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Classic Pumpkin Pie

Recipe photo courtesy of Maria Robledo

To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon.

Source: Martha Stewart Living, November 2005



Cook's Notes

You'll need 10-inch pie plates for this recipe rather than the standard 9-inch.

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How would you rate this recipe?
  • amalina_williams
    27 NOV, 2017
    My go to recipe. I love this though often cheat & get the pre-cooked pie crust.
  • agzooless
    2 NOV, 2014
    I made this recipe a year ago when given several sugar pumpkins. I probably made at least 8 pies in 2 days. This recipe does take longer to cook than it claims. My oven temp is pretty accurate and only a handful of recipes have ever had the wrong temp/time so I would say it's the recipes fault. Currently the pies have cooked for 30 minutes and are almost completely liquid, just barely set around the very edges. I think this will take at least another 20 minutes but probably more.
    • zbegoniac56
      29 OCT, 2017
      your pumpkin may not have been thick enough. put cooked pumpkin in a cheesecloth lined sieve over a bowl and drain overnight and you'll see a lot of drained liquid and firmer pumpkin pulp.
  • TesK
    28 NOV, 2014
    I just made this recipe last night, however a 9 inch and a 10 inch and had enough dough left over for yet another 9 inch pie! After reading the comments about the pies taking a lot longer to cook, I decided to make a slight change in the recipe. I reduced the evaporated milk to only 2 cups. And it cooked perfectly in about 40 minutes! And I have never tasted a better pumpkin pie!
  • MLG
    1 DEC, 2013
    I made four 9" pies with this recipe. I used pre-made, frozen pie crusts (and skipped all the decorative silliness) and canned pumpkin. Delicious!! I even froze half the filling and used it a month later and it was still outstanding.
  • Claire Karoubi
    26 NOV, 2013
    I want to make this recipe, adding a little more depth, by adding some maple syrup and bourbon, and brulee-ing the top. Has anyone tried this? Do you have any suggestions?
  • nmhamari
    4 NOV, 2013
    Be sure to use 10" pans!!!! I didn't have any so I went with 9". Big mistake. It took forever for the middles to set and it thus burnt the bottom crust a little. Also I will add a lot more spice next time. But it was actually pretty easy. I will never use canned pumpkin again!
  • savvybanana
    26 NOV, 2012
    I cut this recipe in half and replaced the evaporated milk with 1cup of 50/50 mixture coconut fat (from a can of coconut cream) and water (to make it dairy free). I also used a different crust. I thought this made excellent pie filling! It was moist and the seasoning wasn't overwhelming, like other recipes I have tried. My only complaint is how long it took to bake- much longer than the recommended time.
  • stephmonster87
    18 NOV, 2010
    This really did take too long to make and tasted a little plain. This recipe is better (who doesn't love chocolate ;))
  • Maysem
    5 NOV, 2009
    Does this pie yield a soft, custardy filling or a firm pie?
  • MS112596154
    26 NOV, 2008
    I also found that my cooking times took a LOT longer! I have a brand new stove, and I've found that it always takes a bit longer than the recipes say even though the temperatures are accurate. (i had to almost triple the time it took to bake the butternut squash) But yes, this recipe is DELICIOUS... I have never made a pie before, and mine turned out great the first time. Even people who don't like pumpkin pie were eating it!

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