The Perfect Pumpkin Pie Recipe
A classic pumpkin pie recipe – smooth, creamy, and modestly spiced. The best pumpkin pie you’ll ever eat!
Pumpkin pie is THE quintessential Thanksgiving dessert, am I right? It’s rare to find a house that doesn’t serve at least one, if for no other reason than “it’s Thanksgiving, you have to have pumpkin pie”. I am a huge pie person (and an even bigger pie crust person), but truth be told, pumpkin has never been one of my favorites. I will eat it, for sure (I’m not totally crazy), but it just never did much for me… until I found this recipe.
While the flavor isn’t too dramatically different than most recipes, it has some extra oomph, and the texture is far superior to any pumpkin pie I’ve ever tasted. It’s silky smooth, creamy, and has an incredibly clean, slightly spicy pumpkin flavor.
A bit of a spin on traditional pumpkin pie, and it’s most definitely a notch above. This is guaranteed to become your family’s go-to pumpkin pie recipe!
The pan
A classic 9-inch pie plate is perfect for this quiche recipe; I prefer a simple Pyrex pie plate, as I’ve found glass pie plates perform better than metal or ceramic pie plates in terms of browning, heat conduction, and consistency. You can use the others, of course, but you may find that your crust over or under bakes.
The great news is that whatever pan you choose, no prep work is required; you do not need to grease them or line them in any way.
The crust
For this pie, I am using my “best pie crust recipe” – this has been my go-to pie crust recipe for years, using a combination of butter and shortening, along with some vodka in place of water for a perfect crust that’s easy to work with each and every time.
I also have an all-butter pie crust that you can use, as well.
How to Blind Bake the Crust
Also referred to as “par-baking” the crust, we’re going to bake the crust until it’s almost done, but not quite since it’ll go back in the oven with the filling. I’ve tried so many different methods for this, different pie weights, and the method I’ve found that is completely foolproof is the one outlined by Stella Parks.
Line the chilled pie plate with aluminum foil then fill it all up with granulated sugar (you can reuse it!) and bake it at 350 degrees F for 40 to 45 minutes.
I have never had so much success – no shrinking pie crust, no dough sticking to foil as I try to remove it halfway through baking, and a beautifully browned pie crust.
Why this is the BEST pumpkin pie from scratch!
This recipe definitely differs from that old familiar one on the back of the can of pumpkin. While it’s a bit more involved as far as prep goes, I think the payoff is well worth the extra effort. Below are a few notes on how the different ingredients and techniques impact the pie:
- The addition of candied yams (sweet potatoes) intensifies the pumpkin flavor.
- Using fresh ginger adds more complex flavor than its ground counterpart.
- Maple syrup boosts the pumpkin’s natural sweetness.
- Simmering the pumpkin and sweet potatoes cooks off a significant amount of moisture, which thickens the filling (no runny pumpkin pie!) and concentrates the flavor.
- Cooking the spices along with the pumpkin allows their flavors to intensify.
- Heating the filling allows it to firm up quickly in the oven, rather than soaking into the crust and making it soggy.
Recipe notes and tips
Everything you need to know for making the best pumpkin pie ever!
- Pumpkin: Make sure you use pumpkin puree, not pumpkin pie filling (which includes extra sweeteners and spices).
- Candied Yams: If you can’t find candied yams, then canned yams or sweet potatoes in syrup will work, or you can use all pumpkin.
- Make-Ahead Pie Crust: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Make-Ahead Baked Pie: You can bake the pie the day before you plan to serve it. Once the pie has cooled to room temperature, refrigerate overnight, then bring to room temperature before serving. Given the custard nature of this pie, it is not a good candidate for freezing; while you CAN do it, the filling will become a bit watery and the crust a bit soggy upon thawing.
- Serving Suggestions: I love pumpkin pie topped with fresh whipped cream, but vanilla ice cream or even cinnamon ice cream would be wonderful!
- Storage: Store leftover pumpkin pie covered in the refrigerator for up to 3 days.
I’ve got you covered on fall and Thanksgiving desserts!
- 19 Warm and Cozy Pumpkin Recipes
- Classic Apple Pie
- How to Roast Pumpkin Seeds (3 Recipes included!)
- Homemade Sweet Potato Pie
- 29 Thanksgiving Desserts Worth Saving Room For!
I would absolutely love it if you made this pumpkin pie for dessert (for the holidays or ANY day!); if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍
The Perfect Pumpkin Pie Recipe
Ingredients
For the Pie Crust:
- 1¼ cups (156.25 g) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- 6 tablespoons cold unsalted butter, cut into ¼-inch slices
- ¼ cup (51.25 g) vegetable shortening, cold, cut into two pieces
- 2 tablespoons vodka, cold
- 2 tablespoons ice water
For the Pie Filling:
- 1 cup (238 ml) heavy cream
- 1 cup (244 ml) whole milk
- 3 eggs + 2 egg yolks
- 1 teaspoon vanilla extract
- 15 ounce (425.24 g) canned pumpkin
- 1 cup (150 g) drained candied yams, from 15-ounce can
- ¾ cup (150 g) granulated sugar
- ¼ cup (80.5 g) maple syrup
- 2 teaspoons grated fresh ginger
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- ¼ teaspoon (0.25 teaspoon) ground nutmeg
- 1 teaspoon salt
Instructions
- Make the Pie Crust: Process ¾ cup flour, sugar and salt in a food processor until combined, about two 1-second pulses. Add the butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese, but there should be no uncoated flour. Scrape the bowl with a rubber spatula and redistribute dough evenly around the blade. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Turn the mixture into a medium bowl.
