Classic Pumpkin Pie with a Twist

This Classic Pumpkin Pie with a twist of lemon in the filling. It is a brighter, lighter version of a family staple.

I bring you my new love: A Classic Pumpkin Pie with a twist.

A twist of lemon that is!

I love that this pumpkin pie doesn’t have one predominant flavor. The lemon zest, ginger, cinnamon, freshly ground nutmeg and vanilla all come together to create an harmonious symphony of pumpkin flavor.

A touch of lemon, pumpkin and brown sugar linger on the tongue, tempting you to take another bite…or another piece.

I don’t do light and fluffy pumpkin pies. My husband and I agree that they need to be dense, flavorful and fully set. I have a failsafe Pumpkin Pie recipe already on AHC, but I wanted to experiment with a riff on the classic and try a recipe that doesn’t rely on sweetened condensed milk.

Oh, and it had to have brown sugar. Because I am all about the brown sugar.

My father in law gave me a 1943 edition of The Joy of Cooking, and I have been itching to use it. I cracked it open to Pumpkin Pie as soon as we got back from Cleveland and Ruth’s recipe involved whipping egg whites and folding them into the batter.

Ain’t nobody got the time or patience for that. I like my pumpkin pies as easy as they are delicious.

The Joy of Cooking will have to wait for another time.

My husband, the Grand Master Pumpkin Pie Tester, approved, whole-heartedly, of this pie! {Phew} And we both agreed that it was even better the second day after the flavors had melded and the custard had set overnight in the refrigerator.

Bonus make-ahead points for Holiday dinners!

And it’s throw-everything-in-a-bowl EASY! Double bonus points.

Pumpkin pie has always been my favorite Thanksgiving or, really, anytime pie. When I was younger (like last week) I used to just eat the pie filling and leave the crust, but that was before I discovered the joy of homemade pie pastry!

But sometimes I still eat just the pie filling because it seems like a much more reasonable breakfast without the crust. Right? #justagree

I was experimenting with new crust recipes with this pie and let’s just say I wasn’t the biggest fan. #crustsnob The husband liked it but it wasn’t perfect, and perfection is all that I bring you up in here. So I will guide you to a foolproof pie crust that is my go-to in the recipe below.

Even with the lackluster crust I didn’t want this pie to end.

But it barely lasted 24 hours. How did that happen? There are only two of us…

A side note: These photos were taken about 2 hours of cooling on a wire rack. The pie was MUCH better when completely cooled and even more flavorful after refrigeration over night.

Classic Pumpkin Pie with a twist

Chef Lindsey

This Classic Pumpkin Pie with a twist of lemon in the filling. It is a brighter, lighter version of a family staple.

Cooking ModePrevent screen from sleeping

PRINT Pin Recipe

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Course Dessert

Cuisine American

Servings 12 people

Calories 139 kcal

Ingredients

 

1x2x3x

For the Pumpkin Pie Filling:

• ▢ 1 ¾ cups pumpkin puree (fresh or canned is fine, but just make sure its 100% pumpkin)
• ▢ 1 cup heavy cream
• ▢ ⅔ cup light brown sugar (packed)
• ▢ ¾ teaspoon grated lemon zest (bright yellow parts only!)
• ▢ 1 teaspoon Saigon cinnamon
• ▢ ¾ teaspoon ground ginger
• ▢ ¼ teaspoon nutmeg (freshly ground )
• ▢ 1 teaspoon vanilla
• ▢ 2 eggs

Use a store-bought crust or make this easy recipe

Makes: 9inch9 x 9inch round

Instructions

 

• Preheat your oven to 450° with the rack in the middle.
• In a large bowl beat the eggs with a wire whisk until the whites and the yolks are homogenous, about 2 seconds. Add the remaining filling ingredients to the bowl and whisk to combine. Make sure the eggs and cream are completely incorporated. Pour into unbaked pie crust.
• Bake in preheated oven for 15 minutes, then reduce the heat to 350° and continue baking for 45-60 minutes, or until the filling has set and the center is no longer liquid when gently moved. You can insert a knife 2 inches from the center, and it is done when it comes out clean. I don’t like to do this because then you have an ugly crack…but this pie cracked anyways. Sigh.
• Let cool completely on a wire rack. Serve at room temperature or chill in the refrigerator and serve cold. I think it is best chilled.

Notes

You don’t want to let the filling boil…boiling is the kiss of death. This is why we reduce the heat after 15 minutes. If you know your oven runs hot, then reduce the heat to 325° for the remainder of the cooking time. If you notice that your filling has begun to boil, reduce the heat. I’ve only had this problem when using a recipe with milk instead of cream.
I like to put my pie plate on a rimmed baking dish to facilitate getting the pie in and out of the oven and testing for doneness.

Makes one deep-dish 9 inch pie

Keyword holiday desserts, pumpkin pie, thanksgiving

Tried this recipe?Mention @cheflindseyfarr