Pumpkin pie isn’t just a dessert; it symbolizes cozy autumn evenings and joyful holiday gatherings. The aroma of a fresh-from-the-oven pumpkin pie can fill a home with warmth and nostalgia, reminding us of family traditions and cherished childhood memories.

Ultimate pumpkin pie is not only delicious but also packed with nutrients. Paired with the convenience of nang tanks for whipped cream, making the perfect pumpkin pie has never been easier.

Ready to bring this classic dessert to your family table?

Ultimate Pumpkin Pie Ingredients

To make the ultimate pumpkin pie, you’ll need a combination of pantry staples and a few key ingredients that bring out the pie’s signature flavor. Here’s what you’ll need:

  • 1 ¾ cups (425g) of pumpkin puree
  • ¾ cup (150g) of granulated sugar
  • ½ cup (100g) of brown sugar
  • 1 teaspoon of cinnamon (ground)
  • ½ teaspoon of ginger (ground)
  • ¼ teaspoon of ground cloves
  • ½ teaspoon of ground nutmeg
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • ¼ cup (60ml) of whole milk
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie crust

Potential Allergens and Alternatives

Pumpkin pie is generally safe for most, but here are a few potential allergens to be aware of:

  • Eggs: If you have an egg allergy, substitute with a flax egg. You can do this by adding 2.5 tablespoons of water to 1 tablespoon flaxseed meal.
  • Dairy (Heavy Cream and Milk): For a dairy-free option, replace heavy cream and milk with coconut milk or another non-dairy substitute.
  • Wheat (Pie Crust): If you avoid gluten, use a gluten-free pie crust. Excellent pre-made options are available, or you can make your own.

Suggest Organic/Non-GMO Options

For people who prefer organic or non-GMO ingredients, here are some suggestions:

  • Organic Pumpkin Puree: Look for brands that offer organic pumpkin puree, or make your own from organic pumpkins.
  • Organic Spices: Choose organic ground cinnamon, ginger, cloves, and nutmeg for the best flavor and health benefits.
  • Organic Sugar: Organic granulated and brown sugar are widely available and a great alternative to conventional sugar.
  • Non-GMO Pie Crust: Many brands now offer non-GMO pie crusts, or you can make your own using non-GMO flour and butter.

Equipment Needed to Make the Ultimate Pumpkin Pie

To make the ultimate pumpkin pie, you’ll need a few essential baking tools to ensure a smooth baking process:

  • 9-inch pie plate
  • Rolling pin
  • Parchment paper and pie weights
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Baking sheet
  • Wire rack
  • Mixer


Don’t worry if you don’t have every tool on the list. Here are some handy substitutions:

  • Rolling pin: A wine bottle or a large, straight-sided glass can work in a pinch.
  • Pie weights: Dried beans, rice, or pennies work well.
  • Mixer: If you don’t have a mixer for the whipped cream, a hand whisk and some elbow grease will do the trick. It can be more time-consuming but works just as well.

Use of Nang Tanks for Making Whipped Cream

I highly recommend using nang tanks for that perfect, fluffy whipped cream topping. These are not only convenient but also ensure consistently excellent results. Attach the nang tank to a cream dispenser, add cold cream, and dispense to create beautiful, fresh whipped cream.

You can buy nangs for your whipped cream from a reliable nang tanks delivery service like King Whip. This small investment will elevate your pie to the next level, adding a professional touch to this and any homemade desserts.

How to Prepare the Pumpkin Pie

Creating a delicious pumpkin pie starts with a smooth and flavorful filling. Follow these steps to prepare the perfect pumpkin filling, ensuring your pie turns out beautifully.

  1. Preheat your oven to 425°F or 220°C.
  2. Line your pie crust with baking paper and fill it with dried beans. When ready, bake for fifteen minutes. Set aside the weights and parchment, and cook for five minutes. Turn the temperature down to 350°F or 175°C.
  3. In a large bowl, whisk together all the dry ingredients: 1 teaspoon ground cinnamon, ½ cup brown sugar, ¾ cup granulated sugar, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
  4. Add 1 ¾ cups pumpkin puree, 3 large eggs, 1 cup heavy cream, ¼ cup whole milk, and 1 teaspoon of vanilla to the dry ingredients. Whisk until smooth and well combined.
  5. Carefully pour the pumpkin filling into the pre-baked pie crust.

Tips for Smooth, Lump-Free Pumpkin Pie Filling

  • Make sure your eggs and dairy are at room temperature.
  • Take your time whisking the filling to ensure all ingredients are fully incorporated.
  • If your filling seems lumpy, strain it through a fine sieve for a perfectly smooth texture.

Making the Pumpkin Pie Crust

A great pumpkin pie starts with an excellent crust. Here’s how to make a homemade pumpkin pie crust that’s flaky and buttery:

  1. You’ll need 1 ¼ cups all-purpose flour, ½ teaspoon salt, ½ cup cold unsalted butter sliced into cubes, and 3-4 tablespoons ice water.
  2. Put the salt and flour in a large mixing bowl.
  3. Cut in the cold butter with clean hands until the mixture resembles coarse crumbs.
  4. Slowly add the ice water, about one tablespoon at a time. Mix until the dough comes together. It should be moist but not sticky.
  5. Form the dough into a ball and flatten it into a disk. Wrap the whole thing in a cling wrap and refrigerate for at least 30 minutes.
  6. Roll the dough and fit it in a 9-inch pie plate. Place the dough on the pie plate, trim the excess, and crimp the edges.

