pumpkin pie

This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. Also freezes well! Thanksgiving pie never looked so good or so easy.

Old Fashioned Pumpkin Pie

eggs egg

dark brown sugar

white sugar

salt

cinnamon

ginger

nutmeg

cloves

cardamom

lemon zest

pumpkin pulp purée

heavy cream

"I made this exactly how it says... the texture was perfect— the crust perfect— the color perfect- no cracks!!!—- but the taste?! “kind of bland” - i really like to TASTE pumpkin and it didnt have much flavor"

Make the filling: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

Pour into pie shell and bake: Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.
Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
(About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)

Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream.

"Okay!! This was a positive experience for me regardless of the fact this pie took me over 3 hours to perfect! However, the response from my family and love ❤️ and truly overwhelming!!! They told me this was the freshest pumpkin pie they had ever tasted (I use real pumpkin) and the pie was gone within minutes!!! I was truly proud of slaving myself over the hot oven on this one!"

"I didn’t trust my crust would fully cook so pre baked.   Also added a few cracks of black pepper and a splash of brandy   Delicious"

"Hello, I just wanted to know if I wanted to make this with a  carving pumpkin(like a jack-o-lantern) could I?  Would it taste good good or would I need to add more sugar or something? Its the only pumpkin I have. Thanks, great recipe tho!"

"I made this but my pie crust (from this site) didn't fully bake at the bottom. Do you know how I can avoid this? It was delicious though!"

https://www.simplyrecipes.com/video_src?vid=5978361870001

Pumpkin Pie Overnight Oats are a great way to use up leftover pumpkin purée and are a delicious make-ahead breakfast for busy mornings.

Pumpkin Pie Overnight Oats

oats

tsp pumpkin pie spice (0.05)

Tbsp chopped pecans (0.13)

salt (0.01)

pumpkin purée (0.12)

Tbsp brown sugar (0.02)

milk* (0.18)

Add the rolled oats (uncooked), pumpkin pie spice, salt, and chopped pecans to a jar or other resealable container. Top with the pumpkin purée, brown sugar, and milk. Close the container and refrigerate overnight or up to five days.

Before eating, stir the contents of the jar until evenly combined. Enjoy cold or microwave until warmed through.

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.

The Great Pumpkin Pie Recipe

(120 grams) fresh cranberries*

2 cups (400 grams) granulated sugar

(240 milliliters) water

Homemade pie crust (full recipe makes 2 crusts: 1

can (about 2 cups; 450 grams) pumpkin puree*

eggs

(250 grams) packed light or dark brown sugar

cornstarch

ginger*

cloves*

black pepper

(240 milliliters) heavy cream

(60 milliliters) milk

egg wash: 1 large egg

For the cranberries

Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You&#8217;ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.

Make the pie crust through step 5 according to my directions, tips, and pictures. Or use store-bought.

For the pumpkin pie filling: 

Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.

Roll out the chilled pie crust: 

Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights. Make sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.

Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you&#8217;d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly &#8211; that&#8217;s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You&#8217;ll definitely have leftover cranberries &#8211; they&#8217;re tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

I absolutely loved this recipe, i don’t even liked pumpkin after i tried it! But I have a question, all of your pie recipes are made in deep dish style pans? Because I have made several of them and I had to cut down by half them to not have leftover filling. With this recipe I was able to make one 9x1.25” pie and 7 mini pies.

I didn't know pumpkin pie could taste this good!  My entire family has always beent "meh" about pumpkin pie.  That is until I tried this recipe.  All three kids raved and had seconds.  My husband told me to write down the recipe and store it in my permanent collection.  BEST PUMPKIN PIE EVER!

I made this with a gluten free crust and it came out perfectly! Now I’m trying it again with the leaves and cranberries. Would you recommend waiting until the last minute to decorate, or will the sugared cranberries be okay on the pie overnight? Thanks!

