- Dish type
- Pies and tarts
- Sweet pies and tarts
- Pumpkin pie
Black treacle gives this pumpkin pie a delicious depth in flavour. It's simple to make and tastes delicious. Serve with ice cream for a decadent dessert.
42 people made this
- 1 (23cm) shortcrust pastry case
- 425g pumpkin puree
- 220g dark brown soft sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 tablespoons black treacle
- 3 eggs, beaten
- 250ml evaporated milk
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Mix together pumpkin puree, dark brown soft sugar, salt, cinnamon, ginger and black treacle. Blend in eggs and evaporated milk. Pour filling into pastry case.
- Bake at 220 C / Gas 7 for 40 minutes or until set.
Reviews & ratingsAverage global rating:(38)
Reviews in English (34)
I made this pie at the same time I tried another recipe so that I could compare the two. The molasses made this pie too intense. I like the creamier pumpkin pie recipes.-21 Dec 2007
Fantastic, it is the best pumpkin I have ever had. I now amd the one that bakes it for thanksgiving. It is SOOOO GOOOD!!!!!-13 Jul 2007
I haven't met a pumpkin pie I didn't like yet. This one was good, but I can't say it stands out from other pumpkin pies I've had.-11 May 2008
Classic pumpkin pie with pecan praline sauce
Given that finishing off the month November without a single slice of pumpkin pie is, for me, practically a crime against the season, it’s rather sad that this 8-plus year old site has only a single iteration of it, that it’s from 6 years ago, and not even the one I make on an annual basis. The 2008 recipe hailed from Cook’s Illustrated, those clever chefs that always push the envelope, this time in the name of the silkiest pumpkin pie they could come up with. It involved canned yams. It required a fine-mesh strainer. Three whole eggs and two yolks. It was lovely, but if you’re someone who actually adores the classic taste of pumpkin pie above all else, it probably didn’t fill the pumpkin pie void in your life.
This, I hope, will. I’m not terribly revolutionary in my go-to pumpkin pie but I also don’t think the Thanksgiving demands it. I’ve said this before, but I don’t think we travel by buses, trains, cars and planes, often during inclement weather and even more brutal traffic because we’re secretly hoping our family ditched the known-and-loved standards — yes, even the green bean casserole with crispy onions — for an edgy new recipe someone found in a fancy food magazine this year.
And so this is a pumpkin pie for those who love the classics there’s no cardamom, no crystallized ginger, five-spice powder or coconut milk, although you’re welcome to doctor it up as you please. I don’t stray terribly far from the back-of-the-can standard, but I nix the canned evaporated milk, add an extra egg to firm it up, make it a touch less sweet, and I’d like to think it’s spiced just right, with no heap of allspice or aggressive level of cloves clanking you in the kisser when you were hoping to mostly taste pumpkin. I keep the CI technique of precooking the pumpkin for a bit on the stove, which reduces moisture and improves texture. My recipe accommodates both home-roasted pumpkin or squash, or the canned stuff. Pumpkin pie doesn’t judge.
But I couldn’t resist one extra flourish, as can happen when you’re looking at Joy Wilson’s decadent recipes. The pumpkin pie in her new book includes a pecan praline topping, perhaps a nod to her new home base, New Orleans, and it’s wonderful. You can pour it over the whole pie, but I think it’s even nicer as a ladled finish on top of a slice. Purists can skip it they’re just leaving more for the rest of us.
Lazy pumpkin pie: Pumpkin Puddings! No crust, but a lovely sweetened sour cream finish. Huzzah!
Choose your own SK adventure: So, I’ve got another pie and a vegetable dish to share before Thanksgiving. Which first? What’s more urgent for you?
A Fall/Winter Holiday Frenzy on Pinterest: The Smitten Kitchen Pinterest page is all decked out for November and December. Need more Pumpkin ideas? Savory or Sweet Thanksgiving ideas? Homemade Food Gifts? Or maybe just All The Cookies? So do we, and we’ve got you covered.
And for the other side of the world:
Six Months Ago: Five Egg Sandwiches
1.5 Years Ago: Japanese Vegetable Pancakes
2.5 Years Ago: Vidalia Onion Soup with Wild Rice
3.5 Years Ago: Rhubarb Streusel Muffins
Classic Pumpkin Pie with Pecan Praline Topping
Topping adapted from Joy The Baker: Homemade Decadence
Yield: 1 standard pie or about 8 servings
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade
2/3 cup (130 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
1 1/3 cups (315 ml) cold heavy cream
3 large eggs
1/2 cup (95 grams) packed light or dark brown sugar
6 tablespoons (85 grams) unsalted butter
3 tablespoons (45 ml) heavy cream
1/4 teaspoon flaky sea salt, or a little less of a coarse salt
1 teaspoon (5 ml) vanilla extract
3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)
- By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
- With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
- Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.
Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill. (See Notes below for par-baking directions, if desired. I rarely desire this.)
Heat oven: To 400°F (205°C).
Make the filling: Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.
Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 30 to 40 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)
Let pie cool on a rack completely, if you, like me, prefer your pumpkin pie cool. You can hasten this along in the fridge. This pie is now ready to serve, but if you want to gild the lily a little, make the topping as well.
Make pecan praline topping: In a small/medium saucepan set over medium-low heat, combine the brown sugar, butter, cream and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans.
Serve pie: In wedges, ladles with pecan praline sauce. Extra pie (an unfamiliar phenomenon) keeps in the fridge for up to a week.
Harry Potter’s Treacle Tart
Harry Potter’s favorite dessert is treacle tart, a very simple and delicious tart made with golden syrup, fresh breadcrumbs and lemon juice.
- FOR THE DOUBLE CRUST:
- 2-½ sticks Butter
- 2-½ cups All-purpose Flour
- 2 Tablespoons Sugar
- 1 teaspoon Salt
- 6 Tablespoons Cold Water
- FOR THE FILLING:
- 4 ounces, weight (about 2 1/2 Cups) Fresh Breadcrumbs
- 1 Organic Lemon, Zest And Juice
- 1 cup Golden Syrup
- FOR THE EGG WASH:
- 1 Egg
- 1 Tablespoon Water
Note: You can also just use store-bought crust.
If making the pastry, cut butter into small cubes, place them in one layer on a plate and put them in the freezer for about 15 minutes. They should not be frozen but get really cold.
In the meantime, place 2/3 of the flour, sugar and salt in the food processor. Mix well. Add butter cubes and process shortly, about 25 short pulses or about 25 seconds with the Thermomix on level 4. The dough should just begin to clump. Sprinkle the remaining flour on top and pulse about 3-4 times or about 10 seconds on Thermomix on level 4 or until the dough is just barely broken.
Transfer mixture to a bowl. Sprinkle with 5 tablespoons of the very cold water and incorporate using a rubber spatula (make sure is a good one, I broke one of mine in the process, but it was a very old one). Fold and press the dough until it comes together. Add the last tablespoon of water if necessary (sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of flour itself). The dough should hold together when you press a little bit of it between your fingers. Form a ball, divide it into two discs, one a bit larger than the other and wrap the discs tightly in plastic foil. Refrigerate for at least 2 hours or overnight.
Preheat oven to 200ºC (400ºF).
On a lightly floured surface, roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie form. My pie form has a diameter of 23 cm or 9 inches, so I rolled the dough into a circle of about 26 cm or 10.2-inch diameter. My pie dish also has a removable bottom (like a springform), which makes things easier for me when removing the pie from the form. A regular dish works as well, but you will have to be more careful when taking the tart out of the form. Or use a ceramic pie dish, so you can cut and serve the tart directly from the dish.
Place the rolled out pastry sheet into your dish, pressing the dough into the fluted edges of the pan. Roll out the second disc of pastry into a circle of about 3 mm or 1/8-inch thickness and a diameter of about 23 cm or 9 inches. Cut the pastry into long strips for the lattice topping.
To make the filling, remove the crust from toast bread, measure the amount needed, and make breadcrumbs in your food processor. Zest and juice the lemon. Place the golden syrup into a small saucepan and warm gently until it is runny it will not take long. Combine syrup, breadcrumbs, lemon zest and lemon juice well.
Pour the filling into the prepared pie dish and level the top. Lay half of the strips over the filling in one direction and the other half of the strips in the other direction to form a lattice. Trim the edges.
Mix the egg and the water and brush the lattice and the edges of the pie with the mixture.
Bake tart for 10 minutes at 200ºC or 400ºF, then reduce heat to 190ºC or 375ºF and continue baking for another 25 minutes until crust is golden brown and filling puffs up in the center.
Apparently, you should serve the tart warm with custard or whipped cream. We had it plain and I liked it even more the next day, when the tart was set and almost cookie-like. But that is a matter of taste. Serve it as you like best.
Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under pinch and crimp. Chill 30 minutes.
Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
Do Ahead: Dough can be made 3 days ahead keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead tightly wrap and store at room temperature.
Filling and Assembly
Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.
Do Ahead: Pie can be baked 1 day ahead tightly wrap and chill. Serve warm or at room temperature.
