$25 Pumpkin Pie

$25 Pumpkin Pie

  • Prep Time: 30 mins
  • Total Time: 1 hrs 20 mins
  • Serves: 8,Yield: 1Pie

    • About This Recipe

    “A unique baking method preserves crispness of the crust and yields a slightly spicy, not too sweet pumpkin pie. The name came shortly after someone purchased three of them from me for $75 :-)”

    Ingredients

  • 1 (9inch)pie shells, unbaked, in pan with edge prepared for an open top pie
  • 1egg white, lightly beaten
  • 2cupspumpkin puree( plain)
  • 1cuppacked dark brown sugar
  • 2teaspoonsground ginger
  • 2teaspoonsground cinnamon
  • 1teaspoonfresh grated nutmeg
  • 1/4 teaspoonground cloves
  • 1/2 teaspoonsalt
  • 2/3 cupheavy cream
  • 2/3 cupmilk
  • 4largeeggs

    • Directions

  • Adjust an oven rack to lowest position and heat oven to 400°F.
  • Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.
  • (Have all your ingredients measured out and start your filling when the crust goes into the oven).Remove parchment from crust,prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
  • Remove crust from oven and brush lightly with egg white while still hot.
  • Process pumpkin, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
  • Transfer mixture to a 3-quart heavy saucepan.
  • Bring it to a sputtering simmer over medium-high heat.
  • Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
  • As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
  • Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
  • Gradually pour hot pumpkin mixture through feed tube while still running.
  • Process 30 seconds.
  • Pour warm filling into hot pie shell.
  • Put a crust shield on completed pie and bake about 25 minutes.
  • Filling will be dry-looking and lightly cracked around the edge.
  • The center will wiggle when pie is gently shaken.
  • Cool on a wire rack to a warm room temperature.
  • Serve with slightly sweetened whipped cream.

    • Reviews

  • “What a delicious pie!I roasted the pumpkin as stated, but just scooped it out with a spoon (easier that way).The prep was a little involved, but WAY worth it!The texture of this pie is a little softer than the pumpkin pie I am used to, it’s lighter, almost like a torte.I served it with fresh sweetened whipped cream.YUM!The spice amounts are absolutely perfect!I wouldn’t change a thing!I will be making this for the holidays this year-Thanks for a great recipe, Steve!”

  • “$25 Pumpkin Pie?I’ll give you $30!What a perfectly delicious ending to our Thanksgiving dinner!Thanks for this recipe, Steve!”

  • “Steve – This was a terrific pie! Not too sweet, not too spicy and the taste of pumpkin still came through. Whipped cream – Cool Whip – is there a difference?? Thanks for convincing me to make this one!It is a winner!”

  • “Incredible!!I have made several different pumpkin pies in this past year, and this one leaves them all in the dust.This was absolutely delicious!!Next time I will start with fresh pumpkin and I can’t wait to taste the results!I made this with the perfect Classic Pie Crust #26205 — what a winning combination!Thank you so very much Steve for this scrumptious pumpkin pie recipe.Dianne”

  • “Nothing short of AMAZING! Was afraid to try a new recipe for Thanksgiving. So I made both this, and the standby Libby’s recipe. This one blew the old one out of the park! I cant really say what it was that made it better. It was just over the top better. Creamier I think, and just had more of a depth of flavor. I think the brown sugar did it? Whatever it was, it was awesome! Only problem I had was the crust sticking. But that was cause I used a glass pie tin, and didnt grease it first. I also liked that it made more than can fit in a normal 9 inch pie pan. So it was perfect for my deep dish pie pan. Made a nice thick pie.I will never make any other pumpkin pie!”

  • “The crust was nice and crispy. The filling is more custard like than regular pumpkin pie but very tasty. I little more work but worth trying!”

  • “This pie was absolutely incredible!I made it for five Australian people who had never eaten pumpkin pie before and were a little hesitant.Needless to say, we were all completely won over! They’re definitely worth $25.”

