For the flakiest crust, use real lard and a touch of vinegar.
Pork lard has a milder flavor than shortening or oil and produces an even flakier crust than butter.
Therefore, it is easier to incorporate it into the flour.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Canned pumpkins shelf-stable reliability makes it a classic base for pumpkin pie filling.
For me, its about simplicity and tradition.
But several of our consulted chefs told us that fresh pumpkin yields a much more robust pie filling.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Take advantage of the season with fresh pumpkin.
This will give you the most flavorfulhomemade pumpkin base, says Vannesa Bordoy, executive chef ofWhite Limozeenin Nashville.
Combining pumpkin with root veggies can also amplify the fillings richness and nuance.
Credit:Victor Protasio, Chelsea Zimmer, Christina Dailey
I mix my pumpkin with sweet potato.
A brown butter swirl brings extra spice and depth to the pie.
Then, add a dash of cinnamon, nutmeg, and vanilla bean and stir.
Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless
After those are gently toasted, add two tablespoons of bourbon.
After you put your pumpkin filling in the pie crust, add the brown butter swirl on top.
Bake as normal, and enjoy a delicious slice!
Don’t just use plain white sugar.
Historically, pumpkin pies were often sweetened with molasses, especially in the South.
This dates back to the 17th century when molasses was a common sweetener in our region.
The molasses brings warm caramel-like notes with an earthiness that matches well with the natural taste of the pumpkin.
Add one or two ounces of Fireball to your pumpkin pie filling.
The whiskey gives it a sweet heat that really elevates your pie.
To prevent the pie from cracking, turn off the oven and give it some air.
Stick a towel or something in there to keep it just open enough to let the heat out.
Let the pie rest for an additional 10 minutes with the oven open.
It will [keep you from] shocking your pie with cooler temperatures, thus cracking your pie."
Look for set edges and a Jell-O-like jiggle."
If it does crack, make a quickmeringue, cover the top, and boom!
No one will ever know, Morales says.
Add some extra sweetness and richness with white chocolate.
White chocolate can also help reinforce the pies structural integrity.
Pre-bake an emptygingersnap pie crustat 350F for 10 minutes.
Garrelts has one key piece of advice from an unforgettable pumpkin pie: “Dont forget salt.
Get creative with your spices and toppings.
I suggest adding freshly cracked black pepper into the pie filling.
The black pepper needs to be really fresh to impart the most noticeable flavor.
The fresher the cracked black pepper, the less you need.
Instead, explore more savory pairings such as turmeric, cardamom, curry, cumin, and coriander.
Your guests and taste buds will thank you.”
The prunes add a bright natural sweetness and pair gorgeously with the winter spices in pumpkin pie.
Its even perfect for elevating store-bought pumpkin pie into a special dessert guests wont be able to forget.
