pumpkin pie recipe

Delicious Sweet potato pumpkin pie is a marvelous pie filling combination for the holiday season. The flavors are so rich and deep. This recipe makes two easy to make 10 inch pies.

Sweet Potato Pumpkin Pie Recipe

15 oz canned pumpkin purée pumpkin

potatoes

sugar

salt

cinnamon

Tablespoons pumpkin pie spice

eggs

evaporated milk

Prepare the pumpkin and sweet potatoes ahead of...

Prepare the pumpkin and sweet potatoes ahead of time as necessary.

Prepare two single crust unbaked pie shells. Either...

Prepare two single crust unbaked pie shells. Either VERY full nine inch pies or 10 inch pies.

Pre heat oven to 425 degrees

Mix sugar and spices together in a small...

Mix sugar and spices together in a small bowl and set aside.

Beat eggs in a large bowl with electric...

Beat eggs in a large bowl with electric mixer.

Add in sweet potato and pumpkin and sugar...

Add in sweet potato and pumpkin and sugar spice mixture, beating after each addition.

Continue beating while gradually adding the evaporated milk.

Pour into the pie shells. 

Bake for 15 minutes at 425 degrees.

Reduce heat to 350 degrees F and bake...

Reduce heat to 350 degrees F and bake for 40 to 50 minutes or until a knife or toothpick in the center comes out clean.

https://mediavine-res.cloudinary.com/video/upload/ffachx0s8qpwcrqoeo5i.mp4

Sweet potato pumpkin pie is a marvelous pie for your Christmas and Thanksgiving Dessert menus. The Fall pumpkin spice-sweet potato flavors are rich and deep.

Sweet Potato Pumpkin Pie

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

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

ginger

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.

This luscious Pumpkin Custard Pie is a beautiful addition to any fall or holiday dessert table. Make it a day ahead for easy entertaining.

Pumpkin Custard Pie

recipe all-butter pie crust

pumpkin puree ((2 cups))

vanilla extract

light brown sugar (, lightly packed)

nutmeg

cloves

milk

heavy cream

Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch deep dish pie plate. Reduce oven temperature from 375 to 350 degrees F and place a baking sheet on the rack.

In a blender or the bowl of a food processor, combine pumpkin puree, eggs, vanilla, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Blend until combined, about 5 seconds. Scrape the bowl or blender canister.&nbsp;Add milk and cream and blend (low speed, if using a blender) for an additional 5 seconds, until smooth.

Pour filling into the prepared crust. Place the pie plate on the heated baking sheet and bake for 45-50 minutes, until the edges are puffed and set and the center jiggles. The center of the pie should register 175 degrees F on an instant read thermometer.

Let pie cool on a wire rack to room temperature. Pie will continue cooking and firming up as it cools. Refrigerate until chilled. Slice, and serve with lightly-sweetened whipped cream.

https://embed.mediavine.com/videos/m3yqixhhezuiq42fggts

This luscious Pumpkin Custard Pie is one of my family's longtime holiday dessert traditions. It's creamy yet light, and gently-spiced for the prefect end to a Thanksgiving dinner.

Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

Pumpkin Spice No-Bake Cheesecake

oz 1/3 less fat Philadelphia Cream Cheese

pumpkin

vanilla

tsp pumpkin pie spice

brown sugar (unpacked)

oz Truwhip (thawed)

Graham Cracker Crust

In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy.  A hand mixer or spatula both work fine.

 Add Truwhip and whip until smooth.

Spoon mixture into pie crust and chill for a few hours, until firm.

Homemade Pumpkin Pie is one of the most iconic Thanksgiving Desserts. See our secrets for a crisp crust and the best pumpkin pie filling!

Classic Pumpkin Pie Recipe

pie crust ((1 disk

egg white ((to brush inside hot crust))

pumpkin puree (room temperature (Libby’s brand works best))

eggs (plus 3 egg yolks, room temp)

light brown sugar

tsp salt

tsp vanilla extract

oz evaporated milk (room temperature)

heavy whipping cream

Tbsp sugar

golden rum

Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a 9” glass pie pan.

Fold the excess dough behind the crust under at the edge to build up the edge for crimping then crimp the edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate 1 hour, which will help the crust bake more evenly without sliding down.

Prepare the Pie Crust:

Preheat oven to 425˚F. Line the center of your chilled pie crust with a 9-10″ ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights. Bake 17 minutes or until edges are starting to turn golden.

Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry. While it’s still hot, brush the inside with egg white which creates a barrier so the filling doesn’t soak into the crust. Cool completely to room temp before adding the filling.

Blind Baking the Crust:

In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin spice, and cinnamon until well combined.

Add evaporated milk and whisk until blended and all of the bubbles are gone from the batter. Tap bowl against the counter a few times to knock out any extra bubbles.

