THIS WAS AWESOME, perfect spice balance and so tasty (and I don’t usually like pumpkin anything!) And the crust is excellent. I made this pie for Thanksgiving and it was great! No question. . Thank you Jenn…for helping me make my first pumpkin pie. Happy early Thanksgiving. I thought it was amazing & I really couldn’t believe I made it – lol. Sure, Vivian – you’ll need to reduce the baking time so keep a close eye on it. Thank you for another amazing recipe! This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won’t crack as it cools. I was a little nervous but the directions were clear and easy. Is there a big difference between evaporated milk and buttermilk?
The pepper left an after-taste that I didn’t like. It was a very unmanageable mess when I was rolling out the dough, so I was concerned.
Hi Janet, That’s what I use so no worries! Would love to add my son-in-law’s syrup to this! My creation yielded two normal pie crusts, which was fine by me! This pie recipie was pretty easy to do. I’ve tried different crust recipes over the years, and never had any luck.
What’s the deal? It was my first attempt at a pumpkin pie, and it did not disappoint. I am the worst baker I know so I need help! To be honest, I had already made my favorite pie crust and frozen it, but it’s quite similar to the one in this recipe. So glad you enjoyed the pie and that you like the recipes! Yes, you’ll still need to blind bake it but that initial bake time will definitely be a lot quicker than that of the pastry crust. Every recipe I’ve ever made has been a winner. Thanks Jenn. Thank you for sharing the recipe. I’d refrigerate it and then bring to room temperature before serving.
Thanks, this pie looks wonderful and the instructions and pictures are very helpful.
Your recipe is truly a keeper!!! flavor was good-but cooking time was way off- first one was very undercooked using recommended time and oven temperature, second was was better using libby’s pumpkin pie cooking time! I would like to change my rating to two stars, but I’m apparently not able to.
Thank you for a wonderful and very good recipe. I’d cover it loosely with foil. Pie dough was perfect. It is a huge hit with my family. Tried this recipe for Thanksgiving. You inspire me to strive not only for perfection in my cooking but for lovely presentation. Hi Jenn, Do we bake it at 325 degree after we add the filling? Or any pie, really.
You list Large Eggs in the ingredients. Should I thaw the crust first? I liked that the spic were not overpowering!
Happy Thanksgiving to you too! My first and perfect pumpkin pie!! Perfect recipe!!
The crust was perfection too. It did solve any cracking problems, but it ruined the consistency and creaminess of the pie. I’ve sent in many reviews because I have such success with your recipes. It turned out perfectly – flavor, consistency was great!
To solve the problem of shrinkage during baking, I added a tiny bit of baking powder to the dough (a genius trick borrowed from one of my favorite pastry chefs, Nick Malgieri), which helped the crust expand into the pan rather than slip down the sides.
Will it change the recipe instructions if I use a shiny/foil pan instead of a glass pan? It was not creamy like pumpkin pie should be, and the crust was hard. I thought the batter tasted a little too spiced but baked the pie anyway. The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.
If I freeze the pie crust in the pan overnight do I need to thaw it before I bake it? Happy Thanksgiving. You can also sprinkle them with a little cinnamon-sugar right before baking. Delish – Dad says best pumpkin pie ever! This pie was fabulous. Do I make more filling and dough? Also, I’m using a ceramic pie dish, do I need to make mods to the recipe? Not only was it extremely easy to make, but it rolls out very well. I generally do not enjoy pumpkin pie but my family likes the occassional slice of pie. This was my first try at a pumpkin pie and it turned out amazing!! How nice to hear from you!
I heard butternut squash is more flavorful and sweet. Pour pumpkin pie filling into the warm pre-baked crust.
Thank you!
Hmmm — Please let me know how it turns out, Ruth! In the past, I have always ended up with raw or soggy half cooked pie dough in the bottom of pumpkin pie crust. Could be, or perhaps a bit overmixed.
I did increase cinnamon to 1 1/2 teaspoons, and did not include the black pepper (just wasn’t brave enough).
Texture of pie was firm yet smooth. I usually make all-butter crusts and, although tasty, they often end up tough. that pie is TO DIE FOR!