The ingredients for the filling don't match a 9 inch tray. I had to DOUBLE the quantities. Also the crust, even if it's pre-baked 10 min, still gets soggy and wet in the middle. 
The result is a spongy fluffy pie, no consistency.

Hi!  What if I dont want to use the cranberries?  What would I adjust?  Thanks!!!!

We were given a pie pumpkin. My daughter instantly wanted to make a pumpkin pie with it. So, we made it together this evening. It was fantastic. She was so proud to make a homemade pie.

https://www.youtube.com/watch?v=TgpJDoZNhzQ

Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.

Ingredients
Sugared Cranberries
1 cup (120g) fresh cranberries*
2 cups (400g) granulated sugar
1 cup (240ml) water

Pumpkin Pie
Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
one 15oz can (about 2 cups; 450g) pumpkin puree*
3 large eggs
1 and 1/4 cups (250g) packed light or dark brown sugar
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground or freshly grated nutmeg*
1/8 teaspoon ground cloves*
1/8 teaspoon fresh ground black pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk (I use 1% – any is fine)
egg wash: 1 large egg beaten with 1 Tablespoon milk

Get the full recipe: https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/

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#baking #recipes #pumpkinpie

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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The Great Pumpkin Pie | Sally's Baking Addiction

This Pumpkin Pie Protein Shake recipe is not only delicious but a great way to get a ton of fiber in your diet! Recipe, video, and calories included.

Pumpkin Pie Protein Shake

Cup Milk Substitute (or Milk (8 Ounces))

½ Teaspoon Ground Cinnamon

Cup Pumpkin Puree (244 grams)

Cup Ice

Blend everything together

http://www.youtube.com/watch?v=7TZAihCr9N4

Big Blender: http://amzn.to/2kk1fZt
Mini Blender: http://amzn.to/2iVZtle

If you love pumpkin, you'll love this pumpkin pie protein shake recipe! High in fiber, high in protein, and low in fat. A delicious and great way to kill a sweet tooth while getting a ton of fiber in your day!

Buy the Healthy 'N Fit Whey Protein I use: http://amzn.to/2kiNEVa
Buy the Healthy 'N Fit Egg Protein I use: http://amzn.to/2jTEmjO

The Protein Chef/DHFTNS Store and Personal Training Programs:
https://theproteinchef.co/store

Products/Ingredients that I use:
https://theproteinchef.co/products
https://theproteinchef.co/ingredients

Links!
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Snapchat: @TheProteinChef

Here is the recipe:

1 Cup (8 Ounces) Unsweetened Vanilla Almond Milk (or regular Milk/other Milk substitute)
1/2 Teaspoon Cinnamon
1 Cup (244g) Pure Pumpkin
1 1/2 Scoops (45g) Protein Power (Vanilla, Unflavored, or Pumpkin flavor)
1/4 Cup (20g) Rolled Oats (Optional)
1 Cup Ice

Calories per shake WITH oats:

Calories: 350
Fat: 6g
Saturated Fat: 0g
Sodium: 385mg
Carbs: 33g
Fiber: 13g
Sugar: 11g
Protein: 41g

Calories per shake WITHOUT oats:

Calories: 277
Fat: 5g
Saturated Fat: 0g
Sodium: 385mg
Carbs: 19g
Fiber: 11g
Sugar: 10g
Protein: 39g

Blend everything together. Drink. Brain Freeze!

Tip: Everyone needs more fiber (for the most part)...so drink up!

Don't forget to subscribe! New recipes will be posted every week.

Music by:

Batty McFaddin Kevin MacLeod (incompetech.com)
Niles Blue Kevin MacLeod (incompetech.com)
Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Pumpkin Pie PROTEIN Shake Recipe (High Fiber)

Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie.

