Make Ahead
Best Pumpkin Pie From Meta Givens
Popular on Food52
266 Reviews
sreilley
November 24, 2023
The flavors in the pie were delicious, but the recipe is a pain to work with. It centers around a concept of short baking time, but after the recommended 25 to 30 minutes, it absolutely wasn't done.
Smaug
November 24, 2023
I'm not a big fan of pumpkin pie, but I'm tempted to try it just to see if it can be done. The idea would seem to be that the crust, as well as the eggs, milk and cream are at room temperature. My kitchen is cold on winter mornings (when I do most of my baking), but let's say 75 degrees or a bit more. Then you add the eggs cream and milk right off the stove (best to mix them first to avoid cooking the eggs) and pour into the crust immediately. The mixture would be pretty warm; MAYBE you could cook it at 400 in a half hour; it would help if the crust and pie pan were still warm- a glass or ceramic pie plate will take some time to heat up. The test kitchen people don't seem to have much faith in the recipe as written, neither would I.
BeetRiot
November 23, 2023
I love the flavor of this pie, but have never managed to bake it in under 45 minutes. Be forewarned if you are trying to get this pie baked before putting your turkey into the oven!
Smaug
November 23, 2023
Custard pie recipes of all sorts really need to specify the temperature of the filling before baking; it makes a huge difference in baking time.
Deak
November 15, 2022
I am very new to baking, and considering convenience I am wondering if a store-bought crust would work with this filling recipe. I'm aware that this could compromise the overall taste and texture, but I have been tasked with making a pumpkin pie for Thanksgiving and am hoping for simplify the process. Thanks!
Carole J.
November 15, 2022
I’m a first time pandemic baker & I took this challenge and never regretted making this entire pie! It’s absolutely luscious and I don’t blame Lauren & husband for eating the entire pie. You won’t regret it - take your time and do your prep so you won’t forget an ingredient 😋😋
BeckinBigD
November 15, 2022
I bake from scratch, I have a pastry degree and I love baking. My (95 yo) mother, however, always uses store bought crust, canned pumpkin right outta the can, evap milk, etc. (Yes, she's still alive and that is her contribution to Turkey day dinner) That's the pie my meat and taters family wants. Nobody wants the schmancy new wave ginger crusted, streusel topped, mixed squash with rum pie that I bring. LOL! There's no shame in a store bought crust. Just par-bake it per the directions and follow the rest of this recipe, because it is good, and make a pie. Be proud when you show up with a home made pie! Down the road when you have the time and inclination, tackle the crust. I recommend America's Test Kitchen foolproof pie crust with vodka. It's pretty much perfect. If you want to super impress everyone, use the other store bought crust (I think the package comes with two?) to cut out little leaf shapes, brush them with some milk or cream and sprinkle cinnamon sugar on and bake them till golden. After your masterpiece pie is cool, lay them around the border or randomly on top. Beautiful and delicious! Good luck!
bettinashoe
November 15, 2022
Sure you can. There are no rules that say you can't take shortcuts. Hope it tastes wonderful.
Tim
November 16, 2022
Well who says you can't have two pies? An hour or two later after dinner someone is going to want some more pie and you can save the day! You just need to be there for them. Heck, your family can even have more pie before bedtime to help them sleep. Happy Holidays
Stan
November 16, 2022
Mmm, new wave ginger crusted, streusel-topped, mixed squash with rum pie? Sounds awesome!
I like how supportive the comments are with regard to making pie with store bought crust (like I just did).
I like how supportive the comments are with regard to making pie with store bought crust (like I just did).
Lauren
November 15, 2022
So this really is amazing! My husband, 4yo and I ate a whole pie in one night...we're not proud of it, but we WERE very happy. It is just more pumpkiny, more flavorful. I used Sally's Baking Addiction (a really good baking blog) all-butter crust with it and home whipped-cream. I might decrease the sugar next time to 2/3 or even half a cup, but it really is perfect as-is!
Julieyr
November 1, 2022
Has anyone tried this without crust and baked in a water bath as a custard in small ramekins? I’m trying to accommodate several particular diets and would love small pumpkin custards
Masi'sMothi76
November 3, 2022
Jesus. God Bless you, Julie. While I have not tried it with this recipe, I have with another, adding a gluten- free cookie crumble. I like it better with a little texture. Good luck! 😉
Fa
November 20, 2022
I have been crustless for years for the same reason. I do the custard in a pyrex pan in a bigger pyrex with a water bath. I think you could do ramakins - just be sure to keep an eye...
Julieyr
November 20, 2022
The gf cookie crumble is a great idea. I tried making some gf ginger snaps and they’re going to be perfect
Robert F.
October 28, 2022
hmm, why does the Author Note state that sugar is not needed, only cinnamon and ginger, but then the recipe shows 1/3 cup of sugar? Am I reading this wrong?
Smaug
October 28, 2022
Not well written, but they seem to mean that those are the only spices; the implication that sugar and salt won't affect the taste is probably just poor sentence structure. Having trouble getting around the idea that nutmeg is "overwhelming" compared to cinnamon and ginger- not in my kitchen. It should also be noted that the flavor of burnt squash is truly obnoxious; there should be more warning about that process.
Rosalind P.
October 26, 2022
Caramelizing the pumpkin is really the genius part here. Even if you use the back of the can recipe, caramelizing takes it to a whole new level.
elizabeth
October 26, 2022
MAKE UP YOUR MIND!
In the author notes it says you don't have to blind bake the crust; in the instructions the first direction is to blind bake the crust. In the test kitchen notes it says a good crust should be blind baked. Which is correct? This could make a big difference in the end result.
In the author notes it says you don't have to blind bake the crust; in the instructions the first direction is to blind bake the crust. In the test kitchen notes it says a good crust should be blind baked. Which is correct? This could make a big difference in the end result.
Lizzie
October 26, 2022
I moved your review to the Question section. Let's see if we get an explanation. :-)
Smaug
October 26, 2022
Evidently the testers disagreed with the author of the recipe, which they might have pointed out in their notes. I'm inclined to agree with them- the crust needs to be parbaked. The original recipe does call for the filling to be placed in the crust hot, which would increase the chance of getting away without parbaking the crust. Hard to tell exactly how hot it will be, however.
Danica V.
October 28, 2022
I have made this pie for the last few years without blind-baking the crust, and I think this instruction is a new addition — I swear it said nothing about blind-baking a just last year!. However, I do bake it on top of an upside down cast iron pan that I preheat along with the oven— that bakes the bottom crust through beautifully.
plevee
October 25, 2022
"You don't have to blind bake the crust" and the first instruction is to blind bake the crust!!
Rosalind P.
October 25, 2022
Sadly, one of the biggest problems on this site is often the complete ignoring of questions/problems. Does anyone actually check what site users are asking? The discrepancy you noted is striking. The opening hypes a no blind baking as a major feature of the recipe.
TMulqueen86
October 26, 2022
I’m pretty sure it has been changed. Until very recently the instruction was to freeze the crust before baking, and the contrast between the cold crust and the hot filling makes it come out shiny and to bake reasonably well.
TMulqueen86
October 26, 2022
Honestly it’s pretty annoying that they’ve changed the recipe. I’ve made it the other way (freezing the crust) for several years, hopefully I can remember!
bettinashoe
October 27, 2022
It is really sad that 52 doesn't respond to queries. The first time I made the pie, I did not blind bake it and was disappointed in the crust so I did blind bake after the first try It is an excellent pie recipe. In fact, it is the only pumpkin pie recipe I use in my bakery.
Smaug
November 16, 2022
It seems to be up to the authors of articles whether they follow up or not; at least it used to be, most of the writers I followed at all are gone, and most of the articles and recipes are reprints from former times.
Carole J.
October 25, 2022
I’m looking forward to making this pie again - this is the best pumpkin pie Ever. No adjustments needed. Thank you❤️
sarahmcl711
October 25, 2022
Never was a huge pumpkin pie fan but I made this for the holidays last year and fell in love. It is definitely not your average pumpkin pie recipe!!
jpriddy
October 25, 2022
Use Delicata squash or acorn or butternut instead of canned pumpkin. Cut the squash in half, scoop out seeds, roast, cool, scoop out flesh (or use it skin and everything with Delicata) and blitz it in the food processor. It makes a huge difference to use a more flavorful squash than canned pumpkin, which is bland and generally watery. You will never go back.
Anne H.
October 26, 2022
Thank you, we don't have canned pumpkin in New Zealand so I am happy to read your advice and am now looking forward to my making pumpkin pie.
Jacquie P.
November 19, 2022
I’ve grown up with roasting pumpkin and not using canned and even that makes a HUGE difference in taste no matter the recipe you follow! ❤️
Fiddler
February 13, 2022
Receipt said to cook at 400 F for 25 - 30 minutes. It was still half cooked at 30 minutes at 400 F. I had to cook for another 25 minutes at 350 for it to cook through.
