Pumpkin Pie Recipe

4.84 from 36 votes
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This classic pumpkin pie recipe features cinnamon, nutmeg, ginger, cloves, and black pepper infused in the creamy custard. This festive holiday treat is baked in a delicious, flaky crust!

Recipe Science

  • Vodka is the secret to a flaky crust! It hydrates the flour while limiting gluten and evaporates during baking for a tender result.
  • Eggs help the custard set, while yolks, cream, and milk add creaminess. Cornstarch ensures a smooth, thick texture.
  • Pumpkin puree is naturally sweet but needs a boost. Dark brown sugar and homemade pumpkin pie spice add complexity.

Why It Works

During the fall season, I always make a pumpkin pie recipe that impresses guests at holiday gatherings. Making the perfect pumpkin pie can be a challenge because expectations are high. But after years of experimenting with different recipes, I’m excited to share that I’ve finally found the ideal balance of sweetness, creamy texture, and a tender, flaky crust.

I use a special ingredient to achieve the most tender homemade pie crust—vodka! The alcohol limits gluten formation, making the dough easier to roll and resulting in a tender, flaky texture. The creamy pumpkin custard is infused with bold, warm spices that enhance the pumpkin’s natural sweetness and create a rich, aromatic profile. This is a must-have dessert after dinner; the meal doesn’t feel complete without it.

Ingredients You’ll Need

List of ingredients needed to make this pumpkin pie recipe.
  • Custard Filling– This consists of eggs, milk, and cornstarch. The eggs allow the custard to set, so it holds its shape after baking and then when it’s cut. The egg yolks, heavy cream, and whole milk give the creamy texture. The cornstarch adds a smooth thickness to the custard.
  • Spices– Pumpkin puree has natural sweetness but is pretty bland without some added sweeteners and spices. Dark brown sugar contains molasses, so it adds deeper caramelized flavor to the filling. The pumpkin pie spice blend is critical! This recipe has warm spices of cinnamon, nutmeg, ginger, cloves, and a surprise addition of freshly ground black pepper.
  • Crust– The texture is dependent on the type of fat used like butter or shortening, and how you incorporate it into the flour to create your dough. This classic pumpkin pie recipe calls for a more flaky pie crust, and the combination of butter and shortening gives the edges the sturdiness and tender/flaky texture it needs.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Now that you know how to make the best pumpkin pie recipe from scratch, it’s easy to customize! Try these delicious options:

  • Homemade Pumpkin Puree: Use my homemade pumpkin puree recipe to roast sugar pie pumpkins. You’ll need at least 2 cups of the puree. I suggest roasting 2 small pumpkins.
  • All-Butter Crust: Try my homemade pie crust recipe if you prefer an all-butter crust. Follow my instructions for blind baking pie crust.
  • Store-Bought Pie Crust: Refrigerated or frozen single-crust pie dough can be used. If frozen, defrost before using, ensuring it’s still cool.
  • Spice Options: Make a batch of my pumpkin pie spice blend and add 1 ¾ to 2 ¼ teaspoons, depending on how intense you like the spices. Try adding some cardamom for a floral note.
  • Vodka Substitute: Any light-colored spirit can be used. Try rum, tequila, or gin. It can also be omitted, and water can be used as needed. The crust will be slightly less tender.
  • Using Evaporated Milk: Evaporated milk can be used instead of heavy cream and milk. It’s made by pressure-cooking cow’s milk to remove about half of its water content, giving it a thicker and more concentrated consistency. While it’s not as rich as heavy cream, it still creates a smooth and creamy texture in the pie filling, making it a great alternative.

How to Make Pumpkin Pie

Bowl of flour and sugar after being whisked together.

Step 1: Mix the Dry Ingredients

Whisk together the flour, salt, and sugar in a large bowl until well combined. This step ensures an even distribution of the dry ingredients, which is key for a balanced dough.

Cubes of butter and shortening in a bowl of flour.

Step 2: Break Down the Fats

Add the cold butter and shortening to the flour mixture, giving them a quick toss to coat.

Pastry cutter mixing butter and flour together.

Then, use your fingers or a pastry cutter to work the fats into the flour until you have pea-sized pieces.

Expert Tip: This process creates tiny pockets of fat that will melt during baking, leading to a perfectly flaky crust.

Spatula mixing a pie dough crust in a bowl.

Step 3: Hydrate the Dough

The secret ingredient in this recipe for a flaky pie crust is vodka! Sprinkle vodka over the dough and fold with a spatula until it’s slightly tacky and sticks together. If it is too dry, add water 1 tablespoon at a time until a cohesive dough forms (up to ¼ cup). You don’t want the dough to be dry or too sticky. It should shape nicely into a ball and easily roll out once chilled. You can add more flour as needed to reduce any stickiness.

