This delicious homemade pumpkin pie recipe combines a flaky all-butter crust with a spiced pumpkin filling made with just 9 simple ingredients. Plus, it has a secret ingredient that is key to making the canned pumpkin filling extra creamy.

When it comes to holiday desserts, pumpkin pie is a highly debated topic. Some love it while others are keen to avoid it. But if you’re going to make a pumpkin pie from scratch, it better be the best one yet. And ours is just that. It’s spiced with cinnamon, ginger, nutmeg, and cloves and just sweet enough. Plus it’s so custardy, it truly melts in your mouth.

pumpkin pie with slices cut in it.

The Best Pumpkin Pie You Can Make

What makes this the best? Well it starts with an all-butter pie crust (which uses the food processor for incorporating the butter—hello easy!). And since the food processor is already out and dirty, you’ll also use the food processor to make the filling. This recipe has a lot of steps, but once you read through it, you will find it’s as efficient as possible by using equipment and pans multiple times throughout the process.

Plus, my secret ingredient makes the filling insanely creamy but also foolproof—it keeps the filling from cracking or weeping if over-baked. What is the ingredient? …Mayonnaise! Now before you knock it, hear me out. Mayonnaise is an emulsification, which means it stabilizes the filling. So, no cracks and once baked it has lovely custardy texture.

If you’re a beginning baker, intimidated by homemade pie, or simply want to level up the ho-hum pumpkin pie, this is the recipe to use. It truly is the best pumpkin pie recipe out there (in my opinion, of course!).

And don’t sleep on these other pie recipes! Maple pecan pie (infused with bourbon through and through), pumpkin pie with graham cracker crust, and my fun little pumpkin pie cookies are all great place to start.

Ingredient Notes

eggs, butter, milk, sugar, flour, pumpkin, mayo, and spices measured out and set on a counter.
  • Flour: this pie crust recipe is simple which makes it perfect for pumpkin pie. All-purpose flour is what you’ll need for this recipe, though if you want to make a whole-wheat pie crust that also works. 
  • Butter: unsalted butter is the way to go here. Using unsalted butter just gives you more control over the seasoning of the pastry.
  • Pumpkin: you can use canned or homemade pumpkin puree. You’ll need one (15-ounce) can or 2 cups. 
  • Dark brown sugar: opt for dark brown sugar instead of light for the most molasses flavor. 
  • Spices: this filling uses a handful of warm spices. Sure, you can use pumpkin pie spice, but we think this mix of spices results in a more nuances and flavorful filling. You’ll need cinnamon, ginger, nutmeg, cloves, kosher salt and black pepper (yes! black pepper!). 
  • Mayonnaise: OK, don’t knock it before you try it. The addition of mayonnaise to pumpkin pie filling is a game changer (like it is in mayonnaise chocolate cake).
    Mayonnaise is just egg, oil and vinegar.
    It adds a nice creaminess and a bit of tang, which balances out the sweetness and warm spices. No one will know it’s in there, but they will notice the creaminess and the balance of flavor! Use full-fat mayonnaise for the best results. 
  • Eggs: you’ll need three large eggs. It’s important to use eggs labeled as “large.” A large egg, out of the shell, should weigh 50 grams. 
slice of pumpkin pie on a speckled plate with a fork and topped with whipped cream.

Let’s Make a Homemade Pumpkin Pie!

Make the Pie Dough

This crust uses a food processor to make the process quick and easy. If you don’t have a food processor, you can use a pastry cutter to cut in the butter. 

flour in a food processor.
flour in a food processor with pats of butter on top.

Start by combining the flour and salt in the food processor. Scatter the butter over top and pulse the mixture until it resembles coarse 

chunks of butter cut into flour in a glass mixing bowl.

Transfer the flour mixture to a medium bowl and drizzle with a couple tablespoons of water. Then use a rubber spatula to bring the dough together by mixing and pressing with the spatula. 

pie crust dough disk wrapped in plastic wrap.

Form the dough into a disk then wrap it in plastic wrap and refrigerate for about 30 minutes, just to let the butter firm up a bit. (The dough can be refrigerated for up to 3 days.) 

pie crust dough disk on a lightly floured surface.
pie dough rolled out on a lightly floured surface.

