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Pumpkin Pie Taste Test

Updated: Dec 7, 2020



Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

info@thefrankincensetree.com


Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!


Pumpkin pie is my absolute favorite dessert on the Thanksgiving table, so this recipe had high expectations! I am happy to say it met every one of those expectations. This pumpkin pie had every fall flavor all in one bite, and it was such a delight to enjoy. It was very quick to make with only about 30 minutes of prep and 60 minutes in the oven. I will definitely make this again next Thanksgiving!

Pumpkin Pie
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Makes 8 servings (1 pie)

Preparation Time: 30 minutes

Cook Time: 1 hour


Ingredients for 1 pie crust (or buy already made):

*1 cup all-purpose flour

*2 teaspoons sugar

*1/4 teaspoon salt

*6 tablespoons unsalted cold butter and cut into 12 pieces

*1/4 cup sour cream


Preparation for crust:

*Make the crust first by combining flour, sugar, and salt in food processor. Pulse to combine.

*Sprinkle butter pieces over the mixture and pulse again until coarse crumbs form.

*Add sour cream and pulse again until mixture begins to clump together.

*Carefully remove the dough from the food processor and use your hands to shape it into a ball.

*Flatten slightly into a disc and wrap in cling wrap. Place in refrigerator for at least 30 minutes.

*Remove chilled pie dough from refrigerator and transfer to a clean, lightly floured surface.

*Allow dough to sit for 5 minutes and then roll dough out into a 12 inch circle.

*Gently lay the pie crust into a 9 inch glass dish, folding the excess dough over and under the pan’s edge then crimp the edges with a fork.

*Put crust into freezer until it’s ready to fill.


Ingredients for pie filling:

*1 - 15 ounce can (about 2 cups) pumpkin puree

*3 large eggs

*1 1/4 cups packed light or dark brown sugar

*1 tablespoon cornstarch

*1/2 teaspoon salt

*1 1/2 teaspoons ground cinnamon

*1/2 teaspoon ground ginger

*1/4 teaspoon ground or freshly grated nutmeg

*1/8 teaspoon ground cloves

*1/8 teaspoon fresh ground black pepper

*1 cup heavy cream

*1/4 cup milk

*egg wash: 1 large egg beaten with 1 tablespoon milk


Preparation for pie filling:

*Whisk the pumpkin, 3 eggs, and brown sugar together until combined.

*Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk.

*Vigorously whisk until everything is combined. Filling will be a little thick.

*Preheat oven to 375F.

*Pour pumpkin pie filling into the warm, pre-baked crust. Only fill the crust about 3/4 of the way up.

*Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center will be wobbly – that’s ok.

*After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.

*Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.

*Serve pie with whipped cream, if desired.


Recipe and Taste Tester - Cecelia Zook

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