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    Classic Pumpkin Pie

    Nov 10, 2020 · 28 Comments

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    Today we’re preparing the dessert that embodies the autumn and winter seasons like no other – Pumpkin Pie. Prepared with homemade pumpkin spice, molasses, fresh orange zesty, and vanilla, today’s pumpkin pie encapsulates the flavors of the season.

    Homemade Crust Tips and Pointers

    • Blind Baking. This does not mean to blindfold yourself before using the oven. This simply means popping the crust in the oven, on its own, for a period of time.
    • Floured Surfaces are So Overrated. But only if you’re replacing them with wax paper. I like to roll my dough onto wax paper so that I can simply lift the wax paper up, flip the crust into the pie dish, and I’m done. No fuss, no sticking.
    • Can I just use store-bought? If you do this, the sun will go dark, trapping us in a nightmare real of eternal, lifeless winter. You don’t want that, do you? Do you?

    Ingredient Notes, Tips, and Substitutions

    • Canned Pumpkin vs Puree vs Fresh vs Pumpkin Pie Filling. Very simply, canned pumpkin is pumpkin and nothing more. It’s intended largely as a stand in for ‘fresh,’ saving you the need of slicing up a pumpkin and then processing it on your own. This is especially useful for ingredients where you don’t want chunks of pumpkin, but rather a smooth, evenly processed ‘filling’ or ‘puree’ – as in something like a pie. Pumpkin puree is precisely the same thing, sans the labeling difference. By contrast, pumpkin pie filling is pureed pumpkin to which things like cinnamon, cloves, nutmeg, and ginger have been added, along with brown sugar, possibly molasses, and possibly white sugar as well.
    • Why Am I Not Using Pumpkin Pie Filling In Today’s Pie? You’ll probably notice I’m using pumpkin puree as opposed to pumpkin pie filling, and that’s because I do ‘not’ want the added ingredients (sugar, brown sugar, cinnamon, etc..) that typify Pumpkin Pie Filling. Instead, I like to be in full control of how I’m flavoring my pie, especially since I make my own pumpkin pie spice.
    • What If I Only Have Pumpkin Pie Filling On Hand? By all means, use it. Today’s pie will taste just fine if made with pumpkin pie filling – although you might want to adjust how you sweeten and season the pie to account for the additional ingredients in the canned filling.
    • Brown Sugar – Tasty, but what is it? There are two types of brown sugar, refined and unrefined. Refined brown sugar is simply white sugar to which molasses has been added. Unrefined brown sugar, as the name implies, undergoes less processing to allow the sugar to retain more of its original, naturally occurring molasses. In other words, the difference between white and brown sugar is the presence of molasses, which gives brown sugar its signature ‘sticky’ texture and caramel-like flavor. Contrary to popular misconception, brown sugar (both kinds) and processed white sugar are almost identical nutritionally. This is the case since virtually all commercially available sugar originates from sugarcane, the juice of which – as the name implies – contains meteoric levels of sugar. For reference, a mere 100 grams of freshly pressed sugarcane juice contains 73 grams of sugar. This juice is then refined and processed to produce molasses, which is then further refined to produce brown sugar, which in turn is then further refined to create white sugar. This refining process does nothing apart from filtering out more and more of the original sugarcane plant to isolate and crystalize the sugar itself.
    • Pumpkin Spice. This little spice mix is simply the flavor of ‘pumpkin pie,’ and has been around for some two centuries as attested to in The Original Boston Cooking-School Cookbook. The star ingredients of this mix are by no means set in stone, and can vary quite widely, but generally include some combination of cinnamon, ginger, cloves, nutmeg, brown sugar, cloves, and allspice.
    • Make Your Own: Seriously, there’s no reason to pay markup on store-bought pumpkin spice when making your own is as simple as combining a few spices, giving them a quick stir, and that’s it. I make mine with cinnamon, ginger, cloves, and nutmeg.
    • Cornstarch. This makes the filling nice and thick, which translates to a ‘plump’ filling after cooking.

    Romancing the Pumpkin – The Truth Behind America’s Unlikely Love Story with the Blandest of Squashes

    When it comes to pumpkins, we’ve all been living a sweet, autumn-themed lie.

    The hard truth is that pumpkins taste nothing like ‘Pumpkin Pie,’ nor do pumpkins taste anything like ‘Pumpkin Spice.’

