Pumpkin pie is the ultimate fall dessert. It is perfect for dessert after Thanksgiving dinner. This recipe is simple, perfectly spiced, rich, and delicious. Unlike, some recipes, this recipe using extra egg yolks that prevents cracks, and richens the custard.
Blind-baking is the process of pre-baking the pie crust before adding in the filling to ensure it cooks. Custard pies require blind-baking because the custard will make the crust soggy, and will not allow it to cook. It is a simple process that takes about 30 minutes. It starts by baking the pie crust weighed down with pie weights (you can use rice, beans, or lentils as well). Then, the weights are removed, and baked again until golden brown and fully cooked.
Roll the pie crust slightly larger than your pie plate.
Press into the pie plate, and crimp. Chill for at least 30 minutes. Preheat your oven to 400°F.
Place a piece of crumpled parchment paper into the pie crust, and add in pie weights. Bake for 15-20 minutes, until the sides are cooked.
Remove the weights, and bake for 5-10 minutes until fully cooked. Brush in the inside with egg white. Raise your oven temperature to 425°F.
Whisk together all the ingredients for the custard starting with the eggs until smooth.
Pour into the pie crust, and bake for 15 minutes. Lower the temperature to 350°F, and bake for 30-35 more minutes until mostly set, with a little jiggle in the center.
Cool to room temperature before chilling completely.
Slice and serve with whipped cream. Enjoy!
- 1 9" pie crust
- 15 oz pumpkin puree
- 1 large egg
- 3 large egg yolks
- 1 tsp pure vanilla extract
- 14 oz sweetened condensed milk
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground clove
On a floured surface, roll the pie crust until slightly larger than your pie plate.
Place the pie crust into the pie plate, lightly press, and cut off the excess.
Crimp the edges of the crust, and chill for at least 30 minutes.
Preheat your oven to 400°F.
Place a crumpled piece of parchment paper into the pie crust, and fill with pie weights.
Bake for 15-20 minutes, weighed down, then remove the weights.
Bake for 5-10 more minutes until golden brown, and fully cooked.
Brush the inside of the pie crust with egg white.
Raise your oven temperature to 425°F.
Whisk all the ingredients for the pumpkin custard until smooth, starting with the eggs.
Pour into the pie crust, and bake for 15 minutes.
Lower the temperature to 350°F, and bake for 30-35 minutes, until the custard is fully set with minimal jiggle in the center.
Cool to room temperature, then chill for at least 4 hours.
Slice, and serve with whipped cream.