This pumpkin pie is the absolute best pumpkin pie. It's creamy, rich and has the flakiest crust. It's incredible and we guarentee that all your family and friends will love it.
What is a pumpkin pie?
I'm sure most of you know what a pumpkin pie is but just in case you don't live in the States or never heard of a pumpkin pie before.
Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.
What does it taste like?
Pumpkin pie has a smooth and silky custard filling and is very rich. The crust is flaky and tender and pairs perfectly with the pie filling.
Pie Crust
For this recipe, use my best pie crust recipe. In that post, I tell you all the tips and tricks to the best ever pie crust. https://yoeu07.wixsite.com/homebaking/post/the-flakiest-pie-crust
One of the things people confuse over is using fresh pumpkin or canned pumpkin. I personally prefer using canned pumpkin because it is firmer and has better flavor. But if can't find it in your country, it doesn't matter if you use fresh pumpkin.
The secret ingredient to make your pumpkin pie fabulous isa pinch of black pepper. I know it sounds weird but it really enhances the flavor.
one 15oz can (about 2 cups; 450g) pumpkin puree
3 large eggs
1 and 1/4 cups (250g) packed light or dark brown sugar
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger3
1/4 teaspoon ground or freshly grated nutmeg3
1/8 teaspoon ground cloves3
1/8 teaspoon fresh ground pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk
1. Whisk the pumpkin, eggs and sugar togetheruntil combined. Add in the cornstarch, salt and other spices, pepper, cream and milk and whisk vigorously until completely smooth and shiny. The filling will be custard-y.
2. Roll out the pie crust and pre bake it for 10 minutes in 190'C oven.
3. Add in only 3/4 cup of filling. There will be some leftover. Bake for 55~60 minutes until the center is wobbly but the sides look relatively set.
4. Chill in the refridgerator for 3 hours.
5. Enjoy!!
Recipe Notes:
Instead of all the spices, you can use 1 teaspoon of pumpkin spice.
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