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:
- 1 - 8- ounce pkg. Cream Cheese softened
- 1 - 15 ounce can Pure Pumpkin Puree
- 1/2 cup Butter melted
- 2 teaspoons Vanilla
- 3 Eggs
- 3 1/4 cups Powdered Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg or 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Salt
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- All-Butter Pie Crust Recipe
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- 2 cups Heavy Cream
- 1/2 cup Powdered Sugar
- Make pie crust recipe according to recipe directions. Find the recipe for an all-butter pie crust here. Let dough chill in refrigerator, tightly wrapped.
- In mixing bowl, beat cream cheese 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 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.
- Let chill in refrigerator for 4 hours.
- Top with freshly whipped cream.
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.
The instructions were well written, very specific!! I have it in the oven as I’m writing this and I can tell you the batter tastes great!!! I’m just watching the crust closely so it doesn’t burn! This is the first crust I’ve made! Thanks!
My mixture separated about halfway through. Did I over mix it? Also, what are some reasons cracks would form in the top?
This pumpkin pie was delicious! You can never go wrong with cream cheese. You can definitely taste the pumpkin spice in there but next time I might add less of it. The instructions were so easy to follow! I made a different crust for mine, recipe by Ina Garten and it was amazing! We ate it warm with homemade vanilla ice cream and ate the rest once it was cooled in the fridge and both ways tasted great. Thank you for sharing! Will definitely be making this every year 😃
Hi, which rack would you recommend we bake this pie? (Lowest, middle, or top). Thanks!
I placed the baking sheet on the center rack (not on convection). No cracks.
I made your “Best Pumpkin Pie” recipe this past Thanksgiving and everyone in the family enjoyed it. Instead of the Whipped Cream frosting, I used marshmallow frosting. WOW! I enjoy your blog. Bless you and yours.—–Mike OUT!
I’ve been cooking baking for five decades. Worked in many restaurants. This, truly is, the best pumpkin pie! Made it for thanksgiving and it was enjoyed by all. It’ll now get its turn for Sunday dinner dessert to be devoured before all my kids return to their own homes in other states.
No need to alter the recipe at all…it’s the best as is😋
Ok this is absolutely the creamiest, tastiest pumpkin pie I’ve had. I didn’t have a deep pie dish so I had extra filling and baked them in 2 4inch springform pans and ate the baked filling aline with a spoon, and later on with Maria biscuits and it was just divine. I will say, however, that maybe since I had less filling in the pan, it didn’t take the entire time listed in the recipe to bake. And the bottom part of my crust was still kind of doughy. Should I blind bake it first next time (maybe with foil to avoid early browning)? Or just invest in a deep pie dish, lol?
I made this today. I dialed the sugar back to one cup and it was plenty sweet for us. Thank you for an awesome recipe!
Is that 3 cups plus 1/4 cup powdered sugar to the pie mixture?
It sure is! It may seem like a lot of sugar but it does offset the cream cheese and pumpkin. Some people have had success in reducing the sugar amount in this pie. They offered their suggestions in the comments. I hope that helps!
I love your levain oatmeal raisin cookies so much and just found out that your pumpkin pie is the best one! The problem is i dont have canned pumpkin puree in my country. Can i make it myself? Thank you
You can find pumpkins that are labeled “sugar pumpkins” or “pie pumpkins” usually they are small and cute… you cut them in half cut off the stems and take all the insides out (all the seeds and stuff) then place the half pumpkins on a baking sheet lined with parchment paper, let them bake for about 35-40 mins in a 400 degree oven and once they are done the outer layer (skin) should peel right off and you throw the pumpkin in a blender and you have pumpkin purée! That’s what I did.
Hello I want to try this recipe, should I blind bake the pie crust ?
This was the first time I’ve ever made pumpkin pie, and this was amazing!!!! I filled the pie dish waaayyy too full so for awhile it looked like a pumpkin pie soufflé lol. I browned it a bit on top as well and it was probably the best pumpkin pie I’ve ever had. My husband had 3 slices and my kids had 2 each, so definitely a success! Great recipe!!
Is it still suppose to be jiggly when you take it out of the oven??
