Metal and unglazed ceramic pie pans work better than glass for this pie because the crust doesn’t shrink as much during blind baking. Unglazed ceramic has the added advantage of making the crust extra crisp. You can double this recipe, using one 15-oz. can of pumpkin; it will be just shy of 2 cups, but that’s fine. I love this pie even more when it’s made with fresh pumpkin purée. Serve this with a dollop of freshly whipped cream, if you like.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Cover the crust with foil, gently folding the foil completely over the leaf edge. Cover the bottom with a generous amount of pie weights (I use pennies, but raw rice or dried beans are fine). Bake until the crust is pale and no longer looks wet and the sides are golden, 30 to 35 minutes. Remove the foil and weights and prick the crust very lightly with a fork (but don’t pierce through it). Bake until the crust is golden all over, another 5 to 10 minutes.
I ended up baking two pies the night before Thanksgiving. The second pie was started a bit later than the first. I blind baked the first pie's crust as instructed, even though it seemed like an inordinate amount of time to blind bake any crust. With the second pie, I stopped blind baking the crust after 10 minutes, filled it, and baked it with the first pie.The first pie with the 30-minute blind-baked crust was as I feared; the crust was too hard under the custard, and it was difficult to get one's fork through the shell. The second pie came out perfectly; the crust was easy to eat and lovely. The ingredients for the crust were great, but the handling instructions are off.The custard was quite yummy. I would like to try this with half & half next time though, just to ease up on the calories in the recipe.
I have been a proffessional cook for the last 13 years and this is the pie I make for my family every Thanksgiving and Christmas. It really is the best pumpkin pie I've ever tasted. My brother loves it so much I make it for him at least 5 times a year!
I have been making pumpkin pies for over 50 years and this is by far the best one.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?