I get so many compliments on this pumpkin pie. I think it’s the orange that surprises everyone. We have Ina Garten to thank for this foolproof Pumpkin Pie recipe. Read the notes for a few modifications and tips on how to create family memories, and a scrumptious pie.
Pie crust – premade or homemade
One 15-ounce can of pumpkin purée (not pie filling)
1/2 cup light brown sugar, lightly packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 teaspoons grated orange zest
3 extra-large eggs, lightly beaten
1 cup heavy cream
1/2 cup whole milk
2 tablespoons dark rum
1. Prepare the pie crust. If using a homemade crust, pre-bake according to your recipe. If using store-bought crust, you may need to thaw the pie crust. You likely do not need to pre-bake it. Read the directions on the package.
2. In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum.
3. Pour the filling into the pie shell. Bake at 350 degrees for 55 to 65 minutes, until the filling is just set in the middle. You will know this when a toothpick inserted in the center comes out clean.
4. Set aside to cool completely.
5. Serve with homemade whipped cream.
Homemade whipped cream is a must for quality and taste. Read more about whipped cream here and how you can use leftovers for a Thanksgiving weekend brunch with crêpes.
Depending on the size of your pie crust, you may have leftover pie filling. Here is a leftover idea that is always a hit. My family calls this Pumpkin Flan. You can find the simple recipe here.
The rum is optional but note that it adds an exciting layer of flavor and the alcohol cooks off. I have also used brandy in place of the rum.
The Pumpkin Pie filling is easy enough for kids to prepare. This pecan pie recipe is equally as simple. Plan a family pie-making night for a fun family activity and to help you prepare your Thanksgiving meal.
To see the original recipe with Ina’s pie crust recipe and her crème fraîche and mascarpone whipped cream, click here.
