Pumpkin Pie Recipes
SEE BELOW for a simpler version than the recipe at the top.
For Thanksgiving in 2015 and for pie at Christmas 2021, we relied on this particular Cooks' Illustrated recipe (different from the one below): The Best Pumpkin Pie (1993). We made it without using a food processor and tempered the whisked eggs in their own bowl. The texture and taste of the pumpkin pudding was very tasty!
From Cook's Illustrated (undated)
Oven starts at 400.
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 tsp vanilla extract
1 (15-ounce) can pumpkin puree
1cup drained candied yams from 15-ounce can (see note)
3/4 cup sugar
1/4 cup maple syrup
2 tsp grated fresh ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp table salt
For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
Simmering the filling for pumpkin pie is an unusual step, but its benefits are threefold. First, cooking the pumpkin and sweet potatoes drives off moisture and concentrates their taste. Second, cooking the spices along with the pumpkin allows their flavors to bloom. Third, heating the filling allows it to firm up quickly in the oven, rather than soaking into the pastry and causing the crust to become soggy.
From Cook's Illustrated (undated)
Oven starts at 400.
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 tsp vanilla extract
1 (15-ounce) can pumpkin puree
1cup drained candied yams from 15-ounce can (see note)
3/4 cup sugar
1/4 cup maple syrup
2 tsp grated fresh ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp table salt
For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
Simmering the filling for pumpkin pie is an unusual step, but its benefits are threefold. First, cooking the pumpkin and sweet potatoes drives off moisture and concentrates their taste. Second, cooking the spices along with the pumpkin allows their flavors to bloom. Third, heating the filling allows it to firm up quickly in the oven, rather than soaking into the pastry and causing the crust to become soggy.
A Simpler version of the custard, from ATK's gluten free pumpkin pie recipe:
Ingredients
15 oz pumpkin puree
7 oz dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/5 tsp ground cloves
2/3 C heavy cream
2/3 C whole milk
4 large eggs
Instructions
Oven to 375
Process the puree, sugar, and spices/salt in a food processor until combined, about 1 minute.
Transfer the mixture to a sauce pan (do not clean the food processor bowl) and bring to a simmer over medium high heat. Cook until the mixture is thick and shiny, about five minutes. Whisk in cream and milk and return to simmer briefly, and remove from heat.
Process eggs in the food processor until uniform, about 5 seconds. Slowly ad half of the pumpkin mixture through the feed tube until combined. Stop the processor and add the rest of the cooked pumpkin to the bowl and process for another 30 seconds.
Pour into prepared ramekins or pie shell and bake until the custard is puffed and lightly cracked around the edges and the center wiggles a little when jiggled. Possibly 25 minutes? Might be less for individual ramekins
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