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SideChef
Recipes
Comfort Food
Most Perfect Pumpkin Pie
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Recipe

16 INGREDIENTS • 12 STEPS • 2HRS 15MINS

Most Perfect Pumpkin Pie

5
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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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!
https://www.sidechef.com
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.
2HRS 15MINS
Total Time
$1.81
Cost Per Serving
Ingredients
Servings
8
US / Metric
Crust
Biscoff Cookie
30
Biscoff Cookies
Pecans
1/3 cup
Pecans
Butter
1/4 cup
Butter, melted
Salt
1/4 tsp
Salt
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Filling
Sugar Pumpkin
2 cups
Sugar Pumpkins
or 1 15 oz Can Pumpkin Puree
Ground Cinnamon
1/2 Tbsp
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
1 1/2 cups
Heavy Cream
Brown Sugar
1/2 cup
Brown Sugar
Nutrition Per Serving
VIEW ALL
Calories
544
Fat
34.6 g
Protein
4.5 g
Carbs
55.6 g
Add to plan
logo
Most Perfect Pumpkin Pie
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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!
https://www.sidechef.com

Author's Notes

If you don’t have all the dry spices, just substitute 1 Tbsp of Pumpkin Pie Spice!
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (175 degrees C).
step 2
Slice the Sugar Pumpkins (2 cups) 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 (1/3 cup), pour in Butter (1/4 cup), 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 (1/2 cup), Salt (1/2 tsp), Ground Cinnamon (1/2 Tbsp), 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 (1 1/2 cups).
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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Tags
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Comfort Food
Shellfish-Free
Fall
Vegetarian
Dessert
Pumpkin
Thanksgiving
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