{"id":5665,"date":"2023-11-12T07:47:04","date_gmt":"2023-11-12T07:47:04","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/pumpkin-pie\/"},"modified":"2023-11-12T07:47:04","modified_gmt":"2023-11-12T07:47:04","slug":"pumpkin-pie","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/pumpkin-pie\/","title":{"rendered":"Pumpkin Pie"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">This is my go-to pumpkin pie. It has evolved little by little over years and I\u2019m here to tell you it is in a <em>good<\/em> place. The creamy pumpkin custard is accented with a beautiful homemade five spice blend and baked in a super flaky, all-butter <a href=\"https:\/\/www.101cookbooks.com\/flaky-pie-crust\/\">pie crust<\/a>. There are a couple other special winks, secrets, and details I\u2019ll share below along with a roadmap to a great pie.<\/span><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/pumpkin-pie-recipe-2.jpg?w=620&amp;auto=format\" alt=\"a spice of pumpkin pie on a plate with a golden crust and dollop of whipped cream\" width=\" 620\" border=\"0\" \/><\/p>\n<h2><span class=\"s1\">The Details That Make this Pumpkin Pie Special<\/span><\/h2>\n<p class=\"p1\"><span class=\"s1\">This pie has many of the hallmarks of a traditional pumpkin pie (flaky pie crust, warming spices, pumpkin custard), along with the following little tweaks to make the pie extra special.<\/span><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\"><strong>Coconut Milk<\/strong>: While many traditional pumpkin pie recipes use cream, half-and-half, or canned evaporated milk, I like to use full-fat coconut milk. Pumpkin and coconut milk are made for each other. Along with the spice blend, so rich and good.<\/span><\/li>\n<li class=\"p1\"><strong>Toasted Nut Layer<\/strong>: For this pie, a simple slather of pureed walnut or hazelnuts is spread across the pie crust before filling and baking. In addition to adding another layer of flavor, it also helps to keep the crust from getting soggy. It\u2019s optional but I rarely bake this pie without it.<\/li>\n<li class=\"p1\"><strong>Citrus-flecked Pie Crust<\/strong>: Incorporate the zest of an orange into your pie dough here. The orange along with the pumpkin, blend of five spices, and coconut milk is really nice.<\/li>\n<\/ul>\n<p><img decoding=\"async\" style=\"font-size: revert;color: initial;font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif\" src=\"https:\/\/images.101cookbooks.com\/pumpkin-pie-recipe-8.jpg?w=620&amp;auto=format\" alt=\"pie crust lined with hazelnut butter before baking\" width=\" 620\" border=\"0\" \/><\/p>\n<p class=\"p1\"><span class=\"s1\">If you want a more traditional pumpkin pie, swap in heavy cream for the coconut milk. Skip the smear of hazelnuts, and keep your pie crust straight.<\/span><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/pumpkin-pie-recipe-v.jpg?w=620&amp;auto=format\" alt=\"a spice of pumpkin pie on a plate with a golden crust and dollop of whipped cream\" width=\" 620\" border=\"0\" \/><\/p>\n<h2 class=\"p1\"><span class=\"s1\">How To Make a Homemade Pumpkin Pie: Step By Step<\/span><\/h2>\n<p>Here are the broad strokes it takes to bake a proper pumpkin pie.<\/p>\n<ol>\n<li class=\"p1\"><span class=\"s1\">Roll out pie dough.<\/span><\/li>\n<li class=\"p1\">Freeze pie crust for 20 minutes.<\/li>\n<li class=\"p1\">Pre-bake pie crust.<\/li>\n<li class=\"p1\">Make pumpkin pie filling.<\/li>\n<li class=\"p1\">Assemble pie.<\/li>\n<li>Bake pie and cool.<\/li>\n<\/ol>\n<h2 class=\"p1\"><span class=\"s1\">What temperature do you bake pumpkin pie?<br \/>And how to avoid cracks.<\/span><\/h2>\n<p class=\"p1\"><span class=\"s1\">You see people baking pumpkin pies any where from 325<\/span><span class=\"s2\">\u00b0<\/span><span class=\"s1\">F to 425<\/span><span class=\"s2\">\u00b0<\/span><span class=\"s1\">F. I\u2019m a fan of the low end of that spectrum. Baking pumpkin pie at a relatively low temperature, 325<\/span><span class=\"s2\">\u00b0<\/span><span class=\"s1\">F is one factor that can help avoid dreaded cracking later on. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/pumpkin-pie-recipe-9.jpg?w=620&amp;auto=format\" alt=\"freshly baked pumpkin pie in glass pie plate\" width=\" 620\" border=\"0\" \/><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">By baking the pie low and slow, you end up with a silky, creamy pumpkin custard (see above). Another tip, allow your pie to cool slowly. And if you do end up with a crack, a strategic dollop of whipped cream always helps!<\/span><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/pumpkin-pie-recipe-7.jpg?w=620&amp;auto=format\" alt=\"pumpkin puree, brown sugar, and spices being mixed in large bowl\" width=\" 620\" border=\"0\" \/><\/p>\n<h2><span class=\"s3\">Pumpkin Pie: <\/span><span class=\"s1\">Canned pumpkin versus fresh pumpkin &#8211; which is better?<\/span><\/h2>\n<p class=\"p1\"><span class=\"s1\">I used to be squarely in the make your own pumpkin puree camp. But honestly, you can make really great pumpkin pie filling using canned pumpkin. If you\u2019re using canned pumpkin be sure it is 100% pure pumpkin with no added spices or sugar.