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Best Pumpkin Pie

By Sarah On   |  Updated:

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This is absolutely the best pumpkin pie you’ll ever bake! It features a flaky pastry crust and the silkiest pumpkin pie filling that pairs perfectly with a dollop of homemade whipped cream.

This is absolutely the best pumpkin pie you'll ever bake! It features a flaky pastry crust and the silkiest pumpkin pie filling that pairs perfectly with a dollop of homemade whipped cream.

You can officially stop your search for the perfect pumpkin pie, because it’s staring ya straight in the face!

Thanksgiving pies are serious business and you can’t have a dessert table with anything less than the best. Luckily for all of us, you don’t need any fancy ingredients or complex pie skills to make that happen!

There’s no frills on this pumpkin pie, just a classic flaky crust, melt-in-your-mouth silky pie filling, and the obligatory mountains of whipped cream on top.

This is absolutely the best pumpkin pie you'll ever bake! It features a flaky pastry crust and the silkiest pumpkin pie filling that pairs perfectly with a dollop of homemade whipped cream.

A Thanksgiving pie as God intended and an absolutely essential part of your dessert lineup! You’ve just gotta make this one happen.

This Pumpkin Pie features…

  • A perfect buttery and flaky pie crust
  • A silky spiced pumpkin pie filling
  • Simple ingredients and the option to make ahead of time or freeze
This is absolutely the best pumpkin pie you'll ever bake! It features a flaky pastry crust and the silkiest pumpkin pie filling that pairs perfectly with a dollop of homemade whipped cream.

Making the Pumpkin Pie

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

  • Pie pastry
  • Pumpkin puree
  • Granulated sugar
  • Brown sugar
  • Eggs
  • 2% or skim milk
  • Heavy whipping cream
  • Pumpkin pie spice
  • Vanilla extract
  • Kosher salt

Choosing Your Pie Pastry

You will need pie pastry equivalent to a 9-inch pie for this recipe. You can use a pre-made crust or homemade, both will work perfectly fine.

Shameless plug though: I will always always recommend homemade pie crust in lieu of pre-made. If you’re going to go to the trouble to make a homemade pie, you might as well go all the way and make a homemade crust.

If you need a great homemade pie crust recipe, I recommend this recipe. This is the crust recipe I always turn to when I’m baking pie – it’s a keeper for good reason!

This is absolutely the best pumpkin pie you'll ever bake! It features a flaky pastry crust and the silkiest pumpkin pie filling that pairs perfectly with a dollop of homemade whipped cream.

Tips for Perfect Pumpkin Pie

  1. Chill pie crust before baking – once you have the pie crust rolled out and in the pan, pop it in the refrigerator or freezer while you prep the filling to allow the fats to chill before baking.
  2. Use a pie shield – if the crust starts to brown too fast, carefully cover the edges with a pie shield or strips of tin foil.
  3. Do not overbake pie – the pie should still be a little jiggly in the middle when its done – overbaking the pie will lead to it cracking down the center.
  4. Cool and chill pie before serving – allow the pie to cool completely to room temperature, then chill at least 2 hours in refrigerator before slicing and serving.

Recipe Variations

Try these ideas for a different twist on this pie.

  • Add a swirl of melted chocolate – melt 1/2 cup semisweet or milk chocolate chips until smooth and swirl dollops into pumpkin pie filling before baking pie.
  • Garnish with leaf cut-outs – make a little extra pastry crust and use the extra to make leaf cut-outs. Bake the cut-outs separately from pie until edges are golden brown and garnish pie after baking.
  • Top pie with candied nuts – try candied pecans, almonds, or walnuts for garnishing pie.

Storing and Freezing Pie

I recommend storing pumpkin pie in refrigerator for up to 6 days. For best results, I recommend serving pie chilled for neat slices.

To freeze pie, allow to cool completely, wrap well, and freeze up to 2 months. Thaw completely in fridge before slicing and serving.

