Pumpkin pie is a classic American dessert that is perfect for autumn gatherings. With its creamy texture, rich pumpkin flavor, and flaky crust, it's a treat that everyone will enjoy. If you're looking for a delicious spiced pumpkin pie recipe, then you've come to the right place. In this article, we'll provide you with the ultimate guide to making a delicious and flavorful spiced pumpkin pie. From gathering the necessary ingredients to following step-by-step instructions, we'll make sure that you have all the information you need to create a perfect pie. So, let's get started on your journey to making the best spiced pumpkin pie!
Check out the recipes below so you can choose the best recipe for yourself!
SPICED PUMPKIN PIE
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts :
MOM'S SPICED PUMPKIN PIE
This is a spicier version of pumpkin pie. This recipe has been in our family for over 50 years and is always much enjoyed at holiday meals. The fresher your spices, the better this will taste! Serve with whipped topping, if desired.
Provided by WHY_ASKE
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
- Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 40.7 g, Cholesterol 60.2 mg, Fat 12.6 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 604.8 mg, Sugar 25.4 g
CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE
Make and share this Captain Morgan's Spiced Rum Pumpkin Pie recipe from Food.com.
Provided by Potagekempcc
Categories Pie
Time 40m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 450 degrees F.
- Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
- In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
- Pour filling into pie shell.
- Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
- Remove pie and place on a rack to cool.
SPICED PUMPKIN CUSTARD PIE
If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.-Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. , For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.
Nutrition Facts : Calories 402 calories, Fat 23g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 356mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 4g fiber), Protein 8g protein.
SPICED PUMPKIN PIE
This pie uses egg substitute and nonfat evaporated milk, and may be baked in an oil-based crust. It tastes as great as the pumpkin pie Grandma used to make!
Provided by Shelly M
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
- Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 34.6 g, Cholesterol 2.1 mg, Fat 8.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 2.1 g, Sodium 206.6 mg, Sugar 21.1 g
PUMPKIN PIE WITH SPICED WALNUT STREUSEL
Categories Nut Dessert Bake Thanksgiving Walnut Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
- Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
- For streusel:
- Mix flour, sugar, ginger, cinnamon, and nutmeg in medium bowl. Add butter; rub in with fingertips until coarse meal forms. Stir in nuts.
- For pumpkin filling:
- Whisk pumpkin, 1 cup sugar, and 1/2 cup brown sugar in medium bowl. Whisk in eggs 1 at a time. Whisk in melted butter and vanilla. Pour into prepared crust.
- Sprinkle streusel over filling. Bake pie until streusel is golden and filling is set, about 45 minutes. Cool on rack at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve with sweetened whipped cream.
PUMPKIN PIE WITH SPICED CRUST
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food processor to combine. Add the butter; pulse several times until it looks like coarse meal. Add the vinegar and 1/4 cup ice water; pulse a few more times until the dough comes together and forms a ball. Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
- Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven.
- Meanwhile, make the filling: Whisk the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until set around the edge but the center still jiggles slightly, 50 minutes to 1 hour. Transfer to the rack and let cool completely.
- Make the whipped cream: Beat the heavy cream, brown sugar, vanilla and cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Serve the pie with the whipped cream.
SPICED EGGNOG PUMPKIN PIE
With its 10-minute prep time and lovely blend of mild eggnog flavor and spices, this is a dream dessert for a busy hostess! It's a staple for Thanksgiving and Christmas. In fact, my grown kids request it whenever they come to visit. -Patti Leake, Columbia, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Place remaining ingredients in a large bowl; beat just until smooth. Pour into crust. Bake 15 minutes. , Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN PIE WITH SPICED NUT CRUST
Make and share this Pumpkin Pie With Spiced Nut Crust recipe from Food.com.
Provided by LMillerRN
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pie Filling:.
- Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven; let cool.
- Spiced Nut Crust:.
- Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.
PUMPKIN PIE SPICED BLONDIES
My family loves pumpkin pie at holiday time and craves brownies all year long. So everyone's doubly happy when I bring out a platter of my spiced blondies. -Amy Andrews, Maple Valley, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, corn syrup and extract. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into creamed mixture. Stir in baking chips and, if desired, pecans., Spread into a greased 8-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., In a small bowl, beat confectioners' sugar, cream cheese, vanilla and enough orange juice to reach a spreading consistency. Spread over top; cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 273 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 152mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 3g protein.
SPICED PUMPKIN PIE
Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
- Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
- Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
- Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
- Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 234 milligrams, Sugar 23 grams, TransFat 1 gram
GLUTEN-FREE SPICED PUMPKIN PIE
Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling keeps it crisp. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h25m
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Press crust mixture evenly into bottom and up sides of a 9-inch pie dish. Bake until golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce temperature to 325 degrees.
