Pumpkin Pie

The BEST Pumpkin Pie recipe you'll ever find! | browneyedbaker.com

[This recipe was originally posted in 2010, and it remains my favorite pumpkin pie recipe to this day. I’ve made it more than a half dozen times since first sharing it with you, and I thought it deserved some photo upgrades. I also didn’t include a crust recipe the last time around, so I have updated the recipe to include my favorite pie crust, as well. Happy Pie Baking!]

Pumpkin pie is THE quintessential Thanksgiving dessert, am I right? It’s rare to find a house that doesn’t serve at least one, if for no other reason than “it’s Thanksgiving, you have to have pumpkin pie”. I am a huge pie person (and an even bigger pie crust person), but truth be told, pumpkin has never been one of my favorites. I will eat it, for sure (I’m not totally crazy), but it just never did much for me… until I found this recipe. While the flavor isn’t too dramatically different than most recipes, it has some extra oomph, and the texture is far superior to any pumpkin pie I’ve ever tasted. It’s silky smooth, creamy, and has an incredibly clean, slightly spicy pumpkin flavor.

The BEST Pumpkin Pie recipe you'll ever find! | browneyedbaker.com

This recipe definitely differs from that old familiar one on the back of the can of pumpkin. While it’s a bit more involved as far as prep goes, I think the payoff is well worth the extra effort. Below are a few notes on how the different ingredients and techniques impact the pie:

  • The addition of candied yams (sweet potatoes) intensifies the pumpkin flavor.
  • Using fresh ginger adds more complex flavor than its ground counterpart.
  • Maple syrup boosts the pumpkin’s natural sweetness.
  • Simmering the pumpkin and sweet potatoes cooks off a significant amount of moisture and concentrates their flavor.
  • Cooking the spices along with the pumpkin allows their flavors to intensify.
  • Heating the filling allows it to firm up quickly in the oven, rather than soaking into the crust and making it soggy.

So, there you have it. This is a little bit of a spin on traditional pumpkin pie, but it’s definitely a notch above, in my opinion. This will certainly become my standard pumpkin pie from now on!

The BEST Pumpkin Pie recipe you'll ever find! | browneyedbaker.com

One year ago: Dill Sandwich Pickles
Five years ago: New Baby Onesie Cookies

Pumpkin Pie

Yield: One 9-inch pie

Prep Time: 2 hours (including crust)

Cook Time: 55 to 70 minutes

Total Time: 3 hours 10 minutes

A classic pumpkin pie recipe - smooth, creamy and just moderately spiced. The best pumpkin pie you'll ever eat!

Ingredients:

For the Pie Crust:
1¼ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into ¼-inch slices
¼ cup vegetable shortening, cold, cut into two pieces
2 tablespoons vodka, cold
2 tablespoons ice water

For the Pie Filling:

1 cup heavy cream
1 cup whole milk
3 eggs + 2 egg yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin
1 cup drained candied yams (from 15-ounce can)
¾ cup granulated sugar
¼ cup maple syrup
2 teaspoons grated fresh ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon salt

Directions:

1. Make the Pie Crust: Process ¾ cup flour, sugar and salt in a food processor until combined, about two 1-second pulses. Add the butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese, but there should be no uncoated flour. Scrape the bowl with a rubber spatula and redistribute dough evenly around the blade. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Turn the mixture into a medium bowl.

2. Sprinkle the vodka and ice water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together. Flatten the dough into a 4-inch disk. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.

3. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack and preheat oven to 400 degrees F. Remove the dough from the refrigerator and roll it out on a generously floured work surface to a 12-inch circle. Roll the dough loosely around the rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Ease the dough into the plate by gently lifting the edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate for 15 minutes.

4. Trim the overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute the edge of dough. Refrigerate the dough-lined plate until firm, about 15 minutes.