- Sprinkle the vodka and ice water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together. Flatten the dough into a 4-inch disk. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
- Remove the dough from the refrigerator and roll it out on a generously floured work surface to a 12-inch circle. Roll the dough loosely around the rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Ease the dough into the plate by gently lifting the edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate for 15 minutes.
- Trim the overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute the edge of dough. Refrigerate the dough-lined plate for at least 2 hours.
- Blind Bake Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.
- Adjust oven rack to lowest position, place a rimmed baking sheet on the rack, and increase the oven temperature to 400 degrees F.
- Prepare the Pie Filling: While the pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in a medium bowl. Combine the pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large heavy-bottomed saucepan; bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
- Remove the pan from heat and whisk in the cream mixture until fully incorporated. Strain the mixture through a fine-mesh strainer set over a medium bowl, using the back of a ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell.
- Bake the Pie: Bake pie on rimmed sheet for 10 minutes. Reduce oven temperature to 300 degrees F and continue baking until edges of pie are set and the center looks firm but jiggles slightly (an instant-read thermometer inserted in the center should register 175 degrees F), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Serve with whipped cream. Leftovers should be stored in the refrigerator for up to 3 days.
Notes
- Crust: Use the included crust or my all-butter pie crust.
- Pan: 9-inch glass pie plate
- Pumpkin: Make sure you use pumpkin puree, not pumpkin pie filling (which includes extra sweeteners and spices).
- Candied Yams: If you can't find candied yams, then canned yams or sweet potatoes in syrup will work, or you can use all pumpkin.
- Make-Ahead Pie Crust: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Make-Ahead Baked Pie: You can bake the pie the day before you plan to serve it. Once the pie has cooled to room temperature, refrigerate overnight, then bring to room temperature before serving. Given the custard nature of this pie, it is not a good candidate for freezing; while you CAN do it, the filling will become a bit watery and the crust a bit soggy upon thawing.
- Serving Suggestions: I love pumpkin pie topped with fresh whipped cream, but vanilla ice cream or even cinnamon ice cream would be wonderful!
- Storage: Store leftover pumpkin pie covered in the refrigerator for up to 3 days.
- Recipe from Cook's Illustrated.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Dee of One Sarcastic Baker]
This recipe is on my fall baking list and I am so excited to try. I have one question. In all Pyrex glass pie plates I have found, the size is 9.5”. I have this size.
I also have 9” pie plates in metal and ceramic.
Which of these plates would be more successful using your crust and filling. I didn’t know if crust would have to be rolled to thin if using the 9.5 . I read that glass is your favorite but I can’t find 9”. Thank you for clarifying before I bake.
It’s really cool. That is an excellent post.
Thank you so much for your tip about simmering!
Stores in New Zealand don’t sell tinned pumpkin, so I have to make my pies entirely from scratch. Last time I baked a pumpkin pie it was ruined by too much moisture. This time I was entering a pie baking contest and wanted to get it exactly right.
I used different ingredients, but followed your instructions from Step 7 and it resulted in the smoothest pie I’ve ever made. I ended up winning the contest and owe it all to you, Michelle!
This is the third year that I have made this. I think the first two times I subbed honey/agave because I never had maple syrup around. Last year, I got too lazy to strain it and it did not come out as good as the first time, but my housemates love it regardless. I have always used fresh yams because oddly enough I’ve had friends who didn’t want/need their yams and I’ve used them. I’ll boil them, mash them, and then freeze them. I prefer it to the candied yams, as they are too sweet for me. Anywho! I started buying maple syrup for roasting fall veggies (rainbow carrots most notably), and when I used it this year…oh my it was so good. I also underbaked it a little this year, which I preferred…because it came out like a custard. I’m using up my leftover pumpkin and yams as we speak to make more! Also, I subbed half&half and 2% lactose-free milk, and it turned out great!
I made this for Thanksgiving and it got rave reviews. Even my husband, who swears to not like pumpkin pie, said it was amazing. The filling is silky smooth and the perfect amount of sweetness. It really is the perfect pumpkin pie!
I made this yesterday in a 9 1/2 inch glass Pyrex pie plate and was able to use all of the filling. However, it took close to an hour for the center to reach 175 at 300 degrees. And the pie top cracked once it cooled. Has anyone had success baking it at a higher temperature? Hope it tastes great!
