That’s a big statement.

The “perfect” pumpkin pie.

But this is it.

It’s a combination of dense and fluffy all at the same time. It just melts in your mouth. The spices are a perfect match to the pumpkin. Topped with a dollop of whipped cream, and it’s the symbol of Thanksgiving. Your mother-in-law will be jealous she didn’t think to make it first.













Here is the line up of ingredients needed:















Don’t forget to make the perfect crust too!













Put all the ingredients except the eggs into a bowl and beat until combined. Add the eggs one at a time and beat an additional 3 minutes so the mix is light and fluffy looking.













Pour into your pie crust..Place the pie onto a baking sheet just in case you have a spill over.













Bake at 400 degrees for 10 minutes then reduce the heat to 350 and bake for another 35-40 minutes. Remove from the oven and let cool to room temperature.













Once it’s cooled, make a batch of whipped cream, and dig in!













Seriously, it is the best pumpkin pie you’ll ever taste.

I tasted about half of the pie, and I am pretty sure anyone else you was able to snag a bite would agree.

Pumpkin Pie
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The Perfect Pumpkin Pie

This Perfect Pumpkin Pie is a combination of dense and fluffy all at the same time. It just melts in your mouth!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 318 kcal
Author: Shawn


  • 1 9in unbaked pie crust
  • 15 oz pumpkin puree
  • 1/2 cup heavy whipping cream
  • 1/2 cup evaporated milk
  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/4 tsp salt


  • Preheat oven to 400 degrees F.
  • Prepare your pie crust, roll it out and put it in a 9 inch pie pan.
  • In a large bowl mix together all the ingredients except the eggs. Once blended together add eggs one at a time. Beat for an additional 3-5 minutes or until light and fluffy. Pour into prepared pie crust and bake for 10 minutes. Reduce heat to 350 degrees F and bake for an additional 35-40 minutes. Remove from oven and let cool to room temperature.
  • Cover and keep stored in the refrigerator until ready to serve.


Calories: 318kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 216mg | Potassium: 249mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8619IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 2mg
Keywords: cream, eggs, pie, pumpkin
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
2 Responses
  1. Krista {Budget Gourmet Mom}

    Looks pretty perfect to me! I can't wait for Thanksgiving to have some. Every time I see pumpkin pie I think of a magazine ad where the pie is labeled with names. There is one that says "Mom's little slice" then another one that says "Mom's one more little slice" Hilarious. That is so my family!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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