Pumpkin Pie

pumpkin-pie

It’s hard to imagine the fall season now that I am living in the sunny state of Florida where is feels like summer pretty much all year round!

But it is even harder to imagine the fall season without making a Pumpkin Pie!

So I will struggle through and make this pie….

LOL Who I am kidding!?

Struggle? This pie was gone in less than 2 days! (between 4 people!)

I will say one thing and one thing only; This pie was originally named “World’s Best Pumpkin Pie” because I have never met another recipe that can compare to this one.

Try it for yourself, I have a feeling you will agree!

Happy Autumn!


5.0 from 3 reviews
Pumpkin Pie
 
Prepare aPie Shell in advance and leave in the freezer until just before you prepare the pumpkin pie recipe
Preheat oven to 350°f
I'm not sure I mentioned the heavy cream in the video? You can use all milk if you do not want to add the cream
For the brandy lovers like me, add 2 tablespoons
Author:
Serves: 1- 9" PIe
Ingredients
  • ½ RecipePie Dough
  • Solid Pumpkin Pack 1¼ cup (364g)
  • Eggs Large 3(150g)
  • Granulated Sugar ⅓ cup (67g)
  • Real Maple Syrup 3 Tablespoons (42g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt pinch
  • Ground Cinnamon 1 teaspoon (2g)
  • Ground Cloves ¼ teaspoon
  • Ground Ginger ½ teaspoon
  • Fresh Grated Nutmeg ¼ nutmeg (or ⅛th teaspoon)
  • Whole Milk ½ cup (120ml)
  • Heavy Cream ¼ cup (60g)
  • Sweetened Condensed Milk ½ cup (156g)
Instructions
  1. Combine all of the Pumpkin Pie ingredients together in a large mixing bowl and whisk until smooth.
  2. Pour into your prepared pie shell.
  3. Bake for approximately 45 - 60 minutes or until it is done.
Notes
Pumpkin Pie can be eaten warm or cold. It is purely preference.


Store in the refrigerator for up to 1 week.


You may freeze a pumpkin pie, but as in all custards when frozen they have a tendency to seep water when thawed, so it will never be the same as when served fresh.
 

 

 

 

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49 Comments

  1. Good morning,
    Since I’m living in the Netherlands, I can’t find any solid pumpkin packs. Is it possible to make a butternut squash puree from scratch for this pie? Do you know what spices or ingredients I need to add to get the same taste as your solid pumpkin pack?
    I like pumpkins but I have never eaten a pumpkin pie.
    Seeing you eating, it makes me want to eat it too 😀
    Love your recipes!

    1. Hoi Angelique,
      De solid pumpkin pack is volgens mij gewoon puur pompoen. De kruiden voegt ze erbij in het recept. Denk ook niet pompoen in blik te krijgen hier op Curacao, maar het zou best kunnen, al zitten de schappen vol met verse pompoen. Ik ga zelf ook gewoon verse pompoen steamen (vergeef mijn nederlands, ik kom effe niet op het juiste word) en dat prakken en proppen in 1.25 cup …ook nooit pumpkin pie gegeten, wel pampoen taart en pannekoeken. Lokale lekkernijen
      🙂

  2. Hi Gretchen it is always a pleasure to read your emails here in the UK and to thank you for always going that extra mile to explain things. I love your recipes!

  3. Love this recipe! sooo reminds me of my Moms recipe which had whipping cream in it. It just gives the pie a rich, creamy flavor and texture that makes them say, “may I have another piece, please.” Thanks for the wonderful memories, Gretchen! Love your site and recipes!

  4. Hi Gretchen, wishing you a wonderful week.
    I watched the video and you used three eggs. The recipe calls for 2 ……which one should it be? 2 or 3? With 3 you get a more dense moist pie? or that does not matter?

    greetings,

    Sunita

  5. Thank you for the recipe. This will be my first pumpkin pie to make from scratch! Question: if you add the liquor, what would be the measurement?

    1. For this recipe use 1/3 of evaporated milk and 2/3 of a cup of granulated sugar. Heat the evaporated milk and sugar together over medium heat until the sugar is dissolved completely.

  6. Hey Gretchen, I was wondering if you ever tried to make a pumpkin pie from an actual pumpkin? I’m curious how to start from the pumpkin and what all from the pumpkin I would need to make a homemade pumpkin pie.

  7. Hi Gretchen! You have the spices broken down if I were to use your Pumpkin Pie Spice. Instead of each individually measured out how much would I add of the Pumpkin Pie Spice?

      1. Thank you, one more question. In the video I see you pour vanilla in the mix but it’s not in the ingredients. Can you tell us about how much you put in? Thanks again!

  8. Hi Gretchen,
    Since i found your channel I am fascinated with it!, thank you for share all your recipes.
    A simple question, how i can replace the maple syrup ? Is possible with honey?or pls suggest me some instead.

    Greetings.

  9. Last years recipe for pumpkin pie had two eggs and now it is three. Does this make a difference? Also some heavy cream replacing some of the milk. Last year my son declared my pumpkin pie with your recipe the best he had ever eaten. He gets more pumpkin pie than the usual as his birthday frequently is on Thanksgiving and he does not want a cake. We’ll see what he says about the newer version of ingredients and its taste and texture. The pies are cooling now.

    Janis

  10. Broke with the Libby’s recipe this Thanksgiving for the first time to make your version of pumpkin pie. No surprise–HUGE hit with everyone! Didn’t have any brandy in the house, though. Will have to try that next time! Thanks for this tasty recipe!

  11. Hi Gretchen!

    Thank you so much for this amazing recipe! This is the second Thanksgiving in a row that I’m making this pumpkin pie, and it’s really a HUGE hit. I accidentally served it warm (whoops!) but it was still amazing. I actually mixed the filling ahead of time to let the spices incorporate. Also, since I didn’t have cloves, I just added allspice instead. I used your sugar cookie recipe for the crust, and I also made a separate batch with maple syrup and spices and cut out maple leaves for the top of the pie out of that.

    Here is a picture I took of the pie:
    https://photos.google.com/photo/AF1QipMiaBxl2PjgZ6vBAW6sHawjpNPohFJqe2MIBS1c

    By the way, the whole kitchen smells like pate aux choux right now because I’m making eclairs using your recipe! I know, I’m crazy. I just finished the Thanksgiving cooking and now I’m on to another huge building on recipes! But I really couldn’t wait until next weekend to try the eclairs. I’ll make sure to let you know what I think when I try them, but right now they’re puffing up really nicely in the oven.

    Thanks again for your fabulous recipes!

  12. Another fabulous recipe!! Thank you! I noticed in the video you added vanilla extract, but I did not see that listed in the ingredients list. I added a little bit anyway, and the pie turned out fantastic!

  13. Hi Gretchen, looking for a sweet potato pie recipe. Do you have one or can I use sweet potato instead of pumpkin with the pumpkin pie recipe? Thanks

  14. Hi Gretchen!
    My nephew is gluten and nut free. I thought I’d try a Cheerios crust with your awesome pumpkin pie (that I make all the time!) Any thoughts or suggestions?
    Thanks!
    Kim

  15. OMG! Gretchen – your recipe for Pumpkin Pie is unbelievable-just made it for Thanksgiving-it tastes amazing-my family and friends we’re asking for the recipe !!! Thank you soooo much!

  16. You are my hero! You have reinvented yourself so many times and been through so much. I really wish you the best, you deserve it.
    PS You’ll always be the Crumb Boss to me

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