Straining wasn’t so bad because I used the hand mixer first. I skipped the sauce this year, too lazy. Recipes. As usual, your recipe’s are amazing. It turns out beautifully, doesn’t taste coconut-y at all, and doesn’t give me a stomach ache. The texture was perfect but it didn’t have much flavor, and I’d bought all fresh spices for the year’s holiday baking so I’m not sure what went wrong. I’ve signed up to bring a veggie side to my in-laws and could really use some guidance. Reading the first paragraph of making the filling, I thought that “Combine” at the beginning of the 2nd sentence meant to combine the cream mixture with the puree mixture before simmering… Of course, the 2nd paragraph revealed my mistake… Oops, I really should have read all the way through before starting! Anyone have an opinion on swapping buttermilk for the regular milk? I use their pumpkin pie recipe from “The New Best Recipe,” which does not involve yams or mesh strainers, but does involve pureeing the filling in a food processor and cooking it on the stovetop. Thanks for this incredible, easy recipe! Made this for Thanksgiving but instead of the praline sauce, added a (chocolate ginger) black bottom. Umm, I think ATK is in MA. Pecan pie note–I use maple syrup instead of the corn syrup, and always use twice the pecans as the Karo-bottle recipe calls for, or even a bit more, so all the filling is nutty, there’s no layer of goop underneath. It was delicious and the praline sauce put it over the top. I made this pie for Thankgiving and it is by far the best pumpkin pie I have ever had. Perhaps. I think it’s forever usurped pumpkin pie for me. That’s super helpful – can’t wait to try some fillings without corn syrup! i’ve used this recipe several times now (sometime using canned, sometimes using fresh roasted) and it always turns out perfect pie. Pcretired — I don’t, but I think you could. Also, as many have said, using a medium mesh strainer, I had no problems whatsoever, and the straining step went very quickly. The filling can actually cleanly lift right out of the baked pie crust. One of my old roommates used to bake his pumpkin pie with a thin layer of lightly sweetened cream cheese spread about 1/8″ to 1/4″ on the bottom and the pumpkin pie on top. When I read “Bake on rimmed baking sheet”, I wondered, why a rimmed one? And more sauce. Now a little wiser, I will definitely make it again and adjust the time accordingly. (I also used pumpkin pie spice, because I had it, so can’t comment on spices.). Otherwise, to roast your own: Preheat the oven to 400º. Hi Deb, Just wanted to let you know my Thanksgiving table of 16 adults, all declared this to be the Best Pumpkin Pie they have ever tasted. You might want to check out the comment guidelines before chiming in. Since I had a much smaller pie pan and filling left over, I was able to perfect the crust the second time around! It’s cardamom, not cardamon – and it’s absolutely essential to pumpkin pie. I’m from australia so pumpkin desserts are really there and i’ve never tried pumpkin pie before but i made one for my spanish class on halloween because my american friend was missing it soo much. As always, thanks! I plan to bake it the night before Thanksgiving. And thank you for taking all of the wonderful photos to record the process! I had this same problem with it being too liquid while making a double batch. I vote for vegetables! Feel free to use store-bought pumpkin pie spice in place of the individual spices used. I use white sugar and syrup because I’m a pecan purist. Toddlers and surgery can really take the starch outta a girl. Huzzah! This is of course only my second ever pie…the first one I made an hour ago using your Apple pie recipe. So long freezer section frozen pie! pumpkin cinnamon rolls. I doubled the crust recipe because I like to have extra but it was a disaster. Thanks, Deb! @ 400. Topped the pie with toasted shredded coconut, and it was a hit at tonight’s thanksgiving dinner! I may have to give up on my plans for pumpkin cheesecake this year. PIE is a passion. I can’t stand a pumpkin pie that doesn’t have a lot of flavor to it! Lindsey — I might do what I did in my cookbook, which was to marble a pumpkin tart with a cream cheese swirl, as you might with brownies. This looks decadent. The directions mention 20-30 minutes. still, i know something went wrong but i cannot for the life of me figure out what it was, as i am certain my measurements were exact. I come here for inspiration- for cooking, taking pictures and writing. Thinking about whether to “gild the lily” this year. jen — You can definitely make the pie the day before. Or did it seem curdled after you sieved it? Too big, butter runs out (as you noted) and the crust left behind is missing those airy buttery pockets that make it soft and flaky. Next time (oh, there will be many more next