The best homemade pumpkin pie! The perfect Thanksgiving dessert with smooth silky pumpkin filling and delicious buttery and flakey crust. Make room for this pie because there's no way you can say no to this!

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This post is all about the best pumpkin pie. The best tasting home baked pumpkin pie hints of cinnamon, clove, and ginger, with an all-butter dough. Made with fresh pumpkin. The perfect Fall pie recipe!

If you're a pumpkin pie sort of person, you will absolutely love this recipe! Crispy all-butter crust, with a rich smooth pumpkin filling all perfectly balanced with spices.

Thanksgiving meal is never complete with a delicious piece of pumpkin pie at the end of the meal. This is my all-time favourite dessert for Thanksgiving. it is truly a pumpkin pie lover's dream come true.

One bite into this and you get the flakey crust packed with buttery taste, and silky smooth puree after. This creamy pumpkin filling has lots of flavour, and its never complete with a glob of whipped cream at the top.

Once you make this and realize how easy pumpkin pie can be, you'll never go back to store-bough pie - it will never complete your soul.

Spiced Pumpkin Pie Flavour

If you love pumpkin flavour (and not the artificial kind) then this is the pie for you!

Blending and puree through the food processor to get a super silky smooth texture that's almost custard-like. We got all the fall flavours: cinnamon, clove, nutmeg, and ginger. It is not strong in spice flavour, but a well balanced pie where you can still taste the pumpkin flavour. It is so irresistibly good!

Flakey Crust

This pie dough is so flakey good you might think you just made a gourmet pie at some fancy pie shop. And the fact is that you did! This flakey crust is the exact recipe I used when I once a long time ago worked at a pie shop in West Vancouver.

They were famous for their pies and the crunchy flakey crust they make!

Take a look at How to Make Super Flakey Pie Crust and learn how to make the best tasting pie crust.

Why Try This Spiced Pumpkin Pie Recipe?

Simply because it is easy to make and it is honestly the best-tasting pumpkin pie!

Quite biased for me to say this since I am the author of it, but it's not just me!

I've made this pie for lots of house parties and everyone raves about it. I have people who say they don't normally like pumpkin pie but have fallen completely in love with it! I even have people offering me to partner up and open a pie shop just by a simple taste of this pie!

I've also used this exact recipe to sell pumpkin pie here in Mexico, and it's one of my top dessert pies for sale. So clearly it is not just me saying it. It's proven by people's lavish testimonials and by cashing money through this pie!

Fresh Pumpkin or Canned Pumpkin?

If you have the time, I recommend using fresh pumpkins. The task may sound intimidating, but the taste is unbeatable compared to canned pumpkin.

But hey, I get it if you're busy and you only got the time for canned pumpkin puree. This recipe is also perfect for canned pumpkin.

No matter what choice of pumpkin you use, I promise you the taste is still unbelievably good and you will still have a very flakey crust!

Ingredients to make Pumpkin Pie

Pumpkin

Whether it is canned or fresh, we need pumpkin! If you already have a favourite brand you trust for pumpkin flavour, use it. Otherwise, I would recommend Nunny Tum Pure Pumpkin.

Hey, are you like me and don't mind the extra work for the sake of ulitmate flavour? then fresh pumpkin is for you.

Pumpkin Spice: Cinnamon, clove, nutmeg and ginger

The essential spices for the perfect flavoured pumpkin pie: cinnamon, clove, nutmeg, and ginger. It doesn't need a lot but a little bit and really enhances the pumpkin flavour.

I can't imagine a pumpkin pie without these spices. once you start baking everything together the flavour of fall really starts to come through.

egg

We will need two eggs for this recipe. The egg is what will help give it that silky smooth texture.

condensed milk

Condensed milk also helps with giving it that smooth and silk texture. Condensed milk also gives it just the right amount of sugar. No need for sugar, condensed milk will do all that for you. The brand I like to use is the Nestle Condensed Milk or the Eagle Brand Condensed Milk.

Pumpkin Variety

Not every pumpkin tastes the same. There are some pumpkins strictly for carving and others for cooking and baking. All pumpkins are edible, but some are more fibrous than others, and some are sweeter than others. Depending on your area and where you can find pumpkins, some pumpkin recommendations I have for you are:

sugar pumpkin
Cherokee Bush
Cinderella
‘Muscade de Provence'
'calabaza grande'

in Mexico, we use the 'calabaza grande' for cooking. They are medium-sized pumpkins with a hard green exterior. Don't be fooled by its appearance because the inside flesh is sweet, savoury, and delicious! This is my favourite variety to make pumpkin pie.

Pumpkin Puree

It's super easy and it is not intimidating at all! Several reasons why I like to make my own pumpkin puree is the unbeatable taste and price. With one medium-sized pumpkin I can make roughly about 4-5 pies with it.

Fool-Proof Professional Tips

Pro Tip #1 - Bake at 425F

Flakey doughs love high temperatures. The reason is actually the same reason those doughs like to be nicely chilled when they hit the oven.

When the cold fat in the dough hits the heat of the oven, the moisture in the fat evaporates, creating pockets of steam. This steam pushes up the dough, creating lightness and flakiness galore. If your pie crusts are not crisp enough, it could be that your oven is not hot enough.

Pro Tip #2 - Use A High-Speed Blender

In order to get the silky smooth texture, we need to combine everything in a highspeed blender or a food processor. In my recipe, I used a food processor. The machine helps make the texture like custard, and aerate the eggs.

Pro Tip #3 - Let The Pie Cool

Allowing the pie to completely cool before you cut it is essential! When the pie comes out the oven, it is still slowly doing the last-minute cooking. If you cut in it too fast, the moisture in the cake will escape and dry out the filling. Or worse, it is not completely cooked and the filling starts to spill out!

Best to serve this pie cold with a glob of whipped cream on top.

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