Pumpkin Pie From Scratch: Ingredients and Bake Time

King Arthur Baking publishes a pumpkin pie recipe by Susan Reid that makes 1 pie in a 9-inch pan, with 30 minutes of hands-on time and 45 to 50 minutes in the oven. Thanksgiving is on 26 November this year, and this page summarises the recipe and its tips so you know what to expect. We have not baked it; the quantities and times are the source’s, so use the original page when you cook.

Ingredients

• One single pie crust, either your own recipe or King Arthur’s classic single crust
• ½ cup (99 g) granulated sugar
• ½ cup (106 g) light or dark brown sugar, packed
• 1 tablespoon all-purpose flour
• ½ teaspoon table salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon freshly ground black pepper (optional)
• 3 large eggs, beaten
• 2 scant cups (425 g), or one 15-ounce can, of pumpkin purée
• 1¼ cups (283 g) light cream or evaporated milk

The source says a generous 2½ teaspoons of pumpkin pie spice can replace the ginger, cinnamon, nutmeg and cloves.

Method

1. Whisk the two sugars, flour, salt and spices together in a large bowl.
2. In a large measuring cup, beat the eggs with the pumpkin and the cream or evaporated milk, then whisk this into the dry mixture. For a deeper flavour the page suggests covering the filling and chilling it overnight.
3. Grease a 9-inch pie pan that is at least 1½ inches deep. Roll the dough to a 13-inch circle, fit it into the pan and crimp the edge above the rim so there is room for the filling to rise. Chill the crust while the oven heats to 400°F.
4. Put the pan on a baking sheet to catch drips and pour the filling into the unbaked crust.
5. Bake for 45 to 50 minutes, until the filling is set about 2 inches in from the edge. The centre should still wobble.
6. Cool the pie on a rack until it is completely cool before you slice it, as the centre finishes setting while it rests.

Tips from the source

• King Arthur warns that overbaking makes the filling crack as it cools, so take the pie out while the centre is still wobbly.
• To help avoid a soggy bottom, bake in a metal pie pan on a baking stone or steel.
• Any spare filling can be baked in custard cups for 25 to 30 minutes.
• The source suggests swapping 1/4 cup (30 g) of the crust’s flour for 1/4 cup (35 g) of cornmeal if you want more texture.

Storage

Cover leftover pie and refrigerate it for up to 5 days, according to the recipe page.

Roasting the main course? Our guide to turkey roasting times and safe temperature has the USDA timetable.

Sources

• King Arthur Baking: Pumpkin Pie, by Susan Reid