Pumpkin Pie Recipe with a buttery crust and a few game-changing ingredients that make it unforgettable.
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.
Pumpkin Pie Recipe: The Filling
| Ingredient | What It Does |
|---|---|
| Mascarpone cheese | Adds rich, ultra-creamy texture; similar to cream cheese but made with whole cream. Look near the deli or fancy cheeses. |
| Canned pumpkin | Use pure pumpkin (like Libby’s) for the best flavor. Skip pumpkin pie mix. |
| Powdered sugar | Sweetens and helps the filling whip up silky smooth. |
| Heavy cream | Gives a lush, creamy feel and better flavor than evaporated milk after testing. |
| Pumpkin pie spice | Adds warm fall flavor. Make a big batch of your own to use in all your fall baking. |
Quick Tip
Got leftover mascarpone? Use it in Baked Ziti, Salted Caramel Cookies, or my favorite Honey and Banana Sandwich.
How To Make This Pumpkin Pie Recipe
- Crust: Place a homemade or store-bought crust in a pie pan, crimp edges, and brush with egg wash if you want golden edges.
- Filling: Beat pumpkin and mascarpone, then mix in eggs, spices, sugar, and mix.
- Fill and bake: Pour into crust, tap to remove air bubbles, bake.
- Cool fully: Let the pie cool at room temp, then chill 4 to 6 hours to set.
- Slice and serve: Warm a knife for clean slices and top with whipped cream.
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.
Making This 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.
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.
Storage
- Let this pumpkin pie recipe fully cool before storing. Wrap tightly and refrigerate for 2 to 4 days.
- For freezing, tightly wrap slices and freeze for up to a month. Thaw in the fridge.
More Pumpkin Inspired Treats:
Pumpkin Pie
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.
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.)
Final step! Please let us know how it was by leaving a review.
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.
Excellent breakdown!. Even beginners can follow this easily….
I’m so thrilled to hear this! Thanks so much Wendell!
My wife and I made this tonight, and it is wonderful!!
Thank you so much!
I am so happy you guys enjoyed! Thanks Derek! 🙂
I’m going to make this pie tomorrow.
Could this pie be baked in a spring form pan with a graham cracker crust? Thanks
I have actually tried making a pumpkin pie in a graham cracker crust and unfortunately the crust burns before the pie is baked!
I was afraid of that….thank you