A classic Pumpkin Pie with a soft, perfectly set filling, perfect amount of spicing, not too sweet and a bronzed surface that’s crack free! Simple to make, it’s perfect in every way. Use a homemade pie crust or store bought for ease, fresh or canned pumpkin!
Pumpkin Pie
For a recipe that’s actually incredibly simple to make, perfecting The Pumpkin Pie was irritatingly difficult – hence why it’s taken me until 5 years to share it.
Not enough spicing, weird blend of spicing, too sweet, not sweet enough, unpleasant “curdled” filling, severe cracks, overcooked, undercooked. I feel like I’ve battled every possible variation of pumpkin pie to confirm that this is The One.
It’s based on the filling recipe from Smitten Kitchen albeit I tweaked the spices (I found them too subtle) and reduced the oven temperature because I discovered by trial and error that this is the easiest path to avoid cracks on the surface of my Pumpkin Pie.
Isn’t she a beauty? There are the teeniest of cracks on the edges, and truthfully I could’ve just photoshopped them out (and I bet some food magazines DO!!). But there is no need – she’s pretty near to perfection!
What you need for Pumpkin Pie Filling
Here’s what you need for the filling:
Pumpkin puree – canned or homemade (see below). If using canned, make sure you use pure pumpkin, not pre spiced pumpkin pie filling;
Homemade Pumpkin Pie Spices – cinnamon, ginger, cloves and nutmeg; and
Sugar, cream and eggs.
Homemade Pumpkin Puree for Pumpkin Pie
After much trial and error, I’ve found that the best way to make pumpkin puree for pumpkin pie is to steam pumpkin pieces then pass through a sieve. Boiled pumpkin is too watery. Roasted pumpkin, albeit arguably the “best” pumpkin flavour, dries out too much so once mashed, it’s too thick which results in a pie filling that’s not as soft as it should be.
Steamed, mashed or pureed in a food processor, then passed through a sieve yields pumpkin puree that is, in my opinion, virtually identical to canned pumpkin.
Pumpkin Pie Crust
Buy it or make your own. Though personally, I think once you discover that it takes 1 minute to make a Pie Crust with your food processor, you may never buy one again!
How to make Pumpkin Pie
99% of Pumpkin Pie recipes out there are as simple as dump-and-mix. I credit Smitten Kitchen for leading me to the Cooks’ Illustrated method to gently cook the pumpkin and spices just for just 5 minutes to remove a bit of the excess water in the pumpkin (canned OR fresh) to ensure the pie crust base doesn’t go soggy and let the spices bloom for improved filling texture and superior flavour.
Once that’s done, it does become a dump and mix job!
How to avoid cracked surfaces on Pumpkin Pie
This is a problem I kept running into. They were never severe, and when the pie was cooling it always deflated a bit so the cracks would largely “self heal”.
But it annoyed me enough to persist with trying to solve the problem of cracked Pumpkin Pie, and here’s how I resolved it:
Don’t overbeat the eggs – Once you add the eggs, don’t whisk to death because it creates air pockets in the filling which = cracked surface.
Add eggs last, one by one – I thought whisking eggs first would reduce air pockets but in fact, it created more and made the cracks worse!
BANG the bowl before pouring into the pie crust – this will make bubbles rise and pop on the surface (bonus: it’s super fun 😂)
LOWER oven temp – baking temperatures vary wildly from recipe to recipe. For me, I found that by using a lower temperature, the filling sets more slowly and avoids cracks. Whereas at much higher temperatures (200°C/390°F and above), the filling would puff up early on in the bake time, causing cracks. (Bonus: Lower temp = more even golden pie crust colour).
And that, my friends, concludes The Pumpkin Pie Project once and for all. I’m so happy with it, it’s all my Pumpkin Pie dreams come true.
Serving with a generous dollop of cream is not an option, it’s essential! The extra texture, that extra hit of creaminess…. it’s the perfect finishing touch. – Nagi x
Watch how to make it
See the separate how-to video for the homemade pie-crust here!
