From Bon Appétit · Rick Martinez · · 1m 20s
BA’s Best Pumpkin Pie
This Thanksgiving dessert recipe converts skeptics with silky pumpkin filling and velvety custard.
In brief
This Thanksgiving dessert recipe converts skeptics with silky pumpkin filling and velvety custard. Bon Appétit’s pumpkin pie recipe uses canned pumpkin purée for consistent texture and rich spices, baking to a set center that wobbles like Jell-O. Originally reported by Bon Appétit.
Why this pie converts skeptics
This pumpkin pie recipe has converted more than a few pumpkin pie skeptics. It’s the kind of Thanksgiving dessert readers return to year after year, and not just on the holiday.
Silky pumpkin filling
The filling is silky and rich, deftly spiced with cinnamon, ginger, nutmeg, and cloves, and tastes unmistakably of pumpkin.
Velvety custard texture
Sweetened condensed milk and a splash of heavy cream give the custard its velvety texture, while maple syrup and vanilla add depth.
Canned pumpkin purée choice
We use canned pumpkin purée (Libby’s is our pick) for its consistent texture and concentrated flavor.
Blind-baked crust method
A blind-baked crust, finished with an egg wash, keeps things crisp underneath all that creamy filling.
Baking indicator
The trickiest part is knowing when to stop baking. Look for slightly puffed, set edges and a center that still jiggles gently, like Jell-O.
Serving with whipped cream
The filling will firm up as the pie cools, giving you smooth, custardy slices. Serve with a generous dollop of whipped cream.
The main idea
Bon Appétit’s pumpkin pie recipe uses canned pumpkin purée for consistent texture and rich spices, baking to a set center that wobbles like Jell-O.
