Easy Pumpkin Pie Recipe
Classic Pumpkin Pie
Pumpkin pie is one of my favorite desserts to bake during the holiday season. It is smooth and creamy, gently spiced with cinnamon, ginger, nutmeg, and cloves, and surprisingly simple to prepare.
During the holidays, the kitchen is usually busy enough already, so I like recipes that are dependable and uncomplicated.
For the crust, I use the same pastry dough that I use for my sugar pie and chocolate tart. The main difference is that I partially blind-bake the crust before adding the pumpkin filling. Because pumpkin pie has a moist custard filling, this gives the pastry a head start and helps prevent a soggy bottom.
Fresh pumpkin can certainly be used. Simply roast or steam the pumpkin until tender, then purée it until smooth. During the busy holiday season, however, I usually reach for canned pumpkin purée and evaporated milk. Sometimes convenience deserves a seat at the holiday table too.
Supplies:
Blender or emersion blender
Mixing bowl medium size or stand mixer
Food processor
Spatula
Rolling pin
Scale
Pie tart mold
Pie tin
Yield:
2 pies
Ingredients:
One Recipe pie crust: Sugar Crust/Sweet Dough
Pumpkin Pie Custard Filling
Yield: Enough for one 9-inch pie
Ingredients
375g pumpkin purée
1 can (354ml) evaporated milk
150g brown sugar
30g corn syrup
2 large eggs
15g (1 tbsp) all-purpose or pastry flour
1 tsp ground cinnamon
1 tsp ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
Steps:
Method 1 — By Hand
Preheat the oven to 350°F (180°C).
Combine the dry ingredients. In a large bowl, whisk together the brown sugar, flour, cinnamon, ginger, nutmeg, and cloves.
Combine the wet ingredients. In a separate bowl, lightly whisk the eggs. Add the pumpkin purée, corn syrup, and evaporated milk. Whisk until smooth.
Combine. Gradually whisk the dry ingredients into the pumpkin mixture until completely smooth and evenly combined.
Fill the crust. Pour the custard into the prepared, partially baked pie crust.
Bake for 45–55 minutes, or until the edges are set but the center still has a gentle wobble.
Cool completely before slicing. The custard will continue to set as it cools.
Method 2 — Food Processor
For busy holiday baking, this is my favorite quick method.
Preheat the oven to 350°F (180°C).
Place the pumpkin purée, evaporated milk, brown sugar, corn syrup, eggs, flour, cinnamon, ginger, nutmeg, and cloves into the food processor.
Process for 30–60 seconds, just until completely smooth. Scrape down the sides if necessary.
Pour the filling into the prepared, partially baked pie crust.
Bake for 45–55 minutes, until the edges are set and the center still has a slight wobble.
Allow the pie to cool completely before slicing.
Baking Note
Don't overbake the custard. I would change your original toothpick instruction. Pumpkin pie isn't a cake, so you don't need to wait for a toothpick to come out completely clean. The center should still have a gentle wobble when you remove it from the oven.
Use pumpkin purée, not pumpkin pie filling. Canned pumpkin pie filling is already sweetened and seasoned, which would change your recipe.
Cool completely before slicing. Cutting while the custard is still warm can give you a beautiful holiday serving of pumpkin landslide.
Fresh or canned pumpkin both work. Fresh pumpkin gives you control over the flavor, while canned purée is wonderfully convenient and consistent during a busy holiday season.
A Little Holiday Note
For me, pumpkin pie is one of those desserts that signals the beginning of the holiday season. Once the warm aroma of cinnamon, ginger, and pumpkin starts filling the kitchen, you know the holidays have arrived.
It doesn't need complicated decoration or elaborate techniques. A flaky crust, creamy filling, warm spices, and a spoonful of whipped cream are enough.
And sometimes simple really is the best part of holiday baking.
