Best 4 The Ultimate Pumpkin Pie Recipes

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Indulge in the ultimate fall classic with our collection of pumpkin pie recipes. These delectable treats are not only a staple of Thanksgiving feasts but also a comforting delight for any occasion. From the traditional to the extraordinary, our diverse selection of recipes caters to every taste. Delight in the classic pumpkin pie, a timeless favorite with its rich, creamy filling nestled in a flaky crust. For a unique twist, try our maple pumpkin pie, where the subtle sweetness of maple syrup enhances the pumpkin's natural flavors. Chocolate lovers will adore our chocolate pumpkin pie, a decadent symphony of chocolate and pumpkin that will satisfy any sweet craving. And for a delightful twist, our pumpkin cheesecake pie combines the lusciousness of cheesecake with the comforting warmth of pumpkin. Embrace the fall season and celebrate the goodness of pumpkin with these exceptional recipes, sure to leave you and your loved ones utterly satisfied.

Here are our top 4 tried and tested recipes!

ULTIMATE PUMPKIN PIE



Ultimate Pumpkin Pie image

Provided by Tyler Florence

Categories     dessert

Time 2h40m

Yield Serves 6 to 8

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
5 teaspoons sugar
Salt
12 tablespoons cold unsalted butter, cut into small pieces
1 15-ounce can pure pumpkin
2 tablespoons unsalted butter, softened
Salt
3 large eggs, plus 1 egg white
1/2 cup sugar
1 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup pecans
1 cup fresh cranberries, or frozen, thawed and drained
1 2.3-ounce package amaretti cookies (about 12)

Steps:

  • Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
  • On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.
  • Place a baking sheet on the bottom oven rack and preheat to 375. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar.
  • Stir in the cream, cinnamon and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325 and bake until the pie is set but still jiggles slightly, about 50 minutes. Let cool completely.
  • Meanwhile, make the topping: Toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie.

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

ULTIMATE PUMPKIN PIE



Ultimate Pumpkin Pie image

Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that's both ultracreamy and richly flavored. Just don't be tempted to halve the whole squash and bake it still in the skin. Cutting it into cubes allows for the most evaporation and condensation for the best texture and taste. If using a glass or ceramic pie pan, you might want to parbake the crust. Since glass doesn't conduct heat as well as metal, the crust may not cook through if you don't parbake.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 3h30m

Yield 8 servings

Number Of Ingredients 14

2 pounds butternut squash (1 small squash), peeled, seeded and cut into 1 1/2-inch chunks (about 3 cups), see Tip
1 cup/240 milliliters heavy cream
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cut into small pieces
All-purpose flour, for rolling out the dough
Dough for a single 9-inch pie crust
3 large eggs
2/3 cup/132 grams light brown sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon ground allspice or pinch of ground cloves
1 tablespoon bourbon or dark rum, or use 1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Steps:

  • Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
  • Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
  • Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
  • When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
  • In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
  • Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

THE ULTIMATE PUMPKIN PIE



The Ultimate Pumpkin Pie image

Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your pie perfect with our streaming video demonstration.

Categories     Food Processor     Dessert     Bake     Freeze/Chill     Thanksgiving     Kid-Friendly     Apricot     Pumpkin     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 17

Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream
Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves

Steps:

  • For crust:
  • Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
  • Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
  • Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
  • Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
  • For filling:
  • Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
  • Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

Tips:

  • For the perfect pie crust, use a combination of all-purpose flour and butter. The all-purpose flour will provide structure, while the butter will add flakiness.
  • Be sure to chill the pie dough before rolling it out. This will help to prevent the dough from shrinking too much in the oven.
  • When rolling out the pie dough, use a light touch. Otherwise, you'll end up with a tough pie crust.
  • When baking the pie, start it at a high temperature (425°F) for 15 minutes. This will help to set the crust. Then, reduce the temperature to 350°F and continue baking for 45-50 minutes, or until the filling is set.
  • Let the pie cool completely before serving. This will help to prevent the filling from running out.

Conclusion:

With these tips in mind, you're sure to make a delicious pumpkin pie that will be the star of your Thanksgiving dinner. So what are you waiting for? Get baking!

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