15-minute prep, bakery-smooth custard, and a crisp bottom crust, your go-to for Thanksgiving Pie Recipes and cozy Fall Pie Recipes.
A hot start and gentle finish set the custard like velvet, so every slice stands tall, cuts clean, and tastes like the Best Pumpkin Pie.

Why You’ll Love It
- Silky, no-crack custard: Low-and-slow finish + temp cues deliver that pro look for Thanksgiving Desserts.
- Crisp bottom crust: Quick par-bake keeps the base from going soggy under the custard.
- 15-minute prep: Whisk, pour, bake—perfect for Easy Pumpkin Desserts.
- From canned or real pumpkin: Includes quick method for Pumpkin Pie From Real Pumpkin.
- Photo-ready aesthetic: Deep gold color and clean edges that pop on social.
- Flexible flavors: Maple-bourbon, extra-ginger, or brown-butter twists.
Ingredients (notes only)
- Single 9-inch pie crust (store-bought or homemade) – chill well for flake.
- Pumpkin purée (2 cups / 15 oz/425 g) – canned is consistent; see real-pumpkin option below.
- Eggs (2 large) + 1 yolk – the yolk adds body and helps prevent cracks.
- Light brown sugar (¾ cup / 150 g) + granulated sugar (¼ cup / 50 g) – caramel notes + balance.
- Evaporated milk (12 oz can / 354 ml) or heavy cream (1 cup / 240 ml) – both give a plush custard.
- Pumpkin pie spice (2 tsp) + cinnamon (½ tsp) + fine salt (½ tsp) – warm, balanced spice.
- Vanilla (1 tsp); maple syrup (1–2 Tbsp, optional) – depth and sheen.
- Egg white (1) – optional brush on warm shell to moisture-proof.
Step-by-Step Instructions
- Par-bake crust: Heat oven to 375°F (190°C). Line chilled crust with parchment + weights. Bake 12–15 min; remove weights and bake 5 min more until pale golden. Brush with whisked egg white (optional). Cool 10 min.
- Raise heat: Increase oven to 425°F (220°C).
- Make filling: Whisk eggs + yolk. Add pumpkin, sugars, spices, salt, vanilla, and evaporated milk/cream. Whisk just until smooth (don’t foam). For ultra-silky, strain into a jug.
- Fill & bake hot: Set pie on a sheet. Pour filling into warm shell. Bake 15 min at 425°F.
- Finish low: Reduce to 350°F (175°C) and bake 30–40 min more until edges are set and center jiggles like Jell-O; internal custard temp 175°F/79°C at 1″ from center is ideal.
- Cool & set: Cool on a rack 3–4 hours; chill if you prefer a firmer slice. Serve with lightly sweetened whipped cream.
Serving with turkey? Cook poultry to 165°F / 74°C internal and rest 10 minutes.
Real Pumpkin Option (for “Pumpkin Pie From Real Pumpkin”)
- Roast 2–3 lb sugar pumpkin halves cut-side down at 400°F (205°C) 45–60 min. Scoop, drain in a lined sieve 30–60 min, then purée until smooth. Measure 2 packed cups (425 g).
Pro Tips
- Don’t overbake: Pull when the center still quivers; it finishes with carryover heat.
- Shield the rim: Use a foil ring for the last 20 minutes to prevent over-browning.
- Strain for silk: A quick pass through a fine strainer removes fibers and air bubbles.
- Crack insurance: Avoid over-whisking; cool gradually away from drafts.
- Deep flavor lane: Swap 2 Tbsp sugar for maple syrup or brown the butter you brush on the crust.
Variations
- Maple-Bourbon Pumpkin Pie: Add 1–2 Tbsp bourbon + extra 1 Tbsp maple; great for adult Thanksgiving Desserts.
- Pumpkin Pie Cake (slab): Bake filling in a 9×13-in with a thin press-in shortbread or cake-mix crumble top; slice into bars.
- Ginger Snap Crust: Swap pastry for crushed gingersnaps + butter; amps spice.
- Dairy-Free: Use full-fat coconut milk; flavor leans tropical-spiced (delicious).
- Mini Pies (party): Line a muffin tin with rounds; bake 425°F 8 min, then 350°F 15–18 min.
How to Serve
- Whipped cream or crème fraîche, cinnamon dust, or a stripe of caramel.
- Pair with Apple Pie Recipes and Pecan Pie Recipes on a mixed pie board.
- Leftovers: layer with yogurt + granola for breakfast parfaits.
Make Ahead & Storage
- Bake 1 day ahead: Chill uncovered until cold, then cover. Best within 3 days.
- Freeze: Wrap slices and freeze up to 1 month; thaw in the fridge.
- Recrisp crust edge: 350°F oven 8–10 min; keep filling cool (use a cold pan).
FAQs
Why did my pie crack? Over-baked or whisked too aerated. Pull at a slight jiggle or 175°F; cool slowly.
Soggy bottom fix? Par-bake the shell and brush with egg white; keep filling warm.
Evaporated milk vs cream? Evaporated is classic and sets neatly; cream is richer.
Can I use pumpkin pie mix? Yes—reduce sugar to ¼ cup and season to taste.
How long to cool? At least 3 hours so slices hold.
Simple Nutrition Table (estimate per 1 of 8 slices)
Calories: ~340 | Fat: 16g | Carbs: 45g | Protein: 6g | Sodium: ~270mg
Nutrition is an estimate; will vary by crust and dairy choice.

Pumpkin Pie Recipe (Silky • No-Crack)
Classic pumpkin pie with a crisp crust and velvety smooth filling. Simple to prep, crack-free with the right bake technique, and adaptable for mini pies, custard cups, or slab-style sheet pies.
Ingredients
- 1 single 9-inch pie crust, chilled
- 2 cups pumpkin purée (15 oz/425 g; canned or drained roasted pumpkin)
- 2 large eggs
- 1 large egg yolk
- ¾ cup light brown sugar (150 g)
- ¼ cup granulated sugar (50 g)
- 12 oz evaporated milk or 1 cup heavy cream (240 ml)
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp fine salt
- 1 tsp vanilla extract
- 1–2 Tbsp maple syrup (optional)
- 1 egg white, for brushing shell (optional)
Equipment
- 9-inch pie pan
- mixing bowl
- whisk
- Parchment paper
- Pie weights or beans
- cooling rack
- measuring cups and spoons
Method
- Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment and fill with weights. Bake for 12–15 minutes. Remove weights and bake 5 minutes more. Brush warm shell with egg white if using.
- Increase oven temperature to 425°F (220°C).
- Whisk eggs and yolk in a large bowl. Add pumpkin, sugars, spices, salt, vanilla, and milk or cream. Whisk until smooth (or strain for extra silkiness).
- Pour filling into warm pie shell. Bake 15 minutes at 425°F. Reduce heat to 350°F (175°C) and bake another 30–40 minutes until edges are set and center jiggles slightly (or reaches 175°F internally).
- Cool on a rack for 3–4 hours. Chill before slicing for cleaner cuts. Serve with whipped cream if desired.
Nutrition
Calories: 340kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 250mgPotassium: 220mgFiber: 2gSugar: 28gVitamin A: 7500IUVitamin C: 2mgCalcium: 130mgIron: 2mg
Notes
Real pumpkin: Roast sugar pumpkin at 400°F for 45–60 minutes. Drain purée 30–60 minutes and measure 425g.
Crack prevention: Don’t over-mix filling, pull pie when center jiggles, and cool gradually.
Crust options: Gingersnap or graham cracker crusts need no par-bake — bake at 350°F for 40–45 minutes once filled.
Crack prevention: Don’t over-mix filling, pull pie when center jiggles, and cool gradually.
Crust options: Gingersnap or graham cracker crusts need no par-bake — bake at 350°F for 40–45 minutes once filled.
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