Here’s the thing about pumpkin pie: most people overbake it into rubber. This one stays creamy because you pull it early—when the center still jiggles and you’re thinking “that can’t be right.” It is. Maple syrup and brown sugar, five spices, AND it sets up absolutely perfectly as it cools! Miss the wobble, miss the pie. Nail it? Everyone wants the recipe.

Pumpkin pie topped with maple whipped cream and spices, with one slice cut and lifted from the dish on a pie server.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

Pumpkin pie gets overbaked more than any dessert out there. People panic at the wobble, leave it in too long, and end up with something dense and cracked. Not this one.

You’re pulling it when the edges are set but the center’s still moving – yeah, it feels wrong. Trust it anyway.

Maple syrup works with brown sugar to build depth you won’t get from just one sweetener. Five spices go in the filling without any single one taking over. And here’s the deal: it HAS to cool completely. Rush it and you’re eating pumpkin soup with a fork. Wait it out? Silky, sliceable, perfect.

This is the pie people remember and ask for by name next Thanksgiving.

The Recipe is next!

But remember, you can scroll past the recipe to learn a bunch more about my For Real Pumpkin Pie. Plus wine parings!! The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂

Pumpkin pie topped with maple whipped cream and spices, with one slice cut and lifted from the dish on a pie server.
No ratings yet

For Real Pumpkin Pie

Prep Time: 25 minutes
Cook Time: 51 minutes
Author: Dave @ Savory Kitchin
Course: Dessert
Cuisine: American
Yield: 4
Tap or hover to scale
Print Leave a Review Pin Recipe
Most pumpkin pies end up either spice bombs or flavorless – really, there is no in between. This one lets the pumpkin come through.
The spices are perfectly balanced to work with the pie, not over take it. Maple syrup works with brown sugar instead of against it. Different sweetness, better depth.
Room temperature ingredients matter here. Cold stuff makes the filling grainy. Nobody tells you that, but it's true. The wobble freaks people out. It's not undercooked, it's just custard doing custard things. Overbake it? Rubbery. Pull it when you think it's too early, let it cool on the counter for two hours, and watch it set up perfect.
Clean slices, silky texture. This converts the "I don't like pumpkin pie" crowd every time.

Ingredients

Crust

  • 1 9-inch deep-dish pie crust (homemade or high-quality store-bought)

Blind-bake the crust:

  • Preheat oven to 375°F, Preheat oven to 375°F (190°C.) Roll out the crust and fit it into a 9-inch deep-dish pie plate. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove from the oven, lift out the weights and parchment, and set aside to cool slightly.

Filling

  • 1 15-ounce / 425g can pumpkin puree
  • 3 large eggs, room temperature
  • 2 tablespoons pure maple syrup
  • 1/3 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sea salt or kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, room temperature
  • 1/4 cup whole milk, room temperature

Instructions
 

Preheat the oven to 375°F (190°C), if not already done from blind-baking the crust.

    Make the filling:

    • In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, brown sugar, granulated sugar, and vanilla extract until smooth and fully blended.

    Add dry ingredients:

    • Sprinkle in the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Whisk until the spices are fully incorporated and the mixture is smooth.

    Add the dairy:

    • Stir in the heavy cream and milk. Mix gently until the custard is uniform and well combined. Do not over-whisk.

    Fill the crust:

    • Pour the custard into the pre-baked pie crust. Tap the pie plate gently on the counter to release any air bubbles and smooth the surface.

    Bake:

    • Bake the pie at 375°F for 45 to 55 minutes. The edges should be puffed and set, while the center should still have a slight wobble when gently shaken. Avoid overbaking—custard continues to set as it cools.

    Cool completely:

    • Transfer the pie to a wire rack and cool at room temperature for at least 2 hours. This step is essential for the custard to fully set. Once cooled, refrigerate if making ahead or for cleaner slices.

