As the leaves start to change and a chill fills the air, there’s no better time to indulge in a slice of classic pumpkin pie. This beloved dessert is a staple on Thanksgiving tables across America, but with the right recipe, you can enjoy its rich, spiced flavours all season long.
We have perfected the ultimate pumpkin pie, delivering a silky smooth custard in a flaky crust. We started with pumpkin puree and yams, combined with the right blend of warm spices like cinnamon, fresh ginger, and nutmeg. The result is a pumpkin pie that’s creamy, aromatic, and full of autumnal flavour.
What makes this recipe stand out? We use an ingenious technique to ensure the filling bakes up perfectly every time by straining it before pouring it into the crust. By partially pre-baking the crust, pouring in the custard, and finishing the baking, we prevent a soggy bottom while achieving a beautifully crisp, golden shell. And the filling? Because we strain it first, it is incredibly velvety, not at all grainy or dense like some homemade pumpkin pies can be.
Another game-changing tip is blind baking the crust. This simple step of pre-baking the crust with pie weights or dry beans ensures it holds its shape and flakiness rather than puffing up or shrinking during baking. This small but crucial difference takes this classic dessert to the next level.
Of course, no pumpkin pie is complete without the perfect crust. My granny’s recipe delivers a flaky, tender base that complements the rich filling. With a few tricks, like keeping the ingredients cold and avoiding over-mixing, you’ll end up with a crust that’s a joy to work with and a delight to eat.
Whether you’re baking for Thanksgiving or just craving a taste of fall, this pumpkin pie recipe is sure to satisfy. Its silky smooth texture, aromatic spices, and flawless presentation make it a dessert for your raving family and friends. Serve it with a dollop of freshly whipped cream for an extra special treat. Just be sure to save a slice for yourself – this pumpkin pie is so good that it won’t last long!
The Ultimate Velvet Pumpkin Pie
Equipment
Ingredients
Pie Crust
- 1 pie crust see notes
Pie Filling
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs
- 2 large egg yolks
- 1 ts. vanilla extract
- 2 cups pumpkin puree
- 1 cup yams pureed
- ¾ cup sugar
- ¼ cup maple syrup
- 2 tsp. fresh ginger grated
- ½ tsp. cinnamon ground
- ¼ tsp. nutmeg ground
- 1 tsp. table salt
Instructions
Prepare the Crust
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
- Trim the overhang to 1/2 inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with the edge of the pie plate. Using your thumb and forefinger, flute the edge of the dough. Refrigerate the dough-lined plate until firm, about 15 minutes.
- Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or beans. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
Prepare the Filing
- While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
- Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. R
Assemble
- Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer.
- Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