  • “This was a very good pie, not too sweet, not too spicy. But to be completely honest it didn’t taste a whole lot different from our less involved pumpkin pies. Still very good though, a bit softer than the norm.”

  • “The texture was perfect.Deliciously creamy!My family thought the pie had a little too much ginger, so we will probably play with the spices a little bit.Thank you for the recipe!”

  • “The amount of effort put into the crust portion of the recipe was not really worth it but the filling was very good.I made it as written except for the omission of cloves as I just don’t care for them. The cook time for me was way off as it took mine almost an hour to bake before the filling baked enough that the center was only a little jiggly. I used a deep dish Pampered Chef stone pie plate so that might have affected the bake time.”

  • “I looked for years for the recipe and crust technique that my grand mom used, especially , fresh from the pumpkin, from scratch!Thanks so very much, Steve, for reviving a ‘lost’ recipe for our family to continue to rave over!Perfect!”

  • “This was really good! I decided to test this recipe out to see if I wanted to make it for Thanksgiving, and I am absolutely using it for the upcoming holiday. I used pure canned pumpkin and used almond milk place of regular milk. The baking time was perfect! I like a “spicy” pumpkin pie, so I might increase the spices a little to taste, but otherwise this is a fantastic recipe. I will be serving it with home made whipped cream too :]”

  • “I love this pie!!!It’s a little more work than most pumpkin pies, but well worth it.I’ve made it several times and have never been disappointed — and neither haveany of the guests that were lucky enough to have a piece of it!!!!Thanks for sharing a wonderful recipe.”

  • “I made this for Thanksgiving and along with this pumpkin pie, several were brought in and we compared.Honestly, I am glad I made it and tried the crust technique but for the amount of work and all else, I will buy instead of making.Five Stars for your well written recipe, a fail-proof pie.Five Stars for making it happen and having all the ingredients.I leave it up to zaar folks to decide to homebake or buy.”

  • “I cannot rate this recipe because I used a tried and true filling that my family loves, but I followed the directions for baking the pastry, and assembling the filling, and the results were stellar. I will use this method of painting the crust with egg white, and precooking the filling with any baked pie that has a custard base from now on.Thank you for the inspiration, and the very clear instructions Steve.”

  • “Best pumpkin pie anfter my own Christmas party last year ended up making this 2-3 times a week for a pregnant friend who’s craving could only be tamed by this recipe as i tried others and she wasnt fooled but has turned into a family favorite My husband talks about year round”

  • “When I found this recipe was worried about all the steps (this is my first attempt at any pie) But it wasn’t that hard once I started and it turned out PERFECT.The best compliment I got was when my Mom stated it tasted “Just Like Grandma’s Pumpkin Pie”.I was so proud and will make this my one and only recipe for pumpkin pie.The texture, taste, and appearance made the perfect pumpkin pie, well worth the $25.Thanks for posting!”

  • “Sorry to give this a bad review since I had such high hope for this recipe. But,the flavor and texture were average. It wasn’t worth the effort.”

  • “This was a really nice tasting pie.The only difficulties I had was not knowing when to add the brown sugar, since the directions do not specify.It made the most sense to me to add the brown sugar to the pumpkin, spices and salt in step 5, so I added it there.I’m glad I had all the ingredients pre-measured (as you suggested) otherwise I would have missed adding the sugar altogether.The filling didn’t seem to set completely, which may have been a result of covering the entire pie with aluminum foil while it was baking (which I opted to use because I don’t have a crust shield). Your method of baking the pie shell for fifteen minutes really helps maintain a perfectly flaky bottom crust!I will definately buy a crust shield and continue using this method in the future.”

  • “So glad I made 2! It was a little extra work compared to my old faithful but worth it. Most of the first pie is all gone and was awesome for Day After Thanksgiving breakfast. There are only 3 of us and our picky 11 year old won’t go near pumpkin pie so now you know where it all went! I had to make a few changes though. I used canned pumpkin and refridgerated pie crust. (sorry!) I have always prebaked my crusts a little even with fruit pies and I would have done it here even if not in the instructions.Thanx for a true keeper!”

    •