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.
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Pumpkin Pie with a Twist
- Total Time: 55 minutes
- Yield: Makes one deep-dish 9 inch pie 1x
Description
A classic pumpkin pie with a twist! Lemon zest, spices, brown sugar and vanilla blend perfectly with the pumpkin! Best of all it comes together in one bowl! Easy as pie! Try this twist on an old favorite for your next party or family dinner!
Ingredients
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
- 2/3 cup light brown sugar, packed
- ¾ teaspoon grated lemon zest (bright yellow parts only!)
- 1 teaspoon Saigon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg (I don’t actually measure this, just a few passes of the nutmeg over a microplane will do it.)
- 1 teaspoon vanilla
- 2 eggs
Use a store-bought crust or make this easy recipe
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 bake my pie plate on a rimmed baking sheet to facilitate getting the pie in and out of the oven and testing for doneness.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
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This recipe is linked to: Inspiration Monday, Merry Monday, Munching Monday, Monday Funday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What’s Cookin’ Wednesday, Gluten Free Friday, Foodie Friday, Food on Friday, Flashback Friday, Saturday Night Fever, Show Stopping Saturdays, Sweet and Savoury Sundays
56 Comments
Annie+@+ciaochowbambina
November 15, 2014 at 8:03 amI can’t get over how creamy that pumpkin pie looks…and then…the line-up of holiday desserts to follow…Oh My!!
Lindsey
November 16, 2014 at 9:16 amThanks, Annie! I just can’t help myself around holiday desserts!
Baby June
November 15, 2014 at 9:00 amSounds awesome! Loving the “twist” you added, especially the lemon zest–great idea!
Lindsey
November 16, 2014 at 9:14 amThank you, Baby June!! I just love lemon zest. It also seems like such a waste not to use it!
Kristi @ Inspiration Kitchen
November 15, 2014 at 9:53 amGorgeous photos, but what I love even more is that you made one of my all-time favorite pies in the world! I big pink puffy heart love you for that! xoxo Pinned!
Lindsey
November 16, 2014 at 9:14 amThanks for the pin, Kristi! It’s one of my favorite pies too! <-- no shock there! xo
Jess @ whatjessicabakednext.com
November 15, 2014 at 11:11 amNever tried pumpkin pie, but now I really want to! It looks so delicious and I love your little twist!
Lindsey
November 16, 2014 at 9:11 amHow is this possible, Jess?! I just can’t even comprehend that. The next time I’m in the UK, I’m coming over and we’re baking a pumpkin pie. And cupcakes (duh).
Josephine
November 15, 2014 at 12:27 pmI will try it out with fat free half and half and let you know how it comes out. I have done the fat free half and half or low fat evaporated pumpkin pies before and thought that they tasted just as good. Thanks for the recipe!! My weight watchers teacher told the class this morning that she would be available the Friday and Saturday after Thanksgiving for “confession.” Ha Ha!!
Lindsey
November 16, 2014 at 9:10 amI know you will! Do let me know how it goes. I’ve tried making pumpkin pie with 2% and whole milk before and both times they were a failure. I couldn’t get them to set without boiling and separating. I am all in favor of eating 90% of my Tgiving plate healthy and then that other 10% is reserved for stuffing and sweet potato casserole! Oh, and pie!
Gayle @ Pumpkin 'N Spice
November 15, 2014 at 12:45 pmI love your creative twist on this pie, Lindsey! I was just watching the Food Network, and they got creative and added lemon into a pecan pie. I love that you did that with this version! Sounds amazing! Pinned, of course!
Lindsey
November 16, 2014 at 9:08 amThanks, Gayle! Did they?! That sounds interesting in a pecan pie too 🙂
Serene @ House of Yumm
November 15, 2014 at 3:40 pmPumpkin pie is my absolute favorite! I agree, it should be dense and flavorful. I’ve never had it with these flavors though, I’m so intrigued I think I may have to give it a try. Thanks so much 🙂
Lindsey
November 16, 2014 at 9:07 amI hope you do, Serene! No fluffy pumpkin pies on our table!
