Your search for The Best Pumpkin Pie recipe ends here. Adapted from America’s Test Kitchen, we use an unexpected secret ingredient that makes this pie outstanding.
In This Article
Why This Recipe Stands Out
Freshly baked pie is an essential for Thanksgiving dessert and we’ve got you covered with this recipe. Trust us when we say this is The Best Pumpkin Pie we’ve tasted! Here are some things you’ll love about this recipe:
- Texture: This pumpkin pie’s filling is exactly what we look for: thick, velvety, rich, and smooth.
- Flavors: As if pumpkin pie isn’t already autumn enough, this recipe adds warm fall spices and maple syrup.
- Secret Ingredient: This recipe uses canned sweet yams in addition to the pumpkin to add even more sweet autumn flavor and to make the texture even creamier.
- Pure Ingredients: Only pure, whole ingredients go into this recipe setting it far above store-bought pie.
- Make in Advance: This perfect pumpkin pie recipe can easily be made ahead of time. Simply chill and serve.
- Best Crust: If you choose to make your crust from scratch (which we highly recommend) you’ll have the most flaky, buttery crust that will make your mouth water!
- Heavy Cream – Heavy cream helps keep the filling super smooth and rich after baking.
- Whole Milk – Instead of using 2 cups of heavy cream we stick with 1 cup each of heavy cream and whole milk to keep the texture creamy, but not too thick.
- Eggs – Eggs and egg yolks help bring that rich, custardy texture to the filling and help the pie set properly.
- Pumpkin Puree – Pumpkin is obviously the star of the dish. Make sure to choose 100% pure pumpkin puree and not pumpkin pie filling for this recipe.
- Canned Sweet Yams – Our secret ingredient, canned sweet yams, compliments the pumpkin and makes a creamier texture.
- Pure Maple Syrup – In addition to the sugar, we add 1/4 cup of pure maple syrup. It pairs wonderfully with the pumpkin and spices!
- Fall Spices – Nutmeg, cinnamon, and ginger add that warm, spiced goodness to this pumpkin pie.
- Crust – While you can absolutely use a pre-made crust for this recipe, we highly recommend this buttery, flaky crust recipe for this pie.
Substitutions And Variations
The Best Pumpkin Pie is also versatile! Take a look at these substitution ideas as well as some toppings we think would be amazing:
- Streusel Topping: If you love streusel, you’ll want to try this Streusel Pumpkin Pie Recipe.
- Gluten Free: This pie recipe can super easily be made gluten free by simply substituting your favorite gluten free pie crust recipe or buying one pre-made.
- Ice Cream: Nothing beats a scoop of ice cream next to a freshly baked slice of pie! Try pairing this Creamy Vanilla Bean Ice Cream or this Egg Free Vanilla Ice Cream with the Best Pumpkin Pie.
- Toppings: If you’re not messing around with this pie we think you should definitely add some of this Stabilized Whipped Cream as a garnish along with a little sprinkle of pumpkin pie spice or cinnamon. For a serious sweet tooth, try drizzling this decadent 4-Ingredient Salted Caramel Sauce over slices.
- Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack. In a large bowl, whisk cream, milk, eggs, egg yolks, and vanilla together. Set aside.
- In a large, heavy pan, combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt. Bring to low boil. Simmer and stir while mashing yams with a fork until mixture is smooth.
- Remove pan from heat and whisk in cream mixture until fully incorporated.
- Place prepared pie crust in the pie plate fluting edges as desired. Pour pumpkin filling into the crust and bake for 10 minutes. Then reduce heat to 300F and bake until pie is set.
- Remove from oven and let cool completely to room temperature before serving or chilling.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
This pumpkin pie recipe, similar to many of our favorite dessert recipes, can easily be made in advance or prepped ahead in a few ways:
- The Crust: Of course, there’s always the option of using a pre-made crust for this recipe, but you can also chill the homemade crust in an airtight container in the fridge for a few days before using. Just let it come to room temperature before trying to work with it.
- A Day in Advance: Since you need to wait for the pie to completely cool before digging in, you can absolutely take advantage of this and make pumpkin pie a day in advance and then chill in the fridge overnight.
- Freeze: Pumpkin pie freezes well. So, if you want to make this pie further in advance, simply freeze the pie whole (wrapped in plastic wrap) or freeze slices on a baking sheet until hard and then wrap the individual slices. Completely thaw pie at room temperature or in the fridge before enjoying.
Commonly Asked Questions
Store finished pumpkin pie in an airtight container in the fridge for 3 to 4 days. You can also freeze it for up to one month. Freeze it whole in a freezer-safe container wrapped in plastic wrap or freeze slices individually by freezing on a baking tray until hard then wrapping in plastic wrap and freezing until ready to eat.
One of the best ways to ensure your pie doesn’t get a big crack down the center is not over-baking it. Pumpkin pie filling should be mostly firm, but still jiggle a bit in the middle when fresh out of the oven. If you’re concerned about cooking it perfectly, feel free to use a food thermometer. The center should read 175F. We also cook this pie low and slow to prevent cracking due to sudden heat changes.
Yes! You actually want the pie to jiggle a bit in the center fresh out of the oven. It will harden as it cools.
Using a preheated baking sheet will help the crust on the bottom cook faster preventing it from getting soggy. Also, the baking sheet makes for easier cleanup if you have any spills in the oven.
We recommend using canned pumpkin, as the texture and consistency will be perfectly suited for this pie, but you can definitely use fresh pumpkin puree as well.
Pumpkin pie filling usually contains added sugar and spices, while pumpkin puree is plain pumpkin, with nothing else added. For this pumpkin pie recipe, use plain pumpkin puree.
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The Best Pumpkin Pie
- Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.
- In a large bowl, whisk cream, milk, eggs, yolks, and vanilla together; set aside.
- In a large, heavy pan (not nonstick): combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt. Bring to low boil over medium heat, 5-7 min. Continue simmering and stirring constantly while mashing yams against sides of pot with a fork until mixture is thick and smooth (10-15 min.)
- Remove pan from heat. Whisk in cream mixture until fully incorporated and smooth without clumps.
- Place prepared pie crust in a deep dish 9-inch pie plate. Flute edges as desired. Remove heated baking sheet from oven; carefully place pie on the preheated baking sheet. Pour the filling into the crust, and bake for 10 minutes at 400° F. Without taking the pie out of the oven, reduce the heat to 300° F, and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175° F), 45-55 minutes longer. The center may look firm but jiggle slightly; it will firm upon cooling. *Actual cook time depends on your specific oven.
- Transfer to wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, at least 3 hours depending on room temp. Cut into wedges and serve at room temperature or chilled with whipped cream.
- Actual bake time will vary, depending on oven.
- Be sure to give this pie plenty of time to cool at moderate room temp or chill in fridge to allow it to fully set.
- Top the Best Pumpkin Pie with this Stabilized Whipped Cream or drizzle with this 4-Ingredient Salted Caramel Sauce.
- If you enjoyed this recipe, come back and give it a rating. We ❤️ hearing from you!
Nutrition (per serving)
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