Proper Pumpkin Pie a Chefs Classic
Table of Contents
Proper Pumpkin Pie: A Chef's Classic
Ever get that hankering for something truly autumnal? Something that just screams cosy nights and crackling fires? Well, me too! That's why I'm sharing my "Proper Pumpkin Pie" recipe.
It hits all the right notes. Rich, spiced, and with that perfect creamy texture.
Where Does This Pumpkin Pie Actually Come From?
This isn't your average dessert. The "pumpkin pie" traces its roots back to early American settlers. Today it is an integral part of Thanksgiving feasts.
This recipe takes that tradition and gives it a bit of a chef's twist. This recipe is considered easy , but it does take some patience.
Give yourself about 2. 5 hours from start to finish. This recipe makes one 9 inch pie , perfect for about 8 servings.
Why You'll Love This Recipe
Honestly, this best pumpkin pie recipe is all about the flavor. The blend of cinnamon, ginger, nutmeg, and cloves warms you from the inside out.
If you have Homemade Pumpkin Pie With Fresh Pumpkin instead of canned, you'll be able to notice the difference in the flavor.
It's also packed with nutrients. Pumpkins are a great source of vitamin A. This is the dessert that's welcome at Thanksgiving and Christmas.
And also all year round, if you're like me! What makes this so special? The creamy pumpkin pie recipe is the flaky crust.
Now, let's dive into what you'll need to make this Thanksgiving pumpkin pie happen.
Ingredients & Equipment for Proper Pumpkin Pie
Okay, let's get this Proper Pumpkin Pie recipe rolling. We are going to have the best pumpkin pie recipe ever! First, we need to gather our supplies! Don’t worry, it’s mostly stuff you likely already have, but I’ll give you some tips just in case.
Main Ingredients
Here's the lowdown on what you'll need. These measurements make one 9 inch pie, enough for 8 people.
For the Crust:
- 1 ¼ cups (156g) all-purpose flour. Any brand will do, but I prefer unbleached.
- ½ teaspoon (3g) salt. Table salt is fine.
- ½ cup (113g) unsalted butter, super cold and cubed. Seriously, the colder, the better !
- ¼ cup (60ml) vegetable shortening, also ice-cold. This gives a flaky crust.
- 4-6 tablespoons (60-90ml) ice water. Add slowly!
For the Pumpkin Filling:
- 1 ½ cups (360g) pumpkin puree. Homemade Pumpkin Pie With Fresh Pumpkin is awesome, if you have time.
- ¾ cup (150g) granulated sugar.
- ½ cup (100g) packed light brown sugar. Adds a nice caramel-y depth.
- 1 teaspoon (5ml) ground cinnamon. Freshly ground is best, but pre-ground is okay too.
- ½ teaspoon (2.5ml) ground ginger.
- ¼ teaspoon (1.25ml) ground nutmeg.
- ¼ teaspoon (1.25ml) ground cloves.
- ½ teaspoon (3g) salt.
- 3 large eggs.
- 1 cup (240ml) heavy cream. Makes it creamy pumpkin pie recipe !
- ½ cup (120ml) whole milk.
- 1 teaspoon (5ml) vanilla extract.
Seasoning Notes
For a pumpkin pie spice blend , think warm and cozy. Cinnamon is key! Fresh spices make pumpkin pie recipe from real pumpkin taste legit.
If you're short on spices, use about 2 teaspoons of pre-made pumpkin pie spice blend .
Equipment Needed
You don't need a fancy kitchen to bake Thanksgiving pumpkin pie . Here’s the bare minimum:
- 9 inch pie plate. Glass or ceramic works.
- Rolling pin. A wine bottle will do in a pinch!
- Mixing bowls and whisk.
- Baking sheet.
- Food processor (optional, for making the crust): You can also cut the butter in by hand, using two forks or a pastry blender.
- Parchment paper and pie weights (optional, for blind baking): Dried beans or rice work great as pie weights.
Honestly, making this pumpion pie doesn't require any fancy equipment. Just good ingredients and a little patience!
Proper Pumpkin Pie: The Only Recipe You'll Ever Need
Okay, let's get this Proper Pumpkin Pie recipe ranking like a champ! Honestly, who doesn't love a good slice of Thanksgiving Pumpkin Pie ? This isn't just any old recipe.
I've tweaked it over the years to get it just right . Think of it as your go-to, fail proof Best Pumpkin Pie Recipe .
Trust me, even your nan will be impressed.
Prep Steps: Get Your Ducks in a Row
Mise en place is everything . Measure out all your ingredients before you even think about starting. It will save you so much time.
For the crust, make sure your butter and shortening are ice cold . We're talking straight from-the-freezer cold. Oh my gosh! It makes a world of difference.
Time saving tip? Make the pie dough the day before. It needs at least 1 hour to chill. This isn't negotiable! If you're using fresh pumpkin, roast it ahead of time too! A Homemade Pumpkin Pie With Fresh Pumpkin needs proper planning.
Baking for Glory: step-by-step
- Crust Time : Combine flour and salt in a bowl or food processor. Add the cold butter and shortening. Pulse until it resembles coarse crumbs.
- Water Works : Gradually add ice water until the dough just comes together. Don't overmix!
- Chill Out : Form the dough into a disc, wrap, and chill for at least 1 hour .
- Filling Fun : Whisk together pumpkin puree, sugars, spices, and salt.
- Creamy Dreamy : In another bowl, whisk eggs, cream, milk, and vanilla. Add to the pumpkin mixture and mix till smooth.
