Best Pumpkin Pie Recipes

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PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

For such a seemingly simple dessert, pumpkin pie can be tricky to make. This recipe promises a tender, flaky crust and gently spiced pumpkin filling that won't crack as it cools.

Provided by Jennifer Segal

Categories     Desserts

Time 2h15m

Yield 8 to 10 (Makes one 9-inch deep-dish pie)

Number Of Ingredients 14

1 (9-inch) Homemade Pie Crust or deep-dish frozen pie crust shell (thawed)
1 (15-oz) can pure pumpkin (about 1¾ cups)
1 large egg
3 large eggs yolks
½ cup granulated sugar
½ cup light brown sugar, packed
2 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground black pepper
1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)

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.

Nutrition Facts : Calories 335, Fat 15g, Carbohydrate 45g, Protein 6g, SaturatedFat 8g, Sugar 27g, Fiber 2g, Sodium 287mg, Cholesterol 103mg

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h10m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

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.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g

BEST EVER PUMPKIN PIE



Best Ever Pumpkin Pie image

Make and share this Best Ever Pumpkin Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h19m

Yield 6 serving(s)

Number Of Ingredients 11

1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs, beaten
2/3 cup firmly packed light brown sugar
2 tablespoons sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (9 inch) pie crusts, unbaked

Steps:

  • Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
  • Pour into prepared piecrust.
  • Bake at 425 degrees for 15 minutes.
  • Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
  • Cool on a wire rack.

Nutrition Facts : Calories 598.6, Fat 19.6, SaturatedFat 8.1, Cholesterol 92.3, Sodium 666.1, Carbohydrate 97, Fiber 3.5, Sugar 79, Protein 11.9

HOMEMADE FRESH PUMPKIN PIE



Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

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.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

PUMPKIN CREAM CHEESE PIE



Pumpkin Cream Cheese Pie image

After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

All-purpose flour, for surface
1/2 recipe Pate Brisee for Perfect Pumpkin Pie
3 large eggs, plus 1 large egg white, lightly beaten
1 can (15 ounces) pure pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
Whipped cream, for serving (optional)

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.

CLASSIC PUMPKIN PIE



Classic Pumpkin Pie image

Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since the tender crust is made with a mere hint of canola oil and butter. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon butter, melted
2 to 3 tablespoons cold water
FILLING:
1 large egg
1 large egg white
1/2 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, nutmeg and cloves
1 can (15 ounces) pumpkin
1 cup fat-free evaporated milk
Whipped cream, optional

Steps:

  • In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 249 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 295mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.

THE BEST PUMPKIN PIE EVER



The Best Pumpkin Pie ever image

Another wonderful recipe I found inside my mothers old collection of 'found but never tried newspaper recipes'Easy to make and sooo good.

Provided by Nisa4709

Categories     Pie

Time 1h15m

Yield 1 9inch pie, 6-8 serving(s)

Number Of Ingredients 10

2 eggs, well beaten
1 cup milk
1 cup brown sugar
1 1/2 teaspoons cinnamon
1 tablespoon flour
1 (1 lb) can pumpkin, drained and mashed
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 9 inch pie shell
whipped cream

Steps:

  • Combine all ingredients in blender except pie curst, blend well Pour into pie crust, Bake in preheated oven 450F for 10 min.
  • Turn oven down to 325F.
  • Bake for another 40 min or until toothpick inserted comes out clean.
  • Cool and serve with whipped cream.

Nutrition Facts : Calories 324.1, Fat 10.2, SaturatedFat 3.8, Cholesterol 76.2, Sodium 194.4, Carbohydrate 54.7, Fiber 1, Sugar 37.4, Protein 5.3

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

THE WORLD'S BEST PUMPKIN PIE



The World's Best Pumpkin Pie image

This is the best pumpkin pie ever. I was not a fan of pumpkin pies until I made this for Thanksgiving dinner. Below is a few helpful hints: Serve immediately or refrigerate. You can substitute 1 3/4 tsp for pumpkin spice (The flavor is slightly different as well). Do not overcook - overcooking will make the pie crack in the middle. Try to bake the day you will serve. If you have to bake a day before serving, pop the pie in the oven for 5-10 minutes and it should bring the crust back to life.

Provided by srooc1

Categories     Dessert

Time 1h15m

Yield 1 pie

Number Of Ingredients 11

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 tablespoons orange juice
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1 unbaked 9-inch deep dish pie pastry
2 cups whipped cream

Steps:

  • Preheat oven to 425°.
  • Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
  • Beat eggs in large bowl.
  • Stir in pumpkin, orange juice and sugar-spice mixture.
  • Gradually stir in evaporated milk.
  • Pour into pie shell.
  • Bake for 15 minutes.
  • Reduce temperature to 350°; bake for 40-50 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack for 2 hours.
  • Serve immediately or refrigerate.
  • Top with whipped cream before serving for best results!

