MY OTHER RECIPES
A classic pumpkin pie recipe - smooth, creamy and just moderately spiced. The best pumpkin pie you'll ever eat!
Ingredients:
For the Pie Crust:
- 1¼cupsall-purpose flour
- 1tablespoongranulated sugar
- ½teaspoonsalt
- 6tablespoonscold unsalted butter(cut into ¼-inch slices)
- ¼cupvegetable shortening(cold, cut into two pieces)
- 2tablespoonsvodka(cold)
- 2tablespoonsice water
For the Pie Filling:
- 1cupheavy cream
- 1cupwhole milk
- 3eggs + 2 egg yolks
- 1teaspoonvanilla extract
- 15ouncecanned pumpkin
- 1cupdrained candied yams(from 15-ounce can)
- ¾cupgranulated sugar
- ¼cupmaple syrup
- 2teaspoonsgrated fresh ginger
- ½teaspoonground cinnamon
- ¼teaspoonground nutmeg
- 1teaspoonsalt
Directions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 504kcal
Fat: 28g
Saturated fat: 15g
Cholesterol: 127mg
Sodium: 491mg
Potassium: 391mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 29g
Protein: 6g
Vitamin A: 182.7%
Vitamin C: 6.8%
Calcium: 9.6%
Iron: 11.3%
I consider myself a pumpkin pie connoisseur…yet I got some good tips from you I’ll try. Thanks!
I am a pumpkin pie fan, and I’ve been trying to decide what pie to bring on Thanksgiving. I think you sold me!
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!
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!
My husband is not a big fan of pumpkin but I certainly am! Your pie looks amazing. Hoping you have a wonderful Thanksgiving :)
Thank you Paula, wishing you a wonderful holiday as well!
I love all your healthy substitutions! Your pumpkin pie looks absolutely delicious!!
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!
so yummy!!!! :D
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. :)
I normally don’t like pumpkin pie, but I am pretty sure I could devour this piece!
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!
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. :-)
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! :)
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!
Pumpkin pie is my favorite pie of the season!
Your pictures are breathtaking!
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!
your pie looks so pretty, i like the idea of adding sweet potatoes
I’m a big fan of pumpkin pie. I’ve never added yams before though. I’ll try this recipe next time :)
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! =]
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