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The Best Pumpkin Pie Recipe - Pumpkin Pie Challenge Winner


  • Prebaked 9 inch pie crust
  • 3 large eggs
  • 1/2 cup granulated sugar (99g)
  • 1/2 cup brown sugar (107g)
  • 1 tablespoon cornstarch (8g)
  • 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
  • 15oz pumpkin puree, about 2 cups (or one 15oz can) (425g)
  • 1 cup heavy cream (227g)
  • 1/4 cup milk (57g)


  1. The oven temperature should be heated to 375 degrees F. If you are making my Flaky Pie Crust, you will reduce the temperature to 375 degrees F after removing the crust from the oven and let it reach 375 degrees before baking the pie..

While the crust is prebaking, prepare the filling:

  1. In a large mixing bowl, beat eggs with a whisk.
  2. Add the sugars, cornstarch, salt, and spices and whisk until thoroughly combined.
  3. Whisk in the pumpkin puree then the cream and milk until thoroughly combined.
  4. Pour into warm, prebaked pie crust.
  5. Cover the crimped edges of the pie crust with a ring of foil so it doesn’t continue to brown while baking. Be careful not to let it touch the filling.
  6. Bake on a baking sheet in a 375 degree F oven until the center is almost set but still wobbly, about 50-60 minutes. Don’t over bake.
  7. Remove pie from oven and remove foil ring.
  8. Let cool on a baking rack for several hours.
  9. Serve with whipped cream.


2 1/2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger, nutmeg, and cloves.

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