Dorothy @ Crazy for Crust
November 15, 2014 at 4:39 pmThis is such a gorgeous pie! I love the addition of the lemon too!
Lindsey
November 16, 2014 at 9:06 amThanks, Dorothy!
Kathleen @ Yummy Crumble
November 15, 2014 at 10:58 pmGorgeous gorgeous color! Pumpkin pie filling is totally acceptable as breakfast!
Lindsey
November 16, 2014 at 9:06 amPhew! That makes 4 of us, which is practically everyone: you, me, my mom, and my husband. Or at least everyone who counts 😉
Kristine @ Kristine's Kitchen
November 15, 2014 at 11:09 pmOk, now I’m totally hungry! Not only did I have to look at all those gorgeous pumpkin pie photos, but then all of the mouthwatering other desserts after the recipe!! I love that you added a twist of lemon to your pumpkin pie, and that you kept the preparation simple.
Lindsey
November 16, 2014 at 9:05 amSo sorry Kristine! Poor you! Good thing I know you are handy in the kitchen and can whip one of these up in a jiffy! 🙂
Thalia @ butter and brioche
November 16, 2014 at 12:16 amDefinitely craving a slice of your pumpkin pie right now.. it is definitely one of the best I have seen – and I bet it tastes even better!
Lindsey
November 16, 2014 at 9:04 amThanks, Thalia! High compliments! It’s easy, you should whip some up!
Kelly - Life Made Sweeter
November 16, 2014 at 8:32 amThis pumpkin pie looks heavenly! I love the lemon zest you added and easy to throw together sounds perfect to me! I am totally wishing I had some of this pumpkin pie filling for breakfast right now! Pinned!
Lindsey
November 16, 2014 at 9:04 amThanks, Kelly! Something, preferably several somethings, has to be easy throw together on the holiday feast table or we’d all go insane!
Josephine
November 16, 2014 at 10:06 amHi LIndsey, I have used the cooking light recipe that uses evaporated fat free milk. It worked fine and you couldn’t tell the difference. At my age I have to shave calories wherever I can.
Lindsey
November 16, 2014 at 1:22 pmI hear you. I would bet that evaporated milk is more concentrated than the 2% milk that I used and the additional water content was why my filling wouldn’t set. I bet it tastes just as good with evaporated fat free or your fat free half and half because pumpkin pie is all about the pumpkin and spices!!!
Manali @ CookWithManali
November 16, 2014 at 1:27 pmThe pumpkin pie looks incredible Lindsey! love the addition of lemon. Pinned!
Lindsey
November 18, 2014 at 1:11 pmThanks for the pin, Manali!!
Rachel @ Bakerita
November 16, 2014 at 4:54 pmThis looks like one great pumpkin pie – love the lemony twist!! Pinned.
Lindsey
November 18, 2014 at 1:09 pmThanks, Rachel! And thanks for the pin!
Julianne @ Beyond Frosting
November 16, 2014 at 5:35 pmThis looks delightful! Who would have thought that lemon would be a secret ingredient?!
Lindsey
November 18, 2014 at 1:08 pmI love lemon almost as much as pie, so it seemed a natural fit. 🙂
Kayle (The Cooking Actress)
November 16, 2014 at 7:04 pmoooooh I agree!!! Pumpkin pie needs to be dense! This looks SO delicious-love the “twist” 😛
(and did you come to Cleveland and not telllllll meeeeee???)
Lindsey
November 18, 2014 at 1:08 pmThanks, Kayle! I did and I felt super guilty! We were there for under 48 hours and we needed to fit in both Randy’s parents. I’ll be back for a whole week starting next Monday! You and me, girl, have got to do something!
Kayle (The Cooking Actress)
November 19, 2014 at 1:02 pmWell then I guessss you’re forgiven 😛
On Monday I’ll be in Streetsboro (which is closer to Cleveland than where I live) 6-8 for work so I could meet after that or potentially earlier in the day Tuesday (I work in Akron at 3:30) orrrr depending on how things go I might be free earlier in the day Saturday also!
