Forktionary

25 Pumpkin Pie Recipe

Unleash your inner baker with this exceptional pumpkin pie recipe! Our unique baking method ensures a flawlessly crisp crust, complementing a subtly spiced pumpkin filling that's not overly sweet. This isn't your grandma's pumpkin pie – it's an elevated experience that's guaranteed to impress. Discover the secret to a perfectly balanced pie, with a crust that's as delightful as the creamy, spiced filling. Get ready to wow your friends and family!

Prep Time 25 mins
Cook Time 80 mins
Calories 350 kcal
Protein 12g
Rating 4.1 (30 Reviews)
25 Pumpkin Pie 76

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 25 Pumpkin Pie

  • 2 (9 inch) Pie Crusts
  • 1 Egg White
  • 1 (15 ounce) can Pumpkin Puree
  • Dark Brown Sugar
  • ½ teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • Nutmeg
  • ¼ teaspoon Ground Cloves
  • ¼ teaspoon Salt
  • 1 cup Heavy Cream
  • ½ cup Milk
  • 2 large Eggs
  • ¾ cup granulated sugar
  • 2 teaspoons pumpkin pie spice

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How to Make 25 Pumpkin Pie

  1. Preheat oven to 400°F (200°C). Adjust oven rack to the lowest position.
  2. Prepare your favorite pie crust and blind bake according to package instructions or your preferred method. Bake for 15 minutes.
  3. Remove the pie crust from the oven. Carefully remove any parchment paper used for blind baking. Prick any air bubbles in the crust with a fork. Return to the oven and bake for another 8-10 minutes, or until the bottom just begins to lightly brown.
  4. Remove crust from oven and immediately brush lightly with egg white while still hot.
  5. In a food processor fitted with a steel blade, combine pumpkin puree (15 oz), granulated sugar (¾ cup), pumpkin pie spice (2 tsp), ground cinnamon (1 tsp), ground ginger (½ tsp), ground cloves (¼ tsp), and salt (¼ tsp). Process for 1 minute until well combined.
  6. Transfer the pumpkin mixture to a 3-quart heavy saucepan.
  7. Over medium-high heat, bring the mixture to a gentle simmer, stirring constantly. Cook until thickened and shiny, about 5 minutes.
  8. As soon as the pie shell comes out of the oven (after step 4), whisk together heavy cream (1 cup) and whole milk (½ cup) in a separate bowl. Pour into the pumpkin mixture and bring to a bare simmer.
  9. In a food processor, process 2 large eggs for about 5 seconds until the whites and yolks are just combined.
  10. With the food processor running, slowly pour the hot pumpkin mixture through the feed tube into the processed eggs. Process for 30 seconds.
  11. Pour the warm filling into the hot pie shell.
  12. Place a pie crust shield or aluminum foil around the edges of the pie to prevent over-browning.
  13. Bake for approximately 25 minutes, or until the filling is set but still slightly jiggly in the center. The filling will appear dry-looking and lightly cracked around the edges. The center should wiggle slightly when the pie is gently shaken.
  14. Remove from oven and let cool completely on a wire rack to room temperature. This allows the filling to set properly.
  15. Serve chilled or at room temperature with slightly sweetened whipped cream.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

109g

Fat

38g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Vegetables American Oven Fall Heirloom Historical Holiday Event Vegetarian Winter Pies Food Processor Blender Dietary Christmas Thanksgiving Seasonal Comfort Food Inexpensive Taste Mood Equipment Small Appliance 4 Hours Or Less