Buttermilk Pumpkin Streusel Pie

all-purpose flour

sugar

ice-cold water-vinegar mixture (1 cup ice, 1 cup water, and 2 Tbsp Apple Cider Vinegar)

buckwheat flour

1⁄4 cup packed light brown sugar

unsalted

pumpkin puree

buttermilk,

eggs,

Grade B maple syrup

(1⁄4 stick) unsalted butter, melted and cooled

cornmeal

3⁄4 cup packed light brown sugar

crust

egg,

PIE DOUGH In a large stainless steel bowl, combine the flour, sugar, and salt and stir to mix well. Place the sticks of butter in the bowl and coat on all sides with the flour mixture. Using a bench scraper, cut the butter into 1⁄2-inch cubes. Work quickly to separate the cubes with your hands until they are all lightly coated in flour. Grab that bench scraper once again and cut each cube in half. I always tell my pie dough students that it’s unnecessary to actually cut each cube perfectly in half, but it’s a good idea to break up the butter enough so that you can be super-efficient when it’s pastry blender time.   It’s pastry blender time! Switch to the pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each stroke of the pastry blender, but to actually slice through butter every time to maximize efficiency. When the pastry blender clogs up, carefully clean it out with your fingers (watch out, it bites!) or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until the largest pieces are the size and shape of peas and the rest of the mixture feels and looks freakishly similar to canned Parmesan cheese.

At this point, add the water-vinegar mixture all at once, and switch back to the bench scraper. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can’t see visible pools of liquid anymore. Now it’s hand time. Scoop up as much of the mixture as you can, and use the tips of your fingers (and a whole lot of pressure) to press it back down onto the rest of the ingredients. Rotate the bowl a quarter-turn and repeat. Scoop, press, and turn. With each fold, your intention is to be quickly forming the mixture into one cohesive mass. Remember   to incorporate any dry, floury bits that have congregated at the bottom of the bowl, and once those are completely gone and the dough is formed, it’s time to stop.

Remove the dough from the bowl, place it on a lightly floured counter, and use your bench scraper to divide it into two equal pieces. Gently pat each into a 2-inch-thick disc, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. If you’re portioning for a lattice-topped pie, shape one half into a 2-inch-thick disc and the other half into a 6 by 3-inch rectangle. Refrigerate the dough for at least 2 hours or, ideally, overnight. When you go to roll out the crust, you want the discs to feel as hard and cold as the butter did when you removed it from the fridge to make the dough. This will make the roll-out way easier.  You can keep the pie dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place it in the refrigerator to thaw one full day before you intend to use it. If you’re planning to make only one single-crust pie, wrap the discs separately and place one in the freezer.

Lightly flour your work surface and place the unwrapped pie dough in the center. Using a french rolling pin, begin by banding the dough from the left to the right, striking the dough about four times. Rotate the dough 180 degrees and bang across the dough from left to right once more.   Use one tapered end of the rolling pin to press and roll along the edge of the round one single time, enlarging the circle. After each press of the edge, rotate the disc 45 degrees clockwise. If you sense that the dough is sticking to the surface, lift it up and lightly flour the surface below it.   To begin the final step, place the rolling pin in the very center of the dough. Apply pressure to the rolling pin while rolling away from yourself (stand on your tiptoes to get maximum leverage if necessary), being careful to stop rolling about 1 inch away from the edge (to avoid re-rolling the areas you’ve already rolled). Rotate the disc 45 degrees and roll again. If it becomes difficult to rotate the dough, lift it up and lightly flour the surface beneath it. If the top surface of the dough starts to feel sticky, flip it over onto the floured counter and roll on the other side. Continue this roll and rotation process until you have a circlet 12 to 13 inches in diameter. Gently run your rolling pin over the entirety of the dough to make sure the final size is an even thickness.