Hi Michelle,
If I use all pumpkin, do I use 2 cans of pumpkin?
Thnaks,
Chris
Hey, thanks for sharing such great cake recipes here in this post all food lover really like & inspire with this post. keep posting such nice recipes
This is an incredibly delicious pumpkin pie! For my entire life I’ve eaten my mother’s, my wife’s or my own pumpkin pie always made exactly as Libby shows on the back of its canned pumpkin. For fifty years i’ve occasionally made or eaten a “new” recipe for the holiday season that was a great deal more work and lacked the depth of flavor and ease of the Libby pie. I never liked them as well and was not going to make Michelle Lettrich’s “Perfict Pumpkin Pie” for the reasons above. I am certainly glad I did though! For all the reasons the Brown Eyed Baker stated that made this her favorite, it is now my favorite pumpkin pie too!
I first saw the pie crust recipe (with vodka) in Cook’s Illustrated when they were making a blueberry pie. This time though I just par-baked a Pillsbury refrigered pie crust. I also used 1 tsp of ground ginger rather than 2 tsp of fresh grated.
We are full time trailer travelers and have difficulty with the trailer’s tiny oven with the gas flame only an inch or two removed from whatever pay i’m baking in. This pie did not burn on the bottom even though it was in the over for about fifty minutes.
I can not believe how silly smooth this pie is.
Love the unique sweet flavor the Yums
ads. Defense a keeper!
I agree, this is the perfect pumpkin pie. I found it years ago when I subscribed to Cook’s Illustrated and it has been my go-to pumpkin pie ever since. It is so perfectly balanced, the spice, the texture, everything about this recipe is perfection. It is a bit of work but oh so worth it.
Wow, Amazing
This is my go to recipe, it’s excellent. I’ve been making it for years.
The final bake, the 20-35 minutes is WAY off in my oven. It takes close to an hour.
I made this for a potluck and received lots of praise. I love the addition of yams and fresh ginger. Fantastic!
This made too much custard for my regular pie dish. What do you do with your extra filling?
Hi Susan, Mine fills up my plate with none leftover; you could always put the extra in muffin cups of mini tart pans, then make parfaits!
Fantastic recipe! Just tried this today for 3 pies and the batter is spectacular! For 3 pies, I actually used 2 cans sweetened condensed milk and 1 cup milk instead of heavy cream and reduced added sugar. Love the fresh ginger, yams, and maple syrup additions. For all 3 baking at once I cooked them for a total of 1 hour and 10 minutes, probably a bit longer than necessary but didn’t want to risk them being undercooked, and made sure they “jiggled” but didn’t “wiggle”. So far they look fantastic, can’t wait to see how they hold up when cut in about 6 hours. Thanks for the awesome recipe!
This recipe is the same as America’s test kitchen recipe. Is it yours? Or, is it theirs?
It is theirs, and I note that under the recipe.
Hi Michelle,
I’ve made this pie 2 times – the first time, I thought, this really is the BEST pumpkin pie I’ve ever had. The second time, it was WAY too salty! So, I’m wondering if maybe I used table salt the 2nd time and kosher salt the 1st time.
Do you use kosher salt for the filling? And use a whole tsp? Going to try a 3rd time in a few days :)
Thank you!!
Nicole
Hi Nicole, I just use table salt, and yes, a whole teaspoon.
Hey Michelle! I can’t wait to make this for thanksgiving!! If I don’t have time to make the crust, could I use store bought but still make the filling? Thanks!
Hi Jordan, Sure, I don’t see why not!
I prefer my pumpkin in a roll or a cheesecake or those whoopie pies but my husband loves pumpkin pie. He thought this was the best pumpkin pie ever
Wow, this looks amazing. I can’t wait to try and make this, just hope it will be just as amazing as yours look.
I make this pie every Thanksgiving, everyone loves it
I just found out about this, and would love to try it, my grandparents and I are very big into pumpkin pie, we never go without it at our table. But I do have 1 question about this, cause I don’t know how my grandpa makes his, but the vodka in this won’t effect a person in any way, will it? I’d really love for this to become like my own pumpkin pie recipe, if the vodka isn’t a problem.
Hi Jason, I’m not sure what you mean by “effect a person”, but the alcohol in the vodka evaporates while baking, which it what makes it ideal for pie crust – it leaves pockets of flaky pastry. However, if anyone in your family has an issue with alcohol for medical reasons or other, I would suggest asking a doctor to be better safe than sorry.
I make this every fall and it truly is the best.
I didn’t get to make this for thanksgiving but I made it today for my husband and I. I admit that I had reservations about adding the yams but this was the best pumpkin pie I’ve ever made or eaten. The pie cooked up nice and high but was so light and creamy when eaten. I couldn’t get all the filling into the shell so I had to toss out a little of it out. Maybe next time I’ll use a deeper pie pan soil can use it all. I also had to cook it a bit longer than called for but it could just be my oven. This has now become my favorite pumpkin pie recipe. Thank you for sharing this recipe with us.
