With fall fast approaching, it’s the perfect time to refresh your pumpkin pie recipe. Pumpkin pie is a staple in most households around Thanksgiving, but not every pumpkin pie is created equal. If it’s made incorrectly, you might find that your pie has the soggy crust or the filling gets overcooked and separates.
There are a few secrets you need to know to make smooth silky pumpkin pie that will have your friends and family scrambling for a second (and third!) serving. If you’re looking for some simple pie cooking guidance, read on!
The secrets to a perfect pie
Believe it or not, one of the biggest errors people make when baking pumpkin pie is ignoring the temperature of the ingredients. It is imperative to measure the temperature of several key ingredients to make pumpkin pie that is smooth and silky pie filling with a delicious flaky crust.
Using a food thermometer can drastically improve the quality of your pie. Thermopro offers a range of affordable, accurate food thermometers so you can measure the temperature of your ingredients for a perfect pie every time.
One of the secrets to a flaky crust is to bake it before ever adding the filling, which is known as “blind baking.” We’ll show you exactly how to prepare your crust for a light, flaky finish every time.
Ingredients (makes two 9″ shells)
2-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2-1/2 sticks unsalted butter
6 tablespoons cold water (measuring 40°F or less on your food thermometer)
- Cut the butter into small cubes and chill in the freezer for about 20 minutes, or until it reads less than 40°F on your food thermometer
- Combine dry ingredients in a food processor and pulse to combine
- Add butter (chilled) and continue to pulse until all ingredients have been combined
- Slowly add 6tbsp cold water, continuing to pulse until all ingredients are combined and have reached a dough-like texture
- Flatten into two even balls and flatten slightly into a rounded disc; wrap with plastic wrap and freeze for a minimum of 4 hours or overnight
- Once cooled, roll the dough out into a pie pan and use a fork to poke holes in the bottom of each shell (this will prevent the crust from bubbling)
- Set the oven to 425°F; line shells with aluminum foil and fill with a weight (such as dried rice or beans). Bake for 15-20 minutes to set the structure of the crust
- Pull the crusts from the oven and remove the foil and weights; bake crusts for an additional 10 minutes or until golden brown. Remove and set aside to cool while you prepare your filling
Silky smooth pumpkin pie filling
Just as with the crust, one of the most critical parts of baking the perfect pumpkin pie filling is to use a food thermometer to reach optimal temperatures. Making your homemade filling is easy and only requires a few simple ingredients.
The most important part of making the filling is to only bake it for just as long as you need to. The overcooked filling will crack and separate from the crust. Many recipes will tell you to use a butter knife inserted into the pie to measure doneness. Since some amount of the filling will almost always stick to the knife, this is an inaccurate way to tell whether your pie is ready. Instead, have a food thermometer ready to measure the internal temperature of your pie.
15 ounces pumpkin puree
12 ounces evaporated milk
3/4 cup sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
- Preheat oven to 325°F. Add all ingredients to a food processor and combine until smooth (about 2 minutes)
- Pour the mixture into your pre-prepared shells and bake for about 45-50 minutes or until internal temperature reads 175°F on your food thermometer
- Remove from oven; set aside to cool. Once cooled completely, refrigerate overnight and serve!
If you’re ready to make pumpkin pie that will wow your friends and family, pick up a Thermopro food thermometer and get cooking!