Susan
November 22, 2023
Dang, one wrong key...anyway, could not believe no one mentioned this before. Are there no editors at Food52?
Tanya
December 3, 2021
I've always thought there wasn't that much difference between pumpkin pies. There aren't that many variables. But after trying another's right next to mine at the Thanksgiving potluck, and having it again now as cold leftovers from the fridge... this is the best, really. Night and day. It's so.... both rich AND clean, both light AND intense. Smooth, classic, really pleasant to eat. I can see how it could make a pumpkin pie lover out of any curmudgeon.
I did add clove, nutmeg, and allspice because I did want that classic pie spice flavor profile, but kept the amounts light to leave room for the awesome intensity of the caramelized pumpkin puree.
Pastry and pie crust are not my fortes, so I used the SeriousEats food processor (flour-butter paste first) pie crust. 35 minutes in a frozen crust was a tad overcooked (I was trying to brown some decorative pastry leaves I put on too late,) so I got a little crack at the end of cooling. But the top was, indeed, beautifully shiny.
I don't think it's bad idea to heat the filling on stovetop on gentle heat until it is steamy hot. I put that in the frozen pie crust and it did it's magic.
I did add clove, nutmeg, and allspice because I did want that classic pie spice flavor profile, but kept the amounts light to leave room for the awesome intensity of the caramelized pumpkin puree.
Pastry and pie crust are not my fortes, so I used the SeriousEats food processor (flour-butter paste first) pie crust. 35 minutes in a frozen crust was a tad overcooked (I was trying to brown some decorative pastry leaves I put on too late,) so I got a little crack at the end of cooling. But the top was, indeed, beautifully shiny.
I don't think it's bad idea to heat the filling on stovetop on gentle heat until it is steamy hot. I put that in the frozen pie crust and it did it's magic.
LynnB
November 29, 2021
Followed the recipe. The filling is delicious and simple. Great pumpkin flavor.
arcanadana
November 26, 2021
I left out one thing: I think I'd try white sugar next time, but in my amount, 1/2 the recipe amount.
arcanadana
November 26, 2021
Like others I thought carmelizing the pumpkin was genius.
I also made my own variation. I took three of these to a large thanksgiving dinner party and people were more enthusiastic than politeness required, so I think it was a success. I liked it as well; the only changes I would make next time are already reflected in the quantities below.
Here are my adjustments to the recipe:
Fresh pumpkin. I got a kind called "sugar pie pumpkins". Only slightly more difficult than opening a can: https://food52.com/recipes/19751-homemade-pumpkin-puree
Sugar: 1/3 c dark brown instead of 3/4 c white (see also eggs, below)
Spices:
Cinnamon - 1/2 t instead of 1
Ginger - 1 t instead of 1/2
Cloves - 1 or 2, crushed
Coriander - 1 t (fresh crushed is much the best)
Cumin - 1/4 t
Dried ancho chili pepper finely chopped - 3/4 t
Dried spicy pepper finely chopped - 1 small one
(my favorite https://www.penzeys.com/online-catalog/dundicut-peppers/c-24/p-1283/pd-s)
Nutmeg 1 pinch
Eggs: I separated them and beat the whites separately like a souffle with a 1 T sugar added gradually near the end, stirring half in robustly and folding in the rest last before pouring into the shells.
One of my pie pans is a deep dish ceramic one from France. That one took 25 minutes longer to cook and then I was worried I had overcooked it because it stayed jiggly so long, but it was good too, not dry, slightly brown on top. I would say the recipe is tolerant of some variation in cooking time, if cracks in the top don't bother you.
Have fun,
James
I also made my own variation. I took three of these to a large thanksgiving dinner party and people were more enthusiastic than politeness required, so I think it was a success. I liked it as well; the only changes I would make next time are already reflected in the quantities below.
Here are my adjustments to the recipe:
Fresh pumpkin. I got a kind called "sugar pie pumpkins". Only slightly more difficult than opening a can: https://food52.com/recipes/19751-homemade-pumpkin-puree
Sugar: 1/3 c dark brown instead of 3/4 c white (see also eggs, below)
Spices:
Cinnamon - 1/2 t instead of 1
Ginger - 1 t instead of 1/2
Cloves - 1 or 2, crushed
Coriander - 1 t (fresh crushed is much the best)
Cumin - 1/4 t
Dried ancho chili pepper finely chopped - 3/4 t
Dried spicy pepper finely chopped - 1 small one
(my favorite https://www.penzeys.com/online-catalog/dundicut-peppers/c-24/p-1283/pd-s)
Nutmeg 1 pinch
Eggs: I separated them and beat the whites separately like a souffle with a 1 T sugar added gradually near the end, stirring half in robustly and folding in the rest last before pouring into the shells.
One of my pie pans is a deep dish ceramic one from France. That one took 25 minutes longer to cook and then I was worried I had overcooked it because it stayed jiggly so long, but it was good too, not dry, slightly brown on top. I would say the recipe is tolerant of some variation in cooking time, if cracks in the top don't bother you.
Have fun,
James
Sara D.
November 26, 2021
Huge upgrade from back of the can. The flavor, the delicate custard. Everything perfection. I struggled with the crust situation and ended up using a chilled "press in" crust and that worked out. Would definitely make this one again!
Rosie
November 24, 2021
I've been making this pie annually for a several years now -- two small pies with half the recipe. It's so easy! I make a couple of changes though: dark brown sugar instead of granulated sugar, twice the amount of ground ginger.
I tried light brown sugar and it just wasn't the same! I always use my homemade puree (roasted and then drained with a chinois) and bake in a glass or ceramic plate. I've never blind baked this pie crust and it's turned out fine. I use Cook's Illustrated pie dough recipe.
I tried light brown sugar and it just wasn't the same! I always use my homemade puree (roasted and then drained with a chinois) and bake in a glass or ceramic plate. I've never blind baked this pie crust and it's turned out fine. I use Cook's Illustrated pie dough recipe.
shirar
November 24, 2021
I made this and it came out incredible! I want to make it for a dairy-free, so would I be able to swap out the cream and milk for coconut cream and almond milk?
drbabs
November 24, 2021
I think that would be fine, but watch it as in the last note in the instructions. You may have to adjust the heat of the oven because of the different milks.
Elizabeth
November 24, 2021
I make this dairy free and it turns out great! I use canned coconut milk (since it’s got both the milk and cream parts in it) and substitute that for the full 1.5 c of milk/cream in the recipe, turns out great every time.
Leslie
November 29, 2021
I have made this multiple times using a mix of non dairy whipping cream and oat milk. While it takes longer to cook than the recipe, the pie comes out beautifully.
Lea S.
December 25, 2020
We love the smooth custard consistency of this pie and the flavor is to die for.
Sandra L.
November 30, 2020
I made this for thanksgiving and would love to leave a couple comments! I thought the recipe had way too much sugar. I tasted the filling before baking and I wasn't really getting any pumpkin flavor, so I added in another cup and 1/2 of the pumpkin puree - this caused my filling to be a little off in consistency so I think you should reduce the original recipe's sugar amount by 1/2 if not more. Second, because of the additional pumpkin I added the pie didn't really set, the consistency was off so I would recommend baking longer if you are going to add more pumpkin. The recipe wasn't very spice heavy so I added the a Pumpkin Pie Spice (no sugar added) from Trader Joe's into the filling and it made it yummier!
Lori
November 30, 2020
This is the 2nd year I've used this recipe for the filling. I agree about the sugar and flavor. I did replace 1/2 the sugar with coconut sugar and the consistency was fine. I also added 1/4 tsp of nutmeg and 1/4 tsp of clove to up the spice factor.
This year I decided to make the pie into bars. Using a 17 x 13 baking sheet, I doubled the crust and filling. Lining the pan with parchment and using an almond & tapioca flour based gluten-free crust... did not need to blind bake prior to adding the filling. About 35-40 minutes in oven.
Next time, I will triple the filling to increase the ratio of custard:crust. And perhaps use all coconut sugar and reduce the amount by 1/4 to lower the glycemic index...
This year I decided to make the pie into bars. Using a 17 x 13 baking sheet, I doubled the crust and filling. Lining the pan with parchment and using an almond & tapioca flour based gluten-free crust... did not need to blind bake prior to adding the filling. About 35-40 minutes in oven.