This is absolutely the best pumpkin pie you'll ever bake! It features a flaky pastry crust and the silkiest pumpkin pie filling that pairs perfectly with a dollop of homemade whipped cream.

Trust me, after one bite of this silky pie you will be hooked and unwilling to turn to any other recipe ever again. Every bite of the buttery crust and custardy pumpkin filling absolutely melts in your mouth.

Just please do me a favor and do this pie up the right way aka don’t skip the mountains of homemade whipped cream.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

This is absolutely the best pumpkin pie you'll ever bake! It features a flaky pastry crust and the silkiest pumpkin pie filling that pairs perfectly with a dollop of homemade whipped cream.

More pumpkin desserts to bake up next!

This is absolutely the best pumpkin pie you'll ever bake! It features a flaky pastry crust and the silkiest pumpkin pie filling that pairs perfectly with a dollop of homemade whipped cream.
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Best Pumpkin Pie

This is absolutely the best pumpkin pie you'll ever bake! It features a flaky pastry crust and the silkiest pumpkin pie filling that pairs perfectly with a dollop of homemade whipped cream.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 9 servings
Calories 212kcal

Ingredients

  • Pie pastry for 1 (9-inch) pie
  • 2-1/2 cups pumpkin puree
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1/2 cup 2% or skim milk
  • 1/2 cup heavy whipping cream
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt

Instructions

  • Preheat oven to 375F. Roll pastry out to fit a 9-inch pie pan and transfer to pan leaving about 1 inch of overhang. Fold edges under and crimp edges. Chill pie crust in refrigerator or freezer while preparing the filling.
  • In a large bowl, whisk pumpkin puree, sugars, eggs, milk, heavy cream, pumpkin pie spice, cornstarch, vanilla, and salt until smooth. Pour pumpkin filling into prepared crust.
  • Bake pumpkin pie at 350F 65-75 minutes until center of pie is almost set (cover the crust edges with a pie shield or tin foil if they are browning too fast) The very center of the pie will still be a little wobbly when the pie is done – this is okay. Remove pie from oven and transfer to a cooling rack to cool completely.
  • Once pie is cooled, refrigerate at least 2 hours before serving. Slice pie into wedges and serve with whipped cream. Enjoy!

Notes

Storing Instructions
Store pumpkin pie in refrigerator up to 6 days. Pie may also be frozen up to 2 months.

Nutrition

Serving: 1 slice pie | Calories: 212kcal | Carbohydrates: 29.4g | Protein: 4.1g | Fat: 9.2g | Saturated Fat: 2.8g | Cholesterol: 91mg | Potassium: 126mg | Fiber: 1g | Sugar: 21g | Calcium: 44mg | Iron: 1mg
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

This post was updated with new recipe adjustments and photos on 11/7/24.

Reader Interactions

Comments

    • Sarah says

      The leaf crust was SO much fun to make, Denise! And the best part was that it didn’t have be meticulous and perfect like most other pie crusts! 🙂

      Reply

  10. Kathy Mader says

    I will make this for T’giving. I’m a classic kind of girl and I like simple recipes, and not new twists, takes and turns. Comfort, traditional food all the way. Thank you for sharing this and I will report back. Happy Thanksgiving, Sarah, you sweet person, you!

    Reply

  11. Mariah @ Mariah's Pleasing Plates says

    I love your leaf cut out decorations on the pie! I have always wanted to make those! This looks amazing Sarah! A Thanksgiving classic for sure!

    Reply

  14. marcie says

    I love big pies and small pies alike….I don’t discriminate. 🙂 This pie looks amazing, too! I love the pastry leaves, and homemade pumpkin puree makes this extra special indeed!

    Reply

  15. Stacey @ Bake.Eat.Repeat. says

    Homemade pumpkin pie with homemade pumpkin puree is the absolute best dessert. I make my Grandma’s recipe every year and it is amazing. I’ll have to try your version now because it looks different than mine and more pumpkin pie is always a good thing! 🙂

    Reply

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