Pumpkin Pie

Posted in baking, dessert, food, home cooking at 1:09 am by wingerz

pumpkin pie

In a Thanksgiving mood, I baked three of these and took them to work. I haven’t eaten all that much pumpkin pie but I thought this was pretty good – almost a pumpkin custard pie. Would probably make them again, especially since I still have one can of pumpkin in my pantry.

This is a pretty fool-proof recipe. Only thing I would have done differently is to give the crust a few more minutes to brown.

Pumpkin Pie
from Cook’s Illustrated

1. Prep a single pie crust (all-butter, vodka), fluting the edges. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

2. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

3. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.


  1. Jess said,

    December 15, 2009 at 10:17 pm

    i love pumpkin pie! it’s the best pie ever. i made one with molasses last year with this bottle of molasses that has been sitting in my cupboard feeling neglected …

  2. ~wingerz » Pecan Pie said,

    December 31, 2009 at 1:16 pm

    […] Prep a pie crust like the one for the pumpkin pie. 2. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. […]

  3. Jefferson said,

    January 2, 2010 at 3:52 pm

    If you haven’t yet, you should definitely try pumpkin pie from a real pumpkin. We use a recipe called So Easy Pumpkin Pie(the recipe that often comes on a sticker with the pumpkin =) ). It’s a fair amount more effort scraping out the strings and such, but I don’t think we can ever go back to canned filling now :/

    So Easy Pumpkin Pie

    1 1/3C smooth pumpkin
    1 1/3C sweet condensed milk (14 oz can)
    1 egg
    1 1/4 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp ginger
    1/4 tsp cloves
    1C hot water

    Cut pumpkin in half w/o stem. Scoop out seeds and string. Place cut down on foil lined baking sheets. Cover with foi. Bake 350 degrees until tender-1 1/2 hours. Cool. Scoop out flesh and mash w/ potato masher or food processor until smooth. Drain if too watery. Beat together just until smooth; 1 1/3 C smooth pumpkin, 1 1/3C sweet condensed milk, 1 egg, 1 1/4 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves, 1 c hot water. Pour into 9″ pie shell. Bake @ 375 degrees 55 to 65 minutes. (Center will still move slightly.) Cool and enjoy. (Mashed pumpkin will hold 5 days in refrigerator)

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