Next time, I will triple the filling to increase the ratio of custard:crust. And perhaps use all coconut sugar and reduce the amount by 1/4 to lower the glycemic index...
bettinashoe
November 30, 2020
I am surprised that you felt the pie had too much sugar as this pie has the same amount of sugar as Libby's recipe posted on their can and less sugar than most pumpkin pie recipes. I, personally, did not find it overly sweet at all and, after the pumpkin is caramelized, it has a wonderful, rich taste. I made quite a few pies for Thanksgiving customers and I had rave reviews from everyone. I'm sorry you didn't care for it. We all have different tastes and this one has become my "go to" pumpkin pie recipe. As I, and a few others, indicated, we added more spice to the pie as it doesn't call for much. I guess that is why there are thousands of recipes out there, everyone has different tastes
cecilia
November 27, 2020
I made this yesterday and it is a fantastic pie recipe! I was wondering though, could you substitute the the milk to part milk part cognac?
Carole J.
November 27, 2020
Hi,
I’m a first time pie maker and you made me a hero! I have been making your Galettes and enjoy how easy they are to put together - love the rustic look - but this pie was just the bomb! I just love pumpkin and have never tasted such a incredible custard. I used lapadia's simple Himalayan Blackberry Pie crust, also on FOOD52 - and this pie crust was the living end. Thank you! Happy Holidays!
I’m a first time pie maker and you made me a hero! I have been making your Galettes and enjoy how easy they are to put together - love the rustic look - but this pie was just the bomb! I just love pumpkin and have never tasted such a incredible custard. I used lapadia's simple Himalayan Blackberry Pie crust, also on FOOD52 - and this pie crust was the living end. Thank you! Happy Holidays!
Cel W.
November 26, 2020
Made this after watching Amanda's IG video. It was fantastic! I used a premade pie crust and it was so flavorful! I will surely make this again! I even used canned coconut milk for the cream and oat milk for the milk and it turned out perfect with those subs. Great recipe!
Anne G.
November 26, 2020
Just had this tonight for our thanksgiving dessert. This has got to be the best pumpkin pie recipe I have made. So silky and smooth. Absolutely the best.
Melissa
November 26, 2020
Light, silky, delicious pumpkin pie filling. Used Melissa Clark's butter crust -- perfect! I blind-baked the crust for 15 minutes at 450. I will make this again!
Tara M.
November 20, 2020
I love this recipe and have been making it for a few years now. This year I’m planning to make it into smaller tart-sized pies to drop round at my friend’s houses since I can’t have anyone over this year.
Any idea how to adjust baking time?
Any idea how to adjust baking time?
bettinashoe
November 20, 2020
That is a really good question. You seem to have a bit more experience with this pie than I, and I have had to adjust the time to cook quite a bit longer than suggested for the pie to be done to my satisfaction. If you are making individual (I believe it is 4") size tarts, I would start checking the pie for doneness at 20 minutes. I really doubt it would be set before that. If you had to cook your full-size pies longer than the suggested time, that should give you some idea as to how much longer you need to cook a tart (I would half the additional cooking time, as a starter). I know the filling is "almost" cooked after the liquid ingredients are added to the pumpkin due to the temperature of the pumpkin, but I still prefer my pumpkin a bit more set than the 20 minute timeframe, the author suggested, provided. It is an awesome pie filling, however, and this is now my "go to" as it has such a wonderful taste and texture.
Tara M.
November 23, 2020
Thanks! I experimented with it a bit over the weekend and found that in my oven, 15 minutes did the trick. However, it was also necessary to blind bake the crust beforehand as without doing that they came out a little too soft to stand on their own without the tin. I might experiment with using a proper tart crust for the next batch.
bettinashoe
November 23, 2020
Thanks for the info. I was thinking about some individual pies for this year since it is a small gathering. Each person could have a choice of desserts and not a lot of pie leftovers. I blind bake my crusts also. My first attempt was not blind baked and the bottom crust was soft and not at all what I was hoping for. After a blind bake, the crust under the pumpkin was still flaky and tasted great. Did you use Erin McDowell's crust recipe? I am so hooked on that.
bettinashoe
November 11, 2020
Although this recipe was posted quite a few years ago, I just discovered it. I am a professional baker and I hate pie, not all pie, just fruit-filled pie! Really, it's not the pie I detest as much as crust. I have never cared for its taste and avoid eating custard/cream pies with pastry crusts because of this. While getting ready to do holiday pies a few days ago, I wanted to up my pie crust in hopes that when I sample my pie (I always do just to make sure it is perfect), I would not gag on the crust. I came across Erin McDowell's all butter pie crust, found it interesting and made it. Then, I happened (accidentally) upon this pumpkin pie recipe and thought it looked intriguing. I had never heard of caramelizing my pumpkin, but it sounded like something I would have done, had I thought of it. I made the sample pie yesterday and tasted it today. Oh my, this is the very best pie I have ever tasted. I even like, no I love, the crust. It is flakey, even on the bottom, and so rich tasting. The pumpkin filling is smooth as silk and cooks up beautifully to a deeper color than traditional pumpkin pie. On first inspection, you may think it is underdone, but it is not. Once chilled, it sets up wonderfully. I will probably add a wee bit more spice (maybe clove and/or fresh nutmeg) as the spices do not have a discernable taste, however, some may want that as it is strong on pumpkin. The types and amounts of spice called for are probably acceptable to most people, even me, but in commercially sold pies I think it needs to be stepped up just a bit. It is an excellent filling recipe which goes wonderfully with Erin's all-butter pie crust. I did not blind bake the crust and thought I would regret that, but the bottom crust is golden and flakey and tastes perfect. I am so happy to have found both of these recipes. Enjoying the taste of what you are baking makes it so much more rewarding.
Little P.
November 14, 2020
HI. Did you use a metal or glass pie plate? I baked my pie for about 40 minutes. The filling was set but bottom was underdone. :(
bettinashoe
November 14, 2020
I used a cheap, aluminum pie plate. I did cook the subsequent pies a bit longer than the time stated. On the original pie, I was a bit worried about the crust not getting done, but it was fine. In the pies I made after the original one, I took the extra step of parbaking the crust to ensure it was completely cooked and the parbaked crust was even better than the original. I also put foil around the crust edge the last 10 minutes or so of the cooking time (after the filling was added) and I turned the oven down to 350 during that additional cooking time. As I indicated I would do, I added about a 1/4 tsp of clove and the same amount of freshly grated nutmeg. It made the pie taste perfect. I thought my second pie was overcooked because it had a few cracks in the filling so I kept it to see how it worked with the parbaked crust, extra spices and longer cooking time. It was excellent as the crust was super flaky and remained that way. I was a bit turned off by the softness of the original pie, although I know it was fully cooked, it just looked a little underdone. It set up better in the fridge, but I still prefer my pumpkin fully set, not soft. Did you use Erin's all butter crust? It is a fantastic recipe and I received a ton of compliments specifically on the pie crust. In fact, everyone who has ordered pie (so far) has been really impressed. You probably know this, but in case you do not, the pie tins need to be cooked on a baking sheet which gives it more even heat on the bottom. I hope this helps.
Little P.
November 14, 2020
Hi, thanks so much for your detailed response. I might try in a metal pie plate next time and par-bake. I was excited about the recipe as it stated you probably wouldn't need to par-bake but oh well. I did try that pie crust and I didn't love it but that might be my own fault. For whatever reason, I just dumped the entire 1/4 cold water into the dough rather than drizzle it in and I think it could have used less water.
I too added more spice, 1/4 t nutmeg and 1/8 t clove, and more salt than she suggested in the filling. This is a keeper, but next time I will just make sure to par bake. Thanks again and I hope you have a lovely holiday.
I too added more spice, 1/4 t nutmeg and 1/8 t clove, and more salt than she suggested in the filling. This is a keeper, but next time I will just make sure to par bake. Thanks again and I hope you have a lovely holiday.
Sarah H.
November 26, 2020
I just wanted to chime in and say you are right on all accounts. I am not a professional, but I’m a pie lover, and very proficient pie baker, and I just discovered this recipe this year as well, and I too made this on Erin’s all buttah crust, which has been my go-to crust recipe for a few years now and it really is an excellent combination. And that you are absolutely right that the pie may appear undercooked, but 30 minutes at 400 degrees really is all that necessary. Oh and I added a small amount 1/4 of a teaspoon cloves, nutmeg, and turmeric for the more “traditional” pumpkin pie flavor, but I might try it without next time just of curiosity.
Mike E.
October 10, 2020
Of all the pumpkin pie recipes I've tried over the years that never bowled me over, this one is a real game-changer. Carmelizing the pumpkin is genius. Not only does it intensify the pumpkin essence, but by cooking out all that excess moisture, you get an incredibly silky smooth filling with zero residual cracks. Since they were out of heavy cream at the market, I subbed out light whipping cream and it's still plenty rich and creamy. I added a 1/4 teaspoon of cloves and a light dusting of freshly-grated nutmeg to warm up the spices a bit more. As for the crust, I decided to swap out a conventional pastry pie shell for a simple crushed gingersnap crust from the following Food52 recipe: https://food52.com/recipes/24768-pumpkin-pie-with-gingersnap-crust-and-cinnamon-whipped-cream. Absolute raves all around.
