The Best Pumpkin Pie Recipe

Making a pumpkin pie might sound easy enough, but even the most skilled chefs know that the best pumpkin pie recipe can be tricky to maneuver. Below are some tips on how to make a great pumpkin pie that will look like you expect it to and taste divine as well.  You will want to serve your pumpkin pie, as well as your dessert wine, at the end of the meal to top it off nicely.

FACTORS AFFECTING THE BEST PUMPKIN PIE RECIPE

Affecting the outcome of your best pumpkin pie recipe are many factors, starting with the type of dish it is baked in (i.e., whether the pan is glass, ceramic, metal, or another variety of baking dish). Different types of baking dishes can all generate different flavors and textures. Secondly, all homemade crusts can vary greatly in consistency and quality. You can choose to use an already prepared pie crust or use a crust recipe of your own.  Finally, it is important to know that pumpkin pie filling is a type of custard. What this means is that you have to remove it from the oven while it is still soft and jiggly, which is not always easily determined. If you take the pie out too early, it may never set. If you leave it too long in the oven, it may show signs of cracking.

TRUST THE CRUST – IT IS A VERY IMPORTANT FACTOR

For the best pumpkin pie recipe to turn out to match your heart’s desire, use your most trusted pie crust. Maybe you may have access to a generational recipe for pie crust that has been passed down to you. Regardless, to prevent the crust from getting soggy, bake it for 15 minutes at a lower temperature (325 degrees) before you add the filling. This is called “blind baking” when you bake the crust first for just 15 minutes before putting the filling in it.  Finally, to prevent cracks and fissures, replace one whole egg with an egg yolk and bake the pie at a low temperature. The end result will be a crack-free pie that will taste delicious.

PUMPKIN PIE INGREDIENTS

To make the pumpkin pie filling, use a large non-stick bowl and combine the following ingredients:

• 1 15-oz. can pumpkin puree
• 1 14-oz. can sweetened condensed milk
• 2 large eggs
• 1 t. ground cinnamon
• 1/1 t. ground nutmeg
• ½ t. salt

Whisk the ingredients until you have a consistent and smooth filling. Add the filling to the 9-inch pie crust. You may want to cover just the edges with foil to prevent the crust from burning. The pumpkin pie should be baked at 350 degrees for 35- 40 minutes or until you see the filling starting to become firm – but not completely firm; it should be a little jiggly.  You should be able to insert a knife and have it come out clean.

Always keep a close eye on the pie as it is cooking, as the crust can easily brown too soon. A pumpkin pie that is baked just right will appear dry around the edges. Also, if you gently shake the pan, the center may wobble a bit. The pie will look swollen when it comes out of the oven, but it will settle as it cools. Leave the pie on a rack at room temperature for a few hours. Or you can refrigerate it until ready to serve.

CANNED OR FRESH PUMPKIN?

Canned pumpkin is the best and simplest option; plus, it is more easily available. Using fresh pumpkins to make the pie is not difficult but it does take time, and you need to know how to select the best pumpkin. Some pumpkins are only grown for their size and looks; they tend to have little flavor. Therefore, you would need to avoid the ornamental varieties.

The pumpkin in the can will often list several other ingredients, including winter squash, acorns, butternut, kombucha, and honey nut; they all go well in a pumpkin pie.

Toppings that you may want to consider include whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream. 

DESSERT WINE GOES WELL WITH PUMPKIN PIE

Many think a wine of Gewurztraminer’s stature will suit pumpkin pie quite nicely.  Others tout the pairing of Riesling wines with pumpkin pie.  This set of four Riesling choices can give you a variety of Riesling tastes.  What you should remember about pairing pumpkin pie and dessert wine, and pairing wine with desserts in general:

• Pair the acidity 
• Match the flavors 
• Balance the sweetness

A pumpkin pie and dessert wine pairing is an ideal way to end a holiday dinner.  How you decide to pair your best pumpkin pie recipe and dessert wine will speak to your ability as a host or hostess and have your guests excited to come back next year. If you have any questions about wine pairing for the holidays, or wine in general, call Pacific Rim & Company at 1-503-863-5454.