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Pumpkin Pie
Ingredients
- 1 homemade pie crust OR
- 1 9"/22.5cm store bought crust
Pumpkin Pie Filling:
- 1 3/4 cups pumpkin puree , from 15 oz/425g can or homemade puree (Note 1)
- 2/3 cup (145g) sugar, white/granulated
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- Pinch of nutmeg
- 1 1/3 cups (330 ml) cream, heavy / thickened (cold)
- 3 eggs
Instructions
Pie Crust
- If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.
- If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).
Pie Filling
- Preheat oven to 170°C / 335°F (150°C fan).
- Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for 5 minutes (this removes excess moisture and lets spices bloom).
- Remove from stove and scrape into a bowl. Add cream, whisk.
- Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.
- Pour into Pie Crust, transfer to oven.
- Bake 45 – 55 minutes or until the centre is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking). (Note 2)
- Cool completely for 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!
Recipe Notes:
- use pure canned pumpkin, not pumpkin pie filling
- measure this using cups as the density and therefore weight of pumpkin does differ between canned and fresh homemade. Volume is relevant here, not weight.
- Homemade pumpkin puree – use a 1 kg / 2 lb sugar pumpkin or butternut squash (weight with skin and seeds). Peel and remove seeds, cut into 2.5cm/1″ pieces then steam until very very tender (I microwave steam 10 minutes). Mash then pass through sieve (use a tablespoon and mix vigorously then rubber spatular to scrape from underside, you’ll figure out method that works best for you). Measure out 1 3/4 cups, place in bowl, leave for 10 minutes. If water pools around edges on surface, place paper towel across surface to absorb, then proceed with recipe (ie cooking on stove)
Nutrition Information:
Life of Dozer
Oh boy, Dozer has had a LOT of Pumpkin Pie over the past few weeks!!!
Hi, I’m looking at your recipe for pumpkin pie: Does ‘thickened’ cream mean it needs to be whipped before you add it to the batter or is that a term for fat content?
I made a pumpkin pie in my twenties and have bought them ever since for over thirty years. I will never buy another pumpkin pie again. For me, your recipe is sweetened perfectly with the right amount of spice. Love it! Thank you.
So glad you enjoyed it! N x
all recipes you are cooking are the Best of all..my wife love it..thank you for sharing..God Bless you..
That’s so lovely to hear, thank you SO much Ritchel!! N x
Hi Can i just make the pumpkin
mixture and pour it in ramekins dishes I just want a sort of a pudding/or mousse can you send via messenger please and thank you
Sure could Gail, cook time will depend on the size of the ramekins – N x
Thank so much for this recipe! Can’t believe how good my pumpkin pie turned out. It was my first time making it and it came out perfect. My husband is American and he thought it tasted just like Marie Calendar pies which are amazing. I followed your recipe to make the pie crust and homemade pumpkin purée
Thank so much for this receipt! Can’t believe how good my pumpkin pie turned out. It was my first time making it and it came out perfect. My husband is American and he thought it tasted just like Marie Calendar pies which are amazing. I followed your recipe to make the pie crust and homemade pumpkin purée
Absolutely love your work Nagi. We use your site heaps, thank you. First time I’d ever made a pumpkin pie and your recipe was great. I would love to know what you think of roasting the pumpkins with the skin on instead of steaming. Then scooping all the flesh out. I’ve always been a big fan of that method to intensify the flavours. What do you think, I’d love to know? By the way we are big dog fans and just love your connection with Dozer!
Kind regards, Terry
Hi Terry, I’m not the chef of course but just thought I’d share, I always just cut my pumpkin in half and lay the sliced halves face down and roast the whole lot until soft. It also releases a lot of liquid this way. I then scoop out the flesh and often freeze the leftovers in bagged portions, because a large pumpkin makes a lot! I love the ease and flavour that way, and it’s a real time saver to defrost a bag next time.
thank you for this recipe from Oz!
Great pie & recipe, easy to follow w heaps of tips.
always wanted to try pumpkin pie, key lime & pecan…
at least 1 of them is ticked
Pecan next Andy!!! N x
Nagi, Thank you for all of your delicious recipes! I’ve made at least 24 of your recipes & they’re always so delicious & fool proof! I can honestly say you taught me how to cook. Thank you! I made the pumpkin pie in fall exactly as written & it was perfect! The other day I was craving that pie but I’m currently dieting—so I followed the recipe for all but 2 parts. A science experiment. I used Soy milk in lieu of cream, worked great! I didnt make a crust, I put it all on a Whole wheat pita-it worked! I’m sure cooking out the liquid really helped in this process. Pita crust was a lil soggy with a baked eggy texture but for my needs it worked out great as a vehicle for the yummy pie filling. Clean cuts too (no pie stuck to the edges). Cheers!