Asha S.
November 30, 2019
I made this pie for Thanksgiving using an all butter crust. Added 2 tablespoons of Grand Marnier in the filling. It was divine, very light and silky. Definitely a keeper!!
JenniferJ
November 28, 2019
Love this! I might add slightly more of the warm spices next time. What sets this apart for me is the wonderful soft custard achieved with the high temp and short time in the oven. I notice a lot of commenters baking it a lot longer. I encourage trying it exactly as written--just use an oven thermometer to make sure your oven is hot enough. I don't know that I noticed a huge taste difference due to cooking the pumpkin but the hot filling, cold crust, hot oven, short time--great result in terms of silky custard texture.
judy
November 13, 2019
Never thought about caramelizing the pumpkin. Now, only 1-3/4 c pumpkin--what do I do with the rest in the can? about 3 Tbsp? Also, I have never had much luck with pie crust. going so far one year as to trying about 8 different pie pans--very expensive experiment. Last year a game changer--bake the crust ON TOP of the pie. Amazing. No soggy crusts. I now do this exclusively, forgetting the bottoms altogether. Decades of raw pie-dough or soggy dough. No more. I finally gave up the quest for cooked crust in a pie--even pumpkin.
Alex
November 14, 2019
I used the whole can, which is 1&3/4 cups according to the nutrition label. I wouldn't sweat a few tablespoons of puree, if your label is different.
Deedledum
November 14, 2019
Did you try blind-baking first instead? I do it almost always because I don't like soggy crusts either.
tosacem
November 21, 2019
Either my brain isn't working this morning or??? I don't understand what you mean by--bake the crust ON TOP of the pie?
Alex
November 21, 2019
Filling goes in the pan first. If using any crust, it tops the filling. I'd delete it altogether for a custard pie. I make crustless quiche all the time because I'm not a big fan of pie crust.
Lori
November 13, 2019
This looks interesting and sounds like it tastes amazing. Question: the written recipe calls for 1 3/4 c pumpkin, however the video lists 3/4 c. Which is it?
JenniferJ
November 27, 2019
That's pretty much the same thing as a normal can is 15 oz. I used the whole can b/c I didn't want a dab of pumpkin left. It was no problem to use the whole 15 oz can.
JenniferJ
November 27, 2019
(Sorry--thought you meant 3/4 of a can versus 1 3/4 cups. It's the 1 3/4 cups--or almost the whole can. Use the whole can.)
Smaug
November 12, 2019
Interesting- this is very similar to the Maida Heatter recipe I use for my very occasional pumpkin pie (she covered pretty much everything)- precooking the puree is new to me. For the record, her baking method is preheat to 450, pour warm filing into frozen shell, bake 10 min. at 450, turn down to 350 and continue baking 30-40 min.
Austin B.
November 22, 2018
The Pie was amazing, the whole table agreed it was the best they'd ever had. The referenced pie dough was awful, though. Way too liquidy. Ended up tossing it and throwing together the All Buttah Pie Dough.
Serena D.
October 2, 2018
Love the cooking method
I have never read a recipe that cooked down or caramelized the pumpkin!
Consistency spot on
Next time I will use less sugar
-I used glass pie plates and did not blind bake the crusts. They were perfect.
I have never read a recipe that cooked down or caramelized the pumpkin!
Consistency spot on
Next time I will use less sugar
-I used glass pie plates and did not blind bake the crusts. They were perfect.
Элла Э.
November 27, 2017
Not that it's a comment on the original recipe, but I cheated and used Paul Virant's pumpkin butter instead of caramelized pumpkin puree+spices+cream. The pumpkin butter already contains spices, sugar and butter, plus it's well caramelized. Almost what the recipe calls for. I only needed eggs, a cup of plain milk and almost two cups of pumpkin butter. And it was so, so perfect!
Using the Genius Recipes feed feels like having a capsule wardrobe, only that it's a capsule recipe collection where you can mix and match and feel good. You inspire me. Thank you.
Using the Genius Recipes feed feels like having a capsule wardrobe, only that it's a capsule recipe collection where you can mix and match and feel good. You inspire me. Thank you.
Anna
November 26, 2017
I made this pie this Thanksgiving, and it was so delicious! A crowd pleaser for sure. Even my mother, who really doesn't like pumpkin pie, loved it. I was a little worried because I had never made a pumpkin pie before, but the instructions were pretty easy to follow. As for the baking time, I baked it for about 20 minutes at 400F. Then I reduced the temperature to 350F, covered the top loosely with foil, and baked it for another half an hour approximately. Turned out perfectly.
JoanB
November 24, 2017
I made this pie yesterday for the third time. Followed the recipe for the crust. Baked the pie in my convection oven at recommended temp in a metal pan. Placed the pie on a baking sheet that I put in the oven 10 minutes early. Pie took about 38 minutes and was perfect. Crust fully cooked but not overdone. I probably could have removed it from the oven 3 minutes earlier. It was delicious and got many compliments.
cbelako
November 23, 2017
Just served this for Thanksgiving, and received tons of compliments. I typically dislike pumpkin pie, but found this to be really velvety and flavorful.
I did blind bake my crust, and am glad that I did. I baked it for the suggested tiand temperature, but added another 20 minutes on 350 degrees. Thanks for the awesome recipe,
I did blind bake my crust, and am glad that I did. I baked it for the suggested tiand temperature, but added another 20 minutes on 350 degrees. Thanks for the awesome recipe,
Shannon
November 23, 2017
Thank you for helping me change up my Thanksgiving. Your recipe came out perfect. I doubled recipe and both pies were beautiful. We ate most of one last night.Important to know your oven and its true temperature, also wait 10 minutes after preheat to put in pies.Thanks again for making my Thanksgiving taste so good.
Elizabeth
November 22, 2017
Any thoughts on storage? I made earlier this morning to eat tomorrow, and it's been sitting refrigerated, but the top is starting to look a little watery - is refrigerating a better choice?
Anna
November 26, 2017
My reply is probably late now, but I made this pie for Thanksgiving too. My pie produced a little bit of water/oil on top too, but I just gently dabbed it away with a paper towel before serving it. Pretty sure the water/oil is all just a natural process -- nothing to worry about. As for storage, refrigerating pumpkin pies is a good idea, I'd say. Store bought pumpkin pies usually can stand at room temperature because they have added preservatives, but homemade should be refrigerated.
Psneyers
November 22, 2017
Can this recipe be doubled?
Kristen M.
November 22, 2017
Hi there, it can definitely be doubled into two 9-inch pie crusts—is that what you had in mind? Or were you thinking of a larger pie?
Heidi
November 21, 2017
I want to adapt this to make a galette, which requires the filling to be less liquidy. Does anyone have any ideas? Thanks :)
Kristen M.
November 22, 2017
Hi Heidi, I'm not sure about this—while a slab pie might work, a luscious custard pie like this one really needs a rim so it can slosh around till its set. You might try one of these much less liquidy ones, and you can even add Meta's step of caramelizing the pumpkin! Just cool again before adding to the crust. https://food52.com/recipes/65342-pumpkin-galette https://food52.com/recipes/24722-autumn-apple-and-pumpkin-galette
marlena.mac
November 18, 2017
Has anyone tried baking this on a baking stone to avoid the undercooked crust issue (thanks Erin McDowell for the tip!)? If so, did it work and how long did it take to bake?
Kristen M.
November 22, 2017
I haven't but it's a great idea! I may try on a preheated baking sheet this year myself (no baking stone in our rental).
Leslie
November 15, 2017
I keep kosher. Any suggestions for substitutions for the heavy cream? thanks!
Leslie
November 15, 2017
I should clarify - the issue with heavy cream is that it is dairy, which we can't serve at Thanksgiving because we're eating turkey :-)
Mulzee
November 15, 2017
You could try with coconut milk maybe. It’d probably change the flavor a bit but worth a try perhaps
Elizabeth
November 22, 2017
I just made this with coconut cream & milk in lieu of the dairy, and it turned out well! I had to cook for about double the time - not sure if that was b/c of the substitution, or just my oven.
Val
October 20, 2018
Have you tried Ripple? Made from pea protein and much thicker than other milk subs.
Sue P.
October 14, 2017
I made this in a glass pyrex pie dish and while the pumpkin was set after 40 minutes, the crust was raw. The pumpkin had a delicious mouse like texture.
Julie B.
