Hamdi Saidani This Pioneer Woman Pumpkin Pie is a creamy and smooth recipe, which is made with pure pumpkin puree and heavy cream. It’s the perfect Thanksgiving dessert, ready in about an hour, plus cooling time.
Pioneer Woman Pumpkin Pie Ingredients
For the Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the Filling:
- 1 (15-oz.) can pumpkin puree
- 1 1/4 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 2 large eggs plus 1 large egg yolk
How To Make Pioneer Woman Pumpkin Pie
- Prepare the Pie Crust: Fit your pie dough into a 9-inch pie plate that is at least 1 1/2 inches deep. Crimp the edges. Prick the bottom of the crust all over with a fork and chill it in the freezer for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 400˚F. Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 13 to 15 minutes, until the edges look dry. Carefully remove the parchment and weights, then return the crust to the oven for another 4 to 6 minutes, until the bottom appears dry. Reduce the oven temperature to 350°F.
- Make the Filling: In a medium bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, and brown sugar. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and the extra egg yolk until the mixture is thoroughly combined and smooth.
- Bake the Pie: Pour the filling into the partially baked pie crust and place the pie on a baking sheet. Bake for 55 to 60 minutes. The pie is done when the edges are set, but the center still has a slight jiggle.
- Cool Completely: Let the pie cool completely on a wire rack for at least 2 hours. This step is crucial for the filling to set properly. Serve with whipped cream.
Recipe Tips
- How to get a perfect, non-soggy crust? “Blind baking” the crust before adding the filling is the secret. This pre-bakes the dough, creating a barrier that prevents the wet pumpkin filling from making the bottom of your pie soggy.
- How do I know when the pumpkin pie is done? The center should still be slightly wobbly when you gently shake the pie. It will continue to cook and set from the residual heat as it cools. If you wait until the center is completely firm in the oven, the pie will be overbaked and may crack.
- Can I use a store-bought crust? Absolutely! A store-bought refrigerated or frozen pie crust is a fantastic time-saver for this recipe.
- What if I don’t have pumpkin pie spice? You can make your own by mixing 1 teaspoon of cinnamon, ¼ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and a pinch of ground cloves.
What To Serve With Pumpkin Pie
This classic dessert is a Thanksgiving staple and is best served with:
- A generous dollop of sweetened whipped cream
- A scoop of vanilla bean ice cream
- A drizzle of caramel sauce
How To Store Pumpkin Pie
- Refrigerate: Once the pie has cooled completely, cover it loosely with plastic wrap or foil and store it in the refrigerator. It will keep for up to 4 days.
- Serving: Pumpkin pie can be served chilled, straight from the refrigerator, or you can let it sit out for about 30 minutes to come to room temperature.
Pioneer Woman Pumpkin Pie Nutrition Facts
- Calories: 350-400 kcal
- Fat: 20g
- Carbohydrates: 40g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this pie ahead of time?
Yes, this is a great make-ahead dessert. You can bake the entire pie a day in advance and keep it stored in the refrigerator.
Why did my pumpkin pie crack on top?
Cracking is usually a sign of overbaking. The custard filling was cooked for too long or at too high a temperature. To avoid this, pull the pie from the oven when the center still has a slight jiggle.
Can I use fresh pumpkin puree instead of canned?
You can, but it will require more work. You’ll need to roast a sugar pumpkin until tender, then scoop out the flesh and purée it until very smooth. Canned pumpkin purée (not pie filling) is very consistent and makes this recipe much easier.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Stuffing Casserole Recipe
- Pioneer Woman Orange Chicken Recipe
- Pioneer Woman Chicken Wings Recipe
Pioneer Woman Pumpkin Pie Recipe
Description
A classic, creamy pumpkin pie with a smooth, spiced filling and a perfectly flaky crust, just like the Pioneer Woman makes.
Ingredients
Instructions
- Prepare your pie crust in a 9-inch pie plate and chill it for at least 30 minutes.
- Preheat oven to 400°F. Blind bake the crust with pie weights for 15 minutes, then for another 5 minutes without weights. Reduce oven to 350°F.
- Whisk together all the filling ingredients until smooth.
- Pour the filling into the partially baked crust.
- Bake for 55-60 minutes, until the edges are set and the center has a slight jiggle.
- Cool completely on a wire rack for at least 2 hours before slicing.
- Serve with whipped cream.
Notes
- u003cliu003eBlind baking the crust is the most important step to prevent a soggy bottom.u003c/liu003eu003cliu003eDo not overbake the pie; it should still have a slight wobble in the center when you take it out of the oven.u003c/liu003eu003cliu003eLetting the pie cool completely is essential for the custard filling to set properly.u003c/liu003eu003cliu003eThis is the perfect make-ahead dessert for Thanksgiving.u003c/liu003e