times), I will toast the pecans. Definitely will try this. Fold overhang under edge of pie crust and crimp decoratively. can’t wait to try this one, maybe now my husband will finally try a pumpkin pie!! If you can find orange-fleshed sweet potatoes, I’d roast them and replace the canned with that. pumpkin cupcakes. I find plain pumpkin too loose since making that other version. though, i did eat the pie leftover today (my changed version) and it was alot better leftover than on thanksgiving, esp. Next time I won’t forget it. The edges are good, but the center is an oil slick. Thanks for the pie recipe! Thanks for your reply. On top of the work involved with this recipe, using roasted pumpkins and yams amounted to more work than I expected. The filling was thicker than I expected – family member said it reminded them of cheesecake consistency. Did I likely make a mistake in preparing the filling? Instructions. 1 1/4 cups (155 grams) all-purpose flour Thus, two years ago, I decided to make one from scratch–not with the dreaded canned pumpkin stuff but by using a real (roasted) sugar pie pumpkin. 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. Deb, you rock. Perhaps the best fall tradition of all is the pumpkin pie, a symbol of harvest time for generations that brings new life to old favorites like nutmeg, cinnamon, cloves and ginger. I mash it with a potato masher :-) I usually buy a pumpkin or two in the fall and then can some of it to use later in the year when you can’t buy fresh ones. From the first bite there was widespread happiness across the land, I jest, but there was a lot of yums and general agreement in the best ever. (The filling I made came almost to the top of the crust.). Take a look at some of our favorites. Homemade Food Gifts? Next time I might try not par-baking the crust. Smitten Kitchen’s pumpkin bread is a super-simple recipe that can be whipped up within an hour. silky smooth pumpkin pie. Might I suggest adding the phrase “set aside.” to the end of the first sentence? Directions are in the Notes below the recipes. I have been looking for a recipe to replace the one on the back of the Libby’s can. Any other recipes for pumpkin pie that you’ve made and could recommend? Yams are huge things not commonly found in cans. So you’re telling me its worth it? It says “1 sticks (8oz or 115 grams)”. I love the way they test recipes and then give you their results. Your recipes have made me famous over and over (and I always give you the credit). Mel – I made this pie last year for Thanksgiving. The recommendation to use a food mill instead of a strainer was right on. I love that the desserts on your blog are very balanced and not overly sweet. i have loved every recipe that i have ever tried from your collection, but i am nervous about making this one for thanksgiving, since i do not care for maple syrup. can anyone tell me if you can actually taste the syrup in the pie? Just bake it a little longer. Christie — I understand 315 ml to be correct for 1 1/3 cups of liquid. My brother even dreamed of it when he almost died (okay, he didn’t actually almost die. or does it matter? Extra pie is always considered breakfast… eggs, milk, pumpkin! I so appreciated that this recipe yields a product as good as that of the CI recipe but without the ridiculous tediousness of mixing in canned sweet potatoes, straining for a day and a half, etc. Will be making this with friends over the weekend – and love it so much have added it to our weekend links blogpost scheduled tomorrow so our community can try it too! P.S. Then again, they could just make the pie themselves if they don’t like it and be thankful a pie showed up. :). For dairy-free people, full-fat coconut milk works just as well as heavy cream. Even with delicious sauce it’s too dense and squashy. I have a half-pint in the fridge that says 237. The new boyfriend, a massive pumpkin pie fan, loved it :). . Latex? I’m baking this pie right now. Deb :(. I didn’t have any trouble putting it through a sieve and liked the silky texture. I’ve been assigned “pastry chef” for Thanksgiving this year and I’m trying to figure out how to get it all done, and travel! I’m so delighted to see this, for two reasons. The thicker filling was just as good! Gorgeous and delicious as always! I vote for the vegetable recipe, please! Required fields are marked *. i tasted it and the flavor was delicious, but there was no way that was going to become a solid pumpkin filling, and definitely no way it would need to go through a strainer?! Is that pie really HOURS better than the 15-minute recipe on the can? We now have 15 locations throughout Michigan and Indiana for your dining pleasure. Just wondering if you used REAL maple syrup or the stuff that gets put on pancakes. ..are you sure that is not a pint you are looking at? Seriously amazing when made with a