Best Pumpkin Pies

Mark Boughton Photogrphy / styling: Teresa Blackburn
  • Yield: 16 servings
  • Prep: 5 mins
  • Cook: 75 mins

If you like, skip the topping. These pies are great with or without it.


2-- (9-inch) deep-dish pie crusts
1/2cup butter (1 stick), room temperature
1cup all-purpose flour
2/3cup brown sugar, packed
1cup chopped pecans or walnuts
1teaspoon cinnamon
1teaspoon vanilla extract
1 1/2cups dark brown sugar, packed
1teaspoon salt
2teaspoons cinnamon
1teaspoon ginger
1/2teaspoon clove
1/2teaspoon nutmeg
4-- eggs
2-- eggs yolks
2teaspoons finely grated orange rind
1-- (29-ounce) can pure pumpkin (not pie filling)
2-- (12-ounce) cans evaporated milk


  1. Preheat oven to 425F.
  2. 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.
  3. Combine all topping ingredients in a small bowl; mix with a fork until crumbly. Set aside.
  4. Combine all filling ingredients in a large bowl. Whisk well. Pour into pie crusts.
  5. 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.

Nutritional Info *per serving

  • Calories 470
  • Glycemic Load 0
  • Fat 26g
  • Saturated Fat 9g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 6g
  • Cholesterol 95mg
  • Sodium 410mg
  • Potassium 340mg
  • Carbohydrate 54g
  • Fiber 3g
  • Sugars 35g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 170%
  • Vitamin C 15%
  • Calcium 15%
  • Iron 8%