The Perfect Pumpkin Pie

The Perfect Pumpkin Pie

Can I just start off by saying that Thanksgiving is without a doubt my absolute FAVOURITE holiday?

I know that most people look at me with a weird stare when they hear that, but seriously– a holiday dedicated to FOOD & FAMILY…I’m all in!


Now that Thanksgiving has slowly crept up on us this year (I haven’t even gotten out my cozy fall sweaters yet!) I thought I would share this recipe for what I consider to be the “perfect” pumpkin pie.

A few reasons why I LOVE this version of Pumpkin Pie:

  • The all butter crust makes the perfect base for the pumpkin filling and won’t leave you with a greasy feeling in your mouth that I find shortening-based crusts do (team butter all the way!)
  • The pumpkin filling isn’t overwhelming on spices, so you just get the subtle hints of cinnamon & nutmeg.
  • This is an easy recipe on the pie making scale, no crimping or weaving required!


If you lean more towards a pumpkin pie thats richer with spice, feel free to add 1/2 tsp of ground ginger, 1/4 tsp of allspice & 1/2 tsp cloves. Everyone has their own preference when it comes to the “perfect” pumpkin pie, so it’s great to have options 😉


If you’re never made pie crust from scratch before make sure to check out my recipe for Apple Pie, it has step-by-step photos to guide you along the way 🙂 !


I can’t wait to serve this pumpkin pie at my family Thanksgiving on Sunday 🙂

Please feel free to leave any comments or questions in the box below, as well, you can always contact me on Instagram @thelastcourse.


The Perfect Pumpkin Pie




  • 1 cup Unsalted Churn 84 Butter, cold
  • 2 1/3 cups all-purpose flour
  • 4 tsp granulated sugar
  • 1 tsp salt
  • 1 egg, directly from the fridge
  • 2 tbsp cold water
  • 2 tsp white vinegar


  • 2 cups pumpkin puree (not pumpkin pie filling)
  • 1 tin (300 ml) sweetened condensed milk
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup whipping cream
  • 3 eggs

Whipped Cream Topping

  • 1/2 cup whipping cream
  • 2 tbsp icing sugar





  1. Follow directions from my Apple Pie recipe on how to make the crust. You’ll be using half the amount that the recipe calls for.
  2. Let the chilled dough sit at room temperature for 20 minutes before rolling.
  3. Pre-heat the oven to 375 degrees.
  4. On a floured surface, roll out the dough evenly until it’s 1/4″ thick.
  5. Place the rolled out dough into a 9″-10″ pie plate and cut off any excess dough (I used 9″ for this recipe).
  6. I tucked the edges of my pie dough underneath to create a clean look once baked.
  7. Place the pie plate back into the fridge while you prepare the filling.



  1. In a large bowl, whisk together the pumpkin, sweetened condensed milk, cinnamon, nutmeg, whipping cream and eggs.
  2. Combine until smooth.
  3. Take the pie shell out of the fridge, and pour in the filling. It should reach 3/4 of the way up.
  4. Bake the pumpkin pie at 375 for 15 minutes, then lower the oven temperature to 350 and bake for an additonal 40-45 minutes. The pie will be done once the crust is golden brown in colour and the filling has little to no jiggle if moved.
  5. Let the pie cool completely before serving.


Whipped Cream Topping

  1. Before serving, whip together the whipping cream and powdered sugar until firm.
  2. Top each slice with a scoop of the whipped topping to complete your pie 🙂 !

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