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Perfect Pumpkin Pie

This perfect pumpkin pie recipe is made with quality ingredients. The result is a pie that’s smooth, rich, and perfectly sweet.
Pumpkin Pie - Buttered Side Up
Pumpkin Pie - Buttered Side Up
Pumpkin Pie - Buttered Side Up
Pumpkin Pie - Buttered Side UpPumpkin Pie - Buttered Side UpPumpkin Pie - Buttered Side Up

Call me massively boring, but pumpkin is my favorite of the Thanksgiving pies. Of course I love my share of blueberry, apple, banana, and coconut (I could go on. I adore pie.), but I always reserve a spot on my plate for a slice of perfect pumpkin pie.

Maybe I love it so much for the simple reason that it is so iconic. Or perhaps because it isn’t overly sweet like some pies (I’m thinking of YOU, pecan pie). Or its smooth texture and spicy flavors. It’s just so satisfying.

If you’ve never made a pumpkin pie from fresh pumpkin (as opposed to canned), I urge you to give it a try. Here’s my tutorial for How to Make Oven Roasted Pumpkin Puree.  I really think it makes a huge difference in the flavor of your pie.

This recipe (from Ree’s new cookbook) took me by surprise. I wasn’t expecting it to be as good as it was. But the flavors and texture were spot on.
I’ve said it before, and I’ll say it again: PIE CRUST HATES ME. Yes, this one happened to turn out quite well in the end. but not before leaving some of its butter on the bottom of my oven to smoke up the house. Ah well, I’ll perfect my crust making skills someday. But the filling makes for one perfect pumpkin pie.

What’s your favorite Thanksgiving pie?

Perfect Pumpkin Pie

This pumpkin pie is perfectly smooth, rich, and sweet.

Course Dessert
Cuisine American
Keyword holiday, Pie, pumpkin, Thanksgiving
Prep Time 15 minutes
Cook Time 55 minutes
Cooling time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Author Erica Kastner


  • 1 unbaked pie crust
  • 2 cups pumpkin puree fresh or canned
  • 14 ounces sweetened condensed milk homemade or canned
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of ground nutmeg
  • pinch of salt
  • 1/2 cup evaporated cane juice or sweetener of choice


  1. 1) Roll out your pie crust and place it in a 9-inch pie pan. Crimp the edges or decorate as desired. Place in the refrigerator while you prepare the filling. Preheat your oven to 425 degrees F (220 C).
  2. 2) Place all of the filling ingredients in a large bowl and whisk until nice and smooth. Pour into the prepared pie crust and slip into your preheated oven.
  3. 3) Bake for 15 minutes at 425, then lower the oven temperature to 350 degrees F (175 C). Bake for an additional 40-50 minutes, or until the filling isn't wet, but still moves a bit in the middle when jiggled. If the crust is getting too brown for your liking you can always cover it with tin foil or a pie crust shield.
  4. 4) Cool the pie and serve cold or at room temperature, whichever you prefer. Whipped cream is a MUST.

Recipe Notes

adapted from The Pioneer Woman Cooks: A Year of Holidays

My current favorite pie crust recipe is my Sourdough Pie Crust

To really up the flavor of your pie, make homemade roasted pumpkin puree.

Pumpkin Pie - Buttered Side Up

NOTE: Some links are affiliate. All opinions are completely my own. If you click on one of those links and make a purchase, I will make a small commission. This has zero impact on the price you pay, and it helps to keep Buttered Side Up running. Thank you so much!

Recipe Rating

sneha sri

Tuesday 23rd of August 2016

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Suma Banerjee

Saturday 6th of August 2016

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sneha sri

Tuesday 10th of May 2016

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Vemula Madhu

Wednesday 6th of April 2016

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Vemula Madhu

Tuesday 20th of October 2015

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