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This old-school pumpkin pie comes with a dreamy smooth filling and cozy fall spices. The crust uses yogurt for a little tang and flakiness, which really sets this dessert apart from the usual versions.
I whip this pie up every fall ever since my grandma showed me how. After messing with the method over the years, the filling is so silky even folks who say they hate pumpkin always come back for seconds.
Tasty Ingredients
For the Crust- 115g cold unsalted butter, diced: keeps your crust layered and light
- 1ml salt: brings out all the other flavors
- 175g unbleached all-purpose flour: helps your dough stay rustic and hearty
- 30ml sugar: gives a touch of sweetness without overdoing it
- 60ml plain 2% yogurt: adds a slight tang and makes the dough easier to handle
- 125ml 35% cream: this gets whipped for a rich, fluffy topping
- 1 can (300ml) sweetened condensed milk: gives everything that crazy-smooth sweetness
- 5ml cornstarch: keeps the filling just thick enough
- 2 eggs: makes the filling sturdy and rich
- 375ml pure pumpkin purée: use a good one that looks bright and orange
- 2.5ml ground cinnamon: brings out those comfy fall notes
- 1ml ground nutmeg: grate some fresh if you want a stronger aroma
- 30ml icing sugar: adds a gentle sweetness to the whipped cream
Step-by-Step How-To
- Finish with Whipped Cream:
- Beat your 35% cream and icing sugar together until it holds firm peaks, but don’t overwhip. Spoon or pipe around the pie or on each slice right before serving for a fancy finish.
- Bake It Right:
- Bake for 35 to 40 minutes. The sides should feel set, but the center should jiggle a little. It’ll firm up more as it cools, so don’t stress if it seems wobbly. Let cool all the way down on a rack so the filling finishes setting.
- Mix the Filling:
- Start by stirring together the cornstarch and spices so they blend well. Whisk in the eggs, add the pumpkin purée and condensed milk, and whisk again until it's all silky smooth. Pour it into your prepared crust.
- Preheat and Shape:
- Set your oven rack low and preheat to 190°C. Roll dough out on a floured surface to a circle that's bigger than your 23cm pie pan. Drape it gently over the pan, leaving a 1cm overhang. Fold extra dough inward for a thicker edge, and crimp with your fingers for a cool look.
- Get the Dough Ready:
- Toss flour, sugar, and salt into a food processor. Pulse in the cold butter until it looks pebbly. Add the yogurt just until the dough barely comes together. Press into a disk without messing with it too much. Wrap up and chill at least 30 minutes so the butter firms back up.
Pumpkin’s totally become my go-to fall thing thanks to this dish. I remember serving it to my in-laws for the first time—they were so wowed they wanted it at every holiday dinner since. The sweet condensed milk and those warm spices make a dessert that feels like a family hug on a plate.
Storing and Make-Ahead
This pumpkin pie keeps great for up to three days in the fridge. Toss a sheet of foil on top (leave it loose so it won’t pull at the filling). If you want to freeze it, skip the whipped cream and freeze the pie for up to a month. Let it thaw overnight in the fridge, then add that fresh creamy topping right before you dig in.
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Ways to Switch It Up
If you need dairy-free, use plant butter instead of regular, swap soy yogurt in for the dairy yogurt, and try a plant-based whipping cream. The taste and texture will change up a little, but it’ll still be awesome. For more spice, throw in a dash of ground ginger and clove. Want crunch? Sprinkle on some crushed candied pecans before serving.
Serving Ideas
This pie tastes amazing at room temp or slightly chilled. Make it extra special by adding a little drizzle of salted caramel or some dark chocolate sauce to each slice. A scoop of vanilla ice cream totally matches those cozy spices. For parties, try a few candied orange peels on top or hit it with a bit of warm rum (carefully!) to impress your guests.
Frequently Asked Questions
- → How do I make a good homemade crust?
Work cold butter quickly into the flour until crumbly, then add yogurt to bring it all together.
- → Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s super smooth and doesn’t have extra liquid for the ideal texture.
- → What’s the best way to decorate the pie?
Pipe whipped cream rosettes on the edges using a pastry bag for a pretty touch.
- → How can I stop the filling from cracking?
Keep an eye on the bake time and remove the pie while the center still jiggles a tiny bit.
- → What pairs well with pumpkin pie?
Serve it with a scoop of vanilla ice cream or a warm cup of cappuccino for extra indulgence.