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My Mom's Perfect Pumpkin Pie sliced with a few slices on round plates surrounding it

My Mom’s Perfect Pumpkin Pie


My Mom’s Perfect Pumpkin Pie!  Made with slightly smoky dark brown sugar, a generous amount of pumpkin pie spices, and evaporated milk! Mom’s pie will become your new favorite Thanksgiving dessert!  Serve with softly whipped cream or vanilla ice cream!



For the Pie Crust:

1 + 3/4 cups all-purpose flour

3/4 teaspoon sea salt

1 Tablespoon granulated sugar

1/2 cup unsalted butter, diced and frozen

2 Tablespoons vegetable shortening {such as Crisco}, frozen

2 Tablespoons very cold white wine {such as Pinot Grigio}

34 Tablespoons ice cold water

For the Pumpkin Filling:

15 ounce can of pumpkin puree

2 eggs, lightly beaten

3/4 cup dark brown sugar

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

2 teaspoons pumpkin pie spice

1/8 teaspoon ground cloves

5 ounce can of evaporated milk {it’s a small can}

For the Whipped Cream:

1 cup very cold heavy whipping cream

pinch of fine sea salt

1/4 cup sifted powdered sugar

1/2 teaspoon pure vanilla extract


For the Crust:

  • In the bowl of a food processor, pulse together the flour, salt, and sugar. 
  • Add the frozen butter and Crisco. Pulse approximately 20 times in short bursts.
  • When the flour mixture is flecked with pea-sized pieces {or slightly smaller} of butter, drizzle in the cold wine and three tablespoons of the water. Pulse several times to combine the dough. If needed, add the extra tablespoon of ice water.
  • The dough is ready when it holds together when squeezed in your hand.
  • Dump the dough onto a large sheet of plastic wrap. Fold the edges of the wrap over the crumbs and squish it lightly together to form a disc of dough.
  • Place the pie dough in the refrigerator for at least one hour before rolling it and blind-baking.
  • To Blind-Bake the Pie Shell:
  • Roll the dough on a lightly floured counter using a floured rolling pin. Roll the dough until it’s approximately 10-11 inches in diameter, or a little bit bigger than your pie pan. Place the rolled dough in the pan and trim the excess dough while leaving enough to fold the outer edge to form the desired crust edge.
  • Crinkle up a piece of parchment paper. Uncrinkle the sheet and place over the dough in the pan.
  • Place the crust in the refrigerator and preheat the oven to 400°. Chill the crust for 20 minutes.
  • Before baking, place pie weights on the parchment-lined crust.
  • Bake for 10 minutes.

While the Crust Partially Bakes Make the Pie Filling:

  • Combine all the ingredients in a large bowl.
  • After blind-baking the crust, remove the pie weights and parchment from the shell immediately after removing it from the oven.
  • Pour the filling into the warm shell. Smooth with a small spatula.

Lower the oven temperature to 375°!

  • Bake the filled pie for a total of 50-60 minutes. Halfway through the bake time, cover the crust edges with strips of aluminum foil or use a pie crust shield to prevent it from becoming too dark.
  • The pie is done when the center is almost set but a bit wobbly still. You can also test it by inserting a toothpick midway between the crust and the pie center. If the toothpick is mostly clean when you remove it, the pie is done.
  • Remove the pie from the oven and cool completely before slicing and serving with freshly whipped cream.
  • If not serving the pie within a few hours, store it in the refrigerator.

To make the Whipped Cream:

Using a stand mixer with the whisk attachment or a hand-held mixer, begin whipping the cream in a large bowl on medium speed. When the cream begins to thicken in volume, stop the mixer and add the remaining ingredients. Continue whipping until the cream forms soft peaks when the whisk or beaters are removed from it. 


  • Use super cold wine and water to make the pie crust for optimal flaky results.
  • I prep the butter and shortening the night before or a few hours before making the crust. Dice the butter, scoop and level the Crisco, and freeze for at least a few hours.
  • Buy evaporated milk-not sweetened condensed milk. Both are stocked in the baking aisle side by side.
  • Be sure to keep the heavy cream cold until time to whip it- if the cream is warm-ish, it won’t increase in volume.
  • Chill the mixing bowl for the cream for optimum volume.
  • Use a store-bought pie crust if you are pressed for time! Follow the directions for blind-baking the shell as directed above!
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Keywords: my mom's perfect pumpkin pie, thanksgiving, dessert