PUMPKIN PIE 101
Pumpkin pie is the traditional Thanksgiving dessert. There are lots of recipes around for this pie, and some tricks to know too! Make sure you read Pie Crusts 101 and Hot Water Pastry, Step by Step if you are making your crust from scratch.
- Prebake the pie crust before you add the filling. This helps keep the crust crisp and flaky even underneath. And brush the crust with slightly beaten egg white before you prebake it.
- Don't overbake the pie. This type of filling cracks when the pie is overbaked, making it 'weep' moisture too.
- Keep the pie refrigerated after it cools.
- You can use canned pumpkin, pumpkin pie filling, or roast a sugar pumpkin and puree it. It just depends on how much time you want to spend on the pie.
TRADITIONAL PUMPKIN PIE
EASIER PUMPKIN PIE
The first two recipes use an easy gingersnap crumb crust. The filling is made from canned pumpkin folded into softened ice cream, so it's super easy and can be made a few days ahead. The third recipe is for a pumpkin pie pudding cooked in your crockpot, and the fourth is for an Impossible Pie that makes its own crust as it bakes. You can 'fake' a crust by cutting refrigerated pie dough into fall shapes (leaves, turkeys), sprinkling with sugar, then baking at 400 degrees F until they're light brown. Top each serving with a few crispy cutouts. Or crumble up purchased sugar cookies or shortbread, then sprinkle on top of each serving of the pudding.
EASIEST PUMPKIN PIE
Order a pie from a restaurant like Baker's Square, a specialty shop or bakery in town, or a grocery store. Whip your own cream at the last minute, flavored with some vanilla, confectioner's sugar, and cinnamon, for a homemade touch, then pipe it over the pie using a pastry bag with a rosette tip. Transfer the pie to one of your pie plates (this is kind of tricky, so be careful!) before serving for a really homemade look. You can also toast some pecans or sugar coat pecans as described in this recipe and sprinkle those over the pie.
