This Perfect Pumpkin Pie is the BEST and it gets a little help from the blender so making it is really simple!
So the other day when I was setting up to take the pictures of this pie I was thinking that I wanted to have a pumpkin all nice and blurred in the background of the pictures. No problem, because I had a pumpkin laying around the house for just that purpose (bloggers are weird people, guys).
So I went to grab said pumpkin and . . .
It was gone.
I would like you guys to just stop for a second and let that sink in. Because I’m not talking some cute little mini pumpkin. I’m talking like a big baking pumpkin, like the size of a cantaloupe. That’s cool right? I mean, everyone loses six pound pumpkins from time to time . . . . right?
Does this give you some sense of what a giant sh!*&t show my house and life are that I was able to lose a six pound pumpkin??
I knew immediately that Piper was responsible for this. I mean, we’ve bought her approximately 3.2 billion toys, but obviously she would pick her mother’s pumpkin to play with <—– HOW IS THAT EVEN A SENTENCE I CAN WRITE?? So I asked her, “Piper do you know where Mommy’s pumpkin is??” (Again, how am I asking this??) and she puts her cute little finger to her lip, taps it there, looks up to the ceiling like she is thinking really hard and says, “Hmmmmm . . . I know!” and I’m so excited. And then she runs to front door and points to the porch where there’s a giant pumpkin. “There!” And then she picks up a brush, and wanders off while saying, “I brush my hair now.”
These days the light in my house is good for about 1 hour, so things have to be photographed quickly. You will notice there is in fact no cute pumpkin in these photos. Exactly 2 minutes after I lost the light and was done shooting, this happened:
Do you see how proud she is of herself? She even gave herself a medal. GAH. It was under a reclining chair for those of you who were wondering. Lord knows what else Piper has hidden elsewhere in our house. I’m doing my best not to think about it.
Should we talk about this pie instead?
So, like a lot of the fool proof recipes on my blog, it has its origins with America’s Test Kitchen. They are geniuses. This recipe comes from them, and the literal only tweak I made was doing it in the blender instead of a food processor because I think more people have them and sometimes they are easier to clean.
You precook the pie crust by lining it with aluminum foil and filling that with coins. You blend everything up so that you get a smoother, less fibery pumpkin pie. Then you heat up the filling because it improves the flavor and because adding the filling to the pie crust while both are hot makes the filling super creamy and the crust nice and crisp. Again, America’s Test Kitchen. They are geniuses.
- 1 fool proof pie crust
- 1 15 oz can 100% pumpkin puree
- 1 cup packed brown sugar
- 2 tsps ground ginger
- 2 tsps ground cinnamon
- 1 tsp around nutmeg
- 1/2 tsps ground cloves
- 1/2 tsp salt
- 2/3 cup heavy cream
- 2/3 whole milk
- 4 large eggs
- Preheat the oven to 375 degrees. Roll out the pie crust and line a deep 9 inch pie pan with it. Fold under the edge of the crust and pinch the edges to create a decorative boarder.
- Place a piece of aluminum foil over the crust, making sure the entire bottom is covered, and fill the pan with loose change. (The foil will protect the crust from the coins) Bake for 25 minutes. After removing the curst, turn the oven up to 400 degrees to bake the pie.
- While the crust is baking, combine the pumpkin, ginger, cinnamon, nutmeg, cloves, and salt in the blender and blend until fully combined.
- Pour the pumpkin mixture into a medium saucepan and heat until it just begins to simmer and turns shiny. Slowly whisk in the heavy cream and whole milk.
- Blend the four eggs in the blender (no need to rinse it first), until smooth. Add a small amount of the hot pumpkin mixture to the eggs and blend, then add the remainder of the pumpkin mixture. Pour into the hot pie crust. (Do not overfill. If you have filling left, wait and five minutes into baking your pie see if you can add more.)
- Bake for 25 minutes or until the edges of the pie are lightly cracked and the center still wiggles slightly. Allow to cool before serving. The pie can be wrapped and refrigerated for up to 2 days.