Best 2 Americas Test Kitchen Best Pumpkin Pie Recipes

Searching for the best pumpkin pie recipe? Look no further! Our article presents a comprehensive guide to help you prepare a delectable and memorable pumpkin pie. With meticulous recipe testing and expert guidance, we've compiled a collection of top-rated pumpkin pie recipes from the renowned culinary experts at America's Test Kitchen. Whether you prefer a classic pumpkin pie with a creamy filling and flaky crust or a modern twist with unique flavor combinations, our recommendations will provide you with the inspiration and instructions you need to create an unforgettable pumpkin pie. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will satisfy your taste buds and impress your loved ones.

Here are our top 2 tried and tested recipes!

AMERICA'S TEST KITCHEN - BEST PUMPKIN PIE

AMERICA'S TEST KITCHEN - BEST PUMPKIN PIE image

Categories Dessert Bake Thanksgiving Squash

Yield 8 slices

Number Of Ingredients 13

Ingredients

Crust
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
1/4 cup vegetable shortening , cold, cut into two pieces
2 tablespoons vodka , cold (see note)
2 tablespoons cold water
For the Crust
Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Steps:

Filling 1 cup heavy cream 1 cup whole milk 3 large eggs plus 2 large yolks 1 teaspoon vanilla extract 1 (15-ounce) can pumpkin puree 1 cup drained candied yams from 15-ounce can (see note) 3/4 cup sugar 1/4 cup maple syrup 2 teaspoons grated fresh ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon table salt For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes. 7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

AMERICA'S TEST KITCHEN PUMPKIN PIE

AMERICA'S TEST KITCHEN PUMPKIN PIE image

Categories Nutmeg

Yield 1 pie

Number Of Ingredients 21

Ingredients

Crust
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
1/4 cup vegetable shortening , cold, cut into two pieces
2 tablespoons vodka , cold (see note)
2 tablespoons cold water
Filling
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (see note)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt

Steps:

6. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes. 7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours.

Tips:

For the smoothest filling, use fresh pumpkin puree. You can make your own by roasting and pureeing a sugar pumpkin, or you can use canned pumpkin puree.
Don't overmix the pie dough. Overmixing will make the dough tough.
Chill the pie dough before rolling it out. This will help prevent the dough from shrinking in the oven.
Use a sharp knife to trim the edges of the pie dough. This will help create a clean, even edge.
Don't overfill the pie crust. Overfilling can cause the pie to crack or spill over.
Bake the pie in a preheated oven. This will help ensure that the pie cooks evenly.
Let the pie cool completely before serving. This will help the filling set and prevent it from running.

Conclusion:

This pumpkin pie recipe from America's Test Kitchen is a classic for a reason. It's easy to make, and it always turns out perfectly. The filling is smooth and creamy, with just the right amount of sweetness and spice. The crust is flaky and buttery, and it holds the filling perfectly. Whether you're making it for Thanksgiving dinner or just because you have a craving for pumpkin pie, this recipe is sure to please.