You are here: Home » Recipes » Best Pumpkin Pies Best Pumpkin Pies Kitchen Tested Yield 16 servings Prep 5 mins Cook 75 mins The perfect balance of pumpkin and spice, with just a hint of orange. Mark Boughton Photogrphy / styling: Teresa Blackburn PrintEmail If you like, skip the topping. These pies are great with or without it. Ingredients 2 -- (9-inch) deep-dish pie crustsTopping1/2 cup butter (1 stick), room temperature1 cup all-purpose flour2/3 cup brown sugar, packed1 cup chopped pecans or walnuts1 teaspoon cinnamon1 teaspoon vanilla extractFilling:1 1/2 cups dark brown sugar, packed1 teaspoon salt2 teaspoons cinnamon1 teaspoon ginger1/2 teaspoon clove1/2 teaspoon nutmeg4 -- eggs2 -- eggs yolks2 teaspoons finely grated orange rind1 -- (29-ounce) can pure pumpkin (not pie filling)2 -- (12-ounce) cans evaporated milk Instructions Preheat oven to 425F. To “blind bake” pie crusts, place parchment paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. Place in oven and bake 10 to 15 minutes, until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 minutes longer, until light golden. Let cool 5 minutes before adding filling. Combine all topping ingredients in a small bowl; mix with a fork until crumbly. Set aside. Combine all filling ingredients in a large bowl. Whisk well. Pour into pie crusts. Bake pies 15 minutes. Reduce oven temperature to 350F and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes or until a knife inserted into the center comes out clean. If fluted edges of crusts begin to brown too much, place foil rings or metal pie crust shields over edges during last 15 minutes of baking. Recipe by Chef Chris Koetke.