    In the case of ‘pumpkin pie,’ the pumpkin is merely the ‘vessel’ for the flavors that make the pie enjoyable, providing the ‘body’ of the pie, and an admittedly delectable texture. In the case of ‘pumpkin spice,’ actual ‘pumpkin’ has nothing to do with what you’re tasting – pumpkin spice is made of things like ginger, cinnamon, brown sugar, and sometimes allspice. Pumpkin simply isn’t an ingredient.

    The sad truth is that the flavor of ‘pumpkin’ is the flavor of ‘bland squash.’ Yet, even within the squash family, a group of foods hardly known for its bold or memorable flavors, there are a range of items that are not only ‘more’ flavorful on their own, but that are in fact ‘sweeter’ as well, such as butternut squash, spaghetti squash, and delicata. Yes, within a group of foods that are themselves widely regarded as ‘bland,’ pumpkin is among the blandest.

    In fact, pumpkins are so unpalatable on their own that in colonial times they functioned purely as a ‘food of last resort.’

    Yet, here we are all these centuries later, and pumpkins are to be found everywhere from our holiday dinner tables in the form of pies, cakes, and cookies, to adorning our front porches as decorations. How did this happen?

    Why are we positively spellbound by the one food that our ancestors set aside thinking “If we’re starving, then we’ll eat these…maybe.”

    The answer begins not with pumpkins but with turnips. Since time immemorial, Northern Europeans, especially in the British Isles, have been carving jack-o-lanterns from assorted squash. The Irish were fond of using turnips for this purpose. When the Irish arrived in America, they happened upon pumpkins. Pumpkins were cheap, plentiful (they grow like weeds even in the harshest of climates), and were only rarely used as ‘food’ at the time. Having brought their squash carving tradition with them, it wasn’t long before the Irish realized that pumpkins make far better jack-o-lanterns than turnips, and thus pumpkins entered the American cultural consciousness.

    Pumpkin jack-o-lanterns began popping up all over the place as the Irish spread across the nation, and soon pumpkins became synonymous with autumn.

    Nevertheless, that does leave us with one big question when it comes to ‘pumpkin flavor’ – is our love affair with pumpkins really about the pumpkins themselves, or are we in love with ‘pumpkin spice?’ Almost certainly the latter, but pumpkins – and pumpkin spice – certainly aren’t going anywhere anytime soon.

    More Pumpkin Goodness

    • Homemade Pumpkin Spice. Made from just four simple ingredients, pumpkin spice is one of the easiest things to prepare for yourself, and it goes great in everything from breads to coffee to pancakes.
    • White Chocolate and Pumpkin Bundt. An elegant yet decadent bundt, this cake is a perfect centerpiece for a seasonal dessert spread.
    • Pumpkin Spice Pancakes. My recipe for hardy diner-style pancakes topped with warmed maple syrup and pumpkin spice.
    Print
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    Classic Pumpkin Pie


    ★★★★★

    5 from 19 reviews

    • Author: Living the Gourmet
    • Total Time: 1 hour 30 minutes
    • Yield: 1 pie 1x
    Print Recipe
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    Ingredients

    Units Scale

    FOR THE CRUST:

    • 1/2 cup butter, chilled
    • 2 tablespoons shortening
    • 2 cups AP flour
    • 1 teaspoon salt
    • 2 tablespoons sugar
    • 4-6 tablespoons cold water
    • 1 egg white, beaten (this is for brushing the pie shell after blind baking)

    FOR THE PUMPKIN FILLING:

    • 1 15oz. can pumpkin puree
    • 1 tablespoons orange zest
    • 1 teaspoon vanilla
    • 2 eggs
    • 1 tablespoons cornstarch
    • 1/2 teaspoon salt
    • 2 teaspoons pumpkin pie spice
    • 3/4 cup brown sugar
    • 1 12oz. can evaporated milk

    Instructions

    FOR THE CRUST:

