'pumpkin pie' on Serious Eats

Pie of the Week: Pumpkin Chocolate Swirl Pie

I know that you're probably thinking that chocolate and pumpkin together doesn't seem like a very plausible combo, and before I tried this recipe I was right there with you. Now, I'm a convert. Not only do chocolate and pumpkin present the opportunity for a perfect fall color palate, but the flavors, all earthy and mellow and sweet, play off each other in a perfectly subtle and harmonious way. This is a mocha pumpkin latte, in pie form. More

Pumpkin Chocolate Swirl Pie

Chocolate and pumpkin is not the most intuitive combination, but something magical happens when you combine the two in this riff on pumpkin pie. This pie is not aggressively chocolaty, but if you're looking for something new this Thanksgiving, try adding a swirl of subtle cocoa flavor to your pumpkin pie routine. More

Pie of the Week: Extra Smooth Pumpkin Pie

When you're on a mission to improve something that's already pretty great, small modifications can make a big difference. In this case, I set out to tweak a recipe for pumpkin pie to make a filling that's creamier in texture, slightly more complex in flavor, and less "weepy" in general (since I'm not a fan of soggy bottom crust). It took me three tries to get it just right, but for you, it will only take one. More

Bourbon Pumpkin Pie

This is my dream pumpkin pie, smooth and creamy, with a double booze infusion. There's a hint of bourbon in the filling, but since booze that is baked loses its edge, I've incorporated it into the maple bourbon mascarpone topping as well. The combination of the creamy filling and topping and a light layer of toasted pecans makes this pie the winner for adults this holiday season. More

Chocoholic: No-Bake Chocolate Pumpkin Mousse Pie

In September I moved to tropical Singapore—about as far away from cornucopias and pilgrim hats as you can get. Without a gourd in sight, I sulked for a week from having missed a proper Halloween pumpkin carving, so I've been determined to not let pumpkin pie season pass me by too. After locating a grocery store that specializes in ingredients for displaced expats such as myself, I snatched up the last few cans of pumpkin puree and got to work. More

Pie of the Week: Pumpkin Mousse Pie

Nearing The Meal's triumphant end, I often find myself literally forcing pie into my stomach, because it's pumpkin and I love it, even though there's no space left after the turkey and all the trimmings. That level of gluttony can be difficult for some, and if you are one of them, I submit this alternative for your consideration. It has all of the flavor of a pumpkin pie, without the heft of the traditional baked custard. More

Pumpkin Mousse Pie

This is a great alternative to traditional pumpkin pie for those who love the flavor but crave something lighter. The light, crumbly, spicy cookie crust complements the mellow pumpkin flavor and luscious, airy texture perfectly. It's a great finish to a heavy meal. More

Sweet Technique: How To Make Pumpkin Puree

Since first making puree from whole pumpkins, I've never gone back to the canned version. For me the difference in taste alone is worth it; puree from fresh, roasted or steamed pumpkins just tastes and smells more... pumpkin-y. It's a hard quality to describe. I also prefer the texture, which is smoother than canned pumpkin, and the bright color, which is so much more appetizing. More

Pumpkin Pie Taste Test: Frozen vs. Canned Filling vs. From-Scratch

If you're on the pro side of the pumpkin pie debate, chances are you have a favorite recipe. Maybe it's as simple as opening a can of the ready-to-plop-into-crust mix (that goes into a store-bought mix). Or you swear by the time-consuming and kitchen-wrecking ordeal that involves multiple bowls, a heavy pot, a box grater, a fine-mesh sieve, an instant-read thermometer, and another couple of hours. Is one necessarily better than the other? Or is it all just a matter of taste and nostalgia? More

This Week in America's Test Kitchen: Pumpkin Pie

One of the reasons people go overboard on the main dishes at Thanksgiving? Oftentimes, the desserts aren't worth saving any room for. Take pumpkin pie, for example. Too often, this holiday classic appears at the end of a Thanksgiving meal as a grainy, overspiced, canned-pumpkin custard encased in a soggy crust. The cooks at America's Test Kitchen set out to create a pumpkin pie recipe destined to be a new classic: velvety smooth, packed with pumpkin flavor and just enough fragrant spices. To do this, they concentrated the moist canned pumpkin, prebaked the pie crust, and relied on an unusual ingredient to boost the flavor. Watch the video here for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required). More

Thanksgiving Pies: Pumpkin and Sweet Potato

Ok, so pies aren't exactly sides, but they're such important parts of the Thanksgiving tradition that I had to include them in this series. Rich pumpkin (or sweet potato) custard, spiced with cloves, ginger, cinnamon, and sometimes booze, these pies are my all-time favorite. They're sometimes even better after they've set for a day, so you can make your pies ahead of time to cut down on last minute stress. More

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