Ingredients
Makes 8 to 10 servings
Step 1
Position rack in bottom third of oven; preheat to 375°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll outdoughon floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350°F. Reposition oven rack to center.
Step 2
Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing just until blended. Process 5 seconds longer.
Step 3
Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEADCan be made 1 day ahead. Cover and chill.
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Reviews (32)
Back to Top5 stars: Kabocha squash instead of canned pumpkin, FRESH ground spices, and homemade whipped cream. This will turn you into a pumpkin pie lover if you are not already. You could cut down slightly on the salt and sugar and let the squash flavor shine.
Arinonymous
Washington, District Of Columbia
11/25/2021
Excellent. Use fresh pumpkin / sweet squash. That's everything. Fresh spices also great, but this recipe literally turned me into a pumpkin pie lover.
arielinha
11/28/2020
This is my go-to pumpkin pie recipe and had been for several years. The brown sugar gives this pie a deep flavor, the proportions and amounts of the spices are right on and the cream gives it a luxurious texture. Have used it for Turkey Day, church events and family get togethers. Everyone asks for the recipe. This one is a winner and won't fail you!
pedrazadp
Lanark, IL
10/5/2016
I've made this pie for my Thanksgiving dinners for several years now, and it's always a hit. I use a fresh pie pumpkin; just roast until soft and puree in a food processor before adding the other ingredients from this recipe. The texture is smooth, creamy and delicious in a fresh, not-too-spiced-or-sweet way. Fresh, pure perfection.
chicagoh
Chicago, IL
11/30/2015
This pie is a good solid base, I've made it many times and as per this site, you can dress it up if you want something fancy or keep it simple if you want classic. My problem with this pie is that the next day, while the flavor is still good, the pie leaves an unpleasant greasy feel in your mouth. Which totally negates the joy of eating pumpkin pie with coffee for breakfast the day after Tday.
coppinse
northshore
10/22/2015
I found this recipe a bit bland. I followed it to the recipe, no alterations... If I was to do this all over again I would add about 1/4 more of each spice. Then again, I'd likely just use another recipe. The crust was great though!
Anonymous
Seattle WA
11/28/2014
I used this as the base for Amaretto-Almond Streusel Pumpkin Pie. Used a purchased crust but no other changes.Thought the filling was too soft and lacking in flavor.
Anonymous
Cape Cod, MA
12/27/2012
I made this for the first time last Thanksgiving, 2011 and it was a huge success. The hint of citrus lightens up the pumpkin pie. The best part, the grand marnier in the whipped cream. You could simply do the whipped cream and it will make any pump. pie a gourmet dessert. Everyone lapped it up. Making it again this year.
coconnell
Hollywood, CA
11/20/2012
Delicious! Tried this for the first time last week (for Thanksgiving) and couldn't believe how much we liked it - really is perfect pumpkin pie. I've made and really liked the pumpkin, pecan & honey pie recipe available on epicurious for years, but wanted to try something a little different. Intended to do the upgrade to citrus pumpkin with Grand Marnier cream, but never got around to the modifications. Glad I didn't because now I have a new and very easy favorite - especially when served with my homemade cinnamon ice cream. Yum! Don't usually go nuts for all-butter crusts, but this one was super good. Enjoy!
Anonymous
LA
11/28/2011
The pie filling here is great, but I do not understand the recommendation to spray the pie plate with nonstick spray. . .the crust slid down the sides of the plate while baking, leaving my pie looking more like a tart. Next time I'll skip the spray.
krcullen
cincinnati, oh
11/25/2011
相比其他一些南瓜派我做了这个was not impressive. I made this for the "Almond Amaretto Pumpkin Pie" recipe, and knowing that I like a bit spicier pie, I added a bit more ginger and amaretto, but it was still bland; texturally good, but bland nonetheless. I even used homemade pumpkin puree. The butter crust was delicious, however. If you're looking for a really standout pie, I'd go with something else.
Anonymous
Portland, OR
11/14/2010
Really good. I'd suggest using just one cup of cream and/or three huge eggs, or else four. I made it according to the recipe and it was a little too soft and creamy for me. Also, I'd recommend using at least a full teaspoon of cinnamon and/or ginger, and maybe two pinches of ground cloves and/or ground allspice and/or ground cardamom.
bags2007
Marietta, Georgia
11/6/2010
This is the best pumpkin pie recipe ever. We are a family of sweet potato pie bakers and eaters and this Perfect Pumpkin Pie passed everyone's taste test. The amount of spices is well balanced and the texture is smooth. I've made it every year since '06. BTW this easily converts to sweet potatoes, just bake a large fresh one in the oven (like a baked russet), let it cool a bit, peel the skin, use 15oz. of the potato and follow the recipe from there.
Anonymous
Tracy, CA
10/17/2010
This pie was amazing. Perfect consistency and flavor. I used a store-bought crust, but followed the directions here for the crust. I'll certainly make this my go-to pumpkin pie recipe!
Anonymous
11/27/2009
THere are a number of recipes taht use this pie as a base, the grand marnier citrus pumpkin pie, Amaretto-Almond Streusel Pumpkin Pie, Butter-Pecan Toffee Pumpkin Pie, and what else?
treeshar
11/26/2009
