Pumpkin Pie

Total Time:
1 hr 35 min
15 min
30 min
50 min

6 to 8 servings

  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1 piece pre-made pie dough
  • Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

View All

Cooking Tips
More Recipes and Ideas
4.6 859
I made this a day before Thanksgiving. I used a regular 9" pie plate and, of course, had too much left over filling. I baked it 50 minutes anyway as directed. When I went to pull it out of the oven, I put faith in the reviewers...it was total liquid. (Not freaked-out, as I had 24 hours to come up with plan B if necessary.) I put it on the counter to rest and returned in 20 minutes. To my HUGE SURPRISE, it was set perfectly. I don't love pumpkin pie, but loved this pie. It had such a nice creamy texture, completely unlike the dense and gritty pumpkin pies I've had in the past. This will be on our table next Thanksgiving, if not before! item not reviewed by moderator and published
I've made this pie four different times(Thanksgiving, Christmas, two birthdays) and it has turned out perfect every time! I love this recipe, it's a huge hit every time I make it! I don't cook it any longer than what the directions say, but I let it set on the counter for at least an hour after it cooks. item not reviewed by moderator and published
I didn't like pumpkin pie. I made this one because of the reviews and I didn't want to waste money on a commercial one. This was the BEST DESSERT on our Thanksgiving Day table. I only used cinnamon for the spice and had to bake it 15 minutes longer, but it came out perfect. Thank you Paula. Do you think I can make it and freeze it for the future use? item not reviewed by moderator and published
This was great! My husband HATES pumpkin pie (says it tastes too, "gourdy" whatever that means. I'm not a big fan, either. Decided to try this based on the ingredients. It took a LOT longer than 50 minutes to set the custard, but boy, was it good! item not reviewed by moderator and published
5 star recipe all the way!! I had everyone asking for the recipe! BEST pumpkin pie I have EVER made and tasted!!! Making it the day ahead works better than day of. Refrigeration allows more times to set. I used milk instead of half & half too. This recipe also made enough filling for 2 deep dish pies. Will DEFINITELY be making again and passing out the recipe. item not reviewed by moderator and published
This was the worst pumpkin pie I ever baked.... well actually the biggest waste of my time and money ever on a pie. I was really disappointed given the high ratings. I've made tons of pumpkin pies and really love them but didn't like this one. Frankly, I've had better store bought pies. Sorry but this was a real disappointment for me. item not reviewed by moderator and published
I found this very delicious. However, baking for only 50 minutes at 350 degrees serves a pie that is a little thicker than yogurt. I have had to bake it at 375 for an hour+ just to have it set in the middle. I have tried this in electric, gas, and a convection oven. The convection oven gets closer to 50 minutes. item not reviewed by moderator and published
I followed the recipe pretty much as written with the two exceptions noted below and it turned out GREAT. My favorite pumpkin pie ever, and everybody at the dinner I brought it to was gaga over it. My changes: 1. Used a deep dish pie plate. Didn't have any leftover filling. 2. Used only 1/2 cup of the half and half I will DEFINITELY be hanging onto this recipe and making it again. Super delicious! item not reviewed by moderator and published
I LOVE the flavour of the pie filling, it is always the biggest hit when I make it. My only issue with this recipe is the instructions for pre baking the pie. The pie weights are not left in long enough and the temp for the oven is too low. The only way to make the pie look nice is to leave the pie crust with the weights in longer at a higher temp. item not reviewed by moderator and published
The first time I made this pie I was scared I messed it up.. It was super jiggly after 50mins in the oven. I had to bake it twice as long as it said because the pie filling went to the top of my pie pan. There is alot of filling! For the people who said it was "jiggly" bake it longer... I added all the pumpkin pie spices nutmeg, clove, cinnamon, ginger and all spice (5 shakes each through the small holes). Baked small pumpkins and made my own puree in the blender. (super easy) I also didn't soften the cream cheese and put the half/half in the freezer so it would be really cold. My filling was thick. I made my own crust using the recipe from martha stewart called our favorite pie crust. Have made this about 5 times now. Best pie ever! item not reviewed by moderator and published
Just made two today we love them. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond