Nobody would want to miss a Pumpkin Pie during Thanksgiving! It is the best seasonal food you would want to have a taste! For those, do not want to spend time making the pie crust, grab your pen and paper and take down this recipe. It doesn’t require any baking – a simple pie to be made, but a tricky one!
We spent the majority of our incredibly awesome weekend before thanksgiving testing pumpkin pie recipes. And when we say awesome, we really mean frustrating because testing the perfect pumpkin pie recipe is a lot more challenging than one would assume. Fresh pumpkin, canned pumpkin, ginger, no ginger, brown sugar, white sugar, cornstarch, flour, no cornstarch, no flour, and O-M-G how do we decorate it and make it look pretty on serving?
But I think we cracked the pumpkin pie code. We grew up in a house of pumpkin pie lovers especially our grandma and absolutely no Thanksgiving was complete without a nap, and then a massive slice and an even bigger serving of cool whip. What we’re trying to say is, our pumpkin pie standards are high. When it comes to this Thanksgiving classic, we’re a huge snob. And now that we’ve found the recipe, we can rest easy at night. And you can too! Because we’re sure finding a tasty pumpkin pie recipe haunts your dreams as well.
The most important ingredients for this recipe is – the pumpkin. Fresh or canned? We have tested this recipe with both and we truly liked the pie using fresh pumpkin better. The fresh pumpkin pie was a little more sturdy when baked for the same amount of time. We prefer the pie to taste grainy and a little… herbaceous? Although fresh pumpkin is used best in savory recipes, not desserts. This is your call, you can use either.
For those who prefer not like to get already-made Pumpkin Puree, you will like to know how to made your own. Stay tuned for the upcoming post on, how to make your own Pumpkin Puree”!
Since this is such a classic recipe, we snapped a lot of pictures of the process as well as the finished products. Yes, just to be sure this recipe was the best of the very best. We’re crazy, as you know. So, what makes it so great?
We love eating the biscuits base, it is soft and less heavy than the tarts shells. Moreover, it is easier and less time consuming. We enjoyed making unbaked cream cheese pie, it’s simple. Our grandma loves this Deep-Dish Pumpkin Pie, it creamy, soft and it just melts the second you put in your mouth.
- 1 packet of gingersnap
- 1 can pumpkin purée (about 2 cups)
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 3/4 cup cream cheese
- 3/4 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tsp of gelatin
Arrange a rack in the lower-middle position and heat the oven to 200°C. Blend your gingersnap with melted butter in the food processor till sandy texture. Flatten it to the 9-inch pan and bake it for 15 minutes. Leave it to cool.
Combine the pumpkin purée, granulated sugar, brown sugar, salt, and spices in the bowl of a food processor fitted with the blade attachment or blender. Blend until the brown sugar is completely mixed in and the purée looks glossy. Dissolve the gelatine in 2 tbsp of water over a heat in a pot. Pour the gelatine mixture into the pumpkin mixture.
Whisk in the milk and cream. To warm the eggs and ensure that they don’t cook when you add them to the pumpkin mixture, whisk them together in a separate bowl, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs into the saucepan with the pumpkin mixture. Whisk in the vanilla.
Pour the mixture into the biscuit shell, tap the air bubbles and fridge it for overnight.