The Best Pumpkin Pie Recipe

Introduction

This pumpkin pie recipe combines creamy texture with classic autumn spices to create a rich and flavorful dessert. Perfect for holidays or cozy evenings, it features a tender all-butter crust and a smooth pumpkin filling that’s both sweet and spiced just right.

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pure pumpkin puree
• 1/2 cup butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 3 large eggs
• 3 1/4 cups powdered sugar (can reduce to 2 1/2 cups)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg or pumpkin pie spice
• 1/4 teaspoon salt
• All-butter pie crust (see recipe below)
• 2 cups heavy cream
• 1/2 cup powdered sugar (for whipped cream topping)

Instructions

1. Step 1: Prepare the pie crust following your preferred all-butter crust recipe and chill the dough tightly wrapped in the refrigerator.
2. Step 2: In a mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scraping down the sides often. A whisk attachment works best.
3. Step 3: Add the pumpkin puree and mix for another 5 minutes to combine fully.
4. Step 4: Mix in the melted butter and vanilla extract for 1 minute.
5. Step 5: Add eggs one at a time, beating well after each addition.
6. Step 6: Add powdered sugar, cinnamon, nutmeg or pumpkin pie spice, and salt. Mix until smooth.
7. Step 7: Preheat the oven to 400 degrees Fahrenheit.
8. Step 8: Roll out the pie dough and place it into a deep-dish pie pan.
9. Step 9: Pour the pumpkin filling into the prepared crust. Place the pie pan on a baking sheet to catch spills.
10. Step 10: Bake for 15 minutes at 400 degrees. Then reduce the oven temperature to 350 degrees and bake for another 42 to 48 minutes. Watch the crust closely and cover with foil if it browns too much.
11. Step 11: Let the pie cool to room temperature for about 1 hour, then refrigerate for at least 4 hours to set.
12. Step 12: Whip the heavy cream with powdered sugar until soft peaks form and top the chilled pie before serving.

Tips & Variations

• Use a whisk attachment or beat the cream cheese longer to ensure a smooth, fluffy filling.
• Adjust powdered sugar to taste for more or less sweetness.
• Cover the crust edges with foil or a pie shield during baking to prevent over-browning.
• Use pumpkin pie spice as a quicker alternative to measuring cinnamon and nutmeg separately.
• For a lighter topping, add a splash of vanilla to the whipped cream.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 3 days. The pie tastes best chilled but can be served at room temperature. Reheat slices gently in the microwave for 15 to 20 seconds if you prefer a warm serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of puree?

No, canned pumpkin pie filling contains added spices and sweeteners which will affect the final flavor and texture. Use pure pumpkin puree for the best results.

How do I prevent the pie crust from getting soggy?

Blind baking the crust for a few minutes before adding the filling can help keep it crisp. Also, baking the pie on a baking sheet helps even heat distribution and reduces sogginess.

The Best Pumpkin Pie Recipe

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★★★★★

4.7 from 111 reviews

• Author: Hugo
• Total Time: 5 hours 28 minutes
• Yield: 8 servings 1x

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Description

This rich and creamy pumpkin pie recipe combines smooth cream cheese with classic pumpkin pie spices for a decadent twist on a traditional favorite. Made with an all-butter flaky pie crust and topped with freshly whipped cream, this pie is perfect for fall celebrations and holiday dinners.

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Ingredients

Scale 1x2x3x

Pie Crust

• All-Butter Pie Crust (prepared according to this recipe)

Pie Filling

• 1 (8-ounce) package Cream Cheese, softened
• 1 (15-ounce) can Pure Pumpkin Puree
• 1/2 cup Butter, melted and slightly cooled
• 2 teaspoons Vanilla extract
• 3 large Eggs
• 3 1/4 cups Powdered Sugar (may reduce to 2 1/2 cups)
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg or Pumpkin Pie Spice
• 1/4 teaspoon Salt

Topping

• 2 cups Heavy Cream
• 1/2 cup Powdered Sugar

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Instructions

1. Make Pie Crust: Prepare the all-butter flaky pie crust according to the linked recipe. Once dough is made, chill it tightly wrapped in the refrigerator.
2. Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scraping down the sides often. Using a whisk attachment helps achieve the best texture.
3. Add Pumpkin: Mix in the pumpkin puree and continue beating for another 5 minutes to blend fully.
4. Add Butter and Vanilla: Add the melted, slightly cooled butter and vanilla extract; mix for 1 minute until well combined.
5. Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
6. Add Sugar and Spices: Incorporate the powdered sugar, cinnamon, nutmeg (or pumpkin pie spice), and salt, mixing thoroughly.
7. Preheat Oven: Preheat your oven to 400°F (204°C).
8. Prepare Pie Pan: Place the chilled pie dough into a deep-dish pie pan, pressing evenly to fit the shape.
9. Fill Pie: Pour the pumpkin pie filling into the prepared crust. Place the pie pan on a baking sheet to catch any drips.
10. Bake Pie: Bake at 400°F for 15 minutes. Then, lower the oven temperature to 350°F (175°C) and bake for an additional 42 to 48 minutes. Monitor the crust to avoid over-browning; cover edges with foil if necessary.
11. Cool and Chill: Allow the pie to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours to set fully.
12. Whip Cream and Serve: Whip the heavy cream with powdered sugar until stiff peaks form and top the chilled pumpkin pie before serving.

Notes

• Ensure the cream cheese is at room temperature before beating to avoid lumps.
• You can reduce the powdered sugar in the filling to 2 1/2 cups for a less sweet pie.
• If the crust starts to brown too quickly, cover the edges with foil or a pie shield to prevent burning.
• Use a deep-dish pie pan to accommodate the thick filling.
• The pie can be made a day ahead and stored in the refrigerator.
• For easier whipping of the cream, chill your mixing bowl and beaters beforehand.

• Prep Time: 25 minutes
• Cook Time: 1 hour 3 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin pie, pumpkin pie recipe, fall dessert, holiday dessert, cream cheese pumpkin pie, homemade pie