This is the best pumpkin pie recipe I have ever made – and I have been making pumpkin pies for a very long time!
I have tried many recipes and variations over the years, although I learned long ago not to veer too far from a traditional pumpkin pie or there would be loud complaints from the other diners on Thanksgiving. I believe that this will be my go-to recipe from now on and I can stop perusing the internet for new varieties. So, it will save me time in the years to come, as well!

This is my first year making a pumpkin pie for Thanksgiving and it was absolutely perfect! I followed the recipe exactly for both the crust and the filling and it did not disappoint. I was told I NEED to make this pumpkin pie every year! I would recommend this recipe to anyone looking to bake a delicious pie!

I use this recipe every year along with your “dry brined turkey” recipe. It’s perfect Thank you!

Why why do you need sugar in your pie crust the pie is sweet enough welcome to fat American. I did not use sugar and less salt just a pinch and the crust was fab

This is our 3rd year in a row making this pie for Thanksgiving! We have not had a better pumpkin pie, and we always get asked for the recipe. It’s not too sweet and is relatively simple to make. This is our forever go-to!

I made this recipe last year and couldn’t believe I didn’t have a copy but so glad I found it! It is really a great recipe and I got so many compliments on it! It definitely is a keeper!!!

This pie filling is clearly the best there is. The first time I made it I didn’t bake it quite long enough, so the second time I made it I was sure to leave it in a little longer. I waited until edges puffed, just like the recipe said to do, and it was perfect. I used a crust protector to keep the edges from getting too dark. I was nervous about using this pie crust recipe, based on the reviews, but I decided to try it and see for myself. Maybe it has been edited since the negative reviews were left- because I had no problems with it at all. I wonder if people left out the water, since it is not in the ingredient list (the egg does not go in the crust, as some reviews suggested). The time and temp of the blind bake seemed just right. I filled the crust with dried beans, as the recipe said, rather than using just enough to cover the bottom, and I used a glass pie dish. In summary- definitely use this filling, and don’t be afraid to use the crust if you don’t have a crust recipe you already love.

I’m shocked to see the subpar comments regarding this wonderful pie crust. This has been by the far easiest pie crust to make! I’ve never had a problem with it tearing as you place it into the pie dish, which seems to be a problem for me. Personally, my favorite part is how crunchy and sturdy it is! Who likes soggy crust?! Cannot wait to make an apple pie using this crust recipe and maybe a chocolate cream. Don’t get me started on the filing, I don’t think there’s enough words in the English vocabulary to describe just how wonderful this pumpkin pie recipe is. All around spectacular and I used to despise pumpkin pie. Make the pie. Crust and all!

The filling of this pie is incredibly delicious, and has great depth in flavor and texture. This is not your usual hum drum pumpkin pie. It has condensed milk, heavy cream and maple syrup in it- how can it not be fantastic? After reading the negative reviews of the crust recipe, I used my favorite pie dough recipe instead and it worked out great. I’ve made this pie 3 times in the past 2 weeks. One was a test run for Thanksgiving, second was for Thanksgiving, and the third was for a family member who wanted it after the pie from Thanksgiving was gone. The filling was perfect each time. I’m probably going to make it a fourth time for a friend who likes pumpkin pie. This pie is incredible and I want to share it with everyone.

As red-blooded Americans, my mom and I have eaten our fair share of pumpkin pies in our lives. We both agreed that this pumpkin pie is the BEST pumpkin pie we’ve ever eaten!
The pumpkin filling comes out with a texture like mousse. It’s sweet but not too sweet. Better yet, the spice blend is amazing! It takes like the holidays. The spice blend is stronger than what you will find in most supermarket pies (or even some bakeries), but it’s not too strong. Very well balanced.
As a baking novice, I struggled with the pie crust, but that had to do more with my skill level than the difficulty of the recipe. I recommend not using kosher salt like I did. Use Diamond salt if you can get your hands on it.
This will be my go to recipe for many Thanksgiving to come.

I agree with the other reviews here- the filling is perfect, but I used my go-to pie crust recipe instead of this crust.
For the past several years I have used BA’s Bourbon Maple Pumpkin pie and absolutely love that filling, but it can be a lot of work, and also time consuming as it takes much longer to cook than the recipe says. This year I decided to try this recipe instead, and it was not only a breeze, cooked perfectly, but the taste is pretty sublime. I was worried that the condensed milk+the sugar+the maple syrup would make the pie too sweet, but I thought it was really well balanced between pumpkin, spice, creaminess and sweetness. The only change I made was that I added some freshly cracked pepper corn to the spice mix, which is a tip I got from another baker once, and Ive been using ever since. I’ll be using this filling now as my go-to pumpkin pie filling!

I’m
Gluten free so I used another crust but this feeling is incredible! Best pumpkin pie ever !

I didn’t use the dough recipe, but the filling is excellent- I wouldn’t change a thing. It’s a perfect mix of spices without being too overpowering. It was ready to come out at exactly one hour. This will be my go-to pumpkin pie filling.

Absolutely the BEST pumpkin pie filling recipe ever! But the crust is another matter altogether! So many mistakes, one must wonder if they actually tested the recipe as written! For starters, the vinegar should be mixed in with the water so it is evenly distributed. But most importantly, the time and bake temp are way off. The recipe says to bake the crust at 425° for 25-35 minutes. This is way too long, and will burn the bottom of the crust. Then, after lowering the temp to 350°, it says to bake for another 10-15 minutes. A blind-baked pie crust does not to be in the oven for 40-50 minutes. Please, Bon Appétit, test your recipes thoroughly.

This is my go-to pumpkin pie filling that I make every year. I use a different dough recipe, but the filling from this recipe is perfection. It always yields more than I need (using an aluminum pie plate from the grocery store) so I’m always careful not to overfill it. I usually bake it about 10 minutes longer and it sets beautifully.