5. Remove the pie pan from refrigerator, line the crust with aluminum foil, and fill with pie weights or dried beans. Bake on the rimmed baking sheet for 15 minutes. Remove the foil and weights, rotate plate, and bake 5 to 15 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

6. Prepare the Pie Filling: While the pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in a medium bowl. Combine the pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large heavy-bottomed saucepan; bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 t0 15 minutes.

7. Remove the pan from heat and whisk in the cream mixture until fully incorporated. Strain the mixture through a fine-mesh strainer set over a medium bowl, using the back of a ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell.

8. Bake the Pie: Return the pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce oven temperature to 300 degrees F and continue baking until edges of pie are set and the center looks firm but jiggles slightly (an instant-read thermometer inserted in the center should register 175 degrees F), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Serve with whipped cream. Leftovers should be stored in the refrigerator for up to 3 days.

(Recipe adapted from Cook's Illustrated, November 2008)

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81 Responses to “Pumpkin Pie”

  1. Green Girl @ A little bit of everything on November 11, 2010 at 12:35 am

    as weird as it sounds, I never made pumpkin pie for Thanksgiving, to finish my confession I rarely make pies, unless i have a store bought crust (hate making it)
    your pie looks so delicious, you make it sounds like it’s a piece of cake
    I’ll try soon your pie crust and if it’s a success I’ll make the filling too, if not I’ll but the crust and make the filling :d

    Reply

  2. Tanya on November 11, 2010 at 4:22 am

    Truth be told, I’ve always thought store bought pumpkin pies were far better tasting than any homemade one. I’m definitely willing to try this though because I feel like buying the pie is cheating. Thanks for all the great recipes! =]

    Reply

  3. Katrina on November 11, 2010 at 7:03 am

    I’m a big fan of pumpkin pie. I’ve never added yams before though. I’ll try this recipe next time :)

    Reply

  4. Lauren at KeepItSweet on November 11, 2010 at 7:16 am

    your pie looks so pretty, i like the idea of adding sweet potatoes

    Reply

  5. Tabitha @ From Single to Married on November 11, 2010 at 7:28 am

    can I just say how much I LOVE pumpkin pie! And the good news (or bad, depending on how you look at it) is that my husband hates it so when I make one I get to eat the whole thing! And this looks like a great recipe to try!

    Reply

  6. Estela @ Weekly Bite on November 11, 2010 at 7:57 am

    Pumpkin pie is my favorite pie of the season!

    Your pictures are breathtaking!

    Reply

  7. the blissful baker on November 11, 2010 at 9:08 am

    wow, your pumpkin pie looks beautiful, and i’m sure it tastes wonderful too! pumpkin pie is my favorite, and this version looks absolutely fabulous!

    Reply

  8. Laura Wifler on November 11, 2010 at 9:09 am

    I’m right with you on the pumpkin pie thing — I’m personally not one for it, but it’s a must to serve at Thanksgiving. I think I’ll try out this recipe this year and become a convert! :)

    Reply

  9. Lisa on November 11, 2010 at 9:17 am

    Gorgeous photos! My mom makes fantastic pumpkin pie… from the recipe on the back of the can of pumpkin. For years I thought it was a secret family recipe. It’s so tasty and familiar, though, I’m not sure that I am willing to break this tradition. :-)

    Reply

  10. Baking Serendipity on November 11, 2010 at 10:05 am

    I love the adaptations! I sometimes think I’m in the kitchen so much on Thanksgiving anyway, a little extra time spent on perfecting the pie won’t matter :) Thanks for the updated recipe!

    Reply

  11. maria on November 11, 2010 at 10:36 am

    I normally don’t like pumpkin pie, but I am pretty sure I could devour this piece!