Nutrition Facts : Calories 2537.3, Fat 122.8, SaturatedFat 50.5, Cholesterol 612.9, Sodium 2761.3, Carbohydrate 315.7, Fiber 10.3, Sugar 168.9, Protein 55.4

THE BEST PUMPKIN PIE EVER!



The Best Pumpkin Pie Ever! image

I call it this because that what everyone else calls it! I get requests for this every Thanksgiving and even diehard pumpkin pie haters have been converted after tasting it. Serve with softly whipped cream or some good vanilla ice cream. Please note: If planning to make just one pie, I recommond using a deep dish pie shell as the recipe makes enough filling for two regular pies.

Provided by Irmgard

Categories     Dessert

Time 1h

Yield 1 pie

Number Of Ingredients 7

1 (9 inch) unbaked deep dish pie shells
2 1/2 cups pumpkin puree
1 (10 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Steps:

  • Preheat the oven to 425°F.
  • In a large bowl combine the pumpkin puree, condensed milk, eggs, cinnamon, ginger and nutmeg.
  • Mix well and turn into the crust.
  • Bake 15 minutes; reduce the oven temperature to 350° and bake another 35 to 40 minutes or until a knife inserted 1-inch from the edge comes out clean.
  • Cool before cutting.
  • Garnish with whipped cream.
  • Refrigerate leftovers.

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THE BEST PUMPKIN PIE RECIPE - SAVORY NOTHINGS
2019-10-02 Place flour and salt in a bowl and combine well. Cut in the butter until crumbs form. Combine the vinegar and ice cold water in a measuring jug and add to the bowl, one tablespoon at a time. Lightly stir with your fingers just until the pastry comes together, then push into a ball.
From savorynothings.com


THE BEST PUMPKIN PIE RECIPE EVER! AND IT’S EASY!
2020-10-29 Bake 15 minutes. Reduce oven heat to 350° F, cover the pie in a tin-foil tent to prevent burning, and continue baking pie for 35 to 40 minutes, or until a knife inserted 1 inch from the crust comes out clean. Cool in oven for 1 hour, and then move to wire rack and continue cooling until pie reaches room temperature.
From theflyingbaker.com


21 BEST PUMPKIN PIE RECIPES - FOOD NETWORK
The Best Pumpkin Pie The filling for this classic, full-flavor pumpkin pie has an ultralight and fluffy texture, thanks to the generous doses of sugar …
From foodnetwork.com


OUR 10 BEST PUMPKIN PIE RECIPES OF ALL TIME ARE THE …
2021-10-15 Chef John's Pumpkin Pie is perfectly spiced with nutmeg, ginger, cinnamon, and Chinese 5-spice powder, and uses extra egg yolks to ensure the pie doesn't crack. Chef John recommends using his Easy Homemade Pie Crust recipe. "The PERFECT pumpkin pie. Delicately spiced, lightly sweetened with absolutely NO CRACKS.
From allrecipes.com


MARION’S BEST PUMPKIN PIE - MARION'S KITCHEN
Preheat the oven to 170C/340F and line a large baking dish with greaseproof paper. Carefully remove the skin and seeds from the pumpkin, then cut the flesh into roughly 4cm (1.5”) pieces. Add to the lined baking dish, drizzle with oil and toss to coat. Spread pumpkin out evenly.
From marionskitchen.com


BEST EASY PUMPKIN PIE RECIPE - CREME DE LA CRUMB
2020-10-30 In a large bowl mix together pumpkin, sweetened condensed milk, and eggs. Add cinnamon, pumpkin pie spice, and salt and stir well. Pour into prepared crust. Brush crust with egg wash. Bake on lowest rack for 15 minutes at 425 degrees, then change oven temperature to 350 and bake 35-40 minutes longer.
From lecremedelacrumb.com


THE BEST PUMPKIN PIE RECIPE - JOY + OLIVER
2021-11-04 The Best Pumpkin Pie Recipe will be the star of the show on your Thanksgiving table. There is nothing better than a Classic Pumpkin Pie that is smooth, has the perfect amount of spice and sweet and baked into the flakiest homemade pie crust! No ratings yet. Print Pin Rate. Course: Dessert. Cuisine: Dessert. Prep Time: 20 minutes. Cook Time: 40 minutes. Rest …
From joyoliver.com


THE BEST PUMPKIN PIE RECIPE (FROM SCRATCH)
2021-09-03 Blend on low until all of the ingredients are combined, then pour into the prepared pumpkin pie crust. Bake. Bake in a preheated 425 degree oven for 15 minutes, then reduce the oven tempreture to 350 degrees and bake for another 45 minutes, or until the filling is set in the center and the crust is golden brown.
From thecarefreekitchen.com


OUR TOP 10 PUMPKIN PIE RECIPES | TASTE OF HOME

From tasteofhome.com


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