Pumpkin Pie 2020 Edition
This recipe evolved from my other pumpkin pie recipe on this site. I’m going to leave that one untouched even though I have made some adjustments that I want to keep with this updated one. The previous one is still good, more traditional and gives a bit of a fluffier texture. This is your pull-out-all-stops to impress someone pumpkin pie. 🙂
Servings Prep Time
8slices 1hour
Cook Time
90minutes
Servings Prep Time
8slices 1hour
Cook Time
90minutes
Ingredients
Instructions
  1. Prepare pie crust, roll and plate. Can do this in advance and keep in the refrigerator for up to two days. You can also freeze plated, unbaked pie crusts. Wrap them well, stack and place in a large freezer bag. Make sure to use metal, tin, aluminum plates and not glass. Use the recipe of your choice or visit our crust recipes on the homepage of the blog.
  2. Prepare pumpkin puree according to the directions above. This can also be done in advance and frozen.
  3. Preheat oven to 350
  4. In a small bowl, combine sugars, spices and optional flour.
  5. In a large bowl, place pumpkin puree and beat eggs one at a time until fully incorporated.
  6. Add sugar/spice mixture to the pumpkin and blend well.
  7. Slowly add the cream until fully incorporated.
  8. Pour slowly into prepared pie shell, removing any air bubbles.
  9. Place on the middle rack of the oven and bake for 40-45 minutes or until the middle is JUST set. You know a custard pie is done when the middle just slightly jiggles. You might second guess yourself, but definitely take it out. Cool completely and then store in refrigerator up to two days.
  10. If you are using a frozen crust, preheat oven to 425 instead. Place filling in the crust (take it right out from frozen) and bake on the lower rack of the oven for 10 minutes. Turn the oven down to 350 and continue to bake until done. This will help speed up the crust and get the bottom well done.