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.
Turkey
Mashed potatoes
Stuffing
Gravy
Veggie – maybe Roasted carrots, Creamed spinach, or Brussels sprouts
Green bean casserole
This pumpkin pie
Pecan pie
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!
ATK
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
- Strainer
- Rimmed baking sheet
- Whisk
- Saucepan
- Wire cooling rack
- Whipped cream dispenser
Other amazing holiday desserts that your whole family will love.
I love all the holiday pies and treats. Here are some of my favorites! Sweet Potato Pie, Pecan Pie, Pecan Pie Muffins, Candy Cane Pie.
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The best Pumpkin Pie Recipe
The Best Pumpkin Pie
Ingredients
- 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
Instructions
- 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.
Video
Notes
Cook’s Notes: If candied yams are unavailable, regular canned yams can be substituted. Adapted from America’s Test Kitchen
Carrie, I’ve made this several times and it always works following the instructions, “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.” You may want to test your oven as well to make sure it is reaching correct temperatures. They sell oven thermometers that should help. I’d start on Amazon. But, yes, it should still jiggle when you take it out of the oven.
I am usually not a huge fan of pumpkin pie, but these ingredients sound so good together!
I have to say, I made this last weekend for some friends and it came out perfectly. Everyone loved it and asked for the recipe so this is a keeper for sure!
This is so creamy and delicious! It is so good! My whole family loved it!
For me, what makes this pumpkin pie so deliciously delightful is the addition of maple syrup and the perfect combination of spices! All these plus more make for a perfect pumpkin pie indeed!
The maple syrup in this pie makes it stand out from the rest. I made two, one to eat and one to freeze, although it might not be in there long as the first one was SO good!
I’ve made this pie for the last 3 years and it always turns out perfect! I’m not a big fan of pumpkin pie, but it’s always requested for Thanksgiving (sigh), but I actually like this pie. Everyone raves over it and there’s never any left. Thank you for this amazing recipe!
Chrissy, thanks so much! I’m so happy you love it! Come back tomorrow and enter to win a $25 Amazon gift card! Also, later this month I’m remaking this pie into pumpkin custards for the blog. Keep an eye out for them! And again, thanks! You made my day!
I tried multiple times to enter your giveaway to no avail. By the way, The Best pumpkin pie is the one you don’t have to make. Try Mrs Smiths.
Sue, what exactly happened with your entry? Maybe I can help if I know what when wrong? It’s through Rafflecopter so you have to register with them first. Otherwise, if it’s a specific entry field, maybe I can help.
Do you blind bake the pie crust?
Clarissa, No, I do not blind bake the crust. My husband and I prefer the custard soaked crust, so I do not blind bake it. If you prefer a crispy crust, you can feel free to blind bake it, and proceed with the recipe.
I’ve been making this recipe for a couple years now and I’ll never go back. While it’s a bit more complicated than the “classic” recipe on the pumpkin can, it’s SO worth it. I just put another one in the oven!! I have a good amount of filling left, any ideas what to make with it??
Jess, thanks so much! I just took mine out of the oven! LOL I often have a small ramekin with the extra filling that I bake up next to the pie so I have a small one to taste all for myself (or I share it with my husband). I bake it right next to the pie, and it just takes a little less time, like maybe 10 minutes less. Happy thanksgiving!