Ina Garten Pumpkin Pie

This Ina Garten Pumpkin Pie is absolutely the best homemade pie that you can find on the internet, you can make it with both canned or fresh pumpkin puree, it's one of the best pies to make in advance and store it in the fridge and even in the freezer, Thanksgiving pie never looked so good or so easy.

I will be showing every that is related to this Ina Garten Pumpkin Pie recipe in order for you to get the best result you are seeking, alongside how to properly of course if you are thinking of making it ahead of time, so stay tuned.

Fresh or Canned Pumpkin in Ina Garten Pumpkin Pie?

This Ina Garten Pumpkin Pie works best with canned pumpkin better, as you will notice that it will be a little more sturdy when baked for the same amount of time, on the other hand, if you will be using fresh pumpkin puree it will taste grainy and a little herbaceous.

I recommend and prefer using fresh pumpkin puree in savory recipes, not desserts, however, feel free to use one of them, fresh or canned pumpkin.

How to Avoid Cracks in my Ina Garten Pumpkin Pie?

The main reason that your Ina Garten Pumpkin Pie filling will crack is overcooking it, so make sure to bake for 55-60 minutes at 350 degrees F, at this time your pumpkin pie center will be slightly wobbly and will set as it cools down.

However, here are some solutions to prevent your Ina Garten Pumpkin Pie from cracking:

• Don’t overbeat the eggs – Once you add the eggs make sure not to whisk too much as that will create air pockets in the filling which means a cracked surface.
• Bang the bowl before pouring into the pie crust – This will make sure that the air bubbles will rise and pop on the surface.
• Lower oven temp – baking temperatures can vary from a recipe to another, so lower the temperature of the oven slightly as that will help the filling sets more slowly and avoid cracks.

Your Ina Garten Pumpkin Pie will be silky yet thick and cut beautifully as long as it is baked for the right amount of time.

Do You Need to Blind Bake the Crust?

No, you don't need to blind bake the crust for this Ina Garten Pumpkin Pie recipe, all you need to do is just pour the pumpkin pie filling into the unbaked chilled or a frozen pie crust then bake in the oven, following this, the crust and the pumpkin pie filling will cook at the same rate.

How to Tell when Ina Garten Pumpkin Pie is Done?

In order to tell when your Ina Garten Pumpkin Pie is done, you can use a knife tip and insert it in the center of the pie, if it comes out wet but relatively clean then your pie is cooked.

This Ina Garten Pumpkin Pie cooks at 350 degrees for about an hour, by reducing temperature partway though you will almost guarantee that your pie will cook evenly and with less cracking.

If you end u with some cracks however on your pie, you can just cover with whipped cream and no one will be the wiser.

Storing your Ina Garten Pumpkin pie

Either you want to make this delicious Ina Garten Pumpkin pie ahead of time or you just want to store some leftovers of it you can follow my instructions below.

How to store Ina Garten Pumpkin pie in the fridge?

1. Allow your Ina Garten Pumpkin pie to cool down to room temperature before going any further.
2. Next, you want to slice the pie and store it in an air-tight container then place it in the fridge.
3. Properly stored, your Ina Garten Pumpkin pie can last for up to 4-5 days in the fridge.

How to store Ina Garten Pumpkin pie in the freezer?

1. Make sure to let your cooked Ina Garten Pumpkin pie cool completely.
2. Wrap the pumpkin pie tightly with plastic wrap, and store it in a large freezer bag then place it into the freezer.
3. Properly stored, your Ina Garten Pumpkin pie can last for up to 3 months in the freezer.
4. To thaw your pumpkin pie, place it in the fridge overnight.

What goes best with Ina Garten Pumpkin pie?