    Reply

  12. Patty on November 11, 2010 at 11:01 am

    Your tweaks sound fantastic! I adore pumpkin pie – though I usually make pumpkin tarts or pumpkin puddings – and I usually use other winter squash instead, since there are much richer better tasting ones out there. I’ve added yams in there too – they rock. I guess they’re not really pumpkin pies then! Yours sounds really delicious – beautiful too – thanks for sharing this wonderful inspiring recipe. :)

    Reply

  13. eatgreek.net on November 11, 2010 at 11:07 am

    so yummy!!!! :D

    Reply

  14. Keeley on November 11, 2010 at 11:33 am

    I like pumpkin, but believe it or not, pumpkin doesn’t make a regular appearance at Thanksgiving in my family (or my husband’s side of the family). Maybe it’s a regional or cultural thing? Our families prefer sweet potatoes in all forms, so I bookmarked this recipe hoping I can encourage them to try it because it technically includes their beloved sweet potato!

    Reply

  15. Dawn Dishes It Out on November 11, 2010 at 1:51 pm

    I love all your healthy substitutions! Your pumpkin pie looks absolutely delicious!!

    Reply

  16. Paula on November 11, 2010 at 2:14 pm

    My husband is not a big fan of pumpkin but I certainly am! Your pie looks amazing. Hoping you have a wonderful Thanksgiving :)

    Reply

    • Michelle on November 14th, 2010 at 8:38 pm

      Thank you Paula, wishing you a wonderful holiday as well!

      Reply

  17. NanaBread (Jeanne) on November 11, 2010 at 2:18 pm

    It’s not Thanksgiving without pumpkin pie, at least for me. Your notes and tweaks make perfect sense. Makes me wonder why I never tried some of them before. I can’t wait to try your version. It sounds fantastic, and the photos are gorgeous!

    Reply

  18. madge@vegetariancasserolequeen on November 11, 2010 at 2:22 pm

    I’m with you on the pumpkin pie. I eat it for tradition’s sake, but if whipped cream weren’t involved I probably wouldn’t! I’ll have to give this one a try with the yam’s and make my own crust. That does make all the difference, doesn’t it?

    Thanks for sharing!

    Reply

  19. Deborah on November 11, 2010 at 3:21 pm

    I am a pumpkin pie fan, and I’ve been trying to decide what pie to bring on Thanksgiving. I think you sold me!

    Reply

  20. Tricia @ {every}nothing wonderful on November 11, 2010 at 3:41 pm

    I consider myself a pumpkin pie connoisseur…yet I got some good tips from you I’ll try. Thanks!

    Reply

  21. Shawn S. on November 11, 2010 at 5:04 pm

    Pumpkin pie is definitlely a staple for Thanksgiving dinner. My mother-in-law is making all the pumpkin pies this year, but I might try to sneak one of these bad boys in {Desperate Housewives style}. Thanks a bunch!

    Reply

  22. DeannaJ on November 11, 2010 at 6:10 pm

    I just roasted and pureed a pumpkin today, so I’m ready to make some pies! Yours looks soooooo yummy……I am trying to wait until Thanksgiving to make one, but that one looks so good, I may not be able to wait that long, LOL. I am gonna try your recipe, sounds delish, thanks for sharing!

    Reply

  23. Mackenzie @ The Caramel Cookie on November 11, 2010 at 6:14 pm

    I love, love, LOVE pumpkin pie! The addition of candied yams is a great idea!

    Reply

  24. Sherry on November 11, 2010 at 6:36 pm

    Those are great tips! They will definitely be useful=)

    Reply

  25. Fayanne on November 11, 2010 at 7:04 pm

    I was set on making Libby’s Famous Pumpkin Pie but after seeing your recipe I think I’m going to have to try this! Looks great!

    Reply

  26. Annie on November 11, 2010 at 8:15 pm

    Oh my! This pumpkin pie might rival Grandma’s recipe! I can’t wait to try your recipe. (Your photos are beautiful too!)

