THE Perfect Pumpkin Pie Recipe
User Reviews
5
THE Perfect Pumpkin Pie Recipe
Description
THE Perfect Pumpkin Pie Recipe builds its flavor on pure pumpkin puree and a combination of spices including cinnamon, ginger, allspice, and nutmeg, which create a classic pumpkin pie profile. The filling uses room temperature eggs and heavy cream to achieve a silky custard texture that is neither too firm nor too loose. Baking the pie crust partially beforehand prevents sogginess and ensures a crisp base for the custard filling.
The pie is baked until the edges of the crust turn golden and the filling is set but still slightly jiggly in the center, which firms up as it cools. This method prevents cracking and achieves a smooth consistency. Whipped cream is an optional topping that lends a cool creaminess to each slice.
This pie works well as a seasonal dessert for autumn or holiday meals. The combination of spices is balanced so the pumpkin shines through without overwhelming sweetness. Chilling before serving improves slicing and flavor melding. The pie crust should be chilled prior to baking for best texture.
Store the finished pie covered in the refrigerator for two to three days to maintain freshness. It can also be frozen after cooling and chilling, making it possible to prepare in advance and thaw when needed.
Ingredients
- 1 pie dough click link for my homemade recipe
- 15 oz pumpkin puree make sure you use pure pumpkin puree made with 100% pumpkin, not “pumpkin pie filling, canned
- ¾ cup light brown sugar firmly packed
- 1 ½ teaspoons vanilla extract
- 1 ¾ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon table salt
- 3 egg lightly beaten (room temperature preferred, large
- 1 cup heavy cream
- Whipped Cream for serving, optional, homemade
Instructions
Pie Crust
- Prepare and chill pie dough according to recipe instructions.
- Roll out chilled pie dough into a 12” circle on a clean, well-floured surface and then arrange into a 9” (22cm) or 9.5” (24cm) pie plate, crimping or fluting the edges of the crust. Place pie plate in the freezer and preheat oven to 375F (190C).
- Once oven is preheated, place pie plate on a baking rack (to make it easier to transfer in and out of the oven) and line with parchment paper (I like to crumple my parchment paper first -- when it’s wrinkly it’s easier to arrange in the pie plate) and then fill with pie weights. Transfer to the center rack of 375F (190C) preheated oven and bake for 15 minutes.
- After 15 minutes, carefully remove pie plate and carefully remove parchment paper and pie weights. Pierce the bottom of the pie plate repeatedly with a fork and then return to the oven (without paper or weights) and bake 10-12 minutes or until the sides are beginning to turn light golden brown. While pie crust is baking, prepare your pie filling.
Pie Filling
- Combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl and stir until completely combined.
- Add lightly beaten eggs, one at a time, stirring until just-combined after each addition (eggs should be completely incorporated, but stir by hand (not with an electric mixer) and don’t over-beat the mixture).
- Gently stir in heavy cream until completely combined and batter is smooth and uniform.
Assembly
- Once pie crust has finished baking, remove from the oven and reduce oven temperature to 325F (165C).
- Pour filling into warm pie crust and return to the center rack of 325F (165C) oven. Bake for 55-60 minutes or until center is set or almost completely set (a very, very small amount of wobble in the very center is fine, especially if the edges are showing small cracks!). Depending on how your oven bakes, you may wish to check your pie halfway through baking and keep an eye on the edges of the pie crust. If they begin to turn too dark, simply tend with a bit of aluminum foil. You may also test if the pie is done by inserting a sharp knife in the center of the pie, if it comes out clean it is done baking!).
- Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving (ideally topped with homemade whipped cream!).
Notes
- Use pure pumpkin puree (not pumpkin pie filling) for the best filling consistency and flavor.
- Chill the pie dough well before rolling out and baking for a flaky crust.
- Partially bake the crust with parchment and pie weights to prevent sogginess before adding filling.
- Cool the pie completely then refrigerate before serving to help the filling set properly.
- Store covered in the refrigerator for up to 3 days or freeze after chilling for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 325kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 276mg | 12% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 8801IU | 176% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