December 6, 2016
This is the nostalgic pumpkin pie of my childhood, and my 86 year young mom just made two of them for Thanksgiving dinner this year. She has always made Meta Given's caramelized pumpkin pie and has always had rave reviews from any gathering to which she has contributed the pies. She did have to bake it a little longer at my son's house, and they were delicious!
jeanne_marie
November 27, 2016
This pie is def genius. Was a huge hit at the thanksgiving potluck. Used freshly baked pumpkin and the taste was very unique and much more interesting than usual pumpkin pie flavors. Not too sweet, custardy. Also had to bake it longer, for 20 more minutes at 350.
Nicole F.
November 25, 2016
I also found the baking time to be inaccurately short -- I baked it for about 45 minutes, and it was still a little too soft (but tasty). I used heaping measurements for the spices and made spiced rum whipped cream to go with it. I'll probably make this again next year because it was great, but will plan to bake it for 45-50 mins (so I don't have to keep checking it every 10 minutes!).
BeetRiot
November 21, 2016
The baking time seems a little short. I've made this pie three years in a row now and every year I've had to lower the oven temp at around 25 minutes and bake for another 15+ minutes.
Kristen M.
November 24, 2016
This is great to know, thanks for sharing everyone. Kevin, hope your pie set up after a bit longer!
Kevin D.
November 24, 2016
I think the total was around 50 minutes, but it looks good...haven't cut into it yet, but we ate the "baby" sized one we made with the extra filling....it was awesome....
Marjorie
November 21, 2016
Has anyone tried this in cast iron? Would you have to blind bake?
Kristen M.
November 24, 2016
I haven't but you might want to follow the blind baking instructions, to be safe, and fiddle with the timing. Let us know how it goes if you do it!
Deedledum
November 20, 2016
For those who are hesitant about using cream, evaporated (not condensed) milk works well, with less fat. Which allows you to add copious amts. of whipped cream.
Joyce G.
November 20, 2016
could I use almond milk
Kristen M.
November 24, 2016
Sorry for missing this Joyce—the fat in the cream is important for keeping the custard stable at such a high temperature, so I wouldn't use regular milk or almond milk. Deedledum (above) suggested evaporated milk works well, however.
BeckinBigD
November 18, 2016
Cream: heavy or light?
Kristen M.
November 24, 2016
Sorry for missing this Becky—I've always used heavy cream and it's wonderful. Light cream might work just fine too, but I haven't tried it. (Let us know if you do!)
Kate
November 17, 2016
This looks fantastic! Plan to make it for Thanksgiving this year. Question: where are all of the spices? Does the caramelizing of the pumpkin make cloves and nutmeg unnecessary?
Kristen M.
November 17, 2016
The pie as is tastes spiced, but gently so, which I love. But you could add more to taste at step 2 if you have a favorite combo!
HFog
November 6, 2016
"Turn pumpkin into saucepan and stir over direct heat for 10 minutes until somewhat dry and slightly caramelized, stirring frequently." By "direct heat" do you mean medium? Low?
Kristen M.
November 6, 2016
The visual cues are the most important here, since every pot and stove will behave a little differently. Medium to medium-high heat should be just fine—you just want the extra moisture in the pumpkin to steam away, condense the flavors, and caramelize the pumpkin slightly.
X
November 21, 2016
I've been scorching pumpkin before using it in pies, cookies, cakes, soups, etc for many years. It condenses and improves the flavor and removes the excess liquid. I got the idea from this very recipe in the Meta Given's cookbook, which my mother had and used since it was first published. I always use a large, non-stick frying pan. It cooks the pumpkin faster, it's easier to stir (I use a silicone spatula and stir, flip, and spread it out while it's cooking), and the pumpkin stays in direct contact with the heat at all times instead of sticking to the sides of a pot, which makes it caramelize better.
This is a great recipe, but for me, it lacks traditional pumpkin pie flavor so I add cloves, nutmeg, and mace or allspice along with the ginger and cinnamon (and sometimes the tiniest pinch of cayenne pepper), or if I happen to be out of any spices, I'll use pumpkin pie spice, which I always have in the house (I use it in apple pie).
This is a great recipe, but for me, it lacks traditional pumpkin pie flavor so I add cloves, nutmeg, and mace or allspice along with the ginger and cinnamon (and sometimes the tiniest pinch of cayenne pepper), or if I happen to be out of any spices, I'll use pumpkin pie spice, which I always have in the house (I use it in apple pie).
Uyen P.
December 20, 2015
Delish!! Guests at my thanskgiving dinner couldn't get enough of it. I love that the added spices were subtle, yet detectable. I will never agian buy store bought pies, even from premium grocery stores. Thanks for the recipe!
Vivian R.
December 12, 2015
I just made this pie, following the recipe very closely, and I had to nearly double the baking time. The filling was still very fluid when I checked it at 25-35 minutes. When it finally did set, there were cracks in the top. Any suggestions about what went wrong?
Natalie R.
December 12, 2015
This is what I learned from my grandma (re: pumpkin pies) and it works for me: 1. if the filling balloons or puffs up, then lower the baking temperature - you are not baking a soufflé but a custard and custard needs a lower temp 2. allow the pie to cool in the oven; that can be difficult to coordinate with all the holiday baking going on so my grandma was known to cool pumpkin pies on top of her hot water heater, covered with a loosely-woven dishcloth 3. never ever put a hot or even warm custard pie in the refrigerator because the rapid change in temperature will cause the cracks and 4. based on your comment, this may be where you went wrong, turn-off oven (or remove pie from oven if you are cooling it on the old water heater?) before the center is set. It's hard to do this, at first, because we learn to test cakes by checking to see if the center is set and cooked through. Don't worry, the pie will continue to bake as you transition it from 350* to room temperature and the center will set.
Natalie R.
December 9, 2015
I was recently diagnosed with celiac disease and Thanksgiving was my first holiday following a strict gluten free (gf) diet. If I wanted pie, I was going to have to bring my own to the party. I made a crust with gf ginger snaps and butter and followed this recipe as written. I thought I would have plenty of "my" pie left-over to have with coffee in the morning. I never could have anticipated how quickly the pie would be eaten! People who say they don't care for pumpkin pie ate this one and raved about it. And, my 9-year old daughter did most of the work on it. I don't think pumpkin pie gets any better than this.
Megan C.
November 25, 2015
I'm using the pyrex glass pit plate 9". Is it "thicker glass" and do I need to blind bake it?
Janet
November 21, 2015
I've been making this recipe for the last 2 yrs my grandson loves it he says it more like a custard....I usually put the left over pumpkin into a ramekin for him...
AnnaChris
November 17, 2015
I made this today and just enjoyed my first scrumptious slice. To amp up the flavor a bit, I used dark brown sugar in place of white and added a tablespoon of bourbon to the pumpkin puree before cooking it. The pie took about 45 minutes of cooking to set and I had to loosely cover it with foil halfway through to avoid burning the crust, but the end result was divine.
Hiromi M.
November 2, 2015
This was a huge hit at our Halloween party at school. I will have to make this again for Thanksgiving!
Rosemarie M.
March 24, 2015
I just found my 1953 Meta Given's Cookbook and I am delighted to have this recipe known as Pumpkin Pie #2. Cannot wait to try this pie next holiday season.
scootermagoo
December 1, 2014
Brilliant! This is THE recipe I've been looking for (with an added touch of nutmeg). Big hit for Thanksgiving. Thank you, thank you, thank you!
Connie
December 1, 2014
Wow. Just. Wow. I had about 1/2 can of pumpkin left over from Thanksgiving in which I made different pie. I scaled down this recipe to accommodate my limited amount of pumpkin and with a pate sable crust, I baked it in a tart pan. Incredible! I baked about 20 minutes for the tart and it was perfectly set.
mdm
November 30, 2014
My new go-to for pumpkin pie -- we all loved it! (oh, and used milk instead of cream, and it was still delicious)
Chevelle
November 29, 2014
I followed this recipe to a T, did not blind bake or anything and it turned out fabulous! I made my own crust- only the second time ever I have done this. The pie was a huge hit, everyone loved the driver and consistency of the pie and the crust was perfect! I am no baker, so I was quite pleased with the genius of this recipe!!!
Kendall S.
November 28, 2014
I used whipping cream for the cream and single cream for the milk (I am in the UK and I only had skimmed milk in fridge), Libby's pumkin puree, Just Roll shortcrust pastry. I did not blind bake but it probably took about 45 minutes in bottom right of Aga. IT WAS THE BEST PIE EVER!
pamelalee
November 28, 2014
The filling of this recipe baked in the gingersnap crust from https://food52.com/recipes/24768-pumpkin-pie-with-gingersnap-crust-and-cinnamon-whipped-cream made this the best Thanksgiving pumpkin pie ever!
Kristy M.
November 26, 2014
My pie took quite a bit longer to firm up and the top got browned a lot. But it looks like it is fine...anyone else have a long time cooking and getting too brown?