    Reply

  27. Amanda @ bakingwithoutabox on November 12, 2010 at 1:33 pm

    Yams! That’s brilliant! I actually got my hands on a sugar pie pumpkin last night. Yay. Took 3 markets, but found one. Your pumpkin pie looks delicious. That one slice with whipped cream just screams “eat me!”

    Reply

  28. the blissful baker on November 25, 2010 at 8:53 pm

    i made this pumpkin pie earlier in the week, and it was simply amazing. it was the best pumpkin pie i’ve ever had. thank you SO much for sharing the recipe!

    Reply

    • Michelle on November 29th, 2010 at 7:46 pm

      You are welcome! I agree – I’m not a huge pumpkin pie fan and this one converted me – it’s fab!

      Reply

  29. Hsunamisweets on November 27, 2010 at 9:01 am

    I made this pie twice for two different thanksgiving celebrations. Everyone loved it, and I have a new favorite too. Thanks!

    Reply

    • Michelle on November 29th, 2010 at 7:46 pm

      Yay! Hope you had a wonderful Thanksgiving!

      Reply

  30. Alinia on November 29, 2010 at 3:47 pm

    Just made a couple of times this last weekend — perfect pumpkin custard pie! Except that I roasted and then pureed the pumpkin and sweet potato and reduced the ginger by half. Did not cook again on stove and baked at 325 for 70 mins instead of 300 for 25-30mins. Definitely need to blind bake crust and cool completely.

    Reply

    • Michelle on November 29th, 2010 at 7:47 pm

      Thanks for the tips on your alterations! Glad you loved the pie!

      Reply

  31. Buttercup on December 25, 2010 at 6:03 pm

    Made this for Christmas dessert. Haven’t tasted it yet but this produced enough filling for two, not one, pie. Sadly, I didn’t plan for two and will have to keep the filling in the fridge overnight. We’ll see how it turns out tomorrow. Who knows, overnight in the fridge may give the flavors more time to blend.

    Also, instead of straining for lumps, I moved the hot pumpkin filling to a bowl and added a cup of the egg/milk mixture a cup at a time using an immersion blender to smooth out the lumps. Then I whisked in the rest of the egg mixture. Worked perfectly. No lumps.

    Reply

  32. Ryan on October 3, 2011 at 5:29 pm

    Hi from all the way in Trinidad and Tobago!
    I’ve tried so many of your recipes and always received great reviews.
    I’d love to try this one, (we don’t have Thanksgiving here) for Christmas,one thing though we don’t have the pumpkin in a can..how much cups of pumpkin puree would be needed to substitute for this?

    Reply

    • Michelle on October 10th, 2011 at 4:26 pm

      Hi Ryan, You would use the same amount of pumpkin puree, but make sure to squeeze out any extra moisture.

      Reply

  33. Jennifer Eloff on October 17, 2011 at 6:06 pm

    Saw this on Nadia’s blog and had to come and check out the recipe. Awesome!

    Reply

  34. Gordon on October 20, 2011 at 11:46 am

    If I made it I would probably use a bit less whip cream just because I’d probably make a mess with it.

    Reply

  35. Amanda on December 1, 2011 at 1:02 pm

    I made 2 pies using this recipe for Thanksgiving this year and they turned out great (plus I used your pie crust recipe as well). I used fresh pumpkin from a pie pumpkin that I steamed so I was nervous that the texture would be different but it turned out perfect! Thanks for the recipe!

    Reply

  36. victoria on November 4, 2012 at 2:36 pm

    this is really similiar to smitten kitchen’s recipe…hmm

    Reply

    • Michelle on November 6th, 2012 at 9:53 am

      Yes, it is. If you look at the headnote on Deb’s recipe and the footnote on mine, you’ll see that we both used the same recipe from Cook’s Illustrated’s November 2008 issue. This would be exactly why they are really similar.

      Reply

  37. Natasha on November 9, 2012 at 7:18 pm

    Question about canned candied yams. I’m in an American ex-pat in Australia, and I have to order canned yams from the states. Just to ensure I’m doing this right….are canned candied yams just canned sweet potatoes in syrup? That’s the only thing I can get shipped here! Thanks for the great looking recipe!