Invert your pie tin or dish onto the circle. Using a pastry cutter or a knife, and the pie tin as a guide, cut a circle around the tin that is 2 1/2 to 3 inches larger than the edge of the tin. Gather up the dough scraps, wrap in plastic wrap, and store in the fridge to be added to other scraps and rerolled for another use. Remove the pie tin and turn it right side up on the work surface. Fold the dough circle in half. Place the folded dough in the pie tin so that it covers one-half of the pan. Unfold the other half, and gently press the dough to fit it snugly into the tin, making sure it is completely centered and pressed all the way into the bottom of the tin.  Roll the dough overhang toward the center of the pie, creating a ring of dough, as though you were rolling a poster tightly. Use the thumb and index finger of one hand to form a C, and position that hand in the very center of the pie pan. Position your opposite thumb on the outside of the pan. Use the C fingers to push and press the rim of the dough up and away from the pan, simultaneously pressing the thumb of your other hand into the “C” to make a crimp. Continue until the entire ring of dough is crimped. Transfer to the freezer for at least 15 minutes. If you don’t plan to use the crust that same day, wrap it tightly in plastic wrap and store in the freezer for up to one year.

BLIND BAKING You will need aluminium foil, 1 1/2 lbs dried beans, and your frozen crust  Preheat your oven to 450°F with the rack on the lowest level. Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with the dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil—the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You did it! You are now ready to fill the pie.

PUMPKIN PIE Preheat your oven to 325°F. Line two baking sheets with parchment paper.  Make the streusel topping: In a mixing bowl, combine the all-purpose and buckwheat flours, pepitas, cinnamon, brown sugar, and salt. Place the butter in the bowl and coat on all sides with the flour mixture. Take a bench scraper and cut the butter into 1⁄2-inch cubes directly into the flour mixture in the bowl. Work to break up the cubes with your hands until they are lightly coated with the flour mixture. Continue to use the bench scraper to cut the cubes into smaller pieces—the idea is that you are cutting each cube in half.  Switch to a pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time. You’ll need to clean out the pastry blender every few turns of the bowl. Once most of the butter is incorporated, use your fingers to fully break down the butter until it is no longer visible. Be careful not to overwork the mixture at this point. Scatter the streusel over one of the parchment-lined baking sheets, distributing it evenly, and transfer the baking sheet to the oven. Bake for approximately 25 minutes, gently tossing the mixture with a spatula about halfway through. When the streusel is evenly browned and does not appear wet anymore, remove the baking sheet from the oven. Cool completely on a wire rack.

Make the filling: In a mixing bowl, combine the pumpkin, buttermilk, eggs, syrup, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger and whisk until well blended.  Place the blind-baked shell on the other parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the buttermilk-pumpkin filling into the pie shell until it reaches the bottom of the crimps. Transfer the baking sheet with the pie on it to the oven and bake for 50 to 60 minutes, until the edges are puffed and the center jiggles only slightly when shaken.  Remove the baking sheet from the oven and transfer the pie to a wire rack. Let cool for 15 minutes, then cover the pie with the streusel topping. Allow the pie to fully cool and set for another 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces and serve.  Store leftover pie, well wrapped in plastic wrap, in the refrigerator for up to 2 days.

A silky smooth, boldly spiced, and super flavorful pumpkin filling and sweet and spicy gingersnap cookie crust combine to make this gingersnap pumpkin pie recipe the very best. It's sure to become a holiday favorite for your family too!

Best Gingersnap Pumpkin Pie

Tbsp light brown sugar

(1 stick) unsalted butter, melted ¹

(15 pumpkin puree

tsp fine sea salt

(14 oz) can sweetened condensed milk

tsp pure vanilla extract

Make the gingersnap crust

Preheat the oven to 350℉. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter and pulse until combined.

Spoon the crumbs into a ungreased 9-inch pie pan, or two 7-1/2-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.

Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.

Meanwhile, make the pumpkin filling

Heat the pumpkin, sugars, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.

Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition. Stir in the vanilla. Pour the filling into the pie shell.

Bake

for 30 minutes, until the edges of the filling are just starting to set. Turn the oven down to 325 degrees F, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks &#8211; that’s okay, it will settle as it cools.

Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat. Garnish with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but can be made in advance and will keep for 2-3 days in the refrigerator.

