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
|
|
|
|
|
|
|
|
|
|
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
Overnight
- Recipe comments (9) »
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 | |
|---|---|
| Serving Size 1 slice, 172g
Servings Per Batch 8 |
|
| 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
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.
01/07/2009
This is absolutely, positively the best pumpkin pie I have ever made. Do NOT omit the pepper, it adds that little tweak that makes people's eyes pop. My father is a plain pumpkin pie kind of guy, and my mom always makes it with some kind of funky new recipe, so this year I made this especially for him for Thanksgiving dinner, and he said he'd never ever had a better pumpkin pie, Said it was better than my grandmother's. THAT is saying something.
12/30/2008
This was my first pie made from scratch ever. I wanted to do something special for Thanksgiving and this turned out perfect. Preparing the pumpkin and spices and letting it sit overnight gave it such a rich, spicy flavor. This is such a great site with easy to follow, non intimidating instructions for beginning bakers like me.
11/27/2008
Incredibly light and tasty. We used heavy cream and it worked out great.
11/26/2008
To the previous reviewers: if you are going to alter a recipe, why not save your rating for a recipe that you DO make according to the directions...? I don't understand why people rate recipes that they've changed! I made this pie using fresh pumpkin and it was delicious! Definitely a keeper, as we cannot use evaporated milk due to my son's sensitivity to preservatives. I also let the flavors in the filling marry overnight so the pie had a rich depth to the sweetness.
11/14/2008
I made this pumpkin pie this morning, and it is without a doubt the best pumpkin pie I've ever had. We love the combination of spices and the black pepper!
11/12/2008
I prefer to use honey as a sweetener as I use fresh, sugar pie pumpkins and have noticed they have a natural honey taste, which is enhanced by the honey. I also use Mexican cinammon as its sweeter, less hot, and seems to complement the flavors of pumpkin and evap milk. I like the evap milk because it too complements the pumpkin and eggs well. Lastly I add a teaspon of vanilla. Pumpkin pie is one of my favorite deserts and have worked too perfect it over the years.
11/11/2008
Try a pie made with fresh pumpkin. Also, rather than a mix of dark and light sugar, use a little white sugar but molasses. The flavor will be richer and the color more caramel. A shot of boubon adds depth. I gave up on evaporated milk long ago and always use heavy cream.
Bookmark/share
this recipe