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The Best Pumpkin Pie Recipe

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4.1 from 50 reviews

  • Author: Ava
  • Total Time: 1 hour 33 minutes plus 4 hours chilling
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This delightful pumpkin pie recipe combines a creamy, spiced pumpkin filling with a buttery, flaky all-butter pie crust. Perfectly balanced with cinnamon, nutmeg, and vanilla, this classic dessert is ideal for holiday gatherings or cozy fall nights. Served chilled with freshly whipped cream, it’s sure to become your go-to pumpkin pie recipe.

Ingredients

Pie Filling

  • 8-ounce package Cream Cheese, softened
  • 15-ounce can Pure Pumpkin Puree
  • 1/2 cup Butter, melted and slightly cooled
  • 2 teaspoons Vanilla Extract
  • 3 large Eggs
  • 3 1/4 cups Powdered Sugar (may reduce to 2 1/2 cups)
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg or Pumpkin Pie Spice
  • 1/4 teaspoon Salt

Pie Crust

  • All-Butter Pie Crust (see linked recipe)

Whipped Cream Topping

  • 2 cups Heavy Cream
  • 1/2 cup Powdered Sugar

Instructions

  1. Prepare the Pie Crust: Make the all-butter pie crust according to the linked recipe directions. Wrap the dough tightly and chill in the refrigerator until firm.
  2. Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scraping down the sides frequently. A whisk attachment works best for a smooth texture.
  3. Add Pumpkin Puree: Add the pure pumpkin puree to the cream cheese and mix for another 5 minutes until well combined.
  4. Add Butter and Vanilla: Pour in the melted and slightly cooled butter along with vanilla extract; mix for 1 minute to incorporate.
  5. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth filling.
  6. Add Sugar and Spices: Mix in the powdered sugar, cinnamon, nutmeg or pumpkin pie spice, and salt until fully combined.
  7. Preheat Oven: Set the oven temperature to 400°F (204°C) to get ready for baking.
  8. Assemble Pie: Place the chilled pie dough into a deep-dish pie pan, pressing it into the edges evenly.
  9. Fill Pie Crust: Pour the pumpkin filling into the prepared pie crust. Place the pie pan on a baking sheet to catch any spills.
  10. Bake Pie: Bake at 400°F for 15 minutes. Then reduce the temperature to 350°F (177°C) and bake for an additional 42 to 48 minutes. Monitor the crust to prevent over-browning and cover with foil if necessary.
  11. Cool and Chill: Allow the pie to cool to room temperature for about 1 hour, then refrigerate for at least 4 hours to set the filling properly.
  12. Prepare Whipped Cream: Before serving, whip the heavy cream with powdered sugar until stiff peaks form, and top the chilled pie with freshly whipped cream.

Notes

  • The amount of powdered sugar in the filling can be adjusted to taste; reducing it to 2 1/2 cups will make a less sweet pie.
  • Watch the pie crust during baking to avoid over-browning; covering with pie shields or foil halfway through baking can help.
  • Use a whisk attachment when beating cream cheese for a smoother, fluffier texture.
  • The pie filling may produce extra, depending on the size of your pie pan; save any leftover filling for another use or bake in a smaller dish.
  • Ensure the melted butter is slightly cooled before adding to prevent curdling the filling.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 3 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/the-best-pumpkin-pie-recipe/