That pie is fit for a king.  Or me.  Let's just say me. :)  This pie is outstanding all the way around.

What a beautiful pie, the gingersnaps make the perfect crust!

Just made this for thanksgiving with my family and it was a huge hit!  Thanks for sharing!

After years of just making the one on the back of the tin, I was fed up with the rather bland taste.  Your recipe accentuates the pumpkin flavor amazingly well making both the filling and the crust simply delicious!!  Thank you so much for sharing~  This was also the perfect recipe for my family members who eat gluten-free (Trader Joe's makes gluten-free gingersnaps)!

I work at a restaurant, and I am in charge of making the desserts.  My boss usually has me make the dessert for her holiday meals at home as well.  This year her brother specifically asked for a pumpkin pie with a gingersnap crust.  I researched so many recipes, and I decided to try yours because I liked that you said the crust holds up for a couple of days, whereas reviews on other recipes said they were soggy.  Plus I wanted to try the sweetened condensed milk!  I was so nervous, because I had never made a pumpkin pie before, believe it or not!  
Thanksgiving day my boss sent me a picture of everyone around the table giving a thumbs up!  They said it was soooo good, even her nephew Warner, who won't eat anything, loved it!  My boss said that it was so rich, that next time she would cut the pieces smaller.  Only drawback- they didn't save me a piece!  Thank you so much for this recipe, I plan on making this for my own family for Christmas.

Wonderful recipe! Everyone who tried it raved about it. Held up well the next day. Will be making it again next week for Thanksgiving. 

I made 50 mini tart pies for my co-workers in the Wilton 4.5" pans. I was able to get 10 from each batch. At the end I tripled the recipe with great success. This is an amazing recipe it's the best pumpkin pie I  have ever had. I did omit the ginger in the crust and used the gluten free cookies mentioned in the comments. It was amazing!!!!

You just gained a new fan. I made this alongside a different pumpkin pie recipe for Thanksgiving, and I have to say it was the best pumpkin pie recipe I've ever had. Everyone loved it. The consistency was beautifully custardy and the spiciness and sweetness played off each other in such a vibrant way. We tossed the other pie

I have been using gingersnaps for years as I am not a good pastry maker, and  as you say the flavour is very yummy.  I am going to make yours, but I need to cook my homegrown pumpkin, our tradition.  Have you ever tried ginger icecream instead of cream?   I increase the ginger as we like the flavours,   OMG soooo good.

Best Pumpkin Pie I have ever eaten, and I am usually not a fan.  I used a fresh pumpkin (the light green kind, fresh from the pumpkin patch) roasted until tender and pureed.  I did add nutmeg, and my cookies didn't soak up all the butter for the crust so I will use less next time, but everything else was perfect. Anyway, I just had to thank you for sharing the recipe, my whole family loved it!

Just made this pie and it is fantastic. Everyone at my book club loved it --even a lady who is not a fan of pumpkin pie! 
I couldn't find  regular ginger snaps at my store so used  a mix of half gluten-free ginger snap crumbs and half  Salerno butter cookie crumbs. Still turned out delicious!  I also cut back in the white and brown sugar just a smidge (1/2 c white and 1 Tb brown) and filling was  still nice and sweet. This is a keeper! Will make it for Thanksgiving.  Thank you for sharing it.

I made this pie yesterday (trial run before Thanksgiving) and it was amazing!  I didn't make any changes to your recipe and it turned out delicious.  My boy child doesn't like pumpkin pie, so I always have to make 2 pies, not anymore.  He loved it and so did everyone else.  My new go to fall pie. Thanks for sharing.

My oven is over 35 years old.  I'm sure it doesn't cook evenly, but it won't die! I will try your suggestions next time.  I couldn't resist trying a little sliver and it tastes great! Thank you so much for responding so quickly, and for a terrific new recipe! Happy Turkey day!

