Rich & Creamy Pumpkin Pie

5 from 4 votes

This cozy pumpkin pie is rich, silky, and perfectly spiced — with a touch of cardamom that adds a subtle warmth and depth you’ll fall in love with. The custard is creamy and sliceable, and the crust stays golden and crisp every time. This is the pumpkin pie recipe to keep forever.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Equipment

9 inch pie plate

Ingredients

Pumpkin Pie Filling

15 oz 1 can pumpkin purée (Libby’s recommended or homemade, well-drained)
2 large eggs
1 egg yolk
½ cup heavy cream
½ cup evaporated milk or half & half for a lighter version
¾ cup packed brown sugar light or dark for deeper flavor
¼ cup granulated sugar
2 tsp pumpkin pie spice
½ tsp ground cardamom optional but highly recommended
1 tbsp cornstarch
¼ tsp salt
1 tsp vanilla extract

Pie Crust

1 single 9-inch pie shell homemade or store-bought, chilled and pre-baked

Instructions

Prebake the Crust

Roll and press your pie dough into a 9-inch pie dish. Dock the bottom lightly with a fork.
1 single 9-inch pie shell
Chill the crust for 15 minutes in the fridge to prevent shrinkage.
Line it with parchment paper and fill with pie weights or dry beans.
Bake at 425°F for 15 minutes, then carefully remove the parchment and weights. Bake for another 10 minutes, until light golden.
Brush the crust with a thin layer of beaten egg (optional, for extra protection from leakage) and let it cool completely before adding the filling.

Make the Filling

In a large bowl, whisk together the pumpkin purée, eggs, egg yolk, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, cardamom, salt, and cornstarch until smooth.
15 oz 1 can pumpkin purée, 2 large eggs, 1 egg yolk, ¾ cup packed brown sugar, ¼ cup granulated sugar, 2 tsp pumpkin pie spice, ½ tsp ground cardamom, 1 tbsp cornstarch, ¼ tsp salt
Gradually whisk in the heavy cream, evaporated milk, and vanilla extract until silky and well combined.
½ cup heavy cream, ½ cup evaporated milk, 1 tsp vanilla extract
For the smoothest texture, strain the filling through a fine-mesh sieve into another bowl before using.

Bake the Pie (Lower-Rack, Two-Stage Method)

Position a rack in the lower third of your oven and preheat to 425°F.
Place the cooled, filled pie on a baking sheet to catch any drips and set it on the lower rack.
Bake for 10 minutes at 425°F, then reduce the temperature to 350°F, without opening the oven door.
Continue baking for 35–45 minutes, until the pie looks puffed, the edges are set, and the center still has a slight jiggle.
Start checking around the 30-minute mark after lowering the temp. The internal temperature should be about 175°F, for a perfectly set custard.
If the edges brown too quickly, loosely cover them with foil or a crust shield.
Remove the pie and let it cool completely on a wire rack for at least 2–3 hours. It will continue to set as it cools.

Notes

Storage

Once fully cooled, cover tightly with foil or plastic wrap and refrigerate for up to 4 days.
To freeze: wrap the whole pie or slices in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Tips for the Best Pumpkin Pie
Use both heavy cream and evaporated milk for the perfect balance of richness and smooth texture.
Blind-bake the crust: this ensures it stays crisp and never soggy.
Don’t skip the lower-rack bake! It browns the bottom crust beautifully.
Check early and often, every oven is different. The pie should jiggle slightly in the center but not slosh.
Cardamom magic: A small touch brings out the earthy pumpkin flavor without being overpowering.

Serving Ideas Top with softly whipped cream, a sprinkle of cinnamon sugar, or a drizzle of maple syrup for the coziest fall dessert.

Nutrition