The Best Pumpkin Pie Recipe

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Title: “The Ultimate Creamy Pumpkin Pie Recipe: A Winner Every Time!”

Discover the most amazing pumpkin pie ever – a true internet champion! This award-winning recipe is a game-changer, even for those who aren’t usually fans of pumpkin pie. Get ready for a creamy, dreamy delight that won the Pumpkin Pie Bake-Off online. This pumpkin pie, made with a secret ingredient, is extra special and sure to be the best you’ve ever tasted!

The Best Pumpkin Pie Recipe

Prep Time 20 minutes
Cook Time 55 minutes
Course Dessert
Servings 12


For the Pumpkin Pie Filling:

  • 1 package 8 ounces cream cheese, softened
  • 1 can 15 ounces pure pumpkin puree
  • 1/2 cup melted butter cooled slightly
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 1/2 to 3 1/4 cups powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg or pumpkin pie spice
  • 1/4 teaspoon salt

For the All-Butter Pie Crust:

  • Find the recipe for a flaky pie crust [here]

For the Homemade Whipped Cream:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar


  • Prepare the pie crust according to the recipe directions and let it chill in the refrigerator, wrapped tightly.
  • In a mixing bowl, beat the softened cream cheese until light and fluffy (about 5 minutes).
  • Add the pumpkin and mix for an additional 5 minutes.
  • Incorporate the melted (cooled) butter and vanilla, mixing for 1 minute.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the powdered sugar, cinnamon, nutmeg or pumpkin pie spice, and salt.
  • Preheat the oven to 400 degrees.
  • Place the pie dough in a deep-dish pie pan.
  • Pour the pumpkin pie filling into the crust, and place the pie plate on a baking sheet.
  • Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 42-48 minutes. Watch the crust to prevent excessive browning.
  • Let the pie cool to room temperature for about 1 hour, then refrigerate for 4 hours.
  • Top with freshly whipped cream.


  • For a less sweet pie, reduce the powdered sugar to 2 1/2 cups.
  • Allow melted butter to cool for 10-15 minutes before adding it to the mixture.
  • Ensure the cream cheese is softened for the creamiest pumpkin pie.
  • A food processor can be used for an even smoother pie filling.
  • The pie is done when it slightly jiggles in the center.
  • Cool at room temperature before refrigerating to avoid sinking in the middle.
  • Sufficient chilling time is crucial for the pie to set up and become firmer.

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