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.
- Skill Level: Beginner
- Techniques Used: Cutting Fat into Flour, Blind Baking a Pie Crust
- Components Used: All-Purpose Pie Crust, Pumpkin Pie Spice Blend
If you’re looking to make a pumpkin pie this holiday season, look no further! This pie may look like an ordinary pumpkin pie recipe but think again. This is THE pumpkin pie. What sets it apart is the creamy, silky, and decadent pumpkin filling with the homemade pie crust.
It is way more creamy, spicy, and sweet than a traditional classic pumpkin pie recipe. It’s that little extra something that sets it apart.
Why I love this recipe
- This pie is different than a traditional pumpkin pie recipe. It’s special!
- The pumpkin filling is more creamy and silky than traditional pumpkin pies.
- This easy pumpkin pie recipe is a family staple for the holidays!
How to make creamy pumpkin pie
This pie comprises of 2 components: the crust and the filling.
Step 1: Make the pie crust
In a large bowl, whisk together the flour and salt. Add the cold shortening and cold and cubed butter to the bowl and toss with your hands so all of the fat is coated with flour. Use the tips of your fingers and thumbs to press down on all of the pieces of fat, creating little sheets of fat throughout your mixture. You can also use a pastry blender to cut the fat into the flour.
Add the ice water little by little into the mixture. Fold the mixture gently with a silicone spatula to incorporate. You may not need all of the water. Once large clumps of dough start forming, gather the dough up and press it together. If it crumbles then you need to add a little more water. If it holds together then you are ready to chill the dough.
Bring the dough together on your counter and press into one mass and knead very gently for one or two turns to bring it into a cohesive dough. Press flat into a round disk and wrap in plastic wrap. Chill in the refrigerator for a minimum of 30 minutes, but preferably an hour, to allow the gluten to relax and the flour to fully hydrate.
Step 2: Blind bake the pie crust
Place your chilled dough on top of a lightly floured surface. Lightly flour the top of the dough and your rolling pin. As you roll the dough, lift it up, turn it, and redistribute flour underneath it every few rolls to prevent sticking. Roll the dough out to about 12 inches (30 cm) wide so that it’s wider than your pie dish. This is important so that your dough doesn’t need to stretch to fit down into the plate, which can cause it to shrink.
Set the rolling pin in the middle and fold the dough in half over the rolling pin. Gently transfer it into the pie plate, unrolling it off the rolling pin. Lift up on the sides of the crust to allow it to fall naturally into the pie plate without having to stretch it. If there are places that don’t have quite enough dough to hang over the edge, you can patch it with pieces from the other side.
If there is a lot of excess dough, trim it off with scissors. Gently fold the edges of the dough underneath itself. Crimp using your fingers or use a fork and press down all the way around.
Place a piece of parchment paper on top of the crust and add pie weights or dried beans. Bake for about 15 minutes just enough for the dough to start to set but not fully baked. It will still be pretty light in color.
Step 3: Make the filling and bake
While the crust is baking, make the filling. Whisk together all filling ingredients together in a mixing bowl. This includes the pumpkin puree, heavy cream, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt.
After the crust is done blind-baking, remove the pie weights and parchment paper. Pour the filling into the pie shell. There’s no need to wait for the crust to cool since it’s going right back in the oven. Bake for 55-65 minutes. The filling should be set around the edges but it will still have a little jiggle in the center. It will completely set as it cools.
Transfer the pie to a cooling rack and let cool for at least 2 hours until it reaches room temperature. This step is important not to rush so that the pie has time to fully solidify. If not eating immediately, store the pie in the refrigerator.
Can I use regular pumpkins to make pumpkin pie?
When choosing a pumpkin to make pumpkin puree, choose pumpkins labeled as “pie pumpkins”. They will be smaller and denser than the large Halloween pumpkins. Larger pumpkins will be watery because they are specifically bred for decoration.
Can I use canned pumpkin to make pumpkin pie?
You can use fresh pumpkin puree or canned. If using canned, make sure to use “pure pumpkin” instead of “pumpkin pie filling”. Pumpkin pie filling contains sweeteners and spices that will affect the texture and taste of your pie. By using pure pumpkin you can control the flavor. If you’re unsure which type of canned pumpkin you have, check the ingredients. If it only lists pumpkin, then you’re all set!
