The Ultimate Holiday Pumpkin Pie

The Heart of the Pie

Let’s talk about the filling first. It’s the soul of the pie. We use pumpkin, of course. But the secret is the candied yams. They make it extra smooth and sweet. You simmer them with spices until it’s thick. Doesn’t that smell amazing?

This step matters. Cooking the filling first makes the pie set perfectly. No cracks! It becomes silky and firm. I learned this after a few sad, soupy pies. Now I always take my time here. What’s your favorite pie filling texture? Silky or firm?

A Little Story About Crust

Many folks fear pie crust. I did too. My first one was tough as leather! Then I learned a trick. Keep everything very, very cold. The butter, the shortening, even the vodka. Yes, vodka! It makes the crust tender.

Fun fact: The vodka evaporates in the oven. It leaves behind a wonderfully flaky crust. No alcohol taste, just goodness. Why does this matter? A great crust holds the dreamy filling. It’s the hug for the heart of the pie. Do you have a kitchen fear you overcame?

Putting It All Together

Once your crust is baked, you pour in the warm filling. Do this while the shell is still on the hot baking sheet. It helps everything start cooking right away. Then into the oven it goes. The wait is the hardest part.

The pie is done when the edges are set but the center still jiggles a bit. It will firm up as it cools. This matters because overbaking makes it dry. Patience is a baker’s best friend. I still laugh at how many times I peeked in the oven.

The Magic of Waiting

Here is the true test. You must let the pie cool. For hours. I know, it’s cruel! But slicing it warm makes a mess. The flavors need to settle and become friends. When it’s room temperature, it’s perfect.

This waiting time is good. It lets you clean up. Or set the table. Or just sit and enjoy the smell. What do you like to do while you wait for a treat to cool?

Why This Pie is Special

This isn’t just any pumpkin pie. The ginger and maple syrup are quiet heroes. They add a warm, cozy flavor. It tastes like the holidays should taste. Familiar, but with a little spark.

Making it is an act of love. Each step is a gift to your family. That’s why we cook from scratch. The care you put in is the secret ingredient. I promise, every minute is worth it. Will you be making any pies this season?

Ingredients:

The Ultimate Holiday Pumpkin Pie

Hello, my dear. Come sit at the counter. The smell of cinnamon and nutmeg is in the air. That means it’s pie time. This isn’t just any pumpkin pie. It’s my secret recipe. I’ve been making it for fifty years. It’s silky, spiced just right, and holds a memory in every slice. My grandson calls it “the pie that tastes like a hug.” Doesn’t that just warm your heart? Let’s make some magic together.

We start with the crust. A good crust is like a warm blanket for the filling. We use a little vodka. It makes the crust extra flaky. Don’t worry, the alcohol cooks right out. I learned that from a chef friend long ago. (Hard-learned tip: Keep everything cold! Warm hands make a tough crust.)

Step 1: Pulse your flour, sugar, and salt in the food processor. Add the cold butter and shortening. Pulse until it looks like little curds. This is the secret to flakiness. I still laugh at how it looks like cottage cheese.

Step 2: Scrape the bowl well. Add the rest of the flour. Give it a few quick pulses. This keeps the crust tender. Empty it all into a medium bowl.

Step 3: Sprinkle the cold vodka and water over the mix. Use a spatula to fold and press it together. It should feel a bit sticky. Flatten it into a disk, wrap it, and let it rest in the fridge. Patience is key here.

Step 4: Roll the dough out on a floured surface. Be gentle. Roll it into a big, thin circle. I always think of my mother’s rolling pin. It’s older than I am!

Step 5: Roll the dough onto your pin to move it. Unroll it over your pie plate. Gently press it in. Leave a little extra dough hanging over the edge. Trim it later. Pop it back in the fridge to chill.

Step 6: Heat your oven with a baking sheet inside. This gives the bottom a good start. Fold the dough edge under and crimp it with your fingers. I make a simple flute. What’s your favorite crimping style? Share below!

Step 7: Line the cold shell with foil. Fill it with pie weights or dried beans. Bake it for 15 minutes. This is called blind baking. It stops a soggy bottom.

Step 8: Take out the foil and weights. Bake it a bit more until golden. Your kitchen will smell amazing. Let the shell cool slightly on the rack.

Now, the filling is where the magic happens. We use candied yams and fresh ginger. It sounds unusual, but trust me. It adds a deep, caramel-like sweetness. My George always snuck a spoonful from the pot. The memory makes me smile every time.

Step 9: Whisk the cream, milk, eggs, and vanilla together. Set this aside. It’s our creamy base.

Step 10: In a saucepan, mix the pumpkin, yams, sugar, syrup, and spices. Cook and stir until it’s thick and shiny. Keep stirring so it doesn’t stick. This step builds the flavor.

Step 11: Take the pan off the heat. Whisk in the creamy mixture. Now, strain it all. This makes it super smooth. Pour the filling into your warm pie shell.

Step 12: Bake the pie for 10 minutes. Then lower the oven heat. Bake until the center is just set. A thermometer should read 175 degrees. This keeps it creamy, not cracked.

Step 13: Let the pie cool completely on a wire rack. This is the hardest part! Waiting for 2-3 hours. But it’s worth it. Slice and serve with a cloud of whipped cream.

Cook Time: About 1 hour 30 minutes
Total Time: About 4 hours 30 minutes (with cooling)
Yield: 8 generous slices
Category: Dessert, Holiday

Three Fun Twists to Try

Once you master the classic, have some fun. Every family has different tastes. Here are three twists I love. They make the pie new again.

