Best Pumpkin Pie Recipe

This is the best Pumpkin Pie Recipe ever! Its easy to make and contains no sweetened condensed milk! It is the only pumpkin pie recipe youll ever need – perfect for Thanksgiving.

I know that Im making a bold clam when I say that this is the Best Pumpkin Pie recipe ever. But I wouldnt say such a thing if I didnt believe it was 100% true.

Literally everyone who tries this Pumpkin Pie Recipe falls in love with it. Its a beautiful blend of creamy, spicy sweet flavors that encompass all that is wonderful about fall.

Plus its easy to make with only 10 ingredients and no condensed milk! Serve with a dollop of homemade whipped cream for fall dessert perfection!

The Best Pumpkin Pie Recipe Ever!

This is the best Pumpkin Pie Recipe ever! It’s easy to make and contains no sweetened condensed milk! It is the only pumpkin pie recipe you’ll ever need – perfect for Thanksgiving.

Prep: 10min

Total: 130min

Yield: 10

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 294 kcal, Carbohydrate 30.3 g, Protein 4.5 g, Fat 19.6 g, Saturated Fat 11.8 g, Cholesterol 113.2 mg, Sodium 154.6 mg, Fiber 1.9 g, Sugar 13.7 g, unSaturated Fat 6.5 g

Ingredients:

• 3 large eggs
• 15 oz pumpkin puree ((2 cups))
• 1 cup heavy cream (or half & half)
• 1 tsp vanilla extract
• ¾ cup light brown sugar
• ½ teaspoon sea salt
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 ¼ cups all-purpose flour
• ½ teaspoon sea salt
• 1 Tablespoon granulated sugar
• ½ cup salted butter (chilled, and cut into 1 inch pieces**)
• ¼ cup cold water

Instruction:

1. Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight
2. Add brown sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
3. Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.

The Great Pumpkin Pie Recipe

Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.

Prep: 45min

Total: 5h

Yield: 8

Ingredients:

• 1 cup (120g) fresh cranberries*
• 2 cups (400g) granulated sugar, divided
• 1 cup (240ml) water
• Homemade Pie Dough (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
• egg wash: 1 large egg beaten with 1 Tablespoon milk
• one 15oz can (about 2 cups; 450g) pumpkin puree*
• 3 large eggs
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 Tablespoon (8g) cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger*
• 1/4 teaspoon ground or freshly grated nutmeg*
• 1/8 teaspoon ground cloves*
• 1/8 teaspoon fresh ground black pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk (I use 1% – any is fine)

Instruction:

1. Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You’ll have extra, but they’re great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
2. Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Or use your favorite pie dough or store-bought.
3. Preheat oven to 375°F (190°C).
4. Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Brush edges lightly with egg wash mixture.
5. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is *just* starting to brown. (Review this how to par-bake pie crust page if you need extra help with this par-baking step.)
6. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
7. Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
8. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.
9. Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely have leftover cranberries… they’re tasty for snacking. Serve pie with whipped cream if desired.
10. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Perfect Pumpkin Pie

For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won’t crack as it cools.

Prep: 30min

Total: 2h15min

Yield: 8 to 10 (Makes one 9-inch deep-dish pie)

Nutrition Facts: servingSize , calories 335, Fat 15g, Carbohydrate 45g, Protein 6g, Saturated Fat 8g, unSaturated Fat , Sugar 27g, Fiber 2g, Sodium 287mg, Cholesterol 103mg

Ingredients:

• 1 (9-inch) Homemade Pie Crust or deep-dish frozen pie crust shell (thawed)
• 1 (15-oz) can pure pumpkin (about 1¾ cups)
• 1 large egg
• 3 large eggs yolks
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground black pepper
• 1¼ cups evaporated milk (you’ll need one 12-oz can but you won’t use all of it)

Instruction:

1. Preheat the oven to 375°F and set an oven rack in the middle position.
2. If using a homemade crust: Remove the chilled pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 15 to 20 minutes, until the dough is dry and lightly golden. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don’t throw it away; you may need it again.
3. If using a frozen crust: Follow the instructions for blind-baking on the package.
4. After blind-baking the crust, reduce the oven temperature to 325°F.
5. Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
6. Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it’s browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
7. Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
8. Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

Easy Pumpkin Pie Recipe

FAQ

What can I add to pumpkin pie to make it taste better?

1. ⅓ cup ground cinnamon.
2. 1½ tablespoons ground ginger.
3. 1 tablespoon ground nutmeg.
4. 1½ teaspoons ground cloves.
5. 1½ teaspoons ground allspice.

Who makes the best pumpkin pie in the world?

1. The Fresh Market “Homemade” Pumpkin Pie. …
2. Trader Joe’s Frozen Pumpkin Pie. …
3. Costco Pumpkin Pie. …
4. Whole Foods Pumpkin Pie. …
5. Marie Callender’s Frozen Pumpkin Pie. …
6. Jewel-Osco Pumpkin Pie. …
7. Whole Foods Gluten-Free Pumpkin Pie. …
8. Sara Lee’s Pumpkin Pie.

What makes a good pie pumpkin?

How does Martha Stewart make pumpkin pie?

1. 1 cup packed light-brown sugar.
2. 1 tablespoon cornstarch.
3. ½ teaspoon salt.
4. 1 teaspoon ground ginger.
5. 1 teaspoon ground cinnamon.
6. ⅛ teaspoon ground cloves.
7. 1 1/2 cups fresh Pumpkin Puree, or canned.
8. 3 large eggs, lightly beaten, plus 1 egg for glaze.