A classic Pumpkin Pie with a soft, perfectly set filling, perfect amount of spicing, not too sweet and a bronzed surface that’s crack free! Simple to make, it’s perfect in every way. Use a homemade pie crust or store bought for ease, fresh or canned pumpkin! I feel like I’ve battled every possible variation of aussie pies near me pie to confirm that this is The One.
I bet some food magazines DO! Steamed, mashed or pureed in a food processor, then passed through a sieve yields pumpkin puree that is, in my opinion, virtually identical to canned pumpkin. Pumpkin Pie Crust Buy it or make your own. Though personally, I think once you discover that it takes 1 minute to make a Pie Crust with your food processor, you may never buy one again! Pumpkin Pie recipes out there are as simple as dump-and-mix. Once that’s done, it does become a dump and mix job! How to avoid cracked surfaces on Pumpkin Pie This is a problem I kept running into.
I thought whisking eggs first would reduce air pockets but in fact, it created more and made the cracks worse! For me, I found that by using a lower temperature, the filling sets more slowly and avoids cracks. And that, my friends, concludes The Pumpkin Pie Project once and for all. I’m so happy with it, it’s all my Pumpkin Pie dreams come true.
Serving with a generous dollop of cream is not an option, it’s essential! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. The perfect Pumpkin Pie that’s soft custardy rather than lumpy and curdled. Perfect level of spicing – you can taste it but it doesn’t overwhelm the natural pumpkin flavour – sweet but not crazy sweet. And NO CRACKS on the surface! Place pumpkin, sugar, salt and spices into a saucepan over medium heat.
Remove from stove and scrape into a bowl. Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks. Pour into Pie Crust, transfer to oven.
Serve with cream and dusting of cinnamon or nutmeg if desired! Volume is relevant here, not weight. Peel and remove seeds, cut into 2. 4 cups, place in bowl, leave for 10 minutes. Baking time – If you see slight cracks around the edges of the surface, that’s a good sign that it’s either ready or very near ready. Because this has eggs in it, you will get minor cracks around the edges but once it cools and sinks, these minor cracks kind of self-heal.
See photos in post – pure and not photoshopped! Cup measures between the US and most of the rest of the world do differ a bit but for this recipe, I found that it’s not enough to affect the outcome of the recipe. I love hearing how you went with my recipes! Life of Dozer Oh boy, Dozer has had a LOT of Pumpkin Pie over the past few weeks! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Join my free email list to receive THREE free cookbooks!
Notify me via e-mail if anyone answers my comment. The perfect pumpkin pie, perfect balance of spice and sweet. My partner doesn’t care for pumpkin pie, but she ate two slices. I am so glad you both enjoyed it Cathy! Delicious and easy to follow recipe.
Nagi, thanks for a beautiful, rich, perfectly balanced pumpkin pie filling recipe. I’ve never made a truly homemade pumpkin pie before. I used your shortcrust pastry pie crust recipe, too. I used a locally-grown cooking pumpkin. Hope your Thanksgiving was relaxing and wonderful.