The Perfect Pumpkin Pie
Updated 16 September, 2024
The Perfect Pumpkin Pie graces our kitchen only a very few times a year; Thanksgiving and Christmas. So there is no messing around with this recipe. Is there anything more festive than a gloriously golden pumpkin pie?
This recipe for the Perfect Pumpkin Pie is smooth, creamy, melt in your mouth and full of warm holiday spices. It is so rich and delicious. A generous dollop of cold, light whipped cream balances the flavours of the pie, making this, a perfect festive dessert.
The Pumpkin for the pie
Obviously the most important ingredient. You can either buy a can of pumpkin purée at the grocery store or you can cook your own pumpkin. If you are buying a prepared can of pumpkin, make sure that you are buying pure pumpkin and not pumpkin pie filling.
We normally cook pumpkin, then separate it out, and store it in portions in the freezer. That way you can grab one portion for the recipe you need and not have to worry about defrosting a big batch.
Cooking your own pumpkin is similar to cooking any winter squash.
- Preheat your oven to 350 °F (180 °C).
- Wash off your pie pumpkin, cut in half and scoop out the seed area.
- Place your pumpkin, skin side up, in a pan. Add water to just cover the bottom. (About a cup, depending on the size of your pan.)
- Bake for about 1 hour 30 mins, or until the flesh is tender when pierced with a fork.
- Remove from oven and let cool slightly, until you can easily handle it.
- Remove the flesh to a food processor, (or you can mash it by hand). Purée.
- Dump the pumpkin purée into a fine mesh strainer (or Chinois) and remove some of the water.
- Separate into portions, label, and store in the freezer until needed.
- When ready to use, remove from freezer and let it defrost.
How to store a pumpkin pie
After your holiday feast you may have some leftover pumpkin pie. Since this pie is delicious and only comes around for a short time each year, let’s store it properly to enjoy every last bite!
At room temperature
Pumpkin pie can be stored at room temperature for 2 hours. Since this pie is basically a pumpkin flavoured custard, it is full of dairy and eggs. This means it can not be stored safely at room temperature for very long.
Fridge
Pumpkin pie can be stored in the fridge for 4 days. No need to reheat it before serving. Pumpkin pie tastes great fridge cold!
Freezer
If you want longer storage, store your pumpkin pie in the freezer.
To freeze a full pie,
- Allow the pie to cool to room temperature
- Cover the pie fully in plastic wrap
- Wrap as well in tinfoil or in a large freezer bag
- Store in the freezer for up to 3 months.
You can store leftover slices wrapped fully in plastic wrap and placed in a freezer bag or airtight container for up to 3 months.
The Pie Crust
The second most important part, the crust! This is our favourite recipe for holiday pies. It is simple to make, bakes well, and tastes amazing! This recipe makes 3 double pie crusts.
During the holidays I bake a lot of pies, so I need a big batch. Pie dough freezes extremely well and is great to keep on hand.
To freeze the pie dough
- Split the dough into 1 pie size portions.
- Form each portion into a disk.
- Wrap each disk in cling-film. Either store in the fridge, if you will be using it with in 2 days, or label and store in the freezer, in a freezer bag, for longer storage.
- If have stored it in the fridge, leave it out on the counter for a 15-30 minutes before rolling it.
- If you have stored it in the freezer, pull it out the before and store in the refrigerator. Then follow the previous step.
How to make Big Batch Holiday Pie Dough
Ingredients
5½ cups all-purpose flour 1375 g
1½ teaspoons salt 7 g
1 teaspoon baking powder 5 ml
3 Tablespoons brown sugar 37 g
2 cups cold butter, cubed 450 g
1 egg, beaten
1 Tablespoon vinegar 15 ml
2/3 – 3/4 cups cold water 160 ml – 175 ml
Method For Big Batch Holiday Pie Dough
- In a large bowl (or food processor) mix together flour, salt, baking powder, and brown sugar.
- Cut the cold butter into little cubes about 1cm x 1cm.
3. Mix the cubes into the flour mixture, then with your finger tips, rub the butter and flour through your fingers until it resembles coarse meal. (You can also use a pastry blender for this. If using a food processor drop the butter through the funnel)
4. Add one beaten egg.
5. Mix the vinegar into the cold water and add it a little at a time, while you are mixing with your hands, until the dough holds together. (You may not need all of the water)
6. Split the dough into portions (one for each pie), form each into a disk.
7. Wrap each in cling-film and chill in the refrigerator for 1 hour. It is now ready for use in your favourite pie recipe!
