Pumpkin pie and Thanksgiving go together like peanut butter and jelly! But making the best pumpkin pie recipe is tough! Well, after years of perfecting our recipe I’ve happy to say we’ve come up with the perfect Thanksgiving desert recipe for November. It will come out perfect every time; plus it is fluffy and oh so delicious!
Best Pumpkin Pie Recipe
Nothing says Thanksgiving, pumpkins, October or November like Pumpkin Pie! It is a classic recipe that we look forward to every year. For some reason it can be difficult to get it just right so it is moist, flavorful, and cooked through without sticking a knife into the middle and ruining the look. After years of tweaking our recipe, we’ve come up with the Best Pumpkin Pie Recipe that is perfect EVERY.SINGLE.TIME!
Pumpkin pie recipe
Our Pumpkin pie recipe is so much more delicious and down right yummy than store bought versions filled with artificial preservatives and chemicals. Instead, we fill ours with just the right mixture of pumpkin pie spice (cinnamon, nutmeg, all spice), evaporated milk, canned pumpkin, and sugar to make this mouth watering favorite really shine! Your pumpkin pie will get nice and puffy and stay that way!
Never Fail Pie Crust Recipe
After preheating the oven to 425 F. Then, start out by whipping up a since crust of our NEVER FAIL pie crust recipe.
Single Pie Crust: Double Crust Pie:
1 ¼ cups flour 2 cups flour
½ teas salt 3/4 teaspoon salt
1/3 cup shortening 2/3 cup shortening
5-6 tablespoon ice-cold water 7-8 tablespoon ice water
In bowl, combine flour & salt; cut in the shortening until crumbly. Gradually add water, towing with a fork until a ball forms. Chill dough. Do not over mix or add more flour than necessary.
Roll out pastry with chilled rolling pan to fit a pie pan. (Do NOT over handle!!) Flute edges if desired. Hint: Cover edges of pie when baking until the last 20 minutes or baking.
Pumpkin Pie Recipe
In a bowl mix together 3 eggs, 2-3 teaspoon pumpkin pie spice, 15 oz canned pumpkin, 1 stick melted butter, 1 cup sugar, 1 cup evaporated milk, and 1/4 teaspoon salt.
Pour into a single pie crust. Bake at 425 F for 15 minutes. Now turn down the oven to 350 F and bake an additional 50 minutes.
No need to put a knife in it; it will be PERFECT every single time!!
Looking for more yummy recipes to try? You will love our delicious & healthy banana bread oatmeal, mouth watering cinnamon roll recipe, and our easy pumpkin chili recipe!
Your family will no nuts over our jazzed up Chicken over Biscuits recipe, whip up our most popular cheese ball ever – our Pineapple Cheeseball Recipe, and you MUST try our Taco Pizza Recipe – it’ll be a hit with your family for sure. Who doens’t love a quick and easy dinner that is topped with Doritos?
Best Pumpkin Pie Recipe
Ingredients
Single Pie Crust
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1/3 cup lard or crisco
- 5-6 tablespoons cold water
Pumpkin Pie
- 3 large eggs
- 2-3 teaspoon pumpkin pie spice
- 15 ounce canned pumpkin
- 1 stick butter, melted
- 1 cup granulated sugar
- 1 cup evaporated milk
- 1/4 teaspoon salt
Instructions
- In bowl, combine flour & salt; cut in the shortening until crumbly. Gradually add water, towing with a fork until a ball forms. Chill dough. Do not over mix or add more flour than necessary.
- Roll out pastry to fit a pie pan. (Do NOT over handle!!) Flute edges if desired. Hint: Cover edges of pie when baking until the last 20 minutes or baking.
- Preheat oven to 425 F. Make a single pie crust and put in pie plate.
- Mix all remaining ingredients thoroughly in a bowl. Pour into uncooked pie shell.
- Cook in preheated oven at 425 for 15 minutes. Turn oven down to 350 F and bake an additional 50 minutes. No need to put knife in – it is perfect every time!
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In addition, don’t miss our disney world tips and kids activities filled with ideas for every holiday and season of the year!
So fluffy and PERFECT indeed!
My new go to recipe! Thanks.
I look up and use this recipe every year. My family’s favorite. Yum!
I don’t usually like pumpkin pie, but I really like this recipe with a good dollup of whip cream. Thank you.
So easy to make! Thanks for making our Thanksgiving prep easy and tasty.
I love that I only had to buy one spice instead of a whole bunch that, let’s be honest, I’ll never use again. My kitchen cabinets are happy!
My company raved about this recipe. I’m going to check out your other recipes too.
Am I missing something? I used pre-made pie crust and had way too much filling? Is this for two pies?
It does vary based on how deep your pie pan is. WE always use the deeper one to get the picture perfect results. If you use the thinner pie pans I bet you could get 2 thinner pies
In Canada the butter I buy is 2 cups worth. How much is the stick of butter that you’re calling for?
1 stick is 1/2 cup =)
Can I use margarine instead of butter?
I’ve never tried it that way, but you certainly could try. =)
I never tried Pumpkin Pie before, but my boyfriend loves pies so I decided to try your recipe. He was blown away by how good it was and I tried it and LOVED IT TOO! Great recipe, thanks for sharing
I’ve never made a great pumpkin pie (I’m not a pie eater…)- until now! I loved the ease of this recipe – and my family gobbled this up! Thanks for sharing!
Can you use this recipe for mini pumpkin pie? If so, how long to bake them. My son LOVES this recipe.
I’m sure you could…. depending on the size of your pies I would try 15-20 minutes.
What is the total time to bake the pie crust before adding the pumpkin pie filling? Do I need to let the pie crust cool completely before adding the filling and baking again?
No need to prebake the crust =)