locally grown pie pumpkin. If you are VERY confident and you REALLY don’t want to pre-bake the shell, go for it– but if you are serving this to others and you are in any way less than 100% rock star in your personal confidence level, you may be really embarrassed by the raw bottom crust which many people will leave on the plate. The filling came out very liquidy (even after cooking on the stove, though perhaps I did not give it enough time?). This is the traditional holiday pumpkin pie. Ok so how do I do this in Australia…no canned pumpkin and I cannot even begin to imagine what yams are? Made this for Thanksgiving and was huge hit. Instead, I blended the filling after having mixed in all the cream/egg mixture. Did yours seem too hot? It’s kind of like the difference between instant mashed potatoes and real mashed potatoes. I’ve been baking pumpkin pies for many years. I don’t comment often on recipes, and only do so when they are really great. I used to think Libby’s recipe was the be-all, end-all of pumpkin pie, and I’m so happy I found this! (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator. Thanks for sharing :). I made the mistake of trying a revolutionary pumpkin pie several years ago — gingersnap crust, candied ginger, some sort of crunchy nut topping — and it was a total bust at Thanksgiving dinner. Maybe the crust spent a little too much time overall in the oven? I’m sorry I hadn’t mentioned that. What you can do, which is what I did on Saturday, is bring the already-made sauce on the side and warm it in the microwave. Should I freeze and thaw it? Instead of ground ginger, I chopped up and tossed some fresh ginger in the food processor as well when blending the pumpkin. I ended up adding around 1/2 cup more flour to mine at the end and it came out good. Anyway, thank you, Deb! I will be eating this for breakfast tomorrow. I want all of it. Top 20 Smitten Kitchen Pumpkin Pie. I usually don’t love pumpkin pie, but the praline sauce really makes it, especially as the pie itself isn’t super sweet. Should the pie filling only fill 2/3 or 3/4 of the crust? Happy Thanksgiving, Deb– you always feel like a part of the family at the holidays :). I just did this recipe tonight – I actually doubled the recipe to make two pies and I still have enough custard left over for nearly two more. I think they need to be toasted. It took a while for the toothpick to come out w/out any pumpkin on it. Everyone hearts a real, serious pumpkin pie. There is fresh orange sweet potatoes, can i use those instead and how much? like many others, i always seem to get enough filling for two pies (more like 2.5), but i just make extra crusts to compensate. I even kept it on 5 minutes longer than it said. My oldest is 9 years old and it’s become our Thanksgiving tradition to make this pie together. Well done and thanks for your compassion with this sentimental dessert. I did the all butter pie crust and the first one rose up like a flying saucer in the pan, the custard wouldn’t set. in fact, a day later, i took it out of the fridge…it is still crispy on the bottom! p/s the pie’s just beautiful!! This was my third year making this amazing pie. I actually made this pie with Joy at a baking class last month at King Arthur Flour. You’re 95% there. Thanks so much, Deb! I made your pumpkin pie for Thanksgiving. We usually use kabocha squash instead of pumpkin (baked on low heat for a longish time and just scooped out of the shell rather than puréed since we like a bit of texture) and decrease the sugar slightly because of kabocha squash’s sweetness. (From the other side of the world, where it’s too hot for pie). I also bought a Marie Callendar pumpkin pie along in case my pie making effort failed. I trust you implicitly, so this could not have come at a better time. Brought it to the office; everyone loves it! Silky Smooth Pumpkin Pie on smittenkitchen.com Article by Lauren L Best Pumpkin Pie Pumpkin Pie Recipes Pumkin Pie Pumpkin Puree Smitten Kitchen Pumpkin Pie Delicious Desserts Dessert Recipes Yummy Food Fall Desserts If the prettiness factor is important to you I would use a toothpick. Thank you for all your sharing, Judy, I love pumpkin pie but while I bake a lot, it is something I prefer eating when it’s made by somebody else. Thank you! It is silky and not so heavy, it is smooth and a bit velvety, it is softly spiced and very pumpkin-y and I don’t mean to tattle or anything, but Alex has already had two slices. It’s probably the most perfect pumpkin pie EVER! Hi pinktea — If you drizzle the cream mixture in slowly, you can safely avoid any curdling as that will temper it. one note – i also used an immersion blender. Lol. Pumpkin pie is great and I don’t want to let them down. I like this recipe because it combines my two favorites at this time of the year; pumpkin pie and pecan pie. Still ended up with a