How To Decorate A Pumpkin Pie

No soggy bottoms!

For those who cascade their pumpkin pie into an unbaked pie shell and bake, take center. A simple tweak or two to this method will guarantee a custardy, delicious pie with a crisp crust. Hither's how to make a amend pumpkin pie.

My Rules of Thanksgiving: 1) Sugariness potato casserole requires marshmallows on pinnacle; 2) pumpkin pie must be served; and three) the bottom of said pumpkin pie should not be soggy. This is a recipe for better pumpkin pie. One that is silky and rich, with a crisp crust on the bottom.

While bespeak number ane, higher up, might cause some debate, I bet you a turkey leg that virtually of American agree that either pumpkin pie or sweet irish potato pie is a mandatory Thanksgiving dessert. Here's my best, perfected recipe.

You volition likewise bask: How to Brand a Perfect Pie Crust and Honey Maple Granola With Pumpkin Seeds

How to Bake a Ameliorate Pumpkin Pie (Hint: It'southward the Crust!)

I came to love pumpkin pie a little later on in life. Something well-nigh the cool, earth-toned plainness did not call to me the style warm, mile-high apple pie always did — and still does. Just at some point in my late teens, probably considering I was hungry and it was lying around on the counter after Thanksgiving, I gave pumpkin pie some other taste, and was hooked. I loved the custardy softness scented with blistering spices, and the balmy sweetness of the pumpkin.

I loved everything about pumpkin pie, except for one thing: the crust.

The Libby'south pumpkin pie recipe has always been my become-to recipe. The trouble is that Libby'due south calls for pouring the custard straight into an unbaked pie shell. This oft leads to a soggy, underbaked bottom chaff.

Here's what to practise instead.

Meliorate Pumpkin Pie: Pro Tips

In pastry schoolhouse, we learned in no uncertain terms that, sure as the dominicus rises in the e and sets in the w, custard tarts and pies must exist broiled in a par-broiled shell, and not a raw i. The reason is obvious: raw custard is a liquid. That liquid will soak into the raw crust and prevent it from even remotely browning.

Strangely, the pumpkin pie Bible (i.e., the original Libby's canned pumpkin label*) says to pour the pie mix into a raw shell. I strongly suspect that the good folks at Libby's are going for ease for harried cooks in a higher place all else.

*Non-sequitur: The label's original 1950s recipe recently inverse to incorporate and boosted Nestlé product, sweetened condensed milk. Smart sales motility, no? The results have been good thus far.

But here'south the thing: It is no trouble at all to par broil the pie shell. But do this:

Roll the pie dough out and mantle information technology into the pie tin. Trim the pie dough so that there is nonetheless a small lip over the rim of the dough.
Dock the pie dough with a fork.
Let the dough residual, covered, in the refrigerator for most an hour.
Castor it with egg wash, and
Bake for 30 minutes.
Then, cascade in the pie filling and bake the whole pie. Done. Pumpkin pie, but meliorate.

Canned vs. Fresh-Roasted Pumpkin

I admire anyone who loves to roast their ain pumpkin to brand a homemade pumpkin purée. But I use canned pumpkin. Canned pumpkin does a cracking task, tastes creamy and smooth, and will salve you cutting, scooping, roasting, peeling, pureeing, draining . . . y'all get the idea.

This recipe serves anywhere betwixt ane and 8 people, depending on portion size. One whole pie is an adequate portion size in my book!

What is your favorite Thanksgiving dessert? Share in the comments, beneath.

Better Libby's Pumpkin Pie

Adapted from Libby'southward Original Pumpkin Pie recipe, this is a recipe for a amend Libby'south pumpkin pie thank you to some pro pie-blistering techniques. Crisp bottom crust guaranteed.

Prep Time 10 mins

Cook Time 1 hour

Par-Baked Pie Beat 30 mins

Total Time 1 hr forty mins

Grade: Dessert

Keywords:: well-baked pumpkin pie crust, libby's pumpkin pie recipe, pumpkin pie, thanksgiving desserts

Servings: eight people

Pie Crush

i single 9" pie dough, chilled (recipe below)
ane egg, browbeaten

Pumpkin Pie Filling

iii/4 loving cup sugar
ane teaspoon cinnamon
i/two teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon basis cloves
ii big eggs, browbeaten
1 15-ounce can pumpkin puree
i 12-ounce can evaporated milk

For the Pie Dough

Lightly dust the countertop and pie dough on both sides with flour. Roll out the chilled pie dough to 1/8" thick. (The rolled dough should exist well-nigh 10" to eleven" in diameter.)

PRO TIP: If the pie dough is very cold and volition not ringlet easily, tenderize information technology by banging it solidly with the rolling pin.
Gently mantle the pie dough into a 9" deep-dish pie shell. Trim the dough then that an fifty-fifty i/4" lip hangs over the edge of the rim. Get together the pie dough scraps. Flatten into a round, and reserve, wrapped, in the refrigerator.
Loosely encompass the pie dough with plastic wrap and chill for almost 1 hour, or overnight.
Preheat the oven to 325°F. Remove the chilled pie dough from the fridge. Prick the base of the chilled pie dough with a fork all over.

PRO TIP: Pricking the bottom of the pie dough with a fork (called "docking" the dough) helps air escape during baking, preventing large bubbling in the pastry.
With a pastry brush (or your fingers in a pinch), brush the surface of the pie shell with the beaten egg. Reserve the remaining egg for later.
Bake the pie vanquish on the center rack of the oven for 25 to thirty minutes. It will however be stake, merely partly cooked. Information technology should have a dry appearance.

While the pie shell is baking, gyre out the round of pie dough scraps and cut into decorative circles, leaves, or other shapes using a paring knife or minor cutters. Chill on a sheet pan.

For the Pumpkin Pie

Raise the oven temperature to 350°F. In a big mixing bowl, combine the carbohydrate, cinnamon, salt, ginger, cloves, ii eggs, and pumpkin puree. Stir in the evaporated milk and mix until everything is emulsified.

TIP: The pumpkin pie filling can be fabricated while the crust is par-baking.
Pour the pumpkin filling into the par-baked pie shell. Decorate with the pie dough flake shapes, and brush lightly with the remaining the egg wash to requite it a nice gloss.
Bake for 45 minutes to i 60 minutes, or until the pie does non jiggle in the heart. Let absurd fully earlier serving.

Pumpkin pie tin be made up to two days in advance of serving. Shop, uncovered, in the refrigerator. Covering with plastic wrap will cause condensation to class on the top of the custard, which will not look as prissy!