Smooth and Spicy Pumpkin Pie
Smooth and Spicy Pumpkin Pie
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| Yield: | one 9" pie |
Ingredients
Crust
- a single 9" pie crust, your favorite recipe, or our favorite recipe
Filling
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1/4 to 1 1/4 teaspoons Vietnamese cinnamon, to taste; use the larger amount if you're a cinnamon lover
- pinch (1/16 teaspoon) to 1/8 teaspoon ground cloves
- 1/8 teaspoonto 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger, optional
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1 1/2 cups canned pumpkin
- 2 tablespoons corn syrup, light or dark
- 1 1/2 cups milk or a 12-ounce can evaporated milk
- 2 large eggs, lightly beaten
Directions
1) Mix the flour, spices, and salt in a medium-sized mixing bowl.
2) Add the sugar and pumpkin, blending thoroughly.
3) Stir in the syrup and milk. Allow the mixture to rest for 30 to 60 minutes at room temperature; or up to overnight in the refrigerator, if desired; this allows the flavors to meld, and will make the filling smoother.
4) Add the beaten eggs, whisking till combined.
5) Pour the filling into the prepared crust. Cover the edge of the crust with a crust shield, or aluminum foil.
6) Preheat the oven to 450°F.
7) Place the pie on the bottom rack of your oven, and bake it for 15 minutes.
8) Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for an additional 35 to 40 minutes, or until the temperature at the center is at least 175°F, and a knife inserted 1" from the edge comes out moist, but clean.
9) Remove the pie from the oven, and cool to room temperature (or chill) before serving. Serve with whipped cream, if desired.
Yield: 1 pie, about 8 to 10 servings.
Reviews
- 12/29/2011
- It's the best--bye,bye Libbys
- 11/28/2011
- The very best Pumpkin Pie ever......and I've been baking many years... This will be the recipe I use from now on...Prep was easy and I left mine in the fridge overnight and baked the next morning......It turned out very smooth and tasty. I used the special cinnamon....It is great. Also the KAF USA pie pan worked great......so glad I bought it.....
- 11/26/2011
- This was delicious! I loved the spice mix. The suggestion of mixing the filling ahead of time was a great idea. I think it made the filling super-smooth, and it was a good time saver for my Thanksgiving prep.
- 11/25/2011
- This is, hands-down, the best pumpkin pie I have ever tasted! I made one for our bake sale and it sold for $30!
- 11/23/2011
- Really good and easy pie. I made this last week then I made it today for thanksgiving tomorrow and for whatever reason it didn't set enough In the middle and I'm thinking its because I used regular milk because I didn't have evaporated..I baked it for plenty of time so Idk what happened.
- 11/22/2011
- I've made this twice now and it's turned out great both times. My family really enjoyed it. However for some reason it took me much longer than the suggested 30-45 minutes at 350 (after the 15 at 450), it took me about an hour. any idea what's up?
You're so smart to bake the pie until it's cooked through - rather than be a slave to the time! Happy Baking! Irene @ KAF
- 10/22/2011
- The preparation was easy. I've made many pumpkin pies before, but NEVER had I heard to let the filling rest at room temperature to allow the flavors for meld. The recipient of this pie said it was the best pumpkin pie he'd ever eaten in his entire life! Thanks KAF, for all of you awesome recipes. This one is definitely my new "go to" pumpkin pie recipe.
- 10/17/2011
- It tasted great! However, is there a way to avoid having to move the pie from the bottom rack to the middle rack? At 450 for 15 mins. it does not completely stiffen the filling so the slightest move can cause a little mess on the oven floor.
You can use a pizza peel to move the pie if you have one! ~Amy
- 10/15/2011
- The best pumpkin pie I have ever had. My husband noticed that it wasn't his "Mom's recipe" right way. After tasting the pie, he loved it. Even the kids loved it. It was all gone the first night. I will never make another recipe. Easy to make. Letting it rest overnight made a difference. Smooth and creamy.
- 10/11/2011
- I made this pumpkin pie filling and the flavours were phenomenal! I used the larger amounts of the spices and included the optional ones. I wish I had baked a pie, but instead, I had halved the recipe and baked little tarts. I also substituted the corn syrup with invert sugar and decreased the sugar by 1 T.
