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Perfect pumpkin pie recipe

Perfect pumpkin pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Pumpkin pie

The classic pumpkin pie. Serve with a dollop of sweetened whipped cream.

190 people made this

IngredientsMakes: 1 23cm round pie

  • 1 egg, lightly beaten
  • 1 tablespoon plain flour
  • 150g caster sugar
  • 1/2 teaspoon salt
  • 375g pumpkin puree
  • 350ml evaporated milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons golden syrup
  • 1 sheet shortcrust pastry

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 230 C / Gas 8.
  2. Line a 23cm round quiche/pie tin, trimming off the edges to make a neat fit. Set aside
  3. Add the sugar gradually to the pumpkin puree. Beat well and stir in the flour, salt and spices. Stir in the golden syrup and beat well. Stir in the egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pastry case.
  4. Bake at 230 C / Gas 8 for 10 minutes then reduce the oven temperature to 170 C / Gas 3 and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.


Pumpkin puree can be purchased online.

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Reviews & ratingsAverage global rating:(210)

Reviews in English (161)

this was the best pumpkin pie I have ever tasted and all of my friends, even those that thought they didn't like pumpkin pie, loved it-21 Nov 2010

good recipe and good use of spices. please note that you will need to leave the pie out to cool for a while before eating-01 Nov 2013

Very nice! Mine came out super sweet and maybe started a little too liquidy so had to bake little longer, but think this was due to the butternut squash I used instead of pumpkin... but must be said the way it caramelised was delish! Also goes down great when hot, so we ate right out of the oven-30 Dec 2016

Recipe Summary

  • All-purpose flour, for surface
  • 1/2 recipe Pate Brisee for Perfect Pumpkin Pie
  • 3 large eggs, plus 1 large egg white, lightly beaten
  • 1 can (15 ounces) pure pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • Coarse salt
  • 1/4 teaspoon freshly grated nutmeg
  • Whipped cream, for serving (optional)

On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.

Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white let cool on a wire rack.

In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.

Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.

Perfect Pumpkin Pie

Serving Size 1 slice, 1/8 of pie
Calories Per Serving 300
Total Fat 11g
Calories From Fat 100g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 65mg
Sodium 430mg
Carbohydrates 45g
Dietary Fiber 2g
Sugar 32g
Protein 7g
Percent Daily Value*: Vitamin A 170%, Calcium 15%, Vitamin C 4%, Iron 8%.


HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.

BAKE 15 minutes. Reduce oven temperature to 350°F bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.

SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350ºF, spread evenly over top. Bake 10 minutes.

STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top. Bake an additional 10 minutes.

CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.


Serving Size 1 slice, 1/8 of pie
Calories Per Serving 300
Total Fat 11g
Calories From Fat 100g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 65mg
Sodium 430mg
Carbohydrates 45g
Dietary Fiber 2g
Sugar 32g
Protein 7g
Percent Daily Value*: Vitamin A 170%, Calcium 15%, Vitamin C 4%, Iron 8%.

Recipe Summary

  • 1 (9 inch) unbaked deep dish pie crust
  • ¾ cup white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F. bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

  • mini fillo shells 9 9
  • egg whites 2 2
  • pumpkin puree 1/4 cup 1/4 cup
  • maple syrup 1 tsp 1 tsp
  • artificial sweetener 1 tsp 1 tsp
  • brown sugar 1 tsp 1 tsp
  • whole grain oat flour 1/2 tbsp 1/2 tbsp
  • vanilla extract 1/2 tsp 1/2 tsp
  • pumpkin pie spice 1/4 tsp plus 1/8 tsp 1/4 tsp plus 1/8 tsp
  • ground cinnamon 1/4 tsp 1/4 tsp
  • baking powder 1/8 tsp 1/8 tsp
  • salt 1 tsp 1 tsp
  • light whipped topping 9 tsp 9 tsp

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3 Easy Steps for a Perfect Pumpkin Pie

The Crust

For this particular recipe, the pie crust is store-bought but you can also use homemade crust or ready-made graham crust.

