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The secret to smooth and silky pumpkin pie

Smooth and Silky Pumpkin Pie

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  • Author: Trina Holden
  • Total Time: 1 hour 10 mins
  • Yield: 2 pies 1x


These steps will get you the smoothest pumpkin pie you’ve ever had. This recipe makes two pies


Units Scale
  • 3 c. pumpkin puree
  • 3/4 c. sugar
  • 1/4 c. maple syrup
  • 1 1/2 t. ground ginger
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 1/4 t. cloves
  • 1 t. salt
  • 2 c. half and half
  • 3 large eggs plus 2 large egg yolks
  • 1 tsp. vanilla
  • 2 pre-baked pie crusts


  1. In a 2 quart or lager saucepan, combine pumpkin puree, sugar, spices, and salt. Cook over medium heat until it starts to bubble. Continue simmering, stirring often, for 10-15 minutes until it’s thick and glossy.
  2. Meanwhile, combine half and half, eggs, egg yolks, and vanilla in medium bowl and whisk to combine.
  3. Pour pumpkin puree into high-speed blender and mix on high until very smooth.
  4. Turn mixer to low and gradually add half and half mixture. Blend until combined.
  5. Pour filling into crust and bake at 400 degrees for 10 minutes. Then lower oven to 300 degrees and bake for 25-30 minutes longer–until center is set.
  6. Cool pie at room temperature for several hours, then store in fridge.
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Category: Dessert
  • Cuisine: American