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We made it for Thanksgiving and everyone agreed it was the best pumpkin pie we’ve ever had. Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. B+. Yes, this is the best pumpkin pie I have made. No problem though as whipped cream covered it when served. It sounds like you didn’t have enough water in the dough — in my experience, you always need at least 3-4 tablespoons. I am not a baker but I followed it exactly. Will make this over and over again.
(1.5 cups). I didn’t have a food processor so I tried to use a hand blender. It looked a bit more rustic than your picture but it tasted so much better than buying a store bought crust. Hi Robin, It’s perfectly fine to use a pre-made crust; just be sure to follow the directions on the package for blind baking, as the cook time will be less. Hi Kathleen, I think this will likely make two 5-inch pies. If I could rate this a million stars, I would!!! I have a question – does the pie crust come out overdone? Sure Allyson, It will taste slightly different than using the individual spices, but you can get away with it.
Delish – Dad says best pumpkin pie ever! I followed the recipe exactly but my dough did not come out crumbly. In a large mixing bowl, whisk together the sugars, flour, salt, and spices. Made this pie last night. Served it on Thanksgiving to my family. Happy early Thanksgiving. The two of them said unequivocally, this was the absolute best pumpkin pie they’d ever eaten. You may want to check your oven temp. Thank you Jenn…for helping me make my first pumpkin pie.
You have a new follower now and he is maybe your youngest!?
It’s bizarre, I know. Thanks! I find it mediocre, with an emphasis on appearance over flavor. I have never made pumpkin pie before and was a bit nervous seeing all the options out there. Thank you so much for brightening my day with this amazing dessert! I’m used to baking with weight measurement as baking is a much more exact science that cooking. I made this recipe and another one for a side by side taste test. Thank you! The package says for a 1 crust pie, such as pumpkin, to NOT prick the bottom and sides; to bake as directed in the recipe. I made your recipe last weekend as a trial before his birthday and he absolutely loved it as did I and the rest of the family too. I’d like to make the filling sugar free for my diabetic guests. Thank you so much! Two hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack. Do not leave out the pepper – that little bit of heat (it’s just a little bit) is perfect. This pie recipie was pretty easy to do. I’ve been making pumpkin pies for 30+ years always playing around with recipes to get the perfect one.
AMAZING! Jennie. Remove the foil but don't throw it away; you may need it again. I love the addition of the pepper, which adds a subtle flavour and isn’t too overpowering.
Would you recommend doing this? Don’t change a thing.
Also I do not have a food processor, and generally make my crust with a cutter or in the vitamix. (Pi*radius^2) Double the ingredients!
Thank you – thank you – thank you Jenn for this fabulous pie recipe!!! So flaky and crispy, not soggy at all! I have not made this pie yet, but I would leave out the black pepper. Just put this pie in the oven and have to say the filling tastes amazing!
And the crust is excellent. Fold the dough under itself along the rim, building it up. This will be my new go-to recipe!
Some friends wanted to know how big the pie pumpkin was that I used! Serve pie with. First, the crust. If I were going to make a spicier pumpkin pie, I’d use the measurements in this recipe and multiply by 1.5. If you replace light cream for carnations milk in a punpkin pie, you get a better flavor. That will be fun. Will make again. I used this filling recipe and it’s the BOMB! Thank you for another amazing recipe!
. Please let me know by leaving a review below. I baked the pie at 325 for 90 minutes and (I did put foil on the crust–turned out so perfect!) The bake time is about 55-60 minutes.
First, there’s the type of pan you use: ceramic, glass and metal all behave differently. Should I adjust the sugar if I go with the squash? . I made 2 of these pumpkin pies for Thanksgiving, and the name is very fitting. I have made probably 100 pies this was the best I have ever made . This recipe is a game changer! If so how much pumpkin pie spice can I use in place of the other spices? This pumpkin pie recipe is the best ever! salt per stick, so you can reduce the salt in the recipe as needed. My fiancée also thinks I’m nuts for making pumpkin pie in March, & July. Lol “My usual one is better, I promise!”. Because I have made several of them and I had to cut down by half them to not have leftover filling.
I gave permission to “taste” it while it was still warm. Made this today and it turned out great, I did use pre made crust as I had one in the freezer, the filling was delicious as written and was nice a firm when cooked and cut. Thanks Jenn. It makes the pie a bit sweeter but it still turns out great. Perfect recipe! Thank you . This looks delicious! If I omit the 2 tbs of flour (my brother can’t have the gluten) is a substitute necessary for the pie not to crack?
This is my first attempt at making pie. Happy Thanksgiving! It was truly the best pumpkin pie I have ever had and my son said it was “FIRE”. Thank you.
I love your recipes; everything I have tried so far has been great. Hi Katherine, you can use a regular pie plate for this — you will just have some leftover filling and crust. For best flavor, cover and refrigerate the filling overnight before baking. Did you by chance use fresh pumpkin instead of canned? The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.
As someone who has never baked one before, I was nervous about having it crack or not set up right, but it was perfect. The changes I made: Using a combination of 1/2 whipping cream and 1/2 milk instead of evaporated milk, only because I didn’t read the recipe close enough before I went shopping; and using 1/4tsp nutmeg instead of a 1/2 tsp (I don’t like nutmeg very much) and subbing it out for 1/4tsp allspice. I would still add the black pepper in addition to the pumpkin pie spice. The temperature should be reduced to 325°F for when you bake it with the filling.
This field is for validation purposes and should be left unchanged. Is there a dairy free option that I can exchange the evaporated milk for? The filling itself tasted OK, although we (wife and I) both noted that it tasted more like milk than pumpkin. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! , Hi Sue, Could be, or your oven could be running a little hot. Did you know that testing the perfect pumpkin pie recipe is a lot more challenging than one would assume!? The pie did not set after 60 minutes , I had to bake my pie an additional 45 minutes. Not sure how much of a difference that made, but the whole thing turned out absolutely scrumptious. how would cooking times change for a 5 inch pie? This definitely is the Perfect Pumpkin Pie!
Should I follow the directions as indicated on the frozen pie crust or should I still blind bake the crust? We shall see! And thanks for all the wonderful and new go-to recipes.
This was my first try at a pumpkin pie and it turned out amazing!! After having such great success with your recipes, your site is my go-to for any recipe! My glass pie dishes are 9.5″. Cool the pie on a rack (leave it on the baking sheet) to room temperature, a few hours. Enjoy! Hi Allie, Yes, it’s fine to sub butter in for the Cricso, but the dough won’t hold its shape as well when baked — you’ll lose those crimped edges. Use a piece of foil that will cover the pie pan from underneath the bottom, up and over. I’m sorry you had trouble with the crust, Brian.
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