Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pumpkin Pie Recipe
A traditional Pumpkin Pie with a smooth, completely set filling, excellent quantity of spicing, not too candy and a bronzed floor that’s crack free! Easy to make, it’s excellent in each means. Use a selfmade pie crust or retailer purchased for ease, contemporary or canned pumpkin!
Pumpkin Pie
For a recipe that’s really extremely easy to make, perfecting The Pumpkin Pie was irritatingly troublesome – therefore why it’s taken me till 5 years to share it.
Not sufficient spicing, bizarre mix of spicing, too candy, not candy sufficient, disagreeable “curdled” filling, extreme cracks, overcooked, undercooked. I really feel like I’ve battled each potential variation of pumpkin pie to substantiate that that is The One.
It’s primarily based on the filling recipe from Smitten Kitchen albeit I tweaked the spices (I discovered them too delicate) and lowered the oven temperature as a result of I found by trial and error that that is the best path to keep away from cracks on the floor of my Pumpkin Pie.
Isn’t she a magnificence? There are the teeniest of cracks on the perimeters, and honestly I might’ve simply photoshopped them out (and I guess some meals magazines DO!!). However there isn’t a want – she’s fairly close to to perfection!
What you want for Pumpkin Pie Filling
Right here’s what you want for the filling:
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Pumpkin puree – canned or selfmade (see beneath). If utilizing canned, be sure to use pure pumpkin, not pre spiced pumpkin pie filling;
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Selfmade Pumpkin Pie Spices – cinnamon, ginger, cloves and nutmeg; and
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Sugar, cream and eggs.
Selfmade Pumpkin Puree for Pumpkin Pie
After a lot trial and error, I’ve discovered that one of the simplest ways to make pumpkin puree for pumpkin pie is to steam pumpkin items then go by way of a sieve. Boiled pumpkin is simply too watery. Roasted pumpkin, albeit arguably the “greatest” pumpkin flavour, dries out an excessive amount of so as soon as mashed, it’s too thick which ends up in a pie filling that’s not as smooth accurately.
Steamed, mashed or pureed in a meals processor, then handed by way of a sieve yields pumpkin puree that’s, for my part, just about equivalent to canned pumpkin.
Pumpkin Pie Crust
Purchase it or make your individual. Although personally, I feel when you uncover that it takes 1 minute to make a Pie Crust together with your meals processor, it’s possible you’ll by no means purchase one once more!
The best way to make Pumpkin Pie
99% of Pumpkin Pie recipes on the market are so simple as dump-and-mix. I credit score Smitten Kitchen for main me to the Cooks’ Illustrated methodology to gently cook dinner the pumpkin and spices only for simply 5 minutes to take away a little bit of the surplus water within the pumpkin (canned OR contemporary) to make sure the pie crust base doesn’t go soggy and let the spices bloom for improved filling texture and superior flavour.
As soon as that’s finished, it does turn into a dump and blend job!
The best way to keep away from cracked surfaces on Pumpkin Pie
This can be a drawback I saved operating into. They had been by no means extreme, and when the pie was cooling it at all times deflated a bit so the cracks would largely “self heal”.
However it aggravated me sufficient to stick with making an attempt to resolve the issue of cracked Pumpkin Pie, and right here’s how I resolved it:
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Don’t overbeat the eggs – When you add the eggs, don’t whisk to loss of life as a result of it creates air pockets within the filling which = cracked floor.
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Add eggs final, one after the other – I believed whisking eggs first would cut back air pockets however in actual fact, it created extra and made the cracks worse!
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BANG the bowl earlier than pouring into the pie crust – it will make bubbles rise and pop on the floor (bonus: it’s tremendous enjoyable 😂)
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LOWER oven temp – baking temperatures fluctuate wildly from recipe to recipe. For me, I discovered that through the use of a decrease temperature, the filling units extra slowly and avoids cracks. Whereas at a lot increased temperatures (200°C/390°F and above), the filling would puff up early on within the bake time, inflicting cracks. (Bonus: Decrease temp = extra even golden pie crust color).
And that, my pals, concludes The Pumpkin Pie Venture as soon as and for all. I’m so pleased with it, it’s all my Pumpkin Pie desires come true.
Serving with a beneficiant dollop of cream isn’t an possibility, it’s important! The additional texture, that additional hit of creaminess…. it’s the proper completion. – Johnsat x
Watch how one can make it
Ingredients
- 1 homemade pie crust OR
- 1 9"/22.5cm store bought crust
- 1 3/4 cups pumpkin puree , from 15 oz/425g can or homemade puree (Note 1)
- 2/3 cup (145g) sugar, white/granulated
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- Pinch of nutmeg
- 1 1/3 cups (330 ml) cream, heavy / thickened (cold)
- 3 eggs
Instructions
- If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.
- If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).
- Preheat oven to 170°C / 335°F (150°C fan).
- Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for 5 minutes (this removes excess moisture and lets spices bloom).
- Remove from stove and scrape into a bowl. Add cream, whisk.
- Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.
- Pour into Pie Crust, transfer to oven.
- Bake 45 – 55 minutes or until the centre is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking). (Note 2)
- Cool completely for 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!
Notes
1. Pumpkin
use pure canned pumpkin, not pumpkin pie filling
measure this using cups as the density and therefore weight of pumpkin does differ between canned and fresh homemade. Volume is relevant here, not weight.
Homemade pumpkin puree – use a 1 kg / 2 lb sugar pumpkin or butternut squash (weight with skin and seeds). Peel and remove seeds, cut into 2.5cm/1″ pieces then steam until very very tender (I microwave steam 10 minutes). Mash then pass through sieve (use a tablespoon and mix vigorously then rubber spatular to scrape from underside, you’ll figure out method that works best for you). Measure out 1 3/4 cups, place in bowl, leave for 10 minutes. If water pools around edges on surface, place paper towel across surface to absorb, then proceed with recipe (ie cooking on stove)
2. Baking time – If you see slight cracks around the edges of the surface, that’s a good sign that it’s either ready or very near ready. Because this has eggs in it, you will get minor cracks around the edges but once it cools and sinks, these minor cracks kind of self-heal. See photos in post – pure and not photoshopped!
3. Cup measures between the US and most of the rest of the world do differ a bit but for this recipe, I found that it’s not enough to affect the outcome of the recipe.
4. Storage – beyond about 6 hours after cooling, keep in the fridge for up to 3 days (overnight ideal, thereafter crust starts to lose quality).
Did You Make This Recipe?
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