Pumpkin Pie has always been a family favourite. This is the best pumpkin pie recipe, and it deserves a spot on every table — cozy, nostalgic, and made extra special with my Perfect Pie Crust and a dollop of Chantilly Cream!
This dessert has been a family staple in our home for as long as I can remember. It’s just like Grandma used to make! And while it tends to get typecast as the Thanksgiving dessert, I say… why should Pumpkin Pie only get its moment in the fall? Honestly, it’s so good you’ll want to enjoy it all year long (and yes, I fully support that decision—pumpkin in July, anyone?).
Why This Is the Best Pumpkin Pie Recipe
There are a lot of recipes out there. Why is this one the “best”? Well, I’ve baked a lot of pumpkin pies over the years. What makes this rise above, is that it balances ease and excellence. The ingredient list is straightforward: no obscure items, just simple pantry staples like canned pumpkin, warm spices, eggs, and milk. You get a custard that sets beautifully without cracking, thanks to the 50–60 minute bake and the simple clean-knife test. Best of all, you can head into the holiday season without any added baking stress!
Perfect Homemade Pie Crust Recipe
The perfect pie starts with the crust. Skip the store-bought, my friends — making your own is easier than you think and so worth it. My tried-and-true Perfect Pie Crust recipe (one I’ve used for most of my life!) has never let me down… and now it can be yours too!!
How to Serve Pumpkin Pie (and Make It Extra Special)
There’s no wrong way to enjoy pumpkin pie, but a few little touches can take it to the next level. A generous dollop of homemade Chantilly Cream (sweetened whipped cream with a hint of vanilla) is my go-to. It’s light, airy, and balances the cozy spices of the pie perfectly. You can also add a sprinkle of cinnamon or nutmeg on top (I always recommend this as a must at Thanksgiving!) or even a few candied pecans for crunch. However you serve it, the result is a dessert that feels just a little extra special… and isn’t that what the holidays are all about?!
Pumpkin Pie Recipe FAQs
Can I make pumpkin pie without evaporated milk?
Yes! You can swap the evaporated milk with full-fat canned coconut milk or cashew cream for a rich, creamy filling that’s just as delicious.
How do I know when pumpkin pie is done?
The pie is ready when the centre is set — it shouldn’t jiggle like liquid when you gently shake the dish. A knife inserted in the middle should come out clean.
Why did my pumpkin pie crack?
This usually happens if it’s overbaked or the oven runs too hot. Bake just until set, and let it cool slowly at room temperature to help prevent cracks.
Can I freeze pumpkin pie?
Yes! Once baked and cooled completely, wrap the pie tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Classic Dessert Recipes to Try
Looking for another sweet to bake up next? I’ve got you covered. These classic dessert recipes are the kind you’ll reach for again and again, perfect for special life moments big and small!
The Best Pumpkin Pie
Cozy, nostalgic and foolproof — this is The Best Pumpkin Pie Recipe, with my perfectly flaky homemade crust and a dollop of Chantilly Cream.
Ingredients
For the Pie Crust: This recipe makes enough for two crusts — freeze the extra disc for your next pie!
- 2 ½ cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup cold vegetable shortening or lard or substitute butter cut into chunks
- 1/2 cup cold butter or cold vegan butter cut into ½-inch cubes
- 1/4 cup + 1–2 tablespoons ice water
- 2 teaspoons fresh lemon juice or white vinegar
For the Pumpkin Filling:
- 398 mL can pure pumpkin
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- Pinch of cloves
- 1/4 teaspoon salt
- 2 well-beaten eggs
- 354 mL can evaporated milk 2% or full-fat canned coconut milk or cashew cream
For the Chantilly Cream:
- 2 cups whipping cream
- 1/4 cup powdered sugar or granulated sugar
- 1 teaspoon vanilla extract
Instructions
Make the Pie Crust
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In a food processor (or large bowl), combine flour, sugar, and salt. Pulse or whisk to mix. Add the butter and shortening. Pulse until the mixture resembles coarse crumbs, with pea-sized bits of butter.
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Mix ¼ cup of ice water with lemon juice or vinegar. Drizzle over the flour mixture and pulse just until dough starts to come together, adding 1–2 extra tablespoons of water if needed.
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Divide the dough into 2 discs. Wrap both in plastic wrap and refrigerate at least 1 hour. (You only need one disc for this recipe. Freeze the other for later.)
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On a lightly floured surface, roll out one disc into a circle slightly larger than your pie plate (about ⅛-inch thick). Transfer to a 9-inch pie plate and gently press into the bottom and sides. Trim and crimp edges. Set aside.
Make the Filling
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Preheat oven to 350°F.
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In a large bowl, whisk together the canned pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
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Whisk in the eggs and the evaporated milk.
Bake the Pie
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Pour the filling into prepared crust. Bake for 50–60 minutes, or until the centre is set (it should no longer jiggle like liquid; a knife inserted in the centre should come out clean). Allow to cool completely before slicing.
Make the Chantilly Cream
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In a chilled bowl, whip the cream, sugar, and vanilla together until soft peaks form. Serve each slice of pie with a generous dollop on top. Store leftover pie and Chantilly Cream separately, covered, for up to 3 days.
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