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Award-winning creamy pumpkin pie recipe has a secret ingredient to make it extra special! This is the best pumpkin pie recipe and won the best pumpkin pie on the internet!
The BEST PUMPKIN PIE RECIPE
I spent most of my life making the pumpkin pie recipe on the back of Libby’s pumpkin can. It is a yummy recipe and produces a classic pumpkin pie. But it might just be a tad boring. Most of my kids reach for any other pie but pumpkin so I set out to change it.
Last year, I made a simple perfect pumpkin pie using sweetened condensed milk. This year I decided to up the ante and really change up the classic pumpkin pie recipe. The result was pumpkin pie perfection.
Why you will love this Award Winning Pumpkin Pie:
- This isn’t your typical pumpkin pie recipe! Even people who say they don’t like pumpkin pie, actually love this pumpkin pie recipe. It is the secret ingredients that set it apart. It truly is the best pumpkin pie!
- You can make it ahead of time! Worried about preparing the entire Thanksgiving meal on Thanksgiving Day? You can make this pumpkin pie several days ahead of time and just keep it in the refrigerator.
Ingredients:
This isn’t like the recipe on the back of the Libby’s can of pumpkin — it is BETTER!
So what makes this the best pumpkin pie recipe? Two ingredients — Cream Cheese and Butter. Instead of using evaporated canned milk, we add cream cheese and butter. Why have I not thought of this before? The creamy cheese and butter add a touch of rich creaminess to the pumpkin pie.
The cream cheese and butter also soften the strong pumpkin flavor. It is still a perfectly pumpkin flavored pie but is much creamier than the original. When paired with a buttery flaky pie crust and fresh whipped cream, it is the quintessential Thanksgiving dessert.
- Canned Pumpkin — use your favorite pure pumpkin puree. You want to use just pure pumpkin and NOT the pumpkin pie mix.
- Cream Cheese — this cream cheese makes the pumpkin pie so perfectly creamy. Use full-fat cream cheese and make sure it is softened to mix more easily with the pumpkin.
- Butter — this adds so much warmth and flavor to the pie and pairs perfectly with the pumpkin.
- Vanilla Extract — use a good-quality pure vanilla extract in this recipe.
- Eggs — this recipe calls for large eggs.
- Powdered Sugar — helps to create a smooth, silky texture while sweetening the pumpkin. If you want it less sweet, you can reduce the amount of powdered sugar.
- Spices: Cinnamon, Nutmeg, and Salt — these spices bring out the warm flavors of the pumpkin.
- All Butter Pie Crust — this homemade pie crust recipe is so simple, using only 4 ingredients but is flaky and delicious.
Pumpkin Pie Tip:
To make it extra creamy, soften the cream cheese to allow it to mix well with the pumpkin. You can mix it in a stand mixer, with a hand mixer, in a blender, or food processor.
How to make the Best Pumpkin Pie Recipe:
- Start off by making the pie crust. I suggest making my homemade butter pie crust recipe. If you make it in a food processor, it is even easier! Roll out the pie dough and press into a 9-inch deep dish pie pan. Flute the edges. Cover and place in the refrigerator or freezer while making the filling.
- In a large mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scraping the sides of the bowl with a spatula. Add pumpkin and whip for another 5 minutes.
- Add melted butter (make sure it isn’t too hot!) and vanilla and mix for 1 minute longer. Add eggs, one at a time, mixing well after each addition.
- Add powdered sugar, cinnamon, nutmeg, and salt and mix all together.
- Preheat oven to 400 degrees. Pour the pie filling into the deep dish pie crust and place the pie plate on a baking sheet.
- Bake for 15 minutes and then LOWER the oven temperature to 350 degrees and bake for an additional 42-48 minutes. Watch the crust carefully to make sure it isn’t becoming too brown. Cover the pie with foil to prevent browning.
- Let cool to room temperature, about 1 hour and then chill in the refrigerator for 4 hours.
- Serve with freshly whipped cream.
Baking Tip:
To prevent the crust from browning, place some foil over the top of the pie. Foil can stick on the pumpkin pie filling so spray with non-stick cooking spray and lightly tent the foil on top of the pie. Another option is to place the piece of foil on the rack above the pumpkin pie.
How do I know when the pumpkin pie is done baking?
