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Award-winning pumpkin pie recipe that beat 11 others in a taste test! The best pumpkin pie recipe is made with cream cheese and butter for the creamiest homemade pumpkin pie.
The BEST PUMPKIN PIE RECIPE
This award-winning pumpkin pie recipe beat 11 other popular pumpkin pies in a taste test. It’s made with two secret ingredients, cream cheese and butter, instead of evaporated milk, so it’s rich, silky, and creamy, baked in a flaky all-butter crust and topped with fresh whipped cream. With a 4.97-star rating from over 400 comments, it’s the only pumpkin pie recipe you’ll ever need.
This award-winning pumpkin pie was named the #1 pumpkin pie in a blind bake-off of 12 popular internet recipes. More than 20 tasters tested the pies, and this Modern Honey’s cream cheese pumpkin pie finished first overall. It’s extra creamy and rich thanks to two secret ingredients—cream cheese and butter—and has earned hundreds of rave reader reviews.
After more than 30 years of professional baking, recipe testing, culinary teaching, and competing in baking contests, I have learned that the best recipes are often the ones that have been tested again and again until every detail is right.
This pumpkin pie is one of those recipes.
For years, I made the pumpkin pie recipe on the back of the pumpkin can. It was fine, but my kids would walk right past it and reach for every other pie on the Thanksgiving table. So I set out to make a pumpkin pie they’d actually fight over.
The answer was swapping the evaporated milk for cream cheese and butter. The filling turns out thick, creamy, and almost like a cross between pumpkin pie and cheesecake, with a beautiful caramelized top. It’s still full of warm pumpkin spice flavor, but it’s so much richer and smoother than a classic pumpkin pie. Now it’s the only pumpkin pie my kids will eat.
Every year I hear from readers who say it’s the only pumpkin pie recipe they’ll ever make again. Even people who say they don’t like pumpkin pie love this one!
Why you will love this Award Winning Pumpkin Pie:
- This isn’t your typical pumpkin pie recipe! Even people who say they don’t like pumpkin pie, actually love this pumpkin pie recipe. It is the secret ingredients that set it apart. It truly is the best pumpkin pie!
- You can make it ahead of time! Worried about preparing the entire Thanksgiving meal on Thanksgiving Day? You can make this pumpkin pie several days ahead of time and just keep it in the refrigerator.
Why This Is the Best Pumpkin Pie Recipe:
It won a pumpkin pie bake-off. The Pancake Princess tested 12 popular pumpkin pie recipes from around the internet, and this one came out on top overall. My all-butter pie crust also ranked as the best crust of the bake-off. Tasters loved the caramelized top, the buttery crust, and the thick, almost cheesecake-like filling.
It’s tested by an award-winning recipe developer. I’ve been developing recipes for years. I’ve been a two-time Pillsbury Bake-Off finalist, been featured on the cover of Food Network Magazine, won many cooking contests, and taught culinary classes. I’ve made this pie more times than I can count, so you can trust it will turn out in your kitchen.
Readers make it every year. With over 400 comments and a 4.97-star rating, this pie shows up on Thanksgiving tables everywhere. Readers say it’s the best pumpkin pie they’ve ever had, and it wins over even the pumpkin pie skeptics.
You can make it ahead. It needs time to chill and set, so it’s perfect to bake a day or two before Thanksgiving, one less thing to do on the big day.
Ingredients for Homemade Pumpkin Pie:
This isn’t like the recipe on the back of the Libby’s can of pumpkin — it is BETTER!
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. Why have I not thought of this before? The creamy cheese and butter add a touch of rich creaminess to the pumpkin pie. The cream cheese and butter together soften the strong pumpkin flavor just a bit, so it tastes like pumpkin pie, only creamier and more balanced. That’s why people who don’t usually like pumpkin pie love this one.
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 is the best Thanksgiving dessert.
Why does this pumpkin pie recipe use cream cheese?
