When it comes to the Thanksgiving dessert table, there is one undisputed king: a classic, from-scratch Pumpkin Pie. That perfect, iconic slice of creamy, warmly spiced pumpkin custard nestled in a flaky, buttery crust is the very taste of the holiday season. This is your ultimate guide to creating that perfect dessert, with all the simple secrets to a silky-smooth, crack-free filling and a crisp crust that will never, ever be soggy.
This isn’t just another pumpkin pie recipe; it’s a complete masterclass in the foundational techniques that guarantee a flawless result. We’ll show you how to create a wonderfully flaky, from-scratch pie crust and why the professional technique of blind-baking is the non-negotiable secret to a perfectly crisp base. The filling is a rich, deeply spiced custard that bakes up beautifully every single time. Get ready to bake the best, most impressive pumpkin pie of your life.
Table of Contents
Table of Contents
Recipe Overview: The Quintessential Thanksgiving Dessert
What makes this Pumpkin Pie recipe truly “the best” is its foolproof, technique-driven approach that solves all the common pie-baking pitfalls. The homemade pie crust, made with a classic blend of both butter for flavor and shortening for ultimate flakiness, is wonderfully tender. The brilliant method of fully blind-baking the crust before adding the filling is the number one secret to a crisp bottom that can stand up to the wet custard. The filling itself is a simple, one-bowl wonder, rich with dark brown sugar and a perfect blend of classic fall spices.
| Metric | Time / Level |
| Total Time | 4 hours (includes chilling and cooling) |
| Active Prep Time | 40 minutes |
| Difficulty Level | Intermediate |
| Servings | 8 slices |
The Essential Ingredients for a Perfect Pie
This recipe is built from two perfect, from-scratch components.
- The Perfect Flaky Pie Crust: The flaky, tender foundation of our pie.
- The Fats (Butter & Shortening): This recipe uses a classic, foolproof blend for the best of both worlds. Cold unsalted butter provides a rich, delicious, savory flavor, while cold vegetable shortening has a higher melting point, which creates an incredibly tender and extra-flaky texture that is very easy to work with.
- The Binders: An egg adds richness and structure to the dough, while a touch of ice water helps to bind everything together while keeping the fats cold.
- The Rich, Deeply Spiced Pumpkin Filling:
- Pure Pumpkin Purée: It is absolutely essential to use 100% pure pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced). This gives you complete control over the flavor and sweetness of your pie.
- Dark Brown Sugar: The secret to a deep, rich, and complex flavor! Using packed dark brown sugar instead of all white sugar adds a wonderful, caramel-like sweetness with notes of molasses.
- Half-and-Half & Eggs: These are the key to a rich, smooth, and perfectly set custard filling.
- Warm Spices: A classic, cozy, and perfect from-scratch blend of ground ginger, ground cinnamon, ground allspice, and ground cloves provides the signature “pumpkin spice” flavor.
Step-by-Step to the Best Pumpkin Pie
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Perfect Flaky Pie Crust
Step 1: In the bowl of a food processor, pulse the 2 1/2 cups of all-purpose flour, the 4 tablespoons of granulated sugar, and the 1 teaspoon of apple cider vinegar and 1/2 teaspoon salt. Add the 4 tablespoons of cold vegetable shortening and pulse about 10 times, until it disappears. Add the 12 tablespoons of cold, cubed butter and pulse until you have pea-sized pieces.
Step 2: In a small bowl, lightly beat the 1 large egg with 2 tablespoons of ice water. Add this mixture to the food processor and pulse just until the dough begins to come together.
Step 3: Turn the dough out, divide it in half, form each half into a flattened disc, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour. (You will only need one disc for this pie; the other can be frozen for up to 3 months!)
Part 2: The Secret to a Crisp Crust (A Blind-Baking Guide)
This is the most important step for a non-soggy bottom crust!
Step 1: Preheat your oven to 350°F (175°C).
Step 2: On a lightly floured surface, roll out one of your chilled dough discs into a 13-inch round. Carefully ease the dough into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges decoratively.
