Skip to content

The Best Pumpkin Pie Recipe (Surprise Ingredient)

Your search for the Best Pumpkin Pie Recipe ends here. This is hands-down the best pumpkin pie recipe adapted from America’s Test Kitchen. You have to taste it for yourself.

best pumpkin pie recipe, america's test kitchen pumpkin pie

Pumpkin Pie

Happy Halloween, Friends.

So I promised we’d be back to all things pumpkin this week, and I’m here to deliver on that. Never break a promise 😉

We’re doing it Go Big or Go Home style with today’s recipe – we’re Going Big, of course. You’ve already loved on these pumpkin snickerdoodles and pumpkin pie coffeecake (huzzah, pumpkin for breakfast!)

Today we’re going back to the classics: pumpkin pie. Actually, the best pumpkin pie recipe that’s been kitchen tested and re-tested.

Everyone’s got a favorite pumpkin pie recipe. We’ve devoured our share of pumpkin pies, from restaurants to bakeries to homemade pies. We’ve baked more than our share of pies.

We’re here to confirm that this mouthwatering version adapted from American’s Test Kitchen is indeed the best pumpkin pie recipe ever…

Combined Ingredients of Pumpkin Pie

Pumpkin Pie Surprise Ingredient

We start off with all the goodness of pure, whole ingredients like milk, cream, eggs, vanilla, and of course plenty of pumpkin.

As always, we’re not shy with the autumn spices. Pour in the maple syrup and sprinkle on the cinnamon, nutmeg, and ginger. Guaranteed, your house will smell simply delicious.

The surprise ingredient here is the inclusion of canned sweet yams. For reals and really. It helps create a wonderfully balanced texture and flavor that can’t be beat. You’ll pretty much go half-half with the pumpkin and yams. The result is nothing short of marvelous.

The only thing is, as with most pies: you have to let it cool completely to fully set. Yes, that means people can’t dig in when they see your perfect pumpkin pie coming out of the oven. Stand your ground and make them wait until your pie has fully cooled and set. Once it’s at room temp, you can keep it chilled until ready to serve.

best pumpkin pie recipe, america's test kitchen pumpkin pie

Why you’ll love this pie

  • It’s thick, velvety, rich, and smooth
  • It’s loaded with plenty of fall spices so every bite is bursting with flavor
  • The yams provide a boost of flavor and texture that can’t be beat
  • Only pure, whole ingredients go into this pie
  • You can make this perfect pumpkin pie ahead of time; just chill and serve
  • The flaky butter crust is incredible.

Here’s to Going Big with a thick slice of luscious, smooth, velvety best pumpkin pie.

With flaky, tender, all-butter crust if you dare. Enjoy.

You’ll Probably like this, too:

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Pumpkin Pie with Frosting

The Best Pumpkin Pie Recipe

4.77 from 38 ratings
Your search for the Best Pumpkin Pie Recipe ends here. This is hands-down the best pumpkin pie recipe adapted from America's Test Kitchen. You have to taste it for yourself.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings (1 deep dish, 9" pie)
Author: Amy Dong



  • 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.


As always, actual cook time depends on your 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.

Nutrition (per serving)

Calories: 306kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 200mg | Potassium: 488mg | Fiber: 3g | Sugar: 18g | Vitamin A: 6327IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 1mg
Course: Dessert
Cuisine: American
Method: baking

Kitchen Stuff We Love:

All the Pretty Pumpkins:

  1. The BEST ever New York Style Pumpkin Cheesecake – they’ll claim it’s better than restaurants!

A Slice of Pumpkin Pie with Frosting

2. Pumpkin Pasties (Hand Pies) – these aren’t just for Potter fans.

Pumpkin Hand Pies

3. Autumn Pumpkin Cornbread – such a great twist on an old favorite.

Pumpkin Cornbread with Melted Butter

4. Pumpkin Spice Trifle – easy and feeds a huge crowd!

Pumpkin Spice Trifle with Whipped Cream

Add a comment

Recipe Rating


    • Leta Whipple
    • 5 stars

    I made this wonderful pumpkin pie recipe again this year and it was perfection. I cooked a whole fresh sugar pumpkin, which made about three cups of pureed pumpkin. I cooked a yam and put it in the food processor with the pumpkin until it was smooth. I used a ginger snap crust and instead of 2/3 cup sugar I added 1/3 cup sugar and 1/3 cup coconut sugar as well as the maple syrup. Since I used a regular sized pie pan I had a lot of filling left over and I baked it in a small stoneware pan and had the most delicious custard ever.
    My son sent me a note after Thanksgiving and this is what he said…..