Cream cheese makes this pumpkin pie extra rich, smooth, and creamy. It gives the filling a thicker texture than a traditional pumpkin custard pie and helps mellow the pumpkin flavor. It is one of the ingredients that makes this recipe different from a classic pumpkin pie made with evaporated milk.
What Makes This Pumpkin Pie Different
Most pumpkin pie recipes use evaporated milk or heavy cream. This one uses cream cheese and butter instead. Here’s why that works so well.
If you’re looking for a pumpkin pie without evaporated milk, this is the one.
Pumpkin Pie Filling:
- Cream cheese: Use full-fat cream cheese, softened to room temperature. This is the key to a smooth, creamy filling with no lumps. It makes the filling thick, rich, and creamy, with a texture close to cheesecake.
- Pure pumpkin puree: One 15-ounce can. Make sure it’s 100% pure pumpkin, not pumpkin pie filling, which already has sugar and spices added.
- Butter: Melted and cooled for 10 to 15 minutes. If it’s too hot, it can curdle the filling. Adds warmth and a rich flavor that pairs perfectly with pumpkin and spice.
- Vanilla extract: Use a good-quality pure vanilla.
- Eggs: Three large eggs set the filling, so it slices cleanly.
- Powdered sugar: Makes the filling silky and smooth. The full amount makes a sweet pie; see the tips below if you like it less sweet.
- Cinnamon and nutmeg: Warm, classic pumpkin pie spices. You can use pumpkin pie spice in place of the nutmeg.
- Salt: Balances the sweetness and brings out the pumpkin flavor.
- For the crust: My All-Butter Pie Crust is made with just 4 ingredients and is the crust that won the bake-off. A store-bought crust works too.
- For the whipped cream: Heavy cream and powdered sugar, whipped into soft, fluffy peaks.
Pumpkin Pie Tip:
To make it extra creamy, soften the cream cheese to allow it to mix well with the pumpkin. You can mix it in a stand mixer, with a hand mixer, in a blender, or food processor.
How to make the Best Pumpkin Pie Recipe:
Make the pie crust. Roll out the pie dough and press it into a 9-inch deep dish pie pan. Flute the edges, cover, and chill while you make the filling.
Whip the cream cheese. Beat the softened cream cheese for 5 minutes until light and fluffy, scraping down the sides of the bowl often. The whisk attachment works best.
Add the pumpkin. Add the pumpkin puree and mix for another 5 minutes. This long mixing time is what makes the filling so smooth.
Add the butter and vanilla. Mix in the cooled melted butter and vanilla for 1 minute.
Add the eggs. Add the eggs one at a time, mixing well after each.
Add the sugar and spices. Mix in the powdered sugar, cinnamon, nutmeg, and salt until smooth.
Fill the crust. Preheat the oven to 400°F. Place the pie pan on a baking sheet and pour in the filling. If you have extra filling, see the pan size tips below.
Bake. Bake at 400°F for 15 minutes, then lower the oven to 350°F and bake 42 to 48 minutes more, until the edges are set and the center has a slight jiggle. If the crust is browning too fast, cover the edges with foil or a pie shield.
Cool, then chill. Let the pie cool at room temperature for about 1 hour, then refrigerate for at least 4 hours, until fully set.
Top and serve. Whip the heavy cream with the powdered sugar until soft peaks form, and serve with each slice.
Baking Tip:
To prevent the crust from browning, place some foil over the top of the pie. Foil can stick on the pumpkin pie filling so spray with non-stick cooking spray and lightly tent the foil on top of the pie. Another option is to place the piece of foil on the rack above the pumpkin pie.
How to Tell When Pumpkin Pie Is Done?
The edges should look set and slightly puffed, and the center (about a 2- to 3-inch circle) should still have a slight jiggle when you gently nudge the pan. It shouldn’t look wet or sloshy. The pie keeps cooking as it cools and firms up completely in the fridge.
This filling puffs up quite a bit in the oven, sometimes rising above the crust. That’s completely normal. It settles back down as it cools.