- Roll and Crimp : Roll out the dough, transfer to your pie plate, and crimp the edges fancily.
- Blind Bake? : If your filling seems very runny, consider blind baking. Bake at 375° F ( 190° C) for 15 minutes with weights, then 5- 10 minutes without. Let it cool.
- Bake it real good : Pour in the filling. Bake at 375° F ( 190° C) for 50- 60 minutes . The center should have a slight wobble.
Pro Tips From Yours Truly
Want that perfect pie? Add a pinch of cinnamon. It'll enhance the pumpkin pie spice blend . Don't even think about skipping the blind baking if you are using fresh pumpkin to do a Pumpkin Pie From Real Pumpkin It will get all soggy.
Finally, Easy Pumpkin Pie Recipe from scratch and can be frozen. Just wrap it well after it’s cooled completely.
So there you have it! My take on the Proper Pumpkin Pie . Go bake, share the love, and enjoy every delicious bite! This Creamy Pumpkin Pie Recipe is the bomb.
Recipe Notes for the Best Homemade Pumpion Pie
Alright, let's get this Proper Pumpkin Pie recipe ranking like a champ! This section is all about making sure your pie turns out perfect.
I've baked a few pumpion pies in my time, and I've learned a thing or two along the way. Honestly, I once used butternut squash by accident! It was still edible, but not the Thanksgiving Pumpkin Pie I was aiming for.
Serving Suggestions
Presentation matters! Plating your Homemade Pumpkin Pie With Fresh Pumpkin is key. A simple dusting of icing sugar looks fab.
Want to impress? Add a swirl of whipped cream. Some fresh nutmeg sprinkled on top? Divine!
Pair it with something yummy. Spiced coffee complements the spices beautifully. Or how about a scoop of vanilla ice cream? You know? It's the perfect hot-and-cold combo.
Storage Tips
Got leftovers? Lucky you! Your creamy Pumpkin Pie Recipe will keep well in the fridge for up to 3 days. Just cover it tightly. I like using cling film.
Freezing works too! Wrap the pie tightly in several layers of cling film. Then pop it in a freezer bag.
It'll last for up to a month. To reheat, thaw overnight in the fridge. Then warm it gently in a low oven.
About 300° F ( 150° C) should do the trick.
Variations on this Pumpion Pie
Want to mix it up? You could make a vegan version! Use a vegan pie crust. Then swap the cream for coconut cream.
Honestly? It's surprisingly good. You can find Pumpkin Pie Fresh Pumpkin variations to adjust the sweetness too.
Or, you can add a splash of bourbon to the filling! Not too much. Just a tablespoon or two. Gives it a lovely kick.
Seasonal ingredient swaps? Totally do-able. You can use different types of squash. I've made a Pumpkin Pie Recipe From Real Pumpkin using Crown Prince squash.
It's incredible.
Nutrition Basics
Let's keep it real. This Proper Pumpkin Pie is a treat. But it does have some goodness! The Simplified nutrition information is that pumpkin is packed with Vitamin A.
That's good for your eyes! Plus, the spices have anti inflammatory properties. So you can enjoy that Easy pumpkin pie recipe from scratch guilt free.
The key health benefits are moderation. So don't eat the whole pie in one sitting. Haha!
Okay, that's it! Now go make the Best Pumpkin Pie Recipe ever! You've got this. Enjoy baking and happy eating!
Frequently Asked Questions
Why did my pumpion pie crack on top? Is there anything I can do to prevent this next time?
A cracked pumpkin pie usually means it was baked at too high a temperature or for too long. Try reducing your oven temperature by 25 degrees and check the pie for doneness a little earlier. You want a slight wobble in the center when you take it out; it will continue to set as it cools.
Think of it like baking a perfectly gooey brownie a little underdone is better than over!
How can I stop my pumpion pie crust from getting soggy? It always seems to happen to me!
A soggy bottom is a common pie problem! Blind baking your crust before adding the filling is a great way to combat this. Dock the crust (poke holes with a fork) to prevent puffing, then line it with parchment paper and fill with pie weights or dried beans before baking.
This will help the crust set before the filling goes in, ensuring a crisp base. If you have a very liquid filling, blind baking is essential.
Can I use pre-made pie crust for this pumpion pie recipe to save time?
Absolutely! Life's too short to make everything from scratch all the time. Using a store-bought pie crust is a totally acceptable shortcut. Look for a good quality, all-butter crust if possible, and make sure to thaw it according to the package directions before using.
Nobody will judge you; even chefs take shortcuts sometimes!
How long does pumpion pie last, and what's the best way to store it?
Pumpkin pie will keep in the refrigerator for up to 3-4 days. Cover it loosely with plastic wrap or foil to prevent it from drying out. For longer storage, you can freeze pumpkin pie for up to 1-2 months. Thaw it in the refrigerator overnight before serving.
It's a great way to get that Thanksgiving feeling all year round!
Is pumpion pie healthy? What is the nutrition information?
Pumpkin pie has nutritional benefits, as pumpkin is rich in vitamins and antioxidants, but it also contains sugar and fats. The nutrition information per serving is in the recipe but, remember, it's an estimate! To make it healthier, consider using less sugar, whole wheat flour in the crust, or serving smaller slices.
It's all about balance and enjoying in moderation a little bit of what you fancy does you good!
Proper Pumpkin Pie A Chefs Classic
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 20g |
| Fiber | 3g |