How would you rate BA's Best Pumpkin Pie?
This pie filling is clearly the best there is. The first time I made it I didn't bake it quite long enough, so the second time I made it I was sure to leave it in a little longer. I waited until edges puffed, just like the recipe said to do, and it was perfect. I used a crust protector to keep the edges from getting too dark. I was nervous about using this pie crust recipe, based on the reviews, but I decided to try it and see for myself. Maybe it has been edited since the negative reviews were left- because I had no problems with it at all. I wonder if people left out the water, since it is not in the ingredient list (the egg does not go in the crust, as some reviews suggested). The time and temp of the blind bake seemed just right. I filled the crust with dried beans, as the recipe said, rather than using just enough to cover the bottom, and I used a glass pie dish. In summary- definitely use this filling, and don't be afraid to use the crust if you don't have a crust recipe you already love.
I’m shocked to see the subpar comments regarding this wonderful pie crust. This has been by the far easiest pie crust to make! I’ve never had a problem with it tearing as you place it into the pie dish, which seems to be a problem for me. Personally, my favorite part is how crunchy and sturdy it is! Who likes soggy crust?! Cannot wait to make an apple pie using this crust recipe and maybe a chocolate cream. Don’t get me started on the filing, I don’t think there’s enough words in the English vocabulary to describe just how wonderful this pumpkin pie recipe is. All around spectacular and I used to despise pumpkin pie. Make the pie. Crust and all!
The filling of this pie is incredibly delicious, and has great depth in flavor and texture. This is not your usual hum drum pumpkin pie. It has condensed milk, heavy cream and maple syrup in it- how can it not be fantastic? After reading the negative reviews of the crust recipe, I used my favorite pie dough recipe instead and it worked out great. I’ve made this pie 3 times in the past 2 weeks. One was a test run for Thanksgiving, second was for Thanksgiving, and the third was for a family member who wanted it after the pie from Thanksgiving was gone. The filling was perfect each time. I’m probably going to make it a fourth time for a friend who likes pumpkin pie. This pie is incredible and I want to share it with everyone.
As red-blooded Americans, my mom and I have eaten our fair share of pumpkin pies in our lives. We both agreed that this pumpkin pie is the BEST pumpkin pie we've ever eaten! The pumpkin filling comes out with a texture like mousse. It's sweet but not too sweet. Better yet, the spice blend is amazing! It takes like the holidays. The spice blend is stronger than what you will find in most supermarket pies (or even some bakeries), but it's not too strong. Very well balanced. As a baking novice, I struggled with the pie crust, but that had to do more with my skill level than the difficulty of the recipe. I recommend not using kosher salt like I did. Use Diamond salt if you can get your hands on it. This will be my go to recipe for many Thanksgiving to come.
I agree with the other reviews here- the filling is perfect, but I used my go-to pie crust recipe instead of this crust. For the past several years I have used BA's Bourbon Maple Pumpkin pie and absolutely love that filling, but it can be a lot of work, and also time consuming as it takes much longer to cook than the recipe says. This year I decided to try this recipe instead, and it was not only a breeze, cooked perfectly, but the taste is pretty sublime. I was worried that the condensed milk+the sugar+the maple syrup would make the pie too sweet, but I thought it was really well balanced between pumpkin, spice, creaminess and sweetness. The only change I made was that I added some freshly cracked pepper corn to the spice mix, which is a tip I got from another baker once, and Ive been using ever since. I'll be using this filling now as my go-to pumpkin pie filling!
I’m Gluten free so I used another crust but this feeling is incredible! Best pumpkin pie ever !
I didn’t use the dough recipe, but the filling is excellent- I wouldn’t change a thing. It’s a perfect mix of spices without being too overpowering. It was ready to come out at exactly one hour. This will be my go-to pumpkin pie filling.
Absolutely the BEST pumpkin pie filling recipe ever! But the crust is another matter altogether! So many mistakes, one must wonder if they actually tested the recipe as written! For starters, the vinegar should be mixed in with the water so it is evenly distributed. But most importantly, the time and bake temp are way off. The recipe says to bake the crust at 425° for 25-35 minutes. This is way too long, and will burn the bottom of the crust. Then, after lowering the temp to 350°, it says to bake for another 10-15 minutes. A blind-baked pie crust does not to be in the oven for 40-50 minutes. Please, Bon Appétit, test your recipes thoroughly.
This is my go-to pumpkin pie filling that I make every year. I use a different dough recipe, but the filling from this recipe is perfection. It always yields more than I need (using an aluminum pie plate from the grocery store) so I’m always careful not to overfill it. I usually bake it about 10 minutes longer and it sets beautifully.