If I’m making 5 inch pies, do I need to blind bake the crust first, or should I bake with the filling from the start since the pie is so much smaller?
I can’t wait to try your recipe!
Hi Jenny, I would still blind bake per the recipe instructions, but you’ll be able to reduce the baking time.
I am a sweet potato pie person. But I made this last year and I loved it. Even my husband for whom I make an apple pie because he would not eat pumpkin pie, loved this pie. (Oh no, now I have to share…really it is that good. Guess I better make 2 pies this year.). Everyone loves it for breakfast too after Thanksgiving.
Because of some time limitations on Thanksgiving and the day before, I am wondering if I can make the crust this weekend and freeze it. CanI freeze it after the initial baking of the pie crust? Or do I roll it out and put it in the pie plate (rolling out takes a lot of time) andfreeze it. Or what do you suggest?
For the filling can I also make that in advance and at what point can I freeze or refrigerate the filling?
I never seem to be able to use up all the fresh ginger and herbs when I buy them fresh. Last year in the produce department, I found a company that has tubes of ginger which I used in the pie last year. Tasted like I had used fresh. The company, Gourmet Garden also has garlic, dill, basil, cilantro, etc in tubes. I use their garlic as well as the ginger. I freeze the tubes right after I use them, doubling freezer weight bags and removing as much air as possible. I just checked the ginger from last Thanksgiving. Just as good and fresh as when I first bought it. I thaw it just enough to get the amount of paste that I need. For the garlic, I have opened it an average of 1or 2 times a month. I buy it probably 2 x a year. I tasted the ginger today and it is as good as when I first opened them. I won’t try my luck with a second year. I will buy the Gourmet Garden ginger when I next need it.
Hi Maureen, You can freeze the crust, but I would freeze it after it is shaped into a disc. Although I suppose you could freeze it in the pie plate as well. If you make the filling in advance, I would only refrigerate it, not freeze it, and I would gently warm it before pouring it into the hot pie shell.
I’ve been using this recipe for years. Last year after being introduced to Hubbard squash I conducted a pie taste test challenge. Roasted sugar pie pumpkin vs roasted Hubbard squash purée. The Hubbard squash was the winner in my family. The flavor is a bit more delicate and almost gives a floral note. The roasted final product does give off a larger volume of liquid which must be drained off. Enter your trusty potato ricer. It does a fine job with a light hand. Also due to its large size you have a very large quantity of purée. I saved mine last year in a food saver vacuum sealed bag. Ready to start baking this years pies!
Hi!
Where I live we do not have candied yams, or yams at all. Can I use another ingredient to substitute? Or can I make it without them?
ThankS!
Hi Jessica, Do you have canned sweet potatoes? If so, I would use those.
Hi Michelle! We don’t, but I already made it, I instead roasted some sweet potatoes with a little maple syrup and olive oil, and then I cut those up and measured them to fit the recipe! It turned out great!! I plan on doing this recipe for a long time! Thanks!
For those of you who don’t want to buy a whole bottle of vodka: there are tiny bottles available – they’re called minis. Go to your local liquor store if your grocery store doesn’t carry that size.
Its perfect pumkin pie receipe that I have never made before!!!!!!! If you have a Vitamix blender, after simmering the potato/pumpkin mixture on the stove, blend in the vitamix and add the egg mixture. This eliminates the need to strain. This was the smoothest, tastiest pie I have ever made!
Hi! I’m just wondering can the vodka be substituted for a different liquor?
Thanks so much!
Hi Tina, What are you thinking of replacing it with?
I was hoping with something I already had in the house, didn’t want to buy a whole bottle for 2tbsps, we currently have a cinnamon whiskey, scotch, and a dairy based rum. Thanks so much!
you can buy one of those little bottles, like they serve on airplanes.
Hi Michelle!
How many days ahead( if any ) do you think I could make this pie?
Julie
Hi Julie, I usually make it the day before; I don’t think I would go much farther than that.
Michelle
This is the pie. You called them yams. If the vegetable was orange fleshed, it is indeed a sweet potatoes which are often labeled as “yams”. Yams are a very light colored flesh. Misnomer responsibility lies w Dept of Agriculture. Info confirmed doing search w Google “differance between yam and sweet potatoe”
Hi Michelle,
I love your site. I made this pie last year for Thanksgiving and it was terrific. I’m wondering have you ever tried making the filling in advance? I’m thinking of trying that for Thanksgiving this year.
Thanks,
Hannah
Hi Hannah, I have not tried making it in advance; if you do, let me know how it turns out!
My sister and I made your pumpkin pie & crust. It was very good. I might want to cut an egg out of the recipe because I did think it had an eggy taste. Otherwise, I did like the subtlety of the spices and the crust was tasty & crispy. Thank you for the recipe!
Can I use this recipe to make mini-pumpkin pie bites? My friend requested pumpkin pie for his birthday party, so I thought making them into small bites will allow everyone to have some. I’m just not sure if I need to convert the receipt in anyway. Thanks!
