The Best Pumpkin Pie Recipe

4.97 from 222 votes

The Best Pumpkin Pie Recipe

The best pumpkin pie recipe made with cream cheese and butter which makes it extra rich and creamy. Award-winning creamy pumpkin pie recipe has a secret ingredient to make it extra special! This is the best pumpkin pie recipe and won the best pumpkin pie on the internet!

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: pumpkin pie

Servings:

Author: Melissa Stadler, Modern Honey

Equipment

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 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. 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

This is a sweet pumpkin pie and if you would like to reduce the sugar amount, I suggest reducing it to 2 1/2 cups of powdered sugar.

Once you melt the butter, let it cool for about 10-15 minutes before adding to the mixture. If you add the melted butter while it is too hot, the mixture may curdle.

To ensure the creamiest pumpkin pie, make sure the cream cheese is softened and at room temperature.

I have tried mixing this in a food processor and it does make a very smooth pumpkin pie filling.

May increase the pumpkin pie spice to 1 1/2 - 2 teaspoons

When do you know when the pumpkin pie is done baking?

This pumpkin pie will slightly jiggle in the center of the pie. It needs to cool to room temperature and then be refrigerated. It needs time to cool at room temperature or it can sink in the middle if placed straight from the oven to the refrigerator. When it is chilled, it will begin to set up and will become firmer. Make sure to allot enough chilling time.

Nutrition