Pumpkin Pie

This recipe is taken from a food blogger I have been following for six years now, David Lebovitz. The original recipe calls for a marshmallow topping, but can also be made without it. A piece of good advice he gave when baking pumpkin pie is do not overcook it. That is what causes it to crack while cooling, which doesn’t change the flavor so much, but astetically isn’t pleasing, unless you’re doing the marshmallow topping then none-is-the-wiser. So if you want that perfect pumpkin pie, let me tell you, this is it.

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Pumpkin Pie


Pie Crust

  • One Pâte Brisée recipe
  • Pie weights (such as beans, rice or pie weight pearls)

Pumpkin Pie Filling

  • 1 ¾ cups / 425g pumpkin puree
  • 1 cup / 250ml heavy cream
  • ½ cup / 125ml whole milk
  • 3 eggs, room temperature
  • ¾ cups / 160g packed light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon grated nutmeg
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • 1 tablespoon cognac or brandy


Make Pâte Brisée following the recipe for it and have dough rolled out and in pie dish ready to go, having folded any overhanging edges under and crimping the dough around the rim of pie plate or do a more decorative design like leaves.

Blind Baking: Preheat oven to 375F (190C). Prick the pie dough a few times with a fork, line dough with aluminum foil and fill halfway with pie weights. Bake the pie until golden brown, about 15 to 20 minutes. Lift out the foil with the weights, and bake for another 5 to 8 minutes or until dough is well-browned. Now turn down oven temperature to 350F.

Making Pumpkin Pie Filling: While the crust is baking, in a blender or with an immersion mixer, mix together the pumpkin puree, cream, milk, eggs, brown sugar, ginger, cinnamon, cloves, pepper, nutmeg, salt, vanilla, and cognac or brandy.

In a medium saucepan, gently heat the filling, stirring constantly, just until it’s warm to the touch. Do not overheat or you will get scrambled eggs in your filling. (Eggs begin to cook at 140F.)

Baking the Pumpkin Pie: Pour the warm filling into the prebaked pie shell and bake (at 350F) about 45 to 50 minutes, or until when you jiggle the pie the center looks just about set. The pie should puff up a little but still be slightly jiggly in the middle. To be safe, start checking it about 10 minutes before the suggested times. Let the pie cool completely on a wire rack. Once cool, the pie can be chilled (up to two days), or left at room temperature for serving.

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