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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:
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The Best Pumpkin Pie Recipe
Equipment
- food processor
- emile henry pie dish
- mixing bowl set
- measuring cups and spoons
Ingredients
Pumpkin Pie Filling:
- 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 * (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 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
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
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.
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 🙁
Same thing happened to me idk what I did wrong, i hope she answers us because the batter tasted so good i would love to get it right! My batter was runny. And it came out like cake and sunk in the middle!
Mine came out mushy as well. The top crusted over (which was kind of yummy) and the middle was soupy. I baked it longer and still no bueno. I thought maybe it would set up over night. It did not so I baked it for another 50 minutes. Same thing. The taste was great but the texture was definitely like pumpkin pie. I also wonder what i could have done wrong.
Do you suggest vanilla extract or vanilla powder?
where did you get that white pumpkin serve wear that is featured in your pictures?
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.
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 ????♀️
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?
Best pumpkin pie I’ve ever had. Came out perfect.
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.
A little in the middle is okay. I did leave mine in for another 15 minutes though and it was still jiggly when it came out. When it cools it is beautiful.
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!!
Hello I want to try this recipe, should I blind bake the pie crust ?
I was wondering the same thing; I’m honestly not sure but I think I will…