I let the pie crust sit for 30 minutes from the fridge before rolling.
I just made the tres leche cake and thats soaking as we speak. I used a pie puck because I’m short on time and followed the recipe for the filling and it was simple and quite, well, perfect. A good old fashioned pastry cutter would work here if you don’t have a food processor. Just scarfed down my second piece!
It will not come together into a mass -- that's okay. All have already received rave reviews this season!!
Fresh pumpkin, canned pumpkin, ginger, no ginger, brown sugar, white sugar, cornstarch, flour, no cornstarch, no flour…?
This was the best pie crust and the best pumpkin pie I have ever made.
I bought a ton of pumpkin pie spice before I found this recipe- can I use that instead of the individual spices? Let’s talk about those sugared cranberries! Just the pumpkin pie I wanted. Unfortunately, I had my pie in the oven for almost an hour and a half now (including the last 15 mins at 350), and it is still raw as can be in the center. It was all gone before I knew it! If so, should it be the same measurement as the canned (15 oz.) Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). . My family loved it! Happy Thanksgiving to you too!
I honestly don’t understand why this recipe is rated so highly. Do not leave out the pepper – that little bit of heat (it’s just a little bit) is perfect. I only own a KitchenAid stand mixer, unfortunately. For the big day (or perhaps the night before), I will not extend the crust too far over the pie plate edges because my practice pie’s crust kind of crumbled once I cut into it. My guests raced over the flavor, and it was easy to make. I’m hoping when I bake it this week with the filling that it balances out. I made this for Thanksgiving and everyone liked it. So glad I did because this pie is perfect!
A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. The pie vanished and I received many compliments. I made this recipe and another one for a side by side taste test. And regarding the crust, it’s perfectly fine to cut in the butter and shortening by hand or with your pastry cutter. Sally, You can– you will just have some leftover filling and crust :).
Hey Jenn. Won first place! Your recipe is so delicious, just perfect and was a big hit last Thanksgiving dinner. Enjoy! This website is written and produced for informational purposes only. Jenn, quick question: if I have some filling left, how long could I keep it refrigerated for?. It looks delicious. This will hold the crust in place and prevent shrinkage. Thanks!! This recipe has a custard like texture with a balanced yet delicate spice profile. The balance of flavors and consistency is amazing! We made it for Thanksgiving and everyone agreed it was the best pumpkin pie we’ve ever had. Love this recipe. Thank you so much!
My fiancée also thinks I’m nuts for making pumpkin pie in March, & July. Dad showed me how at age 14 and I’ve been baking/cooking ever since. As I mentioned above, it’s important to “blind bake” your crust before filling it, otherwise, the wet filling prevents the bottom of the crust from cooking, leaving you with a raw, doughy bottom crust.
Thank you so very much! The richness and mix of spices were perfect. We are a family of bakers and expectations are always high for the dessert table at Thanksgiving. This will be my ongoing recipe. I made this the day before Thanksgiving, and my sister and husband wanted a piece. The second time, I baked it closer to 75 to 90 minutes, and it was much better. Hi there! I love the pictures and step by step instructions, those were helpful, thanks! Thank you. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it.
I see no need to search for any other pie recipes. I want to make this for someone who’s allergic to dairy & wheat.
I scratched my head a bit when I saw the pepper, but it works! Bar none, my guests said this was the best pumpkin pie they had ever had. and really like the crispy bottom crust on this pie. Happy Thanksgiving from Sarasota Florida! When I make this recipe, I have to bake the pie for twice as long as the recipe says – about 1 hour 40 min or even a bit longer. Add 1/2 teaspoon each ground coriander and turmeric, and 1/4 teaspoon each ground cardamom and cumin. Other recipes taste like a big ball of sugar and cinnamon. I did too! There’s always whipped cream . I was assigned the pumpkin pie this year.
The crust itself was SUPER hard, almost impossible to cut with a fork (required two hands and a good portion of my body weight). Hope you enjoy! Thank you so much for brightening my day with this amazing dessert! Absolutely made my Thanksgiving!!
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