Desserts
The 3 Top-Rated Pumpkin Pies, Compared (Plus the Tricks That Stop Cracks)
The highest-rated pumpkin pies online, compared, and the simple tricks reviewers use for a crisp crust and a smooth, crack-free top.
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Why this ranks: pumpkin pie is the top pie on Google Trends’ Thanksgiving page, and it was the most-searched pie in 29 states in Google data reported by USA Today (Nov 2025).
The top-rated originals (ratings checked Nov 2, 2026)
We read the reviews on each of these recipes and summarized the changes cooks make most, in our own words. Click through for the full original recipe. Ratings change over time.
- 3 top-rated originals
- 8,382 combined ratings
- 5 reviewer-tested fixes
- Nov 2 ratings last checked
1
Brandied Pumpkin Pie
NYT Cooking shows whole stars only. Ratings checked Nov 2, 2026.
Pin: NYT Cooking on Pinterest
Developed by Melissa Clark for NYT Cooking, this version holds a 5-star average from 3,125 ratings and 190 reader comments. Here is what the cooks who made it changed most often.
What reviewers change
- Top it with whipped cream sweetened with maple syrup and spiked with bourbon.
- Simmer canned purée with the sugar and spices for a few minutes to deepen the flavor.
- Roasting fresh squash? Peel and cut it first, and strain the purée if it looks wet.
- Freeze the shaped crust before blind-baking so it holds its shape.
- Add grated fresh ginger or a little cardamom, and bake any extra filling in ramekins.
2
Libby’s Famous Pumpkin Pie
Rating checked Nov 2, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.8-star average from 1,431 ratings and 1,000 written reviews. Here is what the cooks who made it changed most often.
What reviewers change
- Cut the sugar to about half a cup, or use part brown sugar.
- Double the spices, and add vanilla, a spoonful of molasses or a pinch of allspice.
- Try a cinnamon graham cracker crust, or add orange zest to the filling.
- Brush the crust with egg white before filling to keep it crisp.
- Bake on a sheet pan to catch drips. Mini tarts take about 10 minutes at 425°F, then 30 at 350°F.
3
Perfect Pumpkin Pie
Rating checked Nov 2, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.7-star average from 3,826 ratings and 2,786 written reviews. Here is what the cooks who made it changed most often.
What reviewers change
- Warm the purée with the spices before mixing the filling.
- Turn off the oven and let the pie cool inside with the door cracked, so it doesn’t crack.
- Whisk by hand instead of using a mixer, so less air gets in.
- Using fresh purée, which is wetter? Add an extra egg or about 1 1/2 tsp cornstarch.
- Blind-bake the crust, and bake leftover filling in a small dish with no crust.
The 5 changes reviewers make most, across all three
- Blind-bake the crust, then seal it with egg white so the bottom stays crisp.
- Cook the filling first. A few minutes on the stove with the spices wakes up canned pumpkin.
- Pull it early and cool it slowly. Take it out while the center still wobbles, and let it cool in the turned-off oven. That is the fix for cracks.
- More spice, less sugar. Extra cinnamon and ginger, a little vanilla or molasses, and about half the sugar.
- Dress up the cream. Maple, bourbon or brown sugar whipped cream is the topping reviewers rave about.
What you’ll need
- 9-inch glass pie plate, so you can see when the bottom crust is browned. Shop on Amazon
- Ceramic pie weights, for blind-baking without a puffy crust. Shop on Amazon
- Silicone pie crust shield, to keep the edges from burning. Shop on Amazon
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Ingredients
- 1 refrigerated or homemade 9-inch pie crust
- 1 egg white, lightly beaten
- 1 can (15 oz) pumpkin purée
- 2/3 cup packed brown sugar
- 2 tsp ground cinnamon, 1 tsp ground ginger, 1/4 tsp nutmeg, 1/8 tsp ground cloves
- 1/2 tsp kosher salt
- 3 large eggs
- 1 cup heavy cream or evaporated milk
- 1 tsp vanilla extract
- 1 tbsp bourbon or brandy (optional)
Directions
- Fit the crust into the pie plate, crimp the edge and freeze 20 minutes. Line with foil, fill with pie weights and bake at 400°F for 15 minutes. Remove the foil and weights, bake 5 minutes more, then brush with egg white and bake 2 minutes. Lower the oven to 350°F.
- Meanwhile, cook the pumpkin, brown sugar, spices and salt in a saucepan over medium heat, stirring, until thick and fragrant, about 5 minutes. Off the heat, whisk in the cream, then the eggs, vanilla and bourbon. Whisk, don’t beat.
- Pour the filling into the warm crust. Set the pie on a sheet pan, cover the edge with a crust shield and bake until the edges are set but the center still wobbles, 45 to 55 minutes.
- Turn off the oven, prop the door open and let the pie cool inside for 1 hour. Finish cooling on a rack for at least 2 hours before slicing.
FAQ
Make ahead? Bake it 1 to 2 days ahead. Once it is completely cool, cover and refrigerate.
Why did my pie crack? It was baked too long or cooled too fast. Pull it while the center still jiggles and cool it in the oven.
Fresh pumpkin? Use 1 3/4 cups thick purée from a sugar pumpkin. Strain it if it looks watery.