Step 3: Pierce the bottom of the dough all over with a fork. Chill the pie shell in the refrigerator for at least 30 minutes until it is very firm.
Step 4: Line the chilled dough with a piece of aluminum foil, pressing it gently into the bottom and up the sides. Fill the foil with pie weights or dried beans.
Step 5: Bake for 20 minutes, until the edges of the crust are a light golden brown.
Step 6: Carefully remove the foil and the pie weights. Return the crust to the oven and continue baking for another 10 to 15 minutes, until the bottom of the crust is a beautiful, even golden brown.
Step 7: Transfer the perfectly pre-baked crust to a wire rack and let it cool completely.
Part 3: The Rich, Deeply Spiced Pumpkin Filling
In a large bowl, whisk together the 15-ounce can of pure pumpkin, the 3/4 cup of packed dark brown sugar, the 3 large eggs, the 1 cup of half-and-half, the 1 teaspoon of ground ginger, the 1 teaspoon of ground cinnamon, the 1/4 teaspoon of ground allspice, and the 1/8 teaspoon of ground cloves until the mixture is completely smooth.
Pro Tip: Be careful not to over-mix the filling. Over-whisking incorporates too much air, which can cause the pie to puff up and then crack as it cools. Mix only until the ingredients are smooth and just combined.
Part 4: Assembling and Baking Your Masterpiece
Pour the prepared pumpkin filling into the completely cooled, pre-baked pie shell.
Bake for 1 hour to 1 hour and 15 minutes. The pie is perfectly done when the edges of the filling are set, but the very center (about a 3-inch circle) still has a slight jiggle or “quiver” to it when you gently shake the pan.
Pro Tip: If the edges of your beautiful, pre-baked crust begin to get too dark during the bake, you can cover them with a pie crust shield or some strips of aluminum foil.
Let the pie cool completely on a wire rack before you slice and serve it. This crucial step will take at least 3-4 hours and allows the hot custard filling to fully set up.
The Best Classic Pumpkin Pie Recipe (From Scratch!)
A from-scratch recipe for a classic deep-dish pumpkin pie. This dessert features a homemade pie crust made with a combination of butter and shortening for a flaky texture, which is fully blind-baked to ensure a crisp base. The filling is a smooth and traditional pumpkin custard, made by whisking together pure pumpkin puree, brown sugar, eggs, half-and-half, and a blend of warm spices like ginger, cinnamon, and cloves. The pie is baked until the center is just set and served with whipped cream.
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 5 hours 45 minutes (includes chilling and cooling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable shortening, cold
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons beaten egg (about 1/2 large egg)
- 2 to 4 tablespoons ice water
- For the Filling:
- 1 (15-ounce) can pure pumpkin
- 3/4 cup packed dark brown sugar
- 3 large eggs
- 1 cup half-and-half
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- For Serving:
- Whipped cream
Instructions
- Make the Dough: In a food processor, pulse the flour, granulated sugar, and salt. Add the shortening and pulse until it disappears. Add the butter and pulse until pea-sized pieces form.
- In a small bowl, beat the 2 tablespoons of egg with 2 tablespoons of ice water. Add this to the processor and pulse until the dough just begins to come together, adding more ice water if needed.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare and Blind-Bake the Crust: Preheat the oven to 350°F. Roll the chilled dough into a 13-inch round and fit it into a 9 1/2-inch deep-dish glass pie plate. Crimp the edges. Pierce the bottom with a fork and chill for 30 minutes.
- Line the crust with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights and bake for another 10 to 15 minutes, until the crust is golden all over. Let it cool completely on a rack.
- Make the Filling and Bake: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice, and cloves until smooth.
- Pour the filling into the cooled, baked crust.
- Bake for 1 hour to 1 hour and 15 minutes, until the edges are set but the center still quivers slightly. Cover the crust edges with foil if they brown too quickly.
- Let the pie cool completely on a wire rack before serving. Serve with whipped cream.
