Perfect Pumpkin Pie

This recipe proves that a delicious pumpkin pie doesn’t have to be complicated. You will achieve great results and a homemade taste with fresh pumpkin and making your own pie crust. The best part is that you can prepare it ahead of time and refrigerate or freeze it until you’re ready to serve. This recipe is perfect for those looking for a quick and easy solution for their pumpkin pie cravings.

This pumpkin pie recipe is a perfect blend of simplicity and deliciousness. Whether you opt for the convenience of canned pumpkin or venture into making your own pie crust, the result is a delightful treat that captures the essence of autumn. The baking tips and variations provided ensure that both novice and experienced bakers can create a show-stopping pumpkin pie for any occasion. Enjoy the warm, comforting flavors that make this dessert a timeless classic!

Vadim Rachok

Chef

Pumpkin Pie Ingredients

Dough:

• Butter: The butter adds richness and flavor to the dough and helps to give it a tender texture.
• Flour: Flour adds texture to the dough and blends the ingredients together.
• Sugar: Sugar sweetens the dough and balances the flavors in the pie.
• Eggs: Eggs help hold the dough together and add texture.
• Water: Water is added to the dough to give it the right consistency for rolling out and shaping.

Filling:

• Pumpkin: Pumpkin is the main ingredient in pumpkin pie, providing its distinctive flavor and texture.
• Condensed Milk: Condensed milk contributes to the rich, velvety texture of the filling and adds creaminess and sweetness.
• Chicken Eggs: Eggs help bind the filling together and provide structure during baking.
• Nutmeg, Ginger, Anise, Cinnamon: These spices add warmth and depth of flavor to the pie and enhance the natural sweetness of the pumpkin.
• Salt: Salt balances the sweetness of the other ingredients and enhances the overall flavor of the pie.
• Starch: Starch, such as cornstarch or flour, is used as a thickening agent for a proper filling set.
• Cream: Creams give the filling a rich and silky consistency, making for a smooth and decadent pie.

How to Make Pumpkin Pie?

1. First, slice the pumpkin and place it on a foil-lined baking sheet.
2. Then, add 2 anise stars and a cinnamon stick.
3. Wrap in foil and bake in the oven at 365 degrees F (180 degrees C) for 1 hour (or until pumpkin is completely soft).
4. To make the dough: Combine 2 tablespoons of sugar with the butter. Beat in a blender (use whisk attachment) until sugar melts. 
5. Add 1 egg and beat again until smooth. Then, add sifted flour and mix with a silicone spatula until smooth.
6. Add 1 ounce (30 g) of water and knead the dough until smooth, wrap in plastic wrap, and refrigerate for 30 minutes.
7. Take the pumpkin out of the oven and mix it with a blender until smooth. Then, add dry ginger, nutmeg, cream, condensed milk, 2 eggs, and starch. Next, add 0,04-0,07 ounces (1-2 g) of salt and blend again until homogeneous.
8. Dust the table with flour. Remove the dough from the refrigerator and roll it out with a rolling pin.
9. Place in a baking dish. Then, pierce the dough with a fork. Preheat the oven to 365 degrees F (180 degrees C) and bake the dough for 8 minutes.
10. Add the mass to the half-baked pie and bake for another 25-30 minutes.
11. When the pie is baked, remove it from the oven and let it cool for 1.5-2 hours.

Chef Recipe Tips:

• If the pie is too sweet for you, you can add 70 grams of orange juice and orange zest to the mixture. 
• When baking shortcrust pastry, we can make a parchment form and pour ordinary cereal or salt into it. This way, the dough will not leak and will bake evenly.

Do you need to blind-bake the pie crust?

Blind baking is a technique used to bake a pie crust, either partially or completely, without actually filling it. This method is typically used for pies that have a custard-based filling, such as pumpkin, which requires minimal oven time. Blind baking ensures that the crust is pre-baked and gives it a head start to prevent it from getting undercooked or soggy after adding the filling.

