiggle in the center when you take it out. It will firm up once it chills in the refrigerator. Because of the creaminess of the filling, it needs time to chill to allow it to set up. Sometimes pumpkin pies crack in the center when they are slightly overbaked. I hope this helps!
Naomi
Can you please add to the instructions on when you know the pie is done baking?
Modern Honey
Hi Naomi! I have further notes on this subject in the notes section of the recipe card but you will know when there is a slight jiggle in the center but the filling overall looks baked. If it is overcooked, it may start to crack down the center so watch this one carefully. The filling will firm up in the refrigerator. I hope this helps!