Pumpkin Pie Taste Test
Updated: Dec 7, 2020
Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Pumpkin pie is my absolute favorite dessert on the Thanksgiving table, so this recipe had high expectations! I am happy to say it met every one of those expectations. This pumpkin pie had every fall flavor all in one bite, and it was such a delight to enjoy. It was very quick to make with only about 30 minutes of prep and 60 minutes in the oven. I will definitely make this again next Thanksgiving!
Makes 8 servings (1 pie)
Preparation Time: 30 minutes
Cook Time: 1 hour
Ingredients for 1 pie crust (or buy already made):
*1 cup all-purpose flour
*2 teaspoons sugar
*1/4 teaspoon salt
*6 tablespoons unsalted cold butter and cut into 12 pieces
*1/4 cup sour cream
Preparation for crust:
*Make the crust first by combining flour, sugar, and salt in food processor. Pulse to combine.
*Sprinkle butter pieces over the mixture and pulse again until coarse crumbs form.
*Add sour cream and pulse again until mixture begins to clump together.
*Carefully remove the dough from the food processor and use your hands to shape it into a ball.
*Flatten slightly into a disc and wrap in cling wrap. Place in refrigerator for at least 30 minutes.
*Remove chilled pie dough from refrigerator and transfer to a clean, lightly floured surface.
*Allow dough to sit for 5 minutes and then roll dough out into a 12 inch circle.
*Gently lay the pie crust into a 9 inch glass dish, folding the excess dough over and under the pan’s edge then crimp the edges with a fork.
*Put crust into freezer until it’s ready to fill.
Ingredients for pie filling:
*1 - 15 ounce can (about 2 cups) pumpkin puree
*3 large eggs
*1 1/4 cups packed light or dark brown sugar
*1 tablespoon cornstarch
*1/2 teaspoon salt
*1 1/2 teaspoons ground cinnamon
*1/2 teaspoon ground ginger
*1/4 teaspoon ground or freshly grated nutmeg
*1/8 teaspoon ground cloves
*1/8 teaspoon fresh ground black pepper
*1 cup heavy cream
*1/4 cup milk
*egg wash: 1 large egg beaten with 1 tablespoon milk
Preparation for pie filling:
*Whisk the pumpkin, 3 eggs, and brown sugar together until combined.
*Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk.
*Vigorously whisk until everything is combined. Filling will be a little thick.
*Preheat oven to 375F.
*Pour pumpkin pie filling into the warm, pre-baked crust. Only fill the crust about 3/4 of the way up.
*Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center will be wobbly – that’s ok.
*After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.
*Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.
*Serve pie with whipped cream, if desired.
Recipe and Taste Tester - Cecelia Zook