The Best Pumpkin Pie Recipe

This is the best pumpkin pie recipe! In fact it’s the ultimate in pumpkin pies! Packed with fall flavors, it’s creamy, buttery and crunchy with a fluffy topping. It’s not called the best for nothing!

We love celebrating seasons here at Sugar and Charm and I’ve made it known that my favorite seasons are fall and winter. I love all of the activities a new season brings and for fall it means trips to the pumpkin patch, bonfires, pumpkin spice lattes and testing out seasonal recipes. I also enjoy setting the fall mood in my house with small details like switching out hand soaps to fall favorites, incorporating festive colors and charming décor and filling my house with scents of cinnamon, apple, ginger, pumpkin and yummy spices. As my husband can attest to, I have my pumpkin candle burning throughout most of the day, even if it’s 90 degrees out here in Los Angeles!

Of course my favorite autumn activity is baking… who would’ve guessed?! I’m all about adding pumpkin into my beloved recipes and testing out new ones to see how I can make them even better. So this week I’m celebrating Pumpkin Week with a recipe inspired by Bath & Body Works’ pumpkin fragrances! The Sweet Cinnamon Pumpkin fragrance comes in lotions, candles, room spray, shower gel, a fragrance mist and more delicious products you can see here!  Also, we have a fun promotion below for a Free Signature collection item of your choice!

I’ve combined a few of my favorite fall flavors to create the Best Pumpkin Pie! It’s a creamy pumpkin pie filling, with a buttery and crunchy cinnamon graham cracker crust, topped with a thick layer of homemade marshmallow fluff, which is then toasted and topped with cinnamon. I promise the deliciousness is off the charts and this Ultimate Pumpkin Pie will beat out any other pumpkin pie on the table. It really is the “ultimate” pumpkin pie! Recipe is below…

How To Make The Best Pumpkin Pie – Step by Step

Cinnamon Butter Graham Cracker Crust

• Combine all of the ingredients into a bowl and mix. Then pour into a pie dish and press down along the bottom and sides of the dish. The crust should be wet enough to hold its place. Bake in a preheated 350 degree oven for 7 minutes.

Creamy Pumpkin Pie Filling

• Whip the cream cheese until light and fluffy. Add in the eggs and continue to beat on high, scraping down the sides of the bowl. Continue to beat with the sugar and then add in the pumpkin and the spices. Mix until combines. Pour in the evaporated milk and butter and continue to mix. Pour the pie filling into the crust and bake at 425 degrees for 10 minutes. Turn the oven to 350 degrees, cover the crust with tinfoil so it doesn’t burn and bake for another 20-30 minutes until the center cooked. Let it cool before adding the layer of marshmallow.

Marshmallow Fluff Recipe

• In an electric mixer with whisk attachment, beat egg whites and cream of tartar together until light and frothy. Slowly add in the two tablespoons sugar and beat until soft peaks form. So fun.In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 cups sugar. Place over medium heat and cook until boiling. Cook and stir until mixture has been boiling for about 6 minutes or until it reaches 242 to 248 degrees on a candy thermometer. Remove from the heat.With the mixer on low, slowly add the syrup mixture to the egg whites. Increase mixture speed to high and continue beating for 5 minutes. Add in the vanilla and beat for another minute until mixture looks like marshmallow cream.
• Pile the cooled pumpkin pie with marshmallow fluff! Using a torch or broiler, toast the top of the marshmallow until golden brown. Sprinkle on some cinnamon and enjoy!

Graham Crackers! An Easy And Tasty Pie Crust

This graham cracker pie crust is so crunchy and delicious! Plus it’s a cinch to make! Graham cracker crust is a style of pie crust made from crushed graham crackers. Graham crackers add a lovely sweetness and are made from unbleached, whole wheat graham flour. The crust is usually flavored and stiffened with butter, sugar and I’ve added a kick of cinnamon. It’s the perfect crust for the best pumpkin pie!

There’s only a handful of ingredients, most of which you’ll most likely have nestling in your kitchen already. Then it’s mix in one bowl and pour into the pie dish – done!

Homemade Marshmallow Fluff On The Best Pumpkin Pie!

Marshmallow fluff helps elevate this delicious pumpkin pie into the best pumpkin pie! While marshmallow fluff is something you usually see jarred in the supermarket aisle, it can be made easily at home and it is so much better! Marshmallow fluff is a light and fluffy topping similar to the texture of a melted marshmallows. This sweet topping is light as air, stretchy, sticky and fluffy like the interior of a marshmallow.

