For a great pumpkin pie, try these tips you don’t see on the back of the can:
1. Blind bake the pie crust – or you will get a soggy crust on the bottom instead of… well, crust!
2. Try to use fresh spices – nutmeg keeps much longer whole anyway
3. Grab a pie shield – it’ll save you hundreds of headaches messing with foil. I got mine for $5 at Bed Bath and Beyond
4. Mixing the filling the day before saves on time the next day and it helps enhance the flavor.
1/2 cup sugar
1/2 cup brown sugar
1 Tbs. flour
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. freshly ground black pepper (Yep! That’s Right!)
3 eggs, beaten
2 cups (15 oz.) pumpkin puree
1 1/4 cups evaporated milk
1 pie crust
1. In a large bowl (I like the Classic Batter Bowl since it has a spout and lid), mix together all the filling ingredients. Cover and let it sit in the refridgerater overnight.
2. The next day, preheat the oven to 400 degrees. Spray cooking spray into the pie pan. Place your pie crust on the pie pan. Flute the edges. Prick the dough all over with a fork and place in the fridge for 15 minutes.
3. Next, place a piece of parchment paper or foil onto the crust carefully and then fill it with dry beans (or uncooked rice, uncooked barley or pie weights). Place your pie shield on the crust edges. Bake about 10-15 minutes, or until lightly golden brown. Cool completely.
4. With the oven at 350 degrees. Pour the pumpkin filling into the crust and bake for 45-55 minutes. Mine was pretty jiggly at 45 minutes, but my oven is weird sometimes too. The filling will be wobbly, but not watery. Remove from oven and let the pie cool for at least 2 hours. (Caution not to overbake the pie as the proteins in the eggs will tighten and cause the pie to crack.)
You CAN do without putting the filling in the fridge overnight. It won’t hurt the pie. It just might not taste as great.
You CAN just put the filling in the unbaked pie crust. You don’t need to blind bake to get a finished product. The bottom just ends up a little soggy, but most pumpkin pies I have eaten do.
The Best Pumpkin Pie with Homemade Whipped Cream
This pumpkin pie is incredible. The secret is in the sweetened condensed milk – it makes for a really nice consistency, and it enhances the flavors of the cinnamon, nutmeg, and ginger.
I first came across this recipe last winter. I will never try another recipe for pumpkin pie again, because this one really is the absolute best. This pie taste delicious when it is warm or cold, and it is great with or without whipped cream. But since whipped cream makes everything better, I usually opt for a piece topped with whipped cream. If you have never had homemade whipped cream, you are missing out. Once you have it, you probably will never buy store-bought whipped cream again.
Recipe for the Best Pumpkin Pie with Homemade Whipped Cream
For the pie crust
1 1/4 cups of all-purpose flour
1 Tbsp. of granulated sugar
1/4 tsp. of kosher salt
1 stick of very cold butter, chopped into small chunks
3 – 4 Tbsp. of ice-cold water
Place the flour, salt, and sugar into the bowl of a food processor fitted with a metal blade. Pulse briefly to just combine. Add in the very cold pieces of butter. Pulse several times until the mixture resembles coarse crumbs (about the size of peas). With the food processor running, slowly pour a tablespoon of the water through the feed tube. Continue to pour in more water, a tablespoon at a time. After you have poured in 3 tablespoons of water, add in the fourth tablespoon if the dough has not yet left the sides of the bowl. Allow the food processor to keep running until the dough completely leaves the sides of the bowl and forms into a ball. Carefully remove the dough from the food processor and wrap in saran wrap or seal in a plastic bag. Put into the refrigerator for 45 minutes.
For the pumpkin pie filling
1 14-ounce can of pumpkin
1 14-ounce can of sweetened condensed milk
2 eggs, beaten with a fork
1/2 cup of light brown sugar, packed
2 Tbsp. of granulated sugar
1 1/2 tsp. of ground cinnamon
1/2 tsp. of ground ginger
1/2 tsp. of ground nutmeg
1/2 tsp. of salt
1/4 tsp. of ground cloves
1/8 tsp. of vanilla extract
Place all of the ingredients into a large mixing bowl. Beat the ingredients together with an electric hand mixer set on medium speed for two minutes.
For assembly and cooking
Preheat the oven to 425 degrees.
Take the dough out of the fridge. Place it into a 9 to 10-inch pie pan. Use your hands to firmly press and work the dough so it is evenly distributed onto the bottom and the sides of the pan. Pour the pumpkin pie filling mixture into the pan. Place the pie pan into the oven and cook for 15 minutes. After 15 minutes, lower the oven temperature to 350 degrees. Cook for another 45 – 50 minutes. Cool the pie on a cooling rack for at least 20 minutes before serving. Makes 8 – 12 servings.
Recipe for Whipped Cream
1 cup of heavy whipping cream (chilled)
1 Tbsp. of confectioners sugar (powdered sugar)
Place a medium to large metal mixing bowl and the whisk attachment for an electric hand mixer into the freezer. Let chill for about 10 minutes. Once chilled, pour the cup of heavy whipping cream into the bowl. Attach the chilled whisk to the electric hand mixer. Beat the cream on high speed for about one to two minutes, then add in the powdered sugar. Continue to beat on high speed for several minutes, or until the cream starts to form soft peaks. This recipe makes enough whipped cream to serve on each piece of pie (or at least it should)!