    Serve:

    • Slice and serve chilled or at room temperature. Optionally garnish with lightly sweetened whipped cream, crème fraîche, or a dusting of cinnamon sugar.
    Did you make this recipe?Please leave a star rating and review below!

    Lots of good stuff below!

    Don’t slice in yet—there’s stuff here that’ll help you nail this For Real Pumpkin Pie. How to get that silky custard without cracks or graininess. Or how to read the wobble so you pull it at exactly the right moment. And how to keep the crust crisp instead of turning it into a soggy mess. Why do room-temp eggs and dairy change the texture? How much maple can you add before it tastes like breakfast? I’ve got chef’s tips, make-ahead timing, storage, wine pairings, FAQs, and more below. The full recipe’s at the end too so you can jump back when you’re ready to bake.

    Overhead view of pumpkin pie ingredients including pumpkin puree, dairy, eggs, sugars, spices, vanilla, and cornstarch.

    Why this works

    1. Maple and brown sugar together: Maple and brown sugar give you different flavors. White sugar’s in there to keep it from getting muddy or one-dimensional. The pumpkin actually comes through instead of drowning in sweetness.
    2. Cornstarch holds it together: One tablespoon. That’s it. Your slices come out clean but the custard still has give to it. Not stiff, not runny.
    3. Five spices, none taking over: Cinnamon does most of the work. Ginger and nutmeg are there backing it up. Cloves and allspice bring it home! Warm, not aggressive.
    4. Cream and milk both: Heavy cream alone gets too thick. Just milk ends up watery. Together they balance each other out. You get smooth without being heavy.
    5. Blind-bake or don’t bother: Ten minutes with pie weights. The crust stays crisp under all that filling instead of turning into mush.
    6. Room temp is key: Room temp ingredients all in one bowl and into the oven! It wobbles in the middle when it’s done. That wobble tells you everything – as in PERFECT!

    How to make For Real Pumpkin Pie

    Pie crust lined with parchment paper and filled with dried beans for blind baking on a wooden surface.

    Step 1: Blind-Bake the Crust

    1. Fit a 9-inch deep-dish pie crust into a pie plate, line with parchment, and fill with pie weights or dried beans.
    2. Bake at 375°F for 10 minutes, then remove weights and let the crust cool slightly.
    Hand whisking pumpkin puree, eggs, brown sugar, white sugar, and vanilla in a glass bowl to start making pie filling.

    Step 2: Make the Filling

    1. Whisk together pumpkin puree, eggs, maple syrup, brown sugar, white sugar, and vanilla until smooth.
    2. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Stir in cream and milk.
    Fully baked pumpkin pie with golden brown crust and smooth, set custard in a white pie dish on a wooden surface.

    Step 3: Bake and Cool

    1. Pour the filling into the crust and bake at 375°F for 45–55 minutes, until edges are set and the center has a slight wobble.
    2. Cool at room temperature for at least 2 hours before slicing. Chill if desired for cleaner cuts.

    Make-Ahead & Storage

    PREP AHEAD:

    Option 1: Night Before:

    • Blind-bake the crust, let it cool completely
    • Cover loosely with foil, leave at room temp
    • Mix the filling ingredients the next day—keeps the texture better

    Option 2: Day Of (Morning):

    • Blind-bake the crust early
    • Let it cool while you prep other dishes
    • Mix and bake the pie 3-4 hours before serving—gives it time to set up

    Option 3: Two Days Ahead:

    • Make and blind-bake the crust
    • Wrap tight in plastic, refrigerate
    • Bring to room temp before filling and baking

    STORING LEFTOVERS:

    Refrigerator (3-4 days):

    • Cover loosely with foil once completely cool
    • Don’t use plastic wrap directly on the surface—it sticks to the filling
    • Slices hold better after a day in the fridge

    Freezing:

    • Not recommended—custard pies get watery and grainy when frozen
    • The texture changes too much to be worth it

    Best Practice:

    • Always cool completely at room temp first (minimum 2 hours)
    • Refrigerate after that for cleaner slices
    • Serve cold or at room temp—both work

    REHEATING:

    Honestly? Don’t. Pumpkin pie tastes better cold or at room temp. If you really want it warm, 10 minutes at 300°F, but the texture won’t be the same.

