Silky Smooth Pumpkin Pie

Silky Smooth Pumpkin Pie

0.0 / 5 (0 Review)

Preparation time:01 Hrs 30 Mins

Cooking time:55 Mins

Servings:8 servings

Ingredients:

• 1 1/4 cups (150g) all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, very cold and cut into cubes
• 4-6 tablespoons (60-90ml) ice water
• 1 (15 ounce/425g) can pumpkin puree (NOT pumpkin pie filling)
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 1 teaspoon vanilla extract

Instructions:

• Combine flour and salt in a bowl or food processor. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
• Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface. Carefully transfer to a pie dish and crimp edges. Line with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper and bake for another 5-10 minutes, or until lightly golden.
• In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, spices, and salt. In a separate bowl, whisk together eggs, heavy cream, milk, and vanilla extract. Gradually add the wet ingredients to the pumpkin mixture, whisking until smooth.
• Pour the pumpkin filling into the pre-baked pie crust. Bake for 50-60 minutes, or until the filling is set but still has a slight jiggle in the center. If the crust is browning too quickly, tent with foil. (Test for doneness: Insert a knife near the center of the pie; it should come out with moist crumbs, not wet batter.)
• Let the pie cool completely on a wire rack. Refrigerate for at least 4 hours before serving.

Nutrition Facts

Calories:400

Fat:22.5g

Fiber:2.5g

Recipe Info

Category:Dessert

Cuisine:American

Recipe Introduction

Ever wondered how to make a creamy pumpkin pie recipe that's so good, your friends will think you hired a professional baker? I’m talking about a pumpkin pie filling that’s smooth as silk and tastes like autumn in every bite.

What if I told you that this easy pumpkin pie recipe is so simple that even beginners can make it?

Autumnal Bliss in Every Slice

This classic pumpkin pie isn't just a dessert; it’s a tradition. The history of homemade pumpkin pie can be traced back to early American settlers, and it's become a staple on Thanksgiving tables across the country.

This version is easier than you think. We're aiming for a no crack pumpkin pie . This recipe will yield 8 delicious servings.

Why This Pumpkin Pie Rocks!

Honestly, the best part about this recipe is how incredibly creamy it is! Not only that, but pumpkin is packed with Vitamin A, which is great for your eyes.

Picture this: it's Thanksgiving, you're serving a slice of this best pumpkin pie recipe alongside other Thanksgiving dessert recipes , and everyone raves about it! This recipe is unique because it combines ease with incredible flavor.

I remember my first attempt at making pumpkin pie . It was a total disaster; the crust was burnt, and the filling was runny.

But don't you worry, this recipe is almost foolproof!

Onward! Let's gather our ingredients and get ready for some baking fun! Did you know that Americans consume over 50 million pumpkin pies every year. That's insane!.

Ingredients & Equipment for the Best Pumpkin Pie Recipe

Let's get down to brass tacks! A great creamy pumpkin pie recipe hinges on nailing the ingredients. Plus, having the right kit helps a lot.

I mean, nobody wants a pie disaster, right? Let’s make this easy pumpkin pie recipe a success.

Main Ingredients Deets

Okay, so here's the lowdown. For the flaky pie crust , you'll need 1 1/4 cups (150g) all-purpose flour. Make sure your flour is fresh.

Add 1/2 teaspoon of salt. Next, and super important, is 1/2 cup (113g) of really cold unsalted butter. Cube it up! For the water, you want it ice cold: 4-6 tablespoons (60-90ml) should do it.

For that dreamy pumpkin pie filling , grab a 15 ounce (425g) can of pumpkin puree - the plain stuff, not the pie filling mix! You'll also need 1 cup (200g) granulated sugar and 1/2 cup (100g) packed light brown sugar.

Seasoning Notes: Pumpkin Pie Spice Magic

This is where the magic happens! For that classic pumpkin pie taste, we're talking 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each of ground cloves and nutmeg.

Don't forget 1/4 teaspoon of salt. Honestly, a good pumpkin pie spice blend is a lifesaver and is perfect for your next Thanksgiving dessert recipes .

But if you're out, just tweak these to your liking!

You'll also need 3 large eggs, 1 cup (240ml) of heavy cream, 1/2 cup (120ml) whole milk, and 1 teaspoon of vanilla extract to round things out.

These ingredients really elevate this homemade pumpkin pie .

Equipment Needed: Keep it Simple

For this no crack pumpkin pie , you really only need a few essentials. A 9-inch pie dish is a must.

