This classic pumpkin pie features a velvety, warmly spiced filling baked in a flaky crust. With a simple method and one easy tip to prevent cracking, it’s a reliable, holiday-ready dessert you can make with confidence.
I don’t say this lightly: this pumpkin pie is perfect. I tested it eight times to get the flavor tasting like pure Thanksgiving, and the texture smooth, silky, and beautifully set every single time. If pumpkin pie feels intimidating, don’t worry — this recipe is truly foolproof, with a simple method and one easy tip (shared below) to help prevent the dreaded crack on top.
The filling is warmly spiced with cinnamon, nutmeg, ginger, clove, and a touch of black pepper (trust me!) for that classic fall flavor, balanced and cozy without being overpowering. Pour it into my butter and shortening pie crust , and you’ve got a holiday dessert that’s reliable, sliceable, and guaranteed to steal the show at any fall gathering.
How to prevent a crack in your pumpkin pie
First off … if a crack develops as your pie cools, DON’T WORRY! Honestly, it’s no big deal and the pie will taste just as good. If you’d like, you can hide the crack with some of the cutout decorations you make with the pie dough or dollop on some whipping cream when you serve it.
But the reason pumpkin pie cracks is because it is overcooked. So to prevent cracks, you need to avoid overcooking the pie. When it is fully cooked, the filling will be firm 2-inches around the edge and the middle 4 inches or so will still have a pretty decent jiggle when you wiggle the pan. Once the pie cools, that middle jiggle will firm up.
Store and freeze
Store: While I’ve always left pumpkin pie on my counter (and eat it within a few days), the FDA recommends refrigerating it because it’s made with eggs and dairy.
Freeze: Pumpkin pie freezes well, which is great if you want to save some for later. To freeze it, let it cool completely. Wrap it tightly, then place it in a freezer-safe container. It can be frozen for 1-2 months; just thaw it out in the fridge the day before you want to enjoy it.
The Best Pumpkin Pie (the only recipe you need!)
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Ingredients
- ▢ 1 pie dough
- ▢ ½ cup packed brown sugar
- ▢ ¼ cup granulated sugar
- ▢ 1 tablespoon all-purpose flour
- ▢ 2 teaspoons pumpkin pie spice (see notes)
- ▢ ½ teaspoon sea salt
- ▢ ¼ teaspoon black pepper (see notes)
- ▢ 1 15-ounce can of pureed pumpkin (see notes)
- ▢ ¾ cup whipping cream
- ▢ 1 tablespoon vanilla
- ▢ 3 large eggs
Instructions
- Roll out the pie dough on a lightly floured piece of parchment paper so the crust is 2 inches larger than your pie plate. 1 pie dough
- Carefully transfer the dough to the pie pan, trim the excess dough with scissors, and crimp the edges. Use a fork to poke several holes in the bottom of the crust. Put the pie in your fridge for at least 30 minutes, until the dough is firm.
- Position a rack in the middle of your oven and preheat to 375 degrees Fahrenheit . Press the parchment paper you used to roll the dough into the pie, then add pie weights – dried beans or rice work well, too. Bake for 15 minutes, until the edges of the pie are firm.
- Remove the parchment paper and pie weights and then put the pie back into the oven for another 10-12 minutes, until the bottom is firm and light brown. Reduce the oven temperature to 350 degrees Fahrenheit .
- In a medium mixing bowl, whisk the brown sugar, granulated sugar, flour, pumpkin pie spice, salt, and pepper. ½ cup packed brown sugar, 1 tablespoon all-purpose flour, 2 teaspoons pumpkin pie spice, ½ teaspoon sea salt
- In a large mixing bowl, whisk the pumpkin puree, whipping cream, vanilla, and eggs. Add the dry ingredients and whisk until the filling is smooth. 1 15-ounce can of pureed pumpkin, ¾ cup whipping cream, 1 tablespoon vanilla, 3 large eggs, ¼ teaspoon black pepper
- Brush the rim of the pie crust with an egg wash and sprinkle with sugar – see notes. Pour the filling into the par-baked crust and smooth down the top. If there are any bubbles in the filling, gently tap the pan on your counter to remove them.
