Secret Ingredient Pumpkin Pie (My Mom’s Best Recipe!)
Secret Ingredient Pumpkin Pie is the only pumpkin pie I’ve ever loved, and it’s been my mom’s recipe for as long as I can remember! Her secret is a splash of cream sherry that adds a rich, warm flavor to the classic pumpkin filling. After YEARS of refusing to tell me what made her pie so good, she finally gave up the secret and now I’m sharing it with you!
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Mom guarded this recipe until she was 70 years old! After 12 years of food blogging, apparently I finally proved myself worthy when she tried my pumpkin muffins and approved. 😂
Recipe at a Glance
Mom’s Secret Ingredient Pumpkin Pie
Classic pumpkin pie gets an unexpected flavor boost from cream sherry for a rich, warmly spiced filling that’s ridiculously easy to make.
Total time: 1 hour 10 minutes (plus cooling time)
Difficulty: Easy
Best for: Thanksgiving, Christmas, fall baking
Secret Ingredient: Harvey’s Bristol Cream Sherry
What You Will ❤️ About Homemade Pumpkin Pie
- Rich & Custardy – Smooth pumpkin filling with a silky texture that your family won’t get enough of!
- A Secret Ingredient – Cream sherry gives this pie a flavor that you won’t find in any other recipe!
- Real Spice, Real Flavor – Instead of reaching for the pre-made pumpkin spice, use the individual spices for a better flavor!
Secret Ingredient Pumpkin Pie Ingredients
- Pumpkin: Use 100% pure pumpkin, not pumpkin pie filling.
- Evaporated milk: Gives the custard its classic creamy texture. Remember that you’re removing 1/4 cup because the sherry replaces it.
- Cream sherry: Harvey’s Bristol Cream is Mom’s secret ingredient. You only need 1/4 cup.
- You can find Cream Sherry at most any liquor store.
- Any other brand of cream sherry – doesn’t have to be Harvey’s
- Marsala wine is a good substitute
- Regular dry sherry – but add 1 teaspoons of dark brown sugar into 1/4 cup of the dry sherry
- Spices: Cinnamon, ginger and cloves rather than pumpkin pie spice.
- Pie crust: Homemade, refrigerated or frozen all work.
- Basics: Sugar, Eggs, Pie Crust, Salt
Why This Pumpkin Pie Recipe Is Different
- Cream sherry: Adds depth and warmth without making the pie taste boozy.
- Individual spices: Cinnamon, ginger and cloves give you more control over the flavor than relying on pumpkin pie spice.
- Easy filling: No complicated custard-making. Mix, pour and bake.
How to Make Secret Ingredient Pumpkin Pie
- MIX dry ingredients.
- WHISK eggs, pumpkin and spices.
- ADD evaporated milk and cream sherry.
- POUR into crust.
- BAKE 15 minutes at 425°F, then reduce to 350°F and bake until set.
- COOL for 2 hours before serving
What does Sherry do to pumpkin pie?
The secret ingredient is Harvey’s Bristol Cream Sherry! Cream sherry has a rich, slightly sweet flavor with notes of dried fruit and caramel that pair beautifully with pumpkin and warm spices. You only need 1/4 cup, replacing 1/4 cup of the evaporated milk, so it adds depth without overpowering the classic pumpkin pie flavor.
How Do You Know When Pumpkin Pie Is Done?
Pumpkin pie is ready when the outer edges are set but the center still has a slight jiggle when you gently move the pie. It will continue to set as it cools, so don’t wait until the entire filling is completely firm.
How to Store Pumpkin Pie
Store COVERED in the refrigerator – this will help keep the top soft. This is a great pie to make the day before so it has time to set up.
Tips for the Best Pumpkin Pie
- Cracked top: Usually means it baked a little too long. Don’t panic, whipped cream or candied pecans on top (see above) fixes many of life’s problems.
- Crust browning: Cover the edges with foil or a pie shield if they’re getting too dark.
- Let it cool: Give the pie at least 2 hours before slicing so the custard can fully set.
- Make ahead: Bake it the day before and refrigerate overnight.
More of Mom’s Favorite Recipes
My mom is a pretty great baker – my other favorite recipe is my Mom’s Peach Cobbler – it’s magical with a delicious crunchy top! If you’re looking for a holiday recipe – this delicious Pineapple Stuffing is always the surprise dish Thanksgiving! It gets devoured every year! Mom also makes a killer Chicken & Dumplings – it uses Bisquick – so good! I love those dumplings – perfect for fall.
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Mom’s Secret Pumpkin Pie
Equipment
Ingredients
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 15 oz pure pumpkin
- 8 oz evaporated milk cans are typically 12 oz. – discard 4 oz
- 1/4 cup Harvey’s Bristol Cream Sherry
- 1 unbaked pie crust
- Whipped cream
Instructions
- Preheat oven to 425° F
- Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir pumpkin and sugar-spice mixture into beaten eggs.3/4 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp salt, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 2 large eggs, 15 oz pure pumpkin
- Gradually add and stir in evaporated milk and sherry. (Discard extra 1/4 cup of evaporated milk.)8 oz evaporated milk , 1/4 cup Harvey’s Bristol Cream Sherry
- Spray 8″ or 9″ pie plate with non-stick baking spray. Pour pumpkin mixture into pie shell. Bake in 425° F oven for 15 minutes.1 unbaked pie crust
- Reduce temperature to 350° F; bake for 55 minutes or until toothpick inserted near center comes out clean. If you move pie and it still jiggles in the center – it needs a few minutes more – just add on 3-5 minutes at a time.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.Whipped cream
Looks delicious! I've never made pumpkin pie with sherry. Can't wait to try it!