    MEAL PREP TIP: Bake the pie a day ahead. It slices cleaner, the flavors settle, and you’ve got one less thing to stress about on the day.

    Take YOUR For Real Pumpkin Pie to the Next Level

    • Add a splash of bourbon: A teaspoon, maybe two. It goes directly in the custard but won’t taste boozy. It just adds a bit of warmth that you can’t quite pin down.
    • Maple whipped cream: Forget white sugar. Use maple syrup, add vanilla. It is going to Match the filling instead of fighting it. Light saber fight?… I am so sorry, I am such a nerd!
    • Brown butter crust: Regular butter’s fine if that’s what you’ve got. Brown butter though? Nutty and toasty. Worth the extra five minutes.
    • Pumpkin seed brittle on top: Sweet, salty, crunchy. Scattered on each slice. Different texture makes it more interesting. Looks good too.
    • Smoked or vanilla salt: Just a tiny pinch per slice. You will taste the caramel first and the sweetness doesn’t take over.
    • Infuse the cream: Warm it with a cinnamon stick and ginger slice before you do anything else. Strain, cool, use it. More flavor, same amount of spice.
    Bowl of pumpkin mixture topped with spices and cornstarch before final whisking for pie filling; whisk resting beside the bowl.

    Chefs tips

    Use a glass or metal pie plate: They conduct heat better than ceramic. The crust is going to bake more evenly and the bottom will stay crisp. And who doesn’t love that!!??
    Blind-bake with weights: If you skip this, the crust puffs up. The pie weights or dried beans are going to hold it down and keep it flat. A soggy bottom WILL ruin everything!

    Don’t overwhisk the custard: You’re mixing, not whipping cream. Just until combined. Too much air makes it puff and crack.

    Room temp ingredients matter: Cold dairy clumps up in the filling. Let eggs and cream sit out twenty, thirty minutes before you start.
    Check for the wobble: Edges set, center jiggles like Jell-O. That’s when you pull it. Overbake and it dries out, spices taste flat.
    Cool before you slice: Hard to wait, I know! Do it anyway. The custard sets as it cools. Cut too early, you get puddles instead of slices.
    Heat your knife for clean slices: Run it under hot water, wipe between cuts. Makes the difference between clean lines and crumbled mess.RetryClaude can make mistakes. Please double-check responses.

    Skip ahead Jump to Recipe

    Hand whisking cream and milk into pumpkin custard base, creating a swirl of spices and liquid in a large glass mixing bowl.

    Key Ingredients in our For Real Pumpkin Pie

    Pumpkin Purée: You want plain pumpkin only. Not pie filling—that’s got sugar and spices already in it. Canned or homemade, either one. Just be sure it is smooth and thick.

    Brown Sugar + Maple Syrup: Two sweeteners here for a reason. Brown sugar’s got molasses, maple’s got that woody thing. You get different flavors, and white sugar’s in there too for just pure sweetness!!

    Cornstarch: You just need one tablespoon. Your slices will thank you for holding together. The filling will stay nice creamy, not gummy on bit.

    Cream + Milk: All cream’s too heavy. Just milk’s too thin. Use both. Bam!!

    Spice Blend: Your Cinnamon is going to be up front. Allspice, nutmeg, ginger, clove will be mid pallet and finish. None of them are going to dominate.

    Eggs: Three eggs binds it and gets it set just the way you want it. It’s total body without tasting like eggs.

    Pie Crust: Flaky. Make it or buy it. Blind-bake it though and the bottom stays crisp.

