Meta Given's Pumpkin Pie

By • November 21, 2011 • 102 Comments

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Author Notes: Caramelizing the pumpkin puree means that this is a pie with guts, one that won't just sit there phoning in the pumpkin flavor, burying it under lots of spice. But its genius is much more than that. You don't have to blind bake the crust. You use real milk and cream instead of evaporated milk, with predictably better results. And because you blast it at 400 degrees the whole time, it bakes in 25 minutes -- less than half the time of your average back-of-the-can recipe. From Meta Given's Modern Encyclopedia of Cooking, an underrated gem of a cookbook.Genius Recipes

Serves 6

  • 1 3/4 cups canned or fresh cooked pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • 1 cup cream
  • 1/2 cup milk
  • Unbaked, unpricked, chilled 9-inch pie shell (we like lapadia's simple Himalayan Blackberry Pie crust, also on FOOD52)
  1. Turn pumpkin into saucepan and stir over direct heat for 10 minutes until somewhat dry and slightly caramelized, stirring frequently. Remove from heat but keep hot.
  2. Mix thoroughly together the sugar, salt, and spices, and stir into hot pumpkin.
  3. Beat eggs, add cream and milk, and beat into pumpkin mixture until smooth.
  4. Pour immediately into unpricked pastry-lined pie pan and bake in a moderately hot oven (400° F) for 25 to 30 minutes or until pastry is golden brown and only an inch circle in the center of the filling remains liquid. Cool thoroughly on cake rack before cutting.
  5. Note: Perfectly baked pumpkin pie has no cracks on its surface. Baking hot filling in a chilled crust at 400° F for 25 to 30 minutes produces a smooth, shiny good textured custard and a well-baked crust free from soaking. But if your pie dish is thicker glass or ceramic instead of metal, or you loathe underdone bottom crust, you might still want to blind bake it a little. Here's what we'd recommend: Blind bake at 350 F lined with parchment and filled with baking beans/weights until sides are dry and firm, 10 to 15 minutes. Remove weights, then bake until completely dry and firm (including bottom crust) and starting to turn golden, 5 to 10 minutes more. Cool thoroughly. Then watch the pie closely as it bakes -- it might be done early, since the cold raw crust isn't there to protect it. And if the edges are starting to look wrinkled while the middle is very jiggly, turn the heat down to 350.
Jump to Comments (102)

Comments (102) Questions (11)

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30 days ago nancy

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?

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about 1 month ago Rachel

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!

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11 months ago Amy Ghiz

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!

Parmigiano-reggiano_gal

12 months ago PRST

Geez, spell check got me again- sorry. I meant to say substitute ras el hanout…..

Parmigiano-reggiano_gal

12 months ago PRST

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.

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12 months ago Rogan

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.

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12 months ago Mulzee

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!

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12 months ago Kayo

had no trouble with crust burning (used the lapadia crust recommended), took about 10 more minutes than estimated. This is a wonderful custardy pie.

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12 months ago ccrfood

Anyone having problems with the crust burning after 10 minutes in the oven? Starting from square one.

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12 months ago i. cristina

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)

Moi_with_tiara

12 months ago lorie brand

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!

Stringio

12 months ago Zachary Conrad

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.

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12 months ago Annella Jo Anderson

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

Moi_with_tiara

about 1 year ago lorie brand

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.

Stringio

about 1 year ago Susan McIntosh Cohen

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!!!!! ;-)

Mcs

about 1 year ago mcs3000

Whoa! Going on the T-Day menu.

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about 1 year ago abbygayle

Do you think it would be possible to bake this without a crust?

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about 1 year ago daisybrain

Last year I baked some of the filling in ramekins for the gluten intolerant at my table. What a hit. So... YES!

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about 1 year ago SunBunny

Thank you Rachel!

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about 1 year ago lanalovesfood

my mom and I just made this :) so delicious

Dscf2739

about 1 year ago Rachel C.

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.

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about 1 year ago Donna Walter

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.

Miglore

about 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Here's the recipe! http://food52.com/recipes...

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about 1 year ago Christine

What great tips...I can not wait to make one or 2 of these!

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over 1 year ago MrsGongora

I use buttermilk and it's amazing!

Stringio

over 1 year ago adele93

should milk be 'lite' or full fat?

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

I've made this a couple of times and I just use whatever milk I have in the house (usually 2%). The cream gives it plenty of richness.

Stringio

almost 2 years ago Becky H Mozingo

Add some fine coconut well make it better, and use nutmeg .That goes for sweet patatoes pie also.

Stringio

almost 2 years ago Becky H Mozingo

Add some fine coconut well make it even better that goes for sweet patatoes pies also.

Stringio

almost 2 years ago Becky H Mozingo

Add some fine coconut well make it better.That goes for sweet patatoes pie also.

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almost 2 years ago zingyginger

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.

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almost 2 years ago zingyginger

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!

