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.
If I swapped ap flour for gluten free flour, do you think it would turn out okay?
Great question! You can absolutely make this recipe gluten-free — just use a good 1:1 gluten-free flour blend that includes xanthan gum (I’ve had success with Bob’s Red Mill). The dough may be a touch more delicate, so handle it gently and chill it well before rolling. Hope that helps! 🤍
Was really looking forward to making this pumpkin pie and thank you for sharing the recipe on to your social media followers. Unfortunately, it fell short! 1- the pie crust was very difficult to work with – it was too wet – despite me adding a lot of flour. I was worried that the crust be too hard once baking because I added so much to it in order to roll it out. Secondly, the filling required at least another 20 min to bake – and despite a low oven at 350, the filling did crack. Sadly, wish it turned out better!
Hi Arlene,
Thank you so much for trying the recipe and for sharing your feedback! I’m sorry to hear it didn’t turn out as hoped. It sounds like the crust may have had a bit too much moisture — even small changes in butter temperature or flour can affect the texture. And for the filling, ovens can vary quite a bit, so sometimes a few extra minutes are needed. A slight wobble in the centre before cooling usually gives the best result. I really appreciate you taking the time to share this. 🤍
Warmly,
Tori
When you say “prepared crust” do you mean after its blind baked? Or do we put in the pumpkin pie filling into a raw crust? Thank you in advance!
Hi Michelle,
You can put it either in a raw crust or partially blind baked! Hope this helps!
Tori
Hello! Can’t wait to try this recipe however I’m a bit intimidated with trying to bake the crust.
Would this recipe work on a store bought crust ? Kind of want to ease into it this way first before I try making the crust myself !
I saw your no-crust pumpkin pie from 2020 but I love pumpkin pie with crust !
Thanks !!
Jenn
Hi Jenn sorry for the delay yes it would work with a store bought crust!
Super easy filling and turned out great. I will definitely reuse this recipie. I did use a different crust recipe and blind baked it with some parchment paper and rice for 15 min. The pie was easy to slice and no soggy bottom! I do think that the crust recipe here asks for more water than what I would prefer, I would probably do 4-5 tbsp of water max for crust if I were to follow.
Thanks for the feedback Sara!
I used this recipe for the filling only and used a store bought crust – but the pie turned out delicious. The flavors are wonderful and well balanced. I will use this as our new go to recipe on Thanksgiving.
Love that Kristin!