This pumpkin pie recipe has converted more than a few pumpkin pie skeptics. It’s the kind of Thanksgiving dessert readers return to year after year—and not just on the holiday. The filling is silky and rich, deftly spiced with cinnamon, ginger, nutmeg, and cloves, and tastes unmistakably of pumpkin.
Sweetened condensed milk and a splash of heavy cream give the custard its velvety texture, while maple syrup and vanilla add depth. We use canned pumpkin purée (Libby’s is our pick) for its consistent texture and concentrated flavor. A blind-baked crust, finished with an egg wash, keeps things crisp underneath all that creamy filling.
The trickiest part is knowing when to stop baking. Look for slightly puffed, set edges and a center that still jiggles gently, like Jell-O. The filling will firm up as the pie cools, giving you smooth, custardy slices. Serve with a generous dollop of whipped cream.
Make it the finale in a classic Thanksgiving feast →
Pumpkin pie FAQ
Can I use a store-bought pie crust?
Sure. We tested this very filling in several store-bought pie crusts, with good results. Use an unbaked 9" pie shell and blind-bake it according to the package instructions before adding the filling. Packaged crusts may bake faster than homemade dough, so don’t automatically follow the crust-baking times in this recipe.
Do I need two cans of pumpkin purée?
Yes. This recipe calls for 2 cups unsweetened pumpkin purée. A standard 15-oz. can contains about 1¾ cups, so you’ll need to open a second can. Save the leftovers for another of our favorite pumpkin purée recipes. And be sure you’re buying plain pumpkin purée, not canned pumpkin pie filling, which already contains sugar and spices.
How far ahead can I make pumpkin pie?
Bake the pie up to a day ahead, let it cool completely, then wrap and refrigerate until you’re ready to serve. For longer-term planning, you can freeze the baked pie for up to 3 months.
Recipe information
Total Time
2 hours (plus 4 hours 30 minutes for chilling)
Yield
Makes one 9" pie
Ingredients
1
3
1
⅓
1
¾
½
¼
¼
2
⅔
⅓
2
2
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Roll out 1 disk 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 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°. Lightly beat 1 large egg, room temperature, in a small bowl just to blend, then brush over inside of crust (not the crimped edges) 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°. Lightly beat 1 large egg yolk, room temperature, and remaining 2 large eggs, room temperature, in a clean small bowl just to blend. 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 egg mixture, 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.
Editor’s note: This recipe was first published in November 2016; it has been updated for style. Head this way for more of our favorite Thanksgiving pies →