I made this pie on Thursday and it was fabulous.  Best pumpkin pie I've ever made and best pumpkin pie I've ever tasted.  I used two fresh pie pumpkins and convection roasted them until they started to brown so there was very little moisture when I pureed them.  I used the walnut pie crust recipe from food.com for more texture and interest.  The combination was fantastic.  Next time I would cut back on the sugar just a touch.  Please thank Aunt Jane for me and for my Thanksgiving guests.  We loved the pie!

This is going to be my permanent Pumpkin Pie recipe !  I make pumpkin pie every year and was told this was hands down best one I have made yet.  It's a keeper. Thanks for the recipe!

Hey thanks for getting back! The minis actually turned out decent; the large definitely had an overdone crust. I think like you said my crumb:butter ratio was off. I'll consult your updates before my next attempt!hel

Holy sugar bomb! I followed the recipe exactly as written and it was waaaayyy too sweet for me. The sweetness of the cookie crust plus the sugar from the sweetened milk plus extra sugar was just overload. The texture was great, though.  I cooked the filling and then blended in the milk and eggs with an immersion blender. I will definitely do that again, but cut down on the added sugar and probably go back to regular evaporated milk.

Was online looking for a gingersnap crust recipe and came across this.  First, I loved the story about how the recipe changed by mistake (usually the best way) and then I tried it.  SO good.  Am just having it again for breakfast (shhh, don't tell anyone).  This is going in to my recipe book.  Thanks very much and happy thanksgiving...

This sounds so great.  Making it tomorrow for Christmas dinner.  I have a question about the fresh ginger that is crushed in the filling.  Do you remove that after heating up the pumpkin?  Or is there a way to crush it so there isn't a hunk of it?  Maybe grate it?

Let me know.  Thank you

I found the answer below.  Thank you for sharing.

My go to pumpkin pie recipe has always been the America Test Kitchen recipe, which is good, but takes forever to make. I was looking for a simpler recipe yesterday to make something traditionally American for my Danish in-laws and came across this recipe. I thought I would miss the traditional pie crust but this was better and took way less time! I'm in Germany and substituted Biscoff cookies for the ginger snaps and omitted the sugar in the crust and it was perfect, also substituted maple syrup for the brown sugar in the filling and the confectioner's sugar in the whipped cream and that also worked nicely. I never leave comments on recipes but I'm not much of a baker and this was maybe the most successful thing I've made, so thanks!

Made this last year for the first time. It is now my absolute favorite. Such a favorite, I'm taking the recipe with me to make it at my father-in-law's house so that he can experience it as well!

I love this recipe and have made it several times. My only problem is how do you prevent the crust from sticking to the bottom. The entire crust is glued to the bottom.

I would like to know what substitutions I can use to make this less sweet.  I’m looking forward to trying this tomorrow. Thanks!

Way too sweet. I doubled the spices and ginger and I can hardly taste them over all the sweetness. If I make this again, I’ll stick with condensed milk only in the filling and leave out the sugars.

This recipe had a lot of issues for me and I do this professionally. Way too much butter in the crust cake out in pools. Had about 3 cups of extra filling left over. Hopefully it tastes fine.

I first used your recipe for this  pie a few years ago at our family Thanksgiving meal, and my grandkids couldn't get enough of it.  Every year now it is a must have item at Thanksgiving dinner.  I had to make two this year!  My son and his wife took some home for leftovers .  I think the gingersnaps really compliment the traditional pumpkin pie flavors.  Anyway, thanks for the recipe, my family and I are certainly fans.

I really enjoyed making this pie and Laura’s detailed instructions were easy to follow.  This was my first time making a cookie crust and it turned out perfect.  I did find the filling quite a bit too sweet for my taste, so next time I’ll probably significantly reduce the granulated sugar or leave it out all together.  Thanks for the recipe!

