My pumpkin pie tricks I’ve learned through over 13 years of making pumpkin pie:
- One egg and a splash of vinegar make for amazing crusts don’t ask me to explain it but I stumbled upon a crust recipe calling for them and it’s the best.
- Chill your dough before rolling it out and then chill (or slightly freeze) your dough before baking. This makes it easier to roll and helps it maintain it's shape when baked
- Use parchment paper to roll out your dough and grab the ends of the paper to place said rolled out dough in the pie tin. That rolling it around the rolling pin thing looks super cool but may result in holiday homicide
- Blind bake your crust! I do 15 minutes at 425f with special pie weights but rice or dry beans work too. Use aluminum foil to line the pie don’t put the weights in there by themselves!
- The pie recipe on the back of the pumpkin purée is actually fantastic but 1.5x the amount of spice and add nutmeg. It doesn’t call for it for some reason
- Replace half of the white sugar with brown sugar (or all!) for a “warmer” taste.
- Slowly warm up the filling of your pie on the stove, stirring frequently because it will burn very quickly. Instead of having cold filling going in, the filling will be warm and reduce cooking time thus saving you from burnt crust. Supposedly it helps with the taste too.
- Very optional but some fresh ginger is lovely in pie