Our pumpkin pie recipe lives up to the creamy, smooth, not-too-sweet, spiced version we know and love.
We can't turn down the convenience of using pumpkin pie spice, but if you prefer a house blend, go for it. Just make sure your spices are fresh. For an extra depth of malty flavor, add a tablespoon of molasses.
Pumpkin pie filling is a custard, meaning eggs are the reason it sets. Often, the eggs get overcooked as residual heat continues to cook the filling even after you've removed your pie from the oven, creating the infamous pumpkin pie crack. How to avoid this? Remove the pie from the oven when the outsides are slightly dried, then give it a nudge, making sure the center jiggles. As it cools, it will continue to set but won't overcook.
Classic Pumpkin PieRecipe from the Tasting Table Test Kitchen
Yield: One 9-inch pie
Prep Time: 10 minutes, plus cooling time
Cook Time: 45 minutes
Total Time: 55 minutes, plus cooling time
1 chilled pie dough disk, rolled into a 12½-inch-diameter circle
2 large eggs
1 egg yolk
¼ cup packed dark brown sugar
⅓ cup dark honey (such as buckwheat or avocado)
1 tablespoon molasses (optional)
2¼ cups canned pumpkin purée
1¼ cup whole milk, divided
1¾ teaspoons pumpkin pie spice
½ teaspoon vanilla extract
1 teaspoon kosher salt
1 egg white
Whipped cream, for serving
1. Arrange an oven rack in the lower third of the oven and preheat to 450°. Line a 9-inch pie plate with the rolled dough and crimp the edges. Chill in the fridge until ready to use.
2. In a large bowl, whisk together the eggs, egg yolk, dark brown sugar, honey and molasses (if using). Add the pumpkin pureé, 1 cup plus 3 tablespoons of the milk, pumpkin pie spice, vanilla extract and salt, and whisk until combined. Pour into the prepared pie dough plate.
3. In a small bowl, stir together the egg white with the remaining milk and brush onto the exposed piecrust dough.
4. Bake in the oven for 10 minutes to set the crust, then reduce the oven temperature to 350° and continue to bake until the edges of the filling are set and the center jiggles when nudged, 30 to 33 minutes more. The crust cooks faster than the filling, so check after the first 10 minutes and cover the golden brown edges with aluminum foil. Let the pie cool completely (it continues to set) before cutting, 2 hours. Serve with whipped cream.
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