Can I use store-bought pie crust?

I personally don't recommend it, especially not with a pumpkin pie. If you are nervous or short on time for making a pie crust, check out this Press-in Melted Butter Pie Crust recipe.

Can the pie crust be made without a food processor?

Yes. You can cut the butter into the flour by hand, or use a stand mixer.

Can I skip the blind bake of the pie crust?

No. Pumpkin filling bakes at a low temperature, which isn't hot enough to fully cook the pastry underneath it. Fully blind baking the crust first is what keeps you from ending up with a soggy bottom, no matter which crust you use.

Can these be made ahead of time?

Yes. Refrigerate the pie dough for up to 2 days or freeze it for up to 3 months. The shaped crust, the macerated filling, and the fully assembled unbaked pie can each be refrigerated, covered, for up to 1 day. To freeze the assembled, unbaked pie, freeze it on a sheet pan until solid, at least 12 hours. Then wrap it twice in plastic wrap and once in foil. Bake within 3 months, either thawed overnight in the refrigerator or straight from frozen.

How do I know when pumpkin pie is done?

The outer edges of the filling will puff up about 2 to 2-½ inches in, while the center is still slightly wobbly but not liquid. The middle should reach about 180°F on an instant read thermometer.

Why did my pumpkin pie crack?

Overbaking is the most common cause. Take the pie out of the oven while the center is still slightly wobbly, and avoid opening the oven door often or moving the pie in and out to check on it. If your kitchen is very cold, let the pie cool for about 10 minutes in the turned-off oven with the door open before moving it to a wire rack.

The Most Perfect Pumpkin Pie

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4.9 from 20 reviews

Perfect Pumpkin Pie

Recipe by Kelli Avila

This Perfect Pumpkin Pie has cinnamon baked right into the pastry, so the crust carries the same warm spice as the filling. Heavy cream gives the custard a rich, silky texture. Pulling the pie from the oven while the center is still slightly wobbly prevents cracks and lets the custard finish setting in the refrigerator.

Total Time1 hour 25 minutes
Yield8-10 servings

Ingredients

For the Cinnamon Pastry:

1-½ cups (180 grams) all-purpose flour, plus more for work surface
1 tablespoon powdered sugar
2 teaspoons ground cinnamon
pinch of salt
12 tablespoons (168 grams) cold unsalted butter, diced into ½-inch pieces
¼ cup (60 grams) cold water

For the Pumpkin Filling:

½ cup (100 grams) granulated sugar
½ cup (100 grams) packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
pinch of ground cloves
3 large eggs
1 teaspoon vanilla extract
1 (15-ounce) can 100% pumpkin puree
½ cup (115 grams) heavy cream
Whipped Cream or Maple Whipped Cream (optional, for serving)

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Instructions

Prepare the Cinnamon Pastry:

In the bowl of a food processor, pulse the flour, powdered sugar, cinnamon, and salt until combined. Add the butter and pulse about 7 times, until the butter is broken into pea-sized bits.
With the motor running, pour in the water and process until the dough comes together around the blade.
Remove the pastry from the food processor and wrap it tightly in plastic wrap. Let it rest in the refrigerator for a minimum of 30 minutes, or up to 2 days.
On a lightly floured work surface, roll out the pastry to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press it into the sides and the bottom, and crimp the edges as desired. Place the pie shell in the freezer for 15 to 30 minutes to chill.
While the pie shell chills, preheat the oven to 400°F and place oven racks in the lower and middle parts of the oven.
Remove the pie shell from the freezer. Line it with a round piece of parchment paper, then add pie weights (such as dry rice, beans, or lentils) to fill the pie shell, making sure to push the pie weights to the edges. Bake on the lower rack for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights.
Return the empty pie shell to the oven and bake for an additional 10-12 minutes, or until the crust has a matte appearance and is starting to turn light golden. Lower the oven to 350°F and set the pie shell aside until ready to use.

Make the Pumpkin Filling and Bake:

In a large bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and eggs until combined. Whisk in the vanilla, pumpkin puree, and heavy cream until smooth. Do not overmix because air bubbles can get trapped in the filling.
Pour the filling into the slightly cooled blind baked pie crust and bake on the middle rack for 45-55 minutes, or until the edges of the filling have puffed about 2 to 2-½ inches in but the center is still slightly wobbly. The middle of the pie should reach an internal temperature of above 180°F. Cover the edges of the pie crust with aluminum foil or a pie crust cover if they are browning too quickly.
Remove the pie from the oven and transfer to a wire rack to cool. Once it’s fully cool at room temperature, move it to the refrigerator to finish setting up for at least 4 hours.

Notes

Weighing your flour is the most accurate way to measure. If you aren’t going to weigh it, spoon it into the measuring cup, then level it off. If you scoop the flour with the measuring cup and then level it, it could change the final product.

This pie should be stored in the refrigerator.

It can be served straight from the refrigerator, or you can let it sit at room temperature for a few hours before serving.

The pastry can be made up to 2 days ahead and kept wrapped in the refrigerator.

Originally published in 2021, this recipe has been regularly retested and periodically updated to ensure it continues to deliver great results for readers. The ingredients and method remain the same as the original, but the instructions have been rewritten for clarity.

Prep Time: 00:20
Cook Time: 00:65
Category: Sweet Pie
Method: Bake

Find it online: https://everydaypie.com/perfect-pumpkin-pie/