Prep & Storage
How to prep ahead: You can make your pie crust and store the dough in the refrigerator for up to 3 days and in the freezer up to 3 months. Do not make the pumpkin filling in advance. It will become soggy if it sits in the refrigerator for too long.
How to store in the refrigerator: A baked pumpkin pie can be stored in the refrigerator for 3-4 days. Wrap the pie loosely in plastic wrap and don’t add whipped cream until serving.
How to store in the freezer: After the pie has fully cooled, wrap tightly in plastic wrap and freeze for up to 1 month.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other delicious pumpkin recipes.
Creamy Pumpkin Pie
This is my recipe for the best creamy pumpkin pie! The filling is luscious, silky, and totally decadent.
FOR THE CRUST
- 150 grams (1 ¼ cups) all-purpose flour
- ½ teaspoon kosher salt
- 70 grams (5 tablespoons) unsalted butter, cold and cut into small cubes
- 25 grams (2 tablespoons) shortening or lard, cold
- 2-4 tablespoons ice water
FOR THE FILLING
- 15 ounces pure pumpkin puree
- 294 grams (1 ¼ cups) heavy cream
- 133 grams (⅔ cups) brown sugar, preferably dark brown
- 2 large eggs
- 1 ½ teaspoons pumpkin pie spice (store bought or homemade spice blend)
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Prepare the Crust:
- In a large mixing bowl, whisk together the flour (150 grams) and salt (½ teaspoon).
- Add the cold and cubed butter (70 grams) and the cold shortening (25 grams) into the bowl. 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.
- Drizzle in the cold water 1 tablespoon at a time and stir with a rubber spatula or wooden spoon after every addition. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
- Transfer the 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 and flatten into a 1-inch (2.5 cm) thick disc using your hands.
- Wrap tightly in plastic wrap and refrigerate for at least 30 minutes and up to 3 days.
Blind bake the crust:
- Preheat the oven to 400°F/205°C.
- Remove the dough from the refrigerator and remove the plastic wrap. Place the dough between two pieces of parchment paper and roll out to a circle that is about 12 inches (30 cm) in diameter. Carefully place the dough into a 9 inch (23 cm) 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 chill.
- Place a piece of parchment paper into the crust and fill with pie weights or beans. Blind bake the crust at for 15 minutes.
Make the Filling:
- While the crust is baking, prepare the filling. In a large mixing bowl whisk together all of the filling ingredients until well combined.
- When the crust is finished blind baking, remove it from the oven and reduce the oven temperature to 350°F/175°C. Remove the parchment paper and pie weights and pour the filling into the crust.
- Bake 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 aluminum foil around the edges to protect them. Transfer to a wire rack and allow to cool for at least 2 hours before slicing.
- Store in the refrigerator for 3-4 days.
- Homemade Whipped Cream: add the whipped cream to the top of the pie when ready to serve.
- Sugared Cranberries: add to the top of the pie when it's completely cooled.
- Pie Shapes: use the excess pie dough to cut out shapes and bake separately. Use these shapes to decorate the top of the pie.
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37 Comments on “The Best Creamy Pumpkin Pie”
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!
Making my pies tomorrow, this sounds delicious! I’m going to try it!!! Thank you!!
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!
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.
Thanks for sharing! I will be making this today for Thursday’s Thanksgiving feast!
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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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.
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!!!!!!
I used molasses also, My pie was much darker in color.
I meant Dark molasses lol
cream cheese and heavy cream would make this the best pumpkin pie ever!
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?
It is always with all the other canned vegetables in the canned food isle. Usually by canned sweet potatoes.
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.
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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is it okay to use fresh pumpkin instead of in can? what procedure i am going to do? thanks.
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
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 🙂
Hi Casey, I have never had this problem! What size of pie plate are you using?
Thank you for the recipes. Luv the site
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
Want to make crust. Ingred.list does not include shortening or amount. Please advise.
The ingredients for the crust have been updated. Thanks for letting me know!
I must have the wrong recipe because I don’t see any cream cheese, molasses or rum . Where is the other recipe?
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!
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!
I was wondering about how you might make a bourbon version of this, or even cinnamon flavored whiskey version?
You videos/blog/emails are so great! I have my focaccia dialed in thanks to you! Appreciate everything I have learned from you!
you publish the recipe for homemade spice blend? Preferably one with no nutmeg (or very little).
The spice blend recipe is linked in the ingredient list. You can leave out the nutmeg!