Creamy Pumpkin Pie
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Creamy Pumpkin Pie
I created this pie recipe to not only be memorable but to prevent many of those pesky problems that many people have when making pumpkin pie. Not only have I tested and tweaked it in my home kitchen, but professionally as well. So I feel confident in sharing this recipe with you.
Creamy texture: Baked at a low temperature so the pie sets up gently like a custard; 300° F (149° C) is best.
Balanced spice flavor: I make my own Pumpkin Pie Spice Blend, which is well-balanced for flavor. Recipe below.
Visually appealing: You can achieve an attention grabbing pie with this recipe: a smooth top and golden-brown crust.
No cracks: In addition to the low baking temperature, I also cut down on baking time by using a warm filling in a hot crust.
No soggy bottom crust: I blind bake (meaning bake without a filling) first, before baking the pie.
No over browned crust: Keep the crimp covered with foil during the blind baking. Cover pie toward end of baking with a foil tent if crust getting too dark.
How to Make
Pumpkin Pie Spice Blend
20 grams Viet Nam cinnamon
24 grams Korintje cinnamon
16 grams ground ginger
10 grams freshly grated nutmeg
12 grams mace
12 grams ground allspice
6 grams ground cloves
1. Scale spices into a bowl. Whisk to blend.
2. Pass through a sieve to remove any lumps.
3. Keep in airtight jar.
4. If making a large quantity, keep half of it in the freezer until needed.
5. Yield: 100 grams (About 16 Tablespoons)
6. Note: 1 Tablespoon of this blend = 6 grams
This is a plated dessert version of Creamy Pumpkin Pie that I created for the restaurant
where I worked. Here are the links to recipes for the optional garnishes that you
see in the photo:
Pie Dough Cookies (See My Trusty Pie Dough Recipe)
|Creamy Pumpkin Pie|| |
TIP: BAKE PIE THE DAY BEFORE YOU PLAN TO SERVE IT. A cold pie is much easier to cut into clean wedges.
- YIELD: ONE 9" PIE - 2 lb. 6 oz. FILLING
- 8 SERVINGS
- PIE CRUST:
- 1 9-inch blind-baked pie crust, hot out of the oven
- Use My Trusty Pie Dough recipe
- PIE FILLING:
- 150 grams whole eggs (3 large)
- 20 grams egg yolk (1 large)
- 425 grams Libby's solid-pack pumpkin - One -15 ounce (425g) can
- Use 5g Pumpkin Pie Spice Blend (Scant 1 Tablespoon)
- or the following individual spices:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground mace
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 200 grams sugar (1 cup)
- 180 grams half & half cream (3/4 cup)
- 60 grams evaporated milk (1/4 cup)
- 60 grams heavy cream (1/4 cup)
- 1100 grams = Total 39 ounces (2 lb. 7 oz.)
- TO MIX FILLING: Beat the eggs and yolks in a large stainless steel bowl. Stir in the pumpkin until well combined. Place the spices and salt in a separate medium bowl. Add the sugar and whisk well to blend. Whisk the dry ingredients into the wet ingredients. Add the half & half and evaporated milk and mix well. Gently swirl in the heavy cream until it is completely incorporated.
- IMPORTANT STEPS TO CUT DOWN ON BAKING TIME: Warm the filling in the bowl set over simmering water to 130° F (54° C), just warm to the touch. Stir often to prevent eggs from cooking. Pour warm filling into the hot pie crust..
- TO BAKE: Bake in a 300° F (149° C) oven just until pie is barely set in the center, 1 hour - 1 hour 15 minutes. After 30 minutes of baking, carefully rotate the pan for even baking. If, at any point, the crust is getting too dark, cover with a foil tent, making sure it doesn't touch the filling.
- LET PIE COOL to room temperature, then refrigerate overnight.
- CUT PIE into 8 wedges and serve.