Also, no need to blind bake the crust in this recipe because the baking process is done by reducing the temperature from 425F to 350F.

Blind baking is pre-baking the crust first separately without the filling .

The Filling

Same with the crust, you can buy the puree in can or you can make your own puree at home.

For an added thickness and texture, you might want to heat up and cool the puree before combining the other ingredients for the filling.

But this is optional. You’ll get a terrific pumpkin pie all the same without heating the puree.

The Baking

When baking the pie, you have to preheat the oven and start off baking at 425 degrees F.

After 15 minutes, reduce the temperature to 350. Why is this so? Reducing the temperature will cook the pie evenly and with less cracking.

How to know if the pie is done baking? You can insert the tip of a knife on the crust and if it comes out moist but clean, it’s good.

The Topping

Top it off with whipped cream and enjoy!

Another best thing about this dessert recipe is you can bake it ahead 2 days before and you can keep the leftovers in the fridge for up to 4 days.

Preparation time for this easy pumpkin pie recipe is 25 minutes.

Cooking time is an hour and 5 minutes.

Once your pie is done cool for 2 hours before serving and this serves 8 slices.

What you need for Pumpkin Pie Filling

Here’s what you need for the filling:

Pumpkin puree – canned or homemade (see below). If using canned, make sure you use pure pumpkin, not pre spiced pumpkin pie filling

Homemade Pumpkin Pie Spices – cinnamon, ginger, cloves and nutmeg and

Homemade Pumpkin Puree for Pumpkin Pie

After much trial and error, I’ve found that the best way to make pumpkin puree for pumpkin pie is to steam pumpkin pieces then pass through a sieve. Boiled pumpkin is too watery. Roasted pumpkin, albeit arguably the “best” pumpkin flavour, dries out too much so once mashed, it’s too thick which results in a pie filling that’s not as soft as it should be.

Steamed, mashed or pureed in a food processor, then passed through a sieve yields pumpkin puree that is, in my opinion, virtually identical to canned pumpkin.


I do take some inspiration from the godfather of modern American cuisine, however – Beard uses a generous slug of Cognac in his recipe. French brandy seems all wrong here though, so I substitute it for golden rum, which works well with the spices, while still allowing the pumpkin to take centre stage. Further than this, I'm wary of messing with another country's classic – but I will include a hint that his slivers of candied ginger are also rather tasty, and a few pecans never went amiss on anything from across the pond.

Perfect Pumpkin Pie

Pumpkin Pie is the quintessential Thanksgiving dessert.

For years, I used the pumpkin pie recipe on the back of the Libby’s can to make my pumpkin pie. It always ended up to be a solid classic pumpkin pie but I was ready to experiment in the pumpkin pie department.

Enter sweetened condensed milk! Does anyone else eat it with a spoon straight out of the can? Beyond good.

This Perfect Pumpkin Pie is super simple to make. It’s literally dump everything in a bowl and stir. It starts with canned pumpkin, sweetened condensed milk, eggs, vanilla, and spices. The sweetened condensed milk makes is perfectly creamy and silky smooth.

Don’t underestimate the power of the pie crust. Homemade pie crust does make a huge difference and people will gravitate to the flaky, buttery crusts every single time. This All Butter Flaky Pie Crust is foolproof. I break down all of the steps to make perfect pie crust every single time.

One thing that deters people from making pie is the crust! The crust is the first thing to brown so I found that pie shields are a must. I taught a pie making class last week and all of the ladies there asked for my recommendations. So here you go! Click here for one of my favorite pie shields.

Another must to make the Perfect Pumpkin Pie is to make handcrafted whipped cream. It’s beyond easy and takes only 2 ingredients. Make sure that your heavy whipping cream is cold as it will whip into soft peaks much easier. A touch of powdered sugar just makes it that much better!

Pumpkin Pie

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half and melted butter, and beat until combined. Finally, add the vanilla, cinnamon and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.


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