Perfect Pumpkin Pie Recipe

Perfect Pumpkin Pie Recipe

How To Make Perfect Pumpkin Pie

Complete the Thanksgiving table with this decadent pumpkin pie. It comes with a buttery crust and a creamy filling that brims with sweet fall spices.

Preparation: 45 minutes
Cooking: 1 hour 15 minutes
Chill Time: 1 hour 30 minutes
Total: 3 hours 30 minutes



For Crust:

  • 1cupall purpose flour,plus 1 tbsp, scoop and level to measure
  • tspgranulated sugar
  • ½tspsalt
  • ½cupunsalted butter,diced into small pieces
  • 5tbspice water
  • 1large egg white,whisked, reserve the yolk for filling

For Filling:

  • ¾cuplight brown sugar,packed
  • ¼cupgranulated sugar
  • tspcornstarch
  • ½tspsalt
  • tspMcCormick ground cinnamon
  • ½tspMcCormick ground ginger
  • ½tspMcCormick ground nutmeg
  • tspMcCormick ground cloves
  • 2large eggs
  • 2large egg yolks
  • 15ozpumpkin,(1 can), not pumpkin pie mix
  • 1tspvanilla extract
  • ¾cupheavy cream
  • ½cupmilk,anything but skim
  • cupsour cream


  1. In a large mixing bowl, whisk together flour, sugar, and salt. Add in butter and cut it into flour using a pastry blender until it becomes evenly distributed and there are larger pea-size clumps scattered throughout. 

  2. Drizzle in ice water 1 tablespoon at a time. Toss with a rubber spatula after each addition until it comes together in larger clumps and mixture will hold when pressed together. 

  3. Gather the dough into a ball, then pat and press into a 6-inch disk. Wrap with plastic wrap and chill for 1 to 2 hours.

  4. Roll dough out on a well-floured surface to about a 13-inch round. Transfer to a 9-inch pie plate that’s 2-inches deep.

  5. Fold about ¼inch of the outer edge underneath and create a small flute design.

  6. Chill for 30 minutes. Meanwhile, preheat the oven to 425 degrees F. 

  7. Place a sheet of heavy-duty foil or crinkled then flattened out parchment paper over crust, then fill with dry beans or pie weights. Bake for 10 minutes. 

  8. Remove beans and foil and continue to bake for 5 to 8 minutes until crust appears slightly dry. 

  9. Remove from oven and immediately brush crust all over with a thin layer of egg white. Set aside. Reduce oven temperature to 350 degrees F.


  1. In a mixing bowl, whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves while breaking up clumps of brown sugar with fingertips. 

  2. Add in eggs and egg yolks and whisk until well blended. Mix in pumpkin and vanilla.

  3. Then whisk in heavy cream, milk, and sour cream until combined. 

  4. Pour filling into pie crust. Tent crust edges loosely with a ring made of foil while leaving room for pie filling to expand slightly.  

  5. Bake in 350-degree F oven for 55 to 70 minutes until edges are nearly set but the center still jiggles slightly.

  6. Cool on a wire rack for at least 2 hours before serving. Store in refrigerator. Serve with sweetened whipped cream.


  • Calories: 316.48kcal
  • Fat: 19.80g
  • Saturated Fat: 11.76g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 5.57g
  • Polyunsaturated Fat: 1.07g
  • Carbohydrates: 31.00g
  • Fiber: 0.81g
  • Sugar: 18.87g
  • Protein: 4.92g
  • Cholesterol: 128.15mg
  • Sodium: 275.04mg
  • Calcium: 71.45mg
  • Potassium: 242.65mg
  • Iron: 1.36mg
  • Vitamin A: 380.28µg
  • Vitamin C: 4.02mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


    Leave a comment

    Replying to