Reduce oven temperature to 350˚F and bake 55-60 minutes until the pie is nearly set. It should be completely set at the edges with just a slightly loose center. It should be barely wobbly like a cheesecake.

Cool completely on a wire rack until room temp (3 hours) then serve or refrigerate if not serving the same day.

Make Pumpkin Pie Filling and Bake:

In a mixing bowl with the whisk attachment, beat on medium speed with the whisk attachment or egg beaters for 1 minute until soft peaks form.

Add 3 Tbsp sugar, 1/2 Tbsp rum, and 1/2vanilla and beat on medium-high speed until medium peaks form.

Make the Rum Whipped Cream:

https://www.youtube.com/watch?v=-foq31MPrGE

Homemade Pumpkin Pie is one of the most iconic Thanksgiving Desserts. See our secrets for a crisp crust and the best pumpkin pie filling!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

PUMPKIN PIE INGREDIENTS:
►1 pie crust disk (half of our pie crust recipe)
►1 egg white to brush inside the hot crust
►15 oz pumpkin puree, room temperature (Libby’s brand works best)
►1 large egg, plus 3 egg yolks, room temp
►1/2 cup light brown sugar, packed (break up any clumps before adding)
►1/4 cup granulated sugar 
►1 tsp pumpkin spice 
►1/2 tsp cinnamon 
►1/2 tsp salt
►1 tsp vanilla extract - flavor
►12 oz evaporated milk, room temperature

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/pumpkin-pie-recipe/
WATCH PIE CRUST RECIPE: https://youtu.be/SKDki3BPLzU
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The BEST PUMPKIN PIE RECIPE I've Ever Made | Thanksgiving Dessert

A delicious and smooth pumpkin pie with crisp crust throughout and all your favorite fall spices. 

Pumpkin Pie Recipe

pie crust (unbaked)

oz pumpkin puree (one can)

brown sugar

¼ tsp ground ginger

eggs (large, room temperature)

tbsp cream

Place rack in center of oven and preheat to 425 degrees. Allow your chilled pie dough to warm up for about 5 minutes on the counter.

on a lightly-floured surface roll the pie dough out to a circle a bit less than 1/4 inch. Roll the dough onto the rolling pin and transfer to the pie dish. Push the edge inward so the dough forms to the pan and press in.

Trim the dough about 1 inch larger than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Chill in freezer to 10 minutes.

Cut a round or parchment paper and frill the edge then press to the pie pan. I like to fold a sheet of foil in half and gently press against the parchment paper, this will support the pie in the oven and prevent and slippage. Fill the paper three-quarters full with pie weights or dry beans and bake the crust for 12 minutes.

Remove the beans, foil and paper  prick the crust all over, including the sides, with the tines of a fork, and bake for another 10-12 minutes and remove from oven. Crust should be dried out and just turning color. Reduce the oven temperature to 350 degrees.

Add the pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt to a pot then mix and place over medium-low heat. Stir frequently and cook until the mixture is hot and just starts to bubble when left alone for a moment. Remove from heat.

Combine the milk and cream in a bowl or measuring cup them microwave for about 90 seconds to warm. Add the eggs to a bowl and whisk together.

Drizzle the warm milk mixture into the eggs while whisking, then add the egg mixture to the pumpkin filling and whisk together until smooth and fully incorporated.

Pour the filling into the blind baked pie shell. Mix an egg with a tablespoon of milk or cream and brush the edge with it.

Loosely wrap the edge of the pie with foil and bake bake for 45 to 55 minutes, or until the filling is just set in the middle and knife inserted in the center comes out clean. You can remove the foil after about 30 minutes If the crust needs to take on some more color.

Set aside to cool completely.

For the Filling:

This easy classic pumpkin pie recipe has a crisp butter crust, a rich smooth filling, and all your favorite fall spices. You can make it days in advance and its freezer friendly. I packed in all my tips and trick for the perfect pie so you can bake with confidence! 

RECIPE: https://preppykitchen.com/pumpkin-pie-2/

I've been tinkering with my pumpkin pie recipe for quite a while and finally felt it was time for nw pumpkin pie video. The crust is so perfectly crisp and the filling is just ahhhmazing. I hope you get a chance to make this and don't forget the whipped cream!

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Perfect Pumpkin Pie

<p>My mother's 'famous' recipe for skillet pumpkin pie, made in a cast iron skillet.</p>

Skillet Pumpkin Pie Recipe

(15 ounces) 100% Pure Pumpkin (I use LIBBY’S)

(12 ounces) evaporated milk

10 inch unbaked pie crust

Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin purée and sugar-spiced mixture. Slowly stir in evaporated milk.

