The BEST PUMPKIN PIE RECIPE I've Ever Made | Thanksgiving Dessert

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Roll out the pie dough into a 12 inch diameter circle.

Transfer the rolled dough to a 9 inch glass pie pan.

Crimp the edges of the pie crust to create a fluted edge.

Chill the crust in the freezer for 30 minutes or refrigerate for 1 hour.

Preheat the oven to 425°F (220°C).

Place pie weights or dry beans in the crust and blind bake for 17 minutes.

Remove pie weights and poke holes in the crust with a fork.

Brush the base of the crust with raw egg white and bake for an additional 5 minutes.

Let the crust cool completely before adding the filling.

In a mixing bowl, combine pumpkin puree, egg, egg yolks, brown sugar, granulated sugar, pumpkin spice, cinnamon, salt, vanilla extract, and evaporated milk.

Whisk until well blended and smooth.

Pour the filling into the pre-baked crust and bake at 350°F (175°C) for 55 to 60 minutes.

Let the pie cool completely on a wire rack.

Whip heavy cream until soft peaks form, then add sugar, rum, and vanilla extract.

Beat until medium stiff peaks form and pipe over the cooled pie.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens