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Pumpkin Pie

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Pumpkin pie has always been my favorite: that and a classic apple pie. You cannot go wrong with this delicious recipe with a warm cinnamon and hazelnut crust and a filling filled with fall spices from cinnamon to cloves.

My favorite part, though, is the melt-in-your-mouth texture. The filling simply melts away when you take a bite. It's light and full of flavor. The filling, though, works hand and hand with the crust. Like any pie, you can't have one without the other. The cinnamon in both works with each other.

But what's the point of hazelnuts in a crust, you ask? they help to add a sense of lightness, especially. So many store-bought pies are dense and heavy; this one is the opposite. Light, fluffy, and full of flavor.

As with any recipe, I highly recommend using fresh ingredients, particularly freshly ground spices. Get your hands on a pestle and mortar and grind up some fresh cinnamon sticks and cloves. You will taste a difference; all the flavors will be sharper.

Pumpkin pie is always best served with a healthy serving of whipped cream. Sprinkle some ground cinnamon on top, and you've added even more fall flavors! If you want to learn more about whip cream, click here.

I do have a few tips and tricks for making this recipe. The filling is incredibly simple to make, but the crust has a few twists and turns.

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You must keep the butter cold and work fast when you rub the butter into the crust. The same principle is true when you make puff pastry. The cold pockets of butter melt and leave air pockets for a lighter crust. This is why we must chill the dough a couple of times.

Another crucial element in baking your crust is the use of baking beans. After we take out the beans, we poke the crust to ensure it doesn't puff up and then bake it further to dry it out. We don't want a soggy bottom. If you don't have any baking beans, you could use regular dried beans, but I recommend investing in some ceramic beans; they aren't too expensive.

It's also important to keep in mind that no pie needs to look perfect. The edging doesn't need to be perfect, nor does it need perfectly even coloring. The only thing that matters is in the tasting, and this recipe is easy and delicious, so we have you covered!

We know you'll enjoy this delicious fall pumpkin pie recipe!


Chef Olson

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