Lindsey
November 19, 2014 at 10:33 pmRandy’s mom actually lives in Brunswick. We don’t get in until Monday afternoon. I’ll check with Randy and then text you? This is all complicated by the fact that I won’t have a car!!! Tuesday might work if I can figure out the car situation. We must get together!
Kayle (The Cooking Actress)
November 19, 2014 at 10:48 pmOh ok awesome-that’s only like 40 min. from where I live! Yeah just text me and we’ll figure something out 🙂
Jessica @ Sweet Menu
November 16, 2014 at 10:44 pmAmazing! What a gorgeous pumpkin pie!
Lindsey
November 18, 2014 at 1:06 pmThanks, Jessica!
Marcie
November 16, 2014 at 10:57 pmI’m so with you on pumpkin pie — I don’t like light and fluffy, folding in egg whites, etc. it’s the one time when things have to be dense and custard like! This looks so perfect! While I’ve added orange zest many times, I’ve never tried pumpkin with lemon….I’m gonna have to try this twist!
Lindsey
November 18, 2014 at 1:05 pmMe too! I also think if I made a light and fluffy pumpkin pie, my husband would start and open rebellion! And I don’t need that! I hope you do try it out! So yummy in pumpkin and sweet potato pie!
David @ Spiced
November 17, 2014 at 9:11 amWhat!?! No mace?? That’s it. I’m boycotting this pie. Haha…just kidding, how could I ever boycott any of your desserts? I totally understand the problem of desserts disappearing way too fast…which is why I have to send them out to the neighbors, my wife co-workers, the guys at bar trivia, teammates on curling team. Geez. You’d think I run a full-scale bakery with that list. One thing I do need in my full-scale bakery is pumpkin pie. Lots and lots of your pumpkin pie. Lemon sounds like a fascinatingly delicious addition, too. (Lemon is my secret ingredient in tons of recipes…but I’ve never tried it in pumpkin pie.)
Lindsey
November 18, 2014 at 8:46 amI almost spit out my coffee when I read your comment. Hi-larious. Although I can understand your reasoning, it would be a darn shame to boycott this pie. You do need pumpkin pie in your home based bakery! I have the problem that my husband is my only coworker and I am his and our neighbors are kinda mean these days…so that means we have several very well fed concierges!
Christin@SpicySouthernKitchen
November 17, 2014 at 12:13 pmThis pumpkin Pie looks so creamy and delicious Lindsey! Love that you added in some lemon. I bet that tastes fabulous.
Lindsey
November 18, 2014 at 8:37 amThanks, Christin! The lemon is awesome with the spices.
Consuelo | Honey & Figs
November 18, 2014 at 4:09 pmAWH GIRL
You’re killing me!
This pie looks absolutely fabulous and I trust you when you say that the lemony twist is great! It sounds lovely!
Lindsey
November 18, 2014 at 11:12 pmThanks, Consuelo! Good to hear from you again!!
Arpita@ The Gastronomic Bong
November 19, 2014 at 12:45 pmThat’s a beautiful looking pie Lindsey!! I love the lemony twist! 😀 YUMMM!!
Lindsey
November 19, 2014 at 10:31 pmThanks, Arpita!! Mmmm lemon. I wish I had some right now
Lindsay @ Life, Love and Sugar
November 20, 2014 at 1:22 pmHow fun with a twist of lemon! Love it! And I totally think most things are better after sitting overnight and the flavors come together – yum!
Lindsey
November 21, 2014 at 9:06 pmSo true!
Genie
November 20, 2014 at 9:15 pmI was going to serve my an apple cake for Thanksgiving — now I’m thinking maybe pumpkin pie.
Lindsey
November 21, 2014 at 9:07 pmBoth!!!
Karly
November 22, 2014 at 11:09 pmWhat a gorgeous pie! I wish I had a slice or two right now! Thanks for linking up with What’s Cookin’ Wednesday!
Lindsey
November 24, 2014 at 10:43 pmThanks Karly!
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