    1. In the bowl of a food processor, pulse butter, shortening, flour, salt, and sugar until it resembles a sandy texture. Add cold water, one tablespoon at a time, until a soft, pliable dough forms.
    2. Turn out on a floured surfaced and shape into a flat disk. Wrap in cling film or wax paper (I prefer wax paper see notes below) and refrigerate for at least 30 minutes or up to overnight.
    3. Preheat oven to 350 degrees F.
    4. On a well-floured surface turn out chilled dough. Roll out to ¼-inch thick. NOTE: I like to roll the dough out over a sheet of wax paper so that I can more easily transfer it to the pie plate.
    5. Fit the crust to a 12-inch pie plate. Trim and crimp the edges. Place a sheet of parchment paper over the pie shell and fill with pie weights or baking beans.
    6. Blind the bake the crust for about 15 minutes or just until slightly golden. Remove the pie weights, and brush the entire crust while hot, with the reserved beaten egg white. This seals the crust so it doesn't get soggy once you add the pumpkin pie filling. Set aside and let cool completely.

    FOR THE PUMPKIN FILLING:

    1. Preheat oven to 325 degrees F.
    2. In a large bowl, whisk together all ingredients for the pumpkin filling until smooth and well incorporated. Pour the filling into the prepared pie shell.
    3. Bake for 1 hour until the center has set. Remove and transfer to a cooling rack. If you are not serving the pie immediately, let it cool completely before storing. To store, gently press clingfilm to the pie and cover completely. This ensure the pie will not weep. Refrigerate until ready to serve, though I do like to take the pie out about 30 minutes before serving to let it get to room temp. You can also warm it for 10 minutes at 200 degree F.
    4. Serve with whipped cream and a sprinkle of cinnamon sugar if desired. Enjoy!

    Notes

    Prep Time does NOT include Inactive Prep Time.

    • Prep Time: 15 minutes
    • Cook Time: 1 hour 15 minutes

    Nutrition

    • Serving Size: 8 pieces of pie

    Did you make this recipe?

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    2

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    Reader Interactions

    Comments

    1. Tara says

      November 11, 2020 at 1:00 am

      Such a beautiful pie! Definitely perfect for the upcoming holiday season. I love the addition of orange zest and vanilla.

      Reply
    2. Kechi says

      November 11, 2020 at 2:04 am

      First of all, I enjoyed reading this blog post; it is very informative. And you are right, "pumpkins taste nothing like ‘Pumpkin Pie."
      I love how you used pumpkin purée instead of pumpkin pie filling! I want to try this recipe, Bookmarked!

      Reply
    3. Heather says

      November 11, 2020 at 2:26 am

      I can't wait to make this. I've been dying to make a homemade pumpkin pie.

      Reply
    4. Genevieve | Fitty Foodlicious says

      November 11, 2020 at 2:56 am

      I adore pumpkin pie and always have! We grow pumpkins on our farm and each year I save some baking pumpkins for myself or the Cinderella pumpkins which make the best filling for pumpkin pie! Each year it's a homemade pumpkin pie. Your version looks delicious and your crust looks perfect!

      Reply
    5. angiesrecipes says

      November 11, 2020 at 3:37 am

      Such an amazing pumpkin pie! I still haven't baked one this year yet...time to start one!!

      Reply
    6. saif says

      November 11, 2020 at 5:37 am

      This pumpkin pie looks delicious. I think I might make one this week. Thanks for the recipe.

      Reply
    7. veenaazmanov says

      November 11, 2020 at 6:22 am

      Delicious crust. Perfect, creamy and a delicious filling. Looks Soft, moist and super tempting delicious.

      Reply
    8. DAVID J MYERS says

      November 11, 2020 at 7:46 pm

      Catherine, This is a great looking pumpkin pie! While pumpkin pie isn't my favorite pie, I do like it and it is a holiday tradition, nay rather a requirement! Stay Safe and Take Care, Big Daddy Dave

      Reply
    9. Gloria says

      November 22, 2021 at 4:20 pm

      I am a pumpkin pie fanatic. I could eat it all year long. Looks delicious.

      ★★★★★

      Reply
    10. Kayla DiMaggio says

      November 23, 2021 at 2:53 pm

      This classic pumpkin pie is beautiful and delicious! So simple and easy to make!

      ★★★★★

      Reply
    11. Veronika Sykorova says

      November 24, 2021 at 5:06 am

      Thank you for the amazing explanation of every step and every ingredient! Making pies makes me nervous but I can't wait to make this pumpkin pie this Thanksgiving!

