Pumpkin Pie

Total Time:
7 hr 25 min
30 min
5 hr
1 hr 55 min

about 6 to 8 servings


Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.

Meanwhile, whisk together the yolks and milk in small bowl.

Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)

On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.

Preheat the oven to 350 degrees F.

Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.

Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve

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    77 Reviews
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    This is THE best pumpkin pie ever! It is a little demanding, but if you follow the recipe, it's worth it!
    This pie was absolutely scrumptious! I used canned pumpkin, which was just fine. I didn't love the crust - it really shrank.
    I made this pie for Thanksgiving. It turned out just fine, good but not great. We all thought it was a bit too much ginger, not quite sweet enough or pumpkiny and the crust needed something, maybe salt
    I used fresh pumpkin and it came out delicious! My crust not so much, but still good anyway. I would definitely try the crust again. Great recipe! 
    This pie was nothing short of PERFECT! Since I have to eat gluten free, I did simply use a pre-made gluten free crust!
    My family had this yesterday for the first time and it was fabulous. We made two pies and it was even better the second day. Would really recommend you give it a try. We will certainly be making again!
    If I don't make this pie every Thanksgiving and Christmas, I will be disowned. Even my little nephews rave about it - they won't eat any pumpkin pie but mine! My only modification is to use fresh pumpkin as well. A bit more work but well worth it!
    Best I ever had!!!
    This recipe is wonderful, so wonderful that I make it only once a year. I did change a few things in this recipe.  
    First, I use fresh pumpkin instead of canned pumpkin, I mean come on a can? Seriously? I slice the pumpkin up like you would a honey dew or a musk melon than put it in the oven at 350 degrees in a watery bath. Once cooked and cooled down ( Ice water I slice the tough skin off and use a potato smasher, I use the amount of pumpkin listed, than I cook it down with brown sugar, the amount listed will do.  
    Another change is that I use a pre-made gram cracker crust instead of the traditional crust. Everyone who has tried this pie with my changes has raved about it!
    Love this pumpkin pie. I did make one modification and that was i omitted the condensed milk. I make this every year regardless if its spring or summer, love this pie! 
    The most delicious pumpkin pie ever. It's easy to make and the result couldn't be better. even my mom who's not crazy about pumpkin pie couldn't stop eating.
    This is the best pumpkin pie recipe I've ever made. The crust is divine (I make two pies from it, and double the pumpkin filling). The genius of the filling is cooking down the pumpkin and sugar first,thus intensifying the flavor of pumpkin, but you must do this slowly over medium-low heat. Stay close by and stir it often. The hardest part of this recipe was doing the math to double the filling.
    I didn't think this pie was bad like some viewers. In fact, I thought it was pretty good and so did my family. Next time I will go ahead and make two pies - since you have so much left over evaporated milk and condensed milk.
    The pie was ok. It tasted too milky for my taste, and with every bite, I felt something was missing (although I followed the recipe accurately. Not sure if the recipe should have had maybe, more cinnamon? I thought some readers were accurate in saying, it tasted pretty average. Sorry :(

    I didn't like the texture and the filling left a weird aftertaste.
    5 stars? Are you kidding me? Cook the pumpkin and the sugar for 15 to 20 minutes for what reason? I see no reason for this step. This pie was nothing more than average. I have made much better pumpkin pie recipes and will never make this one again. Don't waste your time or the 2 milk ingredients. Trust me on this!
    this is by far THE most delicious pumpkin pie I have ever had!!! (Though, I have to confess, I cheat and use frozen pie shells.
    I didn't use the crust recipe, so I can't comment on that, but the pie is absolutely delicious and the texture is perfect. The only issue I have with the recipe is the inconvenience of using a small part of a can of condensed milk, a small part of a can of evaporated milk, and part of a can of pumpkin.  
    I made this recipe with real pumpkin and a digestive biscuits (graham cracker/cookie) crust/base instead of the pie dough. The crust is so simple by taking a package of digestive biscuits and crumbling them into a food processor until they are pulverized. Melt some butter (1/2 stick) and in a mixing bowl combine the two until the crumbs are coated and start sticking together. Then spread the mixture in a pie pan and bake for about 10 minutes - voila a base.
    For those of you commenting on why people rate the recipe when all is needed is an answer to a question:

    You have to rate it to post.

    The first time I made this recipe I did not have cream so I increased the evaporated and condensed milk to compensate. This pie is very good. I always made the pie on the pumpkin can... wow this one is much better. I also increased the vanilla to 1/2 tsp. I liked the addition. I have made this recipe at least 4 times it is EXCELLENT. I recommend.
    Baking gives me anxiety. But every year I follow this carefully, and I am amazed at how good it comes out. The recipe is the ULTIMATE- rarely am I impressed with something that I make. It's all due to the fact that this recipe is very complete, and there is a ton of flavor. I HIGHLY HIGHLY recommend it. I haven't seen this episode in years, and I still make this annually. IT IS AWESOME
    This was the first time I had ever made pumpkin pie and it turned out really well. I was surprised at how easy it was to make my own dough. I will never be buying premade dough again! My husband loved it too! I can't wait to make it again.
    I had never made a pumpkin pie before, so I made sure to follow the directions very carefully. It turned out beautifully! The crust has a hint of sweetness, and the filling is perfect, not too firm or too runny.
    I messed up the crust, so I ended up using a store-bought crust, but the filing was awesome! I followed the recipe to the T, and it came out great! My husband and family loved it, I made it last night and it was gone in two hours!
    It was my first time making a pie from scratch and it surpassed all expectations. I have never tasted such a perfect pumpkin pie! GREAT RECIPE!
    I didn't like the texture of the pumpkin filling. Eventhough It was set, the filling was too heavy and mushy. I prefer a custardy texture. About the crust, I used a store bought one and you do not need to prebake. For info on this method check online at Pillsbury's website. To the lady who had trouble with the crust not cooking, did you use a glass pan and bake the pie on the bottom rack? I think next time I will use the recipe on the back of the label on the can of pumpkin instead.
    This was the first time I had made a Pumpkin Pie - everyone loved it!! I followed the recipe pretty close but went the easier route and bought a refrigerated pie crust that just rolled out and baked in the pie pan.
    Loved it. Just the right texture and flavor. Simple and delicious.
    On a side note: Why are some people submitting a rating on a dish they've never tried? Not only is it illogical but it skews the rating system. Weird.
    I followed the recipe with two exceptions: I used store-bought pie crust dough (baked for 15 minutes with pie weights on foil, and then removed them for another 10 minutes), and I froze the pumpkin and then defrosted it instead of cooking it to remove the water. If you freeze pumpkin in a zipper bag, when you defrost it all of the water separates naturally and you're left with much thicker pumpkin.
    Everyone loved this pie - it is a beautiful color and a rick, creamy texture.
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond