Pumpkin Pie Recipe with a buttery crust and a few game-changing ingredients that make it unforgettable.

Freshly baked Pumpkin Pie recipe in a pan, golden and set just out of the oven.
chelsea

author’s note

My Forever Favorite Pumpkin Pie!

There’s no shortage of pumpkin recipes here—sweet or savory (looking at you, Pumpkin Soup and Pumpkin Bars). But somehow, after 8 years, I’ve never shared a classic, stand-alone pumpkin pie.

Sure, there’s the No-Bake Pumpkin Cheesecake (more cheesecake than pie) and the Pumpkin Pecan Pie (a mash-up, not a true classic).

So finally, after testing countless forgettable versions, I’m sharing the best pumpkin pie recipe. A few unique ingredients, but just as easy as any other.

signature
Process shots-- adding pumpkin, mascarpone, and eggs to a bowl and mixing it all together

Pumpkin Pie Filling Ingredients

So what are those “secret” ingredients in this pumpkin pie recipe anyways?

  • Mascarpone cheese: Similar to cream cheese but made with whole cream, so it’s extra creamy. You can usually find it near the deli, dairy section, or by the fancy cheeses.
  • Canned pumpkin: Use good pure pumpkin (like Libby’s®), not pumpkin pie mix.
  • Powdered sugar: Gives sweetness and makes the filling super smooth.
  • Heavy cream: I liked the creamy feel and flavor of heavy cream more than evaporated milk after trying a few pies.
  • Pumpkin pie spice: Make a big batch of your own and use it for all your fall baking.

Quick Tip

Got leftover mascarpone? Use it in Baked Ziti, Salted Caramel Cookies, or my favorite Honey and Banana Sandwich.

Mixing spices, salt, vanilla, powdered sugar, and cream in a bowl for Pumpkin Pie recipes filling.

How To Make Pumpkin Pie

  1. Crust: For an easy option, use a store-bought crust. Or try my homemade Pie Crust. No need to bake the crust alone first—this pie bakes long enough for a golden, firm crust.
  2. Make filling: This simple pumpkin pie filling mixes up in minutes with an electric mixer.
  3. Fill and bake: Pour the filling into the crust and lightly tap the pie 3–4 times on the counter to get rid of air bubbles. Bake.
  4. Cool: Let the pie cool for 4–6 hours so it can firm up before you cut it.

Quick Tip

You know this pumpkin pie recipe is done baking by gently shaking the pie in the oven. If it’s done, it will have a slight jiggle or wobble in the center, but won’t be at all liquid-y.

Combining spices, salt, vanilla, powdered sugar, and cream to make the Pumpkin Pie filling.

Making Pumpkin Pie Ahead Of Time

Pumpkin Pie does great being made ahead of time. In fact, I like it even better the next day!

Make sure to fully cool it at room temp and then chill uncovered, for 4-6 hours. After that, cover the pie tightly and refrigerate it until ready to serve. It’s best served straight from the fridge.

Vanilla Ice Cream Or Whipped Cream?

The age-long debate — which is better? The answer? Whatever you like best!

I’m partial to whipped cream in this pumpkin pie recipe!

Pumpkin Pie Recipe Notes

  • Crustless Pumpkin Pie: Make the pie without the crust. Grease the dish, pour in the filling, and bake. Glass pans need a lower oven temp and more bake time.
  • Pie pan size: Use a 9- or 9.5-inch deep pie pan. If yours is smaller, fill it 3/4 full and use extra filling for small pies.
  • Fresh pumpkin: Canned works best, but if using fresh, pick a small sweet pumpkin and use 15 oz (425g) pureed.

More Pumpkin Inspired Treats:

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5 from 1 vote

Pumpkin Pie

By Chelsea Lords
This is our go-to Pumpkin Pie with a buttery crust and a few secret ingredients that take it to the next level! Simple, rich, and a total fall classic.
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 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
  • 1 large egg optional
  • Maple whipped cream optional, for serving, see note 4

Instructions 

  • Place prepared pie crust into a pie pan and optionally crimp edges or press down edges with the tines of a fork. If desired, whisk together milk and 1 egg, then brush over the edges of the pie crust. Place crust in freezer while preparing filling.
  • Preheat oven to 425℉. Position rack in the middle of oven.
  • In a very large bowl, add pumpkin and mascarpone cheese. Beat with a hand mixer (or in a stand mixer with whisk attachment) on low speed until combined. Add eggs one at a time, beating after each addition. Add in vanilla, cinnamon, pumpkin pie spice, salt, and powdered sugar. Beat on low speed until smooth and combined. Add heavy cream and mix until smooth.
  • Pour filling into the prepared crust, leaving the pie about 3/4 full (see note 5). Place pie on a baking sheet and bake for 15 minutes, then reduce heat to 350°F and bake for 45–55 minutes until the center jiggles slightly but isn’t liquid. If crust browns too much, cover the edges with a pie crust shield or foil. Check for doneness at 45, 50, 55, etc. minutes until finished. A toothpick inserted should come out clean but moist (if there is batter clinging to the toothpick, keep cooking).
  • Remove from oven and let cool completely at room temperature. Transfer to fridge, uncovered, and chill for 4–6 hours. For clean slices, heat a sharp knife under hot water, wipe dry, slice pie, and repeat. Serve with vanilla ice cream or whipped cream—maple whipped cream is my favorite! (See note 4.)

Recipe Notes

Note 1: Check out these instructions for how to make your own pie crust!
Note 2: Good-quality canned pumpkin (like Libby’s®) contains cooked pumpkin and nothing else. We don’t want watered-down or spice-filled pumpkin for this recipe (don’t use pumpkin pie filling).
Note 3: If you aren’t familiar with mascarpone cheese, it’s similar to cream cheese but uses a base of whole cream rather than milk (so you know this is going to be good!). It’s a fresh cheese and can usually be found in one of three places in the grocery store: the deli counter, the dairy section (near the cream cheese, sour cream, etc.), or the specialty foods section (near fancier cheeses like brie). If you have a grocery store app, I recommend using that to quickly locate it in your specific store.
Note 4: By using a pumpkin pie spice blend, we can greatly cut down on added spices. Or, make a big batch of homemade pumpkin pie spice and use it in this and other recipes! Alternatively, use 2 teaspoon cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
Note 4: To make maple whipped cream, add 1 cup heavy whipping cream to a stand mixer fitted with the whisk attachment. Whisk on high for 1–2 minutes or until starting to thicken. While whipping (at medium speed), gradually drizzle in 3-1/2 tablespoons pure maple syrup. Add a tiny pinch of salt and 1 teaspoon pure vanilla extract. Increase speed to high and continue to whisk until soft peaks form. Spoon on a pumpkin pie slice and enjoy!
Note 5: If using a smaller pie pan, you may not use all of the filling—the pan should be about 3/4 full. (You can save leftovers to make miniature pumpkin pies). I use all the filling using in this pie tin.
Storage: To store safely, wait for the pumpkin pie to fully cool, wrap tightly in plastic wrap, and store in the fridge for 2–4 days. To freeze, check out this resource on how to properly package, freeze, and thaw your pie.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 Comments

  1. Derek says:

    5 stars
    My wife and I made this tonight, and it is wonderful!!
    Thank you so much!

    Reply
    1. Chelsea says:

      I am so happy you guys enjoyed! Thanks Derek! 🙂

      Reply
  2. Debbi says:

    I’m going to make this pie tomorrow.
    Could this pie be baked in a spring form pan with a graham cracker crust? Thanks

    Reply
    1. Chelsea Lords says:

      I have actually tried making a pumpkin pie in a graham cracker crust and unfortunately the crust burns before the pie is baked!

      Reply
      1. Debbi says:

        I was afraid of that….thank you

        Reply