After the dough has chilled, roll it out on a lightly floured surface into a 13-inch circle. Depending on how long the dough chilled, you may need to let it sit out for a bit before it’s warm enough to roll out. 

pie crust folded and plated in a pie plate.
pie crust half unfolded in a glass pie plate.

Fold the dough into quarters (this makes it easier to move to the plate) then unfold in the pie plate. 

pie crust laying in a pie plate.
pie crust getting crimped.

Crimp the edges using your fingers.

Chill the dough-lined pie plate until it’s set, this will take about 20 minutes.

fork piercing pie dough in a pie plate.
foil lining pie plate.

Prick the dough with a fork, then line the crust with foil and prick through the foil as well. Refrigerate again for 1 hour. (All this chilling might seem annoying, and maybe it is, but it’s key for creating a crisp and flaky pie crust).

Blind bake the crust at 400ºF on the lowest rack (this ensures the bottom of the crust is cooked through and flaky, not stodgy—important for pumpkin pie and pecan pie) for 15 minutes. If the crust and foil puff up, press it back down with an oven mitt.

baked pie crust in a pie plate.

After 15 minutes, remove the foil and continue to bake the crust just until it begins to color, about 10 minutes.

Make the Pumpkin Filling

We’ll also be using a food processor for the filling. If you don’t have a food processor, you can use a blender. 

pumpkin puree, spices and sugar in a food processor.
pureed pumpkin filling in a food processor.

Combine the pumpkin, brown sugar, and spices in a and blend until smooth.

Cook the pumpkin mixture in a saucepan until it’s thick and shiny (be careful, the hot sugary mixture will sputter and can burn you).

pumpkin filling in a saucepan with milk and mayo added.
pumpkin pie filling in a saucepan.

Whisk in the mayo and the milk then bring to a low simmer. Keep the filling warm until the pie shell comes out of the oven.

eggs blended in a food processor.
pumpkin pie filling in a food processor.

When ready to fill the shell, add the eggs to the now-empty food processor and blend until they become slightly foamy, this should take just a few seconds. Then, with processor running, slowly stream in the warm pumpkin mixture.

Bake the Pie

pumpkin pie filling being poured into a baked pie crust.
unbaked pumpkin pie.

Pour the warm filling into the hot pie shell and transfer to the oven. If you have excess filling, hold onto it and add it to the pie after the first 5 minutes of baking.

baked pumpkin pie.

You’ll know the pie is done when the filling is puffed up, looks dry on top and the center jiggles slightly when lightly shaken.

Let the pie cool completely (at room temp—don’t rush it in the fridge!) before slicing and serving with lightly sweetened whipped cream.

Expert Tips

  • To safely transfer the pie crust to the pie plate, you can either roll it around your rolling pin and unroll it over the plate, or you can fold the dough round into quarters and unfold it into the pie plate. 
  • Blind baking is common for pumpkin pie. And while it helps set the crust, it still creates a pretty dense and stodgy bottom.

    To create a crisp, flaky crust throughout, line the chilled dough with foil and blind bake the crust without pie weights. This allows the specks of butter melt and steam, creating flaky layers of crust. Just press down the foil and crust, using an oven mitt, if it puffs during baking.
  • Make sure your pie crust ingredients are cold. This makes for the flakiest, most tender pie crust you can imagine. I like to pop the butter in the freezer for a few minutes before using it.
  • Don’t over bake your pie. This leads to a filling that will crack and be a little dry. Make sure you remove the pie from the oven when the center just slightly jiggles. Cool the pie on a wire rack on the counter.
slice of pumpkin pie on a speckled plate with a fork and topped with whipped cream. Tip of piece removed with fork tine imprint on filling.

The Secret Ingredient 

Our secret ingredient is such a curveball, we think it deserves a bit more info. Most pumpkin pies are made with evaporated milk or cream. Instead of either of those, our filling uses mayonnaise and milk, it’s the foolproof expert tip for the pie!

The addition of mayonnaise makes the filling creamier for two reasons. One, it’s just creamier and thicker than cream or condensed milk. And two, it retains its creaminess more than any kind of dairy during the baking process because it’s made with oil (100% fat) and eggs (fat and structure). 