Line a greased 8-10 inch cast iron skillet with a pie crust, crimping the outer edges at the top with your thumb and index finger. Pour in pie mixture.

Bake at 425° F for 15 minutes. Reduce temperature to 350° F, bake for an additional 40 to 50 minutes or until a toothpick inserted near center comes out clean. Let cool on stove top for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

This easy homemade Pumpkin Pie Recipe makes the best pumpkin pie! This pumpkin pie from scratch is quick and easy to make. It&#x27;s perfect for Thanksgiving or the holidays!

all purpose flour

water

can (1 ¾ cups) pure pumpkin puree

¾ cup packed light brown sugar

cornstarch

allspice

Place flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. (Alternatively, the pie dough may be made by hand in a large bowl using a pastry cutter to blend in the butter and a fork to bring the dough together.)

Add the cold butter cubes and pulse until the largest pieces of butter are the size of small peas, about 8 pulses. Add the ice-cold water and pulse until the dough just comes together, adding more water by the teaspoonful as needed.

Turn dough out onto a floured work surface and form into a round disk. Roll the dough into a 12-inch round. Transfer dough round to a 9-inch pie dish that is 2 inches deep by wrapping it partway around the rolling pin. Trim the dough edges as needed around the pie plate and then fold edges under. Use your fingers to crimp the edges of the pie crust as desired. Place pie crust in refrigerator while you prepare the filling.

Make the pie crust:

Preheat oven to 375° F.

In a large bowl, combine pumpkin puree, eggs, heavy whipping cream, milk and brown sugar. Whisk until smooth. Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.

Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan. The pie will continue to set up as it cools.

Cool pie on a wire rack for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.

Make the pumpkin pie filling:

For my Creamy Chocolate Pumpkin Pie I layered a delicious glaze of chocolate ganache on top with a chocolate cookie crust for a spin on the classic pumpkin pie. Prep time does not included the 4 hours total of chilling time. Adapted from BHG recipe.

Creamy Chocolate Pumpkin Pie

butter (melted)

chocolate wafer cookies, finely crushed ((about 24 cookies))

oz cream cheese, (softened)

15 oz pumpkin puree

chocolate chips

milk chocolate chips (melted)

Preheat oven to 350°F. Lightly coat a 9-inch pie plate or baking stone with cooking spray.

In a medium bowl toss together butter and crushed chocolate wafer cookies (See Note 1). Sprinkle into pie plate and press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.

In a large bowl beat sugar and cream cheese with an electric mixer on medium speed until combined. Add eggs, beating on low speed  until combined. Stir in pumpkin puree, vanilla, pumpkin pie spice, and kosher salt. Pour pumpkin mixture into baked crust.

Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.

In a small microwave-safe bowl combine dark chocolate chips and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. Let stand for 5 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more.

Optional: In a small microwave-safe bowl combine milk chocolate chips and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. If desired, drizzle on top of dark chocolate topping. Chill for 30 minutes or more, covered until serving.

https://content.jwplatform.com/videos/i0HdnvyF.mp4

For my Creamy Chocolate Pumpkin Pie I layered a delicious glaze of chocolate ganache on top with a chocolate cookie crust for a spin on the classic pumpkin.

Creamy Chocolate Pumpkin Pie 60+ AdThrive.mp4

Savour every single morsel of sweet buttery pastry and rich, delicately spiced pumpkin filling. Sweet creamy pumpkin in crumbly pastry … no wonder this pie has stood the test of time. Take a bite out of the US with this pie full of sweet spices and maple syrup.

Pumpkin pie

Olive oil spray

(1 2/3 cups) plain flour

tsp caster sugar

butter, chilled, chopped

(1 1/4 cups) pumpkin, cooked, mashed, cooled (see note)

maple syrup

Nestle Reduced Fat Cream

(1/3 cup, lightly packed) brown sugar

tsp ground ginger

Gluten-Free Pumpkin Pie! A crowd-pleasing holiday favorite made from scratch with a flaky gluten-free pie crust. Thanksgiving isn’t complete without it!

Gluten-Free Pumpkin Pie (with Homemade Crust)

butter ((1 stick))

(ice water)

sour cream

white vinegar or rice vinegar

gluten-free 1:1 baking flour (180 grams)

15 pumpkin

(1 can) evaporated milk (or 1 cup full-fat coconut milk)

Cut the butter into small 1/4-inch pieces and freeze for 10-15 minutes.

Combine the ice water, sour cream, and vinegar in a small bowl. Whisk until smooth and set aside.

Process the flour, sugar and salt in the bowl of a food processor until combined. Scatted the butter over top and pulse until the butter is the size of large peas, about 10 pulses.

Add the sour cream mixture and pulse until the mixture begins to clump around the blade, about 10 pulses.

For the Crust:

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