Don’t move it straight from the oven to the fridge. Let it cool at room temperature for about an hour first. A sudden temperature change can make the center sink or crack.
Why Does Pumpkin Pie Crack in the Center?
This is a popular question about how to keep your pumpkin pie from cracking. I will share some tips on how to avoid cracks. Pumpkin pie is held together by eggs. When the pie bakes too long or gets too hot, the eggs tighten up and the filling shrinks. Since the edges are stuck to the crust, the filling can’t pull in evenly, so it splits in the middle. That’s the crack you see. Preventing cracks in a pumpkin pie recipe largely revolves around controlling the baking process.
The most common causes are:
- Overbaking. If the center is completely firm when you take it out, it’s already overcooked. This is the number one cause of cracks.
- An oven that runs hot. Many ovens run hotter than the dial says, which cooks the filling too fast.
- Cooling too quickly. Moving a hot pie straight to the fridge or a cold counter makes the filling contract fast, which causes cracks.
- Too much air in the filling. Beating hard after the eggs go in whips in air, which makes the filling puff up in the oven and then sink and crack as it cools.
- Shield Edges: Cover the edges of the pie crust with foil or a pie shield for the first part of the baking to prevent them from overbrowning.
How to Keep Pumpkin Pie from Cracking:
- Pull it while the center still jiggles. The edges should be set, but a 2- to 3-inch circle in the center should still wobble slightly. It keeps cooking as it cools.
- Check your oven temperature. An inexpensive oven thermometer tells you whether your oven runs hot.
- Cool it slowly. Let the pie cool on a wire rack at room temperature for about an hour before refrigerating it.
- Mix gently after adding the eggs. Mix just until combined so you don’t whip in extra air.
- Bake on the middle rack. This gives the most even heat, so the center and edges bake at the same pace.
- If it cracks anyway, don’t worry! It will still taste amazing. Cover it with a big swirl of whipped cream and no one will ever know.
The Best Crust for Pumpkin Pie:
Homemade crust: My All-Butter Pie Crust is flaky, buttery, and made with just 4 ingredients. It even won best crust in the bake-off. Make it in a food processor and it comes together in minutes.
Store-bought crust: A refrigerated or frozen pie crust works great too. Look for a deep dish crust, since this pie has a lot of filling.
Do you need to blind bake the crust? No, you don’t need to. The crust bakes through with the filling and stays tender. If you like a crisper, more golden bottom crust, you can blind bake it first: line the crust with parchment, fill it with pie weights, and bake at 400°F for about 15 minutes before adding the filling.
What size pan should you use? Use a 9-inch deep dish pie pan. This recipe makes a generous amount of filling, so a regular 9-inch pan will overflow.
How Far Ahead Can You Make Pumpkin Pie?
This is one of the best pies to make ahead! Bake it up to 2 days before you plan to serve it. Once it has cooled to room temperature, cover it with plastic wrap and foil and keep it in the fridge. Add the whipped cream just before serving.
How to Store Pumpkin Pie:
- Does pumpkin pie need to be refrigerated? Yes. Because it’s made with eggs and cream cheese, keep it in the fridge once it has cooled. Don’t leave it out for more than 2 hours.
- How long does pumpkin pie last? Covered in the fridge, it keeps for up to 4 days.
- Leftovers: Cover the pie tightly with plastic wrap, or store slices in an airtight container.
Tips for the Best Pumpkin Pie:
- Soften the cream cheese completely. Cold cream cheese leaves lumps. Let it sit out for at least an hour, or until it’s very soft.
- Don’t skip the long mixing time. Whipping the cream cheese for 5 minutes, then the pumpkin for 5 more, makes the filling silky and smooth. A food processor makes it extra smooth.
- Cool the melted butter. Hot butter can curdle the filling. Let it cool for 10 to 15 minutes.
- Adjust the sweetness. This is a sweet pie as written. For a less sweet pie, reduce the powdered sugar to 2½ cups. Many readers love it with as little as 2 cups.
