Best 7 No Fail Pumpkin Pie Recipes
Pumpkin pie is a classic fall dessert that is enjoyed by people of all ages. With its creamy texture, sweet pumpkin flavor, and flaky crust, it's the perfect way to celebrate the season. However, baking a pumpkin pie can be daunting, especially if you're a beginner. The good news is that there are plenty of recipes out there that are guaranteed to produce a delicious and beautiful pie. Whether you're looking for a traditional recipe or something a little more creative, you're sure to find the perfect one for your needs.
Here are our top 7 tried and tested recipes!
PUMPKIN PIE RECIPE
The Best Pumpkin Pie Recipe has been tried and tested over and over again, with zero cracking! It's homemade, easy to make and so flavorful!
Provided by Lauren Brennan
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg and salt together until uniform in color and smooth. Pour pumpkin mixture into unbaked pie shell and spread evenly.
- Bake 40-45 minutes until the center is set. Remove from oven and cool completely.
- Refrigerate until ready to serve.
- Cut into slices, top with cream and serve!
Nutrition Facts : Calories 276 kcal, Carbohydrate 42 g, Protein 6 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 153 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 5 g, ServingSize 1 serving
CLASSIC PUMPKIN PIE RECIPE
How to make a classic pumpkin pie with a creamy center, no cracks, and a crispy crust.
Provided by Elizabeth Marek
Categories Dessert
Time 2h
Number Of Ingredients 16
Steps:
- Preheat your oven to 375ºF
Nutrition Facts : ServingSize 0.08 g, Calories 1176 kcal, Carbohydrate 238 g, Protein 36 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 1713 mg, Fiber 8 g, Sugar 1 g
NO-FAULT PUMPKIN PIE
From the Moosewood Cookbook with no variation. Our family has a controversy about 'pumpkin' pie vs. 'punkin' pie. This recipe comes closest to the PUNKIN pie my father remembers from childhood. I imagine it's the hint of molasses that makes the difference.
Provided by ccferne
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix in order given.
- Pour into whole wheat pie shell and bake 10 minutes at 450, then 40 minutes at 350, or till set.
- Variation: for a delicious pmpkin pudding, omit pie shell. Bake filling in buttered baking dish and serve with vanilla ice cream or heavy cream.
Nutrition Facts : Calories 219.8, Fat 5.8, SaturatedFat 2.8, Cholesterol 118.1, Sodium 374.8, Carbohydrate 38.2, Fiber 0.8, Sugar 29.7, Protein 6.6
NO FAIL HOMEMADE PUMPKIN PIE
This is a classic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We'd stay away from increasing the cloves, a 1/4-teaspoon should suffice).
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 1h30m
Yield Makes 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
- Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
- Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
- Heat oven to 425 degrees F.
- Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
- Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
- Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.
Nutrition Facts : ServingSize 1 slice (1/8th of pie), Calories 365, Protein 6 g, Carbohydrate 38 g, Fiber 2 g, Sugar 21 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 131 mg
NO BAKE PUMPKIN PIE I
This is a delicious no bake pie with a graham cracker crust.
Provided by Cathy
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
- Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 50.9 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 525.8 mg, Sugar 40 g
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
NO-CRUST PUMPKIN PIE
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 211 calories, Fat 4g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 49mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting a pumpkin and then pureeing it, or you can buy it canned.
- Be sure to measure your ingredients carefully. Baking is a science, and too much or too little of an ingredient can throw off the whole recipe.
- Don't overmix the batter. Overmixing can make the pie tough.
- Bake the pie until a toothpick inserted into the center comes out clean. This usually takes about 45-50 minutes.
- Let the pie cool completely before serving. This will help the filling to set.
Conclusion:
Pumpkin pie is a classic fall dessert that is easy to make and always a hit. With its creamy, flavorful filling and flaky crust, it's the perfect way to end a Thanksgiving meal or any other special occasion. So next time you're looking for a delicious and festive dessert, give pumpkin pie a try!
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