little extra filling, but stuck it in a ramekin for a pie crust-less treat. Christie — So strange! This pie stands on it’s own- the sauce is completely extra, and to be honest, a bit distracting. I’ll never go back to evaporated milk again! @christine, same here! Deb you should delete this one. You can try it if you like: http://www.ice-cream-freaks.com/ice-cream-pie-pumpkin.html. This has been my go to pumpkin pie recipe for about 5 yrs now as it is simply the best. It really melted in your mouth and was pure buttery creamy silky deliciousness. My solution? I might just buy those little pre-made tart shells and fill them with the leftover! Yay! Thanks for working so hard to perfect the basics for us! As kmac in #163 said, I have half the filling left over. As for your next recipe…can’t go wrong with pie! :-) Your version sounds time consuming and hard! (I made a second pie for T-giving weekend and the crust was absolutely a-maze-ing). Quite traditional in some circles but seems exotic to us. Now fixed, thanks. I also wondered why I had stopped, but was reminded why when my 3 and 7 year old went completely crazy today while mommy was busy in the kitchen. And even better, I was set on creating a healthy pumpkin pie recipe because I’m 100% sure we don’t need to have pumpkin pie made with sweetened condensed milk. serving. Thanks for this recipe…made it for thanksgiving and it was a success. Decided this was the recipe I’d use for the dozen pies I needed to make for a large function. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. It is a lot of work, but well worth the effort. Sort of like pecan pie and pumpkin pie mixed together. I see you substituted 2 cups of half and half. Or should apple butter make up half the fruit and then let pumpkin and yam make up the other half in combination? This sides cooked, but the middle never set, not sure what went wrong…. Warm the topping before serving. What did I do wrong? However, even with a deep dish pie shell, I ended up with 3 cups extra filling! I had the pie in for half an hour and then took it out and let it cool, and only 2-3 inches away from the crust had actually set. I have it wrapped and in the freezer now. Any advice? I know..it sounds silly, but I need to build up anticipation for pumpkin pie, or nobody will eat any of it on the big day. The filling and topping were delicious. A new pumpkin pie! Is pumpkin pie as we know it broken? You make even my boring assignments fun, thank you! Searching for the Smitten Kitchen Pumpkin Pie? But I too can’t seem to find canned yams here… and I’m in the States!! Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 30 to 40 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. asmit — Can you get walnuts? Now I’d only have to make one!! I made this for T-day last week and it was the most delicious pumpkin pie I ever tasted. KEEPER KEEPER KEEPER PUMPKIN PIE KEEPER!!! It came out super smooth and creamy. I even told my boyfriend that I hope he doesn’t like the pie because I’m never making it again. sunken black forest cake. You saved Thanksgiving! For those previous comments on the use of corn syrup in pecan pie and the cloyingly sweet after taste- I hate it too! Anyway, the problem with all crumb crusts is that they eventually get soft. I made this pie for Thanksgiving and everyone loved it! For various reasons, the texture came out oddly eggy, but overall, the flavor of this pie is fantastic. I do like that you cooked the pumpkin down in this one too but am willing to mash and add the sweet potato to smooth out that filling some more. I cut the pumpkin in half, put it on a cookie sheet cover with aluminum foil and bake in the oven. But that’s the only change I made. i knew i could count on you! You were right; this is some good pie! And happily I admit that now I, too, find it quite lovely. This was a lot of work, but it was really tasty! Am I better off putting it on the pie while the sauce is warm (so it doesn’t solidify) and then serving the whole thing room temperature? Oh man. Unfold dough and trim overhang to about 1/2-inch. 1/2 cup (95 grams) packed light or dark brown sugar Oh boy, I had forgotten! Thankyou. Thanks for this simple classic pumpkin pie recipe! I did also wonder if maybe substituting golden syrup (which I’ve used in Anzac biscuits and which imparts such a lovely caramel flavor) could work, but it might still results in the texture that I dislike about corn syrup-based fillings. Okay? It’s hard to admit but it’s as good as my pumpkin pie I make with sugar pumpkins. I tripped on the kitchen rug when I was putting the filling into the crust, and pumpkin pie filling went everywhere, including down the sides of the crust and in between the oven and the cabinet (gotta love that). It’s more about what flavors you’d like to impart. I’m counting on you to figure it out. darn… and in