Hi there! It will be slightly jiggly and will set up as it chills. I like to put mine in the refrigerator to fully set up. It shouldn’t be too jiggly though — just a little in the center.
Best pumpkin pie I’ve ever had. Came out perfect.
Thank you for sharing your recipe. It sounds absolutely delicious! I will be making it tomorrow. I have tried a couple of stores and I can’t seem to find a deep dish pie pan. As it sounds like there is a lot of filling, would it be enough for two regular pies? Also, what would the cook time be if it’s not in a deep dis pan?
I accidentally used granulated sugar instead of powdered! Is there anything I can do to fix it? It’s like soup and is soooo sweet. So stupid of me 🤦♀️
This is totally off topic, but where did you get those white scalloped dinner plates that are shown next to your delicious pumpkin pie? I have been looking for plates like this forever.
Thanks for sharing.
where did you get that white pumpkin serve wear that is featured in your pictures?
Do you suggest vanilla extract or vanilla powder?
I’m not sure what I did wrong, but my cream cheese and pumpkin separated upon meeting… at 73 minutes, it finally was jiggly and not liquid waves.. and the top crusted and looks like cake.. Any ideas what could cause this? I did everything exact 🙁
Just to clarify does the pie crust need to be blind baked?
This question never gets answered. It’s pretty vital imo. I’m gonna go ahead and blind bake for 15 min at 350. Using pillsbury pie dough this time. It’s lard not butter
Hi Tim! You don’t have to blind bake ahead of time. If you do, you will most likely get a crispier bottom; however, the sides of the crust may get too brown. I suggest watching it carefully once you add the filling and begin to bake the pie. Lightly cover with foil or use the pie shields to keep the crust from becoming too brown. I hope that helps! 🙂
Hi. I’ve noticed you don’t necessarily answer every question but im hoping you’ll get to ne.
As asked above already but left unanswered would you suggest blind baking the crust to avoid sogginess?
Also how much do you think would i have to reduce baking time in a non deep dish?
And last do you put the pie in the fridge before letting it cool on the counter completely?
Thanks so much. Looking forward to your answers.
Hi Tulin! Great questions. Okay here goes — 1. You don’t have to blind-bake ahead of time. The pros of blind baking would be a crispier bottom crust. The cons would be the sides of the crust may get too brown once you fill the crust and bake it. If you choose to blind-bake, I would suggest using pie shields or lightly covering it with foil about halfway through the baking time. 2. If you don’t use a deep-dish, you will definitely have some filling leftover. You may even have enough for two pies! The best indicator is watching it like a hawk. I suggest reducing the baking time by about 5-8 minutes. The pie will have a small jiggle in the very center when it is done. It will set up as it chills in the refrigerator. 3. If time is on your side, you can let it come to room temperature and then put it in the refrigerator. The chilling part is super important to allow it to firm up. I hope this helps! 🙂
Thank you so much for your response.
I gave it a try today. I used a deep dish the first time and definitely had filling left over. Unfortunately the custard part rose quite high causing it to overflow some. But it never baked at the suggested time. It nearly took twice as long which caused the tops to burn.
I gave it a second try, used two deep dish pie crust and split batter in half.
It rose again causing it to spill over, though this time it took less time to get done the pie started cracking all over while baking before it was done. Usually when pie cracks its because of the eggs firming up and ripping it apart due to overlooking.
Unfortunately that wasn’t the case so I have no explanation for it. Maybe you do?
My family did however enjoy the flavor very much and I gave one of the cracklings to my neighbor whom I’m patiently waiting to hear back from.
The consistency towards the outside (the part spilled over) was almost a soft cookie consistency while the middle was perfect pie consistency.
I tried both, blind bake and raw pie crust and both came out good. Unbaked pie crust did not get soggy or disappear. The blind baked one did not burn or get overly dark.
I myself am not a big pumpkin pie fan so I can’t say I cared or didn’t care for it much. But my husband and daughter both got seconds even with the burned top. Lol.
All in all I’d really like to know why the pie cracks and rises so tremendously to overflow.
Hoping to hear back.