The Great Pumpkin Pie Recipe
Try this The Great Pumpkin Pie recipe, or contribute your own.
Try this The Great Pumpkin Pie recipe, or contribute your own.
- 1/2 teaspoon salt
- 3 large eggs
- 1/8 teaspoon fresh ground pepper
- egg wash: 1 large egg beaten with 1 tablespoon mil
- 1 cup (240ml) heavy cream
- 1 and 1/2 teaspoons ground cinnamon
- 1 tablespoon (15g) cornstarch
- 1/2 teaspoon ground ginger3
- 1/8 teaspoon ground cloves3
- 1/4 cup (60ml) milk (i use 1% - any is fine)
- homemade pie crust (full recipe makes 2 crusts: 1 1 for leaf decor)
- one 15oz can (about 2 cups 450g) pumpkin puree2
- 1 and 1/4 cups (250g) packed light or dark brown sug
- 1/4 teaspoon ground or freshly grated nutmeg3
- Carbohydrate 0.308750026042256 g
- Cholesterol 158.625 mg
- Fat 3.72850601889983 g
- Fiber 0.00817776099552197 g
- Protein 4.7208791125623 g
- Saturated Fat 1.16242742285946 g
- Serving Size 1 1 -10 servings; 1 cup sugared cranberrie (38g)
- Sodium 52.5135781692001 mg
- Sugar 0.300572265046734 g
- Trans Fat 0.625168203265637 g
- Calories 54 calories
Step-by-step
- For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours.
- Make the pie crust through step 5 according to my directions, tips, and pictures. Or use store-bought.
- For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
- Preheat oven to 375degreesF (190degreesC).
- Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with egg wash mixture.
- Using pie weights, pre-bake the crust for 10 minutes.
- Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you'd like.)
- Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
- Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.
- Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries - they're tasty for snacking.
- Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.
- Make ahead tip: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. You'll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It's awesome. Cover and refrigerate overnight.
The Great Pumpkin Pie: A Classic Comfort Food
Autumn has always been my favorite time of year. The crisp air, the changing leaves, and of course, the delicious flavors of the season. There's nothing quite like the warm, comforting aroma of pumpkin pie wafting through the kitchen, a true testament to the season's bounty. This year, I decided to tackle the classic pumpkin pie recipe, not just any recipe, but one that I've perfected over the years. My pumpkin pie is more than just a dessert; it's a tradition, a centerpiece of our family gatherings, and a taste of home that brings a smile to everyone's face.
The journey of creating this perfect pumpkin pie has been an adventure in itself. I remember my first attempt – a disaster! The crust was tough, the filling was watery, and the overall result was far from the picture-perfect pie I envisioned. But I persisted, learning from my mistakes, experimenting with different ingredients, and refining my techniques. Each failed attempt brought me closer to achieving the ultimate pumpkin pie, a pie worthy of sharing with loved ones, and I must say, I'm extremely proud of the result!
One key to my success was the sugared cranberries. The process of making them is simple enough, but the result elevates the presentation of the pie to a whole new level. The vibrant red cranberries provide a beautiful contrast to the warm, golden hue of the pumpkin filling, making it a visually appealing dessert. It's these little details that transform a good pie into a truly exceptional one. Beyond the aesthetics, the sugared cranberries offer a delightful sweet and tart contrast to the creamy sweetness of the pie itself.
But this recipe is about more than just the cranberries. It's about the perfect balance of spices – cinnamon, ginger, nutmeg, and clove – dancing together in perfect harmony to create a symphony of warm, autumnal flavors. The creamy texture of the filling, the delicate crunch of the crust, and the touch of sweetness from the brown sugar all work together to create an unforgettable culinary experience.
Creating this pie is a labor of love, a process I cherish. The meticulous preparation, the careful baking, and the anticipation of that first slice – it's all part of the magic. The scent alone fills the kitchen with warmth and comfort, promising a delicious reward for all the effort. And the best part? It's a recipe that can be adapted and customized to your own preferences. You can adjust the spice levels, add your own unique touches, and make it your own. But I promise you, starting with this recipe will give you a perfect base to build upon.
I hope you enjoy making this recipe as much as I do. It’s a dish that's perfect for sharing, a reminder of the simpler things in life, the taste of home, and the joy of creating something beautiful and delicious. So, gather your ingredients, put on some cozy music, and let the aroma of pumpkin pie fill your kitchen. This is more than a recipe; it's an experience, a tradition, a story waiting to be told. Enjoy! And don't forget to share your creations with me. I'd love to see your own perfect pumpkin pies!
Ingredients:
- 1/2 teaspoon salt
- 3 large eggs
- 1/8 teaspoon fresh ground pepper
- egg wash: 1 large egg beaten with 1 tablespoon milk
- 1 cup (240ml) heavy cream
- 1 and 1/2 teaspoons ground cinnamon
- 1 tablespoon (15g) cornstarch
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup (60ml) milk (I use 1% - any is fine)
- homemade pie crust (full recipe makes 2 crusts: 1 for the pie, 1 for leaf decor)
- one 15oz can (about 2 cups 450g) pumpkin puree
- 1 and 1/4 cups (250g) packed light or dark brown sugar
- 1/4 teaspoon ground or freshly grated nutmeg
