by Melissa 12 Comments
This is really the Best Pumpkin Pie Recipe. Smooth and creamy with the perfect balance of pumpkin and spice, my family looks forward to this every year!
Best Pumpkin Pie
If you aren’t a fan of pumpkin pie, this is the recipe you need to try! So often, pumpkin pie is overly spiced with a funky texture. This pumpkin pie is smooth and creamy with just the right amount of spice. The secret to the best pumpkin pie is cream cheese, it creates the perfect texture! I like to serve this pumpkin pie slightly chilled and piled high with freshly whipped cream!
I use a homemade pie crust (recipe and step by step instructions coming soon to my website), but this can be whipped up quickly using refrigerated pie dough. You can even make the decorative leaf pie crust and nobody will know it’s not from scratch. Partially baking the the pie dough before adding the filling is the secret to avoiding soggy pie crust bottoms. See recipe card for instructions.
For the pie crust, I used these pie weights and pastry cutters similar to these.
In the bowl of a stand mixer, use the paddle attachment to beat cream cheese and pumpkin together until smooth. Then add remaining ingredients and continue mixing until well combined.
5 from 8 votes
Best Pumpkin Pie Recipe
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Course:Dessert
Cuisine:American
Keyword:Thanksgiving
Servings: 8
Ingredients
- 8ozsoftened cream cheese
- 2cupscanned pumpkin
- 1cupsugar
- 1/2teaspoonkosher salt
- 1egg
- 2egg yolks
- 1cuphalf and half
- 1/4cupmelted butter
- 2teaspoonpure vanilla extract
- 1teaspoonpumpkin pie spice
- 19 inch pie dough
Egg Wash
- 1egg
- 1 tablespoon water
Instructions
Roll out and arrange pie dough with decorative edge. Place unbaked pie shell in freezer for one hour to firm. Preheat oven to 350 degrees and lower oven rack to lowest position. Brush pie crust edges lightly with egg wash. Use a piece of parchment paper to gently line pie crust. Fill with pie weights and bake for 10 minutes. Then remove pie weights and bake for another 10 minutes. If pie crust starts to bubble, press back down gently with a spoon. Remove pie crust and set aside.
Preheat oven to 350 degrees. In the bowl of a stand mixer with paddle attachment, beat together cream cheese and pumpkin until well combined. Add sugar, salt, eggs, egg yolks and continue mixing until smooth. Add half and half, melted butter, vanilla extract and pumpkin pie spice.
Add pumpkin mixture to partially baked pie crust and bake for about 50 minutes, or until set in the center. Remove from oven and let cool. I like to serve this pie chilled or at room temperature.
More Thanksgiving recipes:
Stuffing Recipe – Easy
Thanksgiving Turkey Recipe
Sweet Potato Casserole Recipe
Easy Pecan Pie
Homemade Pie Crust – coming soon
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS
Previous Post: « Apple Cranberry Sausage Stuffing Recipe with Fresh Herbs
Next Post: Christmas Sugar Cookie Bars »
Reader Interactions
Comments
The crust as leaves is such a nice touch. Love it!
Reply
Melissa Thank you!❤️
Reply
- Sara
Yum! I love the design you used on the crust – so fancy 🙂Reply
- Kristyn
Can’t wait to eat all the pumpkin pie!! Love the crust & leaves in the middle..so pretty!Reply
- Krissy Allori
Pumpkin pie is my favorite! This one looks really good! Saving this for later.Reply
- Mallory Lanz
You can’t beat a good pumpkin pie and this recipe is a winner.Reply
- April
My favorite! So easy to make. I love the little leaves you have on there – so cute!Reply
- Valentina
This is the BEST homemade pumpkin pie recipe. Perfect for Thanksgiving!Reply
- LAUREN KELLY
We made this last year for Thanksgiving and there weren’t even any leftovers! This year I am baking two pies!Reply
- Joanne
Sounds like a great recipe. Do you put the leaves in the center before baking or bake them separately and place them later?
Reply
- Melissa
Hello! The center leaves are baked separately and added later!
Reply
- Joanne
Just put this in the oven. Way too much filling for a 9 inch pie plate. Maybe a deep dish would work, but I had to pour the remainder in a 6 inch cake pan because I didn’t know where else to put it. I had to bake it without a crust! Don’t know how that’s going to come out. A little disappointed.
Reply