    Reply

    • Michelle on November 10th, 2012 at 9:17 pm

      Hi Natasha, Yes, you’re right on – canned sweet potatoes in syrup are used for candied yams. Enjoy!

      Reply

  38. Laura on November 15, 2012 at 10:13 am

    Can I use ground ginger instead of fresh and if so how much would I use?

    Reply

    • Michelle on November 15th, 2012 at 6:15 pm

      Hi Laura, Fresh ginger and ground ginger have very different flavors, but if you decide to go ahead with ground, I would use just 1/8 teaspoon.

      Reply

      • Laura on November 17th, 2012 at 11:19 pm

        Thank you

        Reply

  39. Eilidh on November 18, 2012 at 5:00 am

    Hi, just a quick question, I’ve never come across tinned pumpkin or sweet potato where I live, so if just actual whole fresh pumpkin/sweet potato was all that was available, any ideas what would need to be done to it to make it resemble what’s required for the recipe?

    Reply

    • Michelle on November 20th, 2012 at 11:57 am

      Hi Eilidh, You could Google how to make fresh pumpkin puree and use that. As for the sweet potato, it does call for candied, which means that they are canned in a sugar syrup. I’m sure there are some instructions online about how to do that as well. I’ve never done either, so unfortunately I am not much help!

      Reply

  40. Catarina on November 23, 2012 at 2:15 pm

    I made this pumpkin pie almost entirely as you instructed. I didn’t have any canned sweet potatoes, but I did have sweet potatoes so I roasted them and (2 smallish) and put those instead. It turned out wonderful!!! It’s not too overly sweet, (at least mine wasn’t) has a good consistency and the spices compliment each other. After many pumpkin pie failed attempts, this one is a keeper!

    Reply

  41. Amber on September 7, 2013 at 8:54 pm

    I made this recipe, and although the flavor was great, I must have made a mistake because the texture/bake was not. I ended up baking it for over an hour at 300 and the middle never set. :( Any ideas on what to do next time to avoid this?

    Reply

  42. Rachel on November 20, 2013 at 8:59 am

    I actually tried this pie the other day! However, I’m not sure I cooked it through….I followed the instructions but the pieces were waaaay different than any pumpkin pie I’ve ever made. It wasn’t firm at all, more like a mouse…soupy…thing. Is that just how it is? The flavor however was just awesome!

    Reply

    • Michelle on November 20th, 2013 at 9:26 pm

      Hi Rachel, It definitely should not be soupy; it should have the consistency of a pumpkin pie – very custard-like. You may have not baked it long enough.

      Reply

      • Rachel on November 23rd, 2013 at 9:26 am

        Hmmmm…so it should be as firm as normal pumpkin pie? If so then that’s probably what happened. Thanks!

        Reply

        • Michelle on November 23rd, 2013 at 11:45 pm

          Yes, definitely as firm as normal pumpkin pie. You’re welcome!

          Reply

  43. Dana on November 29, 2013 at 10:32 am

    Made this for the third year in a row and it was awesome! Baked two of the pies at the same time so it took a little longer. Taking the filling temperature was genius and they turned out perfect. So grateful you pick the best recipes despite my cookbook hoarding problem, I go to your website first.

    Reply

  44. SusieQ on November 29, 2013 at 8:07 pm

    It’s a keeper!!! I made this for Thanksgiving ’13 and was very happy with the results. I used my deep pie dish, which was perfect for the amount of custard but the next time I will make more crust. The custard was silky and the taste was perfectly pumpkin and spiced. I did have to cook mine a bit longer than the recipe called for. I will make this again for sure. I think I will go have a slice now.
    Thank you BEB for the recipe. ;)

    Reply

  45. Joyce on December 1, 2013 at 7:56 pm

    Baking in the oven right now. LOVE the recipe and excited for the turnout. My son LOVES pumpkin pie but hates my home baked ones. I just found this recipe and I am determined to make a pie that rivals the store bought! Hopefully we have a winner! Thank you.

    Reply

  46. SusieQ on December 3, 2013 at 7:24 am

    I already left one comment about how awesome this was, but I must leave another. It holds up so well in the refrigerator! We have been eating on this pie several days now and it is just as good, if not better, than the day I baked.
    If you are a pumpkin pie lover, you must bake this pie!

    Reply

  47. Buffy on November 5, 2014 at 6:38 am

    This recipe sounds wonderful!! I’ve never had much luck at making pie crust, but I am willing to try this recipe. Why do you put Vodka in the crust recipe? Can’t wait to try it, I ever bought organic pumpkin this year. I have always used Libbys.

    Reply

    • Michelle on November 6th, 2014 at 8:31 am

      Hi Buffy, The vodka is a trick that Cook’s Illustrated developed quite a few years ago. The vodka adds moisture without allowing gluten to develop (which water does)… the alcohol evaporates in the oven and leaves a wonderfully tender and flaky crust.

      Reply

  48. Lori on November 5, 2014 at 9:11 am

    Michelle, I have always used the Libby recipe but yours sure looks good too. I might just have to bake two this year and let the family decide. Too much pie around my house is never a problem and my son is bringing home a hungry classmate from college this year for Thanksgiving. I will let you know what the verdict is. As an aside, shared your blog with the nurse at the eye doctors. I think she is going to be hooked too!

    Reply

  49. Sara on November 5, 2014 at 10:06 am

    I LOVE pumpkin pie and while this looks amazing I’ve never actually enjoyed one that wasn’t made following the tried and true can recipe lol. Pie crust on the other hand has never been my friend so I’m tempted to try yours, question though, what’s with the vodka? Is it really necessary? Thanks! I’m so glad I found your blog a few months ago, totally loving it! Congrats on your pregnancy, I just had my fifth baby, what a blessing!

    Reply

    • Michelle on November 6th, 2014 at 8:32 am

      Hi Sara, The vodka is a trick that Cook’s Illustrated developed quite a few years ago. The vodka adds moisture without allowing gluten to develop (which water does)… the alcohol evaporates in the oven and leaves a wonderfully tender and flaky crust. It’s absolutely the best crust, and the only one I make now!

      Reply

  50. Normaq on November 5, 2014 at 10:10 am

    Love pumpkin pie and need to try this one. I make one small change to pumpkin pie, though. It’s one my mom used to do and the family loved it that way. We put a topping of roasted walnuts, chopped up, and brown sugar. Yes, it’s a bit sweet, but the addition of the crunch of the nuts and the sweetness of the brown sugar really tastes good! After the pie is baked but before it cools, you add the brown sugar and nuts (which have been mixed together) to the top of the pie so it’s covered and let it finish cooling. We also added a glob of whipping cream on top when serving. Yummmmmy!

    Reply

  51. Jennifer @ Show Me the Yummy on November 5, 2014 at 12:28 pm

    Yum. This may be what converts me to a pumpkin pie lover!

    Reply

  52. Christina @ The Beautiful Balance on November 5, 2014 at 2:01 pm

    Fresh ginger and maple syrup!? This really is the perfect pumpkin pie recipe!

    Reply

  53. Annamaria @ Bakewell Junction on November 5, 2014 at 3:59 pm

    Michelle,
    I love your recipes. Last year I tried making my first pumpkin pie and it was a disaster. It was more custardy than pumpkiny and I’m not a fan of custard. Your pie looks smooth and silky. I love fresh sweet potatoes and that adds a lovely dimension. Can’t wait to try this one.
    Annamaria

    Reply

  54. Barb on November 5, 2014 at 11:16 pm

    This would be a good mix of my sisters sweet potato pie and my moms pumpkin pie. My moms pie has brown sugar and molasses in it. Her spices are similar 1tsp cinnamon, 1/2tsp ginger and 1/4tsp nutmeg. Will have to try this.