Homemade marshmallow fluff can be made and stored in an airtight container at room temperature. It will keep fresh this way for up to 6 weeks, if it lasts that long!

Delicious And Easy Pumpkin Pie Filling

This filling for the best pumpkin pie, is so creamy and flavorful you won’t need another pumpkin pie filling, ever! Plus it’s whipped up easily in one bowl. The evaporated milk adds great depth and the right level of sweetness.

Evaporated milk also helps give the pie filling characteristically soft and satisfyingly spongy texture. The cream cheese bolsters the creaminess and works so well with the ginger, cinnamon and cloves. All round yumminess!

Top Tips For The Best Pumpkin Pie

• Use a preheated oven.
• Make sure your cream cheese is soft and at room temp, before mixing to the filling.
• Let your pumpkin pie cool down before adding the marshmallow topping.
• Use a torch or the broiler to brown the marshmallow topping on the pie.

Check Out These Other Delicious Pie Recipes

Coconut Cream Pie

Classic Cherry Pie

The Best Egg Custard Pie

Chocolate Chip Cookie Pie

Classic Pecan Pie Recipe by Taste and Tell

Key Lime Pie by Tastes Better From Scratch

If you have tried this Best Pumpkin Pie recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

The Best Pumpkin Pie

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Course: Dessert

Cuisine: American

Keyword: best pumpkin pie, pumpkin pie recipe, thanksgiving dessert

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 10 servings

Calories: 426kcal

Author: Eden

Ingredients

Cinnamon Butter Graham Cracker Crust

• ▢ 2 cups graham cracker crumbs, finely grinded
• ▢ 3 tablespoons sugar
• ▢ 6 tablespoons melted butter, 3/4 stick
• ▢ 1 teaspoon cinnamon
• ▢ A pinch salt

Creamy Pumpkin Pie Filling

• ▢ 1 can Libbys pumpkin
• ▢ 4 oz cream cheese, room temp. and completley soft
• ▢ 1 cup sugar
• ▢ 2 eggs
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon ginger
• ▢ 1/4 teaspoon cloves
• ▢ 1/8 teaspoon salt
• ▢ 1 can evaporated milk
• ▢ 2 tablespoons melted butter

Marshmallow Fluff Recipe

• ▢ 3 large egg whites
• ▢ 1/2 teaspoon cream of tartar
• ▢ 2/3 cup plus 2 tablespoons sugar
• ▢ 3/4 cup light corn syrup
• ▢ 1 teaspoon pure vanilla extract

Instructions

Cinnamon Butter Graham Cracker Crust

• Combine all of the ingredients into a bowl and mix. Then pour into a pie dish and press down along the bottom and sides of the dish. The crust should be wet enough to hold its place. Bake in a preheated 350 degree oven for 7 minutes.

Creamy Pumpkin Pie Filling

• Whip the cream cheese until light and fluffy. Add in the eggs and continue to beat on high, scraping down the sides of the bowl. Continue to beat with the sugar and then add in the pumpkin and the spices. Mix until combines. Pour in the evaporated milk and butter and continue to mix. Pour the pie filling into the crust and bake at 425 degrees for 10 minutes. Turn the oven to 350 degrees, cover the crust with tinfoil so it doesn’t burn and bake for another 20-30 minutes until the center cooked. Let it cool before adding the layer of marshmallow.

Marshmallow Fluff Recipe

• In an electric mixer with whisk attachment, beat egg whites and cream of tartar together until light and frothy. Slowly add in the two tablespoons sugar and beat until soft peaks form. So fun.In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 cups sugar. Place over medium heat and cook until boiling. Cook and stir until mixture has been boiling for about 6 minutes or until it reaches 242 to 248 degrees on a candy thermometer. Remove from the heat.With the mixer on low, slowly add the syrup mixture to the egg whites. Increase mixture speed to high and continue beating for 5 minutes. Add in the vanilla and beat for another minute until mixture looks like marshmallow cream.
• Pile the cooled pumpkin pie with marshmallow fluff! Using a torch or broiler, toast the top of the marshmallow until golden brown. Sprinkle on some cinnamon and enjoy!

Nutrition

Nutrition Facts

The Best Pumpkin Pie

Amount Per Serving

Calories 426 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 69mg23%

Sodium 329mg14%

Potassium 97mg3%

Carbohydrates 70g23%

Fiber 1g4%

Sugar 61g68%

Protein 4g8%

Vitamin A 495IU10%

Calcium 39mg4%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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