The Best Pumpkin Pie Ever

Adapted from The Kitchn

I’ve tried many a pumpkin pie recipe, trying to please my picky pumpkin eater son. We finally decided that this is our “forever” recipe for pumpkin pie. If you are picky about your pumpkin pie, this is seriously the best pumpkin pie ever. Especially if you care about texture. Because really, what’s the difference between any old pumpkin pie and the best pumpkin pie you’ve ever tasted? Yes, there are some essential spices and seasonings involved, but the biggest differentiating factor is the texture.

You want a silky smooth texture, and there’s only one way to achieve that. Blend the hell out of it. Yes, even if you’re working with already blended canned pumpkin, blend it again. Blend it like crazy. Blend it until it’s so smooth and wonderful, it could be served to the queen.

Except the queen (or king) is you and your family/friends are the royal court. It’s not hard, but there is an essential bit of timing involved in this recipe … make sure you read it through before attempting it.

I made this pie for my son, who is incredibly picky about both taste and texture. I’d been trying and trying and trying to perfect pumpkin pie for him over many, many years. Once I made THIS pie, though, this was OUR recipe. I honestly don’t even know how many times I’ve made this recipe–all I know is my boy loves it so much, he actually doesn’t want me to make it for Thanksgiving or Christmas, because he wants the whole pie to himself. I oblige because there are so few recipes my boy really loves, but it always disappears so fast whenever I make it that I’ve never had a chance to share it with you.

Finally, thanks to Pi Day, I’m happy that I actually had enough of this pie around and enough daylight available to get some good pictures so I could blog it.  I really hope you save this recipe away and make it whenever it’s time for pumpkin pie, which, in our house, happens year round.

The Best Pumpkin Pie Ever

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 1 pie 1x

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Ingredients

Scale 1x2x3x

• 1 9-inch pie crust
• 2 cups cooked pumpkin (or 1 15-oz. can)
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 1/2 cups milk
• 2 teaspoons vanilla
• 3 eggs, whisked

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Instructions

1. Preheat the oven to 425 F. Roll out the crust and put in the pie plate, prick it a few times gently with a fork. Line with aluminum foil or parchment paper and add pie weights or dried beans. Bake the crust for 12-15 minutes, until edges start to brown.
2. While the crust is baking, heat the pumpkin, sugars, salt and spices in a saucepan over medium heat until the mixture smells intoxicating and “plops” when you stop stirring it.
3. Put the puree into a blender with the milk and vanilla and blend the hell out of it until it is completely smooth. Pour it back into the saucepan and heat it over medium low heat, taking care not to boil it.
4. In a separate small bowl, whisk the eggs until smooth and frothy, then, while whisking, add in a little of the hot pumpkin mixture. Repeat a couple times, then whisk the eggs back into the hot pumpkin mixture.
5. Pull the pie crust out of the oven and reduce the heat to 375 F. Remove the pie weights and foil from the hot baked crust and pour the hot filling into it. Bake the pie for 25 minutes, then turn and bake for another 25 – 35 minutes or until the pie is set but still just slightly jiggly in the middle and has little cracks around the edges.
6. Let the pie cool completely before serving. If you make it ahead of time (up to 2 days ahead), cover and refrigerate until serving time.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Weekend Potluck and Home Matters.