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    Home » Pies and Tarts

    Pumpkin Pie

    Nov 25, 2006 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Pumpkin Pie - Andrea Meyers

    Some foods are an absolute requirement for Thanksgiving dinner, and for me that short list includes roast turkey, cranberry sauce, and pumpkin pie; everything else is negotiable. Actually, I enjoy pumpkin pie anytime during the holiday season.

    I grew up with the pumpkin pie recipe on the back of the pumpkin puree can, and I always enjoyed it. I like the dense texture better than "fluffy" pumpkin pies. This year I wanted to update the pie a bit, and this recipe from Food Network delivers on both flavor and texture. I did try another pie dough recipe for this, actually the one that came with the pie recipe, but I didn't care for it so the next pie will use my regular pie dough recipe.

    One important note: I found that the filling recipe makes a bit too much for a regular 9-inch pan, so if you have some extra you can just bake it in a buttered dish for a nice pumpkin custard, or you can use leftover pie dough (if you made extra) to make some mini pies using a regular muffin tin. Michael came up with a neat idea for the leftover custard, which I will post sometime next week.

    I still use canned pumpkin puree for two reasons: consistency of flavor and texture, and time. Using fresh pumpkin is very enjoyable, but I have three little children and taking the canned pumpkin puree shortcut saves me some time in the kitchen.

    [Updated November 30, 2013.]

    Make It Gluten Free

    Use your favorite gluten-free pie crust.

    Pumpkin Pie - Andrea Meyers
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    Pumpkin Pie

    Adapted from Food Network.
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: pie, pumpkin, Thanksgiving
    Servings: 8
    Calories: 171kcal
    Author: Andrea Meyers

    Equipment

    • 9-inch glass pie pan
    • stand mixer with paddle attachment
    • baking sheet lined with foil

    Ingredients

    • dough for a single-crust pie or whole wheat pie dough (or gluten-free pie crust)

    FILLING

    • 15 ounces unsweetened pure pumpkin puree (about 2 cups)
    • 3 eggs (lightly beaten)
    • 1¼ cups half-and-half
    • ¾ cup packed light brown sugar
    • 1½ teaspoons ground cinnamon
    • ½ teaspoon salt
    • ½ teaspoon ground ginger
    • ½ teaspoon ground allspice
    • ¼ teaspoon freshly ground nutmeg
    US Customary - Metric

    Preparation

    • Set the oven rack in the lower third of the oven. Preheat the oven to 350° F/175° C.
    • MAKE THE DOUGH: Prepare the dough and place it into the pie pan. Trim the edges, leaving about 1 inch hanging over the edge. Tuck the overhanging dough underneath to form a thick edge, and flute it. Alternately, you can trim closer to the pan and then press with a fork all around the edge. Cover the edges with aluminum foil to prevent them from overbrowning. Place the pan on the prepared baking sheet.
    • MAKE THE FILLING: In the mixer bowl, stir together the pumpkin, eggs, half-and-half, brown sugar, spices and salt until smooth. Pour the filling into the prepared pie shell until it's almost to the top of the pan.
    • Bake on the lower oven rack for about 50 to 60 minutes, until the edges of the filling are set but the center is still slightly loose. Cool completely on a wire rack. Serve with whipped cream. Keep in the refrigerator.

    Nutrition

    Calories: 171kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 193mg | Potassium: 209mg | Fiber: 2g | Sugar: 22g | Vitamin A: 8496IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Trackbacks

    1. Pumpkin Pie Cookie Bites : Andrea Meyers says:
      November 19, 2009 at 1:31 pm

      [...] pumpkin pie filling graham crackers or ginger snaps whipped cream ground cinnamon [...]

    2. 20 Best Pie Recipes - Aileen Cooks says:
      November 5, 2015 at 11:20 am

      […] Classic Pumpkin Pie from Andrea’s Recipes. […]

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