As fall settles in and leaves turn golden, the season calls for comforting flavors like pumpkin pie. However, what can you pair with this warm, spiced dessert? Consider a scoop of vanilla ice cream, a dollop of whipped cream, or even a sprinkle of crushed nuts for some extra crunch. How about a cup of spiced chai or a glass of mulled wine? All these options enhance the flavors of pumpkin pie and offer a delightful culinary experience.
Now, let’s dive into one of the best recipes: the Ed Smith Pumpkin Pie.
Thanksgiving wouldn’t be complete without pumpkin pie. Its creamy texture and warm spices create a blend that sings to the senses and wraps you in comfort. I vividly remember the first time I tasted pumpkin pie made from Ed Smith’s recipe. My mother brought it to the table, and with the first bite, I felt like a child again, cozy and safe.
Ed Smith offers a pie recipe that is not just about following steps; it’s about creating memories. This pie captures the essence of fall, making it a staple for gatherings around the kitchen table. In this article, you will find every detail you need to make this pie easily and deliciously. From ingredients to step-by-step instructions, every aspect will be covered. Let’s dig in.
What is Ed Smith Pumpkin Pie?
Ed Smith Pumpkin Pie Recipe is a classic dessert that draws heavily on the rich flavors of pumpkin, cinnamon, and nutmeg. Using E.D.SMITH® Pure Pumpkin, the pie filling is both easy to prepare and packed with taste. What makes it stand out is its velvety texture and ability to evoke the warm, comforting vibes of a family gathering.
The simplicity of the ingredients does not overshadow the depth of flavor. Each bite resonates with tradition, inviting you back to the memories of thanksgivings past.
Why You’ll Love This Ed Smith Pumpkin Pie
To say you’ll love this pumpkin pie recipe is an understatement. Here’s why:
Simplicity – The recipe uses basic and easily available ingredients. This means you won’t have to hunt for obscure items. If you’re like me and you love to bake but don’t always want to face a long shopping list, then this is the recipe for you.
Flavor – The combination of spices—cinnamon, nutmeg, and ginger—creates an inviting aroma that fills your kitchen. It’s like a warm hug for your taste buds.
Versatility – This pie can be served at any gathering. Whether it’s Thanksgiving, Halloween, or simply a Sunday treat, it fits right in.
Tradition – Incorporating Ed Smith’s recipe into your baking repertoire connects generations. It can become a family tradition, passed down like a cherished heirloom.
Balanced Sweetness – The recipe strikes the right balance between sweetness and spiced earthiness. It doesn’t overwhelm with sugar, allowing the pumpkin flavor to shine.
These components meld together into a pie that is more than just a dessert. It’s a celebration crowded around the table, laughter accompanying bites of creamy goodness.
The Ingredients You Will Need To Make Ed Smith Pumpkin Pie
To prepare this lovely pumpkin pie, gather the following ingredients:
For the Pastry (for 2 single-crust 9” pies):
- 1 cup (250 mL) chilled unsalted butter, diced into 1-inch pieces
- 2½ cups (625 mL) all-purpose flour (unbleached)
- ½ tsp (5 mL) fine sea salt
- 1 tsp (5 mL) granulated cane sugar
- ½ cup (125 mL) ice-cold water
- 1 tbsp (15 mL) apple cider vinegar
For the Pie Filling (for 2 pies):
- 1 can (796 mL) E.D.SMITH® 100% Pure Pumpkin
- 4 large eggs, lightly beaten
- 1 tsp (5 mL) pure vanilla extract
- 2½ tsp (12 mL) pumpkin pie spice blend
- 1½ cups (375 mL) heavy cream or evaporated milk
- 1 cup (250 mL) packed brown sugar
- ½ tsp (2 mL) kosher salt
These straightforward but wholesome ingredients set the stage for creating a truly divine pumpkin pie.
Directions
Let’s break down the process to create this delightful pie. In clearly defined steps, follow along.
