Best Pumpkin Pie

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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.

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings 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