DessertsMainsQuick & EasyVegan Desserts

Pumpkin Pie Recipe Halloween Special

45 mins Cook
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A traditional Pumpkin Pie with a tender, perfectly set filling, ideal amount of spicing, not too sweet and a bronzed floor that’s crack loose! easy to make, it’s ideal in every manner. Use a home made pie crust or keep sold for ease, fresh or canned pumpkin!

You can also try my recipe of Pumpkin bread and No bake Pumpkin balls. I’m sure you’ll love the recipes. And Happy #Halloween. 🎃

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Pumpkin Pie Recipe Halloween Special

Pumpkin Pie Recipe:

For a recipe that’s in reality exceptionally easy to make, perfecting The Pumpkin Pie turned into irritatingly difficult – as a result why it’s taken me till five years to share it.

no longer enough spicing, bizarre blend of spicing, too candy, no longer sweet sufficient, ugly “curdled” filling, excessive cracks, overcooked, undercooked. I experience like I’ve battled every feasible variant of pumpkin pie to affirm that this is the only.

It’s primarily based on the filling recipe from Smitten Kitchen albeit I tweaked the spices (i found them too diffused) and decreased the oven temperature due to the fact i found by trial and errors that that is the easiest route to keep away from cracks on the surface of my Pumpkin Pie.

Isn’t she a splendor? There are the teeniest of cracks on the edges, and really I ought to’ve just photoshopped them out (and i wager a few meals magazines DO!!). but there is no need – she’s quite near to perfection!

What you need for Pumpkin Pie Filling

Here’s what you need for the filling:

Pumpkin puree – canned or homemade (see below). If the use of canned, ensure you use pure pumpkin, no longer pre spiced pumpkin pie filling;

Selfmade Pumpkin Pie Spices – cinnamon, ginger, cloves and nutmeg; and

Sugar, cream and eggs.

Homemade Pumpkin Puree for Pumpkin Pie

After much trial and blunders, I’ve located that the nice way to make pumpkin puree for pumpkin pie is to steam pumpkin portions then bypass through a sieve. Boiled pumpkin is too watery. Roasted pumpkin, albeit arguably the “best” pumpkin flavour, dries out too much so once mashed, it’s too thick which results in a pie filling that’s not as gentle as it must be.

Steamed, mashed or pureed in a meals processor, then surpassed via a sieve yields pumpkin puree this is, in my opinion, honestly 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!

How to make Pumpkin Pie

99% of Pumpkin Pie recipes available are as easy as dump-and-mix. I credit score Smitten Kitchen for main me to the chefs’ Illustrated approach to softly prepare dinner the pumpkin and spices just for just five mins to get rid of a piece of the excess water inside the pumpkin (canned OR fresh) to make sure the pie crust base doesn’t move soggy and allow the spices bloom for advanced filling texture and superior flavour.

As soon as that’s done, it does become a sell off and blend task!

How to avoid cracked surfaces on Pumpkin Pie

This is a problem I kept running into. They were never severe, and when the pie was cooling it always deflated a bit so the cracks would largely “self heal”.

But it annoyed me enough to persist with trying to solve the problem of cracked Pumpkin Pie, and here’s how I resolved it:

  • Don’t overbeat the eggs –  Once you add the eggs, don’t whisk to death because it creates air pockets in the filling which = cracked surface.
  • Add eggs last, one by one – I thought whisking eggs first would reduce air pockets but in fact, it created more and made the cracks worse!
  • BANG the bowl before pouring into the pie crust – this will make bubbles rise and pop on the surface (bonus: it’s super fun )
  • LOWER oven temp – baking temperatures vary wildly from recipe to recipe. For me, I found that by using a lower temperature, the filling sets more slowly and avoids cracks. Whereas at much higher temperatures (200°C/390°F and above), the filling would puff up early on in the bake time, causing cracks. (Bonus: Lower temp = more even golden pie crust colour).

And that, my friends, concludes The Pumpkin Pie venture once and for all. I’m so satisfied with it, it’s all my Pumpkin Pie goals come actual.

Serving with a beneficiant dollop of cream is not an alternative, it’s crucial! The more texture, that more hit of creaminess…. it’s the perfect final touch.

Pumpkin Pie Recipe Halloween Special

Pumpkin Pie Recipe Halloween Special

A traditional Pumpkin Pie with a tender, perfectly set filling, ideal amount of spicing, not too sweet and a bronzed floor that’s crack loose! easy to make, it’s ideal in every manner. Use a home made pie crust or keep sold for ease, fresh or canned pumpkin!
prep time
15 mins
cooking time
45 mins
total time
1 hour



  • 1 homemade pie crust OR

  • 1 9"/22.5cm store bought crust

  • 1 3/4 cups pumpkin puree , from 15 oz/425g can or homemade puree

  • 2/3 cup (145g) sugar, white/granulated

  • 1/2 tsp salt

  • 2 tsp cinnamon

  • 1 tsp ground ginger

  • 1/4 tsp ground cloves

  • Pinch of nutmeg

  • 1 1/3 cups (330 ml) cream, heavy / thickened (cold)

  • 3 eggs



Pie Crust

If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.
If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).

Pie Filling

Preheat oven to 170°C / 335°F (one hundred fifty°C fan). Pour into Pie Crust, transfer to oven.
Vicinity pumpkin, sugar, salt and spices into a saucepan over medium heat. when you see steam, prepare dinner, stirring regularly, for 5 minutes (this removes excess moisture and shall we spices bloom).
Do away with from stove and scrape right into a bowl. add cream, whisk.
Whisk eggs in one at a time, blending simply sufficient to incorporate. in case you whisk vigorously for ages, it's going to aerate the mixture, leading to cracks.
Bake 45 - fifty five mins or till the centre is ready but nonetheless has a slight jiggle and the toothpick inserted into the middle comes out easy but damp (if it nonetheless has pumpkin batter, hold cooking). (word 2)
Cool absolutely for 4 hours+ before slicing to serve. Serve with cream and dusting of cinnamon or nutmeg if preferred!


Pumpkin use pure canned pumpkin, not pumpkin pie filling measure this using cups as the density and therefore weight of pumpkin does differ between canned and fresh homemade. Volume is relevant here, not weight. Homemade pumpkin puree - use a 1 kg / 2 lb sugar pumpkin or butternut squash (weight with skin and seeds). Peel and remove seeds, cut into 2.5cm/1" pieces then steam until very very tender (I microwave steam 10 minutes). Mash then pass through sieve (use a tablespoon and mix vigorously then rubber spatular to scrape from underside, you'll figure out method that works best for you). Measure out 1 3/4 cups, place in bowl, leave for 10 minutes. If water pools around edges on surface, place paper towel across surface to absorb, then proceed with recipe (ie cooking on stove) 2. 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! 3. 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. 4. Storage - beyond about 6 hours after cooling, keep in the fridge for up to 3 days (overnight ideal, thereafter crust starts to lose quality).
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