Deliciously Creamy Pumpkin Pie Recipe for Fall

Welcome to my award-winning pumpkin pie recipe! As a chef, I’ve always loved experimenting with classic recipes and adding my own personal touch. And this pumpkin pie recipe is no exception. I’ve spent years perfecting this recipe, and it has won several contests, including the Pumpkin Fest Award and a prize in a local pie contest.

This pumpkin pie recipe is the perfect Thanksgiving dessert. It’s creamy, flavorful, and has the perfect balance of spices. Plus, it’s easy to make and is sure to impress your guests. Whether you’re a seasoned baker or a beginner, this recipe is foolproof.

One of the best things about this recipe is that it can be made with either canned pumpkin or fresh pumpkin puree. So, if you’re feeling ambitious, go ahead and make your own pumpkin puree. But if you’re short on time, canned pumpkin works just as well.

So, let’s get started on making the best pumpkin pie you’ve ever tasted.

Why You’ll Love This Recipe

Pumpkin Pie - Prize Recipe
Pumpkin Pie – Prize Recipe

Are you looking for the perfect pumpkin pie recipe that will be the star of your Thanksgiving dinner or any fall gathering? Look no further! This award-winning pumpkin pie recipe is the one you’ve been searching for.

What makes this pumpkin pie recipe the best of the best? It starts with a buttery, flaky pie crust that is perfectly complemented by the creamy pumpkin filling. The filling is made with a perfect blend of pumpkin puree, cinnamon, nutmeg, ginger, allspice, and a touch of brown sugar to give it just the right amount of sweetness.

But what really sets this recipe apart is the combination of evaporated milk and sweetened condensed milk, which make the filling extra creamy and velvety. The addition of eggs helps to give it structure and a perfect custardy texture.

Not only is this pumpkin pie recipe delicious, but it’s also easy to make. You don’t need any fancy equipment or hard-to-find ingredients. All you need is a mixing bowl, a whisk, and a few simple ingredients.

This recipe is also versatile. You can use canned pumpkin puree or make your own fresh pumpkin puree if you’re feeling ambitious. You can also substitute the evaporated milk and sweetened condensed milk with heavy cream or milk if you prefer.

Whether you’re a pumpkin pie lover or just looking for a classic dessert to serve at your next gathering, this pumpkin pie recipe is sure to impress. So what are you waiting for? Give it a try and taste for yourself why it’s the best pumpkin pie recipe out there.

Ingredient List

 The perfect slice of pumpkin pie, topped with a dollop of whipped cream.
The perfect slice of pumpkin pie, topped with a dollop of whipped cream.

Before diving into the recipe, it’s important to gather all the necessary ingredients. Here’s what you’ll need for the best Pumpkin Pie – Prize Recipe:


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/4 cup ice water


  • 1 can (15 oz) solid pack pumpkin
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar


  • Whipped cream

Most of these ingredients are probably already in your pantry or fridge, so you won’t need to make an extra trip to the grocery store. Don’t forget to double-check the quantities before starting to bake.

The Recipe How-To

 A slice of heaven on a plate - this pumpkin pie is sure to impress.
A slice of heaven on a plate – this pumpkin pie is sure to impress.

Preheat your oven to 425°F (218°C) and prepare the pie crust. You can make your own crust or use a store-bought one. If making your own crust, use a fork to prick the bottom and sides of the crust, then bake the crust for 10 minutes. This helps prevent the crust from getting soggy. If using a store-bought crust, skip this step.

In a large bowl, whisk together 1 can of solid pack pumpkin, 1 can of sweetened condensed milk, and 2 large eggs until smooth. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of ground allspice. Mix well.

Pour the pumpkin mixture into the pie crust. Bake for 15 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and continue baking for 35-45 minutes, or until a knife inserted in the center comes out clean. Cool completely on a wire rack before slicing and serving.

Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your perfect Thanksgiving pumpkin pie!

Substitutions and Variations

One of the best things about pumpkin pie is its versatility. There are plenty of substitutions and variations you can make to this classic pumpkin pie recipe to add your own personal touch. Here are a few ideas to get you started:

– Crust: While this recipe calls for a traditional pie crust, you can switch it up by using a graham cracker crust or even a chocolate cookie crust for a decadent twist.

– Milk: If you’re looking for a dairy-free option, you can use almond milk or coconut milk in place of the whole milk or heavy cream. You can also use evaporated milk instead of regular milk for a creamier texture.

– Spices: While the recipe calls for cinnamon, ginger, nutmeg, and allspice, you can adjust the amounts or add other spices to suit your taste. Try cardamom, cloves, or even a pinch of cayenne pepper for a little kick.

– Sweetener: Brown sugar adds a depth of flavor to this pumpkin pie recipe, but you can also use granulated sugar or maple syrup for a different taste. If you prefer a less sweet pie, you can reduce the amount of sugar or use a sugar substitute.

– Pumpkin: While solid pack pumpkin is the most common type of pumpkin used in this recipe, you can also use fresh pumpkin puree or sweet potato puree for a different twist.

– Vegan: To make this pumpkin pie vegan, use a vegan pie crust and substitute the eggs with a flax or chia egg. You can also use coconut whipped cream instead of dairy whipped cream for a dairy-free topping.

– Toppings: While whipped cream is the classic topping for pumpkin pie, you can switch it up by using caramel sauce, chopped nuts, or even a dollop of cream cheese frosting.