Randi
November 25, 2015
Yes! It is in the oven now, 35 minutes so far ans I just added another 5 min to timer.
tiana V.
November 24, 2014
I still have my pie in the oven. I have done everything according to the recipe. The filling is just not firming up. It has been in for almost an hour. Will it set up if I remove it and let it cool?
Monica8866
November 24, 2014
I have doubled, tripled and even quadrupled it successfully. I made this pie this weekend and it is GONE! I love this recipe! It does take a little longer to bake in my experience.
MalliG
November 11, 2014
My husband hates pumpkin pie, but this one was a winner! Did take a little longer to bake, but the taste and texture was well worth the wait!
nancy
October 25, 2014
The mixture was VERY liquid-y, more so than other recipes I've used. It took a long time to bake, probably double what was called for, and the top cracked. I just took it out of the oven, since the top seemed like it might burn, but it's still jiggly. Hoping that it sets! Still, I'm guessing how bad could it be?
Rachel
October 14, 2014
Made this with the recommended pie crust and stuck it in the freezer with a decorative trim before blind baking as recommended. I was a little worried about an underdone filling after reading the comments, so I pre-cooked the custard a little on the stove (with the eggs and all mixed in) to thicken it a bit before filling the shell. I only cooked it a couple of minutes while waiting for my oven to finish preheating - and this resulted in about 25 minutes in the oven to set. Absolutely delicious and a huge hit. Thanks!
Amy G.
December 18, 2013
Wow, I made this and it's fantastic. It's exactly the same recipe as my Mom's, except using milk and cream instead of evaporated. It was exactly enough filling for one Pyrex deep dish pie plate (my usual recipe makes two), and I blind baked for 25 minutes. Outstanding. Thank you!
PRST
December 7, 2013
Geez, spell check got me again- sorry. I meant to say substitute ras el hanout…..
PRST
December 7, 2013
The caramelizing of the pumpkin is truly amazing along with substituting ras el hanout (1-1.5 tsp) and cinnamon (1/2 tsp) for the cinnamon and ginger in this recipe. However it might depend on the quality of your ras el hangout. My pie was OUTSTANDING, especially a day or two after baking.
Rogan
December 3, 2013
Okay, butchered this pie ten ways to monday and it was STILL amazing. My roasted whole pumpkin was kinda chunky and my caramelization did not pan out. Then, working with a cranky, old food processor, I managed to WHIP my pie crust. Devastating! Yet, I just soldiered on and froze it bit and formed it (quickly) into a crust shape, dumped in my mix and popped it in the oven and waited for tragedy to strike. It did take a bit longer to cook then indicated above, but when it came out it was as if all mistakes has been cooked out of it. It looked and smelled like…PIE. Redemption. Will make again at Christmas and try to follow recipe to a T. It must be a heavenly piece of pie if my bastard version was seriously awesome.
Mulzee
December 1, 2013
This was a wonderful pie! I should have blind baked it a bit before adding the filling but overall it was delicious and was enjoyed by all. I used a butternut squash instead of pumpkin but the flavour worked well in the pie. Will be making this again for sure!! Thanks!
Kayo
November 27, 2013
had no trouble with crust burning (used the lapadia crust recommended), took about 10 more minutes than estimated. This is a wonderful custardy pie.
ccrfood
November 27, 2013
Anyone having problems with the crust burning after 10 minutes in the oven? Starting from square one.
inés
November 28, 2013
if your crust is burning too soon, it's helpful to cut a big ring of foil to cover the crust while the rest of pie continues to cook! (think of making a paper valentine - fold a piece of foil in half and half again, then make a C shape twice)
Tanya
November 27, 2021
If after only 10 minutes, I almost wonder if your oven may have been set on broil or if the bottom burners were not functioning.
lorie B.
November 27, 2013
I am baking another one today! the local store was out of libby pumpkin puree which is much darker and richer tasting than the generic "kroger/western family". fyi. you can always use the extra puree to make pumpkin chia breakfast pudding!
Zachary C.
November 26, 2013
Thought the custard is too sweet, reduced sugar to 120g. "You don't have to blind bake the crust" should include the caveat: if you don't mind a gummy, under-done crust. With these adjustments, was great! Like that there's no need for cans of anything.
Annella J.
November 25, 2013
I didn't know anyone else valued Meta Givens Encyclopedia of Cooking at all these days.
I am 75 years old and it was my first cook book as a girl of 9. I loved it then and I love it now. Thanks for featuring it. Jo Anderson
I am 75 years old and it was my first cook book as a girl of 9. I loved it then and I love it now. Thanks for featuring it. Jo Anderson
lorie B.
November 20, 2013
This was the weekend dessert. I used the lapadia pie crust recipe subbing in the vodka from the cooks illustrated for the chilled water. (I chilled the vodka). Carmelizing the pumpkin really adds an amazing flavor. I also had extra custard which went into a ramekin. I baked a 9" pie and had to add 8 additional minutes to reach done.
Susan M.
November 17, 2013
doing a test run with a commercial crust, and there was too much filling for the crust... so I had to eat the custard unbaked -- what a hardship!!!!! ;-)
abbygayle
November 16, 2013
Do you think it would be possible to bake this without a crust?
daisybrain
November 17, 2013
Last year I baked some of the filling in ramekins for the gluten intolerant at my table. What a hit. So... YES!
Rachel C.
November 2, 2013
I just baked this pie in a 9.5-inch glass pan using all half-and-half instead of cream and milk, and the pie turned out perfectly!! There are no cracks on the surface, and it took 45 minutes at 400? (although I'm sure I could have taken it out at the 40-minute mark).
I blind-baked the pastry for about 20 minutes to avoid the soggy crust, and even though I didn't wait for my crust to cool thoroughly, it didn't create any cracks on the surface.
I blind-baked the pastry for about 20 minutes to avoid the soggy crust, and even though I didn't wait for my crust to cool thoroughly, it didn't create any cracks on the surface.
Donna W.
October 14, 2013
Searching FOOD52 for this mention: "we like lapadia's simple Himalayan Blackberry Pie crust" I'm getting ready to cook my pumpkin. Fingers crossed it's a neck pumpkin not rich color but from organic farmer.
Kristen M.
October 14, 2013
Here's the recipe! http://food52.com/recipes/6603-himalayan-blackberry-pie
Becky H.
December 21, 2012
Add some fine coconut well make it better, and use nutmeg .That goes for sweet patatoes pie also.
Becky H.
December 21, 2012
Add some fine coconut well make it even better that goes for sweet patatoes pies also.
Becky H.
December 21, 2012
Add some fine coconut well make it better.That goes for sweet patatoes pie also.
zingyginger
November 28, 2012
I also used the same filling and baked it at the same temperatures and times (450 degrees for 15 min/300 for 45 minutes) on a finished Paule Caillat's Brown Butter Tart Crust and it turned out perfectly as well.
zingyginger
November 27, 2012
Based on ApronsRUs' earlier comments about the original Meta Givens recipe, I made this with brown sugar instead of white, used 1 cup of evaporated milk and 1/2 cup of water instead of milk and cream and baked this at 450 degrees for 15 minutes then turned down the oven to 300 and continued baking for 45 more minutes.
I used Lapadia's pie crust recipe and blind baked it at 350 degrees for at least half an hour prior to adding the filling. I also snuck in 1 tablespoon of brandy for extra oomph.
Perfect!
I used Lapadia's pie crust recipe and blind baked it at 350 degrees for at least half an hour prior to adding the filling. I also snuck in 1 tablespoon of brandy for extra oomph.
Perfect!
Monica8866
November 25, 2012
When I make this pie, I use the all butter crust from Smitten Kitchen. I do bake it a little longer than advised in the recipe, but it's pretty obvious when it's cooked. I have baked this pie at least 30 times now, and I have never had a problem with it. It gets rave reviews every time! My 2 year old starts squealing when he sees it come out of the oven!
lizykat
November 25, 2012
I was intrigued by the cold pastry, cooking the pumpkin and of course the short cook time. So I have made this two times now and here are my 2 cents. The crust recipe is genius! easy to work with and tasty. (Lapidiais) Cooking of the pumpkin Fabulous! Now I need to agree with cook time of 25-30 min is off. HOWEVER, it is no reason for not making this pie; just leave it in longer. My ceramic pie plate 9 1/2" held a double batch of pie filling and so, of course, it took longer to cook, but I just kept an eye on it, jiggled the pan, when it no longer moved I took it out of the oven. I didn't keep track of the time, but I would say at least 45-50 min for my double pie. I read in the comments about Meta's original version so will try that version next time. I did make this pie according to directions and it was close but not done at 30 min, but I attributed that more to the ceramic plate than anything else. In any event ...most delicious. Thanks for the recipe.