The pumpkin pie will slightly jiggle in the center of the pie. It needs to cool to room temperature and then be refrigerated. It needs time to cool at room temperature or it will sink in the middle if placed straight from the oven to the refrigerator. When it is chilled, it will set-up and become firmer.
How to avoid cracks in a pumpkin pie?
This is a popular question about how to keep your pumpkin pie from cracking. I will share some tips on how to avoid cracks.
Preventing cracks in a pumpkin pie recipe largely revolves around controlling the baking process:
- Don’t Overbake: Overbaking can cause cracks. The edges of the pie should be set, but the center can still be slightly wobbly when you take it out. It will continue to cook as it cools.
- Avoid Sudden Temperature Changes: Rapid changes in temperature can cause cracking. After baking, let the pie cool slowly on a wire rack.
- Shield Edges: Cover the edges of the pie crust with foil or a pie shield for the first part of the baking to prevent them from overbrowning.
FAQ’s about pumpkin pie:
Yes! You need to chill the pumpkin pie to allow the pumpkin pie filling to become firm. I suggest chilling in the refrigerator only after the pumpkin pie comes to room temperature. Make sure to allot enough time for adequate chilling time.
You can skip this step! Since this pie crust has a good amount of butter, it will still end up perfectly flaky. If you would like to pre-bake your pie crust, I suggest filling it with pie weights and baking for about 15 minutes before pouring in your pumpkin pie filling.
This Best Pumpkin Pie Recipe actually just won 1st Place in the Pumpkin Pie Bake-Off competition — Pumpkin Pie Bake-Off. What a fun surprise!
This receives rave reviews every year from people who say that it is the ONLY Pumpkin Pie Recipe they will ever make again. It is that good. This is the best pumpkin pie with a tender, flaky crust and perfectly spiced pumpkin filling
My son, Carson, who will NOT even touch pumpkin pie, is in hog heaven with this pie.
What pie crust should I use?
The best pumpkin pie recipe starts with a homemade all-butter pie crust. Click here for the recipe. I include step-by-step instructions on how to make butter pie crust. I use a deep-dish pie pan for this recipe since there is plenty of filling.
There’s nothing like homemade whipped cream. It begins with heavy whipped cream, whipped until soft peaks form. Powdered sugar is added to sweeten it.
Popular Pumpkin Recipes:
Find the recipe for the Best Pumpkin Pie Recipe here:
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The Best Pumpkin Pie Recipe
Ingredients
Pumpkin Pie Filling:
- 1 – 8- ounce pkg. Cream Cheese softened
- 1 – 15 ounce can Pure Pumpkin Puree
- 1/2 cup Butter (melted and slightly cooled)
- 2 teaspoons Vanilla
- 3 Eggs
- 3 1/4 cups Powdered Sugar * (may reduce to 2 1/2 cups)
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg or 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Salt
- All-Butter Pie Crust Recipe
Homemade Whipped Cream:
- 2 cups Heavy Cream
- 1/2 cup Powdered Sugar
Instructions
- Make pie crust recipe according to recipe directions. Find the recipe for an https://www.modernhoney.com/butter-flaky-pie-crust/Let dough chill in refrigerator, tightly wrapped.
- In mixing bowl, beat the softened cream cheese (ensure it is at room temperature) for 5 minutes until light and fluffy, scraping down the sides often with spatula. The whisk attachment works the best to whip the cream cheese. See notes for mixing options.
- Add pumpkin and mix for another 5 minutes.
- Add melted butter (make sure it is not too hot) and vanilla and mix for 1 minute.
- Add eggs one at a time, mixing well after each addition.
- Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt.
- Preheat oven to 400 degrees.
- Place pie dough in a deep-dish pie pan.
- Pour pumpkin pie filling into pie crust and place pie plate on baking sheet. Depending on the size of your pie pan, you may have some extra filling.
- Bake for 15 minutes. Lower the temperature of the oven to 350 degrees and bake for an additional 42 – 48 minutes. Watch the crust carefully to make sure it isn't becoming too brown. Cover with pie cover or foil to prevent browning. See NOTES below for more details.
- Let cool to room temperature, about 1 hour. Then, let chill in refrigerator for 4 hours.
