Creamy, pumpkin custard that’s lightly sweet with just the right balance of spices. This Pumpkin pie is head and shoulders above all the rest. That’s why I say, “This is the best Pumpkin Pie ever, seriously!”
And it’s perfect for all your family holiday parties including Thanksgiving and Christmas.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
This will make you a pumpkin pie lover
I highly recommend that you take a little extra time for the Thanksgiving pie this year and make this one. Heck, make two; it’s that good!
“Made this for Thanksgiving 2018. It truly was THE best. Ever. In fact, I’m not going to pin any other pumpkin pie recipe because this will be the only one I make.” – Ann from Pinterest
The perfect holiday pie
Read the comments below for reviews of this Great Pie. It really does make a difference. Make it special, and you’ll have something great!
Also, take a look at Pinterest, for more reviews. This pin has been repinned more than 36,000 times! With a bunch of comments and “tried its”.
I’m so happy to have helped so many people find a great pumpkin pie that they can be proud of!
Looking to make a perfect holiday dinner?
Here’s my suggestions for what to make with recipe links.
Pumpkin Pie is my favorite kind of pie. This one may be more work, but it’s worth it!
“This pie is so good! Candied yams are a little hard to find, but I got so many compliments! I tried a different, easier recipe recently and it was no where near this.” – Lauren from Pinterest
Why make this Pie?
I’ve made many a pumpkin pie in my life. After all, it’s my husband’s favorite pie.
Homemade pie is so good and so easy to make. Just stir it all together, pour it in the crust, and throw it in the oven.
You can make a much better one than you can buy, and it isn’t much work at all!
When America’s Test Kitchen said this one was better than the rest I had my doubts. In fact, I didn’t even want it to be better than the rest because it’s more work.
What? You have to pre-cook the filling? And then you have to strain it? What? I’m not going to all that work when I’m sure it tastes just like all the rest.
They are right, this is the best
Well, let me say that I’ve been wrong before, and it happened again here.
This is simply the best pumpkin pie I’ve ever had. Creamy. Pumpkin-y. Custardy. Sturdy without being heavy. Good balance of spice.
But, I do have to disagree with them on one matter: pre-baked crust. Both the husband and I love the pie soaked crust. So I don’t pre-bake.
“This is seriously no kidding the best pumpkin pie ever. don’t skip the sieve… silky and dreamy…. the cooking adds an incredible deep pumpkin flavor!!!” – Anna from Pinterest
Things I suggest in the recipe:
Note: these are Amazon affiliate links
- More info on America’s Test Kitchen
- Food mill (this is a new purchase for me, and I can’t say enough good stuff about it!)
- canned pumpkin puree
- canned candied yams
- instant-read thermometer
- regular canned yams
- Pie pan
- Rimmed baking sheet
- Wire cooling rack
- Whipped cream dispenser
Other amazing holiday desserts that your whole family will love.
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The best Pumpkin Pie Recipe
The Best Pumpkin Pie
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs plus 2 large yolks
- 1 teaspoon vanilla extract
- 1 15-ounce can pumpkin puree
- 1 cup drained candied yams from 15-ounce can*
- ¾ cup sugar
- ¼ cup pure maple syrup
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon finely ground sea salt
- 1 pie crust homemade or store-bought
- Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.
- Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl, and set aside.
- Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
- Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture.
- Place pie crust in pie plate and carefully place plate on the preheated baking sheet. Pour the filling into the pie crust, and bake for 10 minutes at 400° F. Without taking the pie out of the oven, reduce the heat to 300° F, and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175° F), 20 to 35 minutes longer. The center 2 inches of the pie should look firm but jiggle slightly; the pie finishes cooking with residual heat.
- Transfer to wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, 2 to 3 hours. Cut into wedges and serve at room temperature or chilled with whipped cream.
Cook’s Notes: If candied yams are unavailable, regular canned yams can be substituted. Adapted from America’s Test Kitchen