Use a full-fat mayonnaise such as Hellman’s or Sir Kensington’s. Do not use Miracle Whip. 

Make Ahead, Storage and Freezing

Make Ahead: I find pumpkin pie is best enjoyed the day-of baking or one day after baking. You can make homemade pumpkin pie up to 3 days ahead of time.

Storage: If you’re planning to store the pie for longer than a couple of hours, cover it in plastic wrap and place it in the refrigerator for up to 5 days. Allow it to to come to room temperature before slicing and enjoying.

Freezing: I don’t recommend freezing pumpkin pie, but if you must, here’s how to freeze pumpkin pie. Once the pie has cooled completely, wrap it tightly in plastic, and place it in a large resealable freezer bag and place it in the freezer. When you’re ready to serve, thaw the pie in the refrigerator overnight. 

slice of pumpkin pie on a speckled plate with a fork and topped with whipped cream.

How to Avoid Cracks in Pumpkin Pie

There are two reasons a pumpkin pie will crack. One, it was over-baked. And two, it was cooled too quickly. Keep an eye on the pie and remove it from the oven when it’s puffed, the filling looks dry, and the center jiggles just slightly when gently shaken. 
And secondly, let the pie cool completely at room temperature on a wire rack. If you try to rush the cooling process by popping it in the refrigerator or setting it outside in the cold winter weather, you will likely end up with a cracked filling. Overbaking and cooling too quickly are also why your pumpkin pie filling will separate from the crust.

But good news, the addition of mayonnaise in the filling should mitigate the risk of your filling cracking! One more reason this recipe for pumpkin pie is foolproof!

Why Pumpkin Pie is Wet on Top

The beads of moisture on the surface of the pie filling is from the filling weeping. This usually means the pie was overbaked. Still delicious and still edible, it was just ovebaked and thus the filling is phishing out excess moisture. 

More Pies & Tarts to Try

Best Homemade Pumpkin Pie

Print Recipe Pin
4.80 from 29 votes
Prep Time 10 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours
Yield 8 servings
Category Dessert
Cuisine Amercican

Description

This delicious homemade pumpkin pie recipe combines a flaky all-butter crust with a spiced pumpkin filling made with just 9 simple ingredients. Plus, it has a secret ingredient that is key to making the canned pumpkin filling extra creamy.

Ingredients

Pie Crust

  • 1¼ cups (154g) all-purpose flour
  • ½ teaspoon Morton kosher salt (or ¾ Diamond Crystal)
  • 10 tablespoons (142g) unsalted butter, chilled and cut into 1/4-inch pats
  • 3 –6 tablespoons ice water

Filling

  • 1 (15-ounce) can pumpkin purée (about 2 cups) (not pumpkin pie filling)
  • 1 cup packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon fresh grated nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon Morton kosher salt (or ¾ Diamond Crystal)
  • ⅛ teaspoon black pepper
  • ¾ cup mayonnaise
  • ⅓ cup whole milk
  • 3 large eggs

Instructions

Pie Crust

  • Process flour and salt in a food processor. Scatter butter over flour; pulse until mixture resembles cornmeal, 7–12 pulses. Transfer mixture to a medium bowl.
  • Drizzle 3 tablespoons ice water over flour mixture. Using a rubber spatula, mix dough together, pressing against sides of bowl, until a rough dough comes together. If it's still too dry, drizzle in additional water, by tablespoon, just until it comes together.
  • Dump shaggy dough out onto a large piece of plastic wrap. Form dough into a 4-inch disk, then wrap tightly in plastic and refrigerate at least 30 minutes (or up to 3 days).
  • Generously flour a work surface. Unwrap dough and lightly dust with flour. Roll dough out into an ⅛-inch thick 13-inch round.
    If dough is too firm, let it sit at room temperature for about 5 minutes before rolling out.
  • Fold dough in quarters; place corner in center of a 9-inch pie plate. Gently unfold dough to cover plate, using one hand to pick up edges of dough and an index finger to press dough into corners and up sides. Trim dough overhang to ½-inch then tuck edges under and crimp using thumbs and pointer fingers. (*see note on crimping.) Dough edges should be somewhat one top of pan edges (to avoid shrinking during baking).
  • Refrigerate dough-lined pie plate for 20 minutes. Prick bottom, sides and corners with a fork. Line dough with a piece of foil, pressing it firmly into corners and sides, and folding over rim. Prick foil about a dozen places with a fork. Refrigerate shell for at least 1 hour or up to 2 days.
  • Heat oven to 400ºF (204C) with rack set in lowest position.
  • Place pie plate on a baking sheet. Bake shell 15 minutes, pressing down on foil with an oven mitt to deflate when it starts to puff up (this happens for me around 8 or 10 minutes—continue deflating every minute or so after that). Remove foil and continue to bake just until shell is light golden brown, about 10 minutes.

