The best pumpkin pie recipe needs to do three things to succeed. It must have a perfectly spiced creamy filling. A crust that’s flaky yet tender. And, perhaps most importantly, it should seriously tempt anyone choosing from a vast and competitive Thanksgiving dessert spread (we see you pecan tart). This recipe delivers on all fronts and then some. One commenter even declared, “I don’t think there [are] enough words in the English vocabulary to describe just how wonderful this homemade pumpkin pie is.”
If you’re new to pie baking, check out this guide to blind-baking homemade pie crust. You can use these tips for a store-bought pie shell or frozen pie crust too, but note that premade crusts tend to bake more quickly, so check them about 5 minutes early. Don’t worry too much about your crimping style; while a classic pinch looks nice, a simpler fork crimp works just as well.
Sweetened condensed milk adds decadence to the custard, while using individual spices (instead of a premixed “pumpkin spice” blend) lets you adjust the ratio to suit your tastes. The combination here is subtle and warming, built to highlight the flavors of the canned pumpkin (we like Libby’s). To ensure the filling stays creamy, remove the pie pan from the oven when the custard is still jiggly in the center; it will set as the pie cools. And if any cracks form, hide the fissures with a garnish of freshly whipped cream.
Ingredients
Makes one 9" pie
1
⅓
1
¾
½
¼
¼
2
2
⅔
⅓
2
2
Preparation
Step 1
Preheat oven to 425°. Roll out 1 disk Actually Perfect Pie Crust on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
Step 2
Line dough with parchment paper or aluminum foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with 1 large egg, beaten to blend, and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
Do Ahead: Crust can be baked 1 day ahead; tightly wrap and store at room temperature.
Step 3
Preheat oven to 325°. Whisk ⅓ cup (67 g) sugar, 1 tsp. ground cinnamon, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground ginger, ¼ tsp. ground cloves, and ¼ tsp. ground nutmeg in a large bowl until no clumps remain. Add 2 large eggs plus 1 large egg yolk, room temperature, beaten to blend, 2 cups unsweetened pumpkin purée, ⅔ cup sweetened condensed milk, ⅓ cup heavy cream, 2 Tbsp. maple syrup, and 2 tsp. vanilla extract and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.
Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature. You can also freeze pumpkin pie up to 3 months in advance.
