The Best Pumpkin Pie
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4.9
171 reviews
Excellent
The Best Pumpkin Pie
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Your search for the Best Pumpkin Pie recipe ends here. Adapted from America's Test Kitchen, this is sure to be a new Thanksgiving favorite! Plus, we use an unexpected secret ingredient that enhances the pumpkin flavor that we love.
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Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs whole
- 2 large egg yolks
- 1 tsp vanilla extract
- 15 oz pumpkin puree
- 15 oz canned sweet yams drained
- ⅔ cup sugar
- ¼ cup pure maple syrup
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp table salt
- 1 prepared pie crust homemade preferred
Instructions
- Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.
- In a large bowl, whisk cream, milk, eggs, yolks, and vanilla together; set aside.
- In a large, heavy pan (not nonstick): combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt.
- Bring to low boil over medium heat, 5-7 min. Continue simmering and stirring constantly while mashing yams against sides of pot with a fork until mixture is thick and smooth (10-15 min.)
- Remove pan from heat. Whisk in cream mixture until fully incorporated and smooth without clumps.
- Place prepared pie crust in a deep dish 9-inch pie plate. Flute edges as desired. Remove heated baking sheet from oven; carefully place pie on the preheated baking sheet. Pour the filling into the crust, and bake for 10 minutes at 400° F.
- Without taking the pie out of the oven, reduce the heat to 300° F, and continue baking until edges of pie are set, 45-55 minutes longer. The center may look firm but jiggle slightly; it will firm upon cooling. Actual cook time depends on your specific oven.
- Transfer to wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, at least 3 hours depending on room temp. Cut into wedges and serve at room temperature or chilled with whipped cream.
Equipments used:
Notes
- For accurate doneness, an instant-read thermometer inserted in center should register 175° F
- Actual bake time will vary, depending on oven.
- For accurate doneness, an instant-read thermometer inserted in center should register 175° F
- Be sure to give this pie plenty of time to cool at moderate room temp or chill in fridge to allow it to fully set.
- If needed, you can substitute the canned yams with more pumpkin puree. However, the canned yams make a delicious flavor difference.
- Top the Best Pumpkin Pie with this Stabilized Whipped Cream or drizzle with this 4-Ingredient Salted Caramel Sauce.
- If you enjoyed this recipe, come back and give it a rating. We ❤️ hearing from you!
Nutrition Information
Show Details
Calories
370kcal
(19%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
102mg
(34%)
Sodium
198mg
(8%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
5948IU
(119%)
Vitamin C
2mg
(2%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 102mg | 34% |
| Sodium | 198mg | 8% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 5948IU | 119% |
| Vitamin C | 2mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
171 reviews
Excellent
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