Ingredient Chemistry: The alcohol hydrates the flour and reduces the amount of gluten formation since it’s 60% water. Once baked, the vodka evaporates, leaving a tender pie crust.

Step 4: Rest the Dough

Shape the dough ball into a 1-inch thick disc and wrap in plastic wrap. Refrigerate for at least 45 minutes before rolling. For longer storage, place in a resealable plastic bag for up to 2 days. This resting period relaxes the dough and makes it easier to roll out later.

Pie dough on a floured surface rolled into a circle.

Step 5: Roll the Dough

On a lightly floured surface, roll out the larger dough ball into a 14-inch round, aiming for a thickness of about ¼ inch. This step is crucial for ensuring an even crust.

Step 6: Form the Crust

Gently ease the dough into a deep 9-inch pie pan, letting it settle into the corners. Trim any excess dough, leaving about 1-inch overhanging, then fold it under itself to create a neat edge.

Decorate the edges as desired, then chill the crust until firm, about 30 minutes. This helps the crust hold its shape during baking.

Experimentation Encouraged: I always find that I have some extra crust, so I like to make some leaves or shapes to decorate the top of the pie.

Step 7: Preheat the Oven

Position the oven rack in the center for optimal heat circulation. Preheat the oven to 375°F (191ºC), a precise temperature that allows for even crust browning and proper filling setting, ensuring the pie bakes uniformly.

Pie crust with pie weights and parchment paper.

Step 8: Par-Bake the Crust

Remove the crust from the refrigerator and brush the edges with a beaten egg and milk mixture for a glossy finish. Line the crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up. Bake the crust for 10 minutes, then transfer it to a cooling rack.

Pro Tip: I blind-baked the pie crust, which means I partially baked the dough. This step helps set the crust and ensures it remains crisp on the bottom when cooked with the custard.

Brown sugar, eggs, and pumpkin puree in a bowl.

Step 9: Make the Pumpkin Filling

Whisk the pumpkin puree, eggs, and brown sugar in a medium bowl until smooth.

Orange pumpkin pie filling in a bowl with a whisk.

Add cornstarch, salt, spices, heavy cream, and milk. Whisk vigorously until thoroughly combined and slightly thickened, ensuring even spice distribution and a smooth, consistent filling.

Pumpkin pie filling placed in a pie crust.

Step 10: Bake the Pie

Pour the filling into the pre-baked crust. Bake the pie for 20 minutes, then shield the edges or entire surface with aluminum foil or a pie shield to prevent excessive browning. Continue baking for an additional 35 to 40 minutes.

Tips for Perfect Execution: The filling should be nearly set with a slight wobble in the center, indicating it’s properly cooked but not overdone. Custard-based egg fillings set between 160 and 180ºF (71 to 82ºC). For pumpkin pie, target 175ºF (79ºC). Do not go over 180ºF (82ºC)! Overcooking can cause cracking in the center of the pie as it cools.

Freshly baked pumpkin pie cooling on a wire rack.

Step 11: Let the Pie Cool

Transfer the pie to a wire rack and let it cool for 3 hours, allowing the filling to cool completely and fully set.

Once it’s ready, add your favorite decorations, like the pie crust shapes, or a generous dollop of whipped cream to make it extra special before serving. The pumpkin pie is sliced effortlessly, and the crust is light and delicate.

Five leaves on top of a pumpkin pie created with extra dough.
A slice of pumpkin pie topped with whipped cream and crushed walnuts.

Frequently Asked Questions

What is the difference between a mealy and flaky pie crust?

When making a mealy dough, you break up small pieces of fat (butter or shortening) into the flour until a cornmeal-like texture forms. The mealy dough works well for tarts or cream-filled pies that require a sturdy crust to hold the filling. A flaky dough is made by breaking larger pea-sized pieces of fat into the flour. Typically, the larger the fat pieces, the flakier the crust. As the crust bakes, moisture is released from the fat and dough, creating steam that separates the layers. Flaky dough is typically desired for double-crust apple and pumpkin pies.

How do you keep the bottom crust of pumpkin pie from getting soggy?

To prevent the bottom crust of a pumpkin pie from getting soggy, you can partially bake the crust before adding the filling, a technique known as blind baking. This helps the crust retain its shape, sets the proteins in the dough for better structure, and creates a barrier that keeps the bottom from becoming soggy.

Should I pre-bake my pumpkin pie crust?

