Pumpkin Pie

If you’re thinking about making pumpkin pie for Thanksgiving this year, I have a recipe for you that’s simple but decadent. With a few of my favorite tricks, you can produce the silkiest pumpkin pie ever with ridiculously bold flavors. This pumpkin pie recipe is so much better than store-bought! P.S. I even convinced Beth that the extra steps I take are worth it, and you know how no-nonsense she is!

How to Keep Pie Crust From Getting Soggy

Loads of folks will tell you that you must blind-bake or pre-bake your pie crust so it stays crispy when filling it with pumpkin puree. Feel free to do that if you wish, but I never do, and as you can see from the picture of the crispy, golden, flaky bottom crust above, I get great results.

My trick is to place a rack on the lowest part of the oven. Then I put a sheet pan on the rack and place a cast iron pan in it, bottom side up. (If your cast iron pan does not lay flat, just bake the pie in the pan.) I preheat for an hour. The bottom heating element supercharges the cast iron pan, which holds on to heat like you did your first hundred-dollar bill. Then I bake the pie on top of the over-turned cast iron. That heat focuses on the bottom of the pie, creating the crispiest of crusts. In addition, the sheet pan will collect any run-off juices so the oven doesn’t start to smoke.

How to Serve Pumpkin Pie

Pumpkin pie can be served at room temperature or chilled, it’s simply a matter of personal preference. Just make sure not to leave the pumpkin pie at room temperature for more than two hours as the egg and dairy-rich custard can become a food safety hazard. Pumpkin pie is often served with a dollop of fresh whipped cream on top, which provides the perfect airy contrast to the rich pumpkin custard.

How to Store Pumpkin Pie

Because pumpkin pie contains a large amount of eggs and dairy, it does need to be refrigerated. Be sure to let the pie cool and set at room temperature for about an hour (no longer than two hours) before transferring to the refrigerator. This will prevent condensation and preserve the texture of the pie. The pie will stay good in the refrigerator for three to four days.

How to Make Pumpkin Pie Ahead of Time

Pumpkin pie is a great candidate for preparing in the days before Thanksgiving. You can make it a day or two ahead of time and keep it refrigerated until the big day. It can be served chilled or you can allow it to warm slightly at room temperature for about an hour (no longer than two hours) before serving.

Pumpkin pie can also be frozen! After baking the pumpkin pie, let it cool at room temperature for an hour, then transfer to the refrigerator to chill completely. Once chilled, wrap the pie in several layers of plastic to prevent air exposure and freezer burn, then freeze for up to three months. The pie can be thawed in the refrigerator overnight before serving.

How to Make Pumpkin Pie – Step by Step Photos

Place a rack on the lowest part of your oven. Top it with a sheet pan. Place a cast iron pan, bottom side up, in the sheet pan. Preheat your oven to 400°F. Grease a pie dish with 1/4 tsp butter, dust it with 1/4 tsp flour, and place it in your freezer. Dust your work surface and roll your 1/2 portion of 3-Ingredient Pie Crust into a 9 x 3-inch rectangle about 1 1/2 inches thick. If you are using a store-bought crust, use a single crust, and mash it into a 9×3-inch rectangle.

Place the long side of the rectangle vertically on your work surface. Fold the top short side towards the center of the rectangle so that the short edge touches the center point. Fold the bottom short side over the center so that it touches the outer edge of the top short side. Roll the dough into a 9×3 rectangle and repeat the folding process a second and a third time. Then chill your pie dough.

Set a medium heavy-bottomed pot over medium heat. Add 1 3/4 cups of pumpkin puree, 1/2 cup brown sugar, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 1/2 tsp ground ginger, and 1/2 tsp salt to the pot. 

Stir the puree constantly until it begins to thicken and sputter and becomes glossy. Remove from the heat and cool for about 10 minutes.

Once the filling has cooled, add it to a blender with the 1 cup sour cream and 1/2 cup milk. Process until it has lightened.

Add the 1 tsp vanilla and the 3 large eggs to the blender. Mix until the puree is velvety.

Dust your work surface with flour and roll out the pie dough into a circle that is 16 inches in diameter. Roll the dough circle onto your rolling pin and unfurl it into the greased and floured pie plate. Press the dough into the pie plate. Fold the overhanging edges of the dough under to create a thick lip. Dock the pie crust with a fork by puncturing it about 9 to 10 times. Chill the dough for 10 minutes in the freezer.

Pour the filling into the pie crust. To ensure there are no bubbles in the puree, allow it to settle for a minute, and then gently pick the pie plate about an inch off the counter and drop it. Continue picking it up and dropping it gently until no more air bubbles come to the surface of the puree.

Crimp the edges of the pie. Add the pumpkin pie filling. Lightly brush the edges of the crust with 1 tsp cream.

Place the pie in the preheated 400° oven on top of the overturned cast iron pan—lower the temperature to 350°F. Bake until the outer edges have solidified, but the middle of the pie still has some jiggle, about 50 minutes. Remove the pie from the oven and allow it to cool in a warm spot for at least two hours before serving, so it has time to set. Slice it up, and enjoy!