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
- 1 cup (240ml) heavy cream
- 1 and 1/2 teaspoons ground cinnamon
- homemade pie crustâ (full recipe makes 2 crusts: 1 1 for leaf decor)
- 2 cups (15oz can 450g) pumpkin puree1
- 1 and 1/4 cups (250g) packed dark brown sugar2
- 1 tablespoon (15g) cornstarch
- 1/2 teaspoon ground ginger3
- 1/4 teaspoonâ groundâ or freshly grated nutmeg3
- 1/8 teaspoon ground cloves3
- 1/4 cup (60ml) milk (i use 1% - any is fine)
- 1 large egg beaten with 1 teaspoon milk for brushing
- 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
- 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.
- 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 and visuals.
- For the 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 350F degrees.
- Make the pie crust leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn't matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake for 10 minutes or until lightly browned. Remove and set aside to cool.
- Turn oven up to 375F degrees. The pie will bake at 375F.
- Roll out the chilled pie crust: Remove second pie dough from the refrigerator. On the same floured work surface, turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch deep dish pie (one that is 1.5 - 2 inches deep). 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 beaten egg/milk mixture.
- Using pie weights, pre-bake the crust for 10 minutes.
- Pour pumpkin pie filling into the warm pre-baked crust. If you did not use a deep dish pie pan, you will have too much filling. 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 piecrust 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. 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.
- As mentioned in step 1, the filling can be made the night before.
- Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using.
My Great Pumpkin Pie Adventure: A Recipe for Success (and maybe a little chaos)
The aroma of pumpkin pie baking is, to me, the quintessential smell of autumn. It’s a scent that conjures up images of cozy evenings, family gatherings, and the satisfying warmth of a perfectly spiced slice. This year, my pumpkin pie journey was more of an adventure than usual. It started, as many culinary adventures do, with a simple desire: to bake the perfect pie. Not just any pumpkin pie, mind you, but the Great Pumpkin Pie – a pie so magnificent, so flawlessly executed, that it would become the stuff of family legend.
I've always loved baking. It’s a creative outlet, a chance to experiment with flavors and textures, and ultimately, a way to share something delicious with the people I love. But this year, I decided to step outside my comfort zone. I opted for a recipe that called for making sugared cranberries – a beautiful and festive garnish – and decided to use homemade pie crust for an extra level of indulgence. This wasn't just about baking a pie; it was about creating a culinary experience.
The process began the night before, a testament to the fact that even the most experienced bakers sometimes need to employ a little strategic planning. The sugared cranberries needed time to soak up the sweet syrup, transforming them into glistening jewels. The pie crust, needing to chill thoroughly, was patiently nestled in the fridge. My kitchen resembled a bustling, yet organized, culinary workshop. Each step, from rolling out the dough to carefully arranging the cranberry decorations, was a testament to my patience and attention to detail.
The next day, I found myself immersed in the comforting rhythm of baking. The kitchen filled with the fragrant blend of pumpkin spice, cinnamon, and nutmeg. The process was a meditative one; whisking the filling, feeling the texture under the whisk, and carefully placing the pie crust into the pan were all steps to the ultimate reward. There's a certain satisfaction in creating something from scratch, in taking simple ingredients and transforming them into something special.
Baking a pie isn't just about following a recipe; it's about understanding the ingredients, sensing when the dough is just right, and feeling the warmth of the oven radiating its comforting energy. It's about the subtle art of patience; allowing the pie to cool completely, resisting the temptation to cut into it before its time, ensuring the filling achieves that perfect set.
The final result? A magnificent pumpkin pie, boasting a perfectly golden crust, a creamy filling bursting with autumnal flavors, and adorned with the shimmering beauty of sugared cranberries. The taste was beyond words; the perfect blend of sweet and spicy, creamy and comforting. It was a testament to the power of patience, precision, and the simple joy of baking. This wasn't just a pie; it was a celebration of the season, a testament to the art of baking, and a delicious memory I’ll cherish for years to come.
More than just a recipe, this is a story about embracing the unexpected, finding joy in the process, and savoring the sweet rewards of a labor of love. The Great Pumpkin Pie isn't merely a dessert; it's an experience, a taste of autumn, and a warm hug in a pie crust.
So, gather your ingredients, embrace the adventure, and create your own Great Pumpkin Pie. The journey may be filled with unexpected twists and turns, but the end result is well worth the effort. Happy baking!
