For years and years I’ve used the pumpkin pie recipe found on the Libby’s cans of pumpkin puree. It always turned out consistently delicious so I never really thought to try another recipe.
This was a mistake.
Last year my mom linked me this recipe and was like “make this immediately and ditch the usual recipe.” She was quite right! This pumpkin pie is amazingly dense, superbly flavorful, and has zero of that occasionally slightly watery texture I sometimes noticed with the Libby recipe. I don’t often use qualifiers like “best” or “perfect” in my recipes, but trust me when I say Sally definitely figured this one out.
Deliciously creamy and superbly spiced, this is sure to be your new favorite pumpkin pie recipe and a go-to staple for the upcoming holidays. M is not much of a pumpkin fan, so I’m looking forward to having this whole pie to myself over the upcoming holiday weekend. Don’t worry, I’ll make him a pie he can enjoy too; I’m not a complete monster.
This is a rich pie but very smooth, and goes best with homemade whipped cream and an extra sprinkle of cinnamon. I like my pumpkin pie cold, but it was also excellent at room temperature if that is your preference. Like every pumpkin pie, it works just as well for breakfast as it does for dessert, and I’m sure after your first piece you’ll already be planning your second.
It does require some overnight chilling, so make sure you plan your Thanksgiving preparations accordingly. This pie could easily be started Tuesday and finished Wednesday, leaving Thursday free for the items that can’t be made ahead. As long as you have fridge space (or a cold garage) you are good to go. I will say that if you are planning to add the pie crust cutouts (which are super easy and really fun), you should wait until just before serving to do so in order to avoid sogginess.
Try out your new favorite pumpkin pie recipe this year, and don’t forget to thank Sally.
Perfect Pumpkin Pie
Adapted from Sally’s Baking Addiction
Makes one deep-dish pie
pastry for a double-crust pie (see below)
15 oz (425 g) pumpkin puree
3 large eggs
1 1/4 cups lightly packed (250 g) dark brown sugar (or light)
1 Tbsp cornstarch
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
dash of ground cloves
dash of ground pepper
1 cup (240 ml) heavy cream
1/4 cup (60 ml) milk
- The night before: in a large bowl whisk pumpkin, eggs, and brown sugar until completely combined. Add cornstarch, salt, spices, cream, and milk, and whisk until combined. Cover and chill in the refrigerator overnight.
- The next day: if you haven’t already, prepare your favorite pie dough, or use the recipe linked above. Preheat oven to 375 degrees Fahrenheit.
- Roll out slightly more than half the dough and gently place into your pie plate. Trim edges to about 1″ then fold over and crimp as desired. Optionally, sprinkle edges of pie crust with cinnamon and sugar.
- Briefly whisk filling then pour carefully into the prepared pie plate. If you have extra filling, you can bake it separately in a glass dish (no crust necessary) next to the pie.
- Optional: With remaining pie dough, roll out to about 1/8″ thick (or slightly thicker) and cut leaves or other designs. Place on a lined cookie sheet and sprinkle with cinnamon and sugar.
- Bake leaves for about 20 minutes, they should be golden in color. Remove from oven and set aside.
- Bake pie for one hour. Pie should still be jiggly in the middle but look solid otherwise. To avoid cracking, turn off the oven and open the door but leave the pie in there while it cools down a little. Once it has settled (hopefully without cracks), move it to the counter to cool completely, at least four hours. I prefer pumpkin pie cold, so I placed mine in the fridge after two hours.
- Just before serving, decorate with pie crust shapes. (Eat any extra shapes, or serve them in a small bowl next to the pie). Top slices with whipped cream and a sprinkle of cinnamon. Refrigerate leftovers.
No-Fail Pie Crust
Makes 2 deep-dish pie crusts
2 cups (240 g) all-purpose flour
1/2 tsp. salt
2/3 cup + 1 Tbsp (140 g) shortening
5-7 Tbsp ice water
- Measure shortening into a small bowl and place in freezer for 15-20 minutes. Pour water and a few ice cubes into a bowl or cup and set aside. (I typically pour 8 oz of water and then use what I need.)
- Mix flour and salt in a larger bowl. Using a pastry blender (or two table knives), cut in the chilled shortening until the pieces are pea-sized.
- One tablespoon at a time, add water into mixture and gently mix with your pastry blender (or knives). Repeat until all is moistened and the dough will stick together as one ball, about 6 tablespoons. Divide dough in half and gently roll each half into a ball.
- On a lightly floured surface, gently flatten one ball of dough into a disc. Gently roll into a circle large enough for your pie plate. Transfer dough to pie plate, and trim to a half-inch larger than the rim. Fold pastry under itself and crimp, if desired.
- Roll out second ball of dough for a second pie, or cut into strips or decorations as desired.