Yes, you should prebake your pumpkin pie crust. Prebaking, or blind baking, is especially important for runny fillings like pumpkin custard, which can make the crust soggy. It also ensures the crust is fully cooked without over-baking the custard, which could become rubbery and dry.

What is the difference between Libby’s pumpkin and pumpkin pie filling?

Libby’s pumpkin is 100% pure pumpkin puree with no added sugars or spices, making it versatile for various recipes, including the classic Libby’s pumpkin pie recipe. In contrast, pumpkin pie filling is pre-sweetened and spiced, ready to use specifically for making pumpkin pie, but with less flexibility for customizing flavors.

How do you make crustless pie cups using filling?

Bake each ramekin with about ½ cup of filling at 375°F for 18 to 20 minutes or until the custard is set. This recipe is a perfect gluten-free alternative for those who still want to enjoy a delicious dessert!

Why did my pumpkin pie crack after baking?

If the pie filling is overcooked, cracks can form in the center or along the edges as the egg proteins tighten and coagulate. As it cools, these cracks become more noticeable. Aim for a center temperature of 175ºF (79ºC) to avoid this. The filling should still jiggle slightly but will finish setting as it cools. Additionally, refrigerating the pie too soon can cause cracks due to the sudden temperature change, so it’s best to let it cool at room temperature for a few hours first.

More Pie Recipes

If you tried this Pumpkin Pie Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Pumpkin Pie Recipe

Indulge in the comforting flavors of fall with my pumpkin pie recipe. The familiar blend of warm spices and creamy pumpkin filling will create a delicious holiday dessert everyone will love.
4.84 from 36 votes
Prep Time1 hour 30 minutes
Cook Time1 hour 10 minutes
Total Time2 hours 40 minutes
Servings 12 servings
Course Dessert
Cuisine American

Ingredients 
 

Pie Crust

  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 12 tablespoons unsalted butter, cold, cut into ¼" cubes
  • ½ cup vegetable shortening, cold, cut into ¼" cubes
  • ¼ cup vodka, chilled
  • ¼ cup cold water
  • 1 large egg, whisked with 1 tablespoon water for egg wash

Pumpkin Filling

  • 15 ounces canned pumpkin puree
  • 3 large eggs
  • 1 ¼ cups packed dark brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • teaspoon black pepper, optional
  • 1 cup heavy cream
  • ¼ cup whole milk

Instructions 

  • Mix the Dry Ingredients – In a large bowl, whisk together the flour, sugar, and salt.
  • Break Down the Fats – Add the cold butter and shortening to the flour mixture, tossing to coat them. Then, use your fingers or a pastry cutter to work the fats into the flour until they form pea-sized pieces.
  • Hydrate the Dough – Pour the vodka over the dough mixture. Using a rubber spatula, fold and press the dough until it becomes slightly tacky and sticks together. If the mixture feels dry, add water 1 tablespoon at a time, folding until a dough forms (up to ¼ cup of water).
  • Rest the Dough Press the dough into a 1-inch thick round disc and cover it in plastic wrap. Store in the refrigerator to rest for at least 45 minutes or up to 2 days. If not used on the same day, place in a large, resealable bag.
  • Roll the Dough – On a lightly floured work surface, roll the dough into a 14-inch round, or about ¼-inch thick. This adjustable rolling pin comes in handy.
  • Form the Crust – Ease the dough into a deep 9-inch pie plate. Trim the overhanging dough to about 1-inch and fold it under itself. Decorate the edges as desired and chill the crust until firm, about 30 minutes. Use the excess dough to make shapes if desired.
  • Heat the Oven Place the oven rack in the center position. Heat oven to 375°F (191ºC).
  • Par-Bake the Crust – Remove the crust from the refrigerator and brush the edges with whisked egg wash mixture. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 10 minutes then transfer to a cooling rack. Meanwhile, make the pumpkin filling.
  • Make the Pumpkin Filling – In a medium bowl, whisk together the pumpkin puree, eggs, and brown sugar. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk vigorously until combined; the filling will be slightly thick.
  • Bake the Pie – Pour the filling into the pre-baked crust and bake for 20 minutes. Remove the pie from the oven and cover the edges of the crust with foil or loosely tent the surface without touching the filling. You can also use a pie shield to prevent the crust from over-browning.
    Return the pie to the oven and bake for 35 to 40 minutes. It is ready when the center is nearly set and slightly jiggly, and the internal temperature reaches 175ºF to 180ºF (79 to 27ºC). Do not overbake!
  • Cool – Transfer the pie to a wire rack and cool for 3 hours. Serve with decorations and whipped cream if desired.

