Invert your pumpkin pie this year by topping pumpkin pie filling with a ginger cookie crumble.
'pumpkin pie' on Serious Eats
Planning to eat your weight in pumpkin pie this week? We hope so. Here's the history of the beloved dessert.
Behold! Desserts for Every Season has devised a pumpkin pie recipe that hits all the marks. Sweet, spicy, earthy and warm, with a freshly made filling that puts it head and shoulders over your average Thanksgiving dessert.
An easy peanut butter alternative, this nut spread is souped up with homemade pumpkin pie spice and maple syrup.
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.
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.
Some people like classic, smooth custard fillings and some like their pumpkin pie topped with cinnamon crunch and bourbon-maple whipped cream. Whatever your style, choose this year's pie from our 11 great pumpkin pie recipes.
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.
An extra-smooth and creamy pumpkin pie. The secret ingredient is cream cheese, which gives it a smooth, rich texture, and a mild tang.
If you're tired of making the same pumpkin pie every year, try something new: churn it into ice cream.
We've come to the final installment of Pie Week, and now I'm ready for a cocktail. This pumpkin bourbon pie can't be shaken, stirred, or served with a twist, but it's the perfect closer to a week of pie baking or Thanksgiving with the in-laws.
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.
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.
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.
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.
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.
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?
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).
What we've learned this week is that bakeries that make great pies might not make great pumpkin pies. Which is why we tasted a few dozen all over New York to find you the best for your Thanksgiving table.
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.