Perfect Pumpkin Pie Martha Stewart

Perfect Pumpkin Pie Martha Stewart

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Video The Trick to a Perfect Pumpkin Pie Martha Stewart YouTube
Video The Trick to a Perfect Pumpkin Pie Martha Stewart YouTube from

Are you looking for the perfect pumpkin pie recipe to impress your guests this fall season? Look no further than Martha Stewart’s recipe for Perfect Pumpkin Pie! This recipe is sure to be a hit at any gathering, with its creamy and flavorful filling and flaky crust.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/4 cup ice water
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt


  1. In a large bowl, whisk together the flour, salt, and sugar.
  2. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Add the ice water and mix until the dough comes together.
  4. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat the oven to 425°F.
  6. Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie dish.
  7. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
  8. Pour the mixture into the prepared crust.
  9. Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40 to 45 minutes, or until the filling is set.
  10. Let cool completely before serving.
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Nutritional Information

This recipe makes 8 servings. Each serving contains approximately:

  • Calories: 365
  • Fat: 19g
  • Saturated Fat: 11g
  • Cholesterol: 96mg
  • Sodium: 343mg
  • Carbohydrates: 41g
  • Fiber: 2g
  • Sugar: 23g
  • Protein: 8g

Cooking Time

This recipe takes approximately 1 hour and 15 minutes to prepare and cook.


  • Large bowl
  • Pastry blender or fingers
  • Plastic wrap
  • Rolling pin
  • 9-inch pie dish

Serving Suggestions

Serve this pumpkin pie with a dollop of whipped cream and a dusting of cinnamon for a classic dessert. It also pairs well with a hot cup of coffee or tea.


For a twist on the classic pumpkin pie, try adding a tablespoon of bourbon to the filling. You can also add a streusel topping made with brown sugar, flour, butter, and pecans for added texture and flavor.


If you don’t have pumpkin puree, you can substitute with cooked and mashed sweet potato or butternut squash. You can also use graham cracker crumbs or crushed ginger snaps for the crust instead of flour.


Store leftover pumpkin pie covered in the refrigerator for up to 3 days.


  • Use cold butter to make the crust flakier.
  • Don’t overwork the dough when mixing in the water.
  • Bake the pie on the lower rack of the oven to ensure the crust cooks evenly.


This recipe can be doubled to make two pies at once.

Frequently Asked Questions

Can I make the crust ahead of time?

Yes, you can make the crust up to 3 days ahead of time and store it in the refrigerator until ready to use.

Can I use a store-bought crust instead?

Yes, you can use a store-bought crust if you’re short on time or prefer not to make your own.

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Can I freeze leftover pumpkin pie?

Yes, you can freeze leftover pumpkin pie for up to 2 months. Thaw in the refrigerator before reheating.

Personal Thoughts

Martha Stewart’s Perfect Pumpkin Pie recipe is truly a classic. The filling is perfectly spiced and creamy, and the crust is flaky and buttery. This recipe is easy to follow and yields delicious results every time. I highly recommend giving it a try this fall season.

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