other not so fortunate news, as i was rolling out my dough, the oven decided it would not heat. Such a simple thing could save you from a grainy, weepy, cracked pie. Whatever fun, new pie recipe we come up with, we always have to have the standards – Cook’s Illustrated Pumpkin and Pecan pies. When I did it last year, it was beyond incredible. (Please don’t ask how long my to-do list is.). The “straining” sounds like it could be accomplished more easily by using a food mill. Next time I will ratchet back the sugar a bit – perhaps to 1/2 cup sugar rather than 3/4 cup. Anyway, I haven’t baked for the holidays in a few years, and missed it. I’m just going to pull it soon as I need to get to sleep! I have this baking in the oven right now and am excited to see how it turns out! Recipes. It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. I always use fresh pumpkin for pumpkin pie. Last year’s had the best texture, using coconut cream, but had a very definitive coconut flavor. a few things… After all, I’m doing a trial run and can adjust the spices for the big show if concensus dictates. Was wondering if there is an alternative if I don’t have pie weights or pennies. I look forward to trying your crust recipe sometime too. Oh, and USE A MEDIUM MESH STRAINER. I made this pie as written and had just the right amount for a 9-inch pie dish. I’ve been making this–a riff on the Libby recipe, but following the best tips from the Cook’s Illustrated method–since I first read about the cook’s illustrated method! Thank you! Thanks for bringing them to us here in So easy and it came out perfectly. But I don’t have heavy cream…or candied yams…or maple syrup. Always need more vegetables. (the hint of maple etc) and now this. I’ve never cooked the pumpkin before putting it in the crust and the texture was gorgeous. candy pork. When one classic (old-school pumpkin pie) loves another classic (pecan pie) very much, everyone wins. The colder your dough when you get it into the oven, the better it holds its shape.” I now put my crusts in the freezer for 10 minutes before baking and the crimping stays beautifully defined. Excessive? Should I accept it as pumpkin soup in a bread bowl? Wow, this recipe looks sweet. ), so it looks like the remaining batter is probably going to end up down the drain. Even then, I only used about 1/8 of a cup. So good! ok ;), It’s like the best of both worlds! Okay, sorry for my histrionics. Or should I just bake the pie for longer? Do you think Pie making is something that requires a dry run? EVER. Just a heads up! Or is there a perhaps a good method for getting the filled pie crust to the oven without spilling? Thanks again! Then, I put the chunks, skin and all, in a 9×13 pan with a little water, cover with plastic wrap and microwave until tender. Recipes. I used the food processor to make them and didn’t need to strain the filling later, it was super smooth. The worst part is, I kept looking at it and thought it was off and convinced myself it wasn’t. I guess we don’t have a pie culture, except for meat pies! Will have to try the topping. Smells great! :). ), but it IS spicy nonetheless. I am making this again with butternut squash – should the amount of sugar (or any other ingredient) be adjusted to accomodate for the different flavor of butternut squash? The 2008 recipe hailed from Cook’s Illustrated, those clever chefs that always push the envelope, this time in the name of the silkiest pumpkin pie they could come up with. I ended up baking at a higher temp for 30 minutes for the second pie and it looks much better this time. You know, all the normal things in life. The filling was really tasty though! How long would the baked pie keep? Check them out..you won’t be disappointed. This year my family will be at my grandmothers, and my sister will stay home, so I will miss our late night Get Out the Pie session. LOVE it. I almost over cooked it because I’d expected it to take much longer due to comments here, but the timing was perfect using the bottom rack. Never considered using maple syrup. Everyone said it was amazing. It’s not necessary but you can do so if you prefer it. This looks so perfect – I love your idea of using coconut cream in the filling! My family won’t eat pie … crazy people…, Mmm I love pumpkin pie but it can always use a little something… extra. Deb – I abandoned the pumpkin pie years ago. We made the pecan praline and found this to be the best pumpkin pie we’ve had. That’s a good thought. Though cooking the pumpkin adds an extra step, this was still a very-low maintenance pie for the level of reward. In a probably misguided attempt to save carbs anywhere I can I’d like to make this crustless, either in 1 pan or individual ramekins. Chocolate pecan pie, but not rubbery, and we 're welcoming all of the people. 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