Pumkin Pie mmm!

https://youtu.be/scihKHf5zOc A classic Pumpkin Pie with a soft, perfectly set filling, perfect amount of spicing, not too sweet and a bronzed surface that’s crack free! Simple to make, it’s perfect in every way. Use a homemade pie crust or store bought for ease, fresh or canned pumpkin! The BEST Pumpkin Pie, perfect in everyday with a beautiful smooth filling, crack free surface and flaky buttery pie crust Pumpkin Pie For a recipe that’s actually incredibly simple to make, perfecting The Pumpkin Pie was irritatingly difficult – hence why it’s taken me until 5 years to share it. Not enough spicing, weird blend of spicing, too sweet, not sweet enough, unpleasant “curdled” filling, severe cracks, overcooked, undercooked. I feel like I’ve battled every possible variation of pumpkin pie to confirm that this is The One. It’s based on the filling recipe from Smitten Kitchen albeit I tweaked the spices (I found them too subtle) and reduced the oven temperature because I discovered by trial and error that this is the easiest path to avoid cracks on the surface of my Pumpkin Pie. Isn’t she a beauty? There are the teeniest of cracks on the edges, and truthfully I could’ve just photoshopped them out (and I bet some food magazines DO!!). But there is no need – she’s pretty near to perfection! Overhead photo of Pumpkin Pie showing no cracks on surface Fork cutting into Pumpkin Pie What you need for Pumpkin Pie Filling Here’s what you need for the filling: Pumpkin puree – canned or homemade (see below). If using canned, make sure you use pure pumpkin, not pre spiced pumpkin pie filling; Homemade Pumpkin Pie Spices – cinnamon, ginger, cloves and nutmeg; and Sugar, cream and eggs. What you need for Pumpkin Pie Filling Homemade Pumpkin Puree for Pumpkin Pie After much trial and error, I’ve found that the best way to make pumpkin puree for pumpkin pie is to steam pumpkin pieces then pass through a sieve. Boiled pumpkin is too watery. Roasted pumpkin, albeit arguably the “best” pumpkin flavour, dries out too much so once mashed, it’s too thick which results in a pie filling that’s not as soft as it should be. Steamed, mashed or pureed in a food processor, then passed through a sieve yields pumpkin puree that is, in my opinion, virtually identical to canned pumpkin. Pumpkin Pie Crust Buy it or make your own. Though personally, I think once you discover that it takes 1 minute to make a Pie Crust with your food processor, you may never buy one again! Pie Crust ready to be baked How to make Pumpkin Pie 99% of Pumpkin Pie recipes out there are as simple as dump-and-mix. I credit Smitten Kitchen for leading me to the Cooks’ Illustrated method to gently cook the pumpkin and spices just for just 5 minutes to remove a bit of the excess water in the pumpkin (canned OR fresh) to ensure the pie crust base doesn’t go soggy and let the spices bloom for improved filling texture and superior flavour. Once that’s done, it does become a dump and mix job!