The pie was wonderful. Except for one thing. 2/3cup of granulated sugar AND a whole can of condensed milk?! I had my doubts but I tried it anyway. Although I only added about half the can of condensed milk. The pie was silky BUT way way too sweet. I recommend using either the sugar or the can of condensed milk. Not both. I would also add another egg yolk and a bit of heavy cream. The pie did come out beautiful, deep orange color and no cracks. I used biscoff cookies for the crust and it was perfect.

Lots of compliments on this pie when I made it for Thanksgiving this year! I personally likegetting more of the actual pumpkin flavor of a basic recipe like libbys a little more so I am going to try and use this recipe with less added sugar next time(and more spices as I usually do add more spices to any pumpkin recipe i find bc most don't have as much as I prefer) and see if it turns out still.  Other than that the texture and the flavor are amazing, I have still ended up eating the bit that didn't fit in the pie pan and the leftovers because it is still delicious!

This recipe surprised me. I hadn't ever made pumpkin pie where the filling is cooked ahead of time, but boy, what a wonderful texture.  I made one big mistake  -  I misremembered the recipe and reversed brown sugar and white sugar quantities (so put in  2/3 cup lt brown and  2T granulated). The outcome was a much-too-caramel and not pumpkiny enough flavor, but that's my fault entirely, and the pie still tasted good.  I will definitely make this again.  I did use evap. instead of condensed milk and it was plenty sweet.  The filling was a bit soft, so next time I'll use the evap again and probably add one more egg yolk  just to tighten it up some. I'm not used to cooking with condensed milk, but think there is more density to it than evap.  If that doesn't work as planned, time #3 I'll reduce the sugar and go with condensed. Testing this recipe is going to be sooo tasty!
The crust, btw, is wonderful.  I baked it in a glass pie pan so I buttered the pan lightly and it worked really well.  I was slightly short on gingersnaps so I toasted about  1/2  cup of pecans and ground them with the cookies.  It worked just fine, but the pecan flavor was overwhelmed by the ginger flavor, so I wouldn't recommend it as recipe improvement. 
I'm a great fan of pumpkin pie, and this one absolutely rocks!  Hubby loves it too. Thanks for a great recipe.

We made this pumpkin pie for Thanksgiving this year. I followed the recipe exactly and was so disappointed with how ridiculously sweet this pie is. The pumpkin and spice flavors were overwhelmed by the overpowering sweetness. All we could taste was sugar. Unfortunately, we could not serve it but it did feed our compost bin. If you make this pie, I highly suggest not adding the additional brown and granulated sugars to the filling. The condensed milk provides enough sweetness. I'd also suggest halving the amount of sugar in the whipped cream as well.

I always found pumpkin pie to be plain and opted for pecan or even apple, however with the additions of ginger and a gingersnap cookie crust I am obsessed! This turned out so creamy and complex. I followed the recipe exactly, only adding some cardamom to the filling.

My mother-in-law has made the BEST pumpkin pie at Thanksgiving for the last three years.  I asked her for her recipe so I'll be prepared this year as we wont be seeing my husband's family until Christmas.  She told me she got it from your blog.  Can't wait to make my own gingersnap pumpkin pie this year!  You've got a new fan.

haven't tried yet but I certainly plan to. I did have a question, can I use pureed pumpkin or does it have to be canned? my family has done a pumpkin pie from can only once and we all hated it. my mom has always made her own pumpkin puree to use for pies. she'll get a medium sized pumpkin, cut it in half, scoop out the seeds and guts and then bake it on a cookie sheet until the skin is a little burnt. I don't know for how high or how long i'll have to ask her. but afterwards she just lets them cool before skinning them and pureeing the flesh in a food processer. i'd love to try this recipe with fresh pumpkin puree so let me know if you think it'll work cause I know there's a world of difference  in taste between fresh pumpkin and canned.

I tried this recipe last night in preparation for the holidays this year and... it is amazing! My husband and I have a new favorite. You took pumpkin pie to a whole new level! Thank you!! Can't wait to make it again!

OMG!  This was fabulous even though I had to make a slight change and use coconut cream instead of evaporated milk as my daughter is allergic to milk.