Caramel Pumpkin Pie
1) When making the caramel, don’t let it get very dark no matter what the instructions make you think!
2) Make sure the cream is room temperature before pouring it into the caramel. The clumps will melt out, but mine didn’t. I picked them out. It was easier the first time when I used warmer cream.
3) Don’t partially bake the crust. It takes a lot longer and it gets pretty dark–even with foil.
4) Both times I had to bake the pie about 20 minutes longer than directed.
5) After reading several posts by other TWD members, I have to add this tip: consider use the cider– especially if you don’t like “boozy” desserts as one baker put it (that made me chuckle). I never use alcohol so I automatically used the cider. I honestly don’t know what kind of effect 2T of rum would have on the pie, but it sounds like it may be overpowering.Thanks for baking along! I hope you all enjoyed it. For those of you who will soon be celebrating T-day, I hope you found something interesting, new, and worthy of your Thanksgiving dinner!First time with streusel:
Second time without streusel:
1-9 inch single crust made with Good
for Almost Everything Pie Dough
partially baked and cooled
1 cup sugar
3/4 cup heavy cream
2 T dark rum, cognac or
2 T unsalted butter, cut
into 4 pieces
1 cup cunned unsweetened pumpkin
1 1/4 t ground cinnamon
3/4 t ground ginger
Pinch of freshly grated nutmeg
Tiny pinch of ground allspice
Pinch of salt
1 1/2 t pure vanilla extract
2 large eggs
Lightly sweetened whipped cream, for serving
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Place the pie plate on a baking sheet lined with parchment or a silicone mat.
Sprinkle 1/2 cup of the sugar evenly over the bottom of a large nonstick skillet.
Place the skillet over medium-high heat and, staying close by, cook until the sugar melts and starts to color. Once you see a little color, gently swirl the skillet so that the sugar colors evenly. Cook the sugar, without stirring, until it turns deep amber–almost mahogany. The sugar will bubble up and foam and soon it will start to smoke. It is very dramatic, and it might make you think you’ve gone too far, but you want a dark (though not burned black) color; the darker the sugar, the fuller the flavor.
My advice: don’t let it get dramatic.
When the bubbles have gone from foamy to big and fat, you will probably have reached the right color. To check the color, drop a bit of the caramelized sugar on a white plate.
Lower the heat to medium, stand back and pour the cream into the skillet. The sugar will bubble and hiss and, if the cream was cold, it may even clump. Just continue to cook, stirring and it will even out. Add the cider and butter and cook just until the caramel is smooth. pour the caramel into a heatproof pitcher or bowl and cool it for about 15 minutes.
Working with a whisk in a large bowl, beat the pumpkin to break it up and smooth it. Add the remaining 1/2 cup sugar and beat to blend. Whisk in the spices, salt vanilla and eggs, beating until the mixture is smooth. Whisk in the caramel. Rap the bowl against the counter a few times to de-bubble the filling, then pour the filling into the crust.
Bake for 45 to 50 minutes, or until the filling is puffed and set–tap the pan gently and the filling won’t jiggle. A thin knife inserted into the center of the pie will come out clean. it will also leave a gash in the filling, but you’ll be covering it with whipped cream.
Transfer the pie to a rack and cool to room temperature, or cool and refrigerate (see Serving). When you are ready to serve, spread the lightly whipped cream over the top of the pie. If you’d like a dressier look, whip the cream until it is firm, put it into a piping bag fitted with a star tip and pipe rosettes over the surface of the pie. Alternatively, you can pipe the cream in a lattice pattern.
GRAIN-FREE AND DAIRY-FREE PUMPKIN PIE (SCD, PALEO)
I can eat eggs again! Just in time too, as I couldn’t come up with a pumpkin pie I liked without the use of eggs.
The crust on this pie is really simple to make and just presses in to the pie plate instead of having to roll anything out. You can use canned pumpkin or fresh pumpkin for the filling. It tastes amazing with coconut whipped cream.
This pie can be Paleo and SCD friendly if you use honey instead of maple syrup, but I prefer the taste of maple and pumpkin together.
|Ingredients (serves 6-8)For the crust1 1/2 cup almond flour3/4 cup whole pecans
1 tablespoon coconut oil
2 tablespoons honey1 egg
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground gingerFor the filling
1 15 ounce can pumpkin puree (or about 2 cups fresh)
1/2 cup almond milk
3 eggs + 1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon lemon zest
1/2 cup grade B maple syrup (honey for SCD)
Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
Whisk all of the ingredients together in a bowl. Pour the filling into a frozen pie crust.
Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
Refrigerate until chilled, then serve with coconut whipped cream on top.
Pumpkin Custard Pie
- Preheat oven to 325 degrees F.
- Heat cream in a small, heavy saucepan. Warm thoroughly but do not simmer. Remove from heat and stir gradually into beaten eggs.
- Add Maple Pumpkin Butter and mix well.
- Pour custard into pre-baked pie shell.
- Bake approximately 40-50 minutes or until custard is set. An inserted knife or toothpick will come out clean.
- Cool before serving.