Recipe Video

YouTube video

Notes

  • Using Store-Brought Crust: Refrigerated or frozen pie crust can be used. Defrost before filling. 
  • Using Fresh Pumpkin: You can use 2 cups of fresh homemade pumpkin puree instead of canned. 
  • Using Pumpkin Pie Spice: Add 2 ½ teaspoons of pumpkin pie spice blend instead of the cinnamon, ginger, nutmeg, and cloves. 
  • Making Pie Crust Shapes: Brush the pie dough designs with the egg wash, then bake at 375°F (191ºC) for 10 to 15 minutes, or until golden brown. Garnish on the pie once cooled. 
  • Storing: Pie can be covered and refrigerated for up to 3 days, or frozen for up to 1 month. 
  • Pie filling adapted from Sally’s Baking Addiction and pie crust adapted from Serious Eats.

Nutrition Facts

Serves: 12 servings
Calories 342kcal (17%)Carbohydrates 34g (11%)Protein 4g (8%)Fat 22g (34%)Saturated Fat 10g (50%)Polyunsaturated Fat 3gMonounsaturated Fat 6gCholesterol 89mg (30%)Sodium 250mg (10%)Potassium 117mg (3%)Fiber 2g (8%)Sugar 19g (21%)Vitamin A 6050IU (121%)Vitamin C 2.5mg (3%)Calcium 40mg (4%)Iron 1.3mg (7%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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4.84 from 36 votes (26 ratings without comment)

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22 Comments Leave a comment or review

  1. Nancy says

    Have you ever tried leaf lard instead of shortening? Leaf lard is made from fat around the kidney of the pig and does not have a “piggy” flavor. It makes a fantastic crust. But I might try your vodka tip to see if it’s even better.

  2. james tharp says

    The recipe says to add cloves with the other spices, but it doesn’t list cloves in the ingredient list. So, how much clove, and I assume it is ground?

  3. Halim Jabbour says

    Hi Jessica,

    I’m excited to try this. I was looking at another recipe that calls for Half & Half, so that’s all I have! I’m thinking of using 1 1/4 cup half & half instead of the other milks.

    Silky texture’s important! Does the milk’s fat contents matter?

    Thanks!

    • Jessica Gavin says

      Hi there! The higher the amount of fat in the milk, the richer the texture of the custard, which may make the filling more creamy. Let me know how it tastes!

      • Norma J. Rangel says

        Is this for store bought 1 deep dish pie?
        Can I use 2 eggs instead? Mt problem is the cracked pie crust or filling. I use fresh pumpkin. Gives a better taste.
        Thank you,
        Norma

        • Jessica Gavin says

          You can use a store bought deep dish pie. I would use 3 eggs to make sure that the custard filling sets. I love that you use fresh pumpkin for your pumpkin pie!

  4. Meagan says

    It turned out amazing!!! Used store bought crust as I didn’t have the time but the puree and tips on roasting my pumkin seeds were great too!!

    • Jessica Gavin says

      Whoo hoo! Thank you for our feedback, Meagan. Using store-bought crust is definitely a time saver. What’s your favorite brand?

    • Jessica Gavin says

      Hi Crystal- Great questions! I add vodka to the crust because the alcohol hydrates the flour and reduces the amount of gluten formation since it’s 60% water. Once baked the vodka evaporates and a tender pie crust remains. For a more flaky pie crust, a combination of butter and shortening gives the edges the sturdiness and tender/flaky texture. I hope that helps!

    • Jessica Gavin says

      Hi Kristin! Do you have a 9 inch square pan? You can still make it like you would a pie, but just work the crust up the sides. Or you can just place the pie crust on the bottom to make it a slab pie. Just make sure to grease the sides of the pan with spray so the filling doesn’t stick as much. Let me know how it goes!

  5. Karly says

    I am now itching with anticipation for Thanksgiving. I mean seriously, it just doesn’t get any better than this!

    • Jessica Gavin says

      Me too Karly! Thanksgiving has got to be my favorite holiday because it’s all about family, friends and feasting!

  6. Steve says

    Looks like an amazing recipe, just made one last night based on a mix of recipes we found online, so this will become our staple instead! If you want the full experience of making the home smell like fall, try baking a fresh pie pumpkin (just like you would a butternut squash) and use that for the filling material! We end up using a trader joe’s pre made crust for time’s sake but we will need to try this.

  7. Thalia @ butter and brioche says

    Cannot remember the last time I made or ate pumpkin pie! Thanks for reminding me how delicious it is.. definitely need to make one and follow your recipe soon!