Ultimate Pumpkin Pie Recipe

This creamy Ultimate Pumpkin Pie is made with pure pumpkin, heavy cream, cinnamon, nutmeg, and a unique crunchy topping of pecans, fresh cranberries, and amaretti cookies. This recipe creates a velvety, rich filling inside a flaky, all-butter crust for the perfect holiday dessert. It is the perfect centerpiece for your Thanksgiving table and makes one 9-inch pie to serve 6 to 8 people.

Ultimate Pumpkin Pie Ingredients

For the crust:

• 2 cups all-purpose flour, plus more for dusting
• 5 teaspoons sugar
• Salt
• 12 tablespoons cold unsalted butter, cut into small pieces

For the filling and topping:

• 1 15-ounce can pure pumpkin
• 2 tablespoons unsalted butter, softened
• Salt
• 3 large eggs, plus 1 egg white
• 1/2 cup sugar
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup pecans
• 1 cup fresh cranberries, or frozen, thawed and drained
• 1 2.3-ounce package amaretti cookies (about 12)

How To Make Ultimate Pumpkin Pie

1. Make the pie dough: In a large bowl, combine the flour, sugar, and a pinch of salt. Use a pastry blender or your hands to cut in the cold butter until the mixture looks like coarse crumbs. Add 3 tablespoons of ice water and mix until the dough comes together. If it’s too crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Roll and shape the crust: On a floured surface, roll the chilled dough into an 11- to 12-inch circle. Carefully ease the dough into a 9-inch pie pan, pressing it firmly into the bottom and sides. Trim any excess dough and pinch the edges to create a decorative border. Refrigerate the pie shell until you are ready to fill it.
3. Prepare for baking: Place a baking sheet on the bottom rack of your oven and preheat to 375°F (190°C).
4. Create the pumpkin filling: In a large bowl, whisk the pumpkin puree with the softened butter and a pinch of salt. Whisk in the 3 whole eggs and the sugar until combined.
5. Assemble and bake the pie: Stir the heavy cream, cinnamon, and nutmeg into the pumpkin mixture. Pour this filling into the chilled pie shell. Lightly beat the egg white and brush it onto the pastry edges. Carefully place the pie on the preheated baking sheet. Immediately lower the oven temperature to 325°F (163°C) and bake for about 50 minutes, until the pie is set but still jiggles slightly in the center.
6. Cool the pie: Let the pie cool completely on a wire rack. This is an important step to allow the filling to set.
7. Make the crunchy topping: While the pie bakes or cools, toast the pecans on a baking sheet at 325°F (163°C) for about 10 minutes until fragrant. Let them cool completely. Coarsely chop the toasted pecans, cranberries, and amaretti cookies. Sprinkle this mixture over the cooled pie before serving.

Recipe Tips

• Use Very Cold Butter: This is the key to a flaky crust. Cold butter creates small pockets of steam as it bakes, which separates the dough into light, flaky layers.
• Preheat Your Baking Sheet: Placing the pie on a hot baking sheet helps cook the bottom crust quickly and thoroughly, preventing the dreaded “soggy bottom.”
• Don’t Overbake the Pie: A perfect pumpkin pie should have a slight jiggle in the center when you remove it from the oven. It will continue to cook from the residual heat and will set up fully as it cools. Overbaking is the main cause of cracks in the filling.
• Cool Before Topping: Make sure the pie is completely cool before you add the cranberry and pecan topping. If the pie is warm, the topping can become soft and lose its delightful crunch.

What To Serve Pumpkin Pie

This ultimate pumpkin pie is fantastic on its own, but a large dollop of freshly whipped cream or a scoop of vanilla bean ice cream is always a welcome addition. For drinks, it pairs beautifully with a hot cup of black coffee, a cozy chai latte, or a mug of warm apple cider. For an extra touch of decadence, a light drizzle of salted caramel sauce would be delicious.

How To Store Pumpkin Pie Leftovers

• Refrigerate: Once the pie has cooled completely, cover it loosely with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 4 days.
• Freeze: Yes, you can freeze pumpkin pie. For best results, freeze individual slices. Wrap each slice tightly in plastic wrap and then in a layer of aluminum foil. It will keep well in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving.

Ultimate Pumpkin Pie Nutrition Facts

• Calories: 410 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 135mg
• Sodium: 180mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 24g
• Protein: 6g

Frequently Asked Questions

• Can I use a store-bought pie crust? Yes, to save time you can absolutely use a store-bought 9-inch pie crust. For the best flavor, look for an all-butter crust in the refrigerated section of your grocery store.
• How do I prevent my pumpkin pie from cracking? Cracks usually happen when the pie is overbaked or cools too quickly. To prevent them, pull the pie from the oven when the center still has a slight wobble. Let it cool slowly on a wire rack at room temperature, away from any drafts.
• Can I make this pie ahead of time? This is a perfect make-ahead dessert for the holidays. You can bake the pie one or two days in advance. Let it cool completely, then cover and store it in the refrigerator. Wait to add the crunchy topping until just before you serve it.
• What if I can’t find amaretti cookies? If you can’t find amaretti cookies, you can substitute them with other crunchy cookies. Crushed gingersnaps would add a nice spicy kick, or crushed shortbread cookies would provide a simple, buttery crunch.

Try More Recipes:

• Pumpkin Bread Pudding With Spicy Caramel Apple Sauce And Vanilla Bean Creme Anglaise Recipe
• Pumpkin Icebox Cake Recipe
• Sweet Potato Pie Recipe