Step 1: Create the Pastry
Start by preparing the crust. In a large mixing bowl, combine the flour, salt, and sugar. Add the diced butter to the mixture.
Tip: Use your hands or a pastry cutter to mix until the texture resembles coarse crumbs.
Next, stir in the ice-cold water and apple cider vinegar until just combined. Avoid overworking the dough.
Tip: Divide the dough in half, shape it into discs, wrap in plastic wrap, and refrigerate for at least an hour. This will make rolling out easier.
Step 2: Prepare the Filling
While the dough chills, work on the pumpkin filling. In another large bowl, mix the pure pumpkin, eggs, vanilla extract, and brown sugar.
Tip: Whisk until everything is smoothly integrated, ensuring there are no lumps.
Then, add the pumpkin pie spice blend, heavy cream (or evaporated milk), and kosher salt.
Tip: Mixing with a hand mixer can lead to a perfect creamy consistency.
Step 3: Roll Out the Dough
Once your dough is chilled, sprinkle flour on a clean surface. Roll out one disc of dough to fit your 9-inch pie plate.
Tip: If the dough cracks, just press it back together. Don’t stress over imperfections.
Transfer the rolled-out dough to the pie pan. Trim off any excess, leaving about an inch overhang.
Step 4: Assemble the Pie
Preheat your oven to 425°F (220°C).
Carefully pour the pumpkin filling into the prepared pie crust.
Tip: To avoid spills, you may want to place the pie plate on a baking sheet before you fill it.
Step 5: Bake
Bake the pie for 15 minutes at the high temperature. Then, reduce the heat to 350°F (175°C) and continue baking for 40 to 45 minutes.
Tip: To test doneness, insert a knife in the center. If it comes out clean, your pie is ready.
Step 6: Cool and Serve
Once baked, let the pie cool for a few hours at room temperature. It will set further as it cools.
Then, serve slices with your favorite toppings.
Notes
Here are some valuable tips for ensuring your pumpkin pie turns out perfectly every time:
Blind Baking: If you like a crisper crust, consider blind baking the crust for 10 minutes before adding the filling.
Pumpkin Choice: Stick to E.D.SMITH® Pure Pumpkin for the best flavor and consistency.
Spices: Adjust the spice levels according to your taste. Consider adding a bit of cardamom for a unique twist.
Eggs: Ensure your eggs are at room temperature for better mixing and a smoother filling.
Taste It: Always taste your filling before pouring. If you feel it needs more sweetness or spice, add it.
Storage Tips
To keep the leftovers fresh:
- Refrigerate the pie within two hours of cooling.
- Cover it with plastic wrap or aluminum foil.
- It will stay fresh for about 3 to 4 days in the fridge.
- If you want to freeze it, wrap it tightly, and it will keep for up to two months. Just let it thaw overnight in the fridge when you’re ready to eat it.
Nutrition Information
Serving Suggestions
To elevate your pie experience, here are some delicious ways to serve it:
Whipped Cream: A dollop of freshly whipped cream on top adds a creamy contrast.
Vanilla Ice Cream: Serve a slice warm with a scoop of vanilla, creating a delightful mix of temperatures and textures.
Caramel Sauce: Drizzle with caramel for added sweetness. It works surprisingly well with the spices.
Chopped Pecans or Walnuts: Sprinkle on top for crunch and a bit of nuttiness.
Spiced Chai: Pair with a warm cup of spiced chai tea. The flavors complement each other perfectly.
What Other Substitutes Can I Use in Ed Smith Pumpkin Pie Recipe?
If you’re looking to make some changes or need alternatives, here are a few substitutes you can consider:
Butter: Instead of unsalted butter, use coconut oil for a dairy-free option.
Sugar: Swap brown sugar with maple syrup for a different flavor. Just reduce the liquid in the filling slightly.
Evaporated Milk: Almond milk or coconut cream can replace evaporated milk for a non-dairy alternative.
