Are you tired of pumpkin pie recipes that have a soggy crust and grainy custard? If so, then look no further. This recipe will teach you how to create a pumpkin pie with a smooth and flavorful filling, with a crispy crust. You may never make pies the same way again!
***It’s important to have all your ingredients measured and ready. Your filling must be hot and pie crust must be warm when the filling is added. Timing is everything here.***
Pumpkin Pie Tips
To get a perfectly creamy filling and crispy crust follow these tips:
- Prebaking your crust will help keep the crust nice and crisp. If you pour the filling into a raw pie crust you will end up with a soggy pie crust.
- Adding the hot filling in the warm pie crust also helps the filling set up quicker. Keep that crust warm! ***I started making the pumpkin filling while the pie crust was baking to be sure my crust was still warm and my filling was hot!***
- The direct heat from cooking the pumpkin and candied yams on the stove top with the spices intensifies their taste and helps bloom the flavors.
- The addition of candied yams just makes this Pumpkin Pie out of this world. The pumpkin puree and candied yams compliment each other well here. You can also use canned yams if you can’t find canned candied yams.
- Most pumpkin pie recipes call for baking the pie at high temperatures. When you cook a custard pie to 185 degrees it curdles, which makes the filling grainy and not smooth. But you don’t want to cook a pie for 2 hours either so when you combine both methods, cooking on high heat for 10 minutes then reducing the heat for the remaining baking time lessens the cooking time and creates an evenly baked, beautifully smooth Pumpkin Pie.
Now that you have the run down on making an incredible Pumpkin Pie, take this bad boy to your Thanksgiving gathering this year. And I’ll bet you’ll be the hit at the dessert table!
Adapted from Cook’s Illustrated The Science of Good Cooking
The Quintessential Pumpkin Pie
Yield 8 slices
- Food Processor
- Pyrex Glass Pie Plate 9"
SINGLE CRUST PIE DOUGH
(this recipe should be used with a food processor only)
- 1 1/4 cups all-purpose flour, plus more for rolling, about 1/4 cup
- 1 tablespoon sugar
- 1/2 teaspoon table salt
- 6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
- 4 tablespoons vegetable shortening, cut into 2 pieces and chilled
- 2 tablespoons vodka, chilled
- 2 tablespoons ice water
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs plus 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 15-ounce can unsweetened pumpkin puree
- 1 cup candied yams, drained
- ¾ cup granulated sugar
- ¼ cup maple syrup
- 2 teaspoons grated fresh ginger
- 1 teaspoon table salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Homemade whipped cream (optional)
- Pumpkin pie spice (optional)
- Process 3/4 cup of the flour, sugar, and salt together in a food processor until combined, about 5 seconds. Sprinkle the butter and shortening on top and continue to process until combined and mixture begins to form uneven clumps, and no flour bits remain, about 10 seconds.
- Scrape down the bowl and evenly distribute the dough around the bowl. Sprinkle the remaining 1/2 cup flour over the dough and pulse until the mixture has broken up into pieces and is evenly distributed around the bowl, about 4 to 6 pulses.
- Transfer the mixture to a medium-sized bowl. Sprinkle vodka and ice water over the mixture. Press and stir the dough together using a rubber spatula until the dough sticks together.
- Turn the dough onto a piece of plastic wrap and flatten out into a 4-inch disk. Wrap the disk tightly in plastic wrap and refrigerate for 1 hour. Before rolling out the dough, let the dough sit out on the counter for about 10 minutes. (The dough can be stored in the refrigerator for up to 2 days or frozen for up to 1 month. If frozen, be sure to let the dough thaw completely on the counter before using.)
- Adjust your oven rack to the middle position and preheat your oven to 425 degrees. Roll the dough into a 12-inch circle on a floured counter. After rolling the dough out, loosely roll it around your rolling pin and gently unroll it onto your 9 inch pie plate. Gently ease the dough into the lower creases of the pan and press lightly to adhere it to the sides and bottom of the pan. Leave the excess dough hanging over the sides of the pan in place. Wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough it firm, about 30 minutes.
- Trim the overhang to about 1/2 –inch beyond the edge of the pie plate and tuck the overhang under itself. Crimp the dough around the edge using your fingers. Wrap the dough lined pie plate loosely in plastic wrap and refrigerate for about 15 minutes before using.
- Line the chilled pie shell with a double layer of aluminum foil, covering the edges to prevent burning and fill with pie weights or dry beans.
- Bake your pie shell until the pie dough looks dry and is pale in color about 15 minutes. Remove the pie weights and foil and continue to bake until the shell is golden brown, about 4 to 7 minutes. Transfer the pie crust to a wire rack and set aside. Immediately start on the pumpkin pie filling. (You can also start cooking the filling while your crust is baking.) Your pie crust must still be warm when the pumpkin filling is added.
- Adjust the oven rack to the lowest position and place a rimmed baking sheet on the rack. Bring oven heat down to 400 degrees. Whisk cream, milk, eggs and yolks, and vanilla together in a bowl. Bring pumpkin, yams, sugar, maple syrup, ginger, salt, cinnamon and nutmeg to a simmer in a large saucepan and cook, stirring and smashing yams against the sides of the saucepan until thick and shiny, about 15 to 20 minutes.
- Remove the saucepan from the heat and whisk in the cream mixture until combined. Strain mixture through a fine mesh strainer into a bowl. Use the back of a large spoon to push the solids through the strainer. Whisk the mixture together, and then pour into the warm prebaked pie crust.
- Place the pie on the heated baking sheet and bake for 10 minutes. Then reduce the oven temperature to 300 degrees and continue to bake until the edges of the pie are set and the center registers 175 degrees, about 20 to 25 minutes. Let pie cool on a wire rack at room temperature for about 4 hours. Serve with homemade whipped cream and a sprinkle of pumpkin pie spice.
Pumpkin Pie can be stored in the refrigerator for up to 3 days.