      ★★★★★

      Reply
    12. Kathryn says

      November 25, 2021 at 3:42 pm

      This is the perfect pumpkin pie recipe! I love all the spice and the flavor is exactly what we were craving. Thank you for this delicious recipe!

      ★★★★★

      Reply
    13. Veronika says

      November 26, 2021 at 6:13 pm

      This is one of the best pumpkin pies I've tried! The flavors are perfectly balanced and I loved the texture!

      ★★★★★

      Reply
    14. Patricia @ Grab a Plate says

      November 26, 2021 at 11:50 pm

      Love that you added orange zest! I need to try your recipe (I've never used cornstarch before, but sounds like a great idea). I have been craving pumpkin pie and bought the ingredients but didn't make it. Glad to have found yours!

      ★★★★★

      Reply
    15. Jenny says

      November 27, 2021 at 3:50 pm

      I had tried making pumpkin pie before, but yours is fantastic! The recipe is excellent and I will make it again for sure. Saving it for my collection.

      ★★★★★

      Reply
    16. Jacqueline Debono says

      November 27, 2021 at 6:10 pm

      I must confess, I've never made pumpkin pie but have always wanted to try it. It looks so good. Here in Italy, pumpkin or squash is used more in savoury recipes like risotto, soup or as a pasta filling. However, there are some varieties that I think are very flavourful like Delica, which is very sweet and delicious just roasted!

      ★★★★★

      Reply
    17. Cathleen says

      November 27, 2021 at 11:25 pm

      Can't go wrong with pumpkin pie!! This is perfect year round, but I am planning on making it for the holidays. Thanks so much for the recipe 🙂

      ★★★★★

      Reply
    18. Lori | The Kitchen Whisperer says

      November 28, 2021 at 1:12 am

      OMG I am LOVING the addition of the orange zest to this! You can't go wrong with a classic pumpkin pie! Give me this, a fork and I'm one happy girl!

      ★★★★★

      Reply
    19. Gloria says

      November 14, 2022 at 4:38 pm

      Pumpkin pie is always a must during the holidays. I am a pumpkin fanatic. I can enjoy this delicious dessert all year long.

      ★★★★★

      Reply
    20. Elaine says

      November 14, 2022 at 5:18 pm

      This pie is as classic as it gets, huh? Love how easy you make the whole process look - definitely a keeper!

      ★★★★★

      Reply
    21. Kathryn says

      November 15, 2022 at 2:12 pm

      This is the best homemade pumpkin pie! I love how easy this pie is and the orange peel makes this pie so flavorful.

      ★★★★★

      Reply
    22. Linda says

      November 15, 2022 at 9:44 pm

      What a beautiful pie! This is close to the way I make mine and I totally agree with the homemade crust as the way to go. I love the bit of zest that you added and it came out perfectly spiced just the way we like it.

      ★★★★★

      Reply
    23. Lauren Michael Harris says

      November 20, 2022 at 1:51 pm

      Everyone needs a classic pumpkin pie recipe in their recipe box and this one is absolutely perfect! I can't wait to make it again on Thanksgiving morning!!

      ★★★★★

      Reply
    24. Lori | The Kitchen Whisperer says

      November 20, 2022 at 11:24 pm

      Oh wow the addition of orange is so different yet awesome! Nothing beats a classic pumpkin pie! Now pass me a slice please!

      ★★★★★

      Reply
    25. Veronika says

      November 21, 2022 at 4:40 am

      Nothing beats homemade crust! I really liked the addition of orange zest in the filling, it added really great flavor to the pie!

      ★★★★★

      Reply
    26. Hayley Dhanecha says

      November 21, 2022 at 9:51 am

      This pie looks amazing!! Can't wait to make for my American friends this thanksgiving party.

      ★★★★★

      Reply
    27. Bernice says

      November 21, 2022 at 4:55 pm

      This post contains so many useful tips and tricks for making the ultimate pumpkin pie. I followed the recipe exactly for this year's Canadian Thanksgiving and mine turned out perfectly. It's a keeper for me.

      ★★★★★

      Reply

    Trackbacks

    1. Baked Apple Cider Donuts - Living The Gourmet says:
      18/11/2020 at 8:07 pm

      […] Pumpkin Pie. Prepared with homemade pumpkin spice, molasses, fresh orange zesty, and vanilla, this pumpkin pie […]

      Reply

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