Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert.
Pumpkin pie is a holiday classic, and when done right, it’s as good as dessert gets—a smooth, warmly-spiced pumpkin filling in a flaky, buttery crust. But for such a seemingly simple dessert, pumpkin pie can be tricky to perfect. Over the years, I’ve tested at least a dozen recipes, and I’ve run into every pitfall: fillings that won’t set, unsightly cracks, and soggy crusts. Whoever coined the term “easy as pie” had clearly never baked a pumpkin pie! But after years of testing, I finally cracked the code. This pumpkin pie recipe is perfect in all the ways that matter: a perfectly crisp crust, a smooth and rich filling, and no unsightly cracks. Bonus: it’s easy to make!
What Makes Pumpkin Pie So Tricky?
Part of the challenge lies in the many variables. The type of pan you use—ceramic, glass, or metal—makes a big difference in how the pie bakes. Then there’s the pie crust—no two homemade crusts behave exactly the same. And finally, like
cheesecake or
flan, pumpkin pie is a custard, which means you need to pull it from the oven while it’s still a little jiggly. Take it out too early and it won’t set; leave it in too long and it’ll crack. Sometimes, even perfect timing can’t prevent that dreaded crack! But don’t let all that intimidate you—my method takes all these details into account, so you’ll get a perfect pie every time.
What You’ll Need To Make Homemade Pumpkin Pie