- In a medium bowl, whisk together pumpkin puree and eggs. In another bowl, stir together sugar, cornstarch, salt, and spices; whisk in pumpkin mixture. Whisk in milk.
- Place pie dish on a rimmed baking sheet. Pour filling into crust and bake until filling is just set, 50 to 55 minutes. Let cool completely on a wire rack. Serve room temperature or chilled. Pie can be stored in refrigerator up to 2 days.
SPICED PUMPKIN PIE WITH HAZELNUT PRALINE
Categories Nut Dessert Bake Thanksgiving Spice Pumpkin Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- For praline:
- Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
- Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
- For crust:
- Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
- Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
- Meanwhile, prepare filling:
- Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
- Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
- For topping:
- Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.
PUMPKIN PIE SPICED PECANS
I usually make at least two batches of these nuts at a time and package in containers to give as gifts. -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 5 cups.
Number Of Ingredients 8
Steps:
- Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat. , Transfer to an ungreased 15x10x1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 202 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
PUMPKIN PIE-SPICED CHOCOLATE TRUFFLES
This is a very classic chocolate truffle recipe, with truffles rolled directly in pumpkin pie spice. Semi-sweet chocolate is used for a rich flavor. Heavy cream is also used as a base ingredient.
Provided by Diana71
Categories Desserts Candy Recipes Truffle Recipes
Time 1h25m
Yield 10
Number Of Ingredients 6
Steps:
- Place chocolate into a heat-proof bowl and drop butter on top.
- Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
- Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
- Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 7.8 g, Cholesterol 13.9 mg, Fat 7.8 g, Fiber 1 g, Protein 1 g, SaturatedFat 4.6 g, Sodium 11.8 mg, Sugar 6.1 g
GINGERBREAD-SPICED PUMPKIN PIE
The first time I made this was for Christmas a couple of years ago. The following year, I received a gift with all the ingredients for the pie in it and a note asking me to make it again as soon as possible. Make extra pastry if you want to decorate the top.-Rod Dombek, Mazeppa, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes., Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers., If decorative cutouts are desired, roll additional dough to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.
Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 356mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN PIE WITH SPICED WHIPPED CREAM
Categories Milk/Cream Vegetable Dessert Bake Thanksgiving Spice Pumpkin Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F.
- Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over).
- Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack. (Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.)
- Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Spoon large dollops around edge of pie and serve.
TEXAS HILL COUNTRY SPICED PUMPKIN PIE
Chipotle-chile powder adds a subtle heat to this otherwise traditional pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit dough into bottom and up sides of a 9-inch springform pan. Tear away any dough that hangs over to create a jagged edge near rim. Refrigerate for 1 hour.
- Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes. Line with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to turn golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.
- Whisk together granulated and brown sugars, spices, and salt in a large bowl. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into piecrust, and smooth top.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack. Unmold pie. Serve with bourbon cream.
SPICED PUMPKIN PIE
Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving, an easy Spiced Pumpkin Pie recipe.
Provided by Mary Dillman Burke
Categories Egg Dessert Bake Thanksgiving Spice Pumpkin Fall Molasses Bon Appétit South Carolina
Yield Serves 6
Number Of Ingredients 13
Steps:
- Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust.
- Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.
FLAKY PIE DOUGH FOR SPICED PUMPKIN PIE
A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold. Use this pie dough to make our Texas Hill Country Pumpkin Pie and our Chocolate Meringue Pie. To use this recipe for our Pecan Praline Tart, make recipe as directed, substituting 3/4 cup ground pecans for 3/4 cup flour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-inch pies
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds).
- Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days).
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree has a much richer flavor than canned puree. To make your own puree, simply roast a pumpkin in the oven until it is soft, then scoop out the flesh and purée it in a food processor or blender.
- Don't overmix the batter: Overmixing the batter can make the pie tough. Simply mix the ingredients until they are just combined.
- Blind-bake the pie crust: Blind-baking the pie crust helps to prevent it from becoming soggy. To blind-bake the pie crust, simply preheat the oven to 350 degrees Fahrenheit, then line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake the pie crust for 15-20 minutes, or until the edges are golden brown.
- Let the pie cool completely before serving: The pie needs to cool completely before serving so that the filling has time to set. If you cut into the pie too soon, the filling will be runny.
Conclusion:
Spiced pumpkin pie is a classic fall dessert that is sure to please everyone. With its rich, creamy filling and flaky crust, this pie is the perfect way to end a Thanksgiving or Christmas meal. By following these tips, you can make the best spiced pumpkin pie that you have ever tasted.
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