Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

A unique baking method preserves crispness of the crust and yields a slightly spicy, not too sweet pumpkin pie. The name came shortly after someone purchased three of them from me for $75 :-)

Ingredients Nutrition


  1. Adjust an oven rack to lowest position and heat oven to 400°F.
  2. Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.
  3. (Have all your ingredients measured out and start your filling when the crust goes into the oven). Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
  4. Remove crust from oven and brush lightly with egg white while still hot.
  5. Process pumpkin, sugar, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
  6. Transfer mixture to a 3-quart heavy saucepan.
  7. Bring it to a sputtering simmer over medium-high heat.
  8. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
  9. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
  10. Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
  11. Gradually pour hot pumpkin mixture through feed tube while still running.
  12. Process 30 seconds.
  13. Pour warm filling into hot pie shell.
  14. Put a crust shield on completed pie and bake about 25 minutes.
  15. Filling will be dry-looking and lightly cracked around the edge.
  16. The center will wiggle when pie is gently shaken.
  17. Cool on a wire rack to a warm room temperature.
  18. Serve with slightly sweetened whipped cream.


Most Helpful

What a delicious pie! I roasted the pumpkin as stated, but just scooped it out with a spoon (easier that way). The prep was a little involved, but WAY worth it! The texture of this pie is a little softer than the pumpkin pie I am used to, it's lighter, almost like a torte. I served it with fresh sweetened whipped cream. YUM! The spice amounts are absolutely perfect! I wouldn't change a thing! I will be making this for the holidays this year-Thanks for a great recipe, Steve!

canarygirl November 13, 2002

$25 Pumpkin Pie? I'll give you $30! What a perfectly delicious ending to our Thanksgiving dinner! Thanks for this recipe, Steve!

Bev November 28, 2002

Nothing short of AMAZING! Was afraid to try a new recipe for Thanksgiving. So I made both this, and the standby Libby's recipe. This one blew the old one out of the park! I cant really say what it was that made it better. It was just over the top better. Creamier I think, and just had more of a depth of flavor. I think the brown sugar did it? Whatever it was, it was awesome! Only problem I had was the crust sticking. But that was cause I used a glass pie tin, and didnt grease it first. I also liked that it made more than can fit in a normal 9 inch pie pan. So it was perfect for my deep dish pie pan. Made a nice thick pie. I will never make any other pumpkin pie!

Megan's Mommy November 26, 2009

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