- Adjust the spice. If you love a spicier pumpkin pie, increase the pumpkin pie spice to 1½ to 2 teaspoons.
- Protect the crust. Check the pie halfway through baking and cover the edges with foil or a pie shield if they’re getting too dark. If you tent the whole pie, spray the foil with nonstick spray so it doesn’t stick to the filling.
- Plan for chill time. The pie needs at least 4 hours in the fridge to set. If you’re short on time, it can be served after 2 hours, but it will be softer.
FAQ’s about pumpkin pie:
Yes! You need to chill the pumpkin pie to allow the pumpkin pie filling to become firm. I suggest chilling in the refrigerator only after the pumpkin pie comes to room temperature. Make sure to allot enough time for adequate chilling time.
You can skip this step! Since this pie crust has a good amount of butter, it will still end up perfectly flaky. If you would like to pre-bake your pie crust, I suggest filling it with pie weights and baking for about 15 minutes before pouring in your pumpkin pie filling
Absolutely! Use a deep dish crust so all the filling fits. I suggest buying a high-quality refrigerated or frozen pie crust.
This filling rises quite a bit while it bakes. That’s normal, and it will settle as it cools. Using a deep dish pan and setting it on a baking sheet helps.
Cracks usually come from overbaking or a sudden temperature change. Pull the pie while the center still jiggles slightly, and let it cool at room temperature before refrigerating.
Yes. Use 1 teaspoon of pumpkin pie spice in place of the nutmeg, or up to 1½ to 2 teaspoons total if you like a well-spiced pie.
The cream cheese may not have been soft enough before mixing. For the smoothest pumpkin pie filling, use room-temperature cream cheese and beat it until completely smooth before adding the remaining ingredients. A food processor can also be used to create an extra-smooth filling.
If the melted butter is too hot when it is added to the cream cheese mixture, the filling can look separated or curdled. Let the melted butter cool for about 10 to 15 minutes before adding it to the filling.
Yes. If you prefer a less-sweet pumpkin pie, you can reduce the powdered sugar. I recommend starting with about 2 1/2 cups instead of the full amount and adjusting according to your preference.
Can I use fresh pumpkin instead of canned?
Yes. Fresh pumpkin works well in this pie, but it behaves differently from canned, and that matters even more here because the filling relies on cream cheese for its thick texture.
The main difference: fresh pumpkin is wetter. Canned pumpkin is cooked down and very thick. Homemade puree holds much more water, and in a custard pie extra water means a softer filling that takes longer to set, a soggier bottom crust, and a better chance of weeping or cracking. The most important step is getting your puree as thick as canned.
Use a sugar pumpkin or pie pumpkin, the small 2- to 4-pound kind. They’re sweeter, smoother, and less stringy. A 15-ounce can is about 1¾ cups. Weighing it (about 425 grams) is even more accurate, since fresh puree can be lighter and airier. A 3-pound pie pumpkin usually makes about 2 to 3 cups of puree.
What Readers Are Saying:
This receives rave reviews every year from people who say that it is the ONLY Pumpkin Pie Recipe they will ever make again. It is that good.
This is a pumpkin pie recipe that has existed for nine years, has hundreds of reader responses, has a 4.97 rating, was independently tested against 11 other major recipes, and won.
Shelly said, “THE BEST! I made this pumpkin pie last minute last year 2025 for Thanksgiving. ABSOLUTE FAVORITE so yummy!!! My 9 year old son asked me if I could make it today. Definitely a staple for Thanksgiving!!!!!
Laurel said, ““This was the best pumpkin pie ever!” That was what the whole family declared after consuming their slices!
Rob said, “Amazing! I’ve tried a lot of pumpkin pie recipes to find one that really stands out. This one is a winner! My family loved it!”
Keisha said, “100/10! So delicious! My family loved the crust and the filling. I cut back on the powdered sugar and it was the perfect amount of sweetness and spice. I also doubled the pumpkin pie spice and vanilla extract. Will definitely make again for Thanksgiving.”