Hi Jessica, I think that could work, you would just need to really reduce the baking time.
That’s not just the best answer. It’s the bestest answer!
Nice Post..
If you are looking for pumpkin facts and information and want to learn about pumpkins you’ve come to the right place
This recipe is amazing. I am also not a pumpkin lover, but these were wonderful. I have now spoiled my kids. I made this pie before a holiday party and they loved them. At the party they served Costco pumpkin pie and all my kids disliked it saying they didn’t like pumpkin pie. They have good taste.
This is an amazing recipe. Thank you for sharing it! I made this pie for Thanksgiving and everyone LOVED it!!
First time making a pumpkin pie with a recipe other than my mom’s in five decades, and as much as I loved my mom’s, this is even better. It had a creamier texture – set, but just. Silken and lovely.
But I need to add a little something. If you stop after the initial cooking of the pumpkin, sweet potato, sugar, spices and salt and just chill it, you have the most magnificent pumpkin butter imaginable! Fabulous for spreading on toast, bagels, or English muffins. But why stop there? Mix 2 Tb into a bowl of softened vanilla ice cream, and you have pumpkin ice cream. Blend 3-4 Tb into a vanilla milkshake for a holiday treat. Spread between spice (or vanilla) cake layers as a surprise filling. Put in a pastry bag with a plain tip, jam it into the middle of a cupcake and fill until cupcake starts to expand. Top a cheesecake with it. Let your imagination go! The possibilities are endless.
Ask me how I know…Well, I confess that I made the recipe up to that point, and refrigerated it, to save a little time on Thanksgiving Day, intending to turn it into a pie by adding eggs and dairy later. That night, I saw it in the fridge and thought I should check it for spice, to see if I felt It needed additional ginger. It was so luscious that it was hard to stop, and I started dreaming up things to put it in. Of course, I had to start all over again so I wouldn’t have to explain to those at Thanksgiving who think not having pumpkin pie that day is sacrilege why I was responsible for a pie-less holiday. Pie was gorgeous, redolent of spices of the season, and the aforementioned texture was absolutely brilliant! So this recipe does double duty.
I make this every year at Thanksgiving! Every time I make it everyone loves it! My pregnant SIL actually asked me to make more this week because my husband ate most of the pie at Thanksgiving. I always end up with about a cup of extra filling though. I don’t mind, I bake it in a separate dish and eat it as is.
Question, the way this is phrased confused me:
“Reduce oven temperature to 300 degrees F and continue baking until edges of pie are set and the center looks firm but jiggles slightly (an instant-read thermometer inserted in the center should register 175 degrees F), 20 to 35 minutes longer.”
So after you get the read of 175 you cook longer? Or after 20-35 minutes you get a 175 read and your’e done?
For the record I have made this pie the last 2 years for Thanksgiving and Christmas (I always just eyeball the finish for giggle and beginning to brown edges) but I’m ALWAYS anxious about it setting, so if 175 is the golden temp I’d be thrilled.
This is the best pumkpin pie ever. I made 3 or 4 that I didn’t care for before this. My family is celiac, so we use Bob’s Red Mill Gluten Free Crust Mix, and just pre-bake the crust for 7-8 minutes and tent the tops so it doesn’t burn.
Hi Whitney, After 20-35 minutes you should reach 175 degrees and you’re done.
Hi Michelle.
I made this pumpkin pie for Thanksgiving and it was fabulous! The filling was rich and creamy and the crust was really flaky. I didn’t use vodka in the crust since I didn’t have any on hand but I was just wondering if there is a specific reason for including it in the recipe? I’ve never heard if a pie crust recipe that calls for vodka. Thx!
Hi Linda, The vodka is a trick that Cook’s Illustrated developed quite a few years ago. The vodka adds moisture without allowing gluten to develop (which water does)… the alcohol evaporates in the oven and leaves a wonderfully tender and flaky crust. It’s absolutely the best crust, and the only one I make now!
Thx for the info, Michelle! Your blog is fabulous! I also made the Brussels spouts dish with dried cranberries. That was great, too! And I can’t wait to try some of the Christmas dishes from yesterday’s posting!
This is the BEST pumpkin pie recipe I have ever made! Tip: If you have a Vitamix blender, after simmering the potato/pumpkin mixture on the stove, blend in the vitamix and add the egg mixture. This eliminates the need to strain. This was the smoothest, tastiest pie I have ever made!
oh it’s perfect .I like it very much :)
Hi! I’m seeking your reassurance before I begin making this for Thanksgiving. Does the filling yield enough to make a deep-dish pie? Based on #44’s comments, I should have the perfect amount, and all I will have to do is make more dough for the crust. Is this correct? I’d greatly appreciate verification and any tips you have for making this pie to fill a plate that is 9 inches in diameter and 2 inches deep, if possible. Thank you and happy Thanksgiving :D
Hi Melissa, Yes, you could absolutely do a deep dish pie with this; sometimes if my crust shrinks just a bit in a regular 9-inch pan, I end up having to waste some of the filling – it makes a lot!
