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I’ve been making this pumpkin pie recipe for several years now and it is our favourite. In fact, I just made it this morning for my daughter. The only thing I have trouble with is the pie crust. How do you keep the crust from browning too quickly. I froze the pie crust before baking. Anything else I can do? Thanks!
My only hint, MaryAnn, would be to try out a pie crust shield. It’s a metal guard to prevent browning. I’ve tried doing the same thing with foil, but the foil is always too flimsy–baked into the filling, falls off the pie, etc.
Glad you like this recipe so much!
Thank you! I jut ordered one online.
I added this to my own personal recipe book with a little bit of nutritional information included just for diet-control related reasons…roughly per serve: 462 Calories, 29g fat, 45g carbohydrates, 6g protein
I couldn’t find it anywhere on this page so i thought I’d just post it in case anybody wants it like i did.
Great recipe BTW, I’ve used it a couple of times now and it’s delicious
Thanks James, and I’m so glad you like the pie!
This is my favorite recipe! You can make pumpkin pie any time of year! This month I felt like cooking it, so I used acorn squash. But I often use butternut or whatever type of winter squash is on sale. Thank you for this recipe!
This is by far the best pumpkin pie I’ve had since primary! Do you remember what it feels like when you have something for the first time and absolutely fall in love with the taste? That’s pumpkin pie in my case! My primary teacher introduced me to it and ever since I’ve been trying to find another one that tastes somewhat alike. Unfortunately, pumpkin pies aren’t that traditional in Europe which is why I usually just get them when I’m on holiday in the US. I love cooking but I’d say I’m not much of a cake maker (I usually leave that part to my wife). With this recipe however, it was super easy to make a wonderful, tasty pumpkin pie. It brought back so many fond memories and just the smell of it reminds me of thanksgiving and autumn. Thank you so much for sharing the recipe!!! This has totally made my day!
Super easy turns out great!Make one every holiday and in between.
I made this. It’s absolutely delicious. It’s my go to pumpkin pie. Thank you for the recipe
Exactly as advertised! The BEST pumpkin pie ever. I’ve been making pumpkin pies for Thanksgiving and Christmas for over 35 years and came across this recipe only this year. I made it today and we ate it this evening. It is absolutely amazing. Easy, peasy, to make and delicious!!
Got one in the oven right now. Wife and I LO-O-O-OVE this! Compares very favorably to a pie from Costco (which was our previous favorite). Have been making this for a few years — I saw you cut the cardamom in half (used to be a 1/4 tsp, now 1/8); wonder why? Happy to see the standard 15-oz can of pumpkin now specified — was just “2 cups of puree” which left us with leftover pumpkin from a 28-oz can. Any-hoo, thanks VERY much for posting this luscious pie!
MATE!I have been wanting to make one of these ever since the first Thanksgiving I attended in 2017 (from UK). I was battling with all the different recipes I saw online but decided to stick with this one, mainly because it didn’t give me a headache to look at it. Nice and easy to follow and got me a nice pumpkin pie out of it (with a little jiggle, lol)! I made my own crust, because I hate buying. My pie tin was a 10 incher.I worked it out as:2 CUPS Pumpkin Puree = 600g (Baked a fresh one)1/2 CUP Brown Sugar = 100g1/3 White Sugar = 70gJust in case anyone was curious, I weighed these because I am also calorie counting and wanted to be able to add the recipe to my app. I can’t comment much on taste because I haven’t eaten it yet but a little bit got on the tip of my finger and kinda burned it a little bit when I was getting the pie out the oven, so I licked it off and well… It was a rather pleasant sneak peak!
Thanks for sharing this easy to follow recipe,Merry Christmas!
This recipe also works great with sweet potatoes. I’m off to the market to pick up a pumpkin!
I used the heavy cream but thought it was a bit liquidity, any tips?
If your pie was liquidy, your culprit was not the cream. Most likely it just needed ore time in the oven. Pumpkin pies can take AGES to bake. Go by what the filling looks like, and not how long it’s been in the oven. If you nudge the pie and it ripples like waves, its not set yet. But if it jiggles all as one unit like a Jell-O mold, it’s in good shape.