A food processor for the crust is handy but not vital. You’ll definitely need a rolling pin. And don’t forget measuring cups, spoons, mixing bowls, and a whisk! I’ve even used a fork in a pinch before.

Parchment paper (or foil) and pie weights or dried beans are important for blind-baking the crust. This keeps it from puffing up! Finally, obviously, you'll need an oven.

Set it to 375° F ( 190° C) for that perfect bake.

You know, once I tried making this pie without pie weights. Big mistake! The crust bubbled up like crazy! Lesson learned: don't skip the weights.

This creamy pumpkin pie recipe will be your new favorite.

Alright, let's get this show on the road! We're making a Silky Smooth Pumpkin Pie! This easy pumpkin pie recipe will be a hit.

Seriously, it will be the star of the dessert table. Forget those boring pies you've had before. This classic pumpkin pie is on another level.

Prep Like a Pro: Mise en Place for Pumpkin Pie Perfection

First things first, mise en place is key, darlings. Get everything measured out before you start. I cannot stress this enough.

It saves so much time and prevents kitchen chaos. Cold butter is essential for that flaky pie crust . You'll thank me later.

Trust me! Keep all your ingredients nice and chilly.

Step-by-Step: Baking Your Best Pumpkin Pie Yet

Ready to roll? Let's do this!

1. Make your flaky pie crust (or cheat with store-bought, it’s fine!). Chill for at least 1 hour .
2. Preheat your oven to 375° F ( 190° C) .
3. Blind bake that crust! 15 minutes with weights, then 5- 10 minutes without. This prevents a soggy bottom.
4. Whisk together your pumpkin pie filling : pumpkin puree, sugars, pumpkin pie spice , eggs, cream, milk, and vanilla.
5. Pour that glorious filling into your pre-baked crust.
6. Bake for 50- 60 minutes . A slight jiggle is okay ! This is how you get that no crack pumpkin pie .
7. Cool completely, then chill for at least 4 hours . Patience, young Padawan!

Pro Tips: Secrets to a Perfect Pumpkin Pie

Honestly, one of my best tricks is using really good pumpkin pie spice . It makes all the difference. Don't overbake! A slight wiggle in the center is what you want.

We're aiming for creamy, not cracked. Looking for Thanksgiving dessert recipes ? This pie should be at the top of your list! The best pumpkin pie recipe is one that's shared with love.

It's like a warm hug on a plate.

Did you know that pumpkin pie has been a Thanksgiving staple in America since the early 1800s?

Recipe Notes

Alright, let's talk nitty-gritty! This creamy pumpkin pie recipe is pretty straightforward. But, honestly, there's always room for a bit of tweaking, right?

Serving Suggestions: Make it Look Fancy!

Plating this bad boy is fun. A dollop of whipped cream is essential, obviously. A sprinkle of pumpkin pie spice elevates the look.

Serve it with vanilla ice cream for extra sweetness. Some chopped pecans add a nice crunch. And a cuppa tea or a glass of cider? Sorted! Who doesn't love Thanksgiving dessert recipes ?

Storage Tips: Keep it Fresh!

Pop any leftover homemade pumpkin pie in the fridge. It'll keep happily for about 3-4 days. Just make sure it's covered! Freezing? Yeah, you can! Wrap individual slices tightly in cling film.

Then bung 'em in a freezer bag. It will last for about 2 months. Thaw it in the fridge overnight.

Variations: Let's Get Creative!

Want to make it a bit different? How about a pumpkin pie variations ? For a vegan version, swap the eggs with flax eggs.

And use coconut cream instead of heavy cream. Or change the dough adding pumpkin pie spice in it, for the perfect recipe.

If you are trying to lower the amount of sugar, use Splenda or Stevia for reduced sugar. And Evaporated Milk instead of heavy cream! Easy peasy.

Nutrition Basics: What You're Getting

Okay, so it's a treat, right? This classic pumpkin pie is not exactly health food. Each slice has around 350-450 calories.

Plus, roughly 20-25 grams of fat and 40-50 grams of carbs. But hey, it has some fibre too! And it tastes amazing, which is good for the soul.

I am sure this is the best pumpkin pie recipe .

So there you have it! My tips for making the easy pumpkin pie recipe even better. Go on, give it a go! You'll have a flaky pie crust and perfect pumpkin pie filling everyone will love.

You’ll be saying “I made the no crack pumpkin pie! ” Let me know how it turns out. You got this!