Stupid-Easy Recipe for Perfect Pumpkin Pie (#1 Top-Rated)


This recipe for the Thanksgiving classic is sure to make the best pumpkin pie you’ve ever tried. The secret to a perfectly textured filling? Removing the excess water from the pumpkin puree before using!

Satisfy your sweet tooth with this easy-to-make recipe for Perfect Pumpkin Pie.

Info for Perfect Pumpkin Pie

  • Cook Time: 1 hr 32 min
  • Total Time: 1 hr 32 min
  • Servings: 8
  • Calories: 285.49 kcal

Ingredients for Perfect Pumpkin Pie

  • 1 store-bought pie crust
  • 1 (15oz.) can pumpkin puree
  • 1 1/8 cup evaporated milk
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1/2 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice
  • 1/8 tsp. cardamom
  • 1/8 tsp. salt
  • Pinch of black pepper


  1. Adjust a rack to the lowest position in the oven. Preheat the oven to 400°F.
  2. Place the pie crust into a 9-inch pie plate and press into the corners. Trim any excess from the edges as needed. Line with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights. Place in the freezer for 20 minutes.
  3. Remove crust from the freezer. Bake on lowest rack of oven until edges of the crust are very slightly golden and center is matte, 25-30 minutes.
  4. When done, remove crust from oven and carefully lift off the parchment and pie weights.
  5. Reduce the oven temperature to 350°F.
  6. Scoop the pumpkin purée into the center of a clean dish towel. Gather the towel around the pumpkin, creating a pouch, and squeeze out as much water as possible over a bowl or sink.
  7. Place the pressed pumpkin in a large mixing bowl. Add the evaporated milk, sugar, eggs, egg yolk, vanilla, spices, salt, and black pepper. Whisk until the mixture is completely smooth.
  8. Pour the filling into the baked crust. Cover the edges of the pie with a pie shield or strips of aluminum foil.
  9. Bake the pie on lowest rack of oven until the crust is golden and the filling is firm and puffed around the edges, 50-55 minutes.
  10. Check to see that pie is done. Remove from oven or add time as needed.
  11. Allow the pie to cool at room temperature for 2 hours, then chill in the refrigerator for at least 2 hours before slicing and serving. Refrigerate leftovers for 3 days.

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