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husseysands

Pumpkin Pie

This pumpkin pie uses a spiced custard filling that sets smooth and slices clean — no cracking, no wobbling wedge. A partial blind bake keeps the crust crisp, and warming the spices before the eggs go in builds a depth of flavor the standard can-label method cannot match. Total prep: 30 minutes. Total bake and cool: about 3 hours.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
2 hours 50 minutes
Total Time 4 hours 10 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1¼ cups 155 g all-purpose flour
  • ½ cup 113 g cold unsalted butter, cubed
  • ½ teaspoon fine salt
  • 3 to 4 tablespoons ice water
  • 1 can 15 oz / 425 g 100% pumpkin purée — NOT pumpkin pie filling
  • 1 can 12 oz / 355 ml evaporated milk
  • 3 large eggs room temperature
  • ¾ cup 165 g brown sugar, firmly packed
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fine salt
  • 1 teaspoon pure vanilla extract

Method
 

  1. Make and blind-bake the crust. Make pastry, form into a disc, refrigerate 30 min. Roll to 12 inches, transfer to a 9-inch pan, trim and crimp. Prick the base 20 times. Line with parchment and pie weights. Bake at 375°F (190°C) for 15 min. Remove weights, bake 5 more min until dry and lightly golden. What to look for: dry, matte base with no raw shiny patches.Bloom the spices. In a saucepan over medium-low heat, combine pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla. Stir for 3 to 4 minutes until steaming and fragrant. Remove from heat and cool 5 minutes. What to look for: mixture darkens slightly, aroma deepens and rounds out.Add eggs and milk. Whisk 3 room-temperature eggs until combined. Slowly pour into the warm pumpkin mixture while whisking. Add evaporated milk and whisk until smooth throughout. What to look for: no egg streaks, smooth uniform amber color, thin batter consistency.Fill the crust. Place the pre-baked crust on a baking sheet. Pour the filling into the center and let it spread to ¼ inch below the crust rim. Pop any surface bubbles with a toothpick. What to look for: level, smooth surface.Bake at 350°F (175°C) for 50 to 60 minutes. Check at 50 min — edges should be set and puffed, center should have a 2-inch jiggle. Center thermometer reads 170°F to 175°F (77°C to 79°C). What to look for: jiggly center, firm edges, golden crust.Cool completely. Transfer to a wire rack. Cool at room temperature for 2 to 3 hours before refrigerating. Do not rush cooling in the refrigerator. Slice cold; serve at room temperature. What to look for: fully firm center, flat and dry surface.

Notes

  • Use 100% pumpkin purée — not pumpkin pie filling. Check the label: one ingredient only.
  • Room-temperature eggs are important — cold eggs can scramble at the surface of the warm pumpkin mixture.
  • To prevent a cracked pie: pull it with a center jiggle still present. The carry-over heat finishes the set outside the oven.
  • Tent the crust edge with foil at the 30-minute mark if it is browning too fast before the filling is set.
  • Store covered in the refrigerator for up to 4 days. Freeze tightly wrapped for up to 1 month; thaw overnight in the refrigerator.

Nutrition (per slice, estimated)

320kcal
14 gFat
43 gCarbs
7 gProtein
26 gSugar
2 gFiber
290 mgSodium
80 mgCholesterol