Yet_another_David
November 25, 2012
Of course, there's always Julia Child's superb, never-fail Fluffy Pumpkin. It is distressing to see people tying themselves in knots trying to make this ill-fated recipe work. Who has time for this kind of unreliability for a high-pressure holiday menu?
MaSaBeMama
November 24, 2012
PS mine was great at the recommended baking time - cracked only after it was cooled.
MaSaBeMama
November 24, 2012
made this for thankgiving - best pumpkin pie ever. not exaggerating. Added a bit of cloves. Would re do this on a preheated cookie sheet next time to cook the crust a tad bit more.
JoanB
November 24, 2012
I made it last year, loved it, so chose it again this year. Admittedly, I used a store bought crust last time and I can't recall if I used a metal or glass pie plate. This year, using the suggested crust, it wasn't as successful. Using a metal pie pan. I finally took it out after almost 40 minutes. Crust was burnt on the bottom and the filling was not fully set. I will try again because I like the flavor, but might try another oven method, as suggested in the comments.
ian.penrose.1
November 21, 2012
Having a big issue with time for cooking. I set the oven to 400 F, and my pie has been in for probably 40 minutes at this point. The edges of the pie are cracking, and the middle of the pie is still very jiggly. I don't know what I did wrong, but can anybody help? I made this recipe once before and had the same issue, just baked it longer. Did I do something wrong?
Sue A.
November 21, 2012
I'm at the 40 minute mark right now too! Don't know what the deal is. How much longer till I ruin this pie?
joalice.wall
November 21, 2012
I would set the heat between medium and hot. Also, I would stir constantly to make sure the pumpkin doesn't scorch.
joalice.wall
November 21, 2012
Personally, I use canned milk undiluted (12 ounce can). No need to measure, it's 1 1/2 cups and will take care of the cream and milk both.
Dconstantinople
November 21, 2012
I have Half and Half - can I use that for cream and for the milk part - should skim be used or 2% or whole nilk - which is best ?
Alanai
November 20, 2012
I've never carmelized anything. How high do you set the flame and how do you make sure not to over or under do it?
Kristen M.
November 21, 2012
I would use medium-high heat. The mixture should look darker brown in color and a bit drier than when you started, since the liquid will have been evaporating as it cooks down. Check out the slideshow above to compare, and don't worry too much about getting it exactly right. It may stick to the bottom of the pan, but it will loosen up as you pour in the other ingredients. Hope you like it!
Alanai
November 22, 2012
Thanks Kristen. The caramelizing went fine, but the baking took about 40 minutes tat 400 degrees (and I use an oven thermometer to verify the temp). I guess I'll find out tomorrow if people like it ...
Monica8866
November 20, 2012
Hi daisybrain. I use ground ginger!
daisybrain
November 20, 2012
I would usually use ground ginger in a pie as well but when a recipe is written with just the word "ginger" and without the word "ground" I'm going to assume its fresh until told otherwise. The beauty of Food52 is that there is usually someone to ask. Love!
daisybrain
November 20, 2012
Am I to assume that the ginger in this pie is fresh? Unusual for pie but I'll go with it. If I should use ground ginger someone tell me quickly.
daisybrain
November 20, 2012
Crisis averted. I wonder what would happen if I did use fresh ginger. I'll experiment another time.
daisybrain
November 25, 2012
This pie was excellent. Usually I use pumpkin that I roast and then purée but this year I am off my game and the freezer is without a pumpkin stash. In light of this I used canned. It was just more economical and surprisingly good. I added nutmeg and bigger measurements of both ginger and cinnamon. The crust was made with my usual mix of 1/2 all purpose and 1/2 whole wheat pastry flour. I had no trouble with the baking and may have left it in a little longer . No big deal. Lastly I filled two ramekins with the filling amd made two crustless pumpkin custards for the gluten intolerant at my table. She was grateful.
shortnmorose
November 19, 2012
The nerd in me wants to know the magic spell to "1. Turn pumpkin into saucepan."
ejm
November 12, 2012
Curious if anyone has an approximate amount of pumpkin puree to aim for when doing the first carmelization/cooking down? I cooked my pumpkins today and they are a bit watery - will drain a bit, and freeze so those processes will get rid of some water but an approximation of how much cooked down puree would be a good guideline for me to have. The photos are a good help for guidance on color and texture, just after some approximate volumns. Made this last year and it was great! Thanks in advance for the help.
magdance
November 7, 2012
Look sometime at Pichet Ong's Kabocha squash pie. Nut crust, cream cheese in the custard and caramel flavor in the brown-sugar-butter-cream sauce. A favorite.
Babcia
November 6, 2012
Made this a week ago. Found it to be way too sweet. And bland! Did like the texture though; it is a more solid filliing. Had to bake it 7 minutes longer. Been making and baking my own crust and pies for over 50 years, so no problem wtth that. If I ever make it again, I will use my own spice mixture. BTW, I do own the Meta Given set of 2 cookbooks.
Marc O.
November 2, 2012
A great children's culinary activity AFTER the baking is done - http://www.marcs-culinary-compass.com/2010/11/episode-52.html
Marc O.
November 2, 2012
...and a great simple way to get the flesh out of a pumpkin - PUMPKIN CHUCKIN' OFF THE ROOF... http://www.marcs-culinary-compass.com/2010/11/episode-52.html
DeirdreMS
November 1, 2012
Made it twice before the storm. Did not precook the crust eventhough I used a glass pie plate. Quite yum.
JoAlice
October 24, 2012
If you're having trouble with the crust, try mixing an egg white and 1 tablespoon water and brush it on the crust before pouring in the filling..
My husband is diabetic so I substitute 'no sugar syrup' for the sugar. No one knows the difference.
My husband is diabetic so I substitute 'no sugar syrup' for the sugar. No one knows the difference.
ApronsRUs
October 24, 2012
I have Meta Given's May 1958 "The Modern Family Cookbook" and the recipe is slightly different that what is posted here. The baking is seriously different and is much more effective.
While I agree that the cream and milk will be better and that was an improvement to the recipe, Meta called for 1 cup evaporated milk and 1/2 cup water.
Here are her baking instructions:
Bake in a hot oven (450 F) 15 minutes; then reduce heat to slow (300F) and continue baking about 45 minutes longer, or until the pie tests done.
I do this and it yeilds perfect results.
While I agree that the cream and milk will be better and that was an improvement to the recipe, Meta called for 1 cup evaporated milk and 1/2 cup water.
Here are her baking instructions:
Bake in a hot oven (450 F) 15 minutes; then reduce heat to slow (300F) and continue baking about 45 minutes longer, or until the pie tests done.
I do this and it yeilds perfect results.
ApronsRUs
October 24, 2012
Also...bake low in the oven to direct the 450 to the bottom of the pie tin and thus, baking the pastry shell. This is my method, not Meta's
ApronsRUs
October 24, 2012
Her recipe also indicates it is your choice...3/4 cup white or brown sugar. I prefer brown in this recipe.
Monica8866
October 24, 2012
This has been my "go to" pumpkin pie recipe for about a year now. i've probably made it 20 times, and it always comes out perfectly and gets rave reviews! Just made it again a couple of weeks ago, and everyone was thrilled to see it !
Monica8866
October 24, 2012
This has been my "go to" pumpkin pie recipe for about a year now. i've probably made it 20 times, and it always comes out perfectly and gets rave reviews! Just made it again a couple of weeks ago, and everyone was thrilled to see it !
Monica8866
October 24, 2012
This has been my "go to" pumpkin pie recipe for about a year now. i've probably made it 20 times, and it always comes out perfectly and gets rave reviews! Just made it again a couple of weeks ago, and everyone was thrilled to see it again!
Emma A.
October 24, 2012
Here is a recipe for homemade pumpkin puree: http://www.cayugastkitchen.com/2012/10/how-to-make-homemade-pumpkin-puree.html. So satisfying when it's 100% from scratch, and we have pumpkins hanging around this season. So why not!
Muse
October 24, 2012
Am going to use this recipe for our Thanksgiving feast...can't wait to try it!
darksideofthespoon
October 24, 2012
I really wanted to like this pie, but it didn't turn out very successful for me... However, it was cooked perfectly. The crust was way too underdone, I would've blind baked it but I had no beans. Cooking the pumpkin didn't really add much oomph, either, and I'm all about caramelizing everything! :(
darksideofthespoon
October 24, 2012
To clarify my comment: The pumpkin was cooked perfectly, no cracks. The crust, however, was a different story.
Burf
October 10, 2012
i'm not sure what I'm doing wrong, but after 30 minutes, my custard is still completely liquid. I'm gonna hang in there and see if I can get to the one-inch-of-wobbliness-in-the-center phase. Fingers crossed!
