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Most Perfect Pumpkin Pie
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16 INGREDIENTS • 12 STEPS • 2HRS 15MINS

Most Perfect Pumpkin Pie

Recipe

5.0

2 ratings
With warm flavors and an open mind, we set off to collaborate on the most perfect Pumpkin Pie. With homemade pumpkin puree and a cookie pecan crust, we think we cracked the code - Your Thanksgiving table doesn’t know what’s coming.
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With warm flavors and an open mind, we set off to collaborate on the most perfect Pumpkin Pie. With homemade pumpkin puree and a cookie pecan crust, we think we cracked the code - Your Thanksgiving table doesn’t know what’s coming.
author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!

2HRS 15MINS

Total Time

$1.81

Cost Per Serving

Ingredients

Servings
8
us / metric
Crust
Biscoff Cookie
30
Biscoff Cookies
Pecans
35 g
Pecans
Butter
4 Tbsp
Butter, melted
Salt
1/4 tsp
Salt
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Filling
Sugar Pumpkin
455 g
Sugar Pumpkins
or 1 15 oz Can Pumpkin Puree
Ground Cinnamon
2 tsp
Ground Cinnamon
Ground Ginger
1 tsp
Ground Ginger
Ground Cardamom
1 tsp
Ground Cardamom
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Ground Cloves
1/2 tsp
Ground Cloves
Salt
1/2 tsp
Salt
Egg
2
Large Eggs
Heavy Cream
360 mL
Heavy Cream
Brown Sugar
110 g
Brown Sugar

Nutrition Per Serving

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Calories
544
Fat
34.6 g
Protein
4.5 g
Carbs
55.6 g
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author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!

Author's Notes

If you don’t have all the dry spices, just substitute 1 Tbsp of Pumpkin Pie Spice!

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (175 degrees C).
step 2
Slice the Sugar Pumpkins (455 g) in half and scoop out the seeds.
step 3
Place the cut side down on a lined baking sheet. Bake the pumpkin for 1 hour or until the flesh can be pierced easily with a fork.
step 4
In a food processor breakdown Biscoff Cookies (30) into a fine crumb.
step 5
Add in Pecans (35 g), pour in Butter (4 Tbsp), Salt (1/4 tsp), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/4 tsp), and process until combined.
step 6
Remove the blade from the food processor and using the bottom of a measuring cup press it into a greased pie pan. Go around the edges with your hands to make sure it’s super tight.
step 7
Bake for 10 minutes in the preheated oven. Remove, allow to cool completely before placing in the fridge while you prepare the filling.
step 8
Scoop the pumpkin out of the skin and blitz the baked pumpkin in a food processor until smooth.
step 9
Whisk the Eggs (2) in a large bowl with Brown Sugar (110 g), Salt (1/2 tsp), Ground Cinnamon (2 tsp), Ground Ginger (1 tsp), Ground Cardamom (1 tsp), Ground Nutmeg (1/2 tsp), and Ground Cloves (1/2 tsp).
step 10
Pour egg mixture into the food processor and process to combine with pumpkin. Then stream in the Heavy Cream (360 mL).
step 11
Once combined, pour into the pie crust. Bake the pumpkin pie for 45-55 minutes.
step 12
Allow the pumpkin pie to cool completely on a wire rack before serving with whipped cream.

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