Notes
- This pie requires multiple chilling steps for the dough, which is key to a flaky, tender crust.
- Fully blind-baking the crust before adding the filling is a crucial step to prevent a soggy bottom.
- The pie is done when the center still has a slight jiggle; it will continue to set as it cools.
- It is very important to let the pie cool completely to allow the custard filling to set before slicing.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 400-480
- Sugar: 30-40 g
- Sodium: 300-400 mg
- Fat: 22-28 g
- Saturated Fat: 14-18 g
- Trans Fat: 0 g
- Carbohydrates: 45-55 g
- Fiber: 3-5 g
- Protein: 6-8 g
- Cholesterol: 120-150 mg
Storage and Make-Ahead Tips
Pumpkin pie is the absolute perfect make-ahead dessert for a stress-free holiday.
- Make-Ahead: This pie is actually better when made a day in advance! You can bake the entire pie completely up to 2 days ahead of time. Let it cool completely, then cover it and store it in the refrigerator. The flavors will meld and the custard will be perfectly set and chilled.
- Storing the Dough: The raw pie dough can be stored, well-wrapped, in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Storage: Store any leftover pie, covered, in the refrigerator for up to 5 days.
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Creative Recipe Variations
- Add a Crunchy Streusel Topping: For a delicious, textural twist, you can create a simple streusel. Mix together 1/2 cup of brown sugar, 1/2 cup of flour, 1 teaspoon of cinnamon, and 4 tablespoons of cold, cubed butter until crumbly. Sprinkle this over the top of the pie during the last 20-25 minutes of baking.
- Add a Classic Bourbon Kick: For a delicious, sophisticated, grown-up version, you can add 2 tablespoons of your favorite bourbon to the pumpkin filling along with the vanilla extract. The warm notes of the bourbon are fantastic with the pumpkin and spices.
- Make it with a Gingersnap Crust: For an extra-spicy and even easier crust, you can make a simple, press-in crust from 1 1/2 cups of finely crushed gingersnap cookies mixed with 6 tablespoons of melted butter.
Enjoy a True Thanksgiving Icon!
You’ve just created a truly special, from-scratch dessert that is the very definition of the holiday season. This perfect, classic Pumpkin Pie, with its flaky crust and its silky, custardy filling, is a rewarding baking project that is guaranteed to be the star of your dessert table. It’s the kind of timeless treat that makes the holiday feel complete.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake for the holidays!
Frequently Asked Questions (FAQs)
Q1: What is the difference between pure pumpkin purée and pumpkin pie filling?
This is the most important distinction in all of fall baking! Pure pumpkin purée is just that—100% pure, cooked and puréed pumpkin with nothing else added. Pumpkin pie filling, on the other hand, is a pre-made product that already contains sugar, spices, and other ingredients. It is crucial to use pure pumpkin purée for this recipe to control the flavor and sweetness perfectly.
Q2: Why do you have to blind-bake the crust for a pumpkin pie?
A soggy bottom crust is the most common problem with custard pies. The brilliant technique of blind-baking—fully pre-baking the pie crust before you add the wet custard filling—is the non-negotiable secret to a crisp, golden, and sealed pastry shell that will not get soggy.
Q3: How do I keep my pumpkin pie from cracking?
There are two main secrets to a beautiful, crack-free pumpkin pie. First, be very careful not to over-mix your filling, especially after you have added the eggs. Over-mixing whips too much air into the custard, which causes it to puff up in the oven and then collapse and crack as it cools. Second, do not over-bake your pie. Pull it from the oven when the center still has a slight jiggle.
Q4: Can I use a store-bought pie crust for this recipe to save time?
Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust. Simply unroll it, fit it into your pie pan, and be sure to follow the full blind-baking steps as directed in the recipe for the best, non-soggy result.
Q5: How far in advance can I make my pumpkin pie for Thanksgiving?
This is the perfect make-ahead dessert! A pumpkin pie’s flavor and texture are actually even better on the second day. You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days before you plan to serve it. This is a huge time- and stress-saver!