Burf
October 29, 2012
First off, this is a FANTASTIC pie! The best pumpkin pie ever. I would deny it if it ever got out that I'm on #4 in the last 19 days. I blame my oven, but I'm averaging 40-45 minutes per pie. I still get a crack or two on the top, so I'm guessing I'm probably overbaking?
potterhill
October 9, 2012
I made this pie yesterday for Thanksgiving Dinner and I have to say it is the best pumpkin pie I have ever eaten, bar none. We all loved it. I made the batter half again to fit larger deeper pie plate and so baked longer. I love baking at 400 degrees, even though it goes against conventional wisdom. I can't imagine there could be a better recipe.
EmilyC
September 30, 2012
Looking forward to trying this again. I thought I'd commented on my experience last Thanksgiving but apparently not. After completing step 1, I'd recommend letting the pumpkin mixture cool for 5 to 10 minutes before proceeding with step 3, and better yet, add the cold cream and milk first, then eggs. In my rush, I didn't wait that long, and my eggs curdled. Oops. Baked and enjoyed it anyways.
magiere
September 16, 2012
This pie is absoultely the very best pumpkin pie I have ever tasted. Thank you so much for sharing this with the world :)
carol87
March 6, 2012
I haven't done this recipe yet but I'm gonna try it really soon. It seems delicious!!! Greatest website, congrats xoxo from Uruguay
bas26
December 26, 2011
This pie turned out just as good as mine but I don't see the value of cooking the pumpkin. It turns out this recipe is almost exactly like mine. The only difference is mine doesn't require cooking the pumpkin and uses brown sugar. I also found that the cooking time for blind baking was too short and I also had to cook the pie another 10 minutes for the filling to set. Although both recipes call for 3/4 cups of sugar, I always use a little less
neighome
December 9, 2011
This pie has a lovely texture. I found the baking time far too short; I baked mine for 50 minutes. Maybe it needed more time on the stovetop? I also found it too sweet and will cut back on the sugar next time. Because I like the texture so much I'll definitely be trying this again, with a couple of tweaks.
Matilda L.
December 5, 2011
My comment was not to point out the shortcomings of the recipe--I've baked many a pie and I know my oven (slow) and my preferences (crisp crust all over please). There are many variables with this recipe, ie: no crust recipe (I used my mainstay), and how thick is too thick for the crust? I think the genius lies in the use of real cream and milk instead of evaporated milk; the drying of the puree; the high temperature (there is usually much babying of custards at low temperatures); and the proportion of spices.
I know that blind baking for only 12 minutes wasn't going to cut it for me and my oven--bottom crusts are rarely done enough for me. I just tailored this to my own taste and then compensated by cooking at a lower temp at the end. I still think that the pie this method makes is far superior to any other pumpkin pie I've made. Pie making is a long process of tweaking according to one's tastes, equipment, and technique level; every recipe I try teaches me something new about pie--it's not a science that can be encapsulated in one recipe. My recipe for crust works for many people, but not for all--I make a small adjustment in it to suit my taste, but does it mean that the recipe is a failure and not worth trying? No, not by a long shot.
I know that blind baking for only 12 minutes wasn't going to cut it for me and my oven--bottom crusts are rarely done enough for me. I just tailored this to my own taste and then compensated by cooking at a lower temp at the end. I still think that the pie this method makes is far superior to any other pumpkin pie I've made. Pie making is a long process of tweaking according to one's tastes, equipment, and technique level; every recipe I try teaches me something new about pie--it's not a science that can be encapsulated in one recipe. My recipe for crust works for many people, but not for all--I make a small adjustment in it to suit my taste, but does it mean that the recipe is a failure and not worth trying? No, not by a long shot.
Yet_another_David
December 5, 2011
I generally love the genius recipes here, but so many of the comments indicate it does not turn out as described if you follow the directions, and nobody who tweaked the timing or the pre-baking of the crust sounds really satisfied with any of the tweaks they tried. I'm afraid even to try this until I see that the issues are resolved.
Kristen M.
October 13, 2012
Yet_another_David, I just noticed some of the comments you're referring to and updated the blind baking recommendation in the recipe to have more visual cues, since ovens and pans will all behave a bit differently. Thanks to all who've commented about their experience!
Matilda L.
December 5, 2011
I blind baked my crust for 30 minutes because I am that person who hates underdone crust--I put aluminum foil on all the sides so they wouldn't get too brown but didn't use pie weights (I just tapped down the crust every so often). I also pricked the crust--I knew all those little holes would fill in during baking--even though I'd be flirting with the custard leaking out and gluing the crust to my (metal) pan.
Results? The crust on the underside was still slightly underdone, but better, and I turned down the heat to 325 when the sides of the crusts were browning faster than the custard was setting. I baked the pie for 15 more minutes and it was perfect. I am not a huge fan of pumpkin pie--I don't like the aggressive spicing--but this pie has a really lovely, not-too-eggy/sweet/spicy taste that lets the squash shine.
Results? The crust on the underside was still slightly underdone, but better, and I turned down the heat to 325 when the sides of the crusts were browning faster than the custard was setting. I baked the pie for 15 more minutes and it was perfect. I am not a huge fan of pumpkin pie--I don't like the aggressive spicing--but this pie has a really lovely, not-too-eggy/sweet/spicy taste that lets the squash shine.
bas26
December 3, 2011
I used a glass pie dish...that's all I have. Blind baking using the instructions in this recipe resulted in an underdone crust. Also, I had to bake the pie longer than 30 minutes (about 10 minutes longer) to get the filling to set. I didn't want to bake it longer to get the crust done for fear of overcooking the filling.
The recipe also says not to prick the crust, but isn't that what is needed when you blind bake a crust?
The recipe also says not to prick the crust, but isn't that what is needed when you blind bake a crust?
Sue K.
December 3, 2011
This is definitely a keeper!! It was so good...my oven temp was off by 25 degrees after I confirmed w/a thermometer so I ended up cooking it longer. A lovely custard consistency and so easy. I'm making it again this weekend to see how it goes now that I know to set the oven higher and verify the temp first. Didn't blind bake the crust and it was fine!!
Topcer
November 25, 2011
I appreciated the simplicity of the recipe, but I had to bake the pie for at least an extra 10 minutes, and it was still a little too soft. Maybe I should have cooked the pumpkin longer?
drbabs
November 25, 2011
Kristen, you are so right, this is a genius recipe. I did blind-bake the crust because I was using a ceramic pie plate that's rather thick. The pie took 40 minutes in my very temperamental oven. What I love about it is the very strong pumpkin flavor and the fact that it's not too sweet--am looking forward to a piece for breakfast this morning.
undeadgoat
November 25, 2011
Made it for tonight and it was a HUGE hit! My mom is keeping my printout of the recipe for future family use. I did get a bit of bubbling in the bottom crust, though, I would definitely prick it jf I made it again.
Cook A.
November 24, 2011
I just made it this morning for the evening. It was awesome! The flavor was great, although I would definitely blind-bake next time. I also upped the ginger and added nutmeg. I like my pumpkin pie strong in spices. :) Will definitely make again!
JadeTree
November 24, 2011
Ok - mine just came out of the oven! People are helicoptering past it at regular intervals, eying the pie lustily. Will post a report when the meal is eaten and the coma has lifted!
healthycooking4all
November 24, 2011
Regarding the sugar, I never use traditional refined sugar in any recipe, since unbeknownst to most, it contains toxins from the refining process. I normally substitute either agave syrup (from the agave plant) found in most super markets, which is also wonderful on pancakes (it tastes similiar to maple syrup and actually comes in flavors like maple syrup) or stevia powder at 1/2 what a recipe calls for since it is alot sweeter than sugar without any calories and tastes great! What a healthier substitute for a great pie!
Cook A.
November 24, 2011
Um...isn't agave syrup horribly refined? Some brands also contain fructose ratios that are similar to HFCS. This link might help:
http://www.foodrenegade.com/agave-nectar-good-or-bad/
http://www.foodrenegade.com/agave-nectar-good-or-bad/
healthycooking4all
November 24, 2011
Great to have any real pumpkin recipes reach soo many.. Because of the milk and cream, for those who are lactose intolerant, I would subsitute vanilla almond milk which adds a wonderful creamy taste to any recipe. I use it all the time for cooking and cereal because it is so healthy and delicious regardless of health issues because of its great taste. Yum!
healthycooking4all
November 24, 2011
Its great to see a pumpkin pie that retains the fiber thats such a great part of eating real pumpkin. However, I would never use an aluminum pan for any cooking, since the aluminum leaches into the food. Aluminum is one of the top ingredients that creates alzheimers...So, I would use safer pans and pots (not with teflon that is very toxic) that are coated with a thin layer of aluminum on the bottom for even and hotter heating on the stove top.
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