Ultimate Pumpkin Pie

The Ultimate Pumpkin Pie Recipe: Creamy Perfection with a Buttery Crust

Welcome to the only pumpkin pie recipe you’ll ever need! Forget dry, crumbly, or bland pumpkin pies of the past. This recipe introduces a few game-changing ingredients that elevate a classic to an unforgettable experience. With a rich, velvety filling nestled in a perfectly buttery crust, this pumpkin pie is designed to be the star of your holiday table and a staple for all your fall celebrations. It’s not just a dessert; it’s a testament to simple ingredients coming together to create pure culinary magic.

After years of baking and countless trials, searching for that elusive perfect pumpkin pie, I’ve finally perfected a recipe that consistently delivers. I’ve explored many variations, from no-bake cheesecakes to streusel-topped mash-ups, but the goal was always to create a truly classic pumpkin pie that stands on its own. This isn’t just another pumpkin pie; it’s *the* pumpkin pie – the one that will have everyone asking for the recipe. Its ease of preparation belies the depth of flavor and luxurious texture it offers.

The Secret to an Incredibly Creamy Pumpkin Pie Filling

What makes this pumpkin pie truly exceptional? It all comes down to a few thoughtfully selected ingredients that transform the texture and flavor, ensuring a custardy, smooth, and perfectly spiced filling every single time. These aren’t outlandish items but rather clever additions that make a significant difference.

• Mascarpone Cheese: This is the star ingredient that sets this pie apart. Often described as Italian cream cheese, mascarpone is made from whole cream, giving it an unparalleled richness and silky texture. Unlike standard cream cheese, mascarpone has a milder, sweeter flavor profile that complements pumpkin beautifully without overpowering it. You’ll find it near the deli, dairy, or specialty cheese sections of most grocery stores. It’s the secret to achieving that impossibly smooth and decadent filling.
• Canned Pumpkin: For consistent results and ease, always opt for good quality, pure canned pumpkin. Brands like Libby’s® are excellent choices. Ensure you’re using 100% pure pumpkin puree, not pumpkin pie mix, which contains added spices and sweeteners that can throw off the balance of this recipe. The purity of the pumpkin allows our carefully selected spices to shine.
• Powdered Sugar: While granulated sugar is common, powdered sugar dissolves more readily, contributing to an incredibly smooth and lump-free filling. Its fine texture helps create a uniform custard that simply melts in your mouth. This minor swap is key for that luxurious finish.
• Heavy Cream: After extensive testing, heavy cream proved to be superior to evaporated milk for its ability to create a richer, more luxurious mouthfeel and deeper flavor. It adds a decadent creaminess that traditional recipes often lack, making each bite a truly indulgent experience.
• Pumpkin Pie Spice: A well-balanced pumpkin pie spice blend is crucial. While store-bought blends are convenient, making your own batch allows you to customize the intensity and freshness. It’s perfect for all your fall baking needs and guarantees a warm, aromatic flavor that perfectly complements the pumpkin.

Quick Tip: If you find yourself with leftover mascarpone cheese, don’t let it go to waste! It’s incredibly versatile. Use it to enhance the creaminess of savory dishes like Baked Ziti, add a rich depth to desserts such as Salted Caramel Cookies, or even spread it on toast for a luxurious twist on a Honey and Banana Sandwich.

How To Bake The Perfect Pumpkin Pie: A Simple Guide

Creating this magnificent pumpkin pie is surprisingly straightforward. Even if you’re a novice baker, these steps will guide you to a flawless finish. The key is in the details, from preparing the crust to understanding the subtle cues of a perfectly baked pie.

1. Prepare Your Crust: You have options here! For ultimate convenience, a store-bought pie crust works wonderfully. If you prefer a truly homemade touch, my flaky pie crust recipe is a perfect pairing. The best part? There’s no need to pre-bake or blind bake the crust for this recipe. The pie bakes long enough to ensure a beautifully golden and firm crust that complements the creamy filling. Simply place the raw crust into your pie pan, crimp the edges as desired, and prepare for filling.
2. Whip Up the Filling: This is where the magic happens, and it takes mere minutes! In a large bowl, combine the pure canned pumpkin with the mascarpone cheese, then beat until smooth. Gradually add the eggs, vanilla, cinnamon, pumpkin pie spice, salt, powdered sugar, and finally, the heavy cream. Use an electric mixer for the smoothest, most uniform consistency. The filling should be silky and lump-free, a testament to the powdered sugar and mascarpone.
3. Fill and Bake to Perfection: Carefully pour the prepared filling into your unbaked pie crust, making sure not to overfill it (about three-quarters full is ideal, especially if your pan is smaller). To release any trapped air bubbles that could create cracks, gently tap the pie on your counter 3-4 times. This simple step ensures a smooth top surface. Bake the pie, starting at a higher temperature to set the crust quickly, then reducing the heat for a slower, even bake that cooks the custard through.
4. The Crucial Cooling Phase: Patience is a virtue, especially with pumpkin pie! Once baked, resist the urge to cut into it immediately. The pie needs ample time to cool completely at room temperature, followed by a thorough chill in the refrigerator for at least 4-6 hours. This cooling period is essential for the custard to fully set and achieve its firm, sliceable texture. Rushing this step can result in a runny or crumbly pie, so plan ahead for the best results.

Quick Tip for Doneness: Knowing when your pumpkin pie is perfectly baked can be tricky. A reliable method is the gentle jiggle test. While still in the oven, carefully give the pie a soft shake. If the center has a slight, delicate wobble—like perfectly set gelatin—but isn’t liquid, it’s done! The edges should be set and firm. A toothpick inserted near the center should come out clean but moist, indicating a tender, fully cooked custard.

Making Pumpkin Pie Ahead of Time and Storage Tips

One of the many joys of this pumpkin pie recipe is how well it lends itself to advance preparation. In fact, many believe pumpkin pie tastes even better the day after it’s baked, allowing the flavors to fully meld and the custard to set to its ideal consistency. This makes it a perfect dessert for busy holidays like Thanksgiving, as you can prepare it a day or two in advance.

To make your pie ahead of time, follow all baking and initial cooling instructions. Once the pie has cooled completely at room temperature, transfer it to the refrigerator, uncovered, for 4-6 hours to chill thoroughly. After it’s fully chilled and set, cover the pie tightly with plastic wrap or foil to prevent it from absorbing refrigerator odors and to maintain its freshness. Store it in the refrigerator until you’re ready to serve. For the best flavor and texture, this pie is delicious served chilled, straight from the fridge.

Vanilla Ice Cream Or Whipped Cream? The Ultimate Debate!

Ah, the age-old question that sparks friendly debates at every holiday gathering: what’s the best topping for pumpkin pie? Is it the cool, creamy decadence of vanilla ice cream, or the light, airy sweetness of whipped cream? Ultimately, the answer comes down to personal preference, as both offer a delightful contrast to the rich pumpkin filling.

While a scoop of classic vanilla ice cream provides a wonderful temperature and texture contrast, I’m personally partial to a generous dollop of homemade whipped cream with this pumpkin pie recipe. Its delicate sweetness and fluffy texture create a harmonious balance with the dense, spiced custard. For an extra special touch, consider making a maple whipped cream – its subtle warmth and sweetness perfectly complement the fall flavors of the pie.

Pumpkin Pie Recipe Notes and Variations for Every Baker

To help you achieve pumpkin pie perfection and cater to various preferences, here are a few important notes and clever variations for this recipe:

• Crustless Pumpkin Pie: For a gluten-free option or simply to cut down on carbs, this pie filling bakes beautifully without a crust. Simply grease your pie dish well, pour in the filling, and bake as directed. Be aware that glass pans might require a slightly lower oven temperature and potentially a longer bake time for the filling to set properly. Monitor closely for doneness.
• Choosing the Right Pie Pan Size: This recipe is designed for a standard 9-inch or a deeper 9.5-inch pie pan. If your pie pan is smaller, you may not use all of the filling. Aim to fill the pan about three-quarters full to prevent overflow. Don’t waste any extra filling; it’s perfect for making mini pumpkin pies in ramekins or muffin tins, adjusting the baking time accordingly.
• Fresh Pumpkin vs. Canned: While good quality canned pumpkin is recommended for its consistent moisture and texture (and ease!), you can certainly use fresh pumpkin puree. If opting for fresh, choose a small, sweet variety often labeled as “sugar pumpkins” or “pie pumpkins.” You’ll need approximately 15 ounces (about 425g) of homemade, smooth pumpkin puree for this recipe. Ensure it’s thick and well-drained to prevent a watery filling.

Pumpkin Pie

This is our go-to Pumpkin Pie, featuring a buttery crust and unique ingredients that make it exceptionally creamy and flavorful. Simple, rich, and a true fall classic, perfect for any occasion.

Prep Time: 25 minutes

Cook Time: 1 hour 10 minutes

Chilling Time: 4 hours

Total Time: 5 hours 35 minutes

Servings: 12 slices

Equipment

• Pie pan (9 or 9-1/2-inch by 1.75 or 2-inch)
• Hand mixer (or stand mixer with whisk attachment)

Ingredients

• 1 pie crust (homemade or store-bought, see Note 1)
• 1 (15-ounce) can pumpkin (pure pumpkin puree, not pie mix, see Note 2)
• 1 (8-ounce) package mascarpone cheese (see Note 3)
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice (see Note 4)
• 1/2 teaspoon salt
• 3 cups powdered sugar
• 1/2 cup heavy cream
• 1 tablespoon milk (optional, for egg wash)
• 1 large egg (optional, for egg wash)
• Maple whipped cream (optional, for serving, see Note 5)

Instructions

1. Place your prepared pie crust into a 9 or 9.5-inch pie pan. You can optionally crimp the edges for decoration or press them down gently with the tines of a fork. If you desire a slightly browned and glossy crust edge, whisk together 1 tablespoon of milk and 1 large egg, then lightly brush this mixture over the edges of the pie crust. Place the prepared crust into the freezer while you prepare the filling.
2. Preheat your oven to 425°F (220°C). Make sure to position an oven rack in the middle of the oven for even baking.
3. In a very large mixing bowl, combine the pure canned pumpkin and mascarpone cheese. Beat with a hand mixer (or use a stand mixer fitted with the whisk attachment) on low speed until these two ingredients are smoothly combined. Next, add the three large eggs, one at a time, beating well after each addition until fully incorporated. Incorporate the vanilla extract, ground cinnamon, pumpkin pie spice, salt, and powdered sugar. Continue to beat on low speed until the mixture is completely smooth and all ingredients are thoroughly combined. Finally, add the heavy cream and mix until the filling is wonderfully silky.
4. Carefully pour the creamy filling into your prepared, chilled pie crust. Be mindful not to overfill; leave the pie approximately 3/4 full (refer to Note 6 for pan size guidance). Place the pie onto a baking sheet, which will help catch any potential drips and make it easier to transfer. Bake for 15 minutes at 425°F (220°C). After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 45–55 minutes. The pie is done when the center has a slight, delicate jiggle (like set gelatin) but is no longer liquid. If the crust edges start to brown too much before the filling is set, cover them loosely with a pie crust shield or a strip of aluminum foil. Check for doneness every 5 minutes after 45 minutes of baking. A toothpick inserted near the center should come out clean but moist; if there is still liquid batter clinging to the toothpick, continue cooking.
5. Once baked, remove the pie from the oven and allow it to cool completely at room temperature on a wire rack. This step is crucial for the pie to set properly. After it has cooled to room temperature, transfer it to the refrigerator, uncovered, and chill for a minimum of 4–6 hours (or preferably overnight). For clean, neat slices, run a sharp knife under hot water, wipe it dry, make a slice, and repeat this process for each cut. Serve chilled with vanilla ice cream or a dollop of whipped cream – homemade maple whipped cream is highly recommended! (See Note 5 for the recipe).

Recipe Notes

Note 1: For an exceptional homemade crust, find detailed instructions and tips on how to make your own pie crust!

Note 2: The quality of your pumpkin makes a difference. Good-quality canned pumpkin (such as Libby’s®) contains only cooked pumpkin puree, without any added water, spices, or sugars. It is crucial to use pure pumpkin puree for this recipe, not pumpkin pie filling, which is pre-seasoned and will alter the flavor profile of our perfectly spiced pie.

Note 3: If you’re new to mascarpone cheese, you’re in for a treat! It’s an Italian cheese similar in texture to cream cheese but incredibly richer and smoother, as it’s made from a base of whole cream. This gives our pie an unparalleled creamy texture. You can typically find mascarpone in the gourmet cheese section, near other soft cheeses like brie, in the dairy aisle next to cream cheese, or sometimes at the deli counter. If you have trouble locating it, a quick search on your grocery store’s app can often pinpoint its exact location.

Note 4: Using a quality pumpkin pie spice blend simplifies the recipe and ensures consistent flavor. For those who enjoy tailoring their spices, consider making a large batch of homemade pumpkin pie spice to use throughout the fall baking season. Alternatively, if you don’t have a blend, you can substitute with 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg for a similar warm spice profile.

Note 5: To prepare a delicious maple whipped cream, chill a large mixing bowl and your whisk attachment for at least 15 minutes. Add 1 cup of cold heavy whipping cream to the chilled bowl. Whisk on high speed for 1-2 minutes until the cream begins to thicken and soft peaks start to form. While continuing to whisk at medium speed, gradually drizzle in 3.5 tablespoons of pure maple syrup. Add a tiny pinch of salt and 1 teaspoon of pure vanilla extract. Increase the speed back to high and continue whisking until firm, but still soft, peaks are achieved. Serve immediately with your pumpkin pie!

Note 6: The amount of filling needed can vary slightly depending on the exact depth and size of your pie pan. If using a slightly smaller pie pan, you might not use all of the filling; aim to fill the pan about 3/4 full. Any leftover filling can be baked into individual miniature pumpkin pies in ramekins or muffin tins (adjust baking time accordingly). The recipe uses all the filling when baked in a standard Pyrex 9-inch pie tin.

Storage: To ensure optimal freshness and safety, allow the pumpkin pie to cool completely at room temperature after baking. Once cool, wrap the pie tightly in plastic wrap or aluminum foil and store it in the refrigerator for 2–4 days. If you wish to freeze your pumpkin pie, consult this helpful resource for detailed instructions on how to properly package, freeze, and thaw your pie to maintain its quality.

Nutrition

Serving: 1 serving | Calories: 333 kcal | Carbohydrates: 41 g | Protein: 4 g | Fat: 17 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 79 mg | Sodium: 189 mg | Potassium: 113 mg | Fiber: 1 g | Sugar: 31 g | Vitamin A: 5993 IU | Vitamin C: 2 mg | Calcium: 52 mg | Iron: 1 mg

Nutrition information is an estimate calculated automatically and should be used as an approximation only.

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