Hands-down the best pumpkin pie recipe on the internet.
The single most requested dessert at our Thanksgiving table is pumpkin pie.
(The second beingapple pie.)
Elise Bauer
Homemade vs. Canned Pumpkin Pie
When making a pumpkin pie from scratch, you have a choice.
Canned pumpkin puree will give you a consistently good result in your pumpkin pie.
Which one tastes better?
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Each of us received two slices, one from each pie, without knowing which was which.
The adults clearly preferred the pie made from roasted pumpkin it had a richer flavor.
One child preferred the pie made from the canned puree, the other two had no preference.
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Needless to say, everyone finished both of their slices, and the whipped cream too!
Scrape out the insides (reserving thepumpkins seeds to roast) and discard.
Line a baking sheet with Silpat or foil.
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Remove from oven, let cool, scoop out the pulp.
If you want the puree to be extra smooth, press the pulp through a food mill or chinois.
What Is Pumpkin Pie Spice?
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In our pumpkin pie recipe, we add a small amount of ground cardamom to our pumpkin spice mix.
Simply Recipes / Cambrea Gordon
Do it’s crucial that you Blind Bake the Crust?
No, you don’t need to blind bake the crust for this recipe.
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The crust and the pumpkin filling will cook at the same rate.
Reducing the temperature partway though helps the pie cook evenly and with less cracking.
The pie is done when a knife tip inserted in the center comes out wet but relatively clean.
Simply Recipes / Cambrea Gordon
The center should be just barely jiggly.
Wrap it tightly so that the air touching the pie is minimal.
To defrost, let the pie defrost slowly, for several hours or overnight in the refrigerator.
Simply Recipes / Cambrea Gordon
We have a recipe for you to make your own blend!
If using store-bought frozen crusts, simply unwrap them just before using.
Preheat your oven to 425F.
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Position a rack in the bottom 1/3 of the oven.
Beat the eggs in a large bowl.
Mix in the pumpkin puree.
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Stir in the cream.
Beat together until everything is well mixed.
The mixture will be runny but will set up in the oven.
Pour the filling into 1 chilled homemade deep-dish pie crust or 2 premade frozen pie shells.
Bake in the oven at a high temperature of 425F for 15 minutes.
After 15 minutes, lower the temperature to 350F.
The pie is done when a knife tip inserted in the center comes out wet but relatively clean.
The center should be just barely jiggly.
For 1 deep-dish pie, this will take 50 to 60 minutes more.
For 2 shallow pies, bake for 35 to 45 minutes more.
Cool the pumpkin pie on a wire rack for 2 hours.
If possible, let it come to room temperature before serving.
Defrost overnight in the fridge and let come to room temperature before serving.
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