The Great Pumpkin Pie Recipe - Sally's Baking Addiction (2024)

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 sugared cranberries and whipped cream.

The Great Pumpkin Pie Recipe - Sally's Baking Addiction (1)

Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, pumpkin cake, and pumpkin Bundt cake, but HELLO what about pumpkin pie?? My Great Pumpkin Pie Recipe is here today.

Did you know that testing the perfect pumpkin pie recipe is a lot more challenging than one would assume!? Fresh pumpkin, canned pumpkin, ginger, no ginger, brown sugar, white sugar, cornstarch, flour, no cornstarch, no flour…?

But I finally I cracked the pumpkin pie code. I grew up in a house of pumpkin pie lovers and absolutely no Thanksgiving was complete without a nap and a massive slice of pumpkin pie. What I’m trying to say is, my pumpkin pie standards are high for this classic Thanksgiving dessert.

The Great Pumpkin Pie Recipe - Sally's Baking Addiction (2)
The Great Pumpkin Pie Recipe - Sally's Baking Addiction (3)

Pie Crust

Let’s start with the pie crust. Every pumpkin pie has to start with a stellar pie crust. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust. It’s easy to make. And I have a video tutorial and step-by-step photos in my pie crust recipe.

If you skip the leaf decorations on top, you’ll have a 2nd pie crust you can use to make leftover turkey pot pie or mini pecan pies! Or if you like extra thick pie crust, use some of your 2nd pie crust to make a decorative crimped or fluted edge. My how to crimp and flute pie crust tutorial will walk you through all the steps.

The Great Pumpkin Pie Recipe - Sally's Baking Addiction (4)
The Great Pumpkin Pie Recipe - Sally's Baking Addiction (5)

Fresh or Canned Pumpkin in Pumpkin Pie?

I tested this recipe with both and I truly liked the pie using canned pumpkin better. The canned pumpkin pumpkin pie (say that 3 times fast) was a little more sturdy when baked for the same amount of time. The pie baked with fresh pumpkin puree tasted grainy and a little…herbaceous? I prefer using fresh pumpkin puree in savory recipes, not desserts. This is your call, you can use either fresh or canned pumpkin.

Other Ingredients in Pumpkin Pie

  1. Eggs. Eggs set up the pumpkin pie filling. They give the filling its rich, luxurious texture.
  2. Heavy cream. Heavy cream makes pumpkin pie silky smooth. It’s thick, creamy, and absolutely heavenly in this pumpkin pie recipe. I use 1 cup of heavy cream and 1/4 cup of milk. I found that 1 and 1/4 cups of heavy cream (or more) was simply too much. Too thick, too gloppy! You can also use the heavy cream to make homemade whipped cream for the topping.
  3. Cornstarch. Astarch thickener is one of the most important ingredients ina pie filling. I use a touch of cornstarch in my pumpkin pie because it helps set up the pie. Makes it a little sturdier and firm, while keeping everything smooth.

My Secret Ingredient

This sounds so incredibly weird, but I add freshly ground black pepper to my pumpkin pie filling. It’s bizarre, I know. But I’m being serious. I got this tip from the genius kitchen crew over at King Arthur Baking. And I am forever grateful. Because this little addition turns your pumpkin pie into the BEST pumpkin pie. No one will know it’s there except for you. And they will all be wondering what makes this spiced pie so good… it’s a pinch of pepper.

I actually add it to my homemade pumpkin pie spice blend, too! Feel free to replace the ginger, nutmeg, cloves, and black pepper below with my homemade spice. (Keep the cinnamon in the filling though!)

The Great Pumpkin Pie Recipe - Sally's Baking Addiction (7)

How to Avoid Cracks in Pumpkin Pie

Silky yetthick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to overcook; overcooking it will cause the filling to crack.

P.S.: For some fun twists on this classic, try this recipe as mini pumpkin pies, with a crunch topping on pecan praline pumpkin pie, or with extra spices in chai pumpkin meringue pie. You can also make a pumpkin cheesecake pie!