• Golden walnut crunch topping
• Cranberry Sauce
• Caramel peanut glaze
• Crunchy pecan topping
• Peanut crunch topping
• Coconut cream topping
• Sesame cream garnish
• Almond cream topping
• Chocolate Gravy
• Honey whipped cream topping

Ina Garten Pumpkin Pie Ingredients

Filling:

• 1 (15-ounce) can pumpkin purée (not pie filling)
• ½ cup light brown sugar, lightly packed
• 2 teaspoons grated orange zest
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• 3 extra-large eggs, lightly beaten
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Dried beans, for blind baking
• ½ teaspoon kosher salt
• 1 cup heavy cream
• 2 tablespoons apple cider
• ½ cup whole milk

• 1 cup cold heavy cream
• 1 tablespoon mascarpone or crème fraîche
• 3 tablespoons sugar
• 1 tablespoon apple cider
• 1 teaspoon pure vanilla extract

Perfect Pie Crust:

• 12 tablespoons (1½ sticks) very cold unsalted butter
• 1 tablespoon sugar
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• ⅓ cup very cold vegetable shortening
• ½ cup ice water

How To Make Ina Garten Pumpkin Pie

1. Start by preheating your oven to 425 degrees F.
2. Next, you want to line an 11-inch pie pan with the unbaked pie crust that we will prepare below then place it on a sheet pan, don't forget to line the crust with parchment paper.
3. Now, fill the paper ¾ full with the beans and let the crust bake for about 15 minutes, until the edges start to brown.
4. At this point, go ahead and remove the beans and paper and set them aside for later use, with the use of the tines of a fork prick the crust all over and bake it again for another 5 minutes.
5. When the crust is done, take it out and reduce your oven temperature to 350 degrees F.
6. Take a large bowl and whisk together all of the pumpkin, cinnamon, ginger, nutmeg, brown sugar, granulated sugar, salt, orange zest, eggs, cream, milk, and apple cider.
7. When done, pour the filling into the baked pie shell and bake for about 55-65 minutes or until a knife inserted in the center of the pie comes out clean.
8. Set your Ina Garten pumpkin pie aside to cool completely, then serve with whipped cream.

Whipped Cream:

1. Start by placing the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for about 1 minute.
2. Next, you need to add sugar, mascarpone, apple cider, and vanilla and beat on medium-high until it forms soft peaks.
3. Finally, serve your whipped cream with your Ina Garten pumpkin pie.

Pie Crust:

1. Start by cutting the butter in ½-inch dice then return it to the fridge while you are preparing the flour mixture.
2. Next, in a bowl of a food processor fitted with a steel blade place flour, sugar, and salt, pulse for few times to mix all the ingredients then add the butter and shortening, pulse 8 to 12 times.
3. As the machine is running, go ahead and pour the ice water down the feed tube and pulse until you see that the dough has begun to form a ball.
4. Dump out your dough onto a floured board and roll it into a ball, when done wrap it in plastic wrap, and place it in the fridge for 30 minutes.
5. Cut the dough in half.
6. On a well-floured board, go ahead and roll each piece into a circle at least 1 inch larger than the pie pan, you want to roll from the center to the edge, turning and flouring the dough so it doesn’t stick to the board.
7. Next, you want to fold the dough in half then ease it into the pie pan making sure not to stretch it at all, then unfold it to fit the pan.
8. With the use of a small sharp paring knife, cut your dough 1 inch larger than the pan.
9. Fold the edge under and crimp it with the use of your fingers or the tines of a fork.

Recipe Tips

• Feel free to use a store-bought or homemade pie crust for this Ina Garten Pumpkin Pie recipe, the pie crust instructions above will make two pie crusts, but you can easily freeze the other half to use later.
• You can use the second pie crust as leaves if cut or other decorations to go on top of the pie.
• If you planning on blind baking your pie crust just make sure to line the pie dough with parchment paper or foil.
• In order to prevent any cracks in your Ina Garten pumpkin pie, make sure not to overbake it! your pie should take about 55-65 minutes and you should remove it while the center is still just a little wobbly, when it's cooling down, the center will finish cooking and firm up.

Ina Garten Pumpkin Pie Nutrition Facts

Amount Per Serving

• Calories 251.64
• Total Fat 11.32g
• Cholesterol 77.33mg
• Sodium 178.32mg
• Potassium 62.1mg
• Total Carbohydrate 31.96g
• Dietary Fiber 0.26g
• Sugars 27g
• Protein 2.79g
• Vitamin C 2%
• Calcium 4%
• Iron 2%

Ina Garten Pumpkin Pie

Author: Emily Hill Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 45 minutesCook time:1 hour 5 minutesRest time: minutesTotal time:1 hour 50 minutesServings:8 servingsCalories:251.64 kcal Best Season:Summer

