Best Pumpkin Pie Recipe

Combine dry ingredients

In a medium bowl, whisk together 1.25 cups flour, 1/2 tsp sugar, and 1/4 tsp salt until evenly blended.

Cut in fats

Add 1/2 cup cold cubed unsalted butter and 1/4 cup cold vegetable shortening to the dry mix. Using a pastry cutter or two knives, cut until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquid and chill

Mix 3 tbsp ice water with 1 tsp apple cider vinegar. Sprinkle over the flour-fat mixture, tossing gently with a fork until dough just comes together. If needed, add up to 1 more tablespoon ice water. Gather dough into a flat disk, wrap in plastic, and refrigerate at least 30 minutes (or up to 2 days).

Roll and fit

On a lightly floured surface, roll chilled disk to a 12-inch circle about 1/8–1/4" thick. Transfer to a 9-inch pie plate, easing dough into the plate without stretching. Trim excess to 1/2" overhang, fold under and crimp or flute edge. Refrigerate crust-lined plate for 15 minutes while you preheat the oven.

Blind bake (optional step for crisp bottom)

Preheat oven to 375°F (190°C). Line chilled crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, brush inner crust lightly with beaten egg white and return to oven for 4–6 minutes until dry. Reduce oven to 350°F (175°C) for filling bake. If you skip blind-bake, bake directly with filling at 350°F.

Prepare pumpkin (if starting from whole pumpkin)

If you have a whole sugar pumpkin: preheat oven to 400°F (205°C). Cut pumpkin in half, scoop out seeds, place cut-side down on a rimmed sheet lined with parchment and roast 35–50 minutes until flesh is soft. Scoop flesh, puree in a food processor, then strain through a fine sieve or cheesecloth to remove excess water until you have 2 cups of thick puree. Chill slightly before using.

Mix sugars and spices

In a large bowl, whisk together 3/4 cup packed dark brown sugar and 2 tbsp granulated sugar with 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves, and 1/2 tsp fine salt until evenly combined.

Combine wet ingredients

Add 2 cups pumpkin puree to the sugar-spice mixture. Whisk in 2 large eggs until smooth. Stir in 1 cup heavy cream, 1/2 cup whole milk, 1 tsp vanilla extract, and 1 tsp grated orange zest (if using) until fully combined and homogenous. Strain the filling through a fine-mesh sieve into a bowl if you want an ultra-smooth texture.

Fill crust and bake

Place the prepared pie crust on a rimmed baking sheet. Pour the filling into the crust, smoothing the top with a spatula. Gently tap the pan once to release air bubbles. Bake at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center jiggles slightly when nudged (it will continue to set as it cools). If the crust edge browns too quickly, shield with foil.

Cool

Remove pie from oven and let cool on a wire rack at least 2 hours to let filling fully set. For best texture, chill 4 hours to overnight before serving.

Egg wash and optional sprinkle

If you blind-baked and want a glossy rim, brush the baked crust edge lightly with the prepared egg wash after initial blind-bake. If desired, sprinkle 1/2 tsp granulated sugar over the crust edge before final baking. (Do not egg-wash after filling unless you want a sheen on any decorative dough cutouts.)

Serve

Slice the chilled pie with a hot, wet knife for clean slices. Serve plain or with whipped cream.