Follow-up: My deep-dish version of the BEST pumpkin pie was a HUGE success. This is a fantastic recipe and will be the pie I make for Thanksgivings to come. Thanks to everyone for posting your own reviews of this amazing dessert, and to BEB for sharing what is now my new favorite pumpkin pie recipe!
I tried to make this myself- I’m a huge baker! But, I couldn’t seem to get it right. It turned into mush by the end of it. It was total mush in the oven and I cooked it for much longer than it said. I will have to try again because I’m sure I messed something up. Your recipes are always so great!
Is there anything I could use to substitute the candied yams. Sadly, candied yams havn’t made it to the West coast of Scotland yet.
Thanks.
Hi Klara, I think you could use cooked sweet potatoes or yams.
Thanks Michelle. I just found out that I need to go to Canada for work in two weeks. I’ll try to get to a good look around a Canadian supermarket and hope to find some candied yams (and other stuff) there.
Looking forward to trying out the recipe. I haven’t had pumpkin pie for about 12 years.
This is THE pumpkin pie recipe. My family begs for it and we weren’t pumpkin pie people until this. First year I made it I was too lazy to strain and it was OK. I strained the pumpkin mixture the next year and we got AWESOME pie. Some years I get extra, so I cook that in little ramekins so we can have a little treat before Thanksgiving.
Cooking the pumpkin and the yams you say helps with the moisture. That reminded me of the Cooks Illustrated trick for pumpkin cheesecake where you spread the pumpkin on a paper towell lined sheetpan and press out the moisture. Do you think you could do this for pumpkin pie and would it be worth it. I wouldn’t be cooking it, it’d be one or the other.
Hi Brian, I haven’t tried that trick, but Cook’s Illustrated is pretty thorough. My guess is that if they thought it would be useful for the pie, they would have included it in the process.
This would be a good mix of my sisters sweet potato pie and my moms pumpkin pie. My moms pie has brown sugar and molasses in it. Her spices are similar 1tsp cinnamon, 1/2tsp ginger and 1/4tsp nutmeg. Will have to try this.
Michelle,
I love your recipes. Last year I tried making my first pumpkin pie and it was a disaster. It was more custardy than pumpkiny and I’m not a fan of custard. Your pie looks smooth and silky. I love fresh sweet potatoes and that adds a lovely dimension. Can’t wait to try this one.
Annamaria
Fresh ginger and maple syrup!? This really is the perfect pumpkin pie recipe!
Yum. This may be what converts me to a pumpkin pie lover!
Love pumpkin pie and need to try this one. I make one small change to pumpkin pie, though. It’s one my mom used to do and the family loved it that way. We put a topping of roasted walnuts, chopped up, and brown sugar. Yes, it’s a bit sweet, but the addition of the crunch of the nuts and the sweetness of the brown sugar really tastes good! After the pie is baked but before it cools, you add the brown sugar and nuts (which have been mixed together) to the top of the pie so it’s covered and let it finish cooling. We also added a glob of whipping cream on top when serving. Yummmmmy!
I LOVE pumpkin pie and while this looks amazing I’ve never actually enjoyed one that wasn’t made following the tried and true can recipe lol. Pie crust on the other hand has never been my friend so I’m tempted to try yours, question though, what’s with the vodka? Is it really necessary? Thanks! I’m so glad I found your blog a few months ago, totally loving it! Congrats on your pregnancy, I just had my fifth baby, what a blessing!
Hi Sara, The vodka is a trick that Cook’s Illustrated developed quite a few years ago. The vodka adds moisture without allowing gluten to develop (which water does)… the alcohol evaporates in the oven and leaves a wonderfully tender and flaky crust. It’s absolutely the best crust, and the only one I make now!
Michelle, I have always used the Libby recipe but yours sure looks good too. I might just have to bake two this year and let the family decide. Too much pie around my house is never a problem and my son is bringing home a hungry classmate from college this year for Thanksgiving. I will let you know what the verdict is. As an aside, shared your blog with the nurse at the eye doctors. I think she is going to be hooked too!
This recipe sounds wonderful!! I’ve never had much luck at making pie crust, but I am willing to try this recipe. Why do you put Vodka in the crust recipe? Can’t wait to try it, I ever bought organic pumpkin this year. I have always used Libbys.
Hi Buffy, The vodka is a trick that Cook’s Illustrated developed quite a few years ago. The vodka adds moisture without allowing gluten to develop (which water does)… the alcohol evaporates in the oven and leaves a wonderfully tender and flaky crust.
I already left one comment about how awesome this was, but I must leave another. It holds up so well in the refrigerator! We have been eating on this pie several days now and it is just as good, if not better, than the day I baked.
If you are a pumpkin pie lover, you must bake this pie!
Baking in the oven right now. LOVE the recipe and excited for the turnout. My son LOVES pumpkin pie but hates my home baked ones. I just found this recipe and I am determined to make a pie that rivals the store bought! Hopefully we have a winner! Thank you.
