Pumpkin Pie

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 servings

Recipe photo

This is a rich, spicy pie that slices well and has a bright pumpkin flavor. Two hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack. Light Spice Cookie cutouts are an easy way to dress up the top of the pie for company.

Our Guarantee: This pie will be spicy and rich, and slice well once chilled.

See the recipe being made, start to finish, at how2heroes.com. Note that the video calls for a different oven temperature and baking time than the recipe; that's fine, either can be successfully used.

Pumpkin Pie

star rating (102) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 8 servings
Published: 01/01/2010



  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper (optional)
  • 3 large eggs, beaten
  • 2 cups (or one 15-ounce can) pumpkin
  • 1 1/4 cups light cream or evaporated milk


Tips from our bakers

  • This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.
  • Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
  • Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.


1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.

2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.

3. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

5. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

Nutrition information

Serving Size: 1 slice, 172g Servings Per Batch: 8 Amount Per Serving: Calories: 327 Calories from Fat: 108 Total Fat: 12g Saturated Fat: 5 Trans Fat: 0g Cholesterol: 96mg Sodium: 329mg Total Carbohydrate: 48 Dietary Fiber: 2g Sugars: 31 Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 02/01/2015
  • Sharon from Greenfield, Indiana
  • I have made this recipe a number of times this year with both frozen home processed pumpkin and commercially canned pumpkin. The pie turns out perfectly each time, although we especially like the home processed pumpkin. Others have commented about the texture and spicing, calling it perfect as well. After making it the first few times, I have changed the sugar to 3/4 c. brown sugar, no white, packed to measure of course. I believe that making the filling ahead of time has a huge impact-the spicing is full but mellow.
  • star rating 12/24/2014
  • Janice H. from Stockton, NJ
  • Tried this first time for this Thanksgiving. The consistency is delightful- silky and smooth, yet rich. The spices are perfect -maybe the pepper does it. Definitely THE pumpkin pie recipe for me from now on!
  • star rating 12/23/2014
  • Barbara from Lincoln CA
  • This is the only Pumpkin Pie I will be making from now on! It was so creamy and tasty, the best Pumpkin Pie Recipe ever.
  • star rating 12/14/2014
  • realmccoy from KAF Community
  • Excellent recipe. I was glad to find a recipe that fills my pie pan perfectly. I added some cardamom. Roughly 1/4 t. I've made this a few times and each time people comment how tasty it is. Will def. make again.
  • star rating 12/14/2014
  • KJ from Austin
  • Excellent recipe. I was a little scared of the pepper but it works. I made mini tarts with some of it. And I'll make the rest into a pie.
  • star rating 12/07/2014
  • Amanda from Madison, WI
  • Absolutely wonderful! By the way, if your pie is not setting up, it could be oven not calibrated correctly, but it could also be that you put in the entire can of evaporated milk which contains 1-1/2 C of evaporated milk. So you need to measure out exactly 1-1/4 C to get the right amount.
  • star rating 12/02/2014
  • Summer from South Dakota
  • I gave this recipe a try and was SO glad that I did. It has a really nice balance of spices. I will be replacing my usual recipe with this one, and using it from here on out. Thank you KAF!
  • star rating 11/30/2014
  • Shelley from Washington State
  • Once you taste this pumpkin pie you will never go back to your other recipes! My Thanksgiving guests said it was the best pumpkin pie they ever had. It's easy to make and is really exceptional! Love it!
  • star rating 11/30/2014
  • Susan from Chicago, IL
  • The best pie, ever!
  • star rating 11/30/2014
  • Cheryl from Temperance, MI
  • Made this for Thanksgiving. The flavor was absolutely fantastic and I am not a fan of pumpkin pie. I only chilled the filling for a few hours as I found the recipe right before I made the pie but it still had a great spicy flavor. I used the chat line to asked a question about the recipe and appreciate KAF for offering this
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