Best Pumpkin Pie

This classic pumpkin pie recipe delivers a silky, spiced filling in a flaky homemade crust—perfect for holiday gatherings.

150 min Serves 6 serving(s) Medium Thanksgiving Cuisine

Our own summary of the original by Rian Handler — the full post and photos live at delish.com.

Preheat oven, par-bake the crust, then mix a simple filling of pumpkin, cream, and spices. Bake until set, cool gradually in the oven, and serve with whipped cream for the ultimate Thanksgiving dessert.

Directions

Set your oven to 375°F and position a baking sheet inside to heat up. Coat a 9-inch by 1.5-inch pie plate with cooking spray.

On a surface dusted with flour, roll the pie dough into a 12-inch round. Lay it over the prepared dish and press it gently into the corners, eliminating any air pockets. Cut the overhang to about 1 inch, then fold it under itself. Crimp the edges the way you like. Refrigerate until firm, for a minimum of 30 minutes and up to 3 hours.

Cover the crust with foil or parchment and add pie weights or dried beans. Bake until the edges and top look dry and set, about 15 to 18 minutes. Take out the weights and liner, then bake again until the bottom feels dry, roughly 5 extra minutes. Set aside to cool.

Lower the oven temperature to 350°F. In a big bowl, whisk together the eggs, pumpkin puree, brown sugar, heavy cream, pumpkin pie spice, vanilla, salt, and flour until the mixture is smooth. Pour this filling into the pre-baked crust. Gently set the pie plate onto the hot baking sheet in the oven.

Bake for 45 to 50 minutes, until the filling wiggles just a bit in the middle and the crust turns golden. Shut off the oven, leave the door ajar, and let the pie rest inside for 30 minutes. Then move it to a wire rack to cool all the way.

If you like, top each slice with whipped cream before serving.