The Absolute Best Pumpkin Pie Recipe You’ll Ever Make (Perfect Every Time)

This is the pumpkin pie that ends all arguments — silky smooth filling, perfectly spiced, buttery flaky crust, and that signature crack on top that screams “I know what I’m doing.” Make it once and watch people lose their minds.

Prep: 15 min | Bake: 55–65 min | Serves: 8–10

Ingredients

Crust (or use store-bought, no judgment)

1½ cups (195g) all-purpose flour

½ tsp salt

1 tsp sugar

½ cup (113g) cold unsalted butter, cubed

4–6 tbsp ice water

Filling (The Magic)

1 can (15 oz) pumpkin puree (Libby’s or fresh roasted)

¾ cup (150g) packed brown sugar

½ tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground cloves

¼ tsp nutmeg (freshly grated = best)

3 large eggs

1 cup (240ml) heavy cream

½ cup (120ml) whole milk

1 tsp vanilla extract

Instructions

1. Crust (skip if store-bought): Pulse flour, salt, sugar → add butter → pulse to pea-size → add ice water 1 tbsp at a time → form disk → chill 30 min → roll → fit in 9-inch deep-dish pan → crimp edges → freeze 15 min.

2. Preheat oven to 425°F (220°C).

3. Filling: Whisk pumpkin + sugar + spices + salt. Beat in eggs one at a time. Gradually whisk in cream, milk, vanilla until smooth.

4. Blind bake crust (optional but recommended): Line with parchment + pie weights → bake 15 min → remove weights → bake 5 more min.

5. Pour filling into hot crust → bake at 425°F for 15 min → reduce to 350°F → bake 40–50 min until center jiggles slightly.

6. Cool at room temp 2 hrs → fridge 4+ hrs before serving.

Pro Tips for Perfection

Use deep-dish pan → no overflow

Freshly grate nutmeg → flavor difference is insane

Eggs at room temp → smoother filling

Crack on top = good! It means it’s perfectly set

Make 1–2 days ahead → flavor gets even better

Serve with bourbon whipped cream (1 cup cream + 2 tbsp bourbon + 2 tbsp powdered sugar)

This is the pumpkin pie your family will request every year. You’re welcome.