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.
Yenny novita
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
Ary
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.
Deidra
Is that 3 cups plus 1/4 cup powdered sugar to the pie mixture?
Modern Honey
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!
Rosalba
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!
Samira
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?
Kristie
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????
michael
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!
Liz
Hi, which rack would you recommend we bake this pie? (Lowest, middle, or top). Thanks!
Karen
I placed the baking sheet on the center rack (not on convection). No cracks.
Mariana
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 ????
Andrea
My mixture separated about halfway through. Did I over mix it? Also, what are some reasons cracks would form in the top?
Sharon
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!
Krista
This was the biggest hit at every holiday gathering last year, and I'm so excited to make it again! Last year I made some simple modifications for a keto diet: I used powdered Swerve (erythritol) instead of regular powdered sugar, and I only used 2 1/2 cups. I also made it crustless in a springform pan, but added 2 Tbsp coconut flour to the recipe to help the edges set up. It came out perfectly--looking like a cheese cake, and I decorated it with a sweetened cream cheese drizzle and candied pecans (also candied with erythritol) on the sides and top. Thank for you this amazing recipe--it really is the best pumpkin pie:)
Katie
Would you suggest salted or unsalted butter?
John
Can this pie served warm
Reheated
Aimee
I am curious the size of pie plate. Having hard time finding a deep dish pie plate. I have one that is 9.5 x 2in. Is that sufficient to hold this pie?
Kerry
Can I make this 2 days ahead of Thanksgiving and refrigerate? Trying to break up tasks over a couple days instead of running around crazy on Thanksgiving Day!
Thanks
Hannah
Lady, if I die of a ruptured stomach, I blame it entirely on you. That is the pumpkin pie to end all pumpkin pies. I added cardamom and it is in-freaking-real. I’m seriously debating having a fourth piece.
Vee
I made the recipe as directed. Unfortunately, my family thought it to be bland, gringo food so I adapted it. The next time I made it, I added another tsp of vanilla, 1 tsp of almond extract, 1 tsp cloves, 1 tsp rum extract, 1/2 tsp of lemon zest. Used only 2 cups powdered sugar but added 1 cup brown sugar and 1 tsp cornstarch. I separated yolk, added the yolk and after everything was mixed, whipped the egg whites and folded them into batter. I covered the pie before putting in oven. It was a win with the family.
Kristina Smith
Kind of a rude comment. ????
Alexandra
Hi! Just wondering if we are supposed to blind bake the pie crust. Thank you ????
Anna Ruth
Really tasty! I made it in a 9"x13" pan without crust... so more like a pudding/custard. I wanted to use less sugar, so I used 1C powdered sugar + 1/2C honey. (I creamed the honey in with the pumpkin-adding step.) Actually turned out perfectly sweet in my book! Tastes like dessert, but not too sweet for me. Thank you for sharing the genius of cream cheese + long mixing times.... Turns out spectacularly! (I love it with or without whipped cream.)
Jennifer
I made this pie as instructed. The taste was fantastic. I was slightly disappointed, though, because as it sat out of the oven it sort of “deflated” like a soufflé might and rather than having a full appearance it was sunken. Any hints or tips so that when I make it again (and I WILL be making this again :). I can avoid this issue? Thanks!