Pumpkin pie [Meta Given] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 222) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cellenly on January 30, 2026

    By a mile, my favorite filling. I keep veering off and then coming back to this. Use a normal pie plate; too little for the Emile Henry. Even a little low for the ruffle Emile Henry though passable. I disliked the crust which I did not blind bake: dense and gummy. I now do erin jean mcdowell’s all butter crust blind baked then this filling. This past Thanksgiving, I ended up not needing to make the extra pumpkin pie so I frozen the filling in a vacuum sealed mason jar. Made a pumpkin pie 2 months later, and was still very good without any perceptible degradation of the spices.

  • MollyPellecchia on September 22, 2024

    This is going in the freezer for Thanksgiving dinner so will need to report later on taste. I blind baked the shell. Once filled, it took quite a bit longer to set (15-20min more?). I think my shell had holes so perhaps that didn’t help.

  • abrownb1 on February 02, 2024

    The best pumpkin pie! The caramelization of the pumpkin takes it to the next level and the filling is light and silky.

  • skvalentine on November 27, 2023

    The perfect pumpkin pie!

  • Rradishes on November 14, 2023

    Great pumpkin pie! we liked it best slightly warm. The filling is flavorful, luscious, and smooth. Definitely will be our go to pumpkin pie recipe. Very simple to make.

  • julesamomof2 on December 27, 2019

    This was a wonderful pie. One of my guests actually proclaimed it the best pumpkin pie ever. It's so much lighter and creamier than other pumpkin pies and the method and timing works perfectly using a metal pie pan.

  • sosayi on November 27, 2018

    I made this again for Thanksgiving and did blind-bake the crust (a GF cashew-ginger one) this year. I fully chilled the par-baked crust and the filling cooked perfectly in exactly the stated time. I'll definitely do it that way going forward. Also subbed garam masala for the listed spices and loved that little tweak.

  • mamacrumbcake on November 24, 2018

    My daughter said, “This is better than the Costco pumpkin pie.” The filling is very creamy and plush and the spices are just right. It baked up beautifully without cracking, according to the written recipe time. It is also very easy to make.

  • sosayi on November 23, 2017

    Loved this pumpkin pie. I did not blind bake and found that I also needed an extra 10-15 minutes in the oven for the custard to set. The top edge of my crust was perfectly browned, but I’d prefer the bottom to be more cooked. Next time I’d either bake on a heated pizza stone/steel or par-bake and then cover the crust edges once they were browned enough. I also added a few gratings of nutmeg and substituted lactose free half and half for the cream/milk. Worked great! Will make again for sure.

  • twoyolks on October 31, 2016

    This might be the best pumpkin pie I've made. The filling has a lot of pumpkin flavor. The spices complement the pumpkin without becoming the centerpiece of the pie. The texture of the filling is also lighter and airier than other pumpkin pies. It took mine about 15 minutes longer to bake than the recipe specified (I did not blind bake the crust). It might have been because the milk, eggs, and cream were cold when I mixed them with the pumpkin.

  • TrishaCP on November 27, 2015

    This really did make a great pumpkin pie. I blind-baked a crust since I was using a glass pie plate-I was happy with that decision. Doing so, and because I heated the custard before adding to the pie, I only needed 20 minutes of baking-I then turned off the oven and let the pie remain in the oven for another 5 minutes. The texture was perfect with no cracks. The filling tasted like the best pumpkin pie- it was not overwhelmed by spices (though I did add a few scrapes of nutmeg, since I love it.) If you don't already have a tried and true recipe for pumpkin pie, give this a go.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.