Pumpkin pie is a glorious tradition for every Thanksgiving. It is a great fall treat that I look forward to annually. I may be boring when it comes to desserts, but this perfect pumpkin pie is a delicious treat you won’t be able to put down. On Thanksgiving or any special holiday, pumpkin pie always has a prime spot on my plate. I am a fanatic for pumpkin. It’s moist; it has a touch of spice; it creates a smooth texture.
This perfect pumpkin pie is the first pumpkin pie that has yet to split after setting. It stayed smooth along the top and moist on the inside. If you have not made pumpkin pie with homemade pumpkin puree, I highly suggest giving it a try. It creates a huge difference in flavor and texture.
Here are some tips to keep in mind:
- I used homemade pumpkin puree.
- You can make your own pie crust or use a premade one like Pillsbury.
- If you are using pumpkin pie filling, this recipe is not for you because the can has done all the work. Cheater!!!
- THIS IS A DESSERT FOR THE HOLIDAYS!!!! DO NOT SKIMP ON SUGAR! If you are really worried about the sugar amount, use stevia and truvia. But, know that the flavor won’t be the same.
- I’m a pumpkin pie snob, and I fell in deep love with this recipe!
- The pie can be made the night before and left to set for the following evening.
- Let the pie set uncovered away from the stove.
- Using fresh pumpkin puree keeps the pie from splitting because it is moister than
- Use foil around the edges of the pie crust until the last ten minutes of cooking to keep the edges from burning.
- The pie must be eaten with Cool Whip! OH YA!
Pumpkin pie–enough said. This recipe cannot get any better other than making your own pie crust. Keep on stuffing yourself with pumpkin while I work on making another batch!
Leave a comment with your favorite holiday pies. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.