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4.9 from 171 votes

The Best Pumpkin Pie

Your search for the Best Pumpkin Pie recipe ends here. Adapted from America's Test Kitchen, this is sure to be a new Thanksgiving favorite! Plus, we use an unexpected secret ingredient that enhances the pumpkin flavor that we love.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 12
Calories: 370 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs whole
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 15 oz pumpkin puree
  • 15 oz canned sweet yams drained
  • ⅔ cup sugar
  • ¼ cup pure maple syrup
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp table salt
  • 1 prepared pie crust homemade preferred

Instructions

    Cup of Yum
  1. Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.
  2. In a large bowl, whisk cream, milk, eggs, yolks, and vanilla together; set aside.
  3. In a large, heavy pan (not nonstick): combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt.
  4. Bring to low boil over medium heat, 5-7 min. Continue simmering and stirring constantly while mashing yams against sides of pot with a fork until mixture is thick and smooth (10-15 min.)
  5. Remove pan from heat. Whisk in cream mixture until fully incorporated and smooth without clumps.
  6. Place prepared pie crust in a deep dish 9-inch pie plate. Flute edges as desired. Remove heated baking sheet from oven; carefully place pie on the preheated baking sheet. Pour the filling into the crust, and bake for 10 minutes at 400° F.
  7. Without taking the pie out of the oven, reduce the heat to 300° F, and continue baking until edges of pie are set, 45-55 minutes longer. The center may look firm but jiggle slightly; it will firm upon cooling. Actual cook time depends on your specific oven.
  8. Transfer to wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, at least 3 hours depending on room temp. Cut into wedges and serve at room temperature or chilled with whipped cream.

Notes

  • For accurate doneness, an instant-read thermometer inserted in center should register 175° F 
  • Actual bake time will vary, depending on oven. 
  • For accurate doneness, an instant-read thermometer inserted in center should register 175° F 
  • Be sure to give this pie plenty of time to cool at moderate room temp or chill in fridge to allow it to fully set.
  • If needed, you can substitute the canned yams with more pumpkin puree. However, the canned yams make a delicious flavor difference. 
  • Top the Best Pumpkin Pie with this Stabilized Whipped Cream or drizzle with this 4-Ingredient Salted Caramel Sauce.
  • If you enjoyed this recipe, come back and give it a rating. We ❤️ hearing from you!

Nutrition Information

Calories 370kcal (19%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 102mg (34%) Sodium 198mg (8%) Potassium 178mg (5%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 5948IU (119%) Vitamin C 2mg (2%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 29g 10%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.01g 1%
Cholesterol 102mg 34%
Sodium 198mg 8%
Potassium 178mg 4%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 5948IU 119%
Vitamin C 2mg 2%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.