Rich Pumpkin Pie

This Rich Pumpkin Pie recipe is from my grandma and a favorite in our family for Thanksgiving. I have added an optional straining step to make the filling super smooth. The pie crust decorations make it extra festive.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 267kcal

Author Meghan

Equipment

small leaf cookie cutters

Ingredients

1 pie crust

Filling:

1½ cups pumpkin puree
½ cup dark brown sugar packed
2 tablespoons butter melted and cooled slightly
2 teaspoons allspice
½ teaspoon salt
2 eggs
1½ cups whole milk see note
¼ cup honey

Optional Leaf Decorations:

1 pie crust
cinnamon sugar optional

Instructions

Par-Bake the Crust:

Fit the pie crust into a 9-inch pie plate and trim the edges to leave a 1 inch overhang. Fold the dough under itself and crimp. Cover and chill for at least 30 minutes.
Adjust an oven rack to the middle position and preheat the oven to 375°F.
Prick the chilled dough all over with a fork, then line with parchment paper and fill with pie weights, ensuring the weights fill the pan fully and evenly.
Place the pan on a parchment-lined baking sheet and bake for 20 to 25 minutes, until edges are golden, then carefully remove the parchment and weights. While the crust bakes, make the filling.
Return the crust, still on the baking sheet, to the oven for 5 to 10 minutes, until the bottom looks matte. After the crust is finished baking, transfer the pie plate to a wire rack. Turn the oven up to 450°F.

Prepare the Filling and Bake the Pie:

In a large bowl, mix the ingredients in the order listed until fully combined.
1½ cups pumpkin puree, ½ cup dark brown sugar, 2 tablespoons butter, 2 teaspoons allspice, ½ teaspoon salt, 2 eggs, 1½ cups whole milk, ¼ cup honey
Strain the mixture through a fine-mesh strainer set over a medium bowl, using a wire whisk to help force the filling through the strainer.
Transfer the pie pan from the wire rack back to the parchment-lined baking sheet.
Whisk the filling a final time, then transfer it to the prebaked pie crust. You will have some filling left over. Cover the edge of the crust with a pie shield or aluminum foil strips to prevent over-browning.
Bake the pie at 450°F for 15 minutes then reduce the oven temperature to 350°F and bake for an additional 30 to 40 minutes, or until the temperature at the center is at least 175°F and a knife inserted 1 inch from the edge comes out moist but clean. As it bakes, remove the crust shield or foil to allow for more browning if necessary.
Allow pie to cool on a wire rack to room temperature, about 2 to 3 hours, before serving or storing. Cover with aluminum foil and store in the refrigerator.

Make the Leaf Decorations (optional):

Roll out the dough to ⅛ inch thickness.
Use small leaf, acorn, or pumpkin cutters to cut out shapes. Place the shapes on a parchment lined baking sheet or cookie sheet. Sprinkle with cinnamon sugar, if desired.
Bake at 450°F for about 10 minutes, or until the shapes are cooked through and just browned.
Store decorations in an airtight container at room temperature until just prior to serving to avoid them getting soggy.

Serving:

The pie can be served at room temperature or cold depending on your preference.
Add leaf decorations to the top of the pie and around the edges just prior to serving. Slice the pie into wedges and serve with whipped cream, if desired.

Notes

You may replace half of the milk with half and half or heavy cream. I do not recommend using half and half or cream for the entire portion of milk.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions. Calculations do not include the optional leaf decorations.

Source: Adapted from my grandma's recipe (Maw Maw's Rich Pumpkin Pie)

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