Description

Ina Garten Pumpkin Pie

Ingredients

Filling:

• 1 (15-ounce) can pumpkin purée (not pie filling)
  
• ½ cup light brown sugar, lightly packed
  
• 2 teaspoons grated orange zest
  
• ¼ cup granulated sugar
  
• ½ teaspoon ground cinnamon
  
• 3 extra-large eggs, lightly beaten
  
• ¼ teaspoon ground ginger
  
• ¼ teaspoon ground nutmeg
  
• Dried beans, for blind baking
  
• ½ teaspoon kosher salt
  
• 1 cup heavy cream
  
• 2 tablespoons apple cider
  
• ½ cup whole milk

Whipped Cream:

• 1 cup cold heavy cream
  
• 1 tablespoon mascarpone or crème fraîche
  
• 3 tablespoons sugar
  
• 1 tablespoon apple cider
  
• 1 teaspoon pure vanilla extract

Perfect Pie Crust:

• 12 tablespoons (1½ sticks) very cold unsalted butter
  
• 1 tablespoon sugar
  
• 3 cups all-purpose flour
  
• 1 teaspoon kosher salt
  
• ⅓ cup very cold vegetable shortening
  
• ½ cup ice water

Instructions

1. Start by preheating your oven to 425 degrees F.
   
2. Next, you want to line an 11-inch pie pan with the unbaked pie crust that we will prepare below then place it on a sheet pan, don't forget to line the crust with parchment paper.
   
3. Now, fill the paper ¾ full with the beans and let the crust bake for about 15 minutes, until the edges start to brown.
   
4. At this point, go ahead and remove the beans and paper and set them aside for later use, with the use of the tines of a fork prick the crust all over and bake it again for another 5 minutes.
   
5. When the crust is done, take it out and reduce your oven temperature to 350 degrees F.
   
6. Take a large bowl and whisk together all of the pumpkin, cinnamon, ginger, nutmeg, brown sugar, granulated sugar, salt, orange zest, eggs, cream, milk, and apple cider.
   
7. When done, pour the filling into the baked pie shell and bake for about 55-65 minutes or until a knife inserted in the center of the pie comes out clean.
   
8. Set your Ina Garten pumpkin pie aside to cool completely, then serve with whipped cream.

Whipped Cream:

9. Start by placing the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for about 1 minute.
   
10. Next, you need to add sugar, mascarpone, apple cider, and vanilla and beat on medium-high until it forms soft peaks.
    
11. Finally, serve your whipped cream with your Ina Garten pumpkin pie.

Pie Crust:

12. Start by cutting the butter in ½-inch dice then return it to the fridge while you are preparing the flour mixture.
    
13. Next, in a bowl of a food processor fitted with a steel blade place flour, sugar, and salt, pulse for few times to mix all the ingredients then add the butter and shortening, pulse 8 to 12 times.
    
14. As the machine is running, go ahead and pour the ice water down the feed tube and pulse until you see that the dough has begun to form a ball.
    
15. Dump out your dough onto a floured board and roll it into a ball, when done wrap it in plastic wrap, and place it in the fridge for 30 minutes.
    
16. Cut the dough in half.
    
17. On a well-floured board, go ahead and roll each piece into a circle at least 1 inch larger than the pie pan, you want to roll from the center to the edge, turning and flouring the dough so it doesn’t stick to the board.
    
18. Next, you want to fold the dough in half then ease it into the pie pan making sure not to stretch it at all, then unfold it to fit the pan.
    
19. With the use of a small sharp paring knife, cut your dough 1 inch larger than the pan.
    
20. Fold the edge under and crimp it with the use of your fingers or the tines of a fork.

Notes

• Feel free to use a store-bought or homemade pie crust for this Ina Garten Pumpkin Pie recipe, the pie crust instructions above will make two pie crusts, but you can easily freeze the other half to use later.
• You can use the second pie crust as leaves if cut or other decorations to go on top of the pie.
• If you planning on blind baking your pie crust just make sure to line the pie dough with parchment paper or foil.
• In order to prevent any cracks in your Ina Garten pumpkin pie, make sure not to overbake it! your pie should take about 55-65 minutes and you should remove it while the center is still just a little wobbly, when it's cooling down, the center will finish cooking and firm up.