I have found a few recipes that come out with to much liquid so I took to cooking my pumpkin and spices on the stove until thick and have had excellent results not to mention no more burned pie crust because of waiting for pie to cook properly…never had a problem for years now..hope this helps.. Merry christmas….Jackie
Mine is in the oven. We have never had pumpkin pie before, but my DIL is American and missing Thanksgiving so I made some typical things. I used butternut squash. When i added the dark brown sugar, the mixture is not orange like in your photo. I wanted orange!! Will see how it turns out andvwhat my family think. Thank you.
Hi, Ilana! How nice of you to make this for your homesick DIL. Pumpkin pie is kind of a brownish orange color. If you used dark brown sugar it would be lean closer to brown than orange. Either way it should still be delicious.
First time making pumpkin pie from scratch with real pie pumpkin. It was a hit!I baked my pumpkins face down in a Pyrex dish with an inch of water just like I do my spaghetti squash. It cuts down on baking time. Baked it 50 minutes but could have used less. Some parts were too wet to use but I had plenty left over. I pureed it in a few processor which works great! I also use the Pâte Brisée crust recipe. Next time I will blind bake it. I always feel like a little bit of the crust is undercooked every year. However it tasted amazing! The feeling filled to the broom of my 9-inch pie pan. Wish I had cut back a little. It did not puff up but still looked great and tasted fantastic! Not as grainy/sugary as canned pumpkin. Richer flavor. Once the pumpkin is cooked it’s really easy peasy! Thanks for the great recipe!
This is a lovely recipe! I also cut the sugars in 1/2 and used monk fruit sweetners and 3 dropperfuls of pumpkin pie stevia. You can taste the pumpkin not just sweetness and spice. There is no going back to canned pumpkin. Thank you!
Good flavor but I will reduce the white sugar. A little too sweet. I like the brown sugar flavor better.
I’m hoping mine turns out. I used a baking pumpkin. Mine Is lighter than the pumpkin in the picture. I’m assuming it gets darker as it cooks?
Hi, Tanya! It should get darker as it cooks, though since you used fresh pumpkin puree, it might not get as dark as the photos. Fresh pumpkin can vary in coloration. No worries, though! Pumpkin Pie is delicious no matter what color it is!
Often, the darkness comes from the amount of brown sugar/molasses or spices used. Less spice and white sugar can make a very light pie.
Been making this pie for the last couple years. Everyone loves it and they ask me to make it every single year. I will never go back to canned pumpkin ever again. Thank you for sharing this amazing recipe.
So you don’t need to blind bake the crust?
Hi, Tasha! No need to blind bake the crust for this recipe. Just pour the filling into an uncooked chilled or frozen pie shell and bake.
Technically, no, however next time I’m going to try it. No pumpkin pie requires blind baking but it always looks a bit uncooked to me. (Would not pass the Paul Hollywood test. ) Let me/us know how it went!
Why does the pie shell need to be frozen/chilled?
Hi, Suzy! You want to keep the butter in the pie crust cold so it steams when baked and helps create the flaky layers in the pie. It will also help the pie crust retain its shape.
Hi Suzy, if you’re using a homemade pie crust and you don’t freeze the shell, when you bake the pie, the sides may slump down. If you are using a store-bought pie crust, those are typically frozen and you may as well keep it frozen. There’s usually not as much butter in a store-bought crust so slumping isn’t as much of an issue.
I’ve never cooked pumpkin before. This recipe is amazing!! Everyone loved it! Its light with a nice nutty taste without being punch in the face. The kids and every family member loved it. Best pie ever!!! The cardamom is the best secret! The flavor is just incredible! Thank you for this recipe!!
Thank you so much for sharing this recipe! The pie was out of this world. It is the best pumpkin pie I have ever had. It was everyone’s favorite dessert. I was a bit skeptical about the cardamom, but it really did add something special to make the pie better than it would have been without it. I used fresh pumpkin only because I live in the Czech Republic, where canned pumpkin doesn’t exist. I will never use another pumpkin pie recipe again!
I’m so glad you liked the pie Lindsay!
I started using fresh pumpkin when I lived in Slovakia for the same reason! Won’t go back, either.