It’s a keeper!!! I made this for Thanksgiving ’13 and was very happy with the results. I used my deep pie dish, which was perfect for the amount of custard but the next time I will make more crust. The custard was silky and the taste was perfectly pumpkin and spiced. I did have to cook mine a bit longer than the recipe called for. I will make this again for sure. I think I will go have a slice now.
Thank you BEB for the recipe. ;)
Made this for the third year in a row and it was awesome! Baked two of the pies at the same time so it took a little longer. Taking the filling temperature was genius and they turned out perfect. So grateful you pick the best recipes despite my cookbook hoarding problem, I go to your website first.
I actually tried this pie the other day! However, I’m not sure I cooked it through….I followed the instructions but the pieces were waaaay different than any pumpkin pie I’ve ever made. It wasn’t firm at all, more like a mouse…soupy…thing. Is that just how it is? The flavor however was just awesome!
Hi Rachel, It definitely should not be soupy; it should have the consistency of a pumpkin pie – very custard-like. You may have not baked it long enough.
Hmmmm…so it should be as firm as normal pumpkin pie? If so then that’s probably what happened. Thanks!
Yes, definitely as firm as normal pumpkin pie. You’re welcome!
I made this recipe, and although the flavor was great, I must have made a mistake because the texture/bake was not. I ended up baking it for over an hour at 300 and the middle never set. :( Any ideas on what to do next time to avoid this?
I made this pumpkin pie almost entirely as you instructed. I didn’t have any canned sweet potatoes, but I did have sweet potatoes so I roasted them and (2 smallish) and put those instead. It turned out wonderful!!! It’s not too overly sweet, (at least mine wasn’t) has a good consistency and the spices compliment each other. After many pumpkin pie failed attempts, this one is a keeper!
Hi, just a quick question, I’ve never come across tinned pumpkin or sweet potato where I live, so if just actual whole fresh pumpkin/sweet potato was all that was available, any ideas what would need to be done to it to make it resemble what’s required for the recipe?
Hi Eilidh, You could Google how to make fresh pumpkin puree and use that. As for the sweet potato, it does call for candied, which means that they are canned in a sugar syrup. I’m sure there are some instructions online about how to do that as well. I’ve never done either, so unfortunately I am not much help!
Can I use ground ginger instead of fresh and if so how much would I use?
Hi Laura, Fresh ginger and ground ginger have very different flavors, but if you decide to go ahead with ground, I would use just 1/8 teaspoon.
Thank you
Question about canned candied yams. I’m in an American ex-pat in Australia, and I have to order canned yams from the states. Just to ensure I’m doing this right….are canned candied yams just canned sweet potatoes in syrup? That’s the only thing I can get shipped here! Thanks for the great looking recipe!
Hi Natasha, Yes, you’re right on – canned sweet potatoes in syrup are used for candied yams. Enjoy!
this is really similiar to smitten kitchen’s recipe…hmm
Yes, it is. If you look at the headnote on Deb’s recipe and the footnote on mine, you’ll see that we both used the same recipe from Cook’s Illustrated’s November 2008 issue. This would be exactly why they are really similar.
I made 2 pies using this recipe for Thanksgiving this year and they turned out great (plus I used your pie crust recipe as well). I used fresh pumpkin from a pie pumpkin that I steamed so I was nervous that the texture would be different but it turned out perfect! Thanks for the recipe!
If I made it I would probably use a bit less whip cream just because I’d probably make a mess with it.
Saw this on Nadia’s blog and had to come and check out the recipe. Awesome!
Hi from all the way in Trinidad and Tobago!
I’ve tried so many of your recipes and always received great reviews.
I’d love to try this one, (we don’t have Thanksgiving here) for Christmas,one thing though we don’t have the pumpkin in a can..how much cups of pumpkin puree would be needed to substitute for this?
Hi Ryan, You would use the same amount of pumpkin puree, but make sure to squeeze out any extra moisture.
Made this for Christmas dessert. Haven’t tasted it yet but this produced enough filling for two, not one, pie. Sadly, I didn’t plan for two and will have to keep the filling in the fridge overnight. We’ll see how it turns out tomorrow. Who knows, overnight in the fridge may give the flavors more time to blend.
Also, instead of straining for lumps, I moved the hot pumpkin filling to a bowl and added a cup of the egg/milk mixture a cup at a time using an immersion blender to smooth out the lumps. Then I whisked in the rest of the egg mixture. Worked perfectly. No lumps.
Just made a couple of times this last weekend — perfect pumpkin custard pie! Except that I roasted and then pureed the pumpkin and sweet potato and reduced the ginger by half. Did not cook again on stove and baked at 325 for 70 mins instead of 300 for 25-30mins. Definitely need to blind bake crust and cool completely.
Thanks for the tips on your alterations! Glad you loved the pie!
