Dessertscarlsbadcravings5.0
Pumpkin Pie Recipe from Scratch
This will be the best pumpkin pie recipe you sink your teeth into! It boasts a FLAVORFUL, luxuriously smooth, creamy filling nestled in a buttery golden crust topped with sensational salted honey whipped cream! Our step-by-step guide with detailed photos and tips ensures a crispy, never-soggy base, foolproof silky filling with concentrated flavor that eliminates excess moisture (without any gummy thickeners), and a whipped cream that can be made a day ahead!
👥 8 Servings⏱️ Prep & Cook: 6h 35m⏳ Prep: 45 min🔥 Cook: 50 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- whisk
- stove
- bowl
- microwave
- mixing bowl
📝 Preparation Steps
1
Crust
2
Make Crust Dough: Prepare the crust through step 6 under Making Dough (refrigerating 8-inch disc). Click HERE for the recipe.
3
Par-bake the Crust: Preheat the oven to 375°F. Line the pie shell with crinkled parchment paper; fill with pie weights or dried beans (this keeps the crust from shrinking). Par-bake for ⏱️ 15 minutes, then carefully remove the parchment paper and weights. Evenly prick the bottom of the crust 6-8 times with a fork. Continue to bake (without parchment/weights) for ⏱️ 6 minutes, until the pastry dries and barely begins to brown on the bottom.
4
Pumpkin Filling
5
Cook Filling: Add the pumpkin, brown sugar, and spices to a medium saucepan and whisk to combine. Cook over medium-high heat for ⏱️ 4 minutes, stirring constantly.
6
Add Cream: Remove from the heat and whisk in the heavy cream until smooth, followed by the eggs and vanilla. Pour the filling into the warm pie crust. Cover the edges with a pie shield or foil.
heavy cream1 cupeggs3
7
Bake: Bake at 375°F for ⏱️ 25-35 minutes (checking at 25)– UNTIL the pie is cracked around the edges, the center is puffed up and slightly wobbly and a toothpick inserted in the center comes out clean. (The pie cooks for less time than other recipes because the filling is par-cooked on the stove.)
8
Cool: Cool the pie on a wire rack for ⏱️ 3 hours before topping with the cream and refrigerating or serving.
9
Whipped Cream
10
Note: The beauty of stabilized whipped cream is it holds its shape indefinitely. Add it at any point after the pie has cooled for ⏱️ 3 hours, then either serve immediately or refrigerate until ready to serve. If you skip the water/gelatin, add the whipped cream just before serving. It will not be stiff enough to pipe but can be spread.
11
Microwave Gelatin: Add the unflavored gelatin to a small microwave-safe bowl. Add the cold water and whisk with a fork; let stand for ⏱️ 5 minutes. Microwave for ⏱️ 20 seconds. Stir the mixture, then set aside for about ⏱️ 2-3 minutes while you immediately begin to beat the heavy cream.
unflavored gelatin1 teaspoonheavy cream1 cup
12
Whip to Soft Peaks: Add the heavy cream, honey, vanilla, and salt to a large mixing bowl and whip using a stand mixer or an electric hand mixer until soft peaks form (the peaks flop over when the beaters are lifted.)
heavy cream1 cuphoney3 tablespoons
13
Whip to Stiff Peaks: Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
14
Add to Pie: Spread the whipped cream over the cooled pie or decorate using a piping bag. Serve immediately or refrigerate until ready to serve (keeps for up to 5 days but is best within 2).
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