    Wine Pairings

    Tokaji (Hungary)
    Why it Works: This legendary dessert wine has the acid to balance sweetness and enough texture to match the creamy custard. Its honeyed profile mirrors the maple and brown sugar without clashing with the spice.
    Tasting Notes: Apricot, orange peel, honeycomb, saffron
    Suggested Label: Royal Tokaji “5 Puttonyos” Aszú

    Gewürztraminer (Alsace, France)
    Why it Works: Gewürztraminer’s floral, spicy profile loves pumpkin pie. The natural sweetness complements the filling while the exotic aromatics amplify the warming spices.
    Tasting Notes: Lychee, rose petal, baking spice, ginger
    Suggested Label: Domaine Weinbach Gewürztraminer “Cuvée Laurence”

    Madeira – Bual or Malmsey (Portugal)
    Why it Works: Fortified and deeply complex, Madeira adds a nutty, toffee richness that echoes the caramelized notes in the pie. Plus, it can handle the pie’s sweetness with ease.
    Tasting Notes: Toffee, roasted nuts, dried fig, orange zest
    Suggested Label: Blandy’s 10 Year Old Malmsey Madeira

    Sparkling Rosé (California or Italy)
    Why it Works: Bright, berry-driven, and just off-dry, a sparkling rosé resets the palate while bringing playful contrast. Bonus: it looks festive on the dessert table.
    Tasting Notes: Strawberry, pomegranate, rose, lemon peel
    Suggested Label: Schramsberg Brut Rosé

    Faq’s

    Can I use fresh pumpkin instead of canned?

    Absolutely. Just be sure to roast and purée it until very smooth, then strain or blot to remove excess moisture. The texture should match canned puree—thick, not watery.

    Do I have to blind-bake the crust?

    Yes. It’s the only way to keep the bottom crisp. Skipping this step almost always results in a soggy, soft crust that doesn’t hold the filling.

    Can I make this ahead of time?

    Yes, and you should. This pie needs to cool completely to slice cleanly. Make it the day before, let it cool, and refrigerate overnight. Bring to room temp before serving.

    What if I don’t have allspice?

    Sub in extra cinnamon and a pinch more nutmeg or clove. You’ll lose a little depth, but the pie will still be delicious.

    Can I freeze the finished pie?

    You can, but the texture suffers slightly on thawing. If needed, wrap tightly, freeze, and thaw slowly in the fridge. Reheat gently in a low oven to revive the crust.

    Can I use a store-bought crust?

    Definitely. Just make sure it’s deep-dish and unbaked. Blind-bake it as directed, and you’re good to go.

    How do I know when the pie is done?

    Look for set edges and a slight jiggle in the center—like gelatin, not liquid. It will firm up as it cools. Overbaking leads to cracks and dry filling.

    Can I skip the bourbon?

    Totally optional. It adds warmth and complexity, but the pie holds its own without it.

    Pumpkin pie topped with maple whipped cream and spices, with one slice cut and lifted from the dish on a pie server.

    Equipment Needed for For Real Pumpkin Pie

    9-inch Pie Dish
    Glass or metal is best for even heat and a crisp bottom. Skip ceramic if you want consistent results.

    Pie Weights or Dried Beans
    Essential for blind-baking. They keep the crust flat and prevent puffing while it parbakes.

    Rolling Pin + Pastry Mat (if using homemade crust)
    A floured surface and a good pin make all the difference when rolling out pie dough evenly.

    Mixing Bowl + Whisk
    You don’t need a stand mixer here—just a large bowl and a sturdy whisk to bring the custard together smoothly.

    Small Saucepan (optional)
    If browning butter for the crust or infusing cream with spices, this is your go-to.

    Measuring Cups + Spoons
    Precision matters with custard. A digital scale is even better if you’re baking often.

    Fine Mesh Strainer (optional but pro move)
    Straining the filling ensures an ultra-smooth custard, especially if using homemade purée or infused cream.

    Sheet Pan
    Bake the pie on a sheet pan to catch spills and make transferring to and from the oven safer.

    Sharp Knife + Offset Spatula (for serving)
    A warm, clean knife slices the custard cleanly. An offset spatula lifts slices without cracking the crust.

