How To make The Ultimate Pumpkin Pie

How to Make an Easy Pumpkin Pie - The Easiest Way

You've already cooked a homemade Thanksgiving dinner, so don't wimp out and buy a supermarket pumpkin pie. Our Easy Pumpkin Pie recipe can be made the day before, doesn't require a rolling pin, and has a filling that can be prepared in minutes.

Want to make this? Here is the recipe! -

The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!

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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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Professional Baker Teaches You How To Make PUMPKIN PIE!

Thanksgiving is near and you need a showstopper of a dessert to really impress your guests! Anna Olsen has the best one ever with this amazing Pumpkin Pie Recipe. Check out the recipe below and let us know in the comments how your Pumpkin Pie turned out!

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Ingredients

Crust

¾ cup whole wheat flour (all-purpose)
¾ cup cake and pastry flour
1 Tbsp sugar
½ tsp salt
10 Tbsp unsalted butter, cut into pieces and then frozen for 10 minutes
1 large egg yolk
3 Tbsp cold water
1 Tbsp lemon juice

Filling

2 cup pumpkin puree
½ cup packed light brown sugar
3 large eggs
¾ cup evaporated milk
1 ½ tsp finely grated fresh ginger
¾ tsp ground cinnamon
⅒ tsp ground cloves
⅒ tsp salt
1 egg whisked with 2 tbsp water, for brushing

Directions

Crust Filling Assembly

1. Pulse the flours, sugar and salt to combine in a food processor (or the dough can be prepared by hand or using a stand mixer fitted with the paddle attachment). Add the butter and pulse it in quick pulses until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in).

2. Stir the egg yolk, water and lemon juice together and add this to the dough all at once, pulsing until the dough barely comes together (it should look like a crumble dough). Shape the dough into a disc by hand, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.

3. On a lightly floured work surface, roll out the dough to just under a ¼ inch thick. Lightly dust a 9-inch pie plate (do not grease) and line the plate with the pastry, Trim the pastry off right to the edge of the pie plate and press it down gently to secure. Reserve any remaining dough for trim and chill it and the pie shell while preparing the filling.

4. Preheat the oven to 400 F.

5. Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the evaporated milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell.

6. To create the trim, roll out the remaining pie dough into a long rectangle and cut into strips about 1/3-inch wide. Braid three strips together, gently pulling the dough a little to stretch it as you braid it. You may have to make a few braids to cover the complete edge of the pie. Lightly brush the edge of the pie dough and place the braided dough overtop, lightly pressing. Brush the braid(s) with eggwash.

7. Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving.

8. The pie is best served chilled, and can be stored, refrigerated, for up to 2 days.

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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.

Pumpkin Pie From Scratch | The best pumpkin pie recipe!

Homemade Pumpkin Pie is one of the most popular holiday season desserts. Turn this pumpkin pie recipe into a family favorite!

Don't forget to check out my homemade pie crust tutorial video, too!


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Baking a Perfect Pumpkin Pie

Account for carry over baking by taking the pie out of the oven when the center wobbles just slightly. Once the pie completely cools, the filling will be silky smooth and perfectly set.

Larger pumpkin pies may also crack when over baked