Award-Winning Pumpkin Pie Recipe

Welcome to my kitchen, where every bake tells a story and each flaky crust holds a bit of family tradition. This Award-Winning Pumpkin Pie Recipe is everything you dream of in a fall dessert silky, custardy, and rich, with just the right amount of spice. Made with butter, cream cheese, and pure pumpkin, it’s a creamy pumpkin pie recipe that has officially won hearts and bake-off ribbons alike. Perfect for Thanksgiving gatherings or cozy fall evenings, this pie brings bakery-level flavor to your homemade table.

why make this recipe

This isn’t your average pumpkin pie it’s the ultimate upgrade. Using real pumpkin or canned puree, plus cream cheese and melted butter, this recipe adds richness while balancing sweetness with warm spice. For anyone making pumpkin pie from pumpkins or searching for the best holiday treat, this recipe checks every box. It’s smooth, never rubbery, and full of the deep, aromatic flavor you expect from a Thanksgiving pumpkin pie.

how to make Award-Winning Pumpkin Pie Recipe

Start with a buttery, all-butter pie crust or your favorite homemade version. Mix softened cream cheese until whipped and airy, then blend in pure pumpkin puree, melted butter, vanilla, and eggs for a velvety filling. Sweeten with powdered sugar and season with cinnamon, nutmeg, and salt. Pour the mixture into a deep-dish crust and bake until golden, beginning at a higher temperature to set the crust before finishing gently to prevent cracks. The result is a custard-like, luscious pumpkin pie that slices perfectly every time.

Ingredients :

Pie Filling:

• 1 (8 oz) package cream cheese, softened
• 1 (15 oz) can pure pumpkin puree
• ½ cup melted butter (cooled slightly)
• 2 teaspoons vanilla extract
• 3 large eggs
• 3¼ cups powdered sugar (adjust for desired sweetness)
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg or pumpkin pie spice
• ¼ teaspoon salt

Crust:

• Homemade all-butter pie crust or store-bought deep-dish shell

Optional Topping:

• Freshly whipped cream or cinnamon whipped cream

Directions :

• Preheat oven to 400°F (200°C).
• Prepare the pie crust in a deep-dish pan, flute edges, and chill while making the filling.
• In a large mixing bowl, beat cream cheese until light and fluffy (about 5 minutes).
• Add pumpkin puree and continue beating for 5 minutes.
• Mix in the melted butter and vanilla, then add eggs one at a time, combining fully after each.
• Add powdered sugar, cinnamon, nutmeg, and salt; mix until smooth.
• Pour filling into prepared crust and place on a baking sheet.
• Bake for 15 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for another 40–50 minutes, until edges are set and the center has a soft jiggle.
• Cool for one hour at room temperature, then chill in the refrigerator for at least 4 hours before serving.

how to serve Award-Winning Pumpkin Pie

Slice and serve with freshly whipped cream or a drizzle of caramel sauce for a restaurant-style finish. Add a dusting of cinnamon or a sprinkle of orange zest for a bright contrast. This classic pumpkin pie recipe is perfect for Thanksgiving dinner, autumn gatherings, or any fall baking occasion.

how to store Award-Winning Pumpkin Pie

Keep the pie loosely covered in the refrigerator for up to four days. If freezing, wrap tightly in plastic and aluminum foil for up to two months. Thaw overnight in the fridge before serving. Always chill the pie completely before covering to maintain texture and prevent condensation.

tips to make Award-Winning Pumpkin Pie

• Use room-temperature cream cheese for the smoothest texture.
• Avoid overbaking pull it out when the center still wobbles slightly.
• Let the pie cool slowly to prevent cracking.
• For homemade pumpkin puree, roast and blend small pie pumpkins for a fresher flavor.

variation

For a lighter texture, replace one egg with ¼ cup heavy cream. To create a Zestful Kitchen Pumpkin Pie twist, add a teaspoon of grated orange zest for brightness. You can even make this into pumpkin hand pies or mini dessert jars using the same creamy custard filling. For those who prefer classic flavors, try incorporating the caramel pecan topping from other pumpkin recipes for added crunch.

FAQs

Can I make this recipe with fresh pumpkins?

Yes! Bake or steam small pie pumpkins, then blend the flesh into a puree. Replace canned puree 1:1 for authentic homemade pumpkin pie from real pumpkins.

Why use cream cheese in pumpkin pie filling?

It creates a rich, velvety custard without overpowering the pumpkin flavor, giving it the signature creamy texture that wins over even non–pumpkin lovers.

What’s the best way to tell when a pumpkin pie is done?

Give it a gentle wiggle the edges should be firm, but the center should still move slightly. It will finish setting as it cools.

Can I make this pie ahead of time?

Yes! It can be made 1–2 days ahead, stored chilled, and topped with whipped cream just before serving. This makes it perfect for Thanksgiving or large gatherings.

Conclusion

This Award-Winning Pumpkin Pie Recipe redefines what a holiday dessert should be creamy, spiced, and utterly comforting. With the perfect blend of pumpkin custard, butter, and cream cheese, it delivers flavor that’s both nostalgic and new. Whether for Thanksgiving Pumpkin Pie or an autumn dessert celebration, this recipe will earn its spot as the only pumpkin pie you’ll ever need. Bake it once, and you’ll see why it’s truly the best pumpkin pie recipe worth sharing year after year.