The Perfect Pumpkin Pie Recipe
User Reviews
4.7
105 reviews
Excellent
The Perfect Pumpkin Pie Recipe
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The Perfect Pumpkin Pie Recipe combines a flaky all-butter crust with a creamy pumpkin and candied yam custard filling, flavored with spices like cinnamon, nutmeg, and fresh ginger. This pie offers a rich texture and a balanced sweetness enhanced by maple syrup. Its homemade crust and flavorful filling make it a seasonal classic suitable for holidays and gatherings.
Description
This pumpkin pie features a pie crust made by processing flour, sugar, and salt with cold butter and vegetable shortening, then brought together with vodka and ice water to ensure a tender, flaky texture. The crust is rolled out and eased into a nine-inch pie plate with a slight overhang. The filling combines canned pumpkin puree and candied yams with eggs and egg yolks, whole milk, heavy cream, maple syrup, and spices including fresh grated ginger, cinnamon, and nutmeg. Vanilla extract adds warmth and depth.
The use of candied yams introduces a natural sweetness and texture variation to the custard. The pie is baked until set and can be served with fresh whipped cream, vanilla ice cream, or cinnamon ice cream. The homemade crust creates a crisp base that contrasts with the smooth, spiced filling.
Leftover pie can be refrigerated for up to three days and brought to room temperature before serving. The crust dough can be prepared ahead and stored for several days or frozen for months. Baking the pie a day before serving is possible, with refrigeration overnight for convenience.
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Ingredients
For the Pie Crust:
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons butter cut into ¼-inch slices, cold unsalted
- ¼ cup vegetable shortening cold, cut into two pieces
- 2 tablespoons vodka cold
- 2 tablespoons water ice
For the Pie Filling:
- 1 cup heavy cream
- 1 cup milk whole
- 3 egg
- 2 egg yolk
- 1 teaspoon vanilla extract
- 15 ounce pumpkin canned
- 1 cup candied yams from 15-ounce can, drained
- ¾ cup granulated sugar
- ¼ cup maple syrup
- 2 teaspoons ginger grated fresh
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
Instructions
- Make the Pie Crust: Process ¾ cup flour, sugar and salt in a food processor until combined, about two 1-second pulses. Add the butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese, but there should be no uncoated flour. Scrape the bowl with a rubber spatula and redistribute dough evenly around the blade. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Turn the mixture into a medium bowl.
- Sprinkle the vodka and ice water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together.
- Roll out on a generously floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Dust off any excess flour with a pastry brush. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Wrap with plastic and refrigerate at least 2 hours and up to one day in advance.
- Blind Bake Crust: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.
- Adjust oven rack to lowest position, place a rimmed baking sheet on the rack, and increase the oven temperature to 400 degrees F.
- Prepare the Pie Filling: While the pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in a medium bowl. Combine the pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large heavy-bottomed saucepan; bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
- Remove the pan from heat and whisk in the cream mixture until fully incorporated. Strain the mixture through a fine-mesh strainer set over a medium bowl, using the back of a ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell.
- Bake the Pie: Bake pie on rimmed sheet for 10 minutes. Reduce oven temperature to 300 degrees F and continue baking until edges of pie are set and the center looks firm but jiggles slightly (an instant-read thermometer inserted in the center should register 175 degrees F), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Serve with whipped cream. Leftovers should be stored in the refrigerator for up to 3 days.
Notes
- Use pumpkin puree, not pumpkin pie filling, for authentic flavor and control over spices.
- If candied yams aren't available, canned yams or sweet potatoes in syrup are acceptable substitutes.
- The pie dough can be made ahead and stored refrigerated up to 5 days or frozen up to 3 months.
- Baking the pie a day ahead and refrigerating overnight helps develop flavors; bring to room temperature before serving.
- Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended due to filling texture changes.
- Serving with fresh whipped cream, vanilla ice cream, or cinnamon ice cream complements the spiced pumpkin flavor.
Nutrition Information
Show Details
Calories
504kcal
(25%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Cholesterol
127mg
(42%)
Sodium
491mg
(20%)
Potassium
391mg
(8%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
9135IU
(183%)
Vitamin C
5.6mg
(6%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (One 9-inch pie)
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 127mg | 42% |
| Sodium | 491mg | 20% |
| Potassium | 391mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 9135IU | 183% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
105 reviews
Excellent
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