If you are looking for pumpkin recipes, look no further! I have full directions on how to make pumpkin pie that is delicious, pretty, and easier than you think!
I might get backlash, but I’m going to be honest with you…
I don’t get the whole pumpkin spice craze.
I don’t want pumpkin coffee, pumpkin muffins, or pumpkin spice kale chips…um…that’s a hard no.
The only pumpkin I can get behind is pumpkin pie and before this recipe, I couldn’t really get behind that either!
This book was published in 1997 and it has been the basis for my pumpkin pie recipe ever since.
My version is close to the original. I’ve just tweaked it here and there over the years.
I checked on Amazon and there was one copy of the book in stock HERE!
My family requests this pumpkin pie every year and they aren’t big pumpkin people either.
My version is close to the original, with little tweaks here and there.
If you follow the directions on how to make the pumpkin pie, it’ll be the crown jewel on the Thanksgiving dessert table!
And plan on making it every year from here on out!
- 1 package of refrigerated pie crust (it should have two crusts in the package): get fresh from the grocery store
- 1 can of solid pack pumpkin (15 ounces): https://amzn.to/2PC1uhR
- 1 cup of half and half: get fresh from the grocery store
- 3 eggs: get fresh from the grocery store
- 2/3 cup sugar: https://amzn.to/2LfZb3x
- 1/4 cup honey: https://amzn.to/2QSThuc
- 2 teaspoons ground cinnamon: https://amzn.to/2QLYXpW
- 1 teaspoon ground allspice: https://amzn.to/2C8wyC8
- 1 teaspoon ground nutmeg: https://amzn.to/2rALEdz
- 1/2 teaspoon ground ginger: https://amzn.to/2LfsV0j
- 1/2 teaspoon ground cloves: https://amzn.to/2Qr2zyd
- 1/2 teaspoon salt: https://amzn.to/2QJh0NB
- Crust shield: https://amzn.to/2rxWyRg
- Pie Plate: https://amzn.to/2QRWKJE
- Parchment paper: https://amzn.to/2UGEstV
Pumpkin pie recipe directions
Step 1: Heat things up!
Preheat the oven to 425 degrees F.
If you are new to baking, preheating the oven is not a step you can skip!
Step 2: All About the Crust
Remove the pie crust from the refrigerator and let it warm up a bit. Unroll it and place it into a 9-inch pie plate. Press the crust down and roll under any excess. Then use your fingers to flute the edges.
I don’t make my own crust. Honestly, if I had to make my own crust, there is a pretty good chance I’d never bake this pie again.
I once read an article about making pie crust from scratch and it said it’s “worth mastering”.
If I have to “master” it, I’m pretty sure it’s not worth it.
My philosophy on pie crust: Why spend all that time and effort when I know it isn’t going to be any better than the pre-made crust?
3. Combine the remaining ingredients in a bowl and mix. Pour into crust.
4. Place pie into oven and bake for 10 minutes. Reduce the oven temperature to 350 degrees F. If the crust looks the right amount of light brown baked, place a pie crust protector on it. Bake 40 to 45 minutes, until the center is set and a toothpick comes out clean.
5. Remove from oven and allow to cool.
Refrigerate leftovers. See directions for the garnish.
I made leaves, tendrils and berries. You can use cookie cutters if you would rather.
1 refrigerated pie crust
1/2 cup of half and half
3 tablespoons sugar
Food color (red and green): https://amzn.to/2Qwlh7y
1. Preheat oven to 400 degrees F. Unroll the pie crust and work on parchment paper or foil.
2. Use a knife to cut out leaf shapes. Then take your knife and cute in the veining for the leaves, but don’t cut all the way through.
3. With the excess, roll multiple pieces into snakes and give them a twist to make the tendrils. Roll the remaining into balls for the berries.
4. Place on a baking sheet. Take some of the half and half and add some green food color. Brush it onto the leaves and the tendrils and sprinkle with sugar.
5. Mix the remaining half and half with red food color. Brush half and half on berries and sprinkle with sugar.
6. Bake for 10-15 minutes or until browned.
7. Remove from oven and allow to completely cool.
When you pie cools, you might have cracks that appear. Don’t fret! I happens all the time, but no one will know!! Whoohoo!
You can decorate your pie with the leaves, tendrils and berries off to one side, or in the case of my pie this year, I had some cracks in the middle and decided I needed to cover it up!
Place your first layer of leaves on the pie. I mix a small amount of powdered sugar and water to make a glue. When adding a second layer, I put a little bit of the sugar/water mixture on the bottom of leaf, so it sticks to the one beneath. Repeat until you have it covered as you want.
Add tendrils an berries – use the sugar/water glue if necessary.
That’s it! Now go wow someone with your awesome pie!!
Thanks for stopping by and stay safe and Happy Baking!
*The original recipe is from America’s Favorite Brand Name Holiday Recipes – I have made changes to the decorations on top of the pie.