<\/span><span class=\"s3\"> Libby\u2019s brand <\/span><span class=\"s1\">100% <\/span><span class=\"s3\">pure pumpkin is a fan favorite, but I\u2019ve also had a lot of success using Farmer\u2019s Market brand, they have an organic pumpkin puree that works (and tastes) great.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">To make your own roasted pumpkin puree start with a 3 pound sugar pie pumpkin, 2 tablespoons of olive oil, and a bit of salt. Carefully cut your pumpkin into four wedges, remove seeds and stem, and rub the wedges generously with the olive oil. Sprinkle with salt and roast in a 400<\/span><span class=\"s2\">\u00b0<\/span><span class=\"s1\">F oven under very tender, about an hour. <\/span><span class=\"s3\">Scoop the flesh out of the skins and puree with a hand blender or mash well by hand.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">You can also substitute roasted sweet potatoes or other roasted winter squash in place of the pumpkin as a variation. And you can use the filling in tarts, or for individual pies\/tarts as well.<\/span><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/pumpkin-pie-recipe-3.jpg?w=620&amp;auto=format\" alt=\"ingredients to make a pumpkin pie arranged on counter including eggs, brown sugar, pumpkin puree, and vanilla\" width=\" 620\" border=\"0\" \/><\/p>\n<h2 class=\"p1\"><span class=\"s1\">Pumpkin Pie Spice Blend<\/span><\/h2>\n<p class=\"p1\"><span class=\"s1\">This pie uses a five spice blend. It is a bit more assertive than your typical pumpkin pie spice blend. It\u2019s not shy with the cinnamon, and has a good amount of ginger, cloves, and allspice along with freshly grated nutmeg. A couple tips on this front, if you can get your hands on Vietnamese cinnamon, I love it as part of this blend. It\u2019s a little hotter, edgier and assertive. And once you freshly grate nutmeg (use a microplane) you\u2019ll never go back. If you only grind one spice in this blend yourself, let it be the nutmeg.<\/span><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/pumpkin-pie-recipe-5.jpg?w=620&amp;auto=format\" alt=\"an all-butter pie crust ready to be filled and baked into pumpkin pie\" width=\" 620\" border=\"0\" \/><\/p>\n<h2 class=\"p1\"><span class=\"s1\">Do you really need to pre-bake the crust for pumpkin pie?<\/span><\/h2>\n<p class=\"p1\"><span class=\"s1\">Pre-baking the crust for this pie makes enough of a difference to be worth it. I\u2019ve tested baking it both ways, and at a range of temperatures. The pumpkin pies made with pre-baked crusts generally had better structure, especially on the bottom. The timing on the overall pie ends up being better as well. The pumpkin custard sets up just about the same time your crust gets nice and golden. So yes, for this pie, I recommend a pre-baked crust. Have a look at how golden and beautiful the crust turns out below.<\/span><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/pumpkin-pie-recipe-10.jpg?w=620&amp;auto=format\" alt=\"slice of pumpkin pie on a plate with a fork\" width=\" 620\" border=\"0\" \/><\/p>\n<p>Lastly, my tip on the whipped cream front is to avoid over-whipping it. Floppy peaks is what to aim for. Sweeten it to your liking and spike it, if you like, with a little something boozy towards the end of the whipping process.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/pumpkin-pie-recipe-11.jpg?w=620&amp;auto=format\" alt=\"a spice of pumpkin pie on a plate with a golden crust and dollop of whipped cream\" width=\" 620\" border=\"0\" \/><\/p>\n<h2 class=\"p1\"><span class=\"s1\">More Pie Recipes<\/span><\/h2>\n<ul>\n<li class=\"p1\"><a href=\"https:\/\/www.101cookbooks.com\/shaker-lemon-pie\/\"><span class=\"s1\">Shaker Lemon Pie<\/span><\/a><\/li>\n<li class=\"p1\"><a href=\"https:\/\/www.101cookbooks.com\/deep-dish-quiche\/\">Deep Dish Quiche<\/a><\/li>\n<li class=\"p1\"><a href=\"https:\/\/www.101cookbooks.com\/shaker-apple-pie\/\">Shaker Apple Pie<\/a><\/li>\n<li class=\"p1\"><a href=\"https:\/\/www.101cookbooks.com\/shepherds-pie-recipe\/\">Vegan Samosa Shepherd\u2019s Pie<\/a><\/li>\n<\/ul>\n<p>Continue reading <a href=\"https:\/\/www.101cookbooks.com\/pumpkin-pie\/\">Pumpkin Pie<\/a> on <a href=\"https:\/\/www.101cookbooks.com\">101 Cookbooks<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is my go-to pumpkin pie. It has evolved little by little over years and I\u2019m here to tell you it is in a good place. The creamy pumpkin custard is accented with a beautiful homemade five spice blend and &hellip; <a href=\"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/pumpkin-pie\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5665","post","type-post","status-publish","format-standard","hentry","category-pizza"],"_links":{"self":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/posts\/5665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/comments?post=5665"}],"version-history":[{"count":0,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/posts\/5665\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/media?parent=5665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/categories?post=5665"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/tags?post=5665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}