    Reply

  55. Brian on November 6, 2014 at 6:05 pm

    Cooking the pumpkin and the yams you say helps with the moisture. That reminded me of the Cooks Illustrated trick for pumpkin cheesecake where you spread the pumpkin on a paper towell lined sheetpan and press out the moisture. Do you think you could do this for pumpkin pie and would it be worth it. I wouldn’t be cooking it, it’d be one or the other.

    Reply

    • Michelle on November 7th, 2014 at 3:18 pm

      Hi Brian, I haven’t tried that trick, but Cook’s Illustrated is pretty thorough. My guess is that if they thought it would be useful for the pie, they would have included it in the process.

      Reply

  56. Dana on November 7, 2014 at 8:27 am

    This is THE pumpkin pie recipe. My family begs for it and we weren’t pumpkin pie people until this. First year I made it I was too lazy to strain and it was OK. I strained the pumpkin mixture the next year and we got AWESOME pie. Some years I get extra, so I cook that in little ramekins so we can have a little treat before Thanksgiving.

    Reply

  57. Klara on November 10, 2014 at 3:51 am

    Is there anything I could use to substitute the candied yams. Sadly, candied yams havn’t made it to the West coast of Scotland yet.
    Thanks.

    Reply

    • Michelle on November 10th, 2014 at 8:17 pm

      Hi Klara, I think you could use cooked sweet potatoes or yams.

      Reply

      • Klara on November 11th, 2014 at 3:41 am

        Thanks Michelle. I just found out that I need to go to Canada for work in two weeks. I’ll try to get to a good look around a Canadian supermarket and hope to find some candied yams (and other stuff) there.
        Looking forward to trying out the recipe. I haven’t had pumpkin pie for about 12 years.

        Reply

  58. Kate on November 11, 2014 at 2:23 am

    I tried to make this myself- I’m a huge baker! But, I couldn’t seem to get it right. It turned into mush by the end of it. It was total mush in the oven and I cooked it for much longer than it said. I will have to try again because I’m sure I messed something up. Your recipes are always so great!

    Reply

  59. Melissa on November 22, 2014 at 4:07 pm

    Hi! I’m seeking your reassurance before I begin making this for Thanksgiving. Does the filling yield enough to make a deep-dish pie? Based on #44’s comments, I should have the perfect amount, and all I will have to do is make more dough for the crust. Is this correct? I’d greatly appreciate verification and any tips you have for making this pie to fill a plate that is 9 inches in diameter and 2 inches deep, if possible. Thank you and happy Thanksgiving :D

    Reply

    • Michelle on November 24th, 2014 at 5:17 pm

      Hi Melissa, Yes, you could absolutely do a deep dish pie with this; sometimes if my crust shrinks just a bit in a regular 9-inch pan, I end up having to waste some of the filling – it makes a lot!

      Reply

      • Melissa on November 28th, 2014 at 6:31 am

        Follow-up: My deep-dish version of the BEST pumpkin pie was a HUGE success. This is a fantastic recipe and will be the pie I make for Thanksgivings to come. Thanks to everyone for posting your own reviews of this amazing dessert, and to BEB for sharing what is now my new favorite pumpkin pie recipe!

        Reply

  60. Kanmani on November 25, 2014 at 10:50 pm

    oh it’s perfect .I like it very much :)

    Reply

  61. Renee on November 26, 2014 at 10:59 am

    This is the BEST pumpkin pie recipe I have ever made! Tip: If you have a Vitamix blender, after simmering the potato/pumpkin mixture on the stove, blend in the vitamix and add the egg mixture. This eliminates the need to strain. This was the smoothest, tastiest pie I have ever made!

    Reply

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