Hi – Do you think this would turn out ok crustless? Would you make any changes for a crustless version?
Thanks! 🙂
Hi Jo, not this one sorry – you need the crust here! N x
I’m in New Zealand and have never made pumpkin pie before but always wanted to! I don’t even know if we have canned pumpkin so I made the puree myself – that was a tedious effort that I will find a better way for next time! Apart from that, it was easy and sooo delicious! Even my husband who was extremely pessimistic about the idea of pumpkin in a pie had to admit he liked it 😂 I think my pie dish was too small as I had way too much filling- I kinda fixed it with some creative rehashing to make another but now I have so much pie , I can’t eat it all 😂 I’m going to give some to neighbours but , My question for the future is, CAN YOU FREEZE IT?
Made this pie yesterday. As one viewer said, the hardest part o his recipe was waiting for the pie in refrigerator. I never made pumpkin pie this way, but it turned out wonderful! I use to throwing all ingredients all together, thus recioe had me warm ingredients with spices to bloom. It worked for me! Thanks Nagi. Give Dozer a big hug from me. Bonnie from MARKLEEVILLE
Just made my first Yummy Pumpkin Pie. My only adjustments were marcopone instead of cream cos we’re in lockdown and couldn’t go shopping. And as cracks appeared during baking I turned the oven heat down and cooked for a little longer and the cracks healed. The worst part was waiting for it to cool down. Thank you
I want to make the pie in a 26cm pie form for Christmas, is this possible or do I need to double the ingredients? I made it in a regular form and it was soo delicious everyone loved it!
Hi Clara, I would scale up the recipe bu 50% just to be sure! N x
This was really easy actually. I’ve never made a pie before and it turned out great for thanksgiving. I am Aussie and my husband is American and this was his first Thanksgiving without his family so I really wanted to go all out. My husband was skeptical as I couldn’t find an american pumpkin. I ended up using a Jap pumpkin, recommended by my local fruit and veg store, and he thought it was really great. Thanks for the recipe Nagi!!!
Oh that’s great Em!!! I love this! N x
Today I recreated your pumpkin pie. Due to an egg allergy I had to use a substitute, the cake needed a litte longer, but it turned out pretty good. The cake tasted sooo amazing, all the spices it was the perfect pumpkin flavour. My family loved it especially my mum. Thank you so much for this amazing recipe!! 🥰 can’t wait to try more!
I’m so glad it still worked for you Clara!! N x
Great tips Nagi for preventing cracks, will be trying them out. The can of pumpkin did you get that from. USA foods never seen it in our supermarkets. In past I have used half Butter nut and half QLD Blue but can’t get really dry enough, do you have any tips, have thought about cornflour or fine semilna. Slight direction change the pumpkin spice mix, which I love, use it in all sorts of things but my favourite is in a parsnip puree ot if I’m roasting in the cornflour coating…🤣😊☺
I’m so excited to try this pumpkin pie recipe for Thanksgiving this coming week. I’m always on the hunt for the perfect pumpkin pie recipe. I hope this is the one! I love all your recipes Nagi! Thank you!
Hi, Nagi. LOVE your recipes! Any suggestions for making this pie in a deep dish pie pan vs. a regular one? Should I just increase all the ingredients to make more filling? Thanks!
Hi Carlos, it really depends on the size to be honest! What size are you wanting to make as this will affect cook time too. N x
My pie pan is 10”, and while normal pie pans are about 1 & 3/4” deep, mine is slightly deeper at about 2” deep. Thank you!
Cooking the pumpkin mixture makes all the difference! Delicious! No Mrs. Smith’s pies this Thanksgiving.
Made this a few days ago. Absolutely delicious. I have to say, I love following your recipes. I am not the best cook or baker but when I follow your recipes everything turns out just right. Thank you! For years I was so reluctant to make my own crust fearing that I would mess up BUT I did it. I am so proud of myself. Crust came out perfect and the pie yummy.