- Bake the pie for 55-60 minutes, until the edges are set and slightly puffed and the center 4 inches are slightly jiggly – it will look underdone. Keep an eye on the pie while it bakes and if the crust is browning too quickly, add a pie shield or cover the edge with a thin piece of aluminum foil.
- Place the pie on a cooling rack and let it cool completely (3-4 hours minimum) before decorating or slicing it.
Pumpkin Decorations
- Roll the extra pie dough ⅛ inch thick and cut out the shapes you want. Place the cutouts on a baking sheet, brush them lightly with egg wash, and sprinkle them with a little sugar. Refrigerate them until you’re ready to bake them.
- Bake the decorations at 350 degrees Fahrenheit for 15-30 minutes, until they are golden brown. The time varies widely depending on how thin/thick you roll the dough. Check them after 15 minutes and then every 5 minutes until they are golden. Let them cool before using them to decorate the pie.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More pumpkin desserts
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The Best Pumpkin Pie (the only recipe you need!)
Ingredients
- 1 pie dough
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons pumpkin pie spice , see notes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper , see notes
- 1 15-ounce can of pureed pumpkin , see notes
- ¾ cup whipping cream
- 1 tablespoon vanilla
- 3 large eggs
Instructions
- Roll out the pie dough on a lightly floured piece of parchment paper so the crust is 2 inches larger than your pie plate. 1 pie dough
- Carefully transfer the dough to the pie pan, trim the excess dough with scissors, and crimp the edges. Use a fork to poke several holes in the bottom of the crust. Put the pie in your fridge for at least 30 minutes, until the dough is firm.
- Position a rack in the middle of your oven and preheat to 375 degrees Fahrenheit . Press the parchment paper you used to roll the dough into the pie, then add pie weights - dried beans or rice work well, too. Bake for 15 minutes, until the edges of the pie are firm.
- Remove the parchment paper and pie weights and then put the pie back into the oven for another 10-12 minutes, until the bottom is firm and light brown. Reduce the oven temperature to 350 degrees Fahrenheit .
- In a medium mixing bowl, whisk the brown sugar, granulated sugar, flour, pumpkin pie spice, salt, and pepper. ½ cup packed brown sugar, 1 tablespoon all-purpose flour, 2 teaspoons pumpkin pie spice, ½ teaspoon sea salt
- In a large mixing bowl, whisk the pumpkin puree, whipping cream, vanilla, and eggs. Add the dry ingredients and whisk until the filling is smooth. 1 15-ounce can of pureed pumpkin, ¾ cup whipping cream, 1 tablespoon vanilla, 3 large eggs, ¼ teaspoon black pepper
- Brush the rim of the pie crust with an egg wash and sprinkle with sugar - see notes. Pour the filling into the par-baked crust and smooth down the top. If there are any bubbles in the filling, gently tap the pan on your counter to remove them.
- Bake the pie for 55-60 minutes, until the edges are set and slightly puffed and the center 4 inches are slightly jiggly - it will look underdone. Keep an eye on the pie while it bakes and if the crust is browning too quickly, add a pie shield or cover the edge with a thin piece of aluminum foil.
- Place the pie on a cooling rack and let it cool completely (3-4 hours minimum) before decorating or slicing it.
Pumpkin Decorations
- Roll the extra pie dough ⅛ inch thick and cut out the shapes you want. Place the cutouts on a baking sheet, brush them lightly with egg wash, and sprinkle them with a little sugar. Refrigerate them until you’re ready to bake them.
- Bake the decorations at 350 degrees Fahrenheit for 15-30 minutes, until they are golden brown. The time varies widely depending on how thin/thick you roll the dough. Check them after 15 minutes and then every 5 minutes until they are golden. Let them cool before using them to decorate the pie.
