Pumpkin Pie
This is a rich, spicy pie that slices well and has a bright pumpkin flavor.
Two hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack. Light Spice Cookie cutouts are an easy way to dress up the top of the pie for company.
Our Guarantee: This pie will be spicy and rich, and slice well once chilled.
See the recipe being made, start to finish, at how2heroes.com .
Filling
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper (optional)
- 3 large eggs, beaten
- 2 cups (or one 15-ounce can) pumpkin
- 1 1/4 cups light cream or evaporated milk
Crust
- 1/2 batch Piecrust
Directions
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Recipe summary
- Hands-on time:
- 30 mins. to 40 mins.
- Baking time:
- 45 mins. to 50 mins.
- Total time:
- 1 hrs 15 mins. to 1 hrs 30 mins.
- Yield:
- 8 servings
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Overnight
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- Recipe comments (17) »
Tips from our bakers
- This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.
- Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
- Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.
| Nutrition Facts | |
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Serving Size 1 slice, 172g
Servings Per Batch 8 |
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| Amount Per Serving | |
| Calories 327 | Calories from Fat 108 |
| Daily Value* | |
| Total Fat | 12g |
| Saturated Fat | 5 |
| Trans Fat | 0g |
| Cholesterol | 96mg |
| Sodium | 329mg |
| Total Carbohydrate | 48 |
| Dietary Fiber | 2g |
| Sugars | 31 |
| Protein | 8g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
03/06/2010
This recipe produces THE BEST tasting traditional Pumpkin Pie. It's an absolute must for Thanksgiving but is still quite enjoyable at any time of the year. Refrigerating the mixture overnight as directed truly makes all the difference. The flavor and texture is marvelous. I don't care for cloves so I substituted the same amount of allspice. Thanks KAF!
12/09/2009
This is it. This is THE pumpkin pie recipe I will use from now on! The filling was fantastic, and the black pepper makes the spices POP! (We're calling it the secret ingredient!) Making the filling the night before and letting it sit was the best advice ever. We didn't have any leftovers - and I made TWO pies!
12/01/2009
Made this pie for T'giving but used 15 oz. of PP filling and a deep dish pie pan and it still came out fabulous!! i doubled the recipe but added in only 5 eggs instead of 6. The top cracked but the recipe forewarns of this and I was busy preparing the apple and pecan pies so got distracted. Taste-wise it was just fine! The instructions to mix in the spices with the pp filling and let sit made a difference that and black pepper. I added in cracked Tellicherry black pepper and a dash of freshly grated star anise...WOW! This pie was a hit for even those who have only a modest interest in pumpkin pie. If you follow this recipe, you will not be disappointed. Thanks KAF.
11/27/2009
I think this pie would be much, much better in a blind-baked crust. The crust would stay crisper that way. Also, I increased the amount of cinnamon to 1 1/2 tsp. per another pumpkin pie on this site. I used the full 2 cups of pumpkin, from a large can, instead of a 15 oz. can. I also used light cream instead of evaporated milk. I did not have enough time to let the mix sit overnight, but I let it mellow a couple of hours. It was a very good (and popular) pie.
11/27/2009
Best Pumpkin Pie recipie! Letting the spices rest overnight definitely improved the flavor. The texture of this pie is a lot smoother and creamier than the standard Libby's recipie. Thank you KAF!
11/26/2009
Great recipe! I have made pumpkin pies from many recipes and they never came out as good as this one. I usually get nervous about making the crust and find the pumpkin filling bland. The flakiness of the crust and the spicy and creamy filling make this pie simply the best. I used home grown sugar pumpkins for puree and heavy cream and both seemed to work out fine. My oven bakes fast and only needed 45 min for the filling to set. Thank you!
11/24/2009
Love this recipe! This is my new favorite pumpkin pie recipe.
11/22/2009
This was one of the best pumpkin pies I have ever eaten. Letting it rest for 24 hours really helped the spices to marry. Who would have known that? It was moist and flavorful. Thanks for a great pie! This is a keeper.
11/19/2009
I agree, this is THE pumpkin pie recipe. So easy and delicious. I love that you can make the filling ahead, and that doing so improves the flavor noticeably. Make the pie dough the night before as well, and the next day it's a cinch to bake off. I agree with the cook from Evansville about letting the pie bake a little longer than what the recipe recommends. It was still too wobbly at the center when just the outer 2 inches were set. I baked it until it was set all but a couple of inches at the center.
06/13/2009
We love pumpkin pie, but I'd never found The Recipe. This is it. Letting the pumpkin mixture sit overnight really brings out the flavor of the spices. My only suggestion is to cook it until the filling is set more than 2" from the edge. I stopped at 2"(I even measured), but the center never firmed up enough. Thank you for all the great recipes, this is my favorite cooking site.
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