Pumpkin Pie
Pumpkin Pie
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| Total time: | Overnight, |
| Yield: | 8 servings |
Ingredients
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
1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
3. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.
4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
5. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.
Reviews
01/13/2012- All of these articles have saved me a lot of headaches.
01/06/2012- Fabulous recipe! I did mess up and add a full 12 oz can fat free evaporated milk (I was comparing too many recipes at once before cooking), which I believe led to the pie cracking in the middle even though I took it out when the middle was still undone. The flavor and texture were great nonetheless! Splenda worked as a substitute for the white sugar.
- 12/13/2011
- The pie was delicious! And the directions (to watch for cooked filling 2" from edge) made it easier to know when to take the pie out of the oven. I was nervous to see all that jiggle in the center, but the pie did indeed keep cooking, just as promised. Unfortunately, the pie still cracked. Fortunately, I was able to cover up the crack with pie crust leaves.
12/11/2011- The pie tastes amazing, but I'm pretty sure I MUST be doing something wrong because both times I've made it, it's been under cooked in the middle(to the point of being unsliceable in the middle, too soft) and cracked on the top anyways. I am a bit confused as this seems to be a sign of both overcooking AND under cooking. I would love to find out how to fix this, it is a fabulous tasting pumpkin pie, but not worth making if I can't figure out how to get the middle to cook without over baking the pie and having it crack.
I apologize you're having difficulty with this recipe. Do you have an oven thermometer? I have a feeling your oven temperature may be off. If you have other specific questions, please give us a call on the Baker's Hotline and we'll be happy to help troubleshoot! ~Mel
- 12/03/2011
- Wonderful pie, creamy and good. The flakey crust and velvet feeling of the pumpkin makes you want more. It was the first pie to go at Thanksgiving. Everone like the smoothness. It was a great do ahead pie, After the turkey came out the pie went in and It was cooled by the time we served dessert.
- 11/27/2011
- I've tried many pumpkin pie filling formulas that promised great flavor and creamy consistency. To my disappointment, they all were pretty much the same. This formula comes through as promised. The consistency is the creamiest I've ever had and it's true, the addition of the black pepper really helps the flavors to "pop". I make this formula up at least two days before I make pie in order to let the flavors meld. My only change or addition to this is that I add real maple syrup, not much. I don't want to mask or otherwise deter from the rich, spiciness of this filling, but to enhance it. Take the instruction of pulling the pie while the filling is still wobbily, you'll end up with an incredibly creamy pie with excellent presentation.
- 11/25/2011
- Very tasty! Loved the addition of the black pepper. Letting it sit overnight really brought out the flavors. Next time I will pre-baked my crust a bit.
- 11/25/2011
- This is the second year I have made this recipe, and while the first year was good, this year it was absolute perfection! Letting the mix sit overnight did make a noticable difference, and I would also say prebaking the crust is a must to keep it from getting soggy (I cooked mine for 11 minutes at 400 degrees). I skipped the pepper last year because I was afraid I would be able to taste it, but this year I used it and don't worry, you can't even tell it's there. Got rave reviews at the Thanksgiving table, and even my grumpiest relative mumbled, "This pie isn't half bad." Guaranteed pumpkin pie is the recipe I will use from now on!
- 11/24/2011
- Ok despite my problems with my crust and having to use another recipe for it, THIS pumpkin pie was delicious. I left the filling overnight to blend and made the pie the next day. It was sooo creamy and tasty. This will definatly be my go to pumpkin pie recipe from now on. Thanks KAF.
- 11/23/2011
- The pie is picture perfect and will be eaten tomorrow. BUT, I did bake a little filling in a ramekin separately (as suggested), and it was delicious. This is no time to diet, but I learned long ago many pie calories are in the crust. I may bake all the filling in ramekins another time for company. Almost like having an individual mousse for each person. Your recipes are the best. I'm thankful to you and all the bakers who comment. So helpful!
