The Best Pumpkin Pie
User Reviews
4.9
The Best Pumpkin Pie
Description
The Best Pumpkin Pie recipe combines canned pumpkin puree and sweet yams with warm spices like cinnamon, ginger, and nutmeg to create a deeply flavorful filling. Before baking, the filling is gently simmered and mashed to achieve a thick, smooth consistency. It is then combined with a cream and egg mixture and poured into a prepared pie crust. The baking process starts at a higher temperature to set the crust, then lowers to allow the filling to cook gently until the edges are firm but the center remains slightly soft. This technique helps avoid cracks and maintains a custardy texture. Once baked, the pie should be cooled gradually to fully set. This pie can be served plain or topped with stabilized whipped cream or a drizzle of salted caramel sauce as suggested.
The cozy spices and combination of pumpkin and yams give this pie a nuanced autumnal flavor, suited for holiday or seasonal gatherings. Its rich but smooth texture complements traditional American holiday menus. Using canned yams adds a distinctive sweetness and body that pure pumpkin alone might lack, enhancing the depth of the filling.
The recipe recommends using an instant-read thermometer to ensure the internal temperature reaches 175°F for optimal doneness. Cooling at room temperature or refrigeration helps the pie fully set before slicing.
Ingredients
- 1 cup heavy cream
- 1 cup milk whole
- 3 large egg whole
- 2 large egg yolk
- 1 tsp vanilla extract
- 15 oz pumpkin puree
- 15 oz sweet yams drained, canned
- 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 pie crust homemade preferred, prepared
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.
Notes
- For accurate doneness, use an instant-read thermometer; the filling is ready at 175°F.
- The canned yams enhance flavor, but can be substituted with additional pumpkin puree if needed.
- Allow the pie to cool completely at room temperature or chill to help the filling set fully.
- Consider topping with stabilized whipped cream or salted caramel sauce for serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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