Baker Bettie

The Best Creamy Pumpkin Pie

This is my recipe for the best creamy pumpkin pie! In my opinion this is THE pumpkin pie to end all pies! The filling is luscious, silky, and totally decadent. 

Pumpkin pie with leaf cut outs made of pie crust on top

I want you to listen to me closely. If you are making pumpkin pie this week you should make this one. I’m serious. I’m seriously serious. This is THE pumpkin pie. It is creamy and spicy and sweet and full of Fall in every bite. Again I say: This is THE pumpkin pie. Am I making myself clear?

Me holding a pumpkin pie

Yeah sure. I know what you are thinking. It looks like an ordinary pumpkin pie right? Well stop thinking that! Just stop right now. Because this pumpkin pie is on a whole new level.

A slice of pumpkin pie with whipped cream on top

THE pie really is just perfect. Just absolutely perfect.

Pumpkin pie with leaf cut outs on top made of pie crust

You’re all adults here and can make your own decisions. But if I could tell you what to do, I would demand that you make this pie instead of the one off the back of the can. Don’t make that pie. Just don’t. It’s the holidays and this is no time for ordinary!

We’re headed to Kansas this week to see all of our family and friends. I couldn’t be more excited. I hope you all will have a relaxing holiday with family and friends as well!

I am thankful for each of you that visits my blog. You make blogging so exciting and rewarding. I love you all!

A slice of pumpkin pie with whipped cream on top

Creamy Pumpkin Pie

Creamy Pumpkin Pie



  • 1 1/4 cups (150 gr) all-purpose flour
  • 1/2 tsp kosher salt
  • 70 gr (5 TBSP) unsalted butter, chilled and cubed
  • 25 g (2 TBSP) shortening or lard, cold
  • 2-4 TBSP ice water


  • 1- 15-ounce can pure pumpkin
  • 1 1/4 cups heavy cream
  • 2/3 cup brown sugar (preferably dark brown)
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Prep the Crust: In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and shortening into the bowl.
  2. Using a pastry cutter, two forks, or your fingers, cut the butter and shortening into the mixture until it resembles coarse meal. A few larger pieces is okay.
  3. Measure 1/2 cup (120ml) of water into a cup of ice. Stir it around. From that, measure 1/2 cup (120ml) of water for your dough. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. It will be about 1/2 cup of ice water.
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 30 minutes and up to 3 days.
  6. Preheat the oven to 400 F (200 C).
  7. Roll out the chilled pie dough: Place the dough between two pieces of parchment paper and roll out to a circle that is about 12" in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Trim and crimp the edges as desired. Place the prepared crust in the freezer for about 10 minutes to relax and solidify.
  8. Place a piece of parchment paper into the crust and fill with pie weights or beans. Blind bake the crust at 400 F (200 C) for 15 minutes.
  9. Prepare the filling: Meanwhile the pie is baking, prepare the filling. In a large mixing bowl whisk together all of the filling ingredients until well combined.
  10. When the crust is finished blind baking, remove it from the oven and reduce the temperature to 350 F (170 C). Remove the parchment paper and the pie weights from the crust and pour the filling into the crust.
  11. Bake at 350 F (170 C) for 55-65 minutes, until the filling is just slightly jiggly in the middle. If the edges of the crust are browning too much you can wrap strips of foil around the edges to protect them. Transfer to a cooling rack and allow to cool for at least 2 hours before slicing.
  12. Store in the refrigerator for 3-4 days.

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34 comments on “The Best Creamy Pumpkin Pie”

  1. I am quite intrigued with the addition of cream cheese. This recipe is very similar to my family recipe, but we use a bit more heavy cream and no cream cheese. I would really like to try this! Thanks & Happy Thanksgiving!

  2. Making my pies tomorrow, this sounds delicious! I’m going to try it!!! Thank you!!

  3. I love the way you blog & I have loved pumpkin pie since I met an Aussie American family when our girls started preschool together all those years ago but the thing I really love is that you co-chef with your cat – you are a girl with style

    I’ll rate it when I make it but sounds divine

    • Tell me the difference between canned Pumpkin & pumkin you pick from the garden & are candied yams anything like what Aussies call Sweet Potatoes?
      I would love to know


      • there are many types of pumpkins. You do not want to use the type of pumpkin you use to carve for jack-0-lanterns, they don’t have much pulp, and flavor is lacking. Baby Bears, or Cinderella pumpkins are best. they dont have as many seeds, and lots of pulp. You also have to cook your raw pumpkin before using in a pie. I roast mine. cut them in half, take out seeds, leave in the stringy stuff. place cut side down in roasting pan and cook at 400 – 450 degrees for a few hours. time to roast depends on size of pumpkin and whether you roast both halves at the same time. Flavor is so much better with fresh pumpkin. You also need to drain it really well after roasting to get as much water out as possible. I just put mine in a strainer lined with a coffee filter over a pot and let it sit. hope this helps!

  4. This does sound like a scrumdiddlyumptious pie! This year I already have pies with gingerbread crust on the menu, one vegan and the other not. This will make next year’s for sure.

  5. Thanks for sharing! I will be making this today for Thursday’s Thanksgiving feast!

  6. WHOA. I have never seen a pumpkin pie like this before–so cool and it looks so beautiful and delicious!!! Gahhhhh now I wish I was making it!

    (btw I’ll probs still be living in the nyc until the end of March soooo you should visit sometime before then 😛 :D)

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  8. Well, I made this pie a couple of days ago. Unfortunately, I was not as impressed as I expected to be. The amount of molasses that is used resulted in a pie that tasted like a molasses pie, not a pumpkin pie. I’m not certain what kind of molasses you use (yes, there are different kinds). The only molasses available at my grocers is black strap molasses. I purchased the mildest variety possible. If I make this again, I would definitely cut back on the molasses to maybe 1 tablespoon, or 1 1/2. I am certain if I had sorgum molasses (which is not nearly as strong in flavor), this would have turned out very good.

    • I’m guessing it must have been the type of molasses you used and this is a good point because there are definitely varying strengths of molasses. When I made it the first time I thought it could actually use a little more because the molasses flavor was so very subtle. I actually made this again since writing this recipe and post and this time I used dark brown sugar because I didn’t have molasses on hand where I was baking. I thought it was a good substitution because the brown sugar had the molasses already mixed in. It turned out just as good. I will edit the recipe to this version to eliminate the possible problem someone else might have with it. Thank you for the feedback and I’m sorry it didn’t work out the way you hoped.

  9. I made this on Thanksgiving and thought it was, AMAZING!!!!!!!! I am locking this recipe away and making this one again and again!!!!!! TY you so much! LOVE,LOVE, LOVED it!! it was a huge hit!!!!!!

  10. cream cheese and heavy cream would make this the best pumpkin pie ever!

  11. I’m from Canada – I’ve never seen anything like candied yams. If I ever make a trip to the States – where in the grocery store would you find this and do different brands make a difference?

    Thank you.

  12. I made this tonight for mom and dad who are in town visiting my sister and me. It was a huge hit. Everyone loved it. I used a dark anejo rum that I thoroughly enjoyed sipping on while preparing this beautiful pie. Oh and before I forget, I love your blog! I love reading your stories and the photos are beautiful.

  13. I made this last week, as a test run for Thanksgiving. It is definitely a keeper! I took it to work so I would be tempted by so much pie at home. Everyone loved it. One coworker said it beat her pie, which was hard to do. I made the pie with one difference, I exchanged 2 2/3 Tbsp butter in the crust for lard.
    I got a lot of complements on the crust, too.

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  17. is it okay to use fresh pumpkin instead of in can? what procedure i am going to do? thanks.

  18. idk what went wrong with the crust 🙁 it was a buttery mess i followed all the instructions to a T but the crust was awful

  19. I’m excited to try this tomorrow! The only thing that I will say so far is I doubled the recipe because I am taking 2 tomorrow, and I had SO much filling left over to fill another deep dish pie shell. I hated to waste it but really didn’t need another pie. Other than that the filling has a good taste to it 🙂

  20. Thank you for the recipes. Luv the site 

  21. You said in description it has pumpkin and sweet potatoes in it but I don’t see sweet potatoes in ingredients. Did I miss something 

  22. Want to make crust. Ingred.list does not include shortening or amount. Please advise.

  23. I must have the wrong recipe because I don’t see any cream cheese, molasses or rum . Where is the other recipe?

  24. Here in Australia I have never seen pumpkin in a can. Are there any spices in the canned pumpkin? I will need to roast my pumpkin in the oven. I know the recipe says pure pumpkin. So in the US is there
    a can of pure pumpkin and a pumpkin can with spices added? I need some help here.

    • Yes pure pumpkin is like naturally baked shells but is blended super smooth. Just easier than cooking your own. There is also pumpkin pie mix which is a similar can but includes the spices. These tend to be too spicy for me tho. Happy Holidays! (ps 1-15oz can pumpkin = abt 1-1/4 cup blended) Not sure what that converts to in metric but I would guess maybe 1/3 ltr. Please double check that tho. I could be way off!

  25. This sounds almost exactly like the recipe I use except I substitute an 8oz pkg of Cream Cheese for the liquid cream. It comes out like pumpkin cheese cake. Always ice cold ingredients too for the flaky crust but I use all butter. Sounds like you are an amazing cook!

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