Some reviewers recommend pre-baking the pie crust before filling it with the ingredients, especially if you have made the crust from scratch. Whether you are using a store-bought or homemade pie crust, you can learn how to blind-bake it step-by-step. In case you are using a frozen pie crust, the package usually has instructions on how to blind-bake it.

Test Kitchen Tips

This pumpkin pie recipe is not only the best, but also the easiest one you will ever come across. The perfectly balanced combination of spices and creamy pumpkin filling is sure to delight your taste buds and make your holiday celebrations even more special. Whether you are a seasoned baker or a beginner, this recipe is guaranteed to be a crowd-pleaser and will have everyone asking for seconds.

1. If the filling for your pie has bubbles before baking, gently tap the pie on the counter to remove them.
2. It is essential to let the pumpkin pie cool completely before slicing it. Some people prefer to chill the pie in the fridge after letting it come to room temperature.
3. “For this perfect pumpkin pie, only homemade whipped cream will do.”

Fresh or Canned Pumpkin in Pumpkin Pie?

Note that this recipe calls for unflavored canned pumpkin, not pumpkin pie filling which is already spiced. If you plan to use the spices and sweeteners called for in this recipe, unflavored canned pumpkin is the way to go.

Although using canned pumpkins is not a bad idea, some people prefer the taste and contentment of using fresh pumpkins. If you are one of those individuals, you can use this recipe to create homemade pumpkin puree. A pumpkin weighing 1 ½ pounds will produce approximately 2 cups of mashed pumpkin, which is equivalent to a 15-ounce can of pumpkin puree.

Can You Use Pumpkin Pie Spice?

Several reviewers have suggested using ready-made pumpkin pie spice instead of the individual spices called for in the recipe. Pumpkin pie spice is a combination of ground cinnamon, ginger, allspice, nutmeg, and sometimes cloves and mace. One reviewer named Devin said, “I followed a suggestion that someone else had made and used 2 teaspoons of pumpkin pie spice and 2 teaspoons of ground cinnamon instead.” While some people prefer the taste of store-bought pumpkin pie spice, it ultimately comes down to personal preference and convenience.

Does Pumpkin Pie Need to Be Refrigerated?

Pumpkin pie is an “egg-rich pie” and needs to be stored in the refrigerator. It is important to let the pie cool down before refrigerating it, as this will give the filling time to set. Leaving the pie out at room temperature for more than 2 hours can cause bacteria growth, so make sure you refrigerate it within this time frame. You can store pumpkin pie in the refrigerator for up to three to four days. If you plan to make it in advance, it is recommended to make it one to two days before serving and refrigerate it. This way, you can still enjoy the leftovers for a couple of days.

Can You Freeze Pumpkin Pie?

Custard-based pies can be frozen very well, which means you can prepare pumpkin pie in advance and freeze it for up to one month before serving (great for stress-free holidays). If you choose to do this, it is recommended that you bake your pie in an aluminum pie pan.

After baking your pumpkin pie, you need to let it cool down completely before freezing it. Once it’s cooled, wrap it with multiple layers of plastic wrap, and then add another layer of aluminum foil. You can store the pie in the freezer for up to a month. When you want to serve it, take the pie out of the freezer and remove the aluminum foil. Allow the pie to defrost overnight in the refrigerator before serving.

How to Make Whipped Cream for Pumpkin Pie

When dealing with a cracked pie, homemade or store-bought whipped cream with a sprinkle of cinnamon can be used to cover the imperfections. To make whipped cream for pumpkin pie, simply beat heavy whipping cream, confectioners’ sugar, and vanilla extract until soft peaks are formed. For quicker results, chill the bowl and beaters beforehand. Be careful not to over-whip the cream, as it can turn to butter. Before serving, scoop the cream onto the pumpkin pie slices once it has been whipped to the desired consistency. Leftover whipped cream can be refrigerated for up to 2 days.