Best Pumpkin Pie Ever - Classic Thanksgiving Pumpkin Pie - Ultimate Thanksgiving Pies
Learn how to make the best Pumpkin Pie Ever! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe!
Chef John's Pumpkin Pie is part of the Ultimate Thanksgiving Pie playlist
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Perfect Pumpkin Pie Made Easily From Scratch
An easy pumpkin pie recipe, made completely from scratch! This pumpkin pie recipe uses heavy cream instead of canned milk, resulting in a luscious (and not-too-sweet!) dessert your family will love. Scroll down to watch the how-to video!
Recipe:
Ingredients
1 Pie dough (click link for my homemade recipe)
15 oz canned pumpkin puree (make sure you use pure pumpkin puree made with 100% pumpkin, not “pumpkin pie filling) (425g)
¾ cup light brown sugar, firmly packed (150g)
1 ½ teaspoons vanilla extract
1 ¾ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon table salt
3 large eggs, lightly beaten (room temperature preferred)
1 cup heavy cream (236ml)
Homemade whipped cream (for serving, optional)
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9-10” pie plate (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
Pie Crust
00:27 Prepare and chill pie dough according to recipe instructions.
00:35 Roll out chilled pie dough into a 12” circle on a clean, well-floured surface and then arrange into a 9” (22cm) or 9.5” (24cm) pie plate, crimping or fluting the edges of the crust. Place pie plate in the freezer and preheat oven to 375F (190C).
01:09 Once oven is preheated, place pie plate on a baking rack (to make it easier to transfer in and out of the oven) and line with parchment paper (I like to crumple my parchment paper first -- when it’s wrinkly it’s easier to arrange in the pie plate) and then fill with pie weights. Transfer to the center rack of 375F (190C) preheated oven and bake for 15 minutes.
01:28 After 15 minutes, carefully remove pie plate and carefully remove parchment paper and pie weights. Pierce the bottom of the pie plate repeatedly with a fork and then return to the oven (without paper or weights) and bake 10-12 minutes or until the sides are beginning to turn light golden brown. While pie crust is baking, prepare your pumpkin pie filling.
Pumpkin Pie Filling
01:56 Combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl and stir until completely combined.
03:15 Add lightly beaten eggs, one at a time, stirring until just-combined after each addition (eggs should be completely incorporated, but stir by hand (not with an electric mixer) and don’t over-beat the mixture).
04:11 Gently stir in heavy cream until completely combined and batter is smooth and uniform.
Assembly
04:36 Once pie crust has finished baking, remove from the oven and reduce oven temperature to 325F (165C).
04:50 Pour filling into warm pie crust and return to the center rack of 325F (165C) oven. Bake for 55-60 minutes or until center is set or almost completely set (a small amount of wobble in the very center is fine!). Depending on how your oven bakes, you may wish to check your pie halfway through baking and keep an eye on the edges of the pie crust. If they begin to turn too dark, simply tend with a bit of aluminum foil. You may also test if the pie is done by inserting a sharp knife in the center of the pie, if it comes out clean it is done baking!).
06:28 Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving (ideally topped with homemade whipped cream!).
Notes
Storing
Store, covered, in the refrigerator, for up to 2-3 days. This recipe may also be frozen for a month, but I recommend cooling completely and chilling before freezing.
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No CRACKS, ultra SMOOTH...the creamy pumpkin pie recipe that WORKS every time | Marion's Kitchen
I've tested all the pumpkin pie recipes so that you don't have to. And this version I've created is the creamiest, the lightest and the most epic!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Sheet Pan Pumpkin Pie | Food Network Canada Recipes
Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. Pie doesn't have to be difficult with these easy slab recipe.
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Buttery Deep Dish Pumpkin Pie Recipe
Pumpkin pie is a classic for a reason, but even the most tried and true recipes can get boring after a while. Switch things up with this buttery deep dish pumpkin pie recipe, which comes adorned with an irresistible caramel streusel topping.
#pumpkin #dessert #recipes
Easy Deep Dish Pumpkin Pie and Baked Pumpkin Pudding | Bake with me! | Thanksgiving #pumpkindessert
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**Refer to video for ingredients and step-by-step instructions**
Easy Deep Dish Pumpkin Pie
(1 pie recipe)
3/4 granulated sugar
1/2 tsp salt
1 tsp cinnamon
2 tsp pumpkin pie spice
2 eggs
1 (15 oz) can pure packed pumpkin
1 (12 oz) can evaporated milk
1 9 deep dish pie crust
(if you don't have pumpkin pie spice, you can use 1/2 tsp ground ginger and 1/4 tsp ground cloves)
Baked Pumpkin Pudding Recipe
2 cups packed pumpkin
1 cup sugar
1 TBSP softened butter
2 eggs
1/3 cup whole milk
pinch of salt
1-1/2 cups all purpose flour
1/2 tsp soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp pumpkin pie spice
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