Ingredients For Perfect Pumpkin Pie
1 cup milk 250 ml
2 eggs
1 ½ cups pumpkin purée 375 ml
½ teaspoon salt 2.5 ml
1 ¼ cups brown sugar 250 g
1 teaspoon cinnamon 5 ml
½ teaspoon ginger 2.5 ml
½ teaspoon nutmeg 2.5 ml
¼ teaspoon ground cloves 1.75 ml
½ teaspoon cardamom 2.5 ml
Method for Perfect Pumpkin Pie
- Line a 9-in pie plate with pie dough, cut and crimp the edges. Pierce the bottom a few times with a fork. Place in the freezer, for about 10 mins.
- Preheat the oven to 375 °F (190 °C).
- Line the inside of the pie shell with parchment paper and pour in beans, rice, or pie weights.
- Blind bake the crust for 15 minutes. Remove the parchment paper and weights.
- Return to the oven to bake another 10-12 minutes or until the bottom is lightly coloured. Set aside to cool to room temperature.
6. In a large bowl beat milk, eggs, pumpkin, and salt.
7. Mix in the brown sugar, and spices.
8. Pour the filling into the prepared pie crust.
9. Bake for 45 minutes. Or until pie crust is golden and filling is mostly set with just a little jiggle in the centre. (If the crust is getting too dark, cover with foil.)
10. Remove from oven and cool to room temperature before slicing and serving.
Traditional Pumpkin Pie
Ingredients
- 1 cup milk 250 ml
- 2 eggs
- 1 ½ cups pumpkin purée 375 ml
- ½ teaspoon salt 2.5 ml
- 1 ¼ cups brown sugar 250 g
- 1 teaspoon cinnamon 5 ml
- ½ teaspoon ginger 2.5 ml
- ½ teaspoon nutmeg 2.5 ml
- ¼ teaspoon ground cloves 1.75 ml
- ½ teaspoon cardamom 2.5 ml
Instructions
- Line a 9-in pie plate with pie dough, cut and crimp the edges. Pierce the bottom a few times with a fork. Place in the freezer, for about 10 mins.
- Preheat the oven to 375 °F (190 °C).
- Line the inside of the pie shell with parchment paper and pour in beans, rice, or pie weights.
- Blind bake the crust for 15 minutes. Remove the parchment paper and weights.
- Return to the oven to bake another 10-12 minutes or until the bottom is lightly coloured. Set aside to cool to room temperature.
- . In a large bowl beat milk, eggs, pumpkin, and salt.
- Mix in the brown sugar, and spices.
- Pour the filling into the prepared pie crust.
- Bake for 45 minutes. Or until pie crust is golden and filling is mostly set with just a little jiggle in the centre. (If the crust is getting too dark, cover with foil.)
- Remove from oven and cool to room temperature before slicing and serving.
Notes
For this recipe buy a can of pumpkin purée at the grocery store or cook your own pumpkin. If you are buying a prepared can of pumpkin, make sure that you are buying pure pumpkin and not pumpkin pie filling.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 171Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 49mgSodium 111mgCarbohydrates 37gFiber 2gSugar 34gProtein 3g
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Handmade big batch pie dough
This tender and flaky all butter pie dough is easy to make at home with no special equipment. This big batch of dough is enough for 3 double pie crusts. Perfect for holiday baking!
Ingredients
- 5 ½ cups all-purpose flour 1,375 g
- 1 ½ teaspoons salt 7 ml
- 1 teaspoon baking powder 5 ml
- 3 Tablespoons brown sugar 37 g
- 2 cups cold butter, cubed 450 g
- 1 egg, beaten
- 1 Tablespoon vinegar 15 ml
- 2/3 - 3/4 cups cold water 160 ml - 175 ml
Instructions
- In a large mixing bowl, mix together the flour, salt, baking powder, and brown sugar.
- Cut the cold butter into cubes (about 1 cm x 1 cm).
- Toss the butter into the dry mixture to coat (this helps the pieces not stick back together).
- Using your finger tips (or a pastry blender) rub the butter into the flour, breaking it up into smaller pieces.
- When the mixture resembles a course oatmeal, add in the beaten egg, vinegar, and about half of the water.
- Mix with your hands.
- Add all or part of the water, as needed, until the dough starts to hold together.
- Tip the dough out onto the counter and press and squeeze it together.
- Form into 6 disks and wrap each in plastic wrap.
- Chill in the fridge for 1 hour. After that, they are ready to use in your favourite recipes!
Notes
It is important to soften the pie dough first before rolling it out. Pull the dough out of the fridge 30 minutes before rolling. This should be the perfect consistency of firm but pliable and rolling out the dough will be a breeze!
Vinegar or lemon juice is an acid. This helps the pastry come out beautifully flaky when baked. The acid relaxes the protein in the flour, while you are making the pie dough.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1408Total Fat 64gSaturated Fat 39gTrans Fat 2gUnsaturated Fat 20gCholesterol 192mgSodium 1335mgCarbohydrates 181gFiber 6gSugar 7gProtein 25g
per 1 shell
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