I loved this recipe. I did however make a couple of adjustments. The first was to use caramel condensed milk instead of original which gave it great depth and was very delicious.
Lastly I added diced stem ginger to the pie mixture.
I would highly recommend this recipe....

This is perfection! I've made this pumpkin pie several times and each time, I'm reminded yet again about its deliciousness!

This Bourbon Chocolate Pumpkin Pie is the BEST pumpkin pie recipe - it's a crustless pumpkin pie that's EASY to make! Gluten free, dairy free and paleo!

Bourbon Chocolate Pumpkin Pie (Crustless)

oz canned pumpkin purée

almond or coconut milk (almond milk will cook faster)

tbsp refined melted coconut oil

tsp vanilla extract

bourbon (substitute 1 to 2 tsp almond extract

maple syrup

coconut flour

arrowroot

tsp kosher salt

tsp pumpkin spice – optional

tsp baking powder

dark chocolate baking bar (I love this brand)

crushed nuts – optional.

Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.

Next combine your milk, eggs, maple syrup, vanilla, bourbon, and butter in a mixing bowl. Add your pumpkin puree and mix with hand mixer or stand mixer on medium until smooth.

In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.

Mix your dry batter with your blended egg/pumpkin batter. Stir together until smooth.

Place chocolate in microwave safe bowl. Heat it on medium high for about 45 seconds to start with. Remove from the microwave and stir. Repeat heating in smaller intervals, 15 to 20 seconds, stirring in between, until the dark chocolate is completely melted. You can also do this on the stove top on medium to medium high. Just make sure chocolate has smooth consistency for end result.

Two options here to add the chocolate. Fold chocolate into pumpkin batter OR our pumpkin batter into the prepared pie pan and then swirl your chocolate on top.

Sprinkle a handful of crushed nuts on top. optional

Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more. The edges will be crispy brown.

Check the middle to make sure it’s no longer liquid. (see notes for more baking times)

Remove from oven. If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle.

I don't have bourbon but I do have spiced rum.  How do you think that would taste?

You should be selling this recipe to all the Restaurants... I can't even put into words how amazing this is. So much flavor but not overly sweet! LOVE IT

Oooh, I love the addition of chocolate! Such a delicious twist to the classic pumpkin pie!

This is amazing! It sounds so incredibly tasty!

YUM! Looks so delicious and perfect for holiday season!

Perfect addition to the Thanksgiving dessert spread!

I'm saving this to make for the holidays! I love that this is crustless and I love you use maple syrup for sweetening.

Looks like heaven, I will have to try this.

This pie was no more difficult than any other pumpkin pie and the flavor and texture were outstanding. I used almond  flour,  the bourbon, swirled the chocolate into the pie, but didn't allow the edges to get brown. This recipe will be on the menu every Thanksgiving.

Made it for Thanksgiving. Never again. 

Did everything to the letter. The texture was like Tiramisu instead of pumpkin, had zero flavor and was like trying to eat bread that had been soaked in water. 

The predominant flavor was the dark chocolate...and that's it. The pumpkin was barely perceptible. You couldn't taste bourbon, vanilla, maple syrup or much of anything else. 

Tossed both pies we made into the trash, went to the store and bought a regular classic apple pie with ice cream and called it a day.

My wife and I like healthy but "healthy" shouldn't mean "flavorless" and "inedible". 

Sorry.

I had flagged this recipe around the holidays and bought the ingredients, including the little bottle of bourbon, but never got to it, so now in June, I decided to make it (without the pumpkin spices) and it turned out absolutely wonderful.  Easy to make and wonderfully tasty.  Creamy but not too sweet.  I didn't line the pan and didn't have problems serving the slices.

Here's what you need: premade pie crust, unsweetened pumpkin puree, cloves, cinnamon, allspice, ginger, nutmeg, kosher salt, granulated sugar, dark brown sugar, vanilla extract, large eggs, large egg yolk, half & half, egg wash

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