Eggs: Use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg) for a vegan version.
Pumpkin Pie Spice: If you lack the spice blend, use cinnamon, nutmeg, and ginger in equal parts for a DIY blend.
Ed Smith Pumpkin Pie Recipe
Equipment
- Large mixing bowl
- Pastry cutter
Ingredients
- Pastry for 2 single-crust 9” (23 cm pies):
- 1 cup 250 mL chilled unsalted butter, diced into 1-inch pieces
- 2½ cups 625 mL all-purpose flour (unbleached)
- 1/2 tsp 5 mL fine sea salt
- 1 tsp 5 mL granulated cane sugar
- 1/2 cup 125 mL ice-cold water
- 1 tbsp 15 mL apple cider vinegar
- Pie Filling for 2 pies:
- 1 can 796 mL E.D.SMITH® 100% Pure Pumpkin
- 4 large eggs lightly beaten
- 1 tsp 5 mL pure vanilla extract
- 2½ tsp 12 mL pumpkin pie spice blend
- 1½ cups 375 mL heavy cream or evaporated milk
- 1 cup 250 mL packed brown sugar
- 1/2 tsp 2 mL kosher salt
Instructions
- Start by preparing the crust. In a large mixing bowl, combine the flour, salt, and sugar. Add the diced butter to the mixture.
- Tip: Use your hands or a pastry cutter to mix until the texture resembles coarse crumbs.
- Next, stir in the ice-cold water and apple cider vinegar until just combined. Avoid overworking the dough.
- Tip: Divide the dough in half, shape it into discs, wrap in plastic wrap, and refrigerate for at least an hour. This will make rolling out easier.
- While the dough chills, work on the pumpkin filling. In another large bowl, mix the pure pumpkin, eggs, vanilla extract, and brown sugar.
- Tip: Whisk until everything is smoothly integrated, ensuring there are no lumps.
- Then, add the pumpkin pie spice blend, heavy cream (or evaporated milk), and kosher salt.
- Tip: Mixing with a hand mixer can lead to a perfect creamy consistency.
- Once your dough is chilled, sprinkle flour on a clean surface. Roll out one disc of dough to fit your 9-inch pie plate.
- Tip: If the dough cracks, just press it back together. Don’t stress over imperfections.
- Transfer the rolled-out dough to the pie pan. Trim off any excess, leaving about an inch overhang.
- Preheat your oven to 425°F (220°C).
- Carefully pour the pumpkin filling into the prepared pie crust.
- Tip: To avoid spills, you may want to place the pie plate on a baking sheet before you fill it.
- Bake the pie for 15 minutes at the high temperature. Then, reduce the heat to 350°F (175°C) and continue baking for 40 to 45 minutes.
- Tip: To test doneness, insert a knife in the center. If it comes out clean, your pie is ready.
- Once baked, let the pie cool for a few hours at room temperature. It will set further as it cools.
- Then, serve slices with your favorite toppings.
Notes
- Blind Baking: If you like a crisper crust, consider blind baking the crust for 10 minutes before adding the filling.
- Pumpkin Choice: Stick to E.D.SMITH® Pure Pumpkin for the best flavor and consistency.
- Spices: Adjust the spice levels according to your taste. Consider adding a bit of cardamom for a unique twist.
- Eggs: Ensure your eggs are at room temperature for better mixing and a smoother filling.
- Taste It: Always taste your filling before pouring. If you feel it needs more sweetness or spice, add it.
Nutrition
Frequently Asked Questions
Conclusion
Baking Ed Smith’s Pumpkin Pie is more than just cooking. It’s about creating a dish that speaks of family gatherings, the warmth of autumn, and the joy of sharing a slice with loved ones. Each ingredient has a purpose, every step enhances the flavor, and the final product transforms your home into a haven of comfort.
So, gather your ingredients, roll up your sleeves, and create this masterpiece. Your friends and family will thank you, one delicious slice at a time. Happy baking!