Remember, the key to making substitutions and variations to this pumpkin pie recipe is to experiment and have fun. Don’t be afraid to try something new and make this classic dessert your own.

Serving and Pairing

Pumpkin pie is a classic Thanksgiving dessert and is best served warm with a dollop of whipped cream on top. The creamy and spiced filling pairs perfectly with the buttery and flaky pie crust.

For a twist on the classic, try serving the pie with a scoop of vanilla ice cream or drizzle some caramel sauce over the top. You can also add some crunch to the dish by sprinkling some chopped pecans or walnuts over the whipped cream.

If you’re feeling adventurous, pair the pie with a dessert wine such as a sweet Riesling or a fruity Moscato. For a non-alcoholic option, try serving the pie with a warm cup of apple cider or a spiced chai latte.

Pumpkin pie is a versatile dessert and can be enjoyed any time of the year. Serve it at your next holiday gathering or even as a sweet treat for a cozy night in. No matter how you choose to enjoy it, this dessert is sure to please any pumpkin lover.

Make-Ahead, Storing and Reheating

One of the best things about pumpkin pie is that it can be made ahead of time, making it a perfect dessert for holiday gatherings when time is of the essence. The good news is that this winning pumpkin pie recipe can be made one or two days in advance and stored in the refrigerator until ready to serve.

To make ahead, simply bake the pie as directed in the recipe, let it cool to room temperature, and then cover with plastic wrap and refrigerate until serving. This is a great time-saving tip, as it allows you to focus on other dishes on the day of your special event.

When it’s time to serve, remove the plastic wrap and let the pie come to room temperature for about 30 minutes before serving. This will allow the flavors to fully develop and make it easier to cut into slices. If you want to enhance the presentation, top the pie with a dollop of whipped cream or a sprinkle of cinnamon and nutmeg.

Leftover pumpkin pie can also be stored in the refrigerator for up to five days. When reheating, it’s best to do so in a preheated oven for 10-15 minutes at 350°F. This will help to ensure that the crust stays crispy and the filling is heated evenly. Avoid reheating the pie in the microwave, as it can make the crust soggy and the filling can become overcooked.

A great tip to keep in mind is to store the pie in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. This will help to maintain its texture and flavor.

Whether you are enjoying this pumpkin pie recipe fresh from the oven or reheating leftovers, it’s sure to be a crowd-pleaser. Its classic pumpkin flavor and creamy texture will make it a favorite among pumpkin pie lovers.

Tips for Perfect Results

Making the perfect pumpkin pie requires a combination of the right ingredients, the right technique, and the right tips. Here are some tips to help you make the best pumpkin pie possible:

1. Use solid pack pumpkin: It is best to use solid pack pumpkin instead of pumpkin pie filling because the latter is often sweetened and spiced, which will throw off the balance of the recipe.

2. Add spices: To make your pumpkin pie taste amazing, add a combination of cinnamon, ginger, allspice, and nutmeg. These spices will give your pie a warm and cozy flavor.

3. Use a homemade crust: While store-bought pie crusts are convenient, nothing beats a homemade crust. Use a recipe that calls for a mixture of flour, butter, and salt to make a flaky and buttery crust.

4. Blind bake the crust: To prevent a soggy crust, blind bake the crust before adding the filling. This means baking the crust without the filling for about 10-15 minutes.

5. Mix the filling well: When making the filling, make sure to mix the ingredients well to ensure that everything is evenly distributed. This will help prevent any lumps or uneven baking.

6. Use evaporated milk: Instead of regular milk, use evaporated milk in your pumpkin pie recipe. This will give the pie a creamier and richer texture.

7. Don’t overbake: Be careful not to overbake your pumpkin pie. The filling should be set but still slightly jiggly in the middle. Overbaking can cause the filling to crack or become rubbery.

8. Let it cool: Allow your pumpkin pie to cool completely before slicing and serving. This will help the filling set and make it easier to cut into clean slices.

By following these tips, you’ll be able to make a perfect pumpkin pie that will impress your guests and leave them wanting more.

Bottom Line

In conclusion, this pumpkin pie recipe is a must-try for anyone who loves the classic dessert. With its creamy pumpkin filling and perfect blend of spices, this recipe is sure to impress your friends and family. Whether you’re looking for a prize-winning recipe for a pie contest or just want to enjoy a delicious dessert, this pumpkin pie recipe is the perfect choice. Don’t settle for a mediocre pumpkin pie when you can make the best pumpkin pie with this award-winning recipe. So go ahead and give it a try, and let your taste buds be the judge. You won’t regret it!

Pumpkin Pie – Prize Recipe Recipe

I thought this pumpkin pie had such a great flavor and so did the other members of my group. This pie was over liked over Sam’s Club pie which wasn’t bad. I had a piece of this at a gathering and I thought it tasted so great! When the lady who made this pie made this she said she used evaporated milk. Which gave this pie such a custard texture. When I made this pie I used a premade pie crust.

  • 4 eggs
  • 29 ounces lake shore solid pack pumpkin
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 2 cups milk
  • 9 inches pie crusts (2 crusts)
  1. Mix well beaten eggs, pumpkin, sugar, salt and spices. Add milk and stir until mixture is smooth.
  2. Line two 9-inch pie pans with pastry.
  3. Pour filling into the pastry shells, dividing it equally.
  4. Bake in a hot oven (400 degrees) about 45 minutes, or until a knife inserted halfway between center and edge comes out clean.
< 60 Mins, For Large Groups, Healthy, Low Protein

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