For those short on time, a store-bought pie crust works perfectly fine. Follow the package instructions for preparing the crust.

Tips for Flaky, Buttery Crust

  • Ensure that your butter and water are very cold. This helps create a flaky texture as the cold butter creates steam pockets in the dough during baking.
  • Mix the dough until it comes together. Overworking can result in a tough crust.
  • After forming the dough, chilling it helps relax the gluten and prevents shrinking during baking.
  • To avoid a soggy bottom, blind-bake the crust by lining it with parchment, filling it with dried beans or any pie weights of your choice, and baking it before filling.

Assembling and Baking the Ultimate Pumpkin Pie

These steps ensure a well-assembled pumpkin pie with a perfectly baked crust and smooth, flavorful filling.

  1. Make sure your oven is preheated to 350°F or 175°C after blind baking the crust.
  2. If you haven’t already, roll out your homemade dough and fit it into a 9-inch plate, trimming any excess and crimping the edges. For store-bought dough, follow the package instructions.
  3. Set the crust with parchment paper and fill it with dried beans/pie weights. Bake for fifteen minutes at 425°F or 220°C. Remove the weights and paper, then cook for another five minutes. Allow it to cool slightly.
  4. Once the crust is ready and slightly cooled, pour the prepared filling into the crust. Fill it almost to the top, leaving room to prevent overflow.
  5. Use a spatula to smooth out the filling, ensuring an even surface. This helps the pie bake uniformly.
  6. Place the pie on a baking sheet. Bake for 55-60 minutes until the center is set but still slightly jiggly.
  7. Take the pie out of the oven and let it cool on a cooling rack. This allows the filling to be appropriately set and makes for easier slicing.

Tips for Even Baking and Avoiding Burnt Edges

  • Put the pumpkin pie on a baking sheet to catch potential drips and help distribute heat evenly.
  • Cover the crust edges with foil or use a pie crust shield once they brown to prevent them from burning. This is usually around the 30-minute mark.
  • Halfway through baking, rotate the pie to ensure even cooking.

How to Know When the Pie is Done

  • Jiggle Test: Gently shake the pumpkin pie. The center should be slightly wobbly but not liquid. It will continue to set as it cools.
  • Knife Test: Insert a knife about 1 inch from the crust edge. If it comes out clean, the pie is done. Avoid testing the center, as it should remain a bit jiggly.
  • Color Check: The filling should have a deep, rich color without dark spots, indicating even baking.

Cooling and Serving

Cooling your pumpkin pie properly ensures the filling sets perfectly and slices cleanly. Here’s how to do it:

  1. Once your pumpkin pie is out of the oven, place it on a cake cooling rack. This allows air to circulate the pie, helping it cool evenly.
  2. Let the pie cool at room temperature for at least 2 hours. This helps the filling set completely and prevents it from being too runny when you slice it.
  3. If you prefer a firmer pie or need to store it, refrigerate the cooled pie. Cover it loosely with plastic cling wrap and chill for hours or overnight.

Tips for Neat Slicing and Serving Suggestions

  • Use a sharp cake slicer or knife to cut clean slices. Dip it in warm water and wipe it between cuts to prevent the filling from dragging across the pie.
  • Serve the pie at room temperature for the best flavor and texture.
  • Top each slice with a generous dollop of freshly whipped cream. For convenience, use nang tanks to make your whipped cream. Simply attach the nang tank to a cream dispenser, and you’re ready to go.
  • A scoop or two of your favorite brand of vanilla ice cream goes well with pumpkin pie, adding a creamy contrast to the spiced filling.
  • For a festive touch, garnish with sugared cranberries or a sprinkle of toasted pecans.

Storing and Reheating

To keep your pumpkin pie fresh and delicious, follow these simple storage tips:

  1. Ensure the pie has cooled completely at room temperature before storing.
  2. Wrap the pie loosely with plastic wrap or aluminum foil. If you have a pie container, it works perfectly to protect the pie without compressing the crust.
  3. Store the covered pumpkin pie in the refrigerator for 3-4 days. The cool temperature helps maintain the pie’s flavor and texture.

Tips for Reheating to Maintain Texture and Flavor

When you’re ready to enjoy your leftover pumpkin pie, reheating it will ensure it is as good as freshly baked.

  • If you prefer your pie at room temperature, remove it from the fridge and let it sit for about 30 minutes before serving.
  • Warm the slice for 300°F or 150°C. Place individual slices on a baking sheet and heat for 10-15 minutes or until warmed. This helps maintain the pie’s texture without making the crust soggy.
  • If you’re in a hurry, you can use the microwave. Put a slice on a microwave-safe plate and heat on medium power for 20-30 seconds. Do not overheat, as this can cause the filling to become too soft.

The Ultimate Pumpkin Pie: A Nostalgic Delight

With this foolproof ultimate pumpkin pie recipe, you can create a delicious, smooth, perfectly spiced pie that will become a family favorite. From the flaky, buttery crust to the creamy filling, each step is designed to ensure success, even for novice bakers.

Don’t forget to elevate your pie with a dollop of freshly whipped cream made with nang tanks from King Whip. This slight touch adds a professional finish to your homemade dessert, delighting every bite.