    Banana Bread Endgame – Another baking obsession that gets the technique right. If you’re into perfecting classics and that tender, moist crumb, this is your next project.

    Pancakes Final Stack – Breakfast comfort food done right. Fluffy, rich, and another recipe where technique matters as much as ingredients.

    French Toast Dangerous – Custardy, crispy-edged, impossible to stop eating. If you love that custard texture in the pie, this brings it to breakfast.

    Infused Cream – This is the technique behind one of the pie variations. Shows you how to build deeper flavor into dairy before you ever mix it into anything.

    Classic Cheese Biscuits – Buttery, flaky, perfect alongside any holiday meal. If you’re making pumpkin pie for Thanksgiving, these biscuits belong on that table too.

    Pumpkin pie topped with maple whipped cream and spices, with one slice cut and lifted from the dish on a pie server.
    No ratings yet

    For Real Pumpkin Pie

    Prep Time: 25 minutes
    Cook Time: 51 minutes
    Author: Dave @ Savory Kitchin
    Course: Dessert
    Cuisine: American
    Yield: 4
    Tap or hover to scale
    Print Leave a Review Pin Recipe
    Most pumpkin pies end up either spice bombs or flavorless – really, there is no in between. This one lets the pumpkin come through.
    The spices are perfectly balanced to work with the pie, not over take it. Maple syrup works with brown sugar instead of against it. Different sweetness, better depth.
    Room temperature ingredients matter here. Cold stuff makes the filling grainy. Nobody tells you that, but it's true. The wobble freaks people out. It's not undercooked, it's just custard doing custard things. Overbake it? Rubbery. Pull it when you think it's too early, let it cool on the counter for two hours, and watch it set up perfect.
    Clean slices, silky texture. This converts the "I don't like pumpkin pie" crowd every time.

    Ingredients

    Crust

    • 1 9-inch deep-dish pie crust (homemade or high-quality store-bought)

    Blind-bake the crust:

    • Preheat oven to 375°F, Preheat oven to 375°F (190°C.) Roll out the crust and fit it into a 9-inch deep-dish pie plate. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove from the oven, lift out the weights and parchment, and set aside to cool slightly.

    Filling

    • 1 15-ounce / 425g can pumpkin puree
    • 3 large eggs, room temperature
    • 2 tablespoons pure maple syrup
    • 1/3 cup packed light brown sugar
    • 3 tablespoons granulated sugar
    • 1 tablespoon cornstarch
    • 1/2 teaspoon sea salt or kosher salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 1/4 teaspoon ground allspice
    • 1 teaspoon pure vanilla extract
    • 1 cup heavy cream, room temperature
    • 1/4 cup whole milk, room temperature

    Instructions
     

    Preheat the oven to 375°F (190°C), if not already done from blind-baking the crust.

      Make the filling:

      • In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, brown sugar, granulated sugar, and vanilla extract until smooth and fully blended.

      Add dry ingredients:

      • Sprinkle in the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Whisk until the spices are fully incorporated and the mixture is smooth.

      Add the dairy:

      • Stir in the heavy cream and milk. Mix gently until the custard is uniform and well combined. Do not over-whisk.

      Fill the crust:

      • Pour the custard into the pre-baked pie crust. Tap the pie plate gently on the counter to release any air bubbles and smooth the surface.

      Bake:

      • Bake the pie at 375°F for 45 to 55 minutes. The edges should be puffed and set, while the center should still have a slight wobble when gently shaken. Avoid overbaking—custard continues to set as it cools.

      Cool completely:

      • Transfer the pie to a wire rack and cool at room temperature for at least 2 hours. This step is essential for the custard to fully set. Once cooled, refrigerate if making ahead or for cleaner slices.

      Serve:

      • Slice and serve chilled or at room temperature. Optionally garnish with lightly sweetened whipped cream, crème fraîche, or a dusting of cinnamon sugar.
      Did you make this recipe?Please leave a star rating and review below!