World’s Best Pumpkin Pie…Take a bite of this smooth, luscious pie, close your eyes, and be transported back to the good ole days….Grandma’s toasty warm house on a holiday, the people you love gathered around, hot rolls in the oven, and feeling thankful to just “be”. As Nanny would say, save some room for “a little, or a lottle” dessert! I took her advice and added an extra egg yolk to the pumpkin filling in this pie. I couldn’t decide between brown sugar and granulated sugar, so I used a little of both. I think you’ll like it.
When I was little, and to this day, I love cooking with my Mama. I remember one Thanksgiving, early on, I was probably seven years old,…She showed me how to make my favorite: Pecan Pie! I was so excited to get into the flour, roll the dough, and create something tasty. Everything she makes is made with love. That really is the secret ingredient.
I hope you enjoy this recipe, and let me know if you try it. Stay tuned for more pie recipes! See the detailed how to video for the World’s Best Pumpkin Pie below.
If you love pumpkin desserts, you might enjoy some of the following recipes. Honey Pumpkin Pie, Pumpkin Pie Bars, Chewy Pumpkin Cookies, Diner Style Pumpkin Pie, Belgian Pumpkin Waffles, & Glazed Browned Butter Pumpkin Bread.
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World's Best Pumpkin Pie
Ingredients
Crust: (makes enough for 2 pies)
- 2 c. all-purpose flour
- 1 tsp. salt
- 3/4 c. shortening
- 7 1/2 Tbsp. water
Filling: (filling for one pie)
- 1/2 c. sugar
- 1/2 c. brown sugar, packed
- 1 heaping Tbsp. flour
- 1 1/2 tsp. pumpkin pie spice (see notes for substitution)
- 1/2 tsp. salt
- 1 15 oz. can pumpkin
- 2 whole eggs plus 1 egg yolk
- 1 12 oz. can evaporated milk
Cinnamon Whipped Cream:
- 1 1/2 c. heavy whipping cream
- 2 Tbsp. instant white chocolate pudding mix
- 1/2 tsp. vanilla
- 1/4 tsp. cinnamon
- extra pumpkin pie spice for sprinkling on top
Instructions
For the crust:
- This recipe makes enough crust for 2 pies. In a mixing bowl, add 2 cups all-purpose flour and 1 tsp. salt. Mix together with a fork. Add 3/4 c. shortening and cut into flour mixture using fork until mixture turns into pea sized crumbles. (See video for mixing technique.) Mixture will look crumbly. Add 7 1/2 Tbsp. water and gently mix together. Dough will look ragged and crumbly. Press together with hands, divide into 2 equal pieces, wrap each piece tightly in plastic wrap and chill until ready to use. (May be made and chilled the day before. Remove from refrigerator 30 minutes before rolling if chilled overnight.)Sprinkle flour on your work surface. Press one dough ball into a disk. Sprinkle flour on top of dough. Using a rolling pin, roll dough into a circle about 13 to 14 inches across. Roll gently from the inside out. (See video for rolling technique.) Transfer to an ungreased pie plate. Press dough up the sides of the pan, tuck the overhang of the dough under, and create a fluted edge around the crust by pinching and twisting. Set aside.
For the filling:
- Preheat oven to 425 degrees.In a bowl, mix together the sugar, brown sugar, flour, pumpkin pie spice, and salt. Set aside.In another mixing bowl, add pumpkin. Add sugar and spice mixture and stir well. Add lightly beaten eggs and extra egg yolk. Mix well with a whisk. Add evaporated milk and whisk to combine. Scrape sides of bowl with a spatula. Carefully pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake for about an additional hour or so. Halfway through baking, you may need to cover your crust with foil strips to prevent over browning. Just keep check on the crust, and when it looks nice and brown, add the foil around the edges. Baking time will vary depending on your oven. You can test for doneness with a sharp knife in the center of the pie filling. If it comes out mostly clean, the pie is done. Remove from oven and allow to cool on a wire rack.
For the cinnamon whipped cream:
- In a mixing bowl, add heavy whipping cream and beat until slightly thickened (soft peaks). Add 2 Tbsp. instant pudding mix, vanilla, and cinnamon. Continue beating until thick. Dollop onto pie slices and sprinkle with a little extra cinnamon. Enjoy!
great, I’m going to make this for thanksgiving
Thanks, Billie! More pie recipes coming soon!
I’m making this one for this Thanksgiving of this year 2023 Thank you
Thank you, Billie! Be sure and let me know how it turns out for you. It’s been a delicious and reliable recipe for me! I’ve been adding more pumpkin recipes to the website and also on YouTube. You might also like my Honey Pumpkin Pie. It’s similar to this recipe, but I added honey in place of part of the sugar, and a little more flour and extra pumpkin spice to the filling. I’m taking suggestions for upcoming YouTube videos. Let me know if there’s something you’d like to see. Thanks!
Sou brasileira,e minha família também comemora o dia de ação de graças adotados este feriado em nossa casa,acho incrivel lembrarmos e agradecermos por tantas coisas boas que o Senhor faz por nós,em especial hoje dia 23 de novembro e neste ano de 2023,escolhi preparar esta torta,obrigada pela receita!
Olá e muito obrigado! Fico feliz em saber que minha receita chegou à mesa brasileira! Espero que você goste. É um dos meus favoritos. Fazer uma torta para sua família e para quem você ama é um verdadeiro presente que vem do coração. Fico muito feliz em compartilhar essas receitas reconfortantes. Deixe-me saber o que você gostaria de ver a seguir. Além disso, qual é a famosa sobremesa brasileira? Obrigado novamente!
Thank you for sharing, I will try this for next year at Thanksgiving!God bless
Thanks, Bridgette! It’s good for Christmas and New Year’s too. Thanks! I’ll be adding Christmas recipes soon.
Made this at Thanksgiving. Loved it!
I’m so glad you tried this recipe! It’s been a favorite of mine for a long time. Happy you loved it! Thanks, Lisa!