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!
Popular Pumpkin Recipes:
More Thanksgiving Pie and Pumpkin Recipes:
- Perfect Pumpkin Pie with Sweetened Condensed Milk
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Find the recipe for the Best Pumpkin Pie Recipe here:
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The Best Pumpkin Pie Recipe
Equipment
- food processor
- emile henry pie dish
- mixing bowl set
Ingredients
Pumpkin Pie Filling:
- (1) 8-ounce pkg. Cream Cheese (softened)
- (1) 15-ounce can Pure Pumpkin Puree
- 1/2 cup Butter (melted and slightly cooled)
- 2 teaspoons Vanilla
- 3 large Eggs
- 3 1/4 cups Powdered Sugar * (may reduce to 2 1/2 cups)
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg (or 1 teaspoon Pumpkin Pie Spice)
- 1/4 teaspoon Salt
- All-Butter Pie Crust Recipe
Homemade Whipped Cream:
- 2 cups Heavy Cream
- 1/2 cup Powdered Sugar
Instructions
- Make the pie crust recipe according to recipe directions. Homemade pie crust recipe — 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. See notes for mixing options.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Click the links below for more pie recipes:
Caramel Apple Pie
White Chocolate Macadamia Chocolate Ganache Pie
Double Chocolate Marble Pie
Old-Fashioned Pecan Pie
Sweet Cherry Pie
Caramel Banana Cream Pie
Happy Baking, my friends! Find all of Modern Honey Thanksgiving Recipes on www.modernhoney.com/thanksgiving.
This was the best pumpkin pie ever. Very light and fluffy instead of a standard dense pie. Definitely will continue to make!
Hi Michelle! Thank you so much for trying out my pumpkin pie. I am so glad you all loved it! It is the only pumpkin pie my kids will eat. Hahaha! Hope you have a wonderful Thanksgiving!
What can I do if I started making this recipe and I don’t have enough time to chill it for four hours. I wish that would’ve been in bold letters at the top lol. I’m bringing it to a party at seven.
Hi Jennifer! You can definitely serve the pumpkin pie after 2 hours in the fridge, but it will be softer. I hope you have a great Thanksgiving!
This pie with your crust recipe is currently in the oven! I cant wait to eat it tomorrow (Thanksgiving)
Thanks so much for using my recipe! I hope you love it.
I do not like pumpkin pie. I made this for my husband and tried it. Oh my, I will eat this pumpkin pie!
Can I use a frozen pie crust instead?
Hi Abby! You absolutely can.
Your pie looks delicious and I have loved every recipe I have made from you! I would like to know if I should parbake the crust before adding the pumpkin pie filling, or if this is not needed. Do you ever have an issue with the pie crust not fully baking with this recipe. Thanks so much for your help!
Hi Sherrie! You don’t need to parbake the crust for this recipe!
Hi Melissa,
I am going to make the butter pie crust. Do I bake it before putting the pumpkin filling in, or do I fill it and bake it all together? I love all your recipes. Thank you!
Hi Tilly! You do not need to parbake this crust if you want a softer crust. Blind-baking lets the bottom brown and crisp up if you like a sturdy, flaky crust.
I’m currently baking this pie. I checked on it to make sure the crust wasn’t burning. The pie is so fluffed up its covering the crust. Is this normal?
Hi Jessica! There is a lot of filling so this can happen and it is all good. As it cools, it will start to deflate slightly. I hope you love it!
Can I refrigerate this pie for up to two days?
Hi Kaitlyn! Yes you can. I recommend to wrap with plastic wrap and tinfoil to keep it fresh!
Can I freeze pie ?
Hi Lorri! Yes you can freeze this pumpkin pie, make sure to wrap with plastic wrap and tinfoil. I recommend to freeze without any whipped cream!
Do you bake then freeze the pie? How do you reheat?
This truly is the best pumpkin pie recipe ever! It has the best light texture and pumpkin pie flavor. My whole family is obsessed!