I made this pie twice for two different thanksgiving celebrations. Everyone loved it, and I have a new favorite too. Thanks!
Yay! Hope you had a wonderful Thanksgiving!
i made this pumpkin pie earlier in the week, and it was simply amazing. it was the best pumpkin pie i’ve ever had. thank you SO much for sharing the recipe!
You are welcome! I agree – I’m not a huge pumpkin pie fan and this one converted me – it’s fab!
Yams! That’s brilliant! I actually got my hands on a sugar pie pumpkin last night. Yay. Took 3 markets, but found one. Your pumpkin pie looks delicious. That one slice with whipped cream just screams “eat me!”
Oh my! This pumpkin pie might rival Grandma’s recipe! I can’t wait to try your recipe. (Your photos are beautiful too!)
I was set on making Libby’s Famous Pumpkin Pie but after seeing your recipe I think I’m going to have to try this! Looks great!
Those are great tips! They will definitely be useful=)
I love, love, LOVE pumpkin pie! The addition of candied yams is a great idea!
I just roasted and pureed a pumpkin today, so I’m ready to make some pies! Yours looks soooooo yummy……I am trying to wait until Thanksgiving to make one, but that one looks so good, I may not be able to wait that long, LOL. I am gonna try your recipe, sounds delish, thanks for sharing!
Pumpkin pie is definitlely a staple for Thanksgiving dinner. My mother-in-law is making all the pumpkin pies this year, but I might try to sneak one of these bad boys in {Desperate Housewives style}. Thanks a bunch!
I consider myself a pumpkin pie connoisseur…yet I got some good tips from you I’ll try. Thanks!
I am a pumpkin pie fan, and I’ve been trying to decide what pie to bring on Thanksgiving. I think you sold me!
I’m with you on the pumpkin pie. I eat it for tradition’s sake, but if whipped cream weren’t involved I probably wouldn’t! I’ll have to give this one a try with the yam’s and make my own crust. That does make all the difference, doesn’t it?
Thanks for sharing!
It’s not Thanksgiving without pumpkin pie, at least for me. Your notes and tweaks make perfect sense. Makes me wonder why I never tried some of them before. I can’t wait to try your version. It sounds fantastic, and the photos are gorgeous!
My husband is not a big fan of pumpkin but I certainly am! Your pie looks amazing. Hoping you have a wonderful Thanksgiving :)
Thank you Paula, wishing you a wonderful holiday as well!
I love all your healthy substitutions! Your pumpkin pie looks absolutely delicious!!
I like pumpkin, but believe it or not, pumpkin doesn’t make a regular appearance at Thanksgiving in my family (or my husband’s side of the family). Maybe it’s a regional or cultural thing? Our families prefer sweet potatoes in all forms, so I bookmarked this recipe hoping I can encourage them to try it because it technically includes their beloved sweet potato!
so yummy!!!! :D
Your tweaks sound fantastic! I adore pumpkin pie – though I usually make pumpkin tarts or pumpkin puddings – and I usually use other winter squash instead, since there are much richer better tasting ones out there. I’ve added yams in there too – they rock. I guess they’re not really pumpkin pies then! Yours sounds really delicious – beautiful too – thanks for sharing this wonderful inspiring recipe. :)
I normally don’t like pumpkin pie, but I am pretty sure I could devour this piece!
I love the adaptations! I sometimes think I’m in the kitchen so much on Thanksgiving anyway, a little extra time spent on perfecting the pie won’t matter :) Thanks for the updated recipe!
Gorgeous photos! My mom makes fantastic pumpkin pie… from the recipe on the back of the can of pumpkin. For years I thought it was a secret family recipe. It’s so tasty and familiar, though, I’m not sure that I am willing to break this tradition. :-)
I’m right with you on the pumpkin pie thing — I’m personally not one for it, but it’s a must to serve at Thanksgiving. I think I’ll try out this recipe this year and become a convert! :)
wow, your pumpkin pie looks beautiful, and i’m sure it tastes wonderful too! pumpkin pie is my favorite, and this version looks absolutely fabulous!
Pumpkin pie is my favorite pie of the season!
Your pictures are breathtaking!
can I just say how much I LOVE pumpkin pie! And the good news (or bad, depending on how you look at it) is that my husband hates it so when I make one I get to eat the whole thing! And this looks like a great recipe to try!
your pie looks so pretty, i like the idea of adding sweet potatoes
I’m a big fan of pumpkin pie. I’ve never added yams before though. I’ll try this recipe next time :)
Truth be told, I’ve always thought store bought pumpkin pies were far better tasting than any homemade one. I’m definitely willing to try this though because I feel like buying the pie is cheating. Thanks for all the great recipes! =]
as weird as it sounds, I never made pumpkin pie for Thanksgiving, to finish my confession I rarely make pies, unless i have a store bought crust (hate making it)
your pie looks so delicious, you make it sounds like it’s a piece of cake
I’ll try soon your pie crust and if it’s a success I’ll make the filling too, if not I’ll but the crust and make the filling :d