Filling

  • Keep oven heated to 400ºF (204ºC).
  • Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, salt and pepper in a food processor for 1 minute. Transfer pumpkin mixture to a saucepan over medium-high heat and bring to a sputtering simmer, cook, stirring constantly, until thick and shiny, about 5 minutes.
  • Whisk mayo and milk into pumpkin and bring to a low simmer; keep warm until the pie shell comes out of the oven.
  • Process eggs in now-empty food processor until foamy, about 5 seconds. With processor running, slowly stream in half of the warm pumpkin mixture. Scrape down sides of bowl as needed, add remaining pumpkin and process 30 seconds more.
  • Carefully pour warm filling into warm pie shell, making sure to fill just below edge of crust so it doesn't overflow. (You will likely have excess filling, *see notes.)
  • Bake pie until filling is puffed, dry-looking, and center slightly wiggles when gently shaken, about 25 minutes. Transfer pie to a wire rack; cool completely before slicing and serving.
  • Serve with whipped cream.

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Equipment

9-inch pie plate
Food processor
saucepan
whisk

Video

Notes

Storage: Allow the pie to cool completely at room temperature before wrapping tightly in plastic wrap and storing in the refrigerator. Pumpkin pie will last up to 4 days in the refrigerator. Pumpkin pie is best served without 2 days of baking.
Freezing pumpkin pie isn’t ideal. But of you must, here’s how to do it: Once the pie has cooled completely, wrap it tightly in plastic, and place it in a large resealable freezer bag and place it in the freezer. When you’re ready to serve, thaw the pie in the refrigerator overnight. Pumpkin pie can be frozen for up to 3 months. 
Food Processor: If you don’t have a food processor, you can use a blender for the filling and a pastry cutter for the pie dough. 
*Crimping: make sure the crimped edges of the pie crust are on top of the pie plate edge. This will help keep the crust from shrinking and falling down the edges of the pie plate during baking.
Pumpkin Pie Spice: We recommend using the spices we have listed in the ingredient list. But if you’re in a pinch or would prefer to use pumpkin pie spice, use scant 2 tablespoons pumpkin pie spice. 
*Excess Filling: I usually just discard the extra filling because, in my opinion, it’s not worth the risk of overflowing. However, you can try to add some of it to the pie after the first 5 minutes of baking (it’s less likely to overflow once the pie has been transferred to the oven). Alternatively, you can save it for mini hand pies or mini pies. 
Avoid Cracking: Mayonnaise should keep the filling from cracking, but for extra precaution, don’t over bake it and let it cool slowly at room temperature (aka don’t try to cool it quickly in the fridge). 
Chilling: All the chilling might seem annoying, and maybe it is, but it’s key for creating a crisp and flaky pie crust. Don’t skip it. And don’t try to rush the chilling in the freezer. For the best results do all of the chilling in the refrigerator. This is also safest when using glass pie plates. 

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 43gProtein: 6gFat: 24gSaturated Fat: 11gCholesterol: 115mgSodium: 313mgFiber: 2.5gSugar: 22g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
slice of pumpkin pie on a speckled plate with a fork and topped with whipped cream.

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Photography by Meg McKeehan

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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4.80 from 29 votes (23 ratings without comment)

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Comments

  1. Hi Lauren…going to try your recipe x two pies…..love it…and lately have found myself using hellmans mayo in many things….stay tuned….love Aunt Sarah

    Reply

    1. The mayo is a surprising addition but it really creates a luscious pie. And the balance of flavors is unbeatable! I hope you enjoy it!

