Best 2 Signature Pumpkin Pie Recipes

Pumpkin pie, a classic fall dessert, is a staple of Thanksgiving dinner tables across the United States. With its creamy, custard-like filling and flaky, buttery crust, it's a dish that is both delicious and comforting. But with so many different recipes out there, it can be difficult to know which one to choose. This article will help you find the best recipe for your signature pumpkin pie, whether you're looking for a traditional take on the classic or something with a modern twist. We'll discuss the key ingredients to look for, the different types of crusts you can use, and some tips for making sure your pie turns out perfectly every time.

Let's cook with our recipes!

SIGNATURE PUMPKIN PIE

Signature Pumpkin Pie image

The reviews are in -- everyone is raving about this fabulously easy pumpkin pie. Make the pie even more festive by serving it with Vanilla Whipped Cream.

Provided by McCormick Kitchens

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 frozen unbaked deep dish pie shell (9-inch)
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 eggs
1 tablespoon McCormick® Pumpkin Pie Spice

Steps:

Preheat oven to 425°F. Place pie crust on large foil-lined baking sheet.
Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Nutrition Facts : Calories 288.8, Fat 11.1, SaturatedFat 4.9, Cholesterol 63.4, Sodium 171.2, Carbohydrate 41.4, Fiber 0.9, Sugar 28.6, Protein 7.3

TRADITIONAL PUMPKIN PIE

Traditional Pumpkin Pie image

Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie-otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 2 pies (8 servings each).

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water
FILLING:
6 large eggs, room temperature
1 can (29 ounces) solid-pack pumpkin
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon each ground cloves, nutmeg and ginger
2 cups evaporated milk
DECORATIONS (OPTIONAL):
Dough for single-crust pie
1 large egg, beaten

Steps:

Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.

Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 326mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

Choose the right pumpkin. Sugar pumpkins are the best for pies because they have a sweet, dense flesh. Avoid using field pumpkins, which are large and watery.
Roast the pumpkin before using it. Roasting the pumpkin intensifies its flavor and makes it easier to puree.
Don't overmix the filling. Overmixing the filling will make the pie tough. Stir just until the ingredients are combined.
Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust and prevent the filling from curdling.
Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. With a few simple tips, you can make the perfect pumpkin pie every time. So grab a pumpkin and get baking!