Marie Saba

From My Kitchen To Yours

The Best Pumpkin Pie, you ask? The BEST? Compared to what?

Great question! For most of my life, I made a Classic Pumpkin Pie every Thanksgiving. It’s delicious and consistent and a family tradition. But then I wondered, as one does in this particular career, could it be better? I googled the most common complaints about pumpkin pie and there are many! Soggy crust, burnt crust, cracks on top, sinking in the center, filling that never firms up, metallic flavor, bland flavor, and all-around boring.

This pumpkin pie solves those problems. And even if you enjoy a Classic Pumpkin Pie without complaint, this recipe just might change your mind!

To avoid the soggy crust, we blind bake the crust first. To protect the crust from burning, we let the parchment hang over the edges and add a pie shield on top. To improve the filling, we briefly cook the pumpkin on the stove with sugar and spices. This reduces liquid in the puree, and also caramelizes the sugar and enhances the spices. To further improve the flavor, we add all the usual spices, plus allspice and maple syrup, which add depth and interest. To prevent bubbles on top and sinking in the center, we take care not to whisk too much air into the filling. And finally, to avoid cracks on top, we cook the pie at a steady 350 degrees F for the entire bake time and then let it cool for at least 4 hours. And the result? The evenly-cooked, smooth, flavorful, sliceable, and downright delectable Best Pumpkin Pie.

Best Pumpkin Pie

Ingredients

1 pie crust, store-bought or homemade
1 (15 oz. / 425 g) can pumpkin puree
3/4 cup (150g) brown sugar, packed
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
2 Tablespoons maple syrup
2 large eggs
1 cup (240 ml) half-and -half
2 teaspoons vanilla

For egg wash: 1 egg + 2 teaspoons water

For serving: sweetened whipped cream

Instructions

Roll out pie crust and fit into 9-inch plate; then freeze for 30 minutes.
In a small pot, mix together pumpkin puree, brown sugar, salt, cinnamon, ginger, cloves, allspice and maple syrup. Cook over medium-low heat, stirring often, for 10-12 minutes. Transfer cooked pumpkin mixture to another container and refrigerate to cool completely.
While pumpkin mixture is cooling, blind bake the crust. Preheat oven to 415 F (212 C) and remove pie crust from freezer. Let crust sit on counter for 15 minutes while oven preheats. Line pie crust with parchment paper and fill with pie weights, or fit a disposable aluminum pie plate inside the parchment (pressing down so the plate fits tightly inside the pie crust) and then place an inverted oven-proof bowl in the center to weigh it down. Bake on parchment-lined baking sheet until edges are set, 15-20 minutes. Remove parchment and pie weights or disposable pie plate and bowl (be careful – the bowl will be very hot!) and set aside. Prick the bottom of the pie crust with a fork, reduce heat to 350 F (176 C) and bake crust for 15 minutes more. In a small bowl, whisk 1 egg and add 2 teaspoons water. Brush a thin layer of egg wash all over the warm crust. Bake the crust for 2 minutes more.
While pie crust is baking, make custard. In a large bowl, gently whisk 2 eggs until light yellow. Add half and half, vanilla and cooled cooked pumpkin mixture; whisk until just combined. Mixture should be smooth and all one color. Do not over-whisk.
When crust is done, pour filling into crust. Cover crust edges with pie shield or aluminum foil. Bake at 350 F (176 C) for 60 to 70 minutes, until custard is set and does not wobble.
Let pie cool completely, about 4 hours. Serve and enjoy!

Make-Ahead Tips:

Cooked pumpkin mixture can be made 3 days ahead. Store in refrigerator until ready to use.
Pie crust can be made and stored, wrapped in plastic, in refrigerator for up to 2 days.
Pie crust can be made and store, wrapped in plastic, in freezer for up to 2 months.
Pie crust in pie plate can be stored, double wrapped in plastic, in freezer for up to 2 months.
Blind baked pie crust can be fully cooled and then stored, double wrapped in plastic, in freezer for up to 2 months.
Pumpkin pie can be made up to 24 hours in advance. Cover with plastic and store in refrigerator.

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