THE BEST PUMPKIN PIE RECIPE

The best pumpkin pie must be rich, smooth, bursting with flavor from the homemade pumpkin spice. With little addition of special ingredients and adjustment of my favorite flavors, this become my favorite dessert for Thanksgiving or any other holiday.

The best pumpkin pie ever

Pumpkin pie is one of the iconic desserts for Thanksgiving. It can’t miss on any Thanksgiving table. Some of you might just grab one in Walmart of any other grocery store during thanksgiving season. But what if I tell you, that you can make one yourself.

And it’s super fun and easy to make. You will find in this recipe little twist on flavor and also little decorative touch. If you haven’t noticed, I have added little braid around the best pumpkin pie.

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What ingredients are needed for best pumpkin pie ever

For the crust

• all-purpose flour
• granulated sugar
• cinnamon
• salt
• cold butter
• cold water
• small egg

For the filling

• pumpkin purée
• dulche leche sweetened condensed milk
• eggs
• cinnamon
• ginger
• nutmeg
• ground clove
• salt
• vanilla extract
• dark rum
• heavy cream

What’s the twist and secret ingredients?

• Sweetened dulche leche condensed milk
• dark rum

If you scroll down to the recipe, you will notice, that I am using sweet condensed milk with dulche leche flavor. The sweetened condensed milk will bring smoothness into the texture of pumpkin filling and at the same time it will sweeten up the pie to the perfection.

Dark rum is for the aroma. You can just never go wrong with dark rum in desserts. And trust me this one bring out all the aroma and all your invitees will be asking what’s this amazing aroma is. Plus together with the Dulche Leche sweetened condensed milk, it will be sort of like Baileys pumpkin pie. And who doesn’t like Baileys?

Those two ingredients will turn your pumpkin pie into the most delicious pumpkin pie, you have ever eaten.  And with a dollop of whipped cream and little dash of fresh nutmeg or cinnamon, will change your Thanksgiving into the most festive season ever.

Should you use pumpkin purée, fresh pumpkin or pumpkin pie filling?

My preferences are between pumpkin purée and pumpkin pie filling. I do not use fresh pumpkin in desserts, rather keep them for savory dishes, like soups. And the reason why, is that fresh pumpkin flesh becomes very runny in texture, when cooked.

If you have your preferred brand of pumpkin pie filling, then use it. But be aware that most pumpkin pie fillings are already sweetened, spices and sometimes do not really contain much of a pumpkin flesh. Always check the label to see what ingredients it contains.

I am opting in this recipe for 100% pure pumpkin purée. The number one reason is, that you can dose your own level of spices. And number two, the sweetness is important, I am using sweetened condensed milk not only for its richness and smoothness, but also for the perfect sweetness. So for this recipe I am using classic 100% pure pumpkin purée.

How to make the best pumpkin pie

I always start my recipes with all ingredients on the counter, this way I know if I am missing on something. So I don’t need to send my hubby at the neighbors to borrow some eggs.

The pumpkin pie crust

1. In a large bowl, sift the flour, sugar, cinnamon and salt. Give it a small stir with spatula.
2. Add cold butter and work in together with your hands. Slowly add cold water and continue working the dough with your hands, until the dough is not sticky.
3. Cover the dough with plastic food wrap and let chill in the refrigerator for 30 minutes.
4. Butter pie pan and roll out the dough on a floured work surface or between two sheets of parchment paper to a 3 to 4-mm (1/8-inch) thick sheet.
5. With the help of a roller, move the dough onto the pie pan and press gently, so it fills all the corners. Cut off the leftovers with scissors or knife.
6. Optional: From the leftover pie dough, cut 6 equal strips. Pinch three tops together and begin braiding. Make two braids. Let aside.
7. Preheat oven to 220 C / 425 F. Place the rack in middle position.

The pumpkin pie filling

1. In a large bowl whisk pumpkin purée with sweetened condensed milk, cinnamon, ginger, salt, nutmeg, heavy cream, vanilla extract and rum.
2. Add egg yolks and egg and whisk until combined.
3. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
4. Place the 2 braids around the pie plate and brush them lightly with egg wash.
5. Bake in preheated oven 220 C / 425 F for 15 minutes, then reduce the heat to 170 C / 350 F and bake until just set in the middle, about 40 minutes. At the end insert pairing knife into the filling and if the knife comes out clean, the pumpkin pie is done. If not bake for additional 5-10 minutes.
6. Allow cooling completely before serving. Serve with dollop of whipped cream and sprinkle with cinnamon or freshly grated nutmeg.

How to avoid cracking in the pie?

The ratio of egg yolks and eggs, together with heavy cream will assure no cracks will appear. Also, the baking time is important and the pairing knife test as well.  At end of the baking, the centre of the pumpkin pie will be slightly wobbly. Thant is perfectly fine. It will set as it cools. But be careful not to overcook. Overcooking might cause the filling to crack.

Fall recipes you might like

• PUMPKIN DONUTS
• PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE
• PUMPKIN SPICE CHEESECAKE TART
• PUMPKIN MAC AND CHEESE
• APPLE STREUSEL MUFFINS

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