Is your pumpkin pie bland? Never again will your taste buds be less than impressed with pumpkin pie! The combination of the velvety smooth texture and the spice-forward flavor profile will have you spinning with delight. The secret to this pie filling is both flavorful and unexpected: Vietnamese cinnamon.
Preheat the oven to 375°F with rack in lower third. Roll the dough to 12" round, then transfer to 9" pie pan and trim the edges to leave a 1" overhang. Fold the dough under itself, then crimp. Cover and chill for at least 30 minutes.
To parbake the pie crust: Prick the chilled dough all over with a fork, then line with parchment and fill with weights (or use a Perfect Pie Pouch), ensuring the weights fill the pan fully and evenly. Place the pan on a parchment-lined baking sheet and bake for 20 to 25 minutes, until edges are golden, then carefully remove the parchment and weights.
Return the crust, still on the baking sheet, to the oven for 5 to 10 minutes, until the bottom looks matte. Remove from the oven and let cool to room temperature.
To make the filling: In a medium bowl, mix the sugar, flour, spices, and salt. Whisk in the pumpkin, then the syrup and milk. Allow the mixture to rest for 30 to 60 minutes at room temperature, or up to overnight in the refrigerator; this allows the flavors to meld and makes the filling smoother.
To bake the pie: When ready to bake, preheat the oven to 450°F.
Add the beaten eggs to the filling, whisking until well-combined.
Pour the filling into the prepared crust. Cover the edge of the crust with a pie crust shield or aluminum foil strips.
Place the pie, still on a parchment-lined baking sheet, on a rack in the lower third of your oven.
Bake for 15 minutes at 450°F, then reduce the oven temperature to 350°F and bake for an additional 30 to 35 minutes, or until the temperature at the center is at least 175°F and a knife inserted 1" from the edge comes out moist, but clean. During the bake, remove the crust shield to promote browning if necessary.
Remove the pie from the oven, and cool to room temperature (or chill) before serving. Serve with whipped cream, if desired.
Storage information: Store leftover pumpkin pie, covered, in the refrigerator for up to 5 days.
Want to temper the sweetness of this pie by reducing its sugar? See how in our blog article, How to reduce sugar in pie.
Interested in a make-and-freeze pie crust base (just add water and roll) good for multiple pies? See our blog post, Make-ahead pie crust.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
