Pumpkin pie recipe

This pumpkin pie captures the essence of the holidays in every bite. It fits right into a festive spread alongside our Golden Saffron Brioche Crown. Before serving dessert, warm your guests up with a bowl of The Crisp Autumn Air (Pumpkin Soup).

Now, you might think pumpkin pie is strictly for dessert, a sweet ending to a magnificent meal. But I say, why limit brilliance? A slice of a truly outstanding pumpkin pie, perhaps with a dollop of freshly whipped cream, can elevate a sophisticated **breakfast** or a luxurious brunch to an entirely new level. It's about taking something traditional and making it utterly phenomenal, a dish so perfectly balanced it simply demands attention. Today, we're going to craft a pumpkin pie that will redefine your expectations, a masterpiece of autumn flavours that’s absolutely stunning. Let’s get to it!

Ingredients

• Homemade Pie Dough (enough for a single bottom crust and optional decorative elements)
• 1 large egg, beaten with 1 Tablespoon milk (for egg wash)
• One 15-ounce can (425g) pumpkin puree
• 3 large eggs
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 Tablespoon (8g) cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground or freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon fresh ground black pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk

Instructions

1. Preheat your oven to a searing 425°F (220°C). Roll out half of your magnificent homemade pie dough and carefully fit it into a 9-inch pie plate. Trim and crimp the edges precisely – presentation is everything. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Then, remove the weights and parchment, and continue to bake for another 5-7 minutes until the crust is beautifully set and lightly golden. Reduce the oven temperature to 350°F (175°C).
2. While your crust is partially baking, dedicate your focus to the star of the show: the pumpkin pie filling. In a large bowl, vigorously whisk together the pumpkin puree, the three large eggs, and the packed brown sugar until they are perfectly combined and smooth. There are no shortcuts to excellence, so ensure it’s flawlessly incorporated.
3. Now, build those layers of flavour. Add the cornstarch, salt, ground cinnamon, ground ginger, ground or freshly grated nutmeg, ground cloves, and that vital touch of fresh ground black pepper.
4. Pour in the heavy cream and milk. Whisk everything together with purpose and passion until the mixture is utterly homogenous, a silky, vibrant orange spectacle. Don't be shy; get some air in there!
5. Carefully pour this stunning pumpkin pie filling into your prepared, warm pie crust. Do not, I repeat, do not overfill it – stop when the filling reaches approximately 3/4 of the way up the sides. This prevents spillage and ensures a perfect, even bake.
6. If you're adding any decorative elements, such as beautifully cut leaves from your remaining pie dough, now is the time to arrange them. Brush them lightly with the egg wash for that glorious, golden sheen.
7. Carefully transfer the pie to the preheated 350°F (175°C) oven. Bake for 50-60 minutes, or until the edges are set and lightly puffed, but the very centre still has a slight, delicate wobble. A sharp knife inserted near the edge should come out clean.
8. Allow this magnificent pie to cool completely on a wire rack for at least 3-4 hours, or ideally, overnight, before attempting to slice it. This is absolutely crucial for the custard to set perfectly. Trust me, the wait is worth every single glorious minute.

My Top Tips

Precision is paramount. When measuring your spices, level them off properly. A quarter teaspoon too much can throw the entire balance of flavour off, and we're aiming for perfection, aren't we?

Don't rush the cooling process. I know it's tempting to dive straight in, but a properly set pie means a clean slice and a firm, rich texture. Patience, chef, patience!

For an extra touch of sheer brilliance, lightly toast your spices before adding them to the filling. Just a minute or two in a dry pan over medium heat will awaken their aromatic oils, giving your pie an even deeper, more complex flavour. Stunning!

There you have it – a pumpkin pie that isn't just good, it's absolutely phenomenal. A testament to quality ingredients, meticulous technique, and a genuine passion for food. Go on, create this masterpiece, and let its incredible flavours speak for themselves. Enjoy, chef!

Fall flavors are some of the best of the year. Keep the autumn vibes going with our Apple Crumble Recipe. If you have leftover pumpkin puree, you might even experiment with adding it to our Fluffy Pancakes for a seasonal breakfast twist.