BA’s Best Pumpkin Pie
The best pumpkin pie recipe needs to do three things to succeed. It must have a perfectly spiced creamy filling. A crust that’s flaky yet tender. And, perhaps most importantly, it should seriously tempt anyone choosing from a vast and competitive Thanksgiving dessert spread (we see you pecan tart). This recipe delivers on all fronts and then some. One commenter even declared, “I don’t think there [are] enough words in the English vocabulary to describe just how wonderful this homemade pumpkin pie is.”
If you’re new to pie baking, check out this guide to blind-baking homemade pie crust. You can use these tips for a store-bought pie shell or frozen pie crust too, but note that premade crusts tend to bake more quickly, so check them about 5 minutes early. Don’t worry too much about your crimping style; while a classic pinch looks nice, a simpler fork crimp works just as well.
Sweetened condensed milk adds decadence to the custard, while using individual spices (instead of a premixed “pumpkin spice” blend) lets you adjust the ratio to suit your tastes. The combination here is subtle and warming, built to highlight the flavors of the canned pumpkin (we like Libby’s). To ensure the filling stays creamy, remove the pie pan from the oven when the custard is still jiggly in the center; it will set as the pie cools. And if any cracks form, hide the fissures with a garnish of freshly whipped cream.
