How to make a better pumpkin pie: 1. Remember to add spices! (YES! I forgot them one year and my family reminds me of this EV..ER..EE year.) 2. Ensure my spices are fresh. I buy my spices from a spice store where there is high turnover. 3. I partially bake the pie crust for a flakey crust. Also, I roasted the pumpkin for this pie but I can't tell the difference between freshly roasted pumpkin and canned pumpkin. When using canned puree I add an additional 1/2 cup of whole milk. When I roast my own pumpkin it has a much higher moisture content than canned puree. I also use 9 inch glass pyrex pie pans for almost all my pies. I have some beautiful ceramic and fired clay pie pans but they heat up slowly in the oven (which is not good for getting that flaky crust) and they retain their heat for a long time after you remove them from the oven. Also, aluminum pans will heat quickly and get very hot which may result in over-cooking your pie.
Pumpkin pie storage tips from the University of Florida - Extension: "To refrigerate pumpkin pies or not to refrigerate? That is the question. You have seen pumpkin pies in the bakery section of supermarkets not refrigerated and you wonder if you can do the same at home. Unfortunately, homemade pumpkin pies need special care to prevent foodborne illness. Pumpkin pies are a custard-style pie made by using potentially hazardous foods such as eggs and milk. Food temperature controls are especially important with foods classified as potentially hazardous." When I refrigerate my pumpkin pie, I place a small piece of paper towel on top of the cooled pie. I then cover the entire pie with plastic wrap. The paper towel will wick up any moisture.
- Pumpkin - 2 cups, freshly roasted or canned puree
- Brown sugar - 3/4 cup
- Cinnamon - 1 1/2 teaspoon, ground
- Ginger - 1/2 teaspoon, ground
- Nutmeg - 1/2 teaspoon, freshly grated
- Cloves - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Eggs - 3 large
- Heavy whipping cream - 1 1/3 cups
- Whole milk - 1/2 cup (use with canned puree)
- Pie crust - 1 - 9 inch, partially blind baked pie crust
- Pre-heat oven to 350 degrees F.
- Add pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt and half of whipping cream to blender. Blend until combined.
- Add eggs and remaining whipping cream (add additional 1/2 cup whole milk if using canned pumpkin puree) to blender and pulse until combined with pumpkin.
- Pour into pie crust and bake for 45 minutes or until there is no jiggle in your pumpkin pie.
- Let pie cool completely before slicing.
- Serve with a dollop of freshly whipped cream.
- This recipe makes (2) small nine inch pies or one 10 inch pie.