Pumpkin Pie Recipe

The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!

Pie, glorious pie! There are few desserts I love more on this whole planet the pie (other than a good chocolate cake of course!). I’ve shared most of my favorite pie recipes with you, including my Grandma’s Lemon Chiffon Pie, and Chocolate Cream Pie.

We can probably all agree that Pumpkin Pie is the most iconic of Thanksgiving desserts. I’ve tried so many different recipes and I just love the simplicity and perfect taste and texture from the traditional Libby’s pumpkin pie recipe. It’s been tried and tested by millions of people to be the best pumpkin pie recipe!

You can jazz it up by serving a slice with a spoonful of warm, delicious caramel pecan topping. There’s no pie that deserves “Queen Bee” status more!

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.

Pumpkin Pie Recipe

The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!

Prep: 30min

Total: 95min

Serving Size: 1 serving

Nutrition Facts: calories 225 kcal, Carbohydrate 32 g, Protein 5 g, Fat 9 g, Saturated Fat 4 g, Cholesterol 47 mg, Sodium 251 mg, Fiber 2 g, Sugar 20 g, Trans Fat 0.004 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 1 9-inch Homemade pie crust (, or store-bought, deep dish, unbaked)
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 15 ounce can canned pumpkin (or fresh pumpkin puree)
• 12 ounce can evaporated milk

Instruction:

1. Preheat oven to 425 degrees F.
2. In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
3. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
4. Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
5. Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

LIBBY'S® Famous Pumpkin Pie

This is the traditional holiday pumpkin pie.This classic recipe has been on LIBBY’S® Pumpkin labels since 1950.This pie is easy to prepare and even easier to enjoy.Just mix, pour, bake for a delicious homemade tradition.

Prep: 15sec

Total: 175sec

Yield: 10

Nutrition Facts: calories 244, Carbohydrate 33, Fiber 2, Protein 5, Sodium 248, Fat 10, Saturated Fat 4

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk(Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Instruction:

1. Mix sugarcinnamonsaltginger and cloves in small bowl.Beat eggs in large bowl.Stir in pumpkin and sugar-spice mixture.Gradually stir in evaporated milk.
2. Pour into pie shell.
3. Bake in preheated 425° F oven for 15 minutes.Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Easy Pumpkin Pie Recipe