    “Everyone, including all my kids, loved your pumpkin pie – preferred it over the Costco one, and it wasn’t even close. Good job, Mom!”

    I would post a picture if there were a way to do it ☺️

      • chewoutloud

      Awww, that’s the best kind of compliment from your grown son to you

    • Colleen
    • 5 stars

    We loved this pie last year and I will be making it again this year. The yam really makes it special. Thanks for sharing this great recipe!

    • Leslie
    • 5 stars

    Everyone needs a classic pumpkin pie recipe to keep on hand! This is definitely that recipe! I love the addition of the yams. Perfect!

    • Addie
    • 5 stars

    This pumpkin pie is so cozy and delicious! Perfect for Thanksgiving and Christmas too!

    • Oscar
    • 5 stars

    You are right, this is the best pumpkin pie recipe. Everyone wanted seconds. Great recipe.

    • Claire

    Can you substitute pumpkin for the yams? I don’t have any on hand and the store is a madhouse!

      • chewoutloud

      Yes, you can. Happy thanksgiving!

    • Jo
    • 5 stars

    One can never have too many pumpkin pies. What a amazing way to celebrate pumpkins. That pie is absolutely delicious looking and very tempting.

    • Sharon
    • 5 stars

    This pumpkin pie looks so good but I really think the surprise ingredients, yams, make it so unique.

    • Eden
    • 5 stars

    The sweet yams were such a hit! I loved this recipe and will be making it again this Thanksgiving!

      • chewoutloud

      So awesome, Eden!!

    • Elaine
    • 5 stars

    And so be it! I’ve spent so much time looking for a great pumpkin pie recipe that I think I have found it. Love how nice it looks, and that texture is simply amazing! I HAVE to taste it for myself! 🙂

    • Mama Maggie’s Kitchen
    • 5 stars

    This is indeed one of the best Pumpkin Pie Recipes I have seen. Looks really delicious and full of wonderful flavors. I can’t wait to go to my kitchen. My son will love this.

    • Tammy
    • 5 stars

    That is a fabulous idea and I’m definitely going to have to try it this year 😀 I love yam pie as well too! Looks lovely!

    • Veronika
    • 5 stars

    My husband is a big fan of pumpkin pies! Your pie looks so beautiful and tasty, I will try to make it next week!

    • Loreto and Nicoletta Nardelli
    • 5 stars

    That secret ingredient really gives this pumpkin pie and amazing texture and I bet flavor! Yams, who would have thought! The crust looks beautifully flaky and that filling is velvety and irresistible!

      • chewoutloud

      I know, right? 🙂

    • Ben
    • 5 stars

    I’ve never heard of putting yams in pumpkin pie, but it seems like pure genius to me. I can see how those two would work well together.

      • chewoutloud

      I know! I had never thought of yams before, but it works so so well!

    • Amanda
    • 5 stars

    I love that this pumpkin pie uses sweet yams! It gives it a little something special extra than your typical pumpkin pie. Great recipe!

      • chewoutloud

      Thank you, Amanda!

    • Lindsay

    I can only find canned sweet yams in syrup – is that what this recipe calls for?

      • chewoutloud

      Lindsay – The recipe calls for 100% pure pumpkin puree. You should be able to find it at most grocery stores, esp this time of year. Hope that helps! You’ll love this pie! 🙂

    • Beola Lawal

    This looks so amazingly good, I love how awesome it turned out. I will try to make this for my family as soon as possible.

      • chewoutloud

      It’s seriously amazing pie 🙂

    • Megan
    • 5 stars

    This pumpkin pie looks amazing (I haven’t tried pumpkin pie before) but I’m definitely gonna try these recipe over the weekend.

      • chewoutloud

      Yay, hope you love it, Megan 🙂

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week