The Ginger Snap Crust: Swap the pastry crust for one made of crushed ginger snap cookies. It’s spicy and crunchy.

The Chocolate Swirl: Melt some dark chocolate. Drizzle it over the filling before baking. Gently swirl it with a knife.

The Salty Caramel Drizzle: Top your cooled slice with a warm, homemade salted caramel sauce. Sweet and salty is the best combination.

Which one would you try first? Comment below!

Serving It Up With Style

Presentation is part of the joy. For a beautiful plate, add a dollop of freshly whipped cream. Sprinkle it with a tiny pinch of cinnamon. A few toasted pecans on the side add a lovely crunch. You could even serve it with a small scoop of vanilla bean ice cream. It melts into the warm pie so nicely.

What to drink? For the grown-ups, a small glass of cream sherry is lovely. It tastes like raisins and nuts. For everyone, a steaming mug of spiced apple cider is perfect. The spices in the drink and the pie sing together. Which would you choose tonight?

Keeping Your Pumpkin Pie Perfect

Let’s talk about keeping your pie lovely. Cool it completely first. Then, cover it loosely in the fridge. It will stay happy for three days. You can freeze the whole pie for two months. Wrap it tight in plastic first.

To reheat, warm a single slice in a low oven. This keeps the filling creamy. I once left a whole pie on the counter overnight. The next day, it was sadly soggy. Now I always use the fridge.

Making the filling a day ahead is a great trick. Store it cold in a jar. Pour it into your crust the next day. This matters because it gives you more time with family. Cooking should bring joy, not rush.

Have you ever tried storing it this way? Share below!

Fixing Common Pumpkin Pie Puzzles

Sometimes a soggy bottom happens. Baking your crust first fixes this. It makes the crust strong and crisp. I remember my first pie had a wet, sad crust. Pre-baking changed everything for me.

Cracks in the filling can appear. Do not over-bake your pie. It keeps cooking as it cools on the rack. Taking it out on time matters for perfect texture. Your pie will be smooth and beautiful.

The filling might not set properly. Use the exact eggs listed. The extra yolks make it firm and rich. This matters for both looks and taste. Getting it right builds your kitchen confidence.

Which of these problems have you run into before?

Your Pumpkin Pie Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend for the crust. It works just fine.

Q: How far ahead can I make it? A: The crust dough chills for two days. The baked pie is best within three days.

Q: No candied yams? A: Use another half cup of pumpkin puree. The pie will still be delicious.

Q: Can I make a smaller pie? A: Halve the filling for a shallow pie. Use a smaller pie plate too.

Q: Any optional tips? A: A pinch of cardamom is lovely. Fun fact: People used to bake pumpkins in ashes!

Which tip will you try first?

From My Kitchen to Yours

I hope this pie brings warmth to your table. Food is about sharing stories and love. Each recipe is a new memory waiting to happen. I would love to hear about your baking adventure.

Tell me about your holiday table. Did your family ask for seconds? Your stories are my favorite thing to read.

Have you tried this recipe? Share your experience in the comments.

Happy cooking!
—Grace Ellington.

The Ultimate Holiday Pumpkin Pie

Author: Grace Ellington Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time:1 hour 15 minutesCook time:1 hour 10 minutesRest time:3 hours Total time:5 hours 25 minutesServings:8 servingsCalories:420 kcal Best Season:Summer

Description

The ultimate holiday dessert, featuring a flaky vodka crust and a rich, spiced filling made with pumpkin puree and candied yams.

Ingredients

Crust:

• 1 ¼ cups unbleached all-purpose flour (6 ¼ ounces/177 grams)
• ½ teaspoon table salt
• 1 tablespoon sugar
• 6 tablespoons (¾ stick) cold unsalted butter, cut into ¼-inch slices
• ¼ cup vegetable shortening, cold, cut into two pieces
• 2 tablespoons vodka, cold
• 2 tablespoons cold water

Filling:

• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs plus 2 large yolks
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1 cup drained candied yams from 15-ounce can
• ¾ cup sugar
• ¼ cup maple syrup
• 2 teaspoons grated fresh ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon table salt

Instructions

1. For the crust: Process 3¾ ounces all-purpose flour, 1 tablespoon sugar, and ½ teaspoon table salt in food processor until combined, about two 1-second pulses. Add 6 tablespoons cold unsalted butter, cut into ¼-inch slices, and ¼ cup cold vegetable shortening, cut into two pieces and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour.
2. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 2½ ounces all-purpose flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
3. Sprinkle 2 tablespoons cold vodka and 2 tablespoons cold water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
4. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about ⅛ inch thick.
5. Roll dough loosely around rolling pin and unroll it onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Refrigerate 15 minutes.
6. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
7. Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on rimmed baking sheet for 15 minutes.
8. Remove foil and weights, rotate plate, and continue to bake until golden brown and crisp, 10 to 15 minutes longer. Remove pie plate and baking sheet from oven.
9. For the filling: While pie shell is baking, whisk 1 cup heavy cream, 1 cup whole milk, 3 eggs plus 2 yolks, and 1 teaspoon vanilla extract together in medium bowl.
10. Combine 1 can pumpkin puree, 1 cup drained candied yams, ¾ cup sugar, ¼ cup maple syrup, 2 teaspoons grated fresh ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1 teaspoon table salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
11. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes.
12. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer.
13. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve with whipped cream.

Notes

For best results, ensure all crust ingredients are very cold. The vodka creates a flaky crust by inhibiting gluten formation. The pie can be made a day ahead; store covered in the refrigerator.

Keywords:Pumpkin Pie, Holiday, Thanksgiving, Dessert