Pumpkin Pie
A smooth, gently spiced pumpkin custard in a crisp, blind-baked all-butter crust. The centerpiece of the holiday dessert table.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published June 8, 2025
- Prep
- 40 min
- Cook
- 1 hr 20 min
- Total
- 2 hrs
- Servings
- 8
- Level
- Medium
The best pumpkin pie is silky and creamy, not dense or watery, with a crust that stays crisp. Blind-baking the all-butter crust before adding the filling is the step that keeps the bottom from turning soggy.
The filling uses a mix of heavy cream and milk for richness, brown sugar for a caramel note and a warm blend of cinnamon, ginger, nutmeg and cloves. Baking it at a moderate temperature and pulling it while the center still wobbles keeps the custard smooth and crack-free.
Make it a day ahead to free up the oven. Serve chilled or at room temperature with lightly sweetened whipped cream.
- Silky, crack-free custard
- Crisp blind-baked crust
- Holiday make-ahead star
Ingredients
Directions
Whisk the flour, granulated sugar and 1/2 tsp salt in a bowl. Rub in the cold butter until the pieces are pea-size, then sprinkle in 3 tbsp ice water and toss until the dough holds together, adding more water if needed.
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