- Top with freshly whipped cream.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Click the links below for more pie recipes:
Caramel Apple Pie
White Chocolate Macadamia Chocolate Ganache Pie
Double Chocolate Marble Pie
The BEST Pumpkin Pie
Old-Fashioned Pecan Pie
Sweet Cherry Pie
Traditional Perfect Pumpkin Pie
Caramel Banana Cream Pie
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Happy Baking, my friends! Find all of Modern Honey Thanksgiving Recipes on www.modernhoney.com/thanksgiving.
This is my go to recipe! Best pumpkin pie I have ever tasted! Im not much of a fan either! My family always asks for it. One thing though- How do I get a smooth finish? Mine always cracks
Because this pie is made with cream cheese, I am assuming it cracks because it is overbaked, which is what tends to happen with cheesecakes. You could always put a “water bath” in (add boiling water to a 9×13″ pan and place at the bottom of your oven). I’m sure it tastes delicious, though!
Is the the correct amount of icing sugar for this cream cheese pumpkin pie
Maybe it’s overbaking, as suggested. It seems this makes way too much filling for a single crust. As a result, I end up baking for a longer time because the filling never sets as described. Mine poofs up and eventually “pops” open. Still tastes delicious and no one ever complains about the cracks. In fact, one said it was perfect for holding whipped cream. I doubt I’ll make it this year since we’re not eating at home. But next time, I’m going to try two pie crusts.
I always fill two premade pie crusts. I’ve made it 3 times and now I just know I’m going to need two. Double the pleasure.
This us the absolute pumpkin pie ever! Tried many, this one is a hit every time. My go to for quite a few years now, nothing else will do. Nailed it, and it is no wonder, creamy, smooth, not to sweet, not to pumpkiney(I know that’s not a word but I can’t describe it any different). My family love this right down to the wee ting grandchildren. Thank you for sharing.
This is not us 😊
This is excellent pie!!
I’ve made pumpkin pie for years this is the BEST
Today is my daughter’s 15th birthday. When asked what she wanted for her cake, she said “pumpkin pie”. Since this is the one I’ve made for the last two Thanksgiving, I knew this is what she wanted. I’m hoping it’s done before she gets home from school so I can hide it until it’s time!
Absolutely amazing!
I have never liked pumpkin pie but I’ve never had it homemade.
This year I decided to roast my Halloween (uncarved) pumpkin and make pies. In total I made 8 pies using this recipe. For each, I adjusted something different.
The perfect outcome for us was 2.5 cups of powdered sugar, baked at 375 for 50 min straight. We did not prebake the crust either.
I gave most of the pies away and each recipient echoed the same sentiment. That they normally don’t like pumpkin pie but this one is exceptional.
I’d say way have finally been converted to pumpkin pie eaters, but only if it’s this recipe.
Is it possible to substitute the icing sugar with splenda or brown sugar splenda?(diabetic) thanks
I substituted the powdered sugar with 2 1/2 cups of good quality powdered Monkfruit sweetener. Turned out PERFECT!!
This was quite the pie! The texture was divine; creamy and smooth. I did not find it to be too sweet. It’s pie. Pie is supposed to be sweet! I followed the recipe exactly. I am not a pastry chef so I wussed out and used a Pet Ritz. It actually filled 2 deep dish ones. Definitely took some time with all that mixing but well worth it. Husband is a pie connoisseur and said it was the best he had ever had.
When I bake for the stated time, my pie filling is still moving like an ocean. Should I keep baking it, or should I go ahead and pull it out? I am using the entirety of the pie filling in my pie pan.
Hi Tracy! It will definitely jiggle a little in the center but it shouldn’t look completely raw and unset. It will firm up once it is chilled in the refrigerator. I would give it a few more minutes if it is completely underbaked.
This was amazing! Thank you for sharing. Even my pumpkin pie averted dad liked it! It was my first time baking a pie and then trying to work with gluten free and dairy free. I used bobs red mill 1:1 gluten free flour, added 3tbs of water and then 1/2-1tsp of honey and it came together much better and was more pliable then better result as well. I replaced all the dairy ingredients for dairy free versions and that worked just fine without any special accommodations! For vegan I did three “flax eggs” and it was still delicious. I looked through the comments for GF/DF/V comments but didn’t see many so thought I’d leave this here!
This pie had a great taste, but the texture was grainy. Anyone else have this issue? Wondering if I could use granulated sugar instead of powdered to help?