After reviewing the comments, I went with a different crust recipe. However, the filling was amazing! I was worried about it setting but it turned out perfectly after 60 minutes of baking and cooling overnight. Made this last night for Canadian Thanksgiving dinner this evening and it was the star of the show. My roommates loved it as well wasn't too sweet either. Will definitely use the filling recipe again for future Thanksgiving pumpkin pies!
Hands down amazing recipe. I did a trial of a couple other pumpkin pie recipes and this one is by far the best. Maybe it was the spice ratio? Or the condensed milk? Who knows. But, what I do know is that this will be my go to recipe for Thanksgiving. The recipe also made the perfect amount of filling for a 9 inch pie dish (not deep dish). All the other pie recipes had an excess of filling, but this filled the crust perfectly. Also, I do agree with others about the crust, it was difficult to work with. I managed to just patch certain areas, but it wasn't the worst crust by any means.
Can somebody recommend what depth pie plate I should use for this recipe? I'm not sure how much filling this will make.
The best pumpkin pie! I used my own crust rather than this crust recipe but the filling was amazing. Got many compliments!
Yum! The filling is amazing. I’ve always made the classic Libby’s recipe before but now I’m definitely a convert. The dough was pretty dry - it was hard to roll out and I had to patch up some holes after I had blind baked the crust so I’ll use my usual crust recipe in the future.
The filling was great! Best pumpkin pie ever! If you have your own pie crust recipe, use that. This one is a little too hard and salty.
- 1 sugar pumpkin (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin (not pumpkin-pie filling)
- 1 1/2 recipes Pate Brisee for Pumpkin Pie, divide dough into 3 disks
- All-purpose flour, for dusting
- 7 large eggs
- 1 tablespoon heavy cream
- 1 1/2 cups plus 2 tablespoons packed light-brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 3 cups evaporated milk
- Whipped cream, for serving
Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
Brush edges of pie shells with a damp pastry brush arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment fit into pie shells, extending above edges. Fill with pie weights or dried beans.
Bake pie shells 15 minutes. Remove weights and parchment bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk whisk until combined.
Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.
If you are new here you might not know how obsessed with Harry Potter I am. Be sure to check out my Pumpkin Juice Recipe and my Pumpkin Burger Recipe for photos from our visit to the wizarding world.
I had a Harry Potter dinner party where these delectable little tarts were featured as dessert. You have here treacle tarts mentioned all through the Harry Potter books, and they are even better than I expected.
I made these for my Harry Potter Halloween dinner and my friend made the vegan trecale tart ice cream above to go with it!
Pre-heat the oven to 200C/400F/Gas 6.
If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes.
To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé.
Lightly whisk the eggs and extra yolk together in a large bowl.
Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream.
Pumpkin Pie Pudding
Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.
Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet cook over low heat until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.
Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.
You'll need a little patience to make the best 5-ingredient pumpkin pie recipe
Tom Petty certainly nailed it with this one: The waiting is the hardest part. When the best 5-ingredient pumpkin pie recipe is finished, it will smell absolutely incredible, and you'll want to dig in right away. Sorry, but you can't! The pie needs to cool for about two hours on a wire rack to fully set the filling. If you try to cut into it earlier, the filling will spill over into other slices. The texture is an important part of pumpkin pie, so be patient and wait for it to do its thing.
If you have the time, it's really best to let the pie chill in the refrigerator overnight. The pie has eggs and milk in it, so it must be refrigerated to keep it from spoiling, but the fridge also gives the pie extra time to solidify. That allows you to cut cleaner, more attractive pieces of pie. You don't have to serve it right out of the fridge, either. Take it out and let it sit on the counter for up to two hours before serving. Put any leftovers back in the fridge, where they'll keep for about four days.
Boris Portnoy's Pumpkin Pie
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This recipe accompanies our You’re Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach to pumpkin pie, but he encourages everyone to experiment with the spices to suit your personal preferences. Boris’s pumpkin pie is a bit spicy, so if you think you might like something more tame for Thanksgiving, drop the pepper and the citrus peels. Check out all the best of pumpkins on Chowhound.
Game plan: This recipe makes enough pie dough for 2 pie crusts and 1/2 cup of the spice mix. Wrap the extra dough tightly in plastic wrap, store the spice mix in an airtight container, and freeze both for up to 1 month.
The Chowhound test kitchen retested and updated this recipe in 2011. We converted the metric measurements to standard and made the directions easier to follow. All of the ingredients and the method remain the same.