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.
Eva
Can I use homemade pumpkin purée or does it need to be canned
Modern Honey
Hi Eva! I haven't tried it with homemade pumpkin puree but I bet it would be wonderful. The only issue would be the water content of the homemade pumpkin puree so you could always strain it. I hope it works beautifully!
Charlene
Can I freeze the extra filling?
Modern Honey
Hi Charlene! I haven't tried it yet but I bet it would freeze well. The cream cheese could separate but you could always throw it into a blender or use an immersion blender to puree it. I hope that helps!
chyenne
Confirming- you do NOT blind bake first?
Modern Honey
Hi Cheyenne! You don't need to blind bake the crust first. 🙂
Dawn Eaker
Has anyone froze this pie? If so how was it after it thawed?
Christina B
Made about 20 last year they are amazing. They thawed out just fine. Happy baking!
Jhezrel
Hello Melissa😊 I've combed through about 15 pumpkin pie recipes looking for something that would spark my interest. I regularly make your Levain chocolate chip cookie recipe (I veganized it) and I get nothing but compliments when I share those delicious cookies, so I knew your recipe would probably be the best! I'm going to make this version of your pumpkin pie recipe. But I do wonder why you've opted to leave the ginger out? I like ginger so much, I wonder if there's a particular thought process to it. Or if, perhaps, it's just not a flavor you prefer?
On another note, I know you have another pumpkin pie recipe with sweetened condensed milk - which I prefer to use SCM in my recipes. At some point, I'm going to try and figure out how to make this recipe with SCM - please LMK if you have any thoughts on that idea 🤔) Thank you!
Chris
Really like the flavor but the pie filling sinks when it comes out of the oven. Any ideas why?
Katy
I’ve had the same happen to me before. Here’s what I found on everythingpies.com:
1. Remember hot temperatures cook the crust and low temperatures cook the filling. So put the pie in a hot oven and drop the temperature after 10 to 15 minutes.
2. To slow down the shrinkage or falling of the filling, let the pie cool down in the oven gradually.
When the pie crust is completely cooked and golden, turn off the oven but leave the pie in.
Let it sit in the oven for 10 to 15 minutes in an off-oven. Crack open the oven door, and let the pie cool down slowly for 10 to 20 minutes more.
Now it should be safe to remove the pie.
Vera
It was very good but sweet even though I reduced the sugar to 2 1/2 cups. I think I would reduce the sugar even more if it wouldn’t affect the consistency.
Jessica
I share so many of the questions already posted. Will you get back to us please? I really want to try this recipe!
Modern Honey
Hi Jessica! I have included a lot of notes at the bottom of the recipe card to answer the most frequently asked questions. Hopefully, that helps! If your question isn't answered, let me know and I will be happy to help. 🙂
Modern Honey
Hi Vera! Thank you for sharing. Some people prefer their pumpkin pie to be on the sweeter side and some like it a little less sweet. I am so glad you loved the pumpkin pie recipe! I haven't recipe tested it yet but I bet you could reduce it to 2 1/4 cups and it wouldn't affect the consistency.
Carol F.
Best pumpkin pie ever! I'm making it again this year, as ordered by my family. It was their favorite pie last year.
Vanessa
Hi. I see that you don’t prebake your crust? Would the recipe differ if I pre bake mine? I am concerned out the crust being under baked.
Jared
I know why you won "best pumpkin pie on web", this is an amazing pumpkin pie. Love the creamy amazing texture with super yummy flavors. My ratio of your homemade whip cream to pumpkin pie might be a little in favor of the whipped cream though. :). The pie dissappeared in minutes, can't wait to enjoy it again over Thanksgiving.
Butter Love
This is the best pumpkin pie flavor ever. But for some reason "butter" is never specified as salted or unsalted in your recipes? What up with that?!
Kay
Can you substitute the pumpkin pie filling that has the added spices? Thank you.
Heidi
My son loves pumpkin pie. I found this recipe a couple years ago and made it for him. He doesn’t like any other pie now! It’s so delicious.
Ari
Do you recommend prebaking the crust?
Jess
This is my go to recipe! Best pumpkin pie I have ever tasted! Im not much of a fan either! My family always asks for it. One thing though- How do I get a smooth finish? Mine always cracks
Nicole
Because this pie is made with cream cheese, I am assuming it cracks because it is overbaked, which is what tends to happen with cheesecakes. You could always put a "water bath" in (add boiling water to a 9x13" pan and place at the bottom of your oven). I'm sure it tastes delicious, though!
Jean Cooper
Is the the correct amount of icing sugar for this cream cheese pumpkin pie
Tracy
Maybe it's overbaking, as suggested. It seems this makes way too much filling for a single crust. As a result, I end up baking for a longer time because the filling never sets as described. Mine poofs up and eventually "pops" open. Still tastes delicious and no one ever complains about the cracks. In fact, one said it was perfect for holding whipped cream. I doubt I'll make it this year since we're not eating at home. But next time, I'm going to try two pie crusts.
Gail
I always fill two premade pie crusts. I’ve made it 3 times and now I just know I’m going to need two. Double the pleasure.
Kim
This us the absolute pumpkin pie ever! Tried many, this one is a hit every time. My go to for quite a few years now, nothing else will do. Nailed it, and it is no wonder, creamy, smooth, not to sweet, not to pumpkiney(I know that's not a word but I can't describe it any different). My family love this right down to the wee ting grandchildren. Thank you for sharing.
Kim
This is not us 😊
Irene
This is excellent pie!!
I’ve made pumpkin pie for years this is the BEST
Tracy
Today is my daughter's 15th birthday. When asked what she wanted for her cake, she said "pumpkin pie". Since this is the one I've made for the last two Thanksgiving, I knew this is what she wanted. I'm hoping it's done before she gets home from school so I can hide it until it's time!
Sandra Gaffney
Absolutely amazing!
I have never liked pumpkin pie but I’ve never had it homemade.
This year I decided to roast my Halloween (uncarved) pumpkin and make pies. In total I made 8 pies using this recipe. For each, I adjusted something different.
The perfect outcome for us was 2.5 cups of powdered sugar, baked at 375 for 50 min straight. We did not prebake the crust either.
I gave most of the pies away and each recipient echoed the same sentiment. That they normally don’t like pumpkin pie but this one is exceptional.
I’d say way have finally been converted to pumpkin pie eaters, but only if it’s this recipe.
Louise Bateman
Is it possible to substitute the icing sugar with splenda or brown sugar splenda?(diabetic) thanks
Julie
I substituted the powdered sugar with 2 1/2 cups of good quality powdered Monkfruit sweetener. Turned out PERFECT!!
Gail
This was quite the pie! The texture was divine; creamy and smooth. I did not find it to be too sweet. It's pie. Pie is supposed to be sweet! I followed the recipe exactly. I am not a pastry chef so I wussed out and used a Pet Ritz. It actually filled 2 deep dish ones. Definitely took some time with all that mixing but well worth it. Husband is a pie connoisseur and said it was the best he had ever had.