Stringio

almost 2 years ago Monica8866

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!

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almost 2 years ago lizykat

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.

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almost 2 years ago Yet_another_David

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?

Red_rocks

almost 2 years ago MaSaBeMama

PS mine was great at the recommended baking time - cracked only after it was cooled.

Red_rocks

almost 2 years ago MaSaBeMama

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.

Red_rocks

almost 2 years ago MaSaBeMama

Other question - would sweet potatoes work with this too? Leftovers...

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almost 2 years ago JoanB

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.

Stringio

about 2 years ago ian.penrose.1

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?

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about 2 years ago Sue A.

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?

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about 2 years ago joalice.wall

I would set the heat between medium and hot. Also, I would stir constantly to make sure the pumpkin doesn't scorch.

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about 2 years ago joalice.wall

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.

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about 2 years ago Dconstantinople

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 ?

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about 2 years ago Alanai

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?

Miglore

about 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

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!

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about 2 years ago Alanai

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 ...

Stringio

about 2 years ago Monica8866

Hi daisybrain. I use ground ginger!

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about 2 years ago daisybrain

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!

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about 2 years ago daisybrain

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.

Miglore

about 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Yes, ground -- I'll update that in the recipe!

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about 2 years ago daisybrain

Crisis averted. I wonder what would happen if I did use fresh ginger. I'll experiment another time.

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almost 2 years ago daisybrain

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.

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about 2 years ago shortnmorose

The nerd in me wants to know the magic spell to "1. Turn pumpkin into saucepan."

Miglore

about 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Ha!

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about 2 years ago daisybrain

A moment when I wish there were a "like" on Food52. Where's my wand.

Red_rocks

almost 2 years ago MaSaBeMama

So obviously you havent attended Hogwarts cooking school???

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about 2 years ago ejm

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.

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about 2 years ago magdance

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.

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about 2 years ago Babcia

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.

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about 2 years ago Marc Osten - Marc's Culinary Compass

A great children's culinary activity AFTER the baking is done - http://www.marcs-culinary...

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about 2 years ago Marc Osten - Marc's Culinary Compass

...and a great simple way to get the flesh out of a pumpkin - PUMPKIN CHUCKIN' OFF THE ROOF... http://www.marcs-culinary...

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about 2 years ago DeirdreMS

Made it twice before the storm. Did not precook the crust eventhough I used a glass pie plate. Quite yum.

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about 2 years ago JoAlice

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.

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about 2 years ago ApronsRUs

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.

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about 2 years ago ApronsRUs

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

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about 2 years ago ApronsRUs

Her recipe also indicates it is your choice...3/4 cup white or brown sugar. I prefer brown in this recipe.

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about 2 years ago erodg

This was the first pumpkin pie I ever made. It was outstanding! Thank you.

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about 2 years ago erodg

This was the first pumpkin pie I ever made. It was outstanding! Thank you.

Stringio

about 2 years ago Monica8866

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 !

Stringio

about 2 years ago Monica8866

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 !

Stringio

about 2 years ago Monica8866

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!

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about 2 years ago Emma at Cayuga St. Kitchen

Here is a recipe for homemade pumpkin puree: http://www.cayugastkitchen.... So satisfying when it's 100% from scratch, and we have pumpkins hanging around this season. So why not!

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about 2 years ago Muse

Am going to use this recipe for our Thanksgiving feast...can't wait to try it!

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about 2 years ago darksideofthespoon

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! :(

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about 2 years ago darksideofthespoon

To clarify my comment: The pumpkin was cooked perfectly, no cracks. The crust, however, was a different story.

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about 2 years ago Burf

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!

Miglore

about 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Burf, I just noticed your comment. How did it work out?

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about 2 years ago Burf

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?

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about 2 years ago potterhill

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.

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about 2 years ago EmilyC

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.

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about 2 years ago magiere

This pie is absoultely the very best pumpkin pie I have ever tasted. Thank you so much for sharing this with the world :)

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over 2 years ago carol87

I haven't done this recipe yet but I'm gonna try it really soon. It seems delicious!!! Greatest website, congrats xoxo from Uruguay

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almost 3 years ago bas26

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

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almost 3 years ago neighome

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.

Stringio

almost 3 years ago Matilda Luk

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.

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almost 3 years ago Yet_another_David

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.

Miglore

about 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

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!

Stringio

almost 3 years ago Matilda Luk

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.

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almost 3 years ago bas26

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?

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almost 3 years ago Sue Kappler

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!!

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almost 3 years ago Topcer

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?

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

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.

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almost 3 years ago undeadgoat

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.

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almost 3 years ago Cook a Wolf

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!

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almost 3 years ago JadeTree

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!

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almost 3 years ago healthycooking4all

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!

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almost 3 years ago Cook a Wolf

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...

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almost 3 years ago healthycooking4all

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!

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almost 3 years ago healthycooking4all

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.