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.
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).
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.
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.
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.
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!
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