Favorite Pumpkin Pie Recipes

THE GREAT PUMPKIN PIE RECIPE

Steps:

• 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 has 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 at room temperature or in the refrigerator. You'll have extra, but they're great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
• Make the pie crust through step 5 according to my directions, tips, and pictures in my pie crust recipe. Or use store-bought.
• 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.
• Preheat oven to 375°F (190°C).
• Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. 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 a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
• Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. 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 pie crust 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 (see note). 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 5 days.

PERFECT PUMPKIN PIE

Steps:

• Preheat the oven to 375°F and set an oven rack in the middle position.
• If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
• If using a frozen crust: Follow the instructions for blind-baking on the package.
• After blind-baking the crust, reduce the oven temperature to 325°F.
• Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
• Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
• Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
• Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

FRESH PUMPKIN PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.

HOMEMADE FRESH PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
• In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

PERFECT PUMPKIN PIE

Steps:

• On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
• Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
• In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
• Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

FAMILY-FAVORITE PUMPKIN PIE

Steps:

• Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
• Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
• Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
• Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
• Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
• Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
• Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.

BEST PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix together the pumpkin, sugar, salt, cinnamon, ginger, cloves and nutmeg. Blend in the eggs, milk and evaporated milk. Pour the mixture into the pie crust.
• Bake in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean. Cool on a metal rack before serving.

PUMPKIN PIE

Steps:

• For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans.
• Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry.
• For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined.
• Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate.
• For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.