      Reply

  2. Hi, I see that the recipe requires you to transfer a cold pie crust/pan into the hot oven. What pan do you recommend because I have one of the classic Pyrex pie dish but they are known to shatter if you change the temperature drastically. Unless the recipe allows leeway for the dish to warm up prior to going into the oven? Please let me know.

    Reply

    1. I read somewhere that to prevent this, the chilled pie pan should be put on a room-temperature baking sheet, which helps to heat the glass pie plate gradually and prevents potential cracking from sudden temperature changes. That’s what I did (I chilled my crust overnight) and it was perfect!

      Reply

  3. Hi, I see that the recipe requires you to transfer a cold pie crust/pan into the hot oven. What pan do you recommend because I have one of the classic Pyrex dishes but they are known to shatter when changing temperatures drastically. Or is there a way for the recipe to let the dish warm up prior to cooking?

    Reply

    1. Hi Krystin, great question. The risk of shattering is highest when a glass plate is transferred from a freezer to an oven. Since this one is transferred from the fridge, the risk of cracking/exploding is much, much lower. I use a very affordable Sur la Table glass pie plate for this pie and I’ve never had an issue. That being said, for the safest bet, you could use a metal pie plate. The only drawback is the crust might brown a bit faster on the bottom. Let me know if you have any other questions!

      Reply

    1. Yes! You can use pre-ground nutmeg. It won’t be as potent but still delicious. You could use a rounded teaspoon measure to ensure it’s adequately spiced! Hope that helps. Let me know how it goes!

      Reply

    1. Keep the oven at 400ºF! Just keep it on after baking the crust, it’ll go right back in! Let me know how it goes!

      Reply

  7. 5 stars
    I always have a hard time with pie crust so that part will take more practice but I’m shocked how it’s not nearly as dense as normal pumpkin pie! Tastes light and airy!

    Reply

    1. Wonderful!! I’m so glad it turned out well for you!! it takes a few tries with this crust to get it down pat, but I’m glad it turned out well!

      Reply

    1. 15 minutes with foil, 10 minutes without (for a total of 25 minutes unfilled), then fill with the pumpkin filling and bake for 25 minutes. I hope that helps!

      Reply

    1. Really?? I’m shocked by that! That shouldn’t happen. Did you let the crust chill in the fridge before lining it with foil and chilling it again? The crust needs to chill a bit before the foil is added. After it bakes for a while with the foil it should lift right out.

      Reply

  12. 5 stars
    Wow, I have to admit I was skeptical about the mayo (just a mental thing), but I’m glad I didn’t let that stop me! It’s an amazing pie! It’s light, creamy, and spice-forward…and the crust (!!!)…so good. I used ground nutmeg and fresh ginger because that’s what. I’m excited to make this again — before next Thanksgiving for sure! 🙂

    Reply

  13. 5 stars
    I’m a pretty good cook/baker but I’ve always struggled with pie crust. I make good bread and rolls so it’s really bothered me that my crust is always blah. Not this one! It does take longer, but it’s so good I can’t believe it. I finally found the crust I’ll be using permanently. I was a bit intimidated by all the steps, to be honest. It seemed hard at first. I printed it which made it easier to understand. I can’t thank you enough for sharing this wonderful recipe. We love it. My husband is a really good cook. His Mom was a local chef. He’s real picky about pie crust, which has always been a fail for me until now. I usually make graham cracker crust so I don’t have to have another fail. He said this was good, so I’m super happy. Thank you so much.

    Reply

    1. I agree, the multiple steps in the recipe make it very intimidating, but so many of those steps are chilling that once you’re in the middle of the process, it feel so much more manageable. I’m so happy to hear you enjoyed it and even your husband did too! What a win!!!

      Reply

  14. Why do so many people give recipes with no way to print them? I am so tired of trying to save screen prints & then I cannot tell what the recipe is anymore. Not worth the trouble if I cannot print!

    Reply

    1. There is a print button in the recipe card which immediately opens a tab where you can print a PDF version without images or ads.

      Reply