The Great Pumpkin Pie Recipe - Sally's Baking Addiction (8)

So from my kitchen to yours, enjoy The Great Pumpkin Pie Recipe. And if you’re looking for more inspiration for your dessert table, here are all of our favorite Thanksgiving pies and a list of 30+ pumpkin dessert recipes.


The Great Pumpkin Pie Recipe - Sally's Baking Addiction (9)

The Great Pumpkin Pie Recipe

4.8 from 316 reviews

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 1 hour, 5 minutes (includes blind bake)
  • Total Time: 5 hours (includes cooling)
  • Yield: serves 8-10; 1 cup sugared cranberries
  • Category: Pie
  • Method: Baking
  • Cuisine: American
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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.


Sugared Cranberries

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250g) granulated sugar, divided

Pumpkin Pie

  • Homemade Pie Dough(full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
  • egg wash: 1 large egg beaten with 1 Tablespoonmilk
  • one 15-ounce can (425g) 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


  1. If garnishing with sugared cranberries, make those first:If you want to decorate the pie with sugared cranberries, start them the night before because they need to sit for several hours. Place cranberries in a large heatproof bowl. Set aside. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to 3 days. For more uses, see how to make sugared cranberries.
  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. Roll out the chilled pie crust: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 9×2-inch deep dish pie dish (this is the one I use; it is 1.75-inches deep). 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. Review my how to crimp and flute pie crust tutorial if you need extra help with this step. Brush edges lightly with egg wash mixture.
  5. Par-bake the crust: 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. Make the pumpkin pie filling: 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.


  1. Make Ahead & Freezing Instructions: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving.Pie crust doughfreezes well for up to 3 months. Thaw overnight in the refrigerator before using.If decorating your pie with sugared cranberries, start them the night before. You’ll also begin the pie crust the night before as well (the doughneeds at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives thespices, pumpkin, and brown sugar flavors a chance toinfuse and blend. It’s awesome. Cover and refrigerate overnight. No need to bring to room temperature before baking.
  2. Special Tools (affiliate links): Glass Mixing Bowls | Saucepan | Baking Sheet | Silicone Baking Mat or Parchment Paper | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pie Weights | Whisk | Pie Crust Shield | Cooling Rack | Fall Cookie Cutters
  3. Cranberries: Use fresh cranberries, not frozen. The sugar syrup doesn’t coat evenly on the frozen berries, leaving you with rather ugly and some very plain shriveled cranberries.
  4. Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. I use and recommend Libby’s brand. If using fresh pumpkin puree, lightly blot it before adding to remove some moisture. The bake time may be longer.
  5. Spices: Instead of ground ginger, nutmeg, cloves, and pepper, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.
  6. Pie Crust: No matter if you’re using homemade crust or store-bought crust, pre-bake the crust. (Step 5.) You can use graham cracker crust if you’d like, but the slices may get a little messy. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe. No need to use pie weights if using a cookie crust.
  7. Pie Crust Leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at350°F (177°C) for 10 minutes or until lightly browned. Remove andset aside to cool before decorating pie.
  8. Mini Pumpkin Pies: Many have asked about a mini version. Here are my mini pumpkin pies. They’re pretty easy—no blind baking the crust!

Pie Crust Leaves

My pie crust recipe makes enough for two crusts. So with the extra dough, you can make adorable leaves for decoration on your pumpkin pie. Or any pie, really. I’ve seen the pie crust leaves baked directly on top of the rim of the pie—and I tried that—but was not thrilled with the results. Too much uneven baking. The underside of the leaves weren’t really cooked through and the tops got a little burnt (even through my pie shield). So, to make things easier, just bake the pie crust leaves separately and place them on top of your pie before serving. You can also sprinkle them with a little cinnamon-sugar right before baking. I was going to do that, but I forgot.

My leaf cookie cutters (affiliate link) don’t have “veins” so I made leaf veins myself using a sharp paring knife. It’s tedious, but if you want authentic looking leaves you can go ahead. Don’t worry if your veins aren’t perfect. That’s aweird sentence.

My directionsfor the leaves are inthe print-out recipe above.

The Great Pumpkin Pie Recipe - Sally's Baking Addiction (10)
The Great Pumpkin Pie Recipe - Sally's Baking Addiction (2024)


Why is it important to let the filling sit overnight before baking pumpkin pie? ›

For better pumpkin pie, refrigerate the filling overnight

To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

Should you blind bake pumpkin pie crust? ›

Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.

What are the best pumpkins for pies? ›

The pumpkins we eat, often labeled pie or sweet pumpkins, are smaller and less watery than the ones used for decorating. Heritage varieties that are good for cooking include Baby Pam, Autumn Gold, Fairytale and Cinderella pumpkins.

What makes pumpkin pie filling pull away from the crust? ›

The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.

How long do you let a pumpkin pie sit? ›

Remove the pumpkin pie from the oven and place it on a cooling rack. Let the pumpkin pie cool at room temperature for up to 2 hours. Once the pumpkin pie is cool to the touch, loosely wrap it in plastic wrap. Place the pumpkin pie in the refrigerator and store it there for up to 4 days.

Can you leave pumpkin pie out overnight after baking? ›

Don't worry—you can leave your pumpkin pie out on the table while you linger over dessert. The FDA's official stance is that homemade pumpkin pie can sit out for up to two hours.

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

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Should I egg wash my pie crust before blind baking? ›

An egg wash is not necessary when blind baking, though if you want to add some shine to the edges of the pie, you can brush the crust with egg wash after removing the pie weights and before returning the pie to the oven to finish baking.

What happens if you forgot to prebake pie crust? ›

Pre-baking also prevents you from ending up with undercooked shells or undercooked fillings. For no-bake pie recipes, you definitely need to pre-bake, or else you'll wind up with an all-around goopy bite. Other items that include a pastry crust, like galettes, don't always need to be pre-baked.

Which canned pumpkin is best for pie? ›

Libby's 100% Pure Pumpkin

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

What is the best canned pumpkin for pumpkin pie? ›

Most people will recommend Libby's canned pumpkin if you're in the US. It's made of a type of pumpkin specially bred and patented by them called Dickinson's pumpkin. It's got a recipe right on the can that works just fine, though other recipes containing more eggs, brown sugar, or other changes abound online.

Should you prebake pie shell for pumpkin pie? ›

While not traditional or really necessary due to the time pumpkin custard takes to cook, you can avoid a 'soggy' bottomed pumpkin pie, by laying down some parchment paper in the shell, fill it with pie weights or old beans, wrapping the edges with foil then par baking the crust for 10-15 minutes at 425ºF.

Can you over bake a pumpkin pie? ›

If you overcook a pumpkin pie in an oven, the crust can become too hard and the filling can become burnt or dry. The crust can become almost like a hard cookie, with a strong flavor and possibly a charred color.

Why is my pumpkin pie still jiggly in the middle? ›

for pumpkin pie when the filling still ripples in the center. the pie is underbaked and the filling won't completely set up. when the center of the pie wobble slightly it will continue to bake.

Can you prep pumpkin pie filling ahead of time? ›

Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated. 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.

Does pie dough have to sit overnight? ›

Let them rest in the fridge for at least 2 hours, but ideally overnight. Resting them in the fridge allows the gluten to settle and the moisture to despurse evenly throughout the pie crust.

Should pie filling be cold before baking? ›

Top tip! Bring pie filling up to room temperature before adding it to the pie shell, firstly to make it easier to spread it evenly in the pie dish, and secondly because when puff pastry is placed over cold filling it cooks unevenly.

Is it better to bake a pie the night before or the day of? ›

If made ahead without baking, the pastry crust can become too wet and end up soggy after baking. The best way to make your apple pie in advance? Bake the pie completely, then chill it overnight, allowing the pie to sit at room temperature for at least an hour before serving.

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