As the air turns crisper and leaves transform into a symphony of warm hues, one iconic dessert takes center stage on every autumn table – the beloved pumpkin pie. Join us on a culinary journey celebrating the season’s essence as we explore the art and science of creating the perfect pumpkin pie.
In this blog, Medina Baking and Powder, your go-to wholesale supplier for sugar in Miami, Florida, will dive deep into the heartwarming process of turning humble pumpkin puree into a masterpiece that tantalizes taste buds and invokes memories of cozy gatherings. From selecting the finest ingredients to mastering the art of flaky crusts, our pumpkin pie recipe will guide you through every step to ensure your pumpkin pie turns out delicious and a reflection of the autumnal spirit.
So, dust off your apron, gather your ingredients, and prepare to embark on a pumpkin-infused adventure that will not only fill your home with the aromas of nutmeg and cinnamon but also fill your heart with the joy of sharing a slice of this seasonal delight with your loved ones.
Pumpkin Pie Recipe: How To Make Pumpkin Pie The Right Way
Here are a few essentials when it comes to things that the recipes of pumpkin pie rarely mention
For the crust, we’ll use a homemade crust with butter and shortening for a flaky, tender, and buttery result.
Canned or Fresh Pumpkin?
We’ve tried a few recipes for pumpkin pie, experimented with a couple of different methods, and concluded that canned pumpkin would work better for this pumpkin pie recipe. The canned version of the pie is generally more sturdy when baked for the same amount of time, and the one with the fresh pumpkin had a more savory kick to it. Still, it’s your call, so choose whichever option you want.
For the filling, feel free to add eggs for a richer texture, a cup of heavy cream, and ¼ cup of milk for creamy and smoothness. Also, use cornstarch as a thickener, and don’t forget about the secret ingredient: Fresh ground black pepper! Yes, that’s right, add some freshly ground black pepper to the filling, and you’ll be amazed. Trust us on this one.
Pumpkin Pie Recipe
For your sugared cranberries on top:
- 2 cups of divided, granulated sugar
- A cup of fresh cranberries
- One cup of water
For your pumpkin pie:
- Pie dough, homemade
- A 15oz can of pumpkin puree
- Three large eggs
- Egg wash: one tablespoon of milk and a beaten egg
- ½ teaspoon of salt
- One tablespoon of cornstarch
- One and a quarter cups of brown sugar
- 1/8 teaspoon ground clove
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup (60ml) milk
- 1 cup (240ml) heavy cream
- 1/8 teaspoon fresh ground black pepper
Pumpkin Pie Recipe: Instructions
- Make the sugared cranberries garnishing first. Just place the berries in a large ball, and in a medium saucepan, boil a cup of sugar in water while whisking it, waiting for the sugar to dissolve. Once done, let the pan cool for about five minutes. Poor syrup over the berries and stir. Leave the berries to sit in the fridge for at least six hours.
- Preheat the oven to 375°F
- Roll the chilled crust out: Remove one disc from the dough from the fridge. Work on a floured surface, and roll the dough into a 12-inch circle. Place the dough then into a deep dish pie dish (9-inch deep). Tuck it in, and tightly press the dough into the pie dish. Any overhang dough should be folded back into the dish to create a thick rim.
- Pre-bake the crust: To easily shape it, crumple the parchment paper and place it inside. Add pie weights or dried beans, ensuring even distribution within the pie dish. Pre-bake the crust for 10 minutes, then remove parchment paper and weights. Use a fork to create steam vents by pricking the crust’s bottom. Bake the crust without weights for an additional seven to eight minutes until the bottom starts to brown lightly.
- The Filling: Combine pumpkin, three eggs, and brown sugar by whisking. Incorporate salt, ginger, cloves, heavy cream, pepper, milk, and cornstarch, whisking vigorously. Pour the pumpkin filling into the warmed crust, filling it about 3/4 of the way. Bake for around 55-60 minutes until the center is nearly set; it’s okay if a small part remains wobbly. Cover crust edges with foil after 25 minutes to prevent excessive browning. Check for doneness at 50, 55, and 60 minutes. Once done, cool the pie on a wire rack for at least 3 hours before decorating. Garnish with sugared cranberries and pie crust leaves, serving with whipped cream if desired. Note: Extra cranberries can be enjoyed as a snack.
For More Recipes
If you are looking for other sweet delicacies to delight your taste buds, you can either reach out to us or look for other fantastic recipes in our blog.