One of the advantages of Canadian Thanksgiving being six weeks earlier than its American counterpart is that I can share my Thanksgiving recipes in time for many of you to use. When I went looking for my pumpkin pie recipe online and realized I hadn’t posted it yet, I knew I wouldn’t let another year go by without putting it up.
I’ve made this recipe for years and can’t think of a single thing I’d do to improve it. Well, that’s not completely true: The filling is exquisite, but in a perfect world I’d be a slightly better pie-crust maker. Although everyone around the table claimed to like it, I felt I could do better. That’s why I’m not sharing a pie crust recipe below – use whichever one you like best.
Happy Thanksgiving to everyone in Canada, and a happy Columbus Day to my American friends!
The Ultimate Pumpkin Pie
Adapted slightly from Bon Appetit
Your favourite pie crust recipe
3/4 cup sugar
1 Tbsp packed brown sugar
1 Tbsp cornstarch
2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp kosher salt
2 1/4 cups solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
Make your pie crust according to recipe directions. Freeze for 15 minutes while you preheat the oven to 350 degrees. Line crust with foil, pressing firmly, and bake until sides are set, about 10 minutes. Remove foil and bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325 degrees.
To make filling, mix sugar, brown sugar, cornstarch, cinnamon, ginger and salt until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
Pour filling in partially-baked crust. Bake until filling puffs at edges and centre is almost set, about 55 minutes. Cool on rack. Cover and chill until cold.
Can be made 1 day ahead.
Hope you have a beaitiful Thanksgiving Beth
I love your pumpkin pie !!
Beth, I love the use of sour cream in your pumpkin pie! I'll be trying your version this year, it sounds delicious! Thanks for sharing the recipe and Happy Thanksgiving!
Happy Thanksgiving! I've only ever used the recipe on the can of pumpkin, and this one sounds so much better. Pie crust is my nemesis- I'll be looking for a good one to do this gorgeous pie justice! 🙂
Have a great Thanksgiving. Thanks for the awesome recipe.
Happy Thanksgiving to you, Beth! It has been a long while since I last had a slice of pumpkin pie and yours looks super tempting!
I like to play around with the pie crust. Pumpkin pie goes so well with a gingerbread, shortbread, Graham cracker, or even chocolate crust.
Happy Thanksgiving! I love your pie crust recipe. IS there only 1 tbsp of flour (cornstarch)?
Happy Thanksgiving, Beth!! I always make the recipe off the can of pumpkin with a few tweaks. I may have to try yours this year. I'm not a great crust maker, either, so I'm happy this dessert only has a bottom crust.
Happy Thanksgiving to you Beth. I love pumpkin pie and this one looks droolicious. Loved that you used sour cream.
Anu
http://www.mygingergarlickitchen.com/
your crust looks just fine from where i'm sitting! 🙂
Hope you had a wonderful Thanksgiving! And I LOVE pumpkin pie. One of my favorites (after Key Lime, that is). Yours looks excellent — thanks.
Your pie sounds wonderful Beth, I have never made a pumpkin pie myself. Maybe this should be the year. Looks delicious!
Looks terrific! I have only made pumpkin pie once and I think I need to try it again. Pie crust making is not something I'm comfortable with so maybe I need to accept store-bought crust! Hope you had a great Thanksgiving!
I am still working on pie crust too! If pie didn't have any calories I'd have it down by now, but practicing is dangerous! I like the fact that your recipe doesn't use any evaporated milk. That has always felt just a bit shy of natural to me.
